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在“
Elsevier电子期刊
”中,
命中:
5,483
条,耗时:小于0.01 秒
在所有数据库中总计命中:
6,914
条
1.
The Role of Lexi
c
al Stress on the Use of Vo
c
al
Fry
in Young Adult Female Speakers
作者:
Todd A. Gibson
;
toddandrewgibson@lsu.edu
关键词:
Vo
c
al
fry
;
Lexi
c
al stress
;
Per
c
eptual judgments
;
Register
;
Young adult women
刊名:Journal of Voi
c
e
出版年:2017
2.
Syn
c
hronous front-fa
c
e fluores
c
en
c
e spe
c
tros
c
opy for authenti
c
ation of the adulteration of edible vegetable oil with refined used
fry
ing oil
作者:
Jin Tan
tanjin@tj
c
u.edu.
c
n"
c
lass="auth_mail" title="E-mail the
c
orresponding author
;
Rong Li
lirong@tj
c
u.edu.
c
n"
c
lass="auth_mail" title="E-mail the
c
orresponding author
;
Zi-Tao Jiang
;
ztjiang@tj
c
u.edu.
c
n"
c
lass="auth_mail" title="E-mail the
c
orresponding author
;
ztjiang@yahoo.
c
om"
c
lass="auth_mail" title="E-mail the
c
orresponding author
;
Shu-Hua Tang
shtang103@tj
c
u.edu.
c
n"
c
lass="auth_mail" title="E-mail the
c
orresponding author
;
Ying Wang
yingwang@tj
c
u.edu.
c
n"
c
lass="auth_mail" title="E-mail the
c
orresponding author
;
Meng Shi
767370235@qq.
c
om"
c
lass="auth_mail" title="E-mail the
c
orresponding author
;
Yi-Qian Xiao
495637806@qq.
c
om"
c
lass="auth_mail" title="E-mail the
c
orresponding author
;
Bin Jia
451992732@qq.
c
om"
c
lass="auth_mail" title="E-mail the
c
orresponding author
;
Tian-Xiang Lu
2350914998@qq.
c
om"
c
lass="auth_mail" title="E-mail the
c
orresponding author
;
Hao Wang
609910716@qq.
c
om"
c
lass="auth_mail" title="E-mail the
c
orresponding author
关键词:
Syn
c
hronous front-fa
c
e fluores
c
en
c
e
;
Edible vegetable oil
;
Used
fry
ing oil
;
Adulteration
;
Partial least squares regression
刊名:Food
C
hemistry
出版年:2017
3.
Thermal stability of oils added with avo
c
ado (Persea ameri
c
ana
c
v. Hass) or olive (Olea europaea
c
v. Arbequina) leaf extra
c
ts during the Fren
c
h potatoes
fry
ing
作者:
Paula Jim&ea
c
ute
;
nez
a
;
paulajimenez@med.u
c
hile.
c
l
;
Paula Gar
c
&ia
c
ute
;
a
a
;
Andr&ea
c
ute
;
s Bustamante
b
;
Andr&ea
c
ute
;
s Barriga
c
;
Paz Robert
d
关键词:
Olive leaf
;
Avo
c
ado leaf
;
Thermal stability
;
Fry
ing
;
Antioxidants
刊名:Food
C
hemistry
出版年:2017
4.
Effe
c
ts of oxygenation and pro
c
ess
c
onditions on thermo-oxidation of oil during deep-
fry
ing
作者:
Anna Patsioura
a
;
Aman Mohammad Ziaiifar
a
;
Paul Smith
b
;
Andreas Menzel
b
;
Olivier Vitra
c
a
;
Olivier.vitra
c
@agropariste
c
h.fr
关键词:
Fry
ing
;
Oil thermo-oxidation
;
Kineti
c
modeling
;
Oxygen mass transfer
;
Radi
c
alar me
c
hanism
;
Oil hydrolysis
刊名:Food and Bioprodu
c
ts Pro
c
essing
出版年:2017
5.
Modelling water evaporation during
fry
ing with an evaporation dependent heat transfer
c
oeffi
c
ient
作者:
K.N. van Koerten
a
;
kevin.vankoerten@wur.nl
;
D. Somsen
b
;
R.M. Boom
a
;
M.A.I. S
c
hutyser
a
;
maarten.s
c
hutyser@wur.nl
关键词:
Water evaporation
;
Modelling
;
Fry
ing
;
Fren
c
h fries
;
Heat transfer
c
oeffi
c
ient
刊名:Journal of Food Engineering
出版年:2017
6.
Effe
c
t of pulsed ele
c
tri
c
fields on the stru
c
ture and
fry
ing quality of “kumara” sweet potato tubers
作者:
Tingting Liu
a
;
b
;
c
;
Ethan Dodds
a
;
Sze Ying Leong
a
;
Graham T. Eyres
a
;
David John Burritt
b
;
Indrawati Oey
a
;
c
;
indrawati.oey@otago.a
c
.nz
关键词:
Pulsed ele
c
tri
c
fields
;
Sweet potato
;
Stru
c
ture
;
Texture
;
Fry
ing
;
Kumara
刊名:Innovative Food S
c
ien
c
e & Emerging Te
c
hnologies
出版年:2017
7.
Monitoring
c
hanges in a
c
id value, total polar material, and antioxidant
c
apa
c
ity of oils used for
fry
ing
c
hi
c
ken
作者:
JuHee Song
a
;
Mi-Ja Kim
b
;
Young-Jun Kim
c
;
JaeHwan Lee
a
;
s3hun@skku.edu"
c
lass="auth_mail" title="E-mail the
c
orresponding author
关键词:
Fry
ing
;
C
hi
c
ken
;
Oxidation parameter
;
Total polar material
;
DPPH loss
刊名:Food
C
hemistry
出版年:2017
8.
C
omparative study of NOx emissions of biodiesel-diesel blends from soybean, palm and waste
fry
ing oils using methyl and ethyl transesterifi
c
ation routes
作者:
Mar
c
elino Aur&ea
c
ute
;
lio Vieira da Silva
a
;
Beatriz Lagnier Gil Ferreira
a
;
beatrizlgf@pet.
c
oppe.ufrj.br
;
Luiz Guilherme da
C
osta Marques
b
;
Aur&ea
c
ute
;
lio Lamare Soares Murta
c
;
Mar
c
os Aurelio Vas
c
on
c
elos de Freitas
b
关键词:
NOx emissions
;
Palm oil
;
Soybean oil
;
Waste
fry
ing oil
;
Methyl ester
;
Ethyl ester
刊名:Fuel
出版年:2017
9.
TBHQ and peanut skin inhibit a
cc
umulation of PAHs and oxygenated PAHs in peanuts during
fry
ing
关键词:
Fry
ing
;
PAHs
;
OPAHs
;
TBHQ
;
Peanut skins
;
Redu
c
tion
刊名:Food
C
ontrol
出版年:2017
10.
Antioxidant a
c
tivity of amino a
c
ids in soybean oil at
fry
ing temperature: Stru
c
tural effe
c
ts and synergism with to
c
opherols
作者:
Hong-Sik Hwang
;
Hongsik.hwang@ars.usda.gov
;
Jill K. Winkler-Moser
关键词:
Amino a
c
id
;
Natural antioxidant
;
Fry
ing
;
To
c
opherols
;
Synergism
刊名:Food
C
hemistry
出版年:2017
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