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CNKI会议论文(56)
CNKI期刊论文0611(47)
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万方学术会议(1)
CNKI学位论文(6803)
知网期刊论文(16816)
在“
Elsevier电子期刊
”中,
命中:
4,552
条,耗时:0.0499758 秒
在所有数据库中总计命中:
23,725
条
1.
Short communication: Influence of pulsed light treatment on the
quality
and
sensory
characteristics of Cheddar cheese
作者:
J. Proulx
;
M. Agustin
;
G. Sullivan
;
S. VanWees
;
J. Jian
;
S.T. Hilton
;
C.I. Moraru
;
cim24@cornell.edu
关键词:
pulsed light
;
cheese
quality
;
sensory
property
;
surface molding
刊名:Journal of Dairy Science
出版年:2017
2.
Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre ‐ Effects on
sensory
quality
and subjective appetite sensations
作者:
Ursula Kehlet
a
;
unk@teknologisk.dk
;
Mette Pagter
b
;
Margit D. Aaslyng
a
;
Anne Raben
b
关键词:
Pork
;
Sensory
profile
;
Satiety
;
Meat
;
Protein
;
Meatballs
;
Nutritional claims
刊名:Meat Science
出版年:2017
3.
Omega-3 fatty acids, nutrient retention values, and
sensory
meat eating
quality
in cooked and raw Australian lamb
作者:
Aaron Ross Flakemore
a
;
Bunmi Sherifat Malau-Aduli
b
;
Peter David Nichols
a
;
c
;
Aduli Enoch Othniel Malau-Aduli
a
;
d
;
Aduli.MalauAduli@utas.edu.au
;
aduli.malauaduli@jcu.edu.au
;
aduli40@yahoo.co.uk
关键词:
Lamb
;
Nutrient retention
;
Cooking
;
Intramuscular fat
;
Omega-3 fatty acids
;
Sensory
刊名:Meat Science
出版年:2017
4.
Genetic dissection of the
sensory
and textural properties of Chinese white noodles using a specific RIL population
作者:
Wen-jing LI
a
;
15069840917@163.com
;
Zhi-ying DENG
a
;
deng868@163.com
;
Guang-feng CHEN
b
;
Fang CHEN
a
;
Xing-feng LI
a
;
Ji-chun TIAN
a
;
jctian9666@163.com
关键词:
wheat (Triticum aestivum L.)
;
noodle
;
sensory
quality
;
textural property
;
QTL
刊名:Journal of Integrative Agriculture
出版年:2017
5.
Impact of sustainability labeling in the perception of
sensory
quality
and purchase intention of chocolate consumers
作者:
Adriana Reis de Andrade Silva
a
;
adrireisandrade@yahoo.com.br" class="auth_mail" title="E-mail the corresponding author
;
Amanda Sodré
;
Bioto
a
;
Priscilla Efraim
a
;
Guilherme de Castilho Queiroz
b
关键词:
Seal
;
Origin
;
Quality
;
Organic
;
Sustainability
;
Rainforest
刊名:Journal of Cleaner Production
出版年:2017
6.
Quality
attributes of whole-wheat flour tortillas with sprouted whole-wheat flour substitution
作者:
Ting Liu
a
;
Gary G. Hou
b
;
ghou@wmcinc.org
;
Marie Cardin
b
;
Len Marquart
a
;
Arnaud Dubat
c
关键词:
Sprouting
;
Whole-wheat flour
;
Tortilla
quality
;
Sensory
刊名:LWT - Food Science and Technology
出版年:2017
7.
Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on
sensory
, chemical and microbiological
quality
of rainbow trout (Oncorhynchus mykiss) fillets during ice storage
作者:
Yesim Ozogul
a
;
yozogul@cu.edu.tr" class="auth_mail" title="E-mail the corresponding author
;
İlknur Yuvka
a
;
Yılmaz Ucar
a
;
Mustafa Durmus
a
;
Ali Rıza Kö
;
sker
a
;
Mustafa Ö
;
z
b
;
Fatih Ozogul
a
关键词:
Nanoemulsion
;
Rainbow trout
;
Quality
;
Herb essential oil
刊名:LWT - Food Science and Technology
出版年:2017
8.
Smart sensor to predict retail fresh fish
quality
under ice storage
作者:
Mí
;
riam R. Garcí
;
a
a
;
Marta L. Cabo
b
;
Juan R. Herrera
b
;
Graciela Ramilo-Ferná
;
ndez
b
;
Antonio A. Alonso
a
;
Eva Balsa-Canto
a
;
ebalsa@iim.csic.es
关键词:
Smart sensor
;
Retail fish
quality
;
Quality
index method
;
Predictive microbiology
;
Core predictions
;
Fish-to-fish variability
刊名:Journal of Food Engineering
出版年:2017
9.
Post-mortem mechanical injection of low
quality
beef loins with pork back fat improves palatability and
sensory
attributes
作者:
DeMetris D. Reed Jr.
;
Lee-Anne J. Walter
;
Angela N. Schmitz
;
Daniel E. Guadiá
;
n-Garcí
a ;
Ty E. Lawrence
;
tlawrence@wtamu.edu
关键词:
Beef
;
Consumer
;
Fat
;
Pork
;
Sensory
;
WBSF
刊名:Meat Science
出版年:2017
10.
Impact of preharvest and postharvest alginate treatments enriched with vanillin on postharvest decay, biochemical properties,
quality
and
sensory
attributes of table grapes
作者:
Dilara Konuk Takma
;
Figen Korel
;
figenkorel@iyte.edu.tr
关键词:
Alginate
;
Postharvest
quality
;
Table grapes
;
Vanillin
刊名:Food Chemistry
出版年:2017
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