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内部出版物
CNKI学位论文(1)
在“
Elsevier电子期刊
”中,
命中:
6
条,耗时:小于0.01 秒
在所有数据库中总计命中:
1
条
1.
Study and characterization of Palestinian monovarietal Nabali virgin olive oils from northern West Bank of Palestine
作者:
Ibrahim M. Abu-Reidah
;
Majed Yasin
;
Stefania Urbani
;
Maurizio Servili
;
Gianfrancesco
Montedoro
关键词:
Virgin olive oil
;
Production zone
;
Nabali cultivar
;
Phenolics
;
Phytosterols
;
Fatty acid composition
刊名:Food Research International
出版年:December, 2013
2.
Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment
作者:
Maurizio Servili
;
Sonia Esposto
;
Gianluca Veneziani
;
Stefania Urbani
;
Agnese Taticchi
;
Ilona Di Maio
;
Roberto Selvaggini
;
Beatrice Sordini
;
GianFrancesco
Montedoro
关键词:
Hydrophilic phenols
;
Antioxidants
;
Olive-vegetation water
;
Membranes treatment
;
Crude phenolic concentrate
刊名:Food Chemistry
出版年:2011
3.
Monitoring of virgin olive oil volatile compounds evolution during olive malaxation by an array of metal oxide sensors
作者:
Esposto Sonia
;
Montedoro
GianFrancesco
;
Selvaggini Roberto
;
Riccò
;
Ibanez
;
Taticchi Agnese
;
Urbani Stefania
;
Servili Maurizio
关键词:
Virgin olive oil
;
Volatile compounds
;
Olive malaxation
;
On-line analysis
;
MOS sensors
刊名:Food Chemistry
出版年:2009
4.
Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil
作者:
Servili
;
Maurizio
;
Selvaggini
;
Roberto
;
Esposto
;
Sonia
;
Taticchi
;
Agnese
;
Montedoro
;
GianFrancesco
;
et. al.
关键词:
Phenols
;
Secoiridoids
;
Virgin olive oil
;
Antioxidants
;
(3
;
4-Dihydroxyphenyl)ethanol
;
Mechanical extraction process
刊名:Journal of Chromatography A
出版年:2004
5.
Relationships between the volatile compounds evaluated by solid phase microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters
作者:
Servili
;
Maurizio
;
Selvaggini
;
Roberto
;
Taticchi
;
Agnese
;
Begliomini
;
Alberto Luigi
;
Montedoro
;
GianFrancesco
关键词:
Volatile compounds
;
Thermal treatment
;
Solid phase microextraction (SPME)
;
Tomato juice
刊名:Food Chemistry
出版年:2000
6.
Olive oil hydroxytyrosol protects human erythrocytes against oxidative damages
作者:
Manna
;
Caterina
;
Galletti
;
Patrizia
;
Cucciolla
;
Valeria
;
Montedoro
;
Gianfrancesco
;
Zappia
;
Vincenzo
关键词:
antioxidants
;
oxidative hemolysis
;
lipid peroxidation
;
erythrocyte
;
hydroxytyrosol
;
olive oil
刊名:Journal of Nutritional Biochemistry
出版年:1999
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