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内部出版物
Elsevier电子期刊(3)
在“
Elsevier电子期刊
”中,
命中:
3
条,耗时:小于0.01 秒
在所有数据库中总计命中:
3
条
1.
Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content
作者:
Pamella
Cristine
Anuncia
&
ccedil
;
ã
;
o
a
;
nutri
pamella
@gmail.com
;
Leandro de Morais Cardoso
b
;
Jaqueline Vieira Piovesana Gomes
a
;
Ceres Mattos Della Lucia
a
;
Carlos Wanderlei Piler Carvalho
c
;
Melicia Cintia Galdeano
c
;
Valé
;
ria Aparecida Vieira Queiroz
d
;
Rita de Cá
;
ssia Gon&
ccedil
;
alves Alfenas
a
;
Hé
;
rcia Stampini Duarte Martino
a
;
Helena Maria Pinheiro-Sant'Ana
a
关键词:
Luteolinidin (PubChem CID
;
441701)
;
5-Methoxy-luteolinidin (PubChem CID
;
not available)
;
Apigeninidin (PubChem CID
;
159360)
;
7-Methoxy-apigeninidin (PubChem CID
;
not available)
;
α-Tocopherol (PubChem CID
;
14985)
;
β-Tocopherol (PubChem CID
;
6857447)
;
γ-Tocopherol (PubChem CID
;
92729)
;
α-Tocotrienol (PubChem CID
;
5282347)
;
β-Tocotrienol (PubChem CID
;
5282348)
;
γ-Tocotrienol (PubChem CID
;
5282349)
刊名:Food Chemistry
出版年:2017
2.
Chemical composition of Brazilian chia seeds grown in different places
作者:
Bá
;
rbara Pereira da Silva
;
barbarapereira2805@gmail.com
;
Pamella
Cristine
Anuncia
&
ccedil
;
ã
o ;
Jessika Camila da Silva Matyelka
;
Ceres Mattos Della Lucia
;
Hé
;
rcia Stampini Duarte Martino
;
Helena Maria Pinheiro-Sant'Ana
关键词:
Salvia hispanica L.
;
Bioactive compounds
;
Tocopherols
;
Tocotrienols
;
Antioxidant activity
;
Phytate
刊名:Food Chemistry
出版年:2017
3.
Effect of the storage time and temperature on phenolic compounds of sorghum grain and flour
作者:
Kê
;
nia Grasielle de Oliveira
a
;
keniagrasi@yahoo.com.br" class="auth_mail" title="E-mail the corresponding author
;
Valé
;
ria Aparecida Vieira Queiroz
b
;
valeria.vieira@embrapa.br" class="auth_mail" title="E-mail the corresponding author
;
Lanamar de Almeida Carlos
a
;
lanamar@ufsj.edu.br" class="auth_mail" title="E-mail the corresponding author
;
Leandro de Morais Cardoso
c
;
leandro.cardoso@ufjf.edu.br" class="auth_mail" title="E-mail the corresponding author
;
Helena Maria Pinheiro-Sant&rsquo
;
Ana
d
;
helena.santana@ufv.br" class="auth_mail" title="E-mail the corresponding author
;
Pamella
Cristine
Anuncia
&
ccedil
;
ã
;
o
d
;
nutri
pamella
@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
Cí
;
cero Beserra de Menezes
b
;
cicero.menezes@embrapa.br" class="auth_mail" title="E-mail the corresponding author
;
Ernani Clarete da Silva
a
;
clarete@ufsj.edu.br" class="auth_mail" title="E-mail the corresponding author
;
Frederico Barros
e
;
fredbarros@ufv.br" class="auth_mail" title="E-mail the corresponding author
关键词:
Luteolinidin (PubChem CID
;
441701)
;
5-Methoxy-luteolinidin (PubChem CID
;
not available)
;
Apigeninidin (PubChem CID
;
159360)
;
7-Methoxy-apigeninidin (PubChem CID
;
not available)
;
Gallic acid (PubChem CID
;
370)
;
Catechin hydrate (PubChem CID
;
107957)
;
Vanillin (PubChem CID
;
1183)
;
Folin-Ciocalteu (PubChem CID
;
not available)
;
Ethanolamine (PubChem CID
;
700)
刊名:Food Chemistry
出版年:2017
1
按检索点细分(3)
作者(3)
按出版年细分(3)
2017年(3)
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