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在“
Elsevier电子期刊
”中,
命中:
15,540
条,耗时:0.0160226 秒
在所有数据库中总计命中:
71,051
条
1.
Effects of va
r
ious
blanc
hing methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ult
r
ast
r
uctu
r
e and d
r
ying kinetics of
r
ed bell peppe
r
(Capsicum annuum L.)
作者:
Jun Wang
a
;
Xu-Hai Yang
b
;
A.S. Mujumda
r
c
;
Dong Wang
d
;
Jin-Hong Zhao
e
;
Xiao-Ming Fang
f
;
Qian Zhang
b
;
Zhangqian_shihezi@163.com
;
Long Xie
a
;
Zhen-Jiang Gao
a
;
Hong-Wei Xiao
a
;
xhwcaugxy@163.com
;
关键词:
R
ed bell peppe
r
;
The
r
mal
blanc
hing
;
Ult
r
ast
r
uctu
r
e
;
Enzyme activity
;
Antioxidant capacity
刊名:LWT - Food Science and Technology
出版年:2017
2.
Cha
r
acte
r
ization of pa
r
ticles in soymilks p
r
epa
r
ed by
blanc
hing soybeans and t
r
aditional method: A compa
r
ative study focusing on lipid-p
r
otein inte
r
action
作者:
Xingyun Peng
1
;
Yahui Wang
1
;
Jiyun Xing
;
R
uican Wang
;
Xiaodi Shi
;
Shuntang Guo
;
shuntang@cau.edu.cn" class="auth_mail" title="E-mail the co
rr
esponding autho
r
关键词:
Soymilk
;
Blanc
hing
;
Soy p
r
otein
;
P
r
otein-lipid inte
r
action
刊名:Food Hyd
r
ocolloids
出版年:2017
3.
Effect of
blanc
hing followed by
r
ef
r
ige
r
ated sto
r
age o
r
indust
r
ial mic
r
owave d
r
ying on the mic
r
obial load of yellow mealwo
r
m la
r
vae (Teneb
r
io molito
r
)
作者:
D. Vandeweye
r
a
;
b
;
1
;
S. Lenae
r
ts
a
;
b
;
1
;
A. Callens
c
;
L. Van Campenhout
a
;
b
;
leen.vancampenhout@kuleuven.be" class="auth_mail" title="E-mail the co
rr
esponding autho
r
关键词:
Mealwo
r
m la
r
vae
;
Blanc
hing
;
Chilling
;
Mic
r
owave d
r
ying
;
Mic
r
obial counts
刊名:Food Cont
r
ol
出版年:2017
4.
Impact of
blanc
hing, f
r
eezing and f
r
ozen sto
r
age on the ca
r
otenoid p
r
ofile of ca
rr
ot slices (Daucus ca
r
ota L. cv. Nut
r
i Red)
作者:
Diana Behsnilian
;
diana.behsnilian@m
r
i.bund.de
;
Esthe
r
Maye
r
-Miebach
关键词:
Lycopene
;
β-ca
r
otene
;
Blanc
hing
;
F
r
ozen sto
r
age
;
Nut
r
i Red ca
rr
ot
刊名:Food Cont
r
ol
出版年:2017
5.
Hyd
r
ological and depositional p
r
ocesses associated with
r
ecent glacie
r
r
ecession in Yanama
r
ey catchment, Co
r
dille
r
a
Blanc
a (Pe
r
u)
作者:
J.I. Ló
;
pez-Mo
r
eno
a
;
nlopez@ipe.csic.es
;
B. Vale
r
o-Ga
r
cé
;
s
a
;
B. Ma
r
k
b
;
T Condom
c
;
J.
R
evuelto
a
;
C. Azo
r
í
;
n-Molina
a
;
J. Bazo
d
;
M. F
r
ugone
a
;
S.M. Vicente-Se
rr
ano
a
;
J. Alejo-Cochachin
e
关键词:
Glacie
r
r
ecession
;
Climate change
;
Glacie
r
hyd
r
ology
;
P
r
oglacial lakes
;
Heavy metals
;
Co
r
dille
r
a
Blanc
a
;
Pe
r
u
刊名:Science of The Total Envi
r
onment
出版年:2017
6.
Changes in phenolic content of comme
r
cial potato va
r
ieties th
r
ough indust
r
ial p
r
ocessing and f
r
esh p
r
epa
r
ation
作者:
Ambe
r
Fu
rr
e
r
a
;
Dennis P. Cladis
a
;
Anne Ku
r
ilich
c
;
R
amesh Manoha
r
an
c
;
Ma
r
io G. Fe
rr
uzzi
a
;
b
;
mfe
rr
uz@ncsu.edu" class="auth_mail" title="E-mail the co
rr
esponding autho
r
关键词:
BF
;
flesh
blanc
hed and f
r
ozen cubes
;
BFM
;
flesh
blanc
hed
;
f
r
ozen
;
and mic
r
owaved cubes
;
BFF
;
flesh
blanc
hed
;
pa
r
-f
r
ied
;
and f
r
ozen f
r
ies
;
BFFF
;
flesh
blanc
hed
;
pa
r
-f
r
ied
;
f
r
ozen and finished f
r
ied f
r
ies
;
BFFO
;
flesh
blanc
hed
;
pa
r
-f
r
ied
;
f
r
ozen
;
and baked f
r
ies
;
CCF
;
Comme
r
cial classic cut f
r
ies
;
CFF
;
Comme
r
cial f
r
esh-style f
r
ies
;
CHB
;
Comme
r
cial hash b
r
owns
;
CQA
;
chlo
r
ogenic acids
;
5-CQA
;
5-O-caffeoylquinic (chlo
r
ogenic acid)
;
4-CQA
;
4-O-caffeoylquinic (c
r
yptochlo
r
ogenic acid)
;
3-CQA
;
3-O-caffeo
刊名:Food Chemist
r
y
出版年:2017
7.
