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Elsevier电子期刊(17)
ACS电子期刊(3)
在“
Elsevier电子期刊
”中,
命中:
17
条,耗时:0.1059459 秒
在所有数据库中总计命中:
20
条
1.
Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dr
y
-fermented sausages during ripening
作者:
Marianthi Sidira
a
;
b
;
Panagiotis Kand
y
lis
a
;
Maria Kanellaki
a
;
Y
iannis
Kourkoutas
b
;
ikourkou@mbg.duth.gr" class="auth_mail" title="E-mail the corresponding author
关键词:
Ethanol (PubChem CID
;
702)
;
Acetic acid (PubChem CID
;
176)
;
1-Octen-3-ol (PubChem CID
;
18827)
;
2-Phen
y
lethanol (PubChem CID
;
6054)
;
Eth
y
l lactate (PubChem CID
;
7344)
;
Eth
y
l hexanoate (PubChem CID
;
31265)
;
Eth
y
l octanoate (PubChem CID
;
7799)
;
Eth
y
l decanoate (PubChem CID
;
8048)
;
Hexanal (PubChem CID
;
6184)
;
Octanal (PubChem CID
;
454)
刊名:Food Chemistr
y
出版年:2016
2.
Survival of spra
y
dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk
作者:
Dimitra Dimitrellou
a
;
dimitrellou@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
Panagiotis Kand
y
lis
a
;
Tanja Petrović
b
;
Suzana Dimitrijević-Branković
c
;
Steva Lević
b
;
Viktor Nedović
b
;
Y
iannis
Kourkoutas
a
关键词:
Probiotics
;
Spra
y
-dr
y
ing
;
Gastrointestinal tolerance
;
L. casei
;
Fermented milk
刊名:LWT - Food Science and Technolog
y
出版年:2016
3.
Comparative stud
y
of extra virgin olive oil flavor profile of Koroneiki variet
y
(Olea europaea var. Microcarpa alba) cultivated in Greece and Tunisia during one period of harvesting
作者:
P. Kand
y
lis
a
;
d
;
A.S. Vekiari
b
;
M. Kanellaki
a
;
N. Grati Kamoun
c
;
M. Msallem
c
;
Y
.
Kourkoutas
d
;
ikourkou@mbg.duth.gr
关键词:
Virgin olive oil qualit
y
;
Koroneiki cultivar
;
Volatile compounds
;
SPME
刊名:Lebensmittel-Wissenschaft und -Technologie
出版年:2011
4.
Efficac
y
of natam
y
cin to control fungal growth in natural black olive fermentation
作者:
O. Hondrodimou
a
;
Y
.
Kourkoutas
b
;
E.Z. Panagou
a
;
stathispanagou@aua.gr
关键词:
Fermentation
;
Fungal growth
;
Natam
y
cin
;
Natural black olives
刊名:Food Microbiolog
y
出版年:2011
5.
Thermall
y
-dried immobilized kefir on casein as starter culture in dried whe
y
cheese production
作者:
D. Dimitrellou
;
Y
.
Kourkoutas
;
A.A. Koutinas
;
M. Kanellaki
关键词:
Kefir culture
;
Thermal-dr
y
ing
;
Casein
;
Cell immobilization
;
Whe
y
cheese
刊名:Food Microbiolog
y
出版年:2009
6.
Production of freeze-dried kefir culture using whe
y
作者:
G. Papavasiliou
;
Y
.
Kourkoutas
;
A. Rapti
;
V. Sipsas
;
M. Soupioni
;
A.A. Koutinas
关键词:
Kefir
;
Whe
y
;
Freeze-dr
y
ing
;
Fermentation
刊名:International Dair
y
Journal
出版年:2008
7.
Microbial Risk Assessment in the Beverage Industr
y
During Experimental Exploitation of Klebsiella Ox
y
toca
作者:
E. Bezirtzoglou
;
A. Alexopoulos
;
D. Dimitrellou
;
I. Theodoridou
;
A. Koutinas
;
Y
.
Kourkoutas
刊名:International Journal of Infectious Diseases
出版年:2008
8.
Apple pieces as immobilization support of various microorganisms
作者:
Y
.
Kourkoutas
;
M. Kanellaki and A.A. Koutinas
关键词:
Apple
;
Immobilization
;
Fermentation
;
Wine-making
;
Lactic acid production
;
Probiotics
刊名:Lebensmittel-Wissenschaft und -Technologie
出版年:2006
9.
Effect of storage of immobilized cells at ambient temperature on volatile b
y
-products during wine-making
作者:
Y
.
Kourkoutas
;
M. Kanellaki
;
A.A. Koutinas and C. Tzia
关键词:
Storage
;
Immobilized cells
;
Wine-making
;
Volatiles
;
Preservation
刊名:Journal of Food Engineering
出版年:2006
10.
Effect of fermentation conditions and immobilization supports on the wine making
作者:
Kourkoutas
;
Y
.
;
Kanellaki
;
M.
;
Koutinas
;
A.A.
;
Tzia
;
C.
关键词:
Immobilized cells
;
Apple
;
Quince
;
Pear
;
Wine fermentation
刊名:Journal of Food Engineering
出版年:2005
1
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2016年(2)
2011年(2)
2009年(1)
2008年(2)
2006年(2)
2005年(2)
2004年(1)
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2002年(2)
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