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CNKI会议论文(15)
CNKI学位论文(2502)
CNKI期刊论文0611(31)
知网期刊论文(6318)
在“
Elsevier电子期刊
”中,
命中:
534
条,耗时:0.0329856 秒
在所有数据库中总计命中:
8,866
条
1.
Improving
fermented
quality
of cider vinegar via rational nutrient feeding strategy
作者:
Zhengliang Qi
a
;
qzl2012@aliyun.com
;
Die Dong
b
;
Hailin Yang
c
;
Xiaole Xia
c
关键词:
A. pasteurianus CICIM B7003
;
Cider vinegar
;
Fermented
quality
;
Nutritional requirement
;
Nutrient feeding strategy
刊名:Food Chemistry
出版年:2017
2.
The effect of pulsed UV light on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and staphylococcal enterotoxin A on sliced
fermented
salami and its chemical
quality
作者:
Andreja Rajkovic
a
;
b
;
andreja.rajkovic@Ugent.be
;
arajkovic@agrif.bg.ac.rs
;
Igor Tomasevic
c
;
Bruno De Meulenaer
c
;
Frank Devlieghere
c
关键词:
Pulsed light
;
Decontamination
;
Microbial safety
;
Quality
;
Meat processing
;
Pathogens
;
Enterotoxin
;
Protein
;
Lipid
;
Oxidation
刊名:Food Control
出版年:2017
3.
Use of
fermented
quinoa flour for pasta making and evaluation of the technological and nutritional features
作者:
Anna Lorusso
a
;
Michela Verni
a
;
Marco Montemurro
a
;
Rossana Coda
b
;
Marco Gobbetti
a
;
Carlo Giuseppe Rizzello
a
;
carlogiuseppe.rizzello@uniba.it
关键词:
Quinoa
;
Pasta
;
Lactic acid bacteria
刊名:LWT - Food Science and Technology
出版年:2017
4.
Utilization of
fermented
soybeans paste as flavoring lamination for Turkish dry-cured meat
作者:
Abdulatef Ahhmed
a
;
latef.ml@gmail.com
;
Ceyda Ö
;
zcan
a
;
Safa Karaman
a
;
İsmet Ö
;
ztü
;
rk
a
;
Mustafa Ç
;
am
a
;
Peter O. Fayemi
a
;
Gen Kaneko
b
;
Michio Muguruma
c
;
Ryoichi Sakata
d
;
Hasan Yetim
a
关键词:
Dry-cured meat
;
Japanese miso
;
Alternative coating
;
Food flavor
刊名:Meat Science
出版年:2017
5.
Comparative evaluation of microbial diversity and metabolite profiles in doenjang, a
fermented
soybean paste, during the two different industrial manufacturing processes
作者:
Sunmin Lee
a
;
duly123@naver.com
;
Sarah Lee
a
;
cybersarah@hanmail.net
;
Digar Singh
a
;
singhdigar@gmail.com
;
Ji Young Oh
b
;
jyoh71@cj.net
;
Eun Jung Jeon
b
;
ejjeon@cj.net
;
Hyung SeoK Ryu
b
;
rhyungseok@cj.net
;
Dong Wan Lee
c
;
bmwani@korea.ac.kr
;
Beom Seok Kim
c
;
biskim@korea.ac.kr
;
Choong Hwan Lee
a
;
chlee123@konkuk.ac.kr
关键词:
Doenjang
;
Metabolite profiling
;
GC-TOF-MS
;
LC-MS
;
Microbial diversity
刊名:Food Chemistry
出版年:2017
6.
The influence of lactic acid fermentation on functional properties of narrow-leaved lupine protein as functional additive for higher value wheat bread
作者:
Dovile Klupsaite
a
;
Grazina Juodeikiene
a
;
grazina.juodeikiene@ktu.lt" class="auth_mail" title="E-mail the corresponding author
;
Daiva Zadeike
a
;
Elena Bartkiene
b
;
Zita Maknickiene
c
;
Greta Liutkute
a
关键词:
Lupinus angustifolius
;
Pediococcus pentosaceus
;
Protein functionality
;
Bread
quality
;
Facial expression
刊名:LWT - Food Science and Technology
出版年:2017
7.
Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives
作者:
Alessandra Martorana
a
;
Antonio Alfonzo
a
;
Raimondo Gaglio
a
;
Luca Settanni
a
;
Onofrio Corona
a
;
Francesco La Croce
b
;
Paola Vagnoli
c
;
Tiziano Caruso
a
;
Giancarlo Moschetti
a
;
Nicola Francesca
a
;
nicola.francesca@unipa.it" class="auth_mail" title="E-mail the corresponding author
关键词:
Lactic acid bacteria
;
Yeasts
;
Nocellara del Belice table olives
;
Starter culture
;
Lactobacillus pentosus OM13
;
Acclimatization
;
Nutrient adjuvant
;
Lactic acid
刊名:Food Microbiology
出版年:2017
8.
Fermented
minced pepper by high pressure processing, high pressure processing with mild temperature and thermal pasteurization
作者:
Jingyu Li
;
Feng Zhao
;
Haihua Liu
;
Renjie Li
;
Yongtao Wang
;
wangyongtao102@163.com" class="auth_mail" title="E-mail the corresponding author
;
Xiaojun Liao
关键词:
High pressure processing
;
Thermal pasteurization
;
Fermented
minced pepper
;
Microorganism
;
Quality
刊名:Innovative Food Science & Emerging Technologies
出版年:2016
9.
The effects of starter culture types on the technological
quality
, lipid oxidation and biogenic amines in
fermented
sausages
作者:
Hoa Van Ba
a
;
Hyun-Woo Seo
a
;
Jin-Hyoung Kim
a
;
Soo-Hyun Cho
a
;
Yoon-Seok Kim
a
;
Jun-Sang Ham
a
;
Beom-Young Park
a
;
Hyun-Wook Kim
a
;
Tae-Bin Kim
b
;
Pil-Nam Seong
a
;
spn2002@korea.kr" class="auth_mail" title="E-mail the corresponding author
关键词:
Starter culture
;
Technological
quality
;
Lipid oxidation
;
Sensory
;
Biogenic amine
刊名:LWT - Food Science and Technology
出版年:2016
10.
Antioxidant and anti-foodborne bacteria activities of shiitake by-product extract in
fermented
sausages
作者:
Hoa Van Ba
hoavanba@jbnu.ac.kr" class="auth_mail" title="E-mail the corresponding author
;
Hyun-Woo Seo
;
Soo-Hyun Cho
;
Yoon-Seok Kim
;
Jin-Hyoung Kim
;
Jun-Sang Ham
;
Beom Young Park
;
Seong Pil Nam
关键词:
Fermented
sausage
;
Shiitake stipes extract
;
Lipid oxidation
;
Pathogenic bacteria
;
Sensory
quality
刊名:Food Control
出版年:2016
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