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内部出版物
在“
Elsevier电子期刊
”中,
命中:
4,863
条,耗时:小于0.01 秒
1.
Metagenomics reveals
flavour
metabolic network of cereal vinegar microbiota
作者:
Lin-Huan Wu
a
;
b
;
1
;
Zhen-Ming Lu
a
;
1
;
Xiao-Juan Zhang
a
;
Zong-Min Wang
a
;
Yong-Jian Yu
d
;
Jin-Song Shi
a
;
c
;
Zheng-Hong Xu
a
;
c
;
zhenghxu@jiangnan.edu.cn
关键词:
Cereal vinegar
;
Flavour
;
Metabolic pathway
;
Metagenomics
;
Microbiota
刊名:Food Microbiology
出版年:2017
2.
Linking wine lactic acid bacteria diversity with wine aroma and
flavour
作者:
Maria Stella Cappello
a
;
maristella.cappello@ispa.cnr.it
;
Giacomo Zapparoli
b
;
giacomo.zapparoli@univr.it
;
Antonio Logrieco
c
;
Eveline J Bartowsky
d
;
1
关键词:
Wine
;
Lactic acid bacteria
;
Aroma
;
Flavour
;
Biodiversity
刊名:International Journal of Food Microbiology
出版年:2017
3.
Identification of pork
flavour
precursors from enzyme-treated lard using Maillard model system assessed by GC-MS and partial least squares regression
作者:
Shiqing Song
a
;
sshqingg@163.com
;
Qi Tang
a
;
b
;
Li Fan
a
;
Xiaodong Xu
a
;
Ze Song
a
;
Khizar Hayat
c
;
Tao Feng
a
;
Yifei Wang
a
关键词:
Oleic acid (PubChem CID
;
445639)
;
Elaidic acid (PubChem CID
;
637517)
;
Heptadecenoic acid (PubChem CID
;
5312435)
;
Linoleic (PubChem CID
;
5280450)
;
Stearic (PubChem CID
;
5281)
;
Palmitoleic (PubChem CID
;
445638)
刊名:Meat Science
出版年:2017
4.
Potential of different mechanical and thermal treatments to control off-
flavour
generation in broccoli puree
作者:
Maria Koutidou
a
;
b
;
Tara Grauwet
b
;
Ann Van Loey
b
;
Parag Acharya
a
;
parag.acharya@unilever.com" class="auth_mail" title="E-mail the corresponding author
关键词:
Dimethyl disulfide (PubChem CID
;
12232)
;
Dimethyl trisulfide (PubChem CID
;
19310)
;
6-Methylhept-5-en-2-one (PubChem CID
;
9862)
;
(Z)-3-Hexen-1-ol (PubChem CID
;
5281167)
;
Hexanal (PubChem CID
;
6184)
;
Nonanal (PubChem CID
;
31289)
;
1-Pentanol (PubChem CID
;
6276)
;
(E)-2-Hexenal (PubChem CID
;
5281168)
;
(E)-2-Heptenal (PubChem CID
;
5283316)
;
Octanal (PubChem CID
;
454)
刊名:Food Chemistry
出版年:2017
5.
The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its
flavour
development
作者:
Qian Chen
a
;
b
;
Baohua Kong
a
;
kongbh63@hotmail.com
;
Qi Han
a
;
Xiufang Xia
a
;
Li Xu
b
关键词:
Dry sausage
;
Bacterial fermentation
;
Lipid hydrolysis
;
Lipid oxidation
;
Volatile compounds
刊名:LWT - Food Science and Technology
出版年:2017
6.
Rare decays as tests of the Standard Model
作者:
Thomas Blake
a
;
Gaia Lanfranchi
b
;
David M. Straub
c
;
david.straub@tum.de
关键词:
Flavour
physics
;
B physics
;
Rare decays
;
Standard Model
;
New physics
刊名:Progress in Particle and Nuclear Physics
出版年:2017
7.
Cross-modal taste and aroma interactions: Cheese
flavour
perception and changes in
flavour
character in multicomponent mixtures
作者:
Jun Niimi
a
;
jun.niimi@adelaide.edu.au" class="auth_mail" title="E-mail the corresponding author
;
Amy R. Overington
b
;
Patrick Silcock
a
;
Phil J. Bremer
a
;
Conor M. Delahunty
c
;
1
关键词:
Cross-modal
;
Interactions
;
Aroma-taste
;
Cheese
flavour
intensity
;
Cheese
flavour
character
刊名:Food Quality and Preference
出版年:2016
8.
Improvement in shelf life of minimally processed cilantro leaves through integration of kinetin pretreatment and packaging interventions: Studies on microbial population dynamics, biochemical characteristics and
flavour
retention
作者:
K. Ranjitha
a
;
ranjiha@iihr.res.in
;
K.S. Shivashankara
b
;
D.V. Sudhakar Rao
a
;
Harinder Singh Oberoi
a
;
T.K. Roy
b
;
H. Bharathamma
a
关键词:
Cilantro leaves
;
Minimal processing
;
Kinetin
;
Headspace volatiles
;
Modified atmosphere packaging
;
Shelf life
刊名:Food Chemistry
出版年:2017
9.
Vegetables and other core food groups: A comparison of key
flavour
and texture properties
作者:
Astrid A.M. Poelman
a
;
b
;
astrid.poelman@csiro.au
;
Conor M. Delahunty
a
;
Cees de Graaf
b
关键词:
Sensory properties of diets
;
Children
;
Vegetables
;
Taste
;
Texture
刊名:Food Quality and Preference
出版年:2017
10.
Influence of PDO Ragusano cheese biofilm microbiota on
flavour
compounds formation
作者:
Stefania Carpino
a
;
Cinzia L. Randazzo
b
;
cranda@unict.it" class="auth_mail" title="E-mail the corresponding author
;
Alessandra Pino
b
;
Nunziatina Russo
a
;
Teresa Rapisarda
a
;
Gianni Belvedere
a
;
Cinzia Caggia
b
关键词:
Traditional cheese
;
Tina biofilm
;
LAB
;
SmartNose
;
GC/MS
;
PCR/DGGE
刊名:Food Microbiology
出版年:2017
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