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馆藏期刊(2)
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CNKI期刊论文0611(3)
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CNKI学位论文(673)
知网期刊论文(820)
在“
Elsevier电子期刊
”中,
命中:
433
条,耗时:小于0.01 秒
在所有数据库中总计命中:
1,500
条
1.
Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk
ice
cream
作者:
C.F. Balthazar
a
;
H.L A. Silva
a
;
A.H. Vieira
a
;
b
;
R.P.C. Neto
c
;
L.P. Cappato
d
;
P.T. Coimbra
e
;
J. Moraes
e
;
M.M. Andrade
e
;
V.M.A. Calado
f
;
D. Granato
g
;
M.Q. Freitas
a
;
M.I.B. Tavares
c
;
R.S.L. Ra
ice
s
e
;
M.C. Silva
e
;
A.G. Cruz
e
;
food@globo.com
关键词:
Prebiotic dietary oligosaccharides
;
Sheep milk
ice
cream
;
Thermal analysis
;
time domain nuclear magnetic resonance
刊名:Food Research International
出版年:2017
2.
Honey, trehalose and erythritol as sucrose-alternative sweeteners for artisanal
ice
cream
. A pilot study
作者:
Maria Eletta Moriano
;
Cristina Alamprese
;
cristina.alamprese@unimi.it" class="auth_mail" title="E-mail the corresponding author
关键词:
Artisanal
ice
cream
;
Sweetener
;
Honey
;
Trehalose
;
Erythritol
刊名:LWT - Food Science and Technology
出版年:2017
3.
The effect of genotypical and phenotypical variation in taste sensitivity on liking of
ice
cream
and dietary fat intake
作者:
Yuchi Shen
a
;
Orla B. Kennedy
b
;
Lisa Methven
a
;
l.methven@reading.ac.uk" class="auth_mail" title="E-mail the corresponding author
关键词:
CD36
;
CA6
;
PROP taster status
;
Ice
cream
;
Fat intake
刊名:Food Quality and Preference
出版年:2017
4.
Comparative evaluation of direct plating and most probable number for enumeration of low levels of Listeria monocytogenes in naturally contaminated
ice
cream
products
作者:
Yi Chen
a
;
1
;
yi.chen@fda.hhs.gov
;
Ré
;
gis Pouillot
b
;
1
;
Laurel S. Burall
c
;
Errol A. Strain
b
;
Jane M. Van Doren
b
;
Antonio J. De Jesus
a
;
Anna Laasri
a
;
Hua Wang
a
;
Laila Ali
a
;
Aparna Tatavarthy
a
;
Guodong Zhang
a
;
Lijun Hu
a
;
James Day
a
;
Ishani Sheth
a
;
Jihun Kang
c
;
Surasri Sahu
c
;
Devayani Srinivasan
c
;
Eric W. Brown
a
;
Mickey Parish
d
;
Donald L. Zink
d
;
Atin R. Datta
c
;
Thomas S. Hammack
a
;
Dumitru Macarisin
a
关键词:
Ice
cream
;
Direct plating
;
Most probable number
刊名:International Journal of Food Microbiology
出版年:2017
5.
Probiotic butiá (Butia odorata)
ice
cream
: Development, characterization, stability of bioactive compounds, and viability of Bifidobacterium lactis during storage
作者:
Claudio Eduardo dos Santos Cruxen
;
Jessica Fernanda Hoffmann
;
Giovana Paula Zandoná
;
Â
;
ngela Maria Fiorentini
;
Cesar Valmor Rombaldi
;
Fabio Clasen Chaves
;
fabio.chaves@ufpel.edu.br" class="auth_mail" title="E-mail the corresponding author
关键词:
Processing
;
Native fruit
;
Probiotic
;
Functional food
;
Bifidobacterium lactis
刊名:LWT - Food Science and Technology
出版年:2017
6.
Natural antioxidant
ice
cream
acutely reduces oxidative stress and improves vascular function and physical performance in healthy individuals
作者:
Valerio Sanguigni
;
M.D.
a
;
sanguigni.valerio@gmail.com
;
Melania Manco
;
M.D.
b
;
Roberto Sorge
;
Ph.D.
a
;
Lucio Gnessi
;
M.D.
c
;
Davide Francomano
;
M.D.
c
关键词:
Oxygen free radicals
;
Endothelial function
;
Nitric oxide
;
Double product
;
Ageing
;
Cardiovascular prevention
刊名:Nutrition
出版年:2017
7.
Listeria monocytogenes Contamination of
Ice
Cream
: a Rare Event That Occurred Tw
ice
in the Last Two Years
作者:
Al
ice
S. Weissfeld
;
Ph.D.
;
D(ABMM)
;
F(AAM)
;
al
ice
@microbiologyspecialists.com
;
Nehemiah Landes
;
MS
;
M(ASCP)
;
Hannah Livesay
;
BS
;
M(ACSP)
;
Ernest Trevino
;
MT(ASCP)
刊名:Clinical Microbiology Newsletter
出版年:2017
8.
Coupled population balance and heat transfer model for the description of
ice
recrystallization during long-term storage of
ice
cream
作者:
Samuel Mercier
a
;
b
;
Fatou Toutie Ndoye
a
;
fatou-toutie.ndoye@irstea.fr" class="auth_mail" title="E-mail the corresponding author
;
Graciela Alvarez
a
关键词:
Ice
cream
;
Ice
crystals
;
Recrystallization
;
Population balance
;
Energy balance
;
Storage
刊名:Journal of Food Engineering
出版年:2016
9.
Effects of the replacement of cow milk with vegetable milk on probiotics and nutritional profile of fermented
ice
cream
作者:
Fatemeh Aboulfazli
a
;
Amal Bakr Shori
b
;
shori_7506@hotmail.com" class="auth_mail" title="E-mail the corresponding author
;
Ahmad Salihin Baba
a
关键词:
Ice
cream
;
Soy milk
;
Coconut milk
;
Probiotic bacteria
;
Amino acids
;
Sugar content
刊名:LWT - Food Science and Technology
出版年:2016
10.
Development of an analytical method for estimation of neotame in cake and
ice
cream
作者:
Anuradha Kumari
a
;
anu.ndri@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
Sumit Arora
a
;
sumitak123@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
A.K. Singh
b
;
aksndri@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
Sonika Choudhary
a
;
sonikachoudhary15@gmail.com" class="auth_mail" title="E-mail the corresponding author
关键词:
Neotame
;
HPLC
;
Solid phase extraction
;
Stability
;
Cake
;
Ice
cream
刊名:LWT - Food Science and Technology
出版年:2016
1
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3
4
5
6
7
8
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