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知网期刊论文(33260)
在“
Elsevier电子期刊
”中,
命中:
10,446
条,耗时:0.096981 秒
在所有数据库中总计命中:
63,979
条
1.
Development of thermally processed bioactive pea
protein
gels: Evaluation of mechanical and
antioxidant
properties
作者:
M. Felix
;
mfelix@us.es
;
V. Perez-Puyana
;
A. Romero
;
A. Guerrero
关键词:
Antioxidant
activity
;
Bioactive gels
;
Protein
hydrolysates
;
Rice
protein
;
SAOS
;
Protein
gelation
刊名:Food and Bioproducts Processing
出版年:2017
2.
Pretreatment of flaxseed
protein
isolate by high hydrostatic pressure: Impacts on
protein
structure, enzymatic hydrolysis and final hydrolysate
antioxidant
capacities
作者:
Vé
;
ronique Perreault
;
Loï
;
c Hé
;
naux
;
Laurent Bazinet
;
Laurent.Bazinet@fsaa.ulaval.ca
;
Alain Doyen
关键词:
Flaxseed
;
Protein
isolate
;
Enzymatic hydrolysis
;
High hydrostatic pressure
;
Protein
conformation
;
Trypsin
;
Pronase
刊名:Food Chemistry
出版年:2017
3.
Protein
precipitating capacity and
antioxidant
activity of Turkish Tombul hazelnut phenolic extract and its fractions
作者:
Ebru Pelvan Pelitli
a
;
Michał Adam Janiak
b
;
Ryszard Amarowicz
b
;
Cesarettin Alasalvar
a
;
cesarettin.alasalvar@tubitak.gov.tr" class="auth_mail" title="E-mail the corresponding author
关键词:
Hazelnut crude extract
;
Fractionations
;
Condensed tannins
;
Antioxidant
activity
;
Protein
precipitating capacity
;
Molecular weights
刊名:Food Chemistry
出版年:2017
4.
Identification of novel peptides from 3 to 10 kDa pine nut (Pinus koraiensis) meal
protein
, with an exploration of the relationship between their
antioxidant
activities and secondary structure
作者:
Ruiwen Yang
a
;
Xingfang Li
a
;
Songyi Lin
a
;
b
;
linsongyi730@163.com" class="auth_mail" title="E-mail the corresponding author
;
Zuoming Zhang
c
;
;
Feng Chen
d
关键词:
Pine nut meal
protein
;
Antioxidant
peptides
;
Pulsed electric field (PEF)
;
Circular dichroism (CD)
;
Activity-structure relationship
;
Random coil
刊名:Food Chemistry
出版年:2017
5.
Neutrophil proteomic analysis reveals the participation of
antioxidant
enzymes, motility and ribosomal
protein
s in the prevention of ischemic effects by preconditioning
作者:
S. Arshid
a
;
c
;
1
;
M. Tahir
a
;
b
;
1
;
B. Fontes
c
;
E.F.S. Montero
c
;
M.S. Castro
a
;
S. Sidoli
b
;
d
;
V. Schwä
;
mmle
b
;
P. Roepstorff
b
;
W. Fontes
a
;
wagnerf@unb.br
关键词:
Neutrophil
;
Inflammation
;
Protein
s
;
Ischemia
;
Preconditioning
;
Pathway analysis
刊名:Journal of Proteomics
出版年:2017
6.
Identification of peptides released from flaxseed (Linum usitatissimum)
protein
by Alcalase
®
hydrolysis:
Antioxidant
activity
作者:
Fernanda Guimarã
;
es Drummond e Silva
a
;
Blanca Herná
;
ndez-Ledesma
b
;
Lourdes Amigo
b
;
Flavia Maria Netto
a
;
Beatriz Miralles
b
;
beatriz.miralles@csic.es
关键词:
Flaxseed
;
Peptides
;
Antioxidant
capacity
;
Alcalase®
;
hydrolysis
;
Tandem mass spectrometry
刊名:LWT - Food Science and Technology
出版年:2017
7.
Black bean (Phaseolus vulgaris L.)
protein
hydrolysates: Physicochemical and functional properties
作者:
Jarine Amaral do Evangelho
a
;
jarineamaral@hotmail.com" class="auth_mail" title="E-mail the corresponding author
;
Nathan Levien Vanier
a
;
Vâ
;
nia Zanella Pinto
a
;
Jose J. De Berrios
b
;
Alvaro Renato Guerra Dias
a
;
Elessandra da Rosa Zavareze
a
关键词:
Antioxidant
activity
;
Emulsion
;
Enzymatic hydrolysis
;
Protein
hydrolysate
;
Black bean
protein
刊名:Food Chemistry
出版年:2017
8.
Effect of natural
antioxidant
s in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix
作者:
P.E.S. Munekata
a
;
1
;
R. Domí
;
nguez
b
;
D. Franco
b
;
R. Bermú
;
dez
b
;
M.A. Trindade
a
;
1
;
Jose M. Lorenzo
b
;
jmlorenzo@ceteca.net
关键词:
Natural
antioxidant
;
Phenolic compounds
;
Lipid and
protein
oxidation
;
Microencapsulated fish oil
;
Sausage
刊名:Meat Science
出版年:2017
9.
A novel
antioxidant
and ACE inhibitory peptide from rice bran
protein
: Biochemical characterization and molecular docking study
作者:
Xiuming Wang
;
Haixia Chen
;
chenhx@tju.edu.cn" class="auth_mail" title="E-mail the corresponding author
;
Xuegang Fu
;
Shuqin Li
;
Jing Wei
关键词:
Rice bran
;
Antioxidant
activities
;
ACE inhibitory activity
;
Peptide
;
Molecular docking
刊名:LWT - Food Science and Technology
出版年:2017
10.
Antioxidant
activity measurement and potential
antioxidant
peptides exploration from hydrolysates of novel continuous microwave-assisted enzymolysis of the Scomberomorus niphonius
protein
作者:
Yipeng Huang
a
;
Guihua Ruan
a
;
guihuaruan@hotmail.com
;
Zhijun Qin
a
;
Haiyun Li
a
;
xglihaiyun@126.com
;
Yanjie Zheng
b
关键词:
Bromelain (PubChem CID
;
44263865)
;
Ascorbic acid (PubChem CID
;
54670067)
;
Ninhydrin (PubChem CID
;
10236)
;
Sodium dodecyl sulfate (PubChem CID
;
3423265)
;
Acrylamide (PubChem CID
;
6579)
;
Bromophenol blue (PubChem CID
;
8272)
;
Sodium phosphate (PubChem CID
;
24243)
;
Disodium phosphate dodecahydrate (PubChem CID
;
61456)
;
Monopotassium phosphate (PubChem CID
;
516951)
;
Ammonium molybdate (PubChem CID
;
61578)
刊名:Food Chemistry
出版年:2017
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