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在“Elsevier电子期刊”中，命中：1,699条，耗时：0.0259876 秒

在所有数据库中总计命中：2,041条

1.Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages

作者：Marta Laranjo^a ; Ana Gomes^b ; Ana Cristina Agulheiro-Santos^a ; ^b ; Maria Eduarda Potes^a ; ^c ; Maria Joã ; o Cabrita^a ; ^b ; Raquel Garcia^a ; Joã ; o Miguel Rocha^a ; ¹ ; Luí ; sa Cristina Roseiro^d ; Maria José ; Fernandes^e ; Maria Joã ; o Fraqueza^e ; Miguel Elias^a ; ^b ; ^{elias@uevora.pt" class="auth_mail" title="E-mail the corresponding author}

关键词：Dry-cured sausages ; Blood ; Biogenic amines ; Fatty acids ; Microbiology ; Food safety ; Texture profile analysis ; Sensory evaluation

刊名：Food Chemistry

出版年：2017

2.Dynamic evolution of grain structure and micro-texture along a welding path of aluminum alloy profiles extruded by porthole dies

作者：Junquan Yu ; Guoqun Zhao ; ^{zhaogq@sdu.edu.cn} ; Cunsheng Zhang ; Liang Chen

关键词：EBSD ; Porthole die extrusion ; Solid state welding ; Dynamic recrystallization ; Coincident site lattice ; Grain orientation

刊名：Materials Science and Engineering: A

出版年：2017

3.Quality by Design (QbD)-enabled development of aceclofenac loaded-nano structured lipid carriers (NLCs): An improved dermatokinetic profile for inflammatory disorder(s)

作者：Neeraj K. Garg^a ; ¹ ; Gajanand Sharma^a ; ¹ ; Bhupinder Singh^a ; ^b ; ^{bsbhoop@yahoo.com} ; Pradip Nirbhavane^a ; Rajeev K. Tyagi^c ; ^d ; Rahul Shukla^a ; O.P. Katare^a ; ^{katare@pu.ac.in}

关键词：NLCs ; Nanostructured lipid carriers ; SLNs ; Solid lipid nanoparticles ; CA ; Cetyl alcohol ; QbD ; Quality by Design ; FbD ; Formulation by Design ; CQA ; Critical Quality Attributes ; CMA ; Critical Material Attributes ; CFA ; Critical Formulation Attributes ; Opt ; Optimized ; ACE ; Aceclofenac ; NSAIDs ; Non steroidal antiinflammatory drugs ; TNF-α ; Tumour necrosis factor α ; GIT ; Gastrointestinal tract ; MKT ; -Marketed ; QTPP ; Quality Target Product Profile ; ME ; -Microemulsion ; PDE ; Percentage drug entrapment ; BBD

刊名：International Journal of Pharmaceutics

出版年：2017

4.Evolution of texture and microstructure during high strain rate torsion of aluminium zinc magnesium copper alloy

作者：Shailesh Tiwari^a ; Sumeet Mishra^b ; A. Odeshi^c ; J.A. Szpunar^c ; Manoj Chopkar^a ; ^{mchopkar.met@nitrr.ac.in}

关键词：Strain rate ; Torsion ; Texture ; Microstructure ; Dynamic recovery

刊名：Materials Science and Engineering: A

出版年：2017

5.On the effect of viscosity wedge in micro-textured parallel surfaces

作者：Xiangkai Meng^a ; M.M. Khonsari^b ; ^{khonsari@me.lsu.edu}

关键词：Viscosity wedge effect ; Micro-texture ; Load-carrying capacity ; Stokes equations

刊名：Tribology International

出版年：2017

6.Fabrication of 3D submicron to micro textured surfaces using backside patterned texturing (BPT)

作者：S.A. Ahmed^a ; J.H. Ko^b ; S.H. Yeo^a ; ^{MSHYEO@ntu.edu.sg" class="auth_mail" title="E-mail the corresponding author}

关键词：Ultraprecision machining ; Micro texturing ; Submicron features ; Diamond turning ; Backside pattern texturing ; Induced stresses

刊名：Precision Engineering

出版年：2017

7.Migration evaluation of silver nanoparticles from antimicrobial edible coating to sausages

作者：Nicolli Grecco Marchiore^a ; Isabela Jorge Manso^a ; Karine Cristine Kaufmann^a ; Gislaine Franco Lemes^a ; Ana Paula de Oliveira Pizolli^b ; Adriana Aparecida Droval^b ; Lí ; via Bracht^a ; Odinei Hess Gonç ; alves^b ; Fernanda Vitó ; ria Leimann^a ; ^{fernandaleimann@utfpr.edu.br}

关键词：Antimicrobial activity ; Inductive Coupled Plasma with Mass Spectroscopy ; Lactic acid bacteria ; Chicken sausages ; Texture Profile Analysis

刊名：LWT - Food Science and Technology

出版年：2017

8.Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures

作者：S. Jourdren^a ; ^b ; A. Saint-Eve^a ; ^{anne.saint-eve@agroparistech.fr} ; B. Pollet^a ; M. Panouillé ; ^a ; P. Lejeune^b ; E. Guichard^c ; I. Dé ; lé ; ris^a ; I. Souchon^a

关键词：Bolus ; Proton transfer reaction&ndash ; mass spectrometry (PTR&ndash ; MS) ; Progressive profiling ; Flavor ; Texture ; Sensory analyses

刊名：Food Research International

出版年：2017

9.Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre ‐ Effects on sensory quality and subjective appetite sensations

作者：Ursula Kehlet^a ; ^{unk@teknologisk.dk} ; Mette Pagter^b ; Margit D. Aaslyng^a ; Anne Raben^b

关键词：Pork ; Sensory profile ; Satiety ; Meat ; Protein ; Meatballs ; Nutritional claims

刊名：Meat Science

出版年：2017

10.Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat

作者：Choon Yoong Cheok^c ; Babak Sobhi^a ; Noranizan Mohd Adzahan^a ; ^{noraadzahan@upm.edu.my" class="auth_mail" title="E-mail the corresponding author} ; Jamilah Bakar^a ; Russly Abdul Rahman^a ; Muhammad Shahrim Ab Karim^a ; Zulkafli Ghazali^b

关键词：Electron beam irradiation ; Chili shrimp paste ; Volatile compound ; Capsaicinoids ; Texture

刊名：Food Chemistry

出版年：2017

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