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馆藏书目(4)
CNKI学位论文(81)
知网期刊论文(319)
在“
Elsevier电子期刊
”中,
命中:
27
条,耗时:0.0749632 秒
在所有数据库中总计命中:
404
条
1.
Comparative study on the freeze stability of yeast and chemical leavened steamed bread dough
作者:
Pei Wang
a
;
wangpei@njau.
edu
.cn
;
Runqiang Yang
a
;
yangrq@njau.
edu
.cn
;
Zhenxin Gu
a
;
guzx@njau.
edu
.cn
;
Xueming Xu
b
;
xmxu@jiangnan.
edu
.cn
;
Zhengyu Jin
b
;
ji
nlab
2008@yahoo.com
关键词:
Yeast/chemical leavener
;
Frozen dough
;
Steamed bread
;
Gassing properties
;
Gluten deterioration
刊名:Food Chemistry
出版年:2017
2.
Comparison between ATR-IR, Raman, concatenated ATR-IR and Raman spectroscopy for the determination of total antioxidant capacity and total phenolic content of Chinese rice wine
作者:
Zhengzong Wu
a
;
b
;
Enbo Xu
a
;
b
;
Jie Long
a
;
b
;
Xiaowei Pan
a
;
b
;
Xueming Xu
a
;
Zhengyu Jin
a
;
b
;
ji
nlab
2008@yahoo.com" class="auth_mail" title="E-mail the corresponding author
;
Aiquan Jiao
a
;
b
;
jiaoaq@jiangnan.
edu
.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
Chinese rice wine
;
Total antioxidant capacity
;
Total phenolic content
;
Data fusion
刊名:Food Chemistry
出版年:2016
3.
Effect of chitosan molecular weight on the formation of chitosan-pullulanase soluble complexes and their application in the immobilization of pullulanase onto Fe
3
O
4
-κ-carrageenan nanoparticles
作者:
Jie Long
a
;
b
;
Enbo Xu
a
;
b
;
Xingfei Li
a
;
b
;
Zhengzong Wu
a
;
b
;
Fang Wang
a
;
b
;
Xueming Xu
a
;
b
;
Zhengyu Jin
a
;
b
;
ji
nlab
2008@yahoo.com" class="auth_mail" title="E-mail the corresponding author
;
Aiquan Jiao
a
;
b
;
jiaoaq@jiangnan.
edu
.cn" class="auth_mail" title="E-mail the corresponding author
;
Xiaobei Zhan
c
关键词:
Chitosan
;
Molecular weight
;
Pullulanase
;
Complex
;
Fe3O4&ndash
;
κ-carrageenan nanoparticles
刊名:Food Chemistry
出版年:2016
4.
Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality
作者:
Pei Wang
whiteblair1991@yahoo.com" class="auth_mail" title="E-mail the corresponding author
;
Han Tao
nancyfoodscience@hotmail.com" class="auth_mail" title="E-mail the corresponding author
;
Zhengyu Jin
ji
nlab
2008@yahoo.com" class="auth_mail" title="E-mail the corresponding author
;
Xueming Xu
;
xmxu@jiangnan.
edu
.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
Water extractable arabinoxylan
;
Steamed bread
;
Ice crystallization
;
Yeast
;
Gluten
刊名:Food Chemistry
出版年:2016
5.
The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality
作者:
Pei Wang
a
;
b
;
whiteblair1991@yahoo.com" class="auth_mail" title="E-mail the corresponding author
;
Tung-Ching Lee
a
;
lee@aesop.rutgers.
edu
" class="auth_mail" title="E-mail the corresponding author
;
Xueming Xu
b
;
xmxu@jiangnan.
edu
.cn" class="auth_mail" title="E-mail the corresponding author
;
Zhengyu Jin
b
;
Ji
nlab
2008@yahoo.com" class="auth_mail" title="E-mail the corresponding author
关键词:
GMP
;
Steamed bread quality
;
Frozen dough
;
Elasticity
;
Gassing property
刊名:Food Chemistry
出版年:2016
6.
Aqueous re-dispersibility of starch nanocrystal powder improved by sodium hypochlorite oxidation
作者:
Benxi Wei
a
;
b
;
Bao Zhang
a
;
b
;
Binghua Sun
a
;
Zhengyu Jin
a
;
b
;
c
;
ji
nlab
2008@yahoo.com" class="auth_mail" title="E-mail the corresponding author
;
Xueming Xu
b
;
c
;
Yaoqi Tian
a
;
yqtian@jiangnan.
edu
.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
Starch nanocrystal
;
Re-dispersibility
;
Sodium hypochlorite
;
Oxidation
刊名:Food Hydrocolloids
出版年:2016
7.
Effect of enzymatic (thermostable α-amylase) treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flour
作者:
Enbo Xu
;
Zhengzong Wu
;
Xiaowei Pan
;
Jie Long
;
Fang Wang
;
Xueming Xu
;
Zhengyu Jin
;
ji
nlab
2008@yahoo.com" class="auth_mail" title="E-mail the corresponding author
;
Aiquan Jiao
;
jiaoaq@jiangnan.
edu
.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
Rice/soybean mixture
;
Enzymatic extrusion
;
Physiochemical property
;
Antioxidant property
刊名:Food Chemistry
出版年:2016
8.
Response surface methodology for evaluation and optimization of process parameter and antioxidant capacity of rice flour modified by enzymatic extrusion
作者:
Enbo Xu
;
Xiaowei Pan
;
Zhengzong Wu
;
Jie Long
;
Jingpeng Li
;
Xueming Xu
;
Zhengyu Jin
;
ji
nlab
2008@yahoo.com" class="auth_mail" title="E-mail the corresponding author
;
Aiquan Jiao
;
jiaoaq@jiangnan.
edu
.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
Enzymatic extrusion
;
Rice flour
;
Process parameter
;
Antioxidant capacity
;
Response surface methodology
刊名:Food Chemistry
出版年:2016
9.
A novel technique to improve the biodegradation efficiency of dextranase enzyme using the synergistic effects of ultrasound combined with microwave shock
作者:
Mohanad Bashari
a
;
c
;
d
;
f
;
mohanad.bashari@asu.
edu
.om" class="auth_mail" title="E-mail the corresponding author
;
Zhengyu Jin
a
;
b
;
e
;
ji
nlab
2008@yahoo.com" class="auth_mail" title="E-mail the corresponding author
;
Jinpeng Wang
a
;
b
;
e
;
Xiaobei Zhan
f
关键词:
Ultrasound irradiation
;
Microwave irradiation sock
;
Dextranase
;
Enzymatic activity
;
Dextran
;
Enzymatic kinetics
刊名:Innovative Food Science & Emerging Technologies
出版年:2016
10.
Wing patterning genes of Nilaparvata lugens identification by transcriptome analysis, and their differential expression profile in wing pads between brachypterous and macropterous morphs
作者:
Kai-yin LI
*
;
970777174@qq.com" class="auth_mail" title="E-mail the corresponding author
;
Ding-bang HU
*
;
hudingb@163.com" class="auth_mail" title="E-mail the corresponding author
;
Fang-zhou LIU
;
Man LONG
;
Si-yi LIU
;
Jing ZHAO
;
Yue-ping HE
;
Hong-xia HUA
;
huahongxia@mail.hzau.
edu
.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
Nilaparvata lugens
;
wing pad
;
transcriptome
;
wing patterning genes
刊名:Journal of Integrative Agriculture
出版年:2015
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