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在“
Elsevier电子期刊
”中,
命中:
19
条,耗时:小于0.01 秒
1.
In-vivo edema inhibition of Hyoscyamus albus antioxidant extracts rich in calystegines
作者:
Lynda Bourebaba
a
;
lynda06bourebaba@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
Giuseppe Sullini
b
;
c
;
Jose A. Mendiola
c
;
Yasmina Bourebaba
d
;
Amirouche Deghima
a
;
Naima Oukil
a
;
Fatiha Bedjou
a
关键词:
AAPH
;
2
;
2&prime
;
-Azobis(2-amidinopropane) dihydrochloride
;
ABTS
;
2
;
2&prime
;
-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)
;
BHA
;
butylhydroxyanisol
;
BHT
;
butylhydroxytoluene
;
CNS
;
central nervous system
;
DPPH
;
1
;
1-diphenyl-2-picrylhydrazyl
;
DW
;
Dry Weight
;
GC&ndash
;
MS
;
gas chromatography&ndash
;
mass spectrometry
;
HPLC
;
high-performance liquid chromatography
;
IL-1
;
interleukin 1
;
IL-6
;
interleukin 6
;
PBS
;
Phosphate Buffered Saline
;
TEAC
;
Trolox Equivalent Antioxidant Capacity
;
TNF-α
;
Tumor Nec
刊名:Industrial Crops & Products
出版年:2016
2.
Study of the biodiesel B100 oxidative stability in mixture with antioxidants
作者:
Elaine Cristina R. Maia
a
;
elainequimica@sercomtel.com.br"" rel=""nofollow
;
Dioní
;
sio Borsato
a
;
Ivanira Moreira
a
;
Kelly Roberta Spacino
a
;
Paulo Rogé
;
rio P. Rodrigues
b
;
André
;
Lazarin Gallina
b
关键词:
Induction time
;
Mixtures design
;
Multicomponent optimization and biofuels
刊名:Fuel Processing Technology
出版年:2011
3.
Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products
作者:
Mikel Garcí
;
a-Iñ
;
iguez de Ciriano
;
Sheyla Rehecho
;
Maria Isabel Calvo
;
Rita Yol
;
a Cavero
;
Í
;
ñ
;
igo Navarro
;
Iciar Astiasará
n ;
Diana Ansorena
关键词:
Functional meat products
;
PUFA
;
Lipid oxidation
;
Lemon balm
;
Phenolic compounds
刊名:Meat Science
出版年:2010
4.
Dietary exposure of children and teenagers to benzoates, sulphites,
butylhydroxyanisol
(BHA) and butylhydroxytoluen (BHT) in Beirut (Lebanon)
关键词:
Food additives
;
Children and teenagers
;
Dietary exposure
;
Total diet study
;
Analytical determination
刊名:Regulatory Toxicology and Pharmacology
出版年:2007
5.
Analytical strategies to evaluate antioxidants in food: a review
作者:
C. André
;
I. Castanheira
;
J.M. Cruz
;
P. Paseiro
;
A. Sanches-Silva
刊名:Trends in Food Science and Technology
出版年:2010
6.
Use of natural antioxidants from lyophilized water extracts of Borago officinalis
作者:
Mikel Garcí
;
a-Iñ
;
iguez de Ciriano
;
Cecilia Garcí
;
a-Herreros
;
Eduardo Larequi
;
Idoia Valencia
;
Diana Ansorena
;
Iciar Astiasará
n
关键词:
ω
;
-3 PUFA
;
Lipid oxidation
;
Linseed oil
;
COPs
;
Volatile compounds
;
Borage leaves
刊名:Meat Science
出版年:2009
7.
Electrocatalytic and flow-injection determination of the antioxidant tert.-
butylhydroxyanisol
e at a nickel phthalocyanine polymer modified electrode
作者:
Ruiz
;
M.A.
;
Blá
;
zquez
;
M.G.
;
Pingarró
n ;
J.M.
关键词:
Voltammetry
;
Flow injection
;
Polymer modified-electrode
;
Nickel phthalocyanine
;
Antioxidants
;
tert.-
Butylhydroxyanisol
e
刊名:Analytica Chimica Acta
出版年:1995
8.
The effects of antioxidant combinations on color and lipid oxidation in n − 3 oil fortified ground beef patties
作者:
Lee
;
S.
;
Decker
;
E.A.
;
Faustman
;
C.
;
Mancini
;
R.A.
关键词:
Sodium citrate
;
Sodium erythorbate
;
Rosemary
;
Color
;
n
−
;
3
;
Lipid oxidation
刊名:Meat Science
出版年:2005
9.
The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages
作者:
Ansorena
;
D.
;
Astiasará
n ;
I.
关键词:
Fatty acids
;
Oxidation
;
Antioxidants
;
Chorizo
刊名:Food Chemistry
出版年:2004
10.
Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants
作者:
Ansorena
;
Diana
;
Astiasará
n ;
Iciar
关键词:
Fatty acids
;
Vacuum packaging
;
Aldehydes
;
BHA
;
BHT
刊名:Meat Science
出版年:2004
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