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内部出版物
在“
Elsevier电子期刊
”中,
命中:
604
条,耗时:小于0.01 秒
1.
“Smooth operator”: Music modulates the perceived creaminess,
sweetness
, and bitterness of chocolate
作者:
Felipe Reinoso Carvalho
a
;
b
;
f.sound@gmail.com
;
Qian (Janice) Wang
c
;
Raymond van Ee
b
;
d
;
e
;
Dominique Persoone
f
;
Charles Spence
c
关键词:
Taste
;
Sound
;
Music
;
Chocolate
;
Crossmodal correspondences
;
Multisensory perception
刊名:Appetite
出版年:2017
2.
Sweetness
prediction of natural compounds
作者:
Jean-Baptiste Ché
;
ron
;
Iuri Casciuc
;
Jé
;
rô
;
me Golebiowski
;
Serge Antonczak
;
Sé
;
bastien Fiorucci
;
sebastien.fiorucci@unice.fr
关键词:
Sweeteners
;
Structure-activity relationship
;
Chemical space
;
Natural compounds
刊名:Food Chemistry
出版年:2017
3.
Relation between sweet food consumption and liking for sweet taste in French children
作者:
C. Divert
;
C. Chabanet
;
R. Schoumacker
;
C. Martin
;
C. Lange
;
S. Issanchou
;
S. Nicklaus
;
sophie.nicklaus@inra.fr
关键词:
Sweetness
preference
;
Sweet food consumption
;
Children
;
Sugar
;
Structural Equation Modelling
刊名:Food Quality and Preference
出版年:2017
4.
How to predict the sugariness and hardness of melons: A near-infrared hyperspectral imaging method
作者:
Meijun Sun
a
;
Dong Zhang
a
;
Li Liu
b
;
Zheng Wang
c
;
wzheng@tju.edu.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
Hyperspectral image
;
Melon
;
Non-intrusive quality measurement
;
Sweetness
;
Hardness
刊名:Food Chemistry
出版年:2017
5.
Sweeter and Stronger: Structural-Driven Molecular Design to Enhance
Sweetness
and Stability of the Single Chain Monellin MNEI
作者:
Serena Leone
1
;
Andrea Pica
1
;
Federica Donnarumma
1
;
Alessandro Emendato
1
;
Rocco Di Girolamo
1
;
Roberta Spadaccini
2
;
Piero A. Temussi
3
;
Delia Picone
4
刊名:Biophysical Journal
出版年:2017
6.
Molecular mechanism of
sweetness
sensation
作者:
Grant E. DuBois
grant.dubois@almendra.com.sg" class="auth_mail" title="E-mail the corresponding author
关键词:
Sweetener
;
Sweetness
inhibitor
;
Sweetener positive allosteric modulator
;
Sweetener receptor
;
Sweetness
mechanism and constitutive activity
刊名:Physiology & Behavior
出版年:2016
7.
The relationship between taste and nutrient content in commercially available foods from the United States
作者:
Astrid W.B. van Langeveld
a
;
Shannon Gibbons
b
;
Yvonne Koelliker
b
;
Gail V. Civille
b
;
Jeanne H.M. de Vries
a
;
Cees de Graaf
a
;
Monica Mars
a
;
monica.mars@wur.nl
关键词:
Taste intensity
;
Nutrient content
;
Food form
;
Real-life foods
刊名:Food Quality and Preference
出版年:2017
8.
The influence of high tunnel on yield and berry quality in three floricane raspberry cultivars
作者:
Pauliina Palonen
;
pauliina.palonen@helsinki.fi
;
Anni Pinomaa
;
Tero Tommila
关键词:
Acidity
;
Antioxidant activity
;
Phenolics
;
Rubus idaeus
;
Soluble solids
刊名:Scientia Horticulturae
出版年:2017
9.
Perception of bitterness,
sweetness
and liking of different genotypes of lettuce
作者:
M. Chadwick
a
;
c
;
F. Gawthrop
c
;
R.W. Michelmore
d
;
C. Wagstaff
a
;
b
;
c.wagstaff@reading.ac.uk" class="auth_mail" title="E-mail the corresponding author
;
L. Methven
a
关键词:
Lettuce
;
Sesquiterpenoid lactone
;
Bitterness
;
Sweetness
;
Sugar
;
Bitter suppression
刊名:Food Chemistry
出版年:2016
10.
Sucrose release from agar gels and sensory perceived
sweetness
作者:
Kaoru Kohyama
a
;
kaoruk@affrc.go.jp" class="auth_mail" title="E-mail the corresponding author
;
Fumiyo Hayakawa
a
;
Yukari Kazami
a
;
Katsuyoshi Nishinari
b
;
1
关键词:
Sucrose release
;
Texture
;
Agar gels
;
Time&ndash
;
intensity
;
Sensory evaluation
;
Mastication
刊名:Food Hydrocolloids
出版年:2016
1
2
3
4
5
6
7
8
9
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