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内部出版物
院士团队服务(3)
在“
Elsevier电子期刊
”中,
命中:
37,206
条,耗时:小于0.01 秒
在所有数据库中总计命中:
3
条
1.
Cooling treatment of
olive
paste during the oil processing: Impact on the yield and extra virgin
olive
oil quality
作者:
G. Veneziani
;
gianluca.veneziani@unipg.it
;
S. Esposto
sonia.esposto@unipg.it
;
A. Taticchi
agnese.taticchi@unipg.it
;
S. Urbani
stefania.urbani@unipg.it
;
R. Selvaggini
roberto.selvaggini@unipg.it
;
I. Di Maio
ilona.dimaio@unipg.it
;
B. Sordini
beatrice.sordini@unipg.it
;
M. Servili
maurizio.servili@unipg.it
关键词:
Technological innovation
;
Cooling treatment
;
Heat exchanger
;
Olive
oil quality
;
Polyphenols
;
Volatile compounds
刊名:Food Chemistry
出版年:2017
2.
Evaluation of hydrocarbon contaminants in
olive
s and virgin
olive
oils from Tunisia
作者:
Ines Gharbi
a
;
Sabrina Moret
b
;
sabrina.moret@uniud.it
;
Olfa Chaari
a
;
Manel Issaoui
a
;
Lanfranco S. Conte
b
;
Paolo Lucci
b
;
Mohamed Hammami
a
关键词:
Olive
oil contamination
;
Polycyclic aromatic hydrocarbons (PAHs)
;
Mineral oil hydrocarbons (MOH)
;
Polyolefin oligomeric hydrocarbons (POSH)
;
HPLC
;
On-line LC-GC
刊名:Food Control
出版年:2017
3.
New isobaric lignans from Refined
Olive
Oils as quality markers for Virgin Olive Oils
作者:
Lorenzo Cecchi
a
;
b
;
Marzia Innocenti
a
;
b
;
Fabrizio Melani
a
;
b
;
Marzia Migliorini
c
;
Lanfranco Conte
d
;
Nadia Mulinacci
a
;
b
;
nadia.mulinacci@unifi.it" class="auth_mail" title="E-mail the corresponding author
关键词:
EVOO
;
Extra Virgin
Olive
Oil
;
VOO
;
Virgin
Olive
Oil
;
as sub category of virgin
olive
oil
;
OVOO
;
Ordinary Virgin
Olive
Oil
;
LVOO
;
Lampante Virgin
Olive
Oil
;
OO
;
Olive
Oil
;
ROO
;
Refined
Olive
Oil
;
cv
;
cultivar
;
EI
;
Extract ion
;
IOC
;
International
Olive
oil Council
;
EFSA
;
European Food Safety Authority
刊名:Food Chemistry
出版年:2017
4.
Effect of osmotic dehydration of
olive
s as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black
olive
s
作者:
Stamatoula Bonatsou
a
;
Vasilis Iliopoulos
a
;
Athanasios Mallouchos
b
;
Eleni Gogou
c
;
Vasiliki Oikonomopoulou
d
;
Magdalini Krokida
d
;
Petros Taoukis
c
;
Efstathios Z. Panagou
a
;
stathispanagou@aua.gr
关键词:
Black
olive
s
;
Fermentation
;
Monosodium glutamate
;
Osmotic dehydration
刊名:Food Microbiology
出版年:2017
5.
Taggiasca extra virgin
olive
oil colonization by yeasts during the extraction process
作者:
G. Ciafardini
;
G. Cioccia
;
B.A. Zullo
;
biagi.zullo@unimol.it
关键词:
Extra-virgin
olive
oil
;
Olive
oil microbiology
;
Yeast
刊名:Food Microbiology
出版年:2017
6.
Soft-deodorization of virgin
olive
oil: Study of the changes of quality and chemical composition
作者:
Ramó
;
n Aparicio-Ruiz
;
aparicioruiz@cica.es" class="auth_mail" title="E-mail the corresponding author
;
Inmaculada Romero
;
Diego L. Garcí
;
a-Gonzá
;
lez
;
Celia
Olive
r-Pozo
;
Ramó
;
n Aparicio
关键词:
Virgin
olive
oil
;
Deodorization
;
Volatiles
;
Phenols
;
Pyropheophytins
;
Fatty acid ethyl esters
;
Adulteration
刊名:Food Chemistry
出版年:2017
7.
Alternative to traditional
olive
pomace oil extraction systems: Microwave-assisted solvent extraction of oil from wet
olive
pomace
作者:
Derya Koç
;
ak Yanık
dkocak@gantep.edu.tr
关键词:
Microwave-assisted extraction
;
Olive
pomace oil
;
Response surface methodology
刊名:LWT - Food Science and Technology
出版年:2017
8.
Protective effect of
olive
and juniper leaves extracts on nephrotoxicity induced by thioacetamide in male mice
作者:
Atef M. Al-Attar
;
atef_a_2000@yahoo.com
;
Ali A. Alrobai
;
Daklallah A. Almalki
关键词:
Nephrotoxicity
;
Thioacetamide
;
Olive
leaves
;
Juniper leaves
;
Mice
刊名:Saudi Journal of Biological Sciences
出版年:2017
9.
Evaluation of an
olive
leaf extract as a natural source of antiglycative compounds
作者:
Marta Navarro
;
Francisco J. Morales
;
fjmorales@ictan.csic.es
关键词:
AGEs
;
advanced alycation and-products
;
OLE
;
olive
leaf extract
;
OLE-F1 and OLE-F2
;
fractions 1 and 2 of
olive
leaf extract
;
HT
;
hydroxytyrosol
;
DOPAC
;
3
;
4-dihydroxyphenylacetic acid
;
AG
;
aminoguanidine
;
MGO
;
methylglyoxal
;
GO
;
glyoxal
;
3-DG
;
3-deoxyglucosone
;
3-DGal
;
3-deoxygalactosone
;
CML
;
carboxymethyllysine
;
CEL
;
carboxyethyllysine
;
ArgP
;
argpyrimidine
刊名:Food Research International
出版年:2017
10.
The physicochemical properties, total phenolic, antioxidant activities, and phenolic profile of fermented
olive
cake
作者:
Mohammad N. Alhamad
a
;
Taha M. Rababah
a
;
trababah@just.edu.jo
;
rebabah@gmail.com
;
Muhammad Al-u'datt
a
;
Khalil Ereifej
a
;
Ranya Esoh
a
;
Hao Feng
b
;
Wade Yang
c
关键词:
Olive
cake
;
Phenolics
;
Antioxidant
;
Fermentation
;
Feed
刊名:Arabian Journal of Chemistry
出版年:2017
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