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CNKI会议论文(1)
CNKI学位论文(109)
知网期刊论文(145)
在“
Elsevier电子期刊
”中,
命中:
21
条,耗时:小于0.01 秒
在所有数据库中总计命中:
255
条
1.
TBHQ and
peanut
skin inhibit accumulation of PAHs and oxygenated PAHs in
peanut
s during frying
关键词:
Frying
;
PAHs
;
OPAHs
;
TBHQ
;
Peanut
skins
;
Reduction
刊名:Food Control
出版年:2017
2.
Peanut
skins
-fortified
peanut
butters: Effect of processing on the phenolics content, fibre content and antioxidant activity
作者:
Yuanyuan Ma
;
William L. Kerr
;
Ruthann B. Swanson
;
James L. Hargrove
;
Ronald B. Pegg
关键词:
Peanut
s
;
Polyphenolics
;
Proanthocyanidins (PACs)
;
Antioxidant capacity
;
Dietary fibre
;
NP-HPLC/ESI-MS
刊名:Food Chemistry
出版年:2014
3.
Preparation of A-type proanthocyanidin dimers from
peanut
skins
and persimmon pulp and comparison of the antioxidant activity of A-type and B-type dimers
作者:
Xiao-qian Dong
;
Bo Zou
;
Ying Zhang
;
Zhen-zhen Ge
;
Jing Du
;
Chun-mei Li
关键词:
A-type dimers
;
B-type dimers
;
Preparation
;
Antioxidant activity
刊名:Fitoterapia
出版年:December, 2013
4.
Activity of natural compounds from
peanut
skins
on Fusarium verticillioides growth and fumonisin B
1
production
作者:
Romina P. Pizzolitto
a
;
b
;
rpizzolitto@exa.unrc.edu.ar
;
José
;
S. Dambolena
a
;
Marí
;
a P. Zunino
a
;
Mariana Larrauri
c
;
Nelson R. Grosso
c
;
Valeria Nepote
c
;
Ana M. Dalcero
b
;
Julio A. Zygadlo
a
关键词:
Peanut
skin
;
Antifungal activity
;
Fusarium verticillioides
;
Fumonisin B1
;
By-products
刊名:Industrial Crops and Products
出版年:2013
5.
Separation and characterisation of proanthocyanidins in Virginia type
peanut
skins
by LC¨CMS
n
作者:
Paul J.
;
Sarnoski
a
;
Jodie V.
;
Johnson
b
;
Kyle A.
;
Reed
d
;
James M.
;
Tanko
c
;
Sean F.
;
O&rsquo
;
Keefe
d
;
;
okeefes@vt.edu
关键词:
Electrospray mass spectrometry
;
Liquid chromatography
;
Proanthocyanidin
;
Peanut
skin
刊名:Food Chemistry
出版年:2012
6.
Tannin rich
peanut
skins
lack anthelmintic properties
作者:
C.T. MacKown
a
;
charles.mackown@mac.com
;
M.A. Brown
a
;
E.L. Walker
b
关键词:
Gastrointestinal nematodes
;
Condensed tannins
;
Peanut
skins
;
Fecal eggs
;
Packed cell volume
刊名:Small Ruminant Research
出版年:2011
7.
Roast effects on the hydrophilic and lipophilic antioxidant capacities of
peanut
flours, blanched
peanut
seed and
peanut
skins
作者:
J.P. Davis
;
L.L. Dean
;
K.M. Price
;
T.H. S
;
ers
关键词:
Peanut
;
Peanut
flour
;
Peanut
skin
;
Testae
;
Oxygen radical adsorption capacity
;
ORAC
;
Hydrophilic ORAC
;
Lipophilic ORAC
;
Antioxidant
;
Maillard browning
刊名:Food Chemistry
出版年:2010
8.
Microwave-assisted extraction of phenolic antioxidant compounds from
peanut
skins
作者:
Tameshia S. Ballard
;
Parameswarakumar Mallikarjunan
;
Kequan Zhou
;
Sean O’
;
Keefe
关键词:
Polyphenols
;
Antioxidants
;
Microwave-assisted extraction
;
Peanut
skins
;
ORAC
;
Response surface methodology
;
Resveratrol
刊名:Food Chemistry
出版年:2010
9.
Antioxidant capacity and sensory profiles of
peanut
skin infusions
作者:
Maria Leonora dL. Francisco
a
;
A.V.A. Resurreccion
b
;
aresurr@uga.edu
关键词:
Phenolic compounds
;
Descriptive analysis
;
Peanut
beverage
;
ORAC
;
TEAC
刊名:Lebensmittel-Wissenschaft und -Technologie
出版年:2012
10.
Efficient isolation of major procyanidin A-type dimers from
peanut
skins
and B-type dimers from grape seeds
作者:
Maaike M. Appeldoorn
;
Mark S
;
ers
;
Jean-Paul Vincken
;
Vé
;
ronique Cheynier
;
Christine Le Guernevé
;
Peter C.H. Hollman
;
Harry Gruppen
关键词:
Grape seeds
;
Peanut
skins
;
Isolation
;
Procyanidin dimers
;
Reversed-phase HPLC
刊名:Food Chemistry
出版年:2009
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