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内部出版物
CNKI学位论文(123)
知网期刊论文(149)
在“
Elsevier电子期刊
”中,
命中:
128
条,耗时:小于0.01 秒
在所有数据库中总计命中:
272
条
1.
Contamination levels of organophosphorus and synthetic pyrethroid pesticides in
cocoa
beans
from Ghana
作者:
Elvis D. Okoffo
elvispogas@yahoo.com
;
Benedicta Y. Fosu-Mensah
;
yayramensah@staff.ug.edu.gh
;
Christopher Gordon
cgordon@staff.ug.edu.gh
关键词:
Cocoa
beans
;
Contamination levels
;
Pesticide residues
;
Organophosphorus
;
Synthetic pyrethroids
;
Ghana
;
Health risks
刊名:Food Control
出版年:2017
2.
Targeted and untargeted characterisation of free and glycosylated simple phenols in
cocoa
beans
using high resolution-tandem mass spectrometry (Q-Orbitrap)
作者:
C. Barnaba
;
T. Nardin
;
A. Pierotti
;
M. Malacarne
;
R. Larcher
;
roberto.larcher@fmach.it
关键词:
LC&ndash
;
HRMS
;
SPE
;
Glycosylphenol
;
Bound simple phenols
刊名:Journal of Chromatography A
出版年:2017
3.
Cocoa
fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate
作者:
Maria Gabriela da Cruz Pedrozo Miguel
a
;
Livia Viana de Castro Reis
b
;
Priscila Efraim
c
;
Cledir Santos
a
;
d
;
cledir.santos@ufrontera.cl
;
Nelson Lima
a
;
e
;
Rosane Freitas Schwan
a
;
rschwan@dbi.ufla.br
关键词:
Theobroma cacao L.
;
Fermentation
;
MALDI-TOF MS
;
Temporal dominance of sensations
;
Microbial succession
刊名:LWT - Food Science and Technology
出版年:2017
4.
Sequencing and Identification of Different Salmonella Species in
Cocoa
Beans
Treated with Gamma Irradiation
作者:
A. Flores Granados
a
;
b
;
angieflo2002@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
N. Ruiz Quiñ
;
ones
c
;
F. Fantinatti Garboggini
c
;
P. Efraim
d
;
M.C. Teixeira Duarte
a
;
b
关键词:
Irradiation
;
cocoa
beans
;
Salmonella spp
;
PCR specifc group
;
16S sequencing.
刊名:Procedia Food Science
出版年:2016
5.
HR MAS
1
H NMR and chemometrics as useful tool to assess the geographical origin of
cocoa
beans
- Comparison with HR
1
H NMR
作者:
A. Marseglia
a
;
D. Acquotti
b
;
R. Consonni
c
;
L.R. Cagliani
c
;
G. Palla
a
;
A. Caligiani
a
;
augusta.caligiani@unipr.it" class="auth_mail" title="E-mail the corresponding author
关键词:
HR MAS 1H NMR
;
HR 1H NMR
;
Cocoa
beans
;
Geographical origin
;
Metabolic profiling
;
Chemometrics
刊名:Food Research International
出版年:2016
6.
Multielemental fingerprinting and geographic traceability of Theobroma cacao
beans
and
cocoa
products
作者:
Daniela Bertoldi
a
;
daniela.bertoldi@fmach.it" class="auth_mail" title="E-mail the corresponding author
;
Alice Barbero
a
;
Federica Camin
a
;
Augusta Caligiani
b
;
Roberto Larcher
a
关键词:
Cocoa
bean
;
Dark chocolate
;
ICP-MS
;
Elemental profile
;
Geographic origin
刊名:Food Control
出版年:2016
7.
Aseptic artificial fermentation of
cocoa
beans
can be fashioned to replicate the peptide profile of commercial
cocoa
bean fermentations
作者:
Warren A. John
a
;
Neha Kumari
a
;
Nina L. Bö
;
ttcher
a
;
Kouame Jean Koffi
b
;
Sergio Grimbs
a
;
Gino Vrancken
b
;
Roy N. D'Souza
a
;
Nikolai Kuhnert
a
;
Matthias S. Ullrich
a
;
m.ullrich@jacobs-university.de" class="auth_mail" title="E-mail the corresponding author
关键词:
Artificial fermentation
;
Flavour precursors
;
Cocoa
;
Peptides
;
Proteases
刊名:Food Research International
出版年:2016
8.
Factors contributing to the variation in the volatile composition of chocolate: Botanical and geographical origins of the
cocoa
beans
, and brand-related formulation and processing
作者:
Valentina Acierno
a
;
b
;
valentina.acierno@wur.nl" class="auth_mail" title="E-mail the corresponding author
;
Sine Yener
c
;
sineyener@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
Martin Alewijn
a
;
martin.alewijn@wur.nl" class="auth_mail" title="E-mail the corresponding author
;
Franco Biasioli
c
;
franco.biasioli@fmach.it" class="auth_mail" title="E-mail the corresponding author
;
Saskia van Ruth
a
;
b
;
saskia.vanruth@wur.nl" class="auth_mail" title="E-mail the corresponding author
关键词:
Chemometrics
;
Chocolate
;
Cocoa
bean genetic group
;
Geographical origin
;
PTR-MS
;
Volatile compound fingerprint
刊名:Food Research International
出版年:2016
9.
Inoculum of the starter consortia and interactive metabolic process in enhancing quality of
cocoa
bean (Theobroma cacao) fermentation
作者:
M.V.S. Sandhya
a
;
1
;
B.S. Yallappa
a
;
1
;
M.C. Varadaraj
b
;
J. Puranaik
a
;
L. Jaganmohan Rao
a
;
P. Janardhan
c
;
Pushpa S. Murthy
a
;
pushpamurthys@yahoo.com" class="auth_mail" title="E-mail the corresponding author
;
pushpa@cftri.res.in" class="auth_mail" title="E-mail the corresponding author
关键词:
Cocoa
beans
;
Fermentation
;
Starter cultures
;
Microbial inoculum
;
Quality attributes
刊名:LWT - Food Science and Technology
出版年:2016
10.
The influence of the roasting process conditions on the polyphenol content in
cocoa
beans
, nibs and chocolates
作者:
Dorota Żyżelewicz
a
;
dorota.zyzelewicz@p.lodz.pl" class="auth_mail" title="E-mail the corresponding author
;
Wiesława Krysiak
a
;
Joanna Oracz
a
;
Dorota Sosnowska
b
;
Grażyna Budryn
a
;
Ewa Nebesny
a
关键词:
Cocoa
bean
;
Cocoa
nibs
;
Chocolate
;
Roasting
;
Phenolic compounds
;
LC&ndash
;
MS/MS
刊名:Food Research International
出版年:2016
1
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7
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