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CNKI学位论文(1624)
CNKI期刊论文0611(2)
知网期刊论文(732)
在“
Elsevier电子期刊
”中,
命中:
45
条,耗时:小于0.01 秒
在所有数据库中总计命中:
2,358
条
1.
Determination of benzoxazinoids in
wheat
and rye
beer
s by HPLC-DAD and UPLC-QTOF MS
作者:
Juha-Matti Pihlava
;
juha-matti.pihlava@luke.fi" class="auth_mail" title="E-mail the corresponding author
;
Tuula Kurtelius
关键词:
Beer
;
Wheat
;
Rye
;
Benzoxazinoids
;
DIBOA
;
BOA
;
MBOA
刊名:Food Chemistry
出版年:2016
2.
Identification and quantitation of benzoxazinoids in
wheat
malt
beer
by qNMR and GC-MS
作者:
Paola Manoukian
a
;
b
;
Eleni Melliou
a
;
Maria Liouni
b
;
Prokopios Magiatis
a
;
magiatis@pharm.uoa.gr" class="auth_mail" title="E-mail the corresponding author
关键词:
Beer
;
Adsorption resin
;
qNMR
;
Benzoxazinoids
;
6MBOA
刊名:LWT - Food Science and Technology
出版年:2016
3.
Aging of craft durum
wheat
beer
fermented with sourdough yeasts
作者:
Ilaria Mascia
a
;
Costantino Fadda
a
;
Marcel Karabí
;
n
b
;
Pavel Dostá
;
lek
b
;
Alessandra Del Caro
a
;
delcaro@uniss.it" class="auth_mail" title="E-mail the corresponding author
关键词:
Shelf life
;
Craft
beer
;
Carbonyl compounds
;
Flavor stability
刊名:LWT - Food Science and Technology
出版年:2016
4.
Distinct Domestication Trajectories in Top-Fermenting
Beer
Yeasts and Wine Yeasts
作者:
Margarida Gonç
;
alves
1
;
4
;
Ana Pontes
1
;
Pedro Almeida
1
;
Raquel Barbosa
1
;
Marta Serra
1
;
Diego Libkind
2
;
Mathias Hutzler
3
;
Paula Gonç
;
alves
1
;
José
;
Paulo Sampaio
1
;
5
;
jss@fct.unl.pt" class="auth_mail" title="E-mail the corresponding author
关键词:
beer
;
top-fermenting ale
beer
;
wheat
beer
;
microbe domestication
;
yeast population genomics
;
domestication signatures
;
comparative genomics
;
Saccharomyces cerevisiae
;
phenolic off flavor (POF)
刊名:Current Biology
出版年:2016
5.
Cooking with
beer
: How much alcohol is left?
作者:
Julia Ryapushkina
a
;
jryapushkina@googlemail.com
;
Erik Skovenborg
b
;
eskov@dadlnet.dk
;
Arne Astrup
c
;
ast@nexs.ku.dk
;
Jens Risbo
a
;
jri@foo.ku.dk
;
Lene Mø
;
lskov Bech
d
;
Lene.Bech@carlsberg.com
;
Morten Georg Jensen
d
;
Mortengeorg.jensen@carlsberg.com
;
Pia Snitkjæ
;
r
a
;
piasnitkjaer@food.ku.dk
关键词:
Cooking
;
Beer
;
Alcohol
;
Ethanol
;
Food energy calculations
刊名:International Journal of Gastronomy and Food Science
出版年:2016
6.
Differentiation of Lactobacillus brevis strains using Matrix-Assisted-Laser-Desorption-Ionization-Time-of-Flight Mass Spectrometry with respect to their
beer
spoilage potential
作者:
Carola C. Kern
;
Rudi F. Vogel
;
J眉rgen Behr
关键词:
MALDI-TOF MS
;
Lactobacillus brevis
;
Beer
spoilage
刊名:Food Microbiology
出版年:June, 2014
7.
Formation of styrene dependent on fermentation management during
wheat
beer
production
作者:
Katrin J. Schwarz
a
;
katrin.j.schwarz@gmx.de
;
René
;
Stü
;
bner
b
;
Frank-Jü
;
rgen Methner
a
关键词:
Styrene
;
Wheat
beer
;
Aroma
;
Cinnamic acid
;
Ferulic acid
;
4-Vinylguaiacol
刊名:Food Chemistry
出版年:2012
8.
Beauvericin degradation during bread and
beer
making
作者:
G. Meca
a
;
giuseppe.meca@uv.es
;
g.meca@virgilio.it
;
T. Zhou
b
;
X.-Z. Li
b
;
J. Mañ
;
es
a
关键词:
Beauvericin
;
Beer
production
;
Bread production
;
Mycotoxin reduction
;
LC-MS/MS
;
LC-MS-LIT
刊名:Food Control
出版年:2013
9.
Production, characterization and applications of tannase
作者:
Jian Yao
;
Geng Shan Guo
;
Guang Hui Ren
;
Yu Huan Liu
关键词:
Microbial tannase
;
Fermentation
;
Application
;
Molecular expression
;
Three-dimensional architecture
刊名:Journal of Molecular Catalysis B: Enzymatic
出版年:March, 2014
10.
¡®Emerging¡¯ mycotoxins in cereals processing chains: Changes of enniatins during
beer
and bread making
作者:
Marta Vaclavikova
;
Alexandra Malachova
;
Zdenka Veprikova
;
Zbynek Dzuman
;
Milena Zachariasova
;
Jana Hajslova
;
jana.hajslova@vscht.cz
关键词:
Fusarium mycotoxins
;
Enniatins
;
U-HPLC&ndash
;
orbitrap MS
;
Malting
;
Brewing
;
Milling
;
Baking
刊名:Food Chemistry
出版年:2013
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