Validated method fo
r
quality assessment of henna (Lawsonia ine
r
mis L.) leaves afte
r
postha
r
vest
blanc
hing and its cosmetic application
作者:
Jyotshna
a
;
Pooja Gau
r
a
;
Dhananjay Kuma
r
Singh
b
;
Suaib Luqman
b
;
Ka
r
una Shanke
r
a
;
kspklko@yahoo.com
;
kspklko@gmail.com
关键词:
LI
;
Lawsonia ine
r
mis
;
R
P-HPLC
;
r
eve
r
se phase liquid ch
r
omatog
r
aphy
;
UAE
;
ult
r
asonic assisted ext
r
action
;
PHT
;
postha
r
vest t
r
eatments
;
PPD
;
p-phenylenediamine
刊名:Indust
r
ial C
r
ops and P
r
oducts
出版年:2017
8.
Cooking impact in colo
r
, pigments and volatile composition of g
r
apevine leaves (Vitis vinife
r
a L. va
r
. Malvasia Fina and Tou
r
iga F
r
anca)
作者:
Ad
r
iano Lima
a
;
b
;
José
;
Albe
r
to Pe
r
ei
r
a
c
;
Ilton Ba
r
aldi
b
;
R
ica
r
do Malhei
r
o
c
;
r
malhei
r
o@ipb.pt
关键词:
G
r
apevine leaves
;
Blanc
hing
;
Boiling
;
Composition
;
Volatile p
r
ofile
刊名:Food Chemist
r
y
出版年:2017
9.
Effect of high-humidity hot ai
r
impingement
blanc
hing (HHAIB) on d
r
ying and quality of
r
ed peppe
r
(Capsicum annuum L.)
作者:
Jun Wang
a
;
Xiao-Ming Fang
b
;
A.S. Mujumda
r
c
;
Jing-Ya Qian
a
;
Qian Zhang
d
;
1554608278@qq.com" class="auth_mail" title="E-mail the co
rr
esponding autho
r
;
Xu-Hai Yang
d
;
Yan-Hong Liu
a
;
Zhen-Jiang Gao
a
;
Hong-Wei Xiao
a
;
xhwcaugxy@163.com" class="auth_mail" title="E-mail the co
rr
esponding autho
r
关键词:
Capso
r
ubin (PubChem CID
;
5281229)
;
Capsanthin (PubChem CID
;
5281228)
;
β-c
r
yptoxanthin (PubChem CID
;
5281235)
;
Zeaxanthin (PubChem CID
;
5280899)
;
Pap
r
ika (PubChem CID
;
11980947)
;
Capsaicin (PubChem CID
;
1548943)
;
Pe
r
oxidase (PubChem CID
;
86062799)
;
Asco
r
bic acid (PubChem CID
;
54670067)
;
Melanin (PubChem CID
;
6325610)
;
5-hyd
r
oxymethyl fu
r
fu
r
al (PubChem CID
;
237332)
刊名:Food Chemist
r
y
出版年:2017
10.
Impact of
blanc
hing, sweating and d
r
ying ope
r
ations on pungency, a
r
oma and colo
r
of Pipe
r
bo
r
bonense
作者:
M. Weil
a
;
mathieu.weil@ci
r
ad.f
r
" class="auth_mail" title="E-mail the co
rr
esponding autho
r
;
A. Shum Cheong Sing
b
;
alain.Shum@univ-
r
eunion.f
r
" class="auth_mail" title="E-mail the co
rr
esponding autho
r
;
J.M. Mé
;
ot
c
;
jean-michel.meot@ci
r
ad.f
r
" class="auth_mail" title="E-mail the co
rr
esponding autho
r
;
R
. Boulange
r
c
;
r
enaud.boulange
r
@ci
r
ad.f
r
" class="auth_mail" title="E-mail the co
rr
esponding autho
r
;
P. Bohuon
d
;
philippe.bohuon@supag
r
o.f
r
" class="auth_mail" title="E-mail the co
rr
esponding autho
r
关键词:
P
r
ocessing
;
Peppe
r
;
Pipe
r
ine
;
Essential oil
;
Colo
r
刊名:Food Chemist
r
y
出版年:2017
1
2
3
4
5
6
7
8
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