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内部出版物
在“
Elsevier电子期刊
”中,
命中:
352
条,耗时:小于0.01 秒
1.
A novel application of vibration technique for non-destructive evaluation of bread
stalin
g
作者:
Mehran Nouri
a
;
Behzad Nasehi
a
;
Saman Abdanan Mehdizadeh
b
;
saman.abdanan@gmail.com
;
s.abdanan@ramin.ac.ir
;
Mostafa Goudarzi
c
关键词:
Bread
;
Stalin
g
;
Non-destructive
;
Vibration
刊名:Journal of Food Engineering
出版年:2017
2.
Optimization of beta-glucan and water content in fortified wheat bread using Response Surface Methodology according to
stalin
g kinetics
作者:
Marcin Andrzej Kurek
;
marcin_kurek@sggw.pl" class="auth_mail" title="E-mail the corresponding author
;
Jarosław Wyrwisz
;
Agnieszka Wierzbicka
关键词:
Beta-glucan
;
Response Surface Methodology
;
Bread
;
Stalin
g
刊名:LWT - Food Science and Technology
出版年:2017
3.
Russian politics and the Soviet past: Reassessing
Stalin
and Stalinism under Vladimir Putin
作者:
Thomas Sherlock
关键词:
Vladimir Putin
;
Russian nationalism
;
Russkii Mir
;
Eurasianism
;
Crimea
;
Donbas
;
Political identity
;
Soviet history
;
Memorialization
;
History textbooks
;
Stalin
ism
;
Stalin
;
Historical narratives
;
Grand narrative
刊名:Communist and Post-Communist Studies
出版年:2016
4.
Stalin
g of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: Spatial distribution and kinetic modeling of hardness and resilience
作者:
José
;
Manuel Amigo
a
;
jmar@food.ku.dk" class="auth_mail" title="E-mail the corresponding author
;
Arantxa del Olmo Alvarez
a
;
Merete Mø
;
ller Engelsen
b
;
Henrik Lundkvist
b
;
Sø
;
ren Balling Engelsen
a
关键词:
White (wheat) bread
;
Spatial
stalin
g
;
Stalin
g kinetics
;
Maltogenic α-amylase
;
Texture analysis
;
Hardness
;
Resilience
刊名:Food Chemistry
出版年:2016
5.
Reviewed work(s): Making the Soviet Intelligentsia, Universities and Intellectual Life under
Stalin
and Khrushchev. Benjamin Tromly. New Studies in European History. Cambridge: Cambridge University Press, 2013.
作者:
Barbara Martin
刊名:Journal of Eurasian Studies
出版年:2017
6.
Candida tropicalis biofilm inhibition by ZnO nanoparticles and EDTA
作者:
Vinoth Jothiprakasam
;
vinodbio89@gmail.com
;
microking15@gmail.com
;
Murugan Sambantham
;
Stalin
Chinnathambi
;
Singaravel Vijayaboopathi
关键词:
Candida tropicalis
;
Biofilm
;
Antifungal agent
;
Nanoparticles
;
ZnO
刊名:Archives of Oral Biology
出版年:2017
7.
Fluorescence Sensor for Hg
2+
and Fe
3+
ions using 3,3′–Dihydroxybenzidine:α-Cyclodextrin Supramolecular Complex: Characterization, in-silico and Cell Imaging Study
作者:
M. Maniyazagan
a
Author Vitae
;
C. Rameshwaran
a
Author Vitae
;
R. Mariadasse
b
Author Vitae
;
J. Jeyakanthan
b
Author Vitae
;
K. Premkumar
c
Author Vitae
;
T.
Stalin
a
;
dr
stalin
76@gmail.com
Author Vitae
关键词:
α&ndash
;
Cyclodextrin
;
3
;
3&prime
;
&ndash
;
Dihydroxybenzidine
;
Inclusion complex
;
Green fluorescence
;
Bio-imaging
刊名:Sensors and Actuators B: Chemical
出版年:2017
8.
Rhodamine based “turn-on” molecular switch FRET-sensor for cadmium and sulfide ions and live cell imaging study
作者:
M. Maniyazagan
a
Author Vitae
;
R. Mariadasse
b
Author Vitae
;
J. Jeyakanthan
b
Author Vitae
;
N.K. Lokanath
d
Author Vitae
;
S. Naveen
d
Author Vitae
;
K. Premkumar
c
Author Vitae
;
P. Muthuraja
a
Author Vitae
;
P. Manisankar
a
Author Vitae
;
T.
Stalin
a
;
dr
stalin
76@gmail.com" class="auth_mail" title="E-mail the corresponding author
Author Vitae
关键词:
Rhodamine
;
Fluorescence sensor
;
Fö
;
rster resonance energy transfer
;
Metal ions
;
HeLa cells
刊名:Sensors & Actuators: B. Chemical
出版年:2017
9.
Study of bread
stalin
g by means of vibro-acoustic, tensile and thermal analysis techniques
作者:
Lubomí
;
r Lapčí
;
k
a
;
b
;
lapcikl@seznam.cz" class="auth_mail" title="E-mail the corresponding author
;
Martin Va&scaron
;
ina
c
;
Barbora Lapčí
;
ková
;
a
;
b
;
Tomá
;
&scaron
;
Valenta
b
关键词:
Bread
;
Stalin
g
;
Mechanical testing
;
Sound absorption measurement
;
Thermal analysis
刊名:Journal of Food Engineering
出版年:2016
10.
Stalin
g of Chinese steamed bread: Quantification and control
作者:
Fan Zhu
fzhu5@yahoo.com" class="auth_mail" title="E-mail the corresponding author
关键词:
Chinese steamed bread
;
Stalin
g
;
Starch retrogradation
;
Additive
;
Texture
;
Shelf life
刊名:Trends in Food Science & Technology
出版年:2016
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