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内部出版物
CNKI学位论文(49)
知网期刊论文(30)
在“
Elsevier电子期刊
”中,
命中:
32
条,耗时:0.019991 秒
在所有数据库中总计命中:
79
条
1.
Impact of microfluidization or ultrasound processing on the antimicrobial activity against Escherichia coli of lemongrass oil-loaded nanoemulsions
作者:
Laura Salvia-Trujillo
;
M. Alej
;
ra Rojas-Gra眉
;
Robert
Soliva
-
Fortuny
;
Olga Mart铆n-Belloso
关键词:
Antimicrobial activity
;
Nanoemulsion
;
Sodium alginate
;
Essential oils
;
Ultrasounds
;
Microfluidization
刊名:Food Control
出版年:March, 2014
2.
Differences in free amino acid profile of non-thermally treated tomato and strawberry juices
作者:
Isabel Odriozola-Serrano
;
Teresa Garde-Cerd谩n
;
Robert
Soliva
-
Fortuny
;
Olga Mart铆n-Belloso
关键词:
Food analysis
;
Food composition
;
Food processing
;
Nutrient retention
;
Nutrient stability
;
Food safety
;
High intensity pulsed electric fields
;
Thermal treatment
;
Tomato juice
;
Strawberry juice
;
Free amino acids
;
HPLC-PDA
刊名:Journal of Food Composition and Analysis
出版年:November, 2013
3.
Effect of processing parameters on physicochemical characteristics of microfluidized lemongrass essential oil-alginate nanoemulsions
作者:
Laura Salvia-Trujillo
;
M. Alej
;
ra Rojas-Gra¨¹
;
Robert
Soliva
-
Fortuny
;
Olga Mart¨ªn-Belloso
关键词:
Nanoemulsion
;
Microfluidization
;
Sodium alginate
;
Essential oils
;
Droplet size
;
Colour
;
Viscosity
刊名:Food Hydrocolloids
出版年:2013
4.
Pulsed electric fields processing effects on quality and health-related constituents of plant-based foods
作者:
Isabel Odriozola-Serrano
;
Ingrid Aguiló
;
-Aguayo
;
Robert
Soliva
-
Fortuny
;
Olga Martí
;
n-Belloso
;
omartin@tecal.udl.cat
刊名:Trends in Food Science and Technology
出版年:2013
5.
Stability of health-related compounds in plant foods through the application of non thermal processes
作者:
Gemma Oms-Oliu
;
Isabel Odriozola-Serrano
;
Robert
Soliva
-
Fortuny
;
Pedro Elez-Martí
;
nez
;
Olga Martí
;
n-Belloso
;
omartin@tecal.udl.cat
刊名:Trends in Food Science and Technology
出版年:2012
6.
Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review
作者:
Gemma Oms-Oliu
;
Mª
;
Alej
;
ra Rojas-Graü
;
Laura Al
;
es Gonzá
;
lez
;
Paula Varela
;
Robert
Soliva
-
Fortuny
;
Mª
;
Isabel Hern
;
o Hern
o ;
Isabel Pé
;
rez Munuera
;
Susana Fiszman
;
Olga Martí
关键词:
Fresh-cut fruit
;
Preservation
;
Browning
;
Texture
;
Antibrowning agents
;
Antimicrobials
;
Calcium salts
;
Edible coatings
刊名:Postharvest Biology and Technology
出版年:2010
7.
Changes on flavor compounds throughout cold storage of watermelon juice processed by high-intensity pulsed electric fields or heat
作者:
Ingrid Aguiló
;
-Aguayo
;
Marta Montero-Calderó
n ;
Robert
Soliva
-
Fortuny
;
Olga Martí
;
n-Belloso
关键词:
High-intensity pulsed electric fields
;
Watermelon juice
;
Flavor compounds
;
Weibull distribution
刊名:Journal of Food Engineering
出版年:2010
8.
Effects of pulsed light treatments on quality and antioxidant properties of fresh-cut mushrooms (Agaricus bisporus)
作者:
Gemma Oms-Oliu
;
Ingrid Aguiló
;
-Aguayo
;
Olga Martí
;
n-Belloso
;
Robert
Soliva
-
Fortuny
关键词:
Microbiological stability
;
Texture
;
Color
;
Total phenolic compounds
;
Vitamin C
;
Antioxidant capacity
刊名:Postharvest Biology and Technology
出版年:2010
9.
Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat
作者:
Ingrid Aguiló
;
-Aguayo
;
Robert
Soliva
-
Fortuny
;
Olga Martí
;
n-Belloso
关键词:
High-intensity pulsed electric fields
;
Watermelon juice
;
Color
;
Viscosity
;
Enzymes
刊名:Innovative Food Science and Emerging Technologies
出版年:2010
10.
Impact of high-intensity pulsed electric field variables affecting peroxidase and lipoxygenase activities of watermelon juice
作者:
Ingrid Aguiló
;
-Aguayo
;
Robert
Soliva
-
Fortuny
;
Olga Martí
;
n-Belloso
关键词:
Watermelon juice
;
High-intensity pulsed electric fields
;
Peroxidase
;
Lipoxygenase
刊名:Lebensmittel-Wissenschaft und -Technologie
出版年:2010
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