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内部出版物
CNKI学位论文(271)
知网期刊论文(117)
在“
Elsevier电子期刊
”中,
命中:
21
条,耗时:小于0.01 秒
在所有数据库中总计命中:
388
条
1.
Studies of nutrient rich edible
leaf
blend and its incorporation in extruded food and pasta products
作者:
Priyadarshini Chakraborty
a
;
Ananya Bhattacharya
a
;
D.K. Bhattacharyya
a
;
N.R.Bandyopadhyay
b
;
Minakshi Ghosh
a
;
g_minakshi2000@yahoo.com
关键词:
Leaf
blends
;
Extruded snacks
;
Pasta products
刊名:Materials Today: Proceedings
出版年:2016
2.
Alkaloids from Sri Lankan
curry
-
leaf
(Murraya koenigii) display melanogenesis inhibitory activity: Structures of karapinchamines A and B
作者:
Seikou Nakamura
;
Souichi Nakashima
;
Yoshimi Oda
;
Nami Yokota
;
Katsuyoshi Fujimoto
;
Takahiro Matsumoto
;
Tomoe Ohta
;
Keiko Ogawa
;
Sayuri Maeda
;
Shino Nishida
;
Hisashi Matsuda
;
Masayuki Yoshikawa
;
myoshika@mb.kyoto-phu.ac.jp
关键词:
Murraya koenigii
;
Curry
-
leaf
;
Karapinchamine
;
Carbazole alkaloid
;
Melanogenesis inhibitor
刊名:Bioorganic and Medicinal Chemistry
出版年:2013
3.
Protective effect of aqueous
Curry
leaf
(Murraya koenigii) extract against cadmium-induced oxidative stress in rat heart
作者:
Elina Mitra
a
;
Arnab K. Ghosh
a
;
Debosree Ghosh
a
;
Debasri Mukherjee
a
;
Aindrila Chattopadhyay
b
;
Santanu Dutta
c
;
Sanjib Kumar Pattari
d
;
Debasish Bandyopadhyay
a
;
dbphys@caluniv.ac.in
;
debasish63@gmail.com
关键词:
Cadmium
;
Curry
leaf
extract
;
Oxidative stress
;
Rat heart
刊名:Food and Chemical Toxicology
出版年:2012
4.
Antioxidant potential of
curry
(Murraya koenigii L.) and mint (Mentha spicata)
leaf
extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage
作者:
A.K. Biswas
;
biswaslpt@gmail.com
;
M.K. Chatli
;
J. Sahoo
关键词:
Natural antioxidants
;
Free radical scavenging activity
;
Curry
leaf
;
Mint
;
Pork meat
;
Lipid oxidation
刊名:Food Chemistry
出版年:2012
5.
LC-MS–MS characterisation of
curry
leaf
flavonols and antioxidant activity
作者:
Ajay P. Singh
a
;
b
;
Ted Wilson
c
;
twilson@winona.edu.VasilVorsaa
;
Devanand Luthria
d
;
D.Luthria@ars.usda.gov
;
Michelle R. Freeman
c
;
Rachel M. Scott
c
;
Dan Bilenker
a
;
Sneha Shah
a
;
Siva Somasundaram
e
;
f
;
Nicholi Vorsa
a
;
b
;
vorsa@AESOP.rutgers.edu
关键词:
Murraya koenegii
;
Curry
leaf
;
Flavonol
;
Phenolic
;
Antioxidant
;
Quercetin
;
Myricetin
刊名:Food Chemistry
出版年:2011
6.
Chemical diversity in
curry
leaf
(Murraya koenigii) essential oils
作者:
B.R. Rajeswara Rao
a
;
brrrao1@rediffmail.com
;
D.K. Rajput
a
;
G.R. Mallavarapu
b
关键词:
Murraya koenigii
;
Locations
;
Essential oil composition
;
Monoterpenoids
;
Sesquiterpenoids
;
Chemotypes
刊名:Food Chemistry
出版年:2011
7.
Aroma profiles of the
curry
leaf
, Murraya koenigii (L.) Spreng. chemotypes: Variability in north India during the year
作者:
Ram Swaroop Verma
;
rswaroop1979@yahoo.com
;
rsvcimap@gmail.com
;
Rajendra Chandra Padalia
;
Vinod Arya
;
Amit Chauhan
关键词:
Murraya koenigii
;
Rutaceae
;
Chemotype
;
Seasonal variation
;
Essential oil
;
GC&ndash
;
MS
刊名:Industrial Crops and Products
出版年:2012
8.
Efficacy of
curry
(Murraya koenigii) leaves in scavenging free radicals in vitro and controlling oxidative stress in vivo
作者:
Bondada Andallu
;
bandallu@gmail.com
;
Mahalakshmi Shankaran
;
Rajeshwari Ullagaddi
;
Vinay Kumar Allagadda
关键词:
Curry
leaves
;
Antioxidant potential
;
Lipid peroxidation
刊名:Biomedicine & Preventive Nutrition
出版年:2011
9.
Hepatoprotective effects of aqueous
leaf
extract and crude isolates of Murraya koenigii against in vitro ethanol-induced hepatotoxicity model
作者:
Sadhana Sathaye
a
;
sadhanasathaye@hotmail.com"" rel=""nofollow
;
Yogita Bagul
a
;
Sanjay Gupta
b
;
Harpreet Kaur
a
;
Roopali Redkar
a
关键词:
Murraya koeniggi
;
Carbazole alkaloids
;
l
-Ornithine–
;
l
-aspartate
;
Hepatoprotectives
;
Hep G2 cell lines
;
Lipid peroxidation
刊名:Experimental and Toxicologic Pathology
出版年:2011
10.
Corrigendum to “LC-MS-MS characterization of
curry
leaf
flavonols and antioxidant activity” (Food Chemistry 127 (2011) 80–85)
作者:
Ajay P. Singh
a
;
b
;
Ted Wilson
c
;
;
Vasil Vorsa
a
;
Devanand Luthria
d
;
;
Michelle R. Freeman
c
;
Rachel M. Scott
c
;
Dan Bilenker
a
;
Sneha Shah
a
;
Siva Somasundaram
e
;
f
;
Nicholi Vorsa
a
;
b
;
刊名:Food Chemistry
出版年:2011
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