设为首页
收藏本站
网站地图
|
English
|
公务邮箱
About the library
Background
History
Leadership
Organization
Readers' Guide
Opening Hours
Collections
Help Via Email
Publications
Electronic Information Resources
常用资源
电子图书
期刊论文
学位会议
外文资源
特色专题
内部出版物
CNKI学位论文(354)
CNKI期刊论文0611(4)
知网期刊论文(764)
在“
Elsevier电子期刊
”中,
命中:
279
条,耗时:0.0129892 秒
在所有数据库中总计命中:
1,122
条
1.
Tyramine and histamine risk assessment related to consumption of
dry
fermented
sausages
by the Spanish population
作者:
M.L. Latorre-Moratalla
a
;
O. Comas-Basté
;
a
;
S. Bover-Cid
b
;
M.C. Vidal-Carou
a
;
mcvidal@ub.edu
关键词:
Tyramine
;
Histamine
;
Dry
fermented
sausages
;
Risk assessment
;
Histamine intolerance
;
Bioactive amines
刊名:Food and Chemical Toxicology
出版年:2017
2.
Actin proteolysis during ripening of
dry
fermented
sausages
at different pH values
作者:
A. Berardo
a
;
B. Devreese
b
;
H. De Maere
c
;
D.A. Stavropoulou
d
;
G. Van Royen
e
;
F. Leroy
d
;
S. De Smet
a
;
stefaan.desmet@ugent.be
关键词:
Actin
;
Proteolysis
;
Dry
fermented
sausages
;
Cathepsins
;
Mass spectrometry
刊名:Food Chemistry
出版年:2017
3.
Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt
fermented
sausages
produced with entire male fat
作者:
Sara Corral
;
Carmela Belloch
;
José
;
Javier Ló
;
pez-Dí
;
ez
;
Ana Salvador
;
Mó
;
nica Flores
;
mflores@iata.csic.es
关键词:
Dry
fermented
sausages
;
Boar taint
;
Yeast
;
D. hansenii
;
Entire male
;
Sensory
刊名:Meat Science
出版年:2017
4.
Prediction of the impact of processing critical conditions for Listeria monocytogenes growth in artisanal
dry
-
fermented
sausages
(salami) through a growth/no growth model applicable to time-dependent conditions
作者:
Pierluigi Polese
a
;
pierluigi.polese@uniud.it
;
Manuela Del Torre
b
;
manueladeltorre@yahoo.it
;
Mara Lucia Stecchini
b
;
mara.stecchini@uniud.it
关键词:
Pathogen
;
Growth/no-growth model
;
Time-dependent predictor
;
Inhibitory factor contribution
刊名:Food Control
出版年:2017
5.
The fate and pasteurization-based inactivation of Escherichia coli O157, Salmonella Typhimurium and Listeria monocytogenes in
dry
,
fermented
sausages
作者:
Miroslav Ducic
a
;
Nevena Klisara
b
;
Sinisa Markov
b
;
Bojan Blagojevic
a
;
Ana Vidakovic
b
;
Sava Buncic
a
;
buncic_sava@hotmail.com" class="auth_mail" title="E-mail the corresponding author
关键词:
Fermented
dry
sausages
;
Pasteurization
;
Escherichia coli O157
;
Salmonella Typhimurium
;
Listeria monocytogenes
刊名:Food Control
出版年:2016
6.
Linseed oil gelled emulsion: A successful fat replacer in
dry
fermented
sausages
作者:
Marta Alejandre
;
Candelaria Poyato
;
Diana Ansorena
;
dansorena@unav.es" class="auth_mail" title="E-mail the corresponding author
;
Iciar Astiasará
n
关键词:
Dry
fermented
sausage
;
Gelled emulsion
;
Fat replacer
;
Carrageenan
;
Omega-3 content
刊名:Meat Science
出版年:2016
7.
Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in
dry
fermented
sausages
作者:
A. Berardo
a
;
H. De Maere
b
;
D.A. Stavropoulou
c
;
T. Rysman
d
;
F. Leroy
c
;
S. De Smet
a
;
stefaan.desmet@ugent.be" class="auth_mail" title="E-mail the corresponding author
关键词:
Protein oxidation
;
Lipid oxidation
;
Dry
fermented
sausage
;
Nitrite
;
Ascorbic acid
;
Carbonyls
;
Thiols
;
γ-Glutamic semialdehyde
刊名:Meat Science
出版年:2016
8.
Formation of naturally occurring pigments during the production of nitrite-free
dry
fermented
sausages
作者:
Hannelore De Maere
a
;
b
;
hannelore.demaere@kuleuven.be" class="auth_mail" title="E-mail the corresponding author
;
Ilse Fraeye
a
;
Eveline De Mey
a
;
Lore Dewulf
a
;
Chris Michiels
c
;
Hubert Paelinck
a
;
Sylvie Chollet
b
关键词:
Zinc protoporphyrin IX
;
Protoporphyrin IX
;
Heme
;
Natural colouring
;
pH condition
刊名:Meat Science
出版年:2016
9.
Two efficient nitrite-reducing Lactobacillus strains isolated from traditional
fermented
pork (Nanx Wudl) as competitive starter cultures for Chinese
fermented
dry
sausage
作者:
Xi Chen
a
;
b
;
Jiapeng Li
a
;
b
;
Tong Zhou
a
;
b
;
Jinchun Li
a
;
b
;
Junna Yang
a
;
b
;
Wenhua Chen
a
;
b
;
chenwenhua99@sina.com" class="auth_mail" title="E-mail the corresponding author
;
Youling L. Xiong
c
;
ylxiong@uky.edu" class="auth_mail" title="E-mail the corresponding author
关键词:
Nanx Wudl
;
Chinese
fermented
sausage
;
Lactic acid bacteria
;
Starter culture
;
Nitrite depletion
刊名:Meat Science
出版年:2016
10.
A study on the toxigenesis by Clostridium botulinum in nitrate and nitrite-reduced
dry
fermented
sausages
作者:
Xavier F. Hospital
a
;
Eva Hierro
a
;
hierro@vet.ucm.es" class="auth_mail" title="E-mail the corresponding author
;
Sandra Stringer
b
;
Manuela Ferná
;
ndez
a
关键词:
salchichó
n ;
fuet
;
Clostridium botulinum group I
;
Clostridium botulinum group II
;
Spores
刊名:International Journal of Food Microbiology
出版年:2016
1
2
3
4
5
6
7
8
9
按检索点细分(279)
题名(124)
关键词(64)
文摘(215)
按出版年细分(279)
2027年及以后(16)
2017年(4)
2016年(10)
2015年(6)
2014年(2)
2013年(21)
2012年(20)
2011年(15)
2010年(19)
2009年(12)
2008年(15)
2007年(22)
2006年(11)
2005年(8)
2004年(19)
2003年(12)
2002年(7)
2001年(14)
2000年(8)
2000年及以前(38)
NGLC 2004-2010.National Geological Library of China All Rights Reserved.
Add:29 Xueyuan Rd,Haidian District,Beijing,PRC. Mail Add: 8324 mailbox 100083
For exchange or info please contact us via
email
.