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内部出版物
CNKI学位论文(315)
知网期刊论文(96)
在“
Elsevier电子期刊
”中,
命中:
139
条,耗时:0.0709944 秒
在所有数据库中总计命中:
411
条
1.
Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced
作者:
Jean-Xavier Guinard
a
;
jxguinard@ucdavis.edu" class="auth_mail" title="E-mail the corresponding author
;
Amy Myrdal Miller
b
;
1
;
amy@farmersdaughterconsulting.com" class="auth_mail" title="E-mail the corresponding author
;
Kelly Mills
b
;
Thomas Wong
b
;
Soh Min Lee
a
;
2
;
smlee@ewha.ac.kr" class="auth_mail" title="E-mail the corresponding author
;
Chirat Sirimuangmoon
a
;
3
;
Chirat.sir@mfu.ac.th" class="auth_mail" title="E-mail the corresponding author
;
Sarah E. Schaefer
c
;
Greg Drescher
b
关键词:
Consumer research
;
Mushrooms
;
Umami
;
Dietary guidance
;
Culinary strategies
刊名:Appetite
出版年:2016
2.
Effervescent N-Acetylcysteine Tablets versus Oral Solution N-Acetylcysteine in Fasting Healthy Adults: An Open-Label, Randomized, Single-Dose, Crossover, Relative Bioavailability Study
作者:
Spencer C. Greene
;
MD
;
FACEP
;
FACMT
1
;
Patrick K. Noonan
;
PhD
2
;
Carlos Sanabria
;
MD
;
FACP
3
;
W. Frank Peacock
;
MD
;
FACEP
;
FACC
1
;
frankpeacock@gmail.com
关键词:
acetaminophen
;
bioavailability
;
effervescent tablets
;
N-acetylcysteine
;
pharmacokinetics
刊名:Current Therapeutic Research
出版年:2016
3.
Effect of biopreservatives on microbial, physico-chemical and sensory properties of Cheddar cheese
作者:
C.P. Ulpathakumbura
a
;
C. Senaka Ranadheera
a
;
b
;
senakar@email.com" class="auth_mail" title="E-mail the corresponding author
;
N.D. Senavirathne
c
;
L.P.I.N.P. Jayawardene
d
;
P.H.P. Prasanna
a
;
Janak K. Vidanarachchi
c
关键词:
Cheddar cheese
;
Biopreservatives
;
Nisin
;
Dairy
;
Physico-chemical properties
刊名:Food Bioscience
出版年:2016
4.
Effects of Cinnamon (Cinnamomum Verum) Extract on Functional Properties of Butter
作者:
S.A. Vidanagamage
;
P.M.H.D. Pathiraje
;
O.D.A.N. Perera
;
aannpp2003@yahoo.co.uk" class="auth_mail" title="E-mail the corresponding author
关键词:
Antioxidant
;
butter
;
cinnamon
;
peroxide value
刊名:Procedia Food Science
出版年:2016
5.
An assessment of students' acceptance and usage of computer supported collaborative classrooms in hospitality and tourism schools
作者:
Faizan Ali
a
;
faizanali7@hotmail.co.uk" class="auth_mail" title="E-mail the corresponding author
;
Pradeep Kumar Nair
b
;
pradeep.n@taylors.edu.my" class="auth_mail" title="E-mail the corresponding author
;
Kashif Hussain
c
;
kashif.hussain@msn.com" class="auth_mail" title="E-mail the corresponding author
关键词:
Computer supported collaborative classrooms
;
UTAUT2 model
;
Hospitality and tourism schools
;
Structural equation modelling
;
Malaysia
刊名:Journal of Hospitality, Leisure, Sport & Tourism Education
出版年:2016
6.
An alternative way to uncover drivers of coffee liking: Preference mapping based on consumers鈥?preference ranking and open comments
作者:
Paula Varela
;
Juli谩n Beltr谩n
;
Susana Fiszman
关键词:
Coffee
;
Preference mapping
;
Open comments
;
9
-
Point
hedonic
scale
;
Preference ranking
;
R-index
刊名:Food Quality and Preference
出版年:March, 2014
7.
Comparison of bipolar and bivariate measurements of liking and disliking percepts in novel products
作者:
Han Sub Kwak
;
Byung Hak Ahn
;
Youngsoo Lee
;
Joseph Kreger
;
Soo-Yeun Lee
关键词:
9
-
Point
hedonic
scale
;
Unidirectional
scale
;
Bipolar
;
Bivariate
;
Consumer acceptance test
刊名:Food Quality and Preference
出版年:2013
8.
Consumer acceptability of high hydrostatic pressure (HHP)-treated ground beef patties
作者:
John E. Hayes
;
Christopher R. Raines
;
David A. DePasquale
;
Catherine N. Cutter
关键词:
Consumer acceptability
;
Hamburger
;
Hedonic
s
;
Food safety
刊名:Lebensmittel-Wissenschaft und -Technologie
出版年:April, 2014
9.
Consumers' acceptance of a high-polyphenol yerba mate/black currant beverage: Effect of repeated tasting
作者:
J.M. Orjuela-Palacio
;
M.C. Zamora
;
M.C. Lanari
关键词:
Yerba mate
;
Black currant
;
Repeated exposure
;
Emotions
;
Acceptability
刊名:Food Research International
出版年:March, 2014
10.
The consumer acceptance of novel vegetable-enriched bread products as a potential vehicle to increase vegetable consumption
作者:
D.A. Hobbs
a
;
b
;
A. Ashouri
a
;
T.W. George
c
;
J.A. Lovegrove
a
;
b
;
L. Methven
a
;
l.methven@reading.ac.uk" class="auth_mail
关键词:
BP
;
blood pressure
;
CVD
;
cardiovascular disease
;
FSA
;
food standards agency
;
NS-SEC
;
National Statistics Socio-economic Classification Guidelines
;
PCA
;
principal component analysis
刊名:Food Research International
出版年:April, 2014
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