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CNKI期刊论文0611(8)
知网期刊论文(1626)
在“
Elsevier电子期刊
”中,
命中:
664
条,耗时:0.0719674 秒
在所有数据库中总计命中:
2,621
条
1.
Application of
lactic
acid
bacteria
and yeasts as
starter
cultures for reduced-salt soy sauce (moromi) fermentation
作者:
Pannarat Singracha
a
;
Nuttawee Niamsiri
a
;
Wonnop Visessanguan
b
;
Sittiwat Lertsiri
a
;
sittiwat.ler@mahidol.ac.th
;
Apinya Assavanig
a
关键词:
Soy sauce
;
Reduced-salt moromi fermentation
;
Starter
cultures
;
Volatile flavor compounds
;
Biogenic amines
刊名:LWT - Food Science and Technology
出版年:2017
2.
Characterization of
lactic
acid
bacteria
from yogurt-like product fermented with pine cone and determination of their role on physicochemical, textural and microbiological properties of product
作者:
Durmuş Sert
a
;
Emin Mercan
b
;
eminmercan20@hotmail.com
;
Enes Dertli
b
关键词:
Pine cone
;
Yogurt
;
Yogurt
starter
s
刊名:LWT - Food Science and Technology
出版年:2017
3.
Effects of encapsulated
starter
cultures on microbial and physicochemical properties of traditionally produced and heat treated sausages (sucuks)
作者:
Tuğca Bilenler
a
;
Ihsan Karabulut
a
;
ihsan.karabulut@inonu.edu.tr" class="auth_mail" title="E-mail the corresponding author
;
Kezban Candogan
b
关键词:
Lactic
acid
bacteria
;
Encapsulation
;
Survival rate
;
Heat treated sucuk
刊名:LWT - Food Science and Technology
出版年:2017
4.
Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives
作者:
Alessandra Martorana
a
;
Antonio Alfonzo
a
;
Raimondo Gaglio
a
;
Luca Settanni
a
;
Onofrio Corona
a
;
Francesco La Croce
b
;
Paola Vagnoli
c
;
Tiziano Caruso
a
;
Giancarlo Moschetti
a
;
Nicola Francesca
a
;
nicola.francesca@unipa.it" class="auth_mail" title="E-mail the corresponding author
关键词:
Lactic
acid
bacteria
;
Yeasts
;
Nocellara del Belice table olives
;
Starter
culture
;
Lactobacillus pentosus OM13
;
Acclimatization
;
Nutrient adjuvant
;
Lactic
acid
刊名:Food Microbiology
出版年:2017
5.
Whey powders are a rich source and excellent storage matrix for dairy bacteriophages
作者:
Natalia Wagner
a
;
Erik Brinks
a
;
Meike Samtlebe
b
;
Jö
;
rg Hinrichs
b
;
Zeynep Atamer
b
;
Witold Kot
c
;
Charles M.A.P. Franz
a
;
Horst Neve
a
;
horst.neve@mri.bund.de
;
Knut J. Heller
a
关键词:
Bacteriophage
;
Whey powder
;
Lactic
acid
bacteria
;
Lactococcus lactis
;
Leuconostoc spec.
;
Streptococcus thermophilus
刊名:International Journal of Food Microbiology
出版年:2017
6.
Comparison of the effect of green, white and black tea on Streptococcus thermophilus and Lactobacillus spp. in yogurt during refrigerated storage
作者:
Premalatha Muniandy
a
;
Amal Bakr Shori
b
;
shori_7506@hotmail.com
;
Ahmad Salihin Baba
a
关键词:
Yogurt
;
Tea
;
Post-
acid
ification
;
Probiotics
刊名:Journal of the Association of Arab Universities for Basic and Applied Sciences
出版年:2017
7.
Draft genome sequence of alcohol-tolerant
bacteria
Pediococcus
acid
i
lactic
i strain K3
作者:
Gun-Seok Park
a
;
Sung-Jun Hong
a
;
Seulki Park
b
;
Hyewon Jin
b
;
Sang-Jae Lee
b
;
c
;
Jae-Ho Shin
a
;
jhshin@knu.ac.kr
;
Han-Seung Lee
b
;
c
;
hanslee@silla.ac.kr
关键词:
Pediococcus
acid
i
lactic
i
;
Makgeolli
;
Alcohol-tolerance
;
Ion torrent
刊名:Brazilian Journal of Microbiology
出版年:2017
8.
Characterization of
lactic
acid
bacteria
isolated from wheat bran sourdough
作者:
F. Manini
a
;
M.C. Casiraghi
a
;
maria.casiraghi@unimi.it" class="auth_mail" title="E-mail the corresponding author
;
K. Poutanen
b
;
c
;
M. Brasca
d
;
D. Erba
a
;
C. Plumed-Ferrer
b
关键词:
Lactic
acid
bacteria
;
Probiotic
;
Wheat bran sourdough
;
Starter
cultures
刊名:LWT - Food Science and Technology
出版年:2016
9.
Selection of
lactic
acid
bacteria
isolated from Tunisian cereals and exploitation of the use as
starter
s for sourdough fermentation
作者:
Asma Mamhoud
a
;
Luana Nionelli
b
;
Taroub Bouzaine
a
;
Moktar Hamdi
a
;
Marco Gobbetti
b
;
Carlo Giuseppe Rizzello
b
;
carlogiuseppe.rizzello@uniba.it" class="auth_mail" title="E-mail the corresponding author
关键词:
BC
;
Baker's yeast bread
;
BHT
;
butylated hydroxytoluene
;
BSLS
;
breads including SLS
;
BSS
;
breads including SS
;
DPPH
;
1
;
1-diphenyl-2picrylhydrazyl
;
DY
;
dough yield
;
FAAs
;
free amino
acid
s
;
IVPD
;
in vitro protein digestibility
;
ME
;
methanol extract
;
p-NPP
;
p-nitrophenyl phosphate
;
QF
;
quotient of fermentation
;
SLS
;
selected sourdough
;
SS
;
spontaneous sourdough
;
TPA
;
texture profile analysis
;
TTA
;
titratable
acid
ity
;
WSE
;
water/salt-soluble extract
刊名:International Journal of Food Microbiology
出版年:2016
10.
A large factory-scale application of selected autochthonous
lactic
acid
bacteria
for PDO Pecorino Siciliano cheese production
作者:
Rosa Guarcello
a
;
Stefania Carpino
b
;
Raimondo Gaglio
a
;
Alessandra Pino
c
;
Teresa Rapisarda
b
;
Cinzia Caggia
c
;
Giovanni Marino
b
;
Cinzia L. Randazzo
c
;
cranda@unict.it" class="auth_mail" title="E-mail the corresponding author
;
Luca Settanni
a
;
Massimo Todaro
a
关键词:
Non
starter
lactic
acid
bacteria
;
RAPD-PCR
;
Starter
lactic
acid
bacteria
;
Traditional cheese
;
Typicality
刊名:Food Microbiology
出版年:2016
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