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内部出版物
CNKI学位论文(18)
知网期刊论文(8)
在“
Elsevier电子期刊
”中,
命中:
25
条,耗时:小于0.01 秒
在所有数据库中总计命中:
26
条
1.
Cyclocondensation of 2,3-butanedione in the presence of amino acids and formation of 4,5-dimethyl-1,2-phenylendiamine
作者:
Paula Vanessa Guerra
;
Varoujan
A.
Yaylayan
关键词:
Aldol cyclocondensation of 2
;
3-butanedione
;
Benzene derivatives
;
4
;
5-Dimethyl-1
;
2-benzenediamine
;
4
;
5-Dimethyl-1
;
2-benzoquinone
;
Maillard
;
Strecker
刊名:Food Chemistry
出版年:2013
2.
Microwave assisted retting - A novel method of聽processing of flax stems
作者:
Gopu Raveendran Nair
;
Denis Rho
;
Varoujan
Yaylayan
;
Vijaya Raghavan
刊名:Biosystems Engineering
出版年:December, 2013
3.
Investigation of various factors for the extraction of peppermint (Mentha piperita
作者:
Jianming Dai
;
Valerie Orsat
;
G.S. Vijaya Raghavan
;
Varoujan
Yaylayan
关键词:
Extraction
;
Microwave
;
Menthol
;
Mint extracts
刊名:Journal of Food Engineering
出版年:2010
4.
Chemical activation of piperidine by formaldehyde and formation of lysine-specific Maillard reaction products
作者:
Plamen Y. Nikolov
;
Varoujan
A.
Yaylayan
关键词:
Acrylamide
;
Pent-4-en-1-amine
;
Piperidine
;
Lysine
;
Glucose
;
Piperidine adducts
刊名:Food Chemistry
出版年:2010
5.
Formation of the peptide-specific imidazolidin-4-one moiety in alanine containing Maillard reaction mixtures
作者:
Fong Lam Chu
;
Varoujan
A.
Yaylayan
关键词:
Alanine
;
Imidazolidin-4-one
;
Maillard reaction
;
Strecker aldehyde
;
Peptide-specific MRP
刊名:Food Chemistry
出版年:2010
6.
Thermal degradation of sucralose and its potential in generating chloropropanols in the presence of glycerol
作者:
Anja Rahn
;
Varoujan
A.
Yaylayan
关键词:
Sucralose degradation products
;
Formation of chloropropanols
;
Levoglucosenone
;
Dehydrochlorination of sucralose
刊名:Food Chemistry
出版年:2010
7.
Proteolysis development in enzyme-modified Cheddar cheese using natural and recombinant enzymes of Lactobacillus rhamnosus S93
作者:
Sorayya Azarnia
;
Byong H. Lee
;
Varoujan
Yaylayan
;
Kieran N. Kilcawley
关键词:
Enzyme-modified cheese
;
Proteolysis
;
Recombinant aminopeptidase
;
Lactobacillus rhamnosus
刊名:Food Chemistry
出版年:2010
8.
Functional and molecular properties of calcium precipitated soy glycinin and the effect of glycation with κ-carrageenan
作者:
Allaoua Achouri
;
Joyce Irene Boye
;
Denis Belanger
;
Tiphaine Chiron
;
Varoujan
A.
Yaylayan
;
Faustinus K. Yeboah
关键词:
Soy glycinin
;
Salts
;
Protein structure
;
Heat denaturation
;
Glycation
;
Functional properties
刊名:Food Research International
出版年:2010
9.
FTIR monitoring of oxazolidin-5-one formation and decomposition in a glycolaldehyde–phenylalanine model system by isotope labeling techniques
作者:
Fong Lam Chu
;
Varoujan
A.
Yaylayan
关键词:
Oxazolidin-5-one
;
Imine isomerization
;
Schiff base
;
[
13
C-1]Phenylalanine
;
[
15
N]Phenylalanine
;
Amadori rearrangement
刊名:Carbohydrate Research
出版年:2009
10.
Microwave-assisted digestion of β-lactoglobulin by pronase, α-chymotrypsin and pepsin
作者:
F. Javier Izquierdo
;
Inteaz Alli
;
Varoujan
Yaylayan
;
Rosario Gomez
关键词:
Microwave irradiation
;
β
;
-Lactoglobulin
;
Pronase
;
α
;
-Chymotrypsin
;
Pepsin
刊名:International Dairy Journal
出版年:2007
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