搜索页_+Flavour+compounds

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

在“Elsevier电子期刊”中，命中：992条，耗时：0.0329846 秒

在所有数据库中总计命中：5,009条

1.Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora

作者：Eduardo Dellacassa^a ; Oriol Trenchs^b ; Laura Fariñ ; a^c ; Florencia Debernardis^c ; Gabriel Perez^c ; Eduardo Boido^c ; Francisco Carrau^c ; ^{fcarrau@fq.edu.uy}

关键词：Volatile aroma compounds ; Pineapple wine fermentation ; Yeast ; Non-Saccharomyces

刊名：International Journal of Food Microbiology

出版年：2017

2.Effect of Se treatment on the volatile compounds in broccoli

作者：Jiayu Lv^a ; Jie Wu^a ; ^b ; Jinhua Zuo^a ; Linlin Fan^a ; Junyan Shi^a ; Lipu Gao^a ; Miao Li^b ; ^{miaoli@ustc.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Qing Wang^a ; ^{wangqing@nercv.org" class="auth_mail" title="E-mail the corresponding author}

关键词：Se ; Volatile compounds ; Broccoli ; Electronic nose ; HS-SPME-GC&ndash ; MS

刊名：Food Chemistry

出版年：2017

3.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

4.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

5.Effects of high-intensity ultrasound on Maillard reaction in a model system of d-xylose and l-lysine

作者：Hang Yu^a ; Yi-Xin Seow^a ; Peter K.C. Ong^a ; Weibiao Zhou^a ; ^b ; ^{chmzwb@nus.edu.sg" class="auth_mail" title="E-mail the corresponding author}

关键词：Maillard reaction ; High-intensity ultrasound ; Continuous ultrasonic tank reactor ; Kinetic model ; Flavour compounds

刊名：Ultrasonics Sonochemistry

出版年：2017

6.Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria

作者：Taliana Kê ; nia Alves Bezerra^a ; ^{taliana.kenia@hotmail.com} ; Narciza Maria de Oliveira Arcanjo^a ; Ana Rita Ribeiro de Araú ; jo^a ; Angela Lima Menê ; ses de Queiroz^a ; Maria Elieidy Gomes de Oliveira^a ; Ana Maria Pereira Gomes^b ; Marta Suely Madruga^a

关键词：Aroma ; Cheese ; Dairy products ; GC/MS ; Probiotics

刊名：LWT - Food Science and Technology

出版年：2017

7.Advances in the genomics and metabolomics of dairy lactobacilli: A review

作者：Ewelina Stefanovic^a ; ^b ; Gerald Fitzgerald^b ; Olivia McAuliffe^a ; ^{olivia.mcauliffe@teagasc.ie" class="auth_mail" title="E-mail the corresponding author}

关键词：Lactobacillus ; Dairy ; Genomic ; Metabolic engineering

刊名：Food Microbiology

出版年：2017

8.Inclusion complexation of flavour compounds by dispersed high-amylose maize starch (HAMS) in an aqueous model system

作者：Lihe Yeo ; Donald B. Thompson ; Devin G. Peterson ; ^{dgp@umn.edu" class="auth_mail" title="E-mail the corresponding author}

关键词：Flavour retention ; High-amylose maize starch ; X-ray diffraction ; Inclusion complex ; Flavour fade

刊名：Food Chemistry

出版年：2016

9.Toxicological evaluation and metabolism of two N-alkyl benzamide umami flavour compounds: N-(heptan-4-yl)benzo[d][1,3]dioxole-5-carboxamide and (R)-N-(1-methoxy-4-methylpentan-2-yl)-3,4-dimethylbenzamide

作者：Donald S. Karanewsky ; ^{don.karanewsky@senomyx.com} ; Amy J. Arthur ; Hanghui Liu ; Bert Chi ; Lily Ida

关键词：amu ; atomic mass units ; AUC ; area under the curve ; CL ; plasma clearance ; Cmax ; peak plasma concentration ; COMT ; catechol-O-methyltransferase ; FDA ; Food and Drug Administration ; FEMA ; Flavour and Extract Manufacturers Association of the United States ; FL-no ; FLAVIS number ; GLP ; good laboratory practices ; GMP ; good manufacturing practices ; HPBL ; human peripheral blood lymphocytes ; LC/MS ; liquid chromatography with mass spectrometry ; MC ; methylcellulose ; MRM ; multiple-reaction monitoring ; MSG ; mono

刊名：Toxicology Reports

出版年：2016

10.Toxicological evaluation of two novel bitter modifying flavour compounds: 3-(1-((3,5-dimethylisoxazol-4-yl)methyl)-1H-pyrazol-4-yl)-1-(3-hydroxybenzyl)imidazolidine-2,4-dione and 3-(1-((3,5-dimethylisoxazol-4-yl)methyl)-1H-pyrazol-4-yl)-1-(3-hydroxybenzyl)-5,5-dimethylimidazolidine-2,4-dione

作者：Donald S. Karanewsky ; Amy J. Arthur ; ^{amy.arthur@senomyx.com} ; Hanghui Liu ; Bert Chi ; Lily Ida ; Stacy Markison

关键词：AUC ; area under the curve ; CL ; plasma clearance ; Cmax ; peak plasma concentration ; CYP ; cytochrome P450 ; FDA ; Food and Drug Administration ; FEMA ; Flavour and Extract Manufacturers Association of the United States ; GLP ; Good Laboratory Practices ; GMP ; good manufacturing practices ; GPCR ; G protein-coupled receptors ; HPBL ; human peripheral blood lymphocytes ; JECFA ; Joint FAO/WHO Expert Committee on Food Additives ; LC/MS ; liquid chromatography with mass spectrometry ; MC ; methylcellulose ; mnPCE ; micro

刊名：Toxicology Reports

出版年：2016

按检索点细分(992)

题名(105)

关键词(85)

文摘(805)

按出版年细分(992)

2027年及以后(32)

2017年(7)

2016年(36)

2015年(1)

2014年(7)

2013年(54)

2012年(61)

2011年(66)

2010年(62)

2009年(63)

2008年(69)

2007年(70)

2006年(49)

2005年(48)

2004年(71)

2003年(42)

2002年(30)

2001年(43)

2000年(34)

2000年及以前(147)