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CNKI会议论文(1)
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CNKI期刊论文0611(1)
知网期刊论文(229)
在“
Elsevier电子期刊
”中,
命中:
34
条,耗时:小于0.01 秒
在所有数据库中总计命中:
298
条
1.
Comparative proteomic analysis of longissimus dorsi muscle in immuno- and surgically castrated male pigs
作者:
Xuebin Shi
1
;
Chunbao Li
1
;
Miaodan Cao
;
Xinglian Xu
;
Guanghong Zhou
;
guanghong.zhou@hotmail.com" class="auth_mail" title="E-mail the corresponding author
;
Youling
L.
Xiong
关键词:
Immunocastration
;
Surgical castration
;
Proteomics
;
Chaperone
;
Laminin
刊名:Food Chemistry
出版年:2016
2.
The effect of protein oxidation on hydration and water-binding in pork packaged in an oxygen-enriched atmosphere
作者:
Rebecca M. Delles
;
Youling
L.
Xiong
;
yl
xiong
@uky.edu" class="auth_mail
关键词:
Modified atmosphere packaging
;
Protein oxidation
;
Hydration
;
Water-holding capacity
刊名:Meat Science
出版年:June, 2014
3.
Oxidation in HiOx-packaged pork Longissimus muscle predisposes myofibrillar and sarcoplasmic proteins to N-nitrosamine formation in nitrite-curing solution
作者:
Hua Yang
;
Peipei Meng
;
Youling
L.
Xiong
;
Lizhen Ma
;
Changlu Wang
;
Yingchun Zhu
关键词:
Porcine Longissimus dorsi
;
Antioxidant
;
HiOx MAP
;
Protein oxidation
;
N-nitrosodiethylamine
刊名:Meat Science
出版年:2013
4.
Microbial transglutaminase-induced structural and rheological changes of cationic and anionic myofibrillar proteins
作者:
Geun-Pyo Hong
;
Youling
L.
Xiong
;
yl
xiong
@uky.edu
关键词:
Transglutaminase
;
Myofibrillar
;
Isoelectric point
;
Cross-linking
;
Deamidation
刊名:Meat Science
出版年:2012
5.
Protection of lung fibroblast MRC-5 cells against hydrogen peroxide-induced oxidative damage by 0.1-2.8 kDa antioxidative peptides isolated from whey protein hydrolysate
作者:
Baohua Kong
;
Xinyan Peng
;
Youling
L.
Xiong
;
Xinhuai Zhao
关键词:
AOV
;
analysis of variance
;
CAT
;
catalase
;
DMSO
;
dimethyl sulphoxide
;
MTT
;
3-(4
;
5-dimethylthiazol-2-yl)-2
;
5-diphenyl tetrazolium bromide
;
DMEM
;
Dulbecco&rsquo
;
s modification of Eagle&rsquo
;
s medium
;
ESI
;
electrospray ionisation
;
FRAP
;
ferric reducing/antio
刊名:Food Chemistry
出版年:2012
6.
Antioxidant and emulsifying properties of potato protein hydrolysate in soybean oil-in-water emulsions
作者:
Yu Cheng
;
Youling
L.
Xiong
;
Jie Chen
关键词:
Antioxidant
;
Potato protein hydrolysate
;
Lipid oxidation
;
Emulsion
刊名:Food Chemistry
出版年:2010
7.
Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis
作者:
Qian Liu
;
Baohua Kong
;
Youling
L.
Xiong
;
Xiufang Xia
关键词:
Functional properties
;
Purification
;
Antioxidant peptide
;
Porcine plasma protein hydrolysate
刊名:Food Chemistry
出版年:2010
8.
Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action
作者:
Baohua Kong
;
Huiyun Zhang
;
Youling
L.
Xiong
关键词:
Spice extracts
;
Antioxidant activity
;
Lipid oxidation
;
Cooked pork patties
刊名:Meat Science
出版年:2010
9.
Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation
作者:
Xiufang Xia
;
Baohua Kong
;
Youling
Xiong
;
Yanming Ren
关键词:
Porcine longissimus muscle
;
Myofibrillar protein
;
Functional property
;
Microstructure
;
Freeze–
;
thaw cycles
刊名:Meat Science
出版年:2010
10.
Fractionation and evaluation of radical scavenging peptides from in vitro
作者:
Yuanyuan Ma
;
Youling
L.
Xiong
;
Jianjun Zhai
;
Haining Zhu
;
Thomas Dziubla
关键词:
Buckwheat protein
;
In vitro
digestion
;
Free radical scavenging
;
Gel filtration
;
Tandem mass spectrometry
刊名:Food Chemistry
出版年:2010
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