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内部出版物
Wiley电子期刊(3)
NATURE电子期刊(13)
ACS电子期刊(26)
SpringerLink电子期刊(112)
Elsevier电子期刊(218)
在“
Elsevier电子期刊
”中,
命中:
218
条,耗时:0.0239917 秒
在所有数据库中总计命中:
372
条
1.
Lutein and atherosclerosis: Belfast versus Toulouse revisited
作者:
A.N. Howard
a
;
D.I. Thurnham
b
;
di.thurnham@ulster.ac.uk
关键词:
Lutein
;
Complement factors
;
Atherosclerosis
;
Xanthophyll carotenoids
;
Dietary
vegetable
s
刊名:Medical Hypotheses
出版年:2017
2.
Prophylactic effects of sulforaphane on depression-like behavior and dendritic changes in mice after inflammation
作者:
Ji-chun Zhang
a
;
Wei Yao
a
;
Chao Dong
a
;
Chun Yang
a
;
Qian Ren
a
;
Min Ma
a
;
Mei Han
a
;
Jin Wu
a
;
Yusuke Ushida
b
;
Hiroyuki Suganuma
b
;
Kenji Hashimoto
a
;
hashimoto@faculty.chiba-u.jp
关键词:
Brain-derived neurotrophic factor
;
Depression
;
Inflammation
;
Nrf2
;
Prevention
;
Sulforaphane
;
Synaptogenesis
刊名:The Journal of Nutritional Biochemistry
出版年:2017
3.
Multilayer emulsions stabilized by
vegetable
proteins
and polysaccharides
作者:
Cé
;
sar Burgos-Dí
;
az
a
;
cesar.burgos@cgna.cl" class="auth_mail" title="E-mail the corresponding author
;
Traudy Wandersleben
b
;
Ana M. Marqué
;
s
c
;
Mó
;
nica Rubilar
a
;
d
关键词:
Multilayer emulsions
;
Vegetable
proteins
;
Polysaccharides
;
Oil-in-water
;
Layer-by-layer
刊名:Current Opinion in Colloid & Interface Science
出版年:2016
4.
Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and
vegetable
proteins
induced by thermal processing
作者:
Carla Graç
a ;
Anabela Raymundo
;
anabraymundo@isa.ulisboa.pt" class="auth_mail" title="E-mail the corresponding author
;
Isabel de Sousa
关键词:
Oil-in-water emulsions
;
Animal protein
;
Vegetable
protein
;
Rheological behavior
;
Industrial processing
刊名:LWT - Food Science and Technology
出版年:2016
5.
From beef to beans: Eating motives and the replacement of animal
proteins
with plant
proteins
among Finnish consumers
作者:
Annukka Vainio
a
;
annukka.vainio@luke.fi" class="auth_mail" title="E-mail the corresponding author
;
Mari Niva
b
;
mari.niva@helsinki.fi" class="auth_mail" title="E-mail the corresponding author
;
Piia Jallinoja
b
;
piia.jallinoja@helsinki.fi" class="auth_mail" title="E-mail the corresponding author
;
Terhi Latvala
a
;
terhi.latvala@luke.fi" class="auth_mail" title="E-mail the corresponding author
关键词:
Motivation
;
Food choice
;
Consumers
;
Sustainable food consumption
;
Vegetable
proteins
刊名:Appetite
出版年:2016
6.
The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and
vegetable
proteins
作者:
Jonathan O'Sullivan
a
;
c
;
jjo023@bham.ac.uk" class="auth_mail" title="E-mail the corresponding author
;
Brian Murray
b
;
Cal Flynn
c
;
Ian Norton
a
关键词:
Gelatin
;
Egg white protein
;
Pea protein isolate
;
Soy protein isolate
;
Rice protein isolate
;
Ultrasound
刊名:Food Hydrocolloids
出版年:2016
7.
Nutritional and pharmacological potential of the genus Ceratotheca—An underutilized leafy
vegetable
of Africa
作者:
Nqobile A. Masondo
;
Jeffrey F. Finnie
;
Johannes Van Staden
;
rcpgd@ukzn.ac.za" class="auth_mail" title="E-mail the corresponding author
关键词:
Antioxidants
;
Nutrient analysis
;
Phytochemical content
;
Propagation strategies
;
Toxicology
;
Traditional leafy
vegetable
s
刊名:Journal of Ethnopharmacology
出版年:2016
8.
Removing isoflavones from modern soyfood: Why and how?
作者:
Adrian Fernandez-Lopez
a
;
b
;
Valé
;
rie Lamothe
a
;
b
;
c
;
Mathieu Delample
a
;
d
;
Muriel Denayrolles
a
;
c
;
e
;
Catherine Bennetau-Pelissero
a
;
b
;
c
;
catherine.bennetau-pelissero@inserm.fr" class="auth_mail" title="E-mail the corresponding author
关键词:
Soyfood
;
Estrogenic isoflavones
;
Food-processing
;
Traditional recipes
;
Vegetable
proteins
;
Tofu
;
Tempeh
;
Soy-juice
刊名:Food Chemistry
出版年:2016
9.
On revealing the effect of alkaline lignin and ammonium polyphosphate additives on fire retardant properties of sustainable zein-based composites
作者:
L. Verdolotti
a
;
M. Oliviero
a
;
M. Lavorgna
a
;
marino.lavorgna@cnr.it
;
S. Iannace
b
;
G. Camino
c
;
P. Vollaro
d
;
A. Frache
c
关键词:
Vegetable
proteins
;
Composite
;
Fire behavior
;
Lignin
刊名:Polymer Degradation and Stability
出版年:2016
10.
The use of sub-critical water hydrolysis for the recovery of peptides and free amino acids from food processing wastes. Review of sources and main parameters
作者:
Ismael Marcet
a
;
Carlos Á
;
lvarez
b
;
Benjamí
;
n Paredes
a
;
Mario Dí
;
az
a
;
mariodiaz@uniovi.es" class="auth_mail" title="E-mail the corresponding author
关键词:
Hydrothermolysis
;
Proteins
;
Food wastes
;
Vegetable
source
;
Animal source
刊名:Waste Management
出版年:2016
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