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知网期刊论文(10452)
在“
Elsevier电子期刊
”中,
命中:
7,318
条,耗时:0.0529607 秒
在所有数据库中总计命中:
26,134
条
1.
Effects of feeding wet distillers grains to cattle during different phases of production on
lipid
oxidation
of cooked ground beef patties during storage
1
作者:
N.T. Dierks
;
B.D. Cleveland
;
K.A. Varnold
;
G.E. Erickson
;
PAS
;
G.A. Sullivan
gary.sullivan@unl.edu
关键词:
cooked ground beef
;
distillers grains
;
fatty acid composition
;
lipid
oxidation
刊名:The Professional Animal Scientist
出版年:2017
2.
Dietary
lipid
oxidation
tolerance of juvenile Arctic charr (Salvelinus alpinus) and Nile tilapia (Oreochromis niloticus)
作者:
Godfrey Kawooya Kubiriza
a
;
b
;
c
;
kubirizag@gmail.com
;
Jó
;
n Á
;
rnason
d
;
Ó
;
lafur Sigurgeirsson
b
;
Patricia Hamaguchi
d
;
Sigurdur Snorrason
e
;
Tumi Tó
;
masson
c
;
Helgi Thorarensen
b
关键词:
Arctic charr
;
Nile tilapia
;
Lipid
oxidation
;
Growth
;
Antioxidant enzymes
刊名:Aquaculture
出版年:2017
3.
Antioxidant effect of seasonings derived from wine pomace on
lipid
oxidation
in refrigerated and frozen beef patties
作者:
Javier Garcí
;
a-Lomillo
;
Maria L. Gonzalez-SanJose
;
marglez@ubu.es
;
Raquel Del Pino-Garcí
a ;
Miriam Ortega-Heras
;
Pilar Muñ
;
iz-Rodrí
;
guez
关键词:
Vegetal seasoning
;
Lipid
oxidation
;
Wine pomace
;
Beef patties
;
Sulfites
刊名:LWT - Food Science and Technology
出版年:2017
4.
The role of bacterial fermentation in lipolysis and
lipid
oxidation
in Harbin dry sausages and its flavour development
作者:
Qian Chen
a
;
b
;
Baohua Kong
a
;
kongbh63@hotmail.com
;
Qi Han
a
;
Xiufang Xia
a
;
Li Xu
b
关键词:
Dry sausage
;
Bacterial fermentation
;
Lipid
hydrolysis
;
Lipid
oxidation
;
Volatile compounds
刊名:LWT - Food Science and Technology
出版年:2017
5.
A hydrated phospho
lipid
polymer-grafted layer prevents
lipid
-related oxidative degradation of cross-linked polyethylene
作者:
Masayuki Kyomoto
a
;
b
;
c
;
Toru Moro
b
;
d
;
Shihori Yamane
a
;
b
;
c
;
Yoshio Takatori
b
;
d
;
Sakae Tanaka
d
;
Kazuhiko Ishihara
a
;
ishihara@mpc.t.u-tokyo.ac.jp" class="auth_mail" title="E-mail the corresponding author
关键词:
Joint replacement
;
Polyethylene
;
Phosphorylcholine
;
Oxidation
;
Lipid
s
刊名:Biomaterials
出版年:2017
6.
Probiotic supplementation and fast freezing to improve quality attributes and
oxidation
stability of frozen chicken breast muscle
作者:
Hyun-Wook Kim
a
;
Danika K. Miller
a
;
Feifei Yan
b
;
Weichao Wang
b
;
Heng-wei Cheng
c
;
Yuan H. Brad Kim
a
;
bradkim@purdue.edu" class="auth_mail" title="E-mail the corresponding author
关键词:
Bacillus subtilis
;
Chicken breast
;
Fast freezing
;
Lipid
oxidation
;
Probiotics
刊名:LWT - Food Science and Technology
出版年:2017
7.
Damage to photosystem II by
lipid
per
oxidation
products
作者:
Pavel Pospí
;
&scaron
;
il
a
;
1
;
pavel.pospisil@upol.cz
;
Yasusi Yamamoto
b
;
1
关键词:
Lipid
per
oxidation
;
Photosystem II
;
Protein
oxidation
;
Reactive oxygen species
;
Reactive carbonyl species
刊名:Biochimica et Biophysica Acta (BBA) - General Subjects
出版年:2017
8.
Lipid
per
oxidation
in cell death
作者:
Michael M. Gaschler
a
;
Brent R. Stockwell
a
;
b
;
BStockwell@columbia.edu
关键词:
Lipid
oxidation
;
Oxidation
;
Per
oxidation
;
Antioxidant
;
Ferroptosis
;
Neurodegeneration
刊名:Biochemical and Biophysical Research Communications
出版年:2017
9.
Composition of Quillaja saponin extract affects
lipid
oxidation
in oil-in-water emulsions
作者:
Janine Tippel
a
;
janine.tippel@campus.tu-berlin.de
;
Katharina Gies
a
;
Britta Harbaum-Piayda
b
;
Anja Steffen-Heins
b
;
Stephan Drusch
a
关键词:
Quillaja saponin extract
;
Phenolic compounds
;
Lipid
oxidation
;
Oil/water emulsion
;
Iron
;
Purification
刊名:Food Chemistry
出版年:2017
10.
Effects of boiling and roasting on proximate composition,
lipid
oxidation
, fatty acid profile and mineral content of two sesame varieties commercialized and consumed in Far-North Region of Cameroon
作者:
Noë
;
l Tenyang
a
;
d
;
noeltenyang@yahoo.fr
;
Roger Ponka
b
;
Bernard Tiencheu
c
;
Fabrice T. Djikeng
d
;
Thirupathi Azmeera
e
;
Mallampalli S.L. Karuna
e
;
Rachapudi B.N. Prasad
e
;
Hilaire M. Womeni
d
关键词:
Sesame seeds
;
Boiling
;
Roasting
;
Nutritional composition
;
Lipid
oxidation
刊名:Food Chemistry
出版年:2017
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