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在“
Elsevier电子期刊
”中,
命中:
6,377
条,耗时:小于0.01 秒
在所有数据库中总计命中:
11,315
条
1.
Utilization of fermented soybeans paste as
flavor
ing lamination for Turkish dry-cured meat
作者:
Abdulatef Ahhmed
a
;
latef.ml@gmail.com
;
Ceyda Ö
;
zcan
a
;
Safa Karaman
a
;
İsmet Ö
;
ztü
;
rk
a
;
Mustafa Ç
;
am
a
;
Peter O. Fayemi
a
;
Gen Kaneko
b
;
Michio Muguruma
c
;
Ryoichi Sakata
d
;
Hasan Yetim
a
关键词:
Dry-cured meat
;
Japanese miso
;
Alternative coating
;
Food
flavor
刊名:Meat Science
出版年:2017
2.
Effect of mixed yeast starter on volatile
flavor
compounds in Chinese rice wine during different brewing stages
作者:
Yijin Yang
a
;
b
;
Yongjun Xia
a
;
b
;
Guangqiang Wang
a
;
b
;
Jianshen Yu
c
;
Lianzhong Ai
a
;
b
;
ailianzhong@hotmail.com
关键词:
Mixed starter
;
Chinese rice wine
;
Volatile
flavor
compounds
;
Brewing stage
;
SPME-GC-MS
刊名:LWT - Food Science and Technology
出版年:2017
3.
Screening of Bacillus strains from Luzhou-
flavor
liquor making for high-yield ethyl hexanoate and low-yield propanol
作者:
Changqing Zhao
;
zhaocq2010@163.com
;
Xueling Yan
;
Shiting Yang
;
Feifei Chen
关键词:
Luzhou-
flavor
liquor
;
Functional Bacillus
;
Ethyl hexanoate
;
Propanol
刊名:LWT - Food Science and Technology
出版年:2017
4.
Safety evaluation of substituted thiophenes used as
flavor
ing ingredients
作者:
Samuel M. Cohen
a
;
scohen@unmc.edu
;
Shoji Fukushima
b
;
s-fukushima@jisha.or.jp
;
Nigel J. Gooderham
c
;
n.gooderham@imperial.ac.uk
;
F. Peter Guengerich
d
;
f.guengerich@vanderbilt.edu
;
Stephen S. Hecht
e
;
hecht002@umn.edu
;
Ivonne M.C.M. Rietjens
f
;
Ivonne.Rietjens@wur.nl
;
Robert L. Smith
g
;
rrlsmith@btinternet.com
;
Maria Bastaki
h
;
MBastaki@vertosolutions.net
;
Christie L. Harman
h
;
charman@vertosolutions.net
;
Margaret M. McGowen
h
;
MMcGowen@vertosolutions.net
;
Luis G. Valerio
h
;
lvalerio@vertosolutions.net
(Jr.)
;
Sean V. Taylor
h
;
staylor@vertosolutions.net
关键词:
Thiophene
;
Flavor
ing ingredients
;
FEMA GRAS
刊名:Food and Chemical Toxicology
出版年:2017
5.
Deconvoluting physical and chemical heat: Temperature and spiciness influence
flavor
differently
作者:
Camille L. Kapaun
;
Robin Dando
;
robin.dando@cornell.edu
关键词:
Taste
;
Flavor
;
Perception
;
Psychophysics
;
Temperature
;
Capsaicin
刊名:Physiology & Behavior
出版年:2017
6.
Application of pervaporation and nanofiltration membrane processes for the elaboration of full
flavor
ed low alcohol white wines
作者:
Camila M. Salgado
a
;
Encarnació
;
n Ferná
;
ndez-Ferná
;
ndez
b
;
Laura Palacio
a
;
Francisco J. Carmona
c
;
Antonio Herná
;
ndez
a
;
Pedro Prá
;
danos
a
;
pradanos@termo.uva.es
关键词:
Pervaporation
;
Nanofiltration
;
Full
flavor
ed low alcohol content wine
;
Aromatic profile
;
Sensorial analysis
;
Sugar content reduction
刊名:Food and Bioproducts Processing
出版年:2017
7.
Source tracking of prokaryotic communities in fermented grain of Chinese strong-
flavor
liquor
作者:
Xueshan Wang
;
Hai Du
;
Yan Xu
;
yxu@jiangnan.edu.cn
关键词:
Source tracking
;
Prokaryotic community
;
Fermented grain
;
Chinese strong-
flavor
liquor
;
Next generation sequencing
刊名:International Journal of Food Microbiology
出版年:2017
8.
Determination of the fungal community of pit mud in fermentation cellars for Chinese strong-
flavor
liquor, using DGGE and Illumina MiSeq sequencing
作者:
Maoke Liu
a
;
b
;
Yuming Tang
b
;
Ke Zhao
a
;
Ying Liu
b
;
Xiaojiao Guo
b
;
Daoqun Ren
b
;
Wanchun Yao
b
;
Xinhui Tian
b
;
Yunfu Gu
a
;
Bin Yi
c
;
Xiaoping Zhang
a
;
zhangxiaopingscau@126.com
关键词:
Strong-
flavor
liquor
;
Pit mud
;
ITS region
;
DGGE
;
Illumina MiSeq sequencing
刊名:Food Research International
出版年:2017
9.
Impact of lysine and liquid smoke as
flavor
enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl
作者:
Larissa Aparecida Agostinho dos Santos Alves
a
;
José
;
Manuel Lorenzo
b
;
Carlos Antonio Alvarenga Gonç
;
alves
a
;
Bibiana Alves dos Santos
c
;
Rosane Teresinha Heck
d
;
Alexandre José
;
Cichoski
d
;
Paulo Cezar Bastianello Campagnol
a
;
d
;
paulocampagnol@gmail.com
关键词:
Low-sodium
;
Meat products
;
Flavor
enhancers
;
Sensory properties
刊名:Meat Science
出版年:2017
10.
Microencapsulation of
flavor
s by spray drying using Saccharomyces cerevisiae
作者:
Afroza Sultana
a
;
b
;
c
;
bethi_fe@yahoo.com
;
Ayaka Miyamoto
a
;
Quynh Lan Hy
a
;
Yusuke Tanaka
d
;
Yoshiya Fushimi
d
;
Hidefumi Yoshii
a
;
b
;
foodeng.yoshii@ag.kagawa-u.ac.jp
关键词:
Encapsulation
;
Saccharomyces cerevisiae
;
d-limonene
;
Ethyl hexanoate
;
Citral
;
Spray drying
刊名:Journal of Food Engineering
出版年:2017
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