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CNKI会议论文(21)
CNKI学位论文(1981)
CNKI期刊论文0611(14)
知网期刊论文(4413)
在“
Elsevier电子期刊
”中,
命中:
290
条,耗时:0.0369857 秒
在所有数据库中总计命中:
6,429
条
1.
Effect of mixed yeast starter on
volatile
flavor
compounds
in Chinese rice wine during different brewing stages
作者:
Yijin Yang
a
;
b
;
Yongjun Xia
a
;
b
;
Guangqiang Wang
a
;
b
;
Jianshen Yu
c
;
Lianzhong Ai
a
;
b
;
ailianzhong@hotmail.com
关键词:
Mixed starter
;
Chinese rice wine
;
Volatile
flavor
compounds
;
Brewing stage
;
SPME-GC-MS
刊名:LWT - Food Science and Technology
出版年:2017
2.
Evaluation of the synergism among
volatile
compounds
in Oolong tea infusion by odour threshold with sensory analysis and E-nose
作者:
JianCai Zhu
a
;
b
;
Feng Chen
a
;
c
;
LingYing Wang
d
;
YunWei Niu
a
;
ZuoBing Xiao
a
;
sit
flavor
@163.com
关键词:
Oolong tea infusions
;
Volatile
compound
;
Synergism
;
Odour threshold
刊名:Food Chemistry
出版年:2017
3.
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
4.
Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation
作者:
Risa Harada
1
;
Masanobu Yuzuki
2
;
Kotaro Ito
2
;
Kazuki Shiga
1
;
2
;
Takeshi Bamba
1
;
3
;
Eiichiro Fukusaki
1
;
fukusaki@bio.eng.osaka-u.ac.jp
关键词:
Soy sauce
;
Metabolic profiling
;
Fermentation
;
Constituent profile
;
Fermentation microbe
;
Metabolomics
;
Tetragenococcus halophilus
;
Zygosaccharomyces rouxii
刊名:Journal of Bioscience and Bioengineering
出版年:2017
5.
Flavor
s of the future: Health benefits of
flavor
precursors and
volatile
compounds
in plant foods
作者:
Mehmet Turan Ayseli
a
;
tayseli@genetris.com" class="auth_mail" title="E-mail the corresponding author
;
Yasemin İpek Ayseli
b
;
yaseminipek@ymail.com" class="auth_mail" title="E-mail the corresponding author
关键词:
Volatile
compounds
;
Antimicrobial activity
;
Health benefits
;
Functional foods
刊名:Trends in Food Science & Technology
出版年:2016
6.
Consumer palatability scores, sensory descriptive attributes, and
volatile
compounds
of grilled beef steaks from three USDA Quality Grades
作者:
J.F. Legako
a
;
jerrad.legako@usu.edu" class="auth_mail" title="E-mail the corresponding author
;
T.T.N. Dinh
b
;
M.F. Miller
c
;
K. Adhikari
d
;
J.C. Brooks
c
关键词:
Beef
flavor
lexicon
;
Consumer
;
Flavor
;
USDA quality grade
;
Volatile
compounds
刊名:Meat Science
出版年:2016
7.
Characterization of interphase
volatile
compounds
in Chinese Luzhou-
flavor
liquor fermentation cellar analyzed by head space-solid phase micro extraction coupled with gas chromatography mass spectrometry (HS-SPME/GC/MS)
作者:
Xiaofei Ding
a
;
b
;
Chongde Wu
a
;
b
;
Jun Huang
a
;
b
;
Rongqing Zhou
a
;
b
;
c
;
zhourqing@scu.edu.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
Interphase
volatile
compounds
;
Fermentation cellar
;
HS-SPME/GC/MS
;
PCA
;
PLS-DA
刊名:LWT - Food Science and Technology
出版年:2016
8.
Formation of
volatile
compounds
during cupuassu fermentation: Influence of pulp concentration
作者:
Simone de Nazaré
;
Melo Ramos
a
;
Wolfgang Danzl
b
;
Gottfried Ziegleder
b
;
Priscilla Efraim
a
;
efraim@fea.unicamp.br" class="auth_mail" title="E-mail the corresponding author
关键词:
Cupuassu
;
Fermentation
;
Pulp
;
Cupulate
;
Volatile
compounds
刊名:Food Research International
出版年:2016
9.
Assessment of
volatile
compounds
, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer palatability scores and intramuscular fat content
作者:
M.R. Hunt
a
;
J.F. Legako
b
;
jerrad.legako@usu.edu" class="auth_mail" title="E-mail the corresponding author
;
T.T.N. Dinh
c
;
A.J. Garmyn
a
;
T.G. O'Quinn
d
;
C.H. Corbin
a
;
R.J. Rathmann
a
;
J.C. Brooks
a
;
M.F. Miller
a
关键词:
Flavor
;
Fatty acids
;
Lipid fraction
;
Muscle
;
USDA quality grade
;
Volatile
compounds
刊名:Meat Science
出版年:2016
10.
Determination of
volatile
aroma
compounds
in beef using differences in steak thickness and cook surface temperature
作者:
Chris Kerth
c-kerth@tamu.edu" class="auth_mail" title="E-mail the corresponding author
关键词:
Aroma
compounds
;
Beef
;
Cookery temperature
;
GC/MS
;
Olfactory
;
Steak thickness
刊名:Meat Science
出版年:2016
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