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内部出版物
Wiley电子期刊(117)
SpringerLink电子期刊(1702)
NATURE电子期刊(496)
Elsevier电子期刊(5695)
Springer电子图书(43)
ProQuest学位论文(68)
GSW全文库(123)
ACS电子期刊(776)
在“
Elsevier电子期刊
”中,
命中:
5,695
条,耗时:小于0.01 秒
在所有数据库中总计命中:
9,020
条
1.
Effects of feeding wet distillers grains to cattle during different phases of production on lipid oxidation of
cooke
d ground beef patties during storage
1
作者:
N.T. Dierks
;
B.D. Cleveland
;
K.A. Varnold
;
G.E. Erickson
;
PAS
;
G.A. Sullivan
gary.sullivan@unl.edu
关键词:
cooke
d ground beef
;
distillers grains
;
fatty acid composition
;
lipid oxidation
刊名:The Professional Animal Scientist
出版年:2017
2.
Thermal performance of solar
cooke
r with special cover glass of low-e antimony doped indium oxide (IAO) coating
作者:
S.S. Ghosh
a
;
P.K. Biswas
b
;
1
;
pkphffph@iitr.ernet.in
;
prasantabiswascgcri@gmail.com
;
S. Neogi
a
关键词:
Solar
cooke
r
;
Solar factor
;
Solar energy admittance
;
Thermal efficiency
;
Antimony doped indium oxide (IAO) coated glass
;
Low-e glass
刊名:Applied Thermal Engineering
出版年:2017
3.
Experimental studies and modeling the behavior of anaerobic growth of Clostridium perfringens in
cooke
d rice under non-isothermal conditions
作者:
Ke Luo
a
;
b
;
Jun Wang
c
;
Seon-Young Kim
b
;
Soon-Han Kim
d
;
Deog-Hwan Oh
b
;
deoghwa@kangwon.ac.kr" class="auth_mail" title="E-mail the corresponding author
关键词:
Clostridium perfringens
;
Cooke
d rice
;
Dynamic growth model
;
Baranyi model
;
Cooling
刊名:Food Control
出版年:2017
4.
Review of the effects of different processing technologies on
cooke
d and convenience rice quality
作者:
L. Yu
a
;
l.yu@uq.edu.au
;
M.S. Turner
a
;
b
;
m.turner2@uq.edu.au
;
M. Fitzgerald
a
;
m.fitzgerald2@uq.edu.au
;
J.R. Stokes
c
;
jason.stokes@uq.edu.au
;
T. Witt
a
;
t.witt@uq.edu.au
关键词:
Convenience rice
;
Rice cooking
;
Rice processing
;
Cooke
d rice quality
;
Rice sensory properties
;
Rice physical properties
刊名:Trends in Food Science & Technology
出版年:2017
5.
Antioxidant protection of
cooke
d meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis
作者:
Tolga Akcan
a
;
tolgaakcan@gmail.com
;
Mario Esté
;
vez
b
;
Meltem Serdaroğlu
c
关键词:
Edible films
;
Antioxidant activity
;
Laurel and sage
;
Pre-
cooke
d meatball
;
Frozen storage
刊名:LWT - Food Science and Technology
出版年:2017
6.
Cooke
ina cremeirosea, a new species of cup fungus from the South Pacific
作者:
Bradley R. Kropp
;
brad.kropp@usu.edu
关键词:
Ascomycota
;
Pezizales
;
Phylogenetics
;
Samoa
;
Sarcoscyphaceae
刊名:Mycoscience
出版年:2017
7.
Cooke
d garlic and antioxidant activity: Correlation with organosulfur compound composition
作者:
D.A. Locatelli
a
;
b
;
M.A. Nazareno
c
;
C.M. Fusari
a
;
b
;
A.B. Camargo
a
;
b
;
d
;
acamargo@fca.uncu.edu.ar" class="auth_mail" title="E-mail the corresponding author
关键词:
Allium sativum
;
Antiradical activity
;
cooking treatments
;
Bioactive compounds
;
OSCs
刊名:Food Chemistry
出版年:2017
8.
Angiotensin converting enzyme (ACE) inhibitory peptides derived from the simulated in vitro gastrointestinal digestion of
cooke
d chicken breast
作者:
Papungkorn Sangsawad
a
;
Sittiruk Roytrakul
b
;
Jirawat Yongsawatdigul
a
;
jirawat@sut.ac.th
关键词:
Chicken breast
;
In vitro digestion
;
Bioactive peptide
;
Angiotensin converting enzyme
刊名:Journal of Functional Foods
出版年:2017
9.
Improving simultaneously the quality and safety of
cooke
d and peeled shrimp using a cocktail of bioprotective lactic acid bacteria
作者:
Taous Saraoui
a
;
b
;
c
;
taous.saraoui@gmail.com
;
Josiane Cornet
a
;
josiane.cornet@ifremer.fr
;
Emilie Guillouet
a
;
emilieguillouet@hotmail.fr
;
Marie France Pilet
b
;
c
;
marie-france.pilet@oniris-nantes.fr
;
Fré
;
dé
;
rique Chevalier
a
;
fchevali@ifremer.fr
;
Jean-Jacques Joffraud
a
;
jean.jacques.joffraud@ifremer.fr
;
Franç
;
oise Leroi
a
;
Francoise.Leroi@ifremer.fr
关键词:
Carnobacterium divergens V41
;
Lactococcus piscium CNCM I-4031
;
Penaeus vannamei
;
Listeria monocytogenes
;
Biopreservation
刊名:International Journal of Food Microbiology
出版年:2017
10.
Omega-3 fatty acids, nutrient retention values, and sensory meat eating quality in
cooke
d and raw Australian lamb
作者:
Aaron Ross Flakemore
a
;
Bunmi Sherifat Malau-Aduli
b
;
Peter David Nichols
a
;
c
;
Aduli Enoch Othniel Malau-Aduli
a
;
d
;
Aduli.MalauAduli@utas.edu.au
;
aduli.malauaduli@jcu.edu.au
;
aduli40@yahoo.co.uk
关键词:
Lamb
;
Nutrient retention
;
Cooking
;
Intramuscular fat
;
Omega-3 fatty acids
;
Sensory
刊名:Meat Science
出版年:2017
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