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Elsevier电子期刊(36)

在“Elsevier电子期刊”中，命中：36条，耗时：小于0.01 秒

在所有数据库中总计命中：36条

1.Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product

作者：Francesca Valerio^a ; Amalia Conte^b ; ^c ; Mariaelena Di Biase^a ; Veronica M.T. Lattanzio^a ; S. Lisa Lonigro^a ; Lucia Padalino^c ; Erica Pontonio^d ; Paola Lavermicocca^a ; ^{paola.lavermicocca@ispa.cnr.it}

关键词：Salt-reduced bread ; Lactic acid bacteria ; Microbial bioprocessing ; Fermentation product ; Dough acidification ; Sensory analysis ; Umami ; Kokumi

刊名：Food Chemistry

出版年：2017

2.Sedimentary processes and depositional environments of a continuous marine succession across the Lower-Middle Pleistocene boundary: Kokumoto Formation, Kazusa Group, central Japan

作者：Naohisa Nishida^a ; ^{n.nishida@aist.go.jp" class="auth_mail" title="E-mail the corresponding author} ; Osamu Kazaoka^b ; Kentaro Izumi^c ; Yusuke Suganuma^d ; ^e ; Makoto Okada^f ; Takeshi Yoshida^b ; Itaru Ogitsu^b ; Hiroomi Nakazato^g ; Shun Kameyama^b ; Atsushi Kagawa^b ; Masaaki Morisaki^b ; Hisashi Nirei^h

关键词：Lower&ndash ; Middle Pleistocene boundary ; Kokumoto Formation ; Kazusa fore-arc basin ; Sedimentary facies ; Trace fossils

刊名：Quaternary International

出版年：2016

3.Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations - A review

作者：Cindy J. Zhao^a ; Andreas Schieber^a ; ^b ; Michael G. Gä ; nzle^a ; ^{mgaenzle@ualberta.ca" class="auth_mail" title="E-mail the corresponding author}

关键词：Food fermentation ; Sourdough ; Cheese ; Soy sauce ; Kokumi ; Taste ; Proteolysis

刊名：Food Research International

出版年：2016

4.High resolution stratigraphy across the early-middle Pleistocene boundary from a core of the Kokumoto Formation at Tabuchi, Chiba Prefecture, Japan

作者：Masayuki Hyodo^a ; ^d ; ^{mhyodo@kobe-u.ac.jp" class="auth_mail" title="E-mail the corresponding author} ; Shigehiro Katoh^b ; Akihisa Kitamura^c ; Kenta Takasaki^d ; Hayato Matsushita^d ; Ikuko Kitaba^a ; ^b ; ¹ ; Ikuko Tanaka^d ; Masakazu Nara^e ; Takuya Matsuzaki^f ; David L. Dettman^g ; Makoto Okada^h

关键词：Matuyama&ndash ; Brunhes boundary ; Chiba section ; MIS 19 ; AMS ; Kazusa Group ; Byakubi tephra

刊名：Quaternary International

出版年：2016

5.Corynebacterium glutamicum ggtB encodes a functional γ-glutamyl transpeptidase with γ-glutamyl dipeptide synthetic and hydrolytic activity

作者：Frederik Walter ; Sebastian Grenz ; Vera Ortseifen ; Marcus Persicke ; Jö ; rn Kalinowski ; ^{Joern.Kalinowski@Cebitec.Uni-Bielefeld.DE" class="auth_mail" title="E-mail the corresponding author}

关键词：Gamma-glutamyl transpeptidase ; Kokumi peptides ; Corynebacterium glutamicum ; Metabolic profiling ; LC&ndash ; MS

刊名：Journal of Biotechnology

出版年：2016

6.A marker tephra bed close to the Lower-Middle Pleistocene boundary: Distribution of the Ontake-Byakubi Tephra Bed in central Japan

作者：Yoshihiro Takeshita^a ; ^{takey@shinshu-u.ac.jp" class="auth_mail" title="E-mail the corresponding author} ; Nobuyuki Matsushima^b ; Hiroshi Teradaira^b ; Takashi Uchiyama^c ; Hisao Kumai^d

关键词：Lower-Middle Pleistocene boundary ; Older Ontake volcano ; Ontake-Byakubi Tephra Bed ; Correlation ; Hornblende ; Major element composition

刊名：Quaternary International

出版年：2016

7.Functional Studies on Primary Tubular Epithelial Cells Indicate a Tumor Suppressor Role of SETD2 in Clear Cell Renal Cell Carcinoma

刊名：Neoplasia

出版年：2016

8.Medium chain and behenic acid incorporated structured lipids from sal, mango and kokum fats by lipase acidolysis

作者：Biranchi Bebarta ; Jhansi M. ; Pranitha Kotasthane ; Yella Reddy Sunkireddy ; ^{syreddy52@gmail.com}

关键词：Medium chain fatty acids ; Behenic acid ; Structured lipids ; Lipase acidolysis ; Kokum fat ; Sal fat ; Mango fat

刊名：Food Chemistry

出版年：2013

9.Stratigraphy of the Kazusa Group, Boso Peninsula: An expanded and highly-resolved marine sedimentary record from the Lower and Middle Pleistocene of central Japan

关键词：Lower&ndash ; Middle Pleistocene GSSP ; Marine sediments ; Biostratigraphy ; Magnetostratigraphy ; Tephrostratigraphy ; Chiba composite section

刊名：Quaternary International

出版年：2015

10.Extraction of cocoa butter alternative from kokum (Garcinia indica) kernel by three phase partitioning

作者：Ganesh S. Vidhate ; Rekha S. Singhal ; ^{rsinghal7@rediffmail.com}

关键词：Cocoa butter alternative ; Kokum kernel fat ; Extraction ; Three phase partitioning

刊名：Journal of Food Engineering

出版年：2013

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