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院士团队服务(2)
在“
Elsevier电子期刊
”中,
命中:
37,466
条,耗时:小于0.01 秒
在所有数据库中总计命中:
2
条
1.
Identification of 4-mercapto-4-methylpentan-2-one as the characteristic aroma of
sak
e made from low-glutelin rice
作者:
Sachiko Iizuka-Furukawa
1
;
2
;
s.iizuka@nrib.go.jp
;
Atsuko Isogai
2
;
Kazutaka Ku
sak
a
2
;
Tsutomu Fujii
2
;
Yoshinori Wakai
1
关键词:
4-Mercapto-4-methylpentan-2-one
;
Cys-4MMP
;
Glut-4MMP
;
Low-glutelin rice
;
Sak
e
刊名:Journal of Bioscience and Bioengineering
出版年:2017
2.
Sak
e yeast YHR032W/ERC1 haplotype contributes to high S-adenosylmethionine accumulation in
sak
e yeast strains
作者:
Muneyoshi Kanai
1
;
&Dagger
;
;
kanai@nrib.go.jp
;
Tomoko Kawata
1
;
2
;
Yoshie Yoshida
1
;
Yasuko Kita
1
;
Takafumi Ogawa
3
;
Ma
sak
i Mizunuma
3
;
Daisuke Watanabe
1
;
§
;
;
Hitoshi Shimoi
1
;
§
;
§
;
;
Akihiro Mizuno
1
;
Osamu Yamada
1
;
Tsutomu Fujii
1
;
2
;
Haruyuki Iefuji
1
;
2
;
§
;
§
;
§
;
;
&Dagger
;
关键词:
Sak
e yeast
;
Laboratory yeast
;
S-adenosylmethionine
;
Quantitative trait locus
;
Single-nucleotide polymorphisms
刊名:Journal of Bioscience and Bioengineering
出版年:2017
3.
Isolation and characterization of
sak
e yeast mutants with enhanced isoamyl acetate productivity
作者:
Toshinari Takahashi
;
t-takahasi@kikumasamune.co.jp
;
Yusuke Ohara
;
Michiyo Sawatari
;
Kazuo Sueno
关键词:
Sak
e yeast
;
Isoamyl acetate
;
Alcohol acetyl transferase
;
ATF1
;
MGA2
刊名:Journal of Bioscience and Bioengineering
出版年:2017
4.
Detection of different microenvironments and Lactobacillus
sak
ei biotypes in Ventricina, a traditional fermented sausage from central Italy
作者:
Patrizio Tremonte
a
;
Elena Sorrentino
a
;
Gianfranco Pannella
a
;
Luca Tipaldi
a
;
Marina Sturchio
a
;
Armando Masucci
b
;
Lucia Maiuro
a
;
Raffaele Coppola
a
;
Mariantonietta Succi
a
;
succi@unimol.it
关键词:
Ventricina
;
Lactobacillus
sak
ei
;
Fermented meat
;
Scanning electron microscopy
;
Microenvironments
刊名:International Journal of Food Microbiology
出版年:2017
5.
Antimicrobial activity of whey protein films supplemented with Lactobacillus
sak
ei cell-free supernatant on fresh beef
作者:
Silvia del Carmen Beristain-Bauza
;
Emma Mani-Ló
;
pez
;
Enrique Palou
;
Aurelio Ló
;
pez-Malo
;
aurelio.lopezm@udlap.mx
关键词:
Whey protein isolate
;
Films
;
Antimicrobial activity
;
Lactobacillus
sak
ei cell-free supernatant
;
Beef
刊名:Food Microbiology
出版年:2017
6.
On the global well-posedness of BV weak solutions to the Kuramoto-
Sak
aguchi equation
作者:
Debora Amadori
a
;
amadori@univaq.it" class="auth_mail" title="E-mail the corresponding author
;
Seung-Yeal Ha
b
;
c
;
syha@snu.ac.kr" class="auth_mail" title="E-mail the corresponding author
;
Jinyeong Park
d
;
pjy40@snu.ac.kr" class="auth_mail" title="E-mail the corresponding author
关键词:
BV weak solution
;
Continuous dependence
;
The Kuramoto model
;
The Kuramoto&ndash
;
Sak
aguchi equation
;
Synchronization
刊名:Journal of Differential Equations
出版年:2017
7.
Direct activation of GABA
A
receptors by substances in the organic acid fraction of Japanese
sak
e
作者:
Hanae Izu
a
;
Kensuke Shigemori
b
;
Masaya Eguchi
b
;
Shuhei Kawane
b
;
Shouko Fujii
b
;
Yuji Kitamura
b
;
Hitoshi Aoshima
c
;
Yasue Yamada
b
;
y-yamada@hiro.kindai.ac.jp" class="auth_mail" title="E-mail the corresponding author
关键词:
Ionotropic γ-aminobutyric acid receptor
;
Agonist
;
Organic acid
;
Sak
e
刊名:Food Chemistry
出版年:2017
8.
Drying parameters greatly affect the destruction of Cronobacter
sak
azakii and Salmonella Typhimurium in standard buffer and milk
作者:
Emilie Lang
a
;
b
;
Cyril Iaconelli
a
;
Fiona Zoz
a
;
Sté
;
phane Guyot
a
;
Pablo Alvarez-Martin
b
;
Laurent Beney
a
;
Jean-Marie Perrier-Cornet
a
;
Patrick Gervais
a
;
patrick.gervais@u-bourgogne.fr
关键词:
Salmonella Typhimurium
;
Cronobacter
sak
azakii
;
Cultivability
;
Milk
;
Drying conditions
刊名:Food Microbiology
出版年:2017
9.
N-nitrosoamine inhibition and quality preservation of Harbin dry sausages by inoculated with Lactobacillus pentosus, Lactobacillus curvatus and Lactobacillus
sak
e
作者:
Fangda Sun
a
;
Baohua Kong
a
;
kongbh63@hotmail.com
;
Qian Chen
a
;
Qi Han
a
;
Xinping Diao
b
关键词:
Harbin dry sausage
;
Lactobacillus pentosus
;
Lactobacillus curvatus
;
Lactobacillus
sak
e
;
Physicochemical property
;
N-Nnitrosoamines
刊名:Food Control
出版年:2017
10.
Statistical approaches to access the effect of Lactobacillus
sak
ei culture and ultrasound frequency on fatty acid profile of beef jerky
作者:
K. Shikha Ojha
a
;
b
;
Sabine M. Harrison
c
;
Nigel P. Brunton
c
;
Joseph P. Kerry
b
;
Brijesh K. Tiwari
a
;
brijesh.tiwari@teagasc.ie
关键词:
Fatty acid composition
;
Ultrasound frequency
;
Drying
;
Microwave-assisted extraction
;
Principal component analysis
;
Probiotics
;
Gas chromatography
;
Atherogenicity
;
Thrombogenicity
;
Hypocholesterolemic
刊名:Journal of Food Composition and Analysis
出版年:2017
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