设为首页
收藏本站
网站地图
|
English
|
公务邮箱
About the library
Background
History
Leadership
Organization
Readers' Guide
Opening Hours
Collections
Help Via Email
Publications
Electronic Information Resources
常用资源
电子图书
期刊论文
学位会议
外文资源
特色专题
内部出版物
CNKI学位论文(398)
知网期刊论文(167)
在“
Elsevier电子期刊
”中,
命中:
66
条,耗时:小于0.01 秒
在所有数据库中总计命中:
565
条
1.
Dietary Factors Reduce Risk of Acute Pancreatitis in a Large Multiethnic Cohort
作者:
Veronica Wendy Setiawan
&lowast
;
;
&Dagger
;
;
vsetiawa@usc.edu
;
Stephen J. Pandol
§
;
;
Jacqueline Porcel
&Dagger
;
;
Pengxiao C. Wei
&lowast
;
;
Lynne R. Wilkens
‖
;
Loï
;
c Le Marchand
‖
;
Malcolm C. Pike
&lowast
;
;
¶
;
;
Kristine R. Monroe
&lowast
;
关键词:
Pancreas
;
Population
;
Epidemiology
刊名:Clinical Gastroenterology and Hepatology
出版年:2017
2.
Changes of microstructure characteristics and intermolecular interactions of preserved
egg
white gel during pickling
作者:
Yan Zhao
a
;
b
;
c
;
Zhangyi Chen
b
;
c
;
Jianke Li
b
;
c
;
Mingsheng Xu
a
;
Yaoyao Shao
a
;
Yonggang Tu
a
;
tygzy1212@aliyun.com" class="auth_mail" title="E-mail the corresponding author
关键词:
PEW
;
preserved
egg
white
;
ESEM
;
environment scanning electron microscopy
;
LF-NMR
;
low-field NMR
;
β-ME
;
beta-mercaptoethanol
;
SDS&ndash
;
PAGE
;
sodium dodecyl sulfate&ndash
;
polyacrylamide gel electrophoresis
刊名:Food Chemistry
出版年:2016
3.
The thermal aggregation of ovalbumin as large particles decreases its allergenicity for
egg
allergic patients and in a murine model
作者:
M. Claude
;
R. Lupi
;
G. Bouchaud
;
M. Bodinier
;
C. Brossard
;
chantal.brossard@nantes.inra.fr" class="auth_mail" title="E-mail the corresponding author
;
S. Denery-Papini
关键词:
A-OVA
;
aggregated OVA
;
EW
;
egg
whites
;
IF
;
mean intensity of fluorescence measured on coated OVA
;
IF0
;
mean intensity of fluorescence measured without coated OVA
;
LLS
;
laser light scattering
;
mMCP-1
;
mouse mast cell protease-1
;
N-OVA
;
native OVA
;
OVA
;
ovalbumin
;
OVM
;
ovomucoid
;
RBL
;
Rat basophil leukemia
刊名:Food Chemistry
出版年:2016
4.
Physical properties of
egg
whites
and whole
egg
s relevant to microwave pasteurization
作者:
Wenjia Zhang
a
;
Fang Liu
a
;
Caleb Nindo
b
;
Juming Tang
a
;
jtang@wsu.edu
关键词:
Egg
whites
;
Whole
egg
s
;
Dielectric properties
;
Gelation
;
Gel strength
;
Water holding capacity
刊名:Journal of Food Engineering
出版年:2013
5.
Growth and survival kinetics of Listeria monocytogenes in cooked
egg
whites
作者:
Ting Fang
;
Lihan Huang
关键词:
Hard-boiled
egg
s
;
Listeria monocytogenes
;
Microbial safety
;
Predictive modeling
刊名:Food Control
出版年:2014
6.
Systemic administration of lipopolysaccharide in laying hens stimulates antimicrobial properties of
egg
white against Staphylococcus aureus
作者:
Larbi Bedrani
a
;
Emmanuelle Helloin
b
;
Nicolas Guyot
a
;
Yves Nys
a
;
Yves.Nys@tours.inra.fr
关键词:
Laying hens
;
LPS
;
Egg
white
;
Antimicrobial activity
刊名:Veterinary Immunology and Immunopathology
出版年:2013
7.
Effect of high pressure treatment on
egg
white protein digestibility and peptide products
作者:
Andrew Hoppe
a
;
ahoppe@huskers.unl.edu
;
Stephanie Jung
b
;
1
;
jung@iastate.edu
;
Anuja Patnaik
c
;
anuja_patnaik@yahoo.com
;
Michael G. Zeece
a
;
mzeece@unl.edu
关键词:
Egg
white proteins
;
High hydrostatic pressure
;
In vitro digestibility
;
Pepsin
;
Allergenicity
;
Bioactive peptides
;
Proteomics
刊名:Innovative Food Science and Emerging Technologies
出版年:2013
8.
Identification of five reptile
egg
whites
protein using MALDI-TOF mass spectrometry and LC/MS-MS analysis
作者:
Bung-on Prajanban
a
;
Laoo Shawsuan
a
;
Sakda Daduang
a
;
Jintana Kommanee
a
;
Sittiruk Roytrakul
b
;
Apisak Dhiravisit
c
;
Sompong Thammasirirak
a
;
somkly@kku.ac.th
关键词:
Egg
white protein
;
Reptile
;
2D-PAGE
;
Mass spectrometry
;
Western blot
刊名:Journal of Proteomics
出版年:2012
9.
Sensory evaluation and quality indicators of nutritionally-enhanced
egg
product with ¦Ø-3 rich oils
作者:
Helenia D. Sedoski
;
Sarah K. Beamer
;
Jacek Jaczynski
;
Susan Partington
;
Kristen E. Matak
;
Kristen.Matak@mail.wvu.edu
关键词:
¦Ø-3
;
TBARS
;
Texture profile analysis
;
Functional food
;
Egg
composition
;
Sensory evaluation
;
Storage quality and stability
刊名:Lebensmittel-Wissenschaft und -Technologie
出版年:2012
10.
A new method for preparing tannin-based foams
作者:
A. Szczurek
a
;
V. Fierro
a
;
A. Pizzi
b
;
c
;
M. Stauber
d
;
A. Celzard
a
;
e
;
1
;
Alain.Celzard@univ-lorraine.fr" class="auth_mail
关键词:
Tannin
;
Foam
;
Porosity
;
Mechanical strength
;
Thermal conductivity
刊名:Industrial Crops and Products
出版年:March, 2014
1
2
3
4
5
6
7
按检索点细分(66)
题名(9)
作者(3)
关键词(3)
文摘(55)
按出版年细分(66)
2027年及以后(1)
2017年(1)
2016年(2)
2014年(1)
2013年(5)
2012年(6)
2011年(2)
2010年(6)
2009年(1)
2008年(2)
2007年(2)
2006年(5)
2005年(1)
2003年(3)
2002年(3)
2001年(2)
2000年(2)
2000年及以前(21)
NGLC 2004-2010.National Geological Library of China All Rights Reserved.
Add:29 Xueyuan Rd,Haidian District,Beijing,PRC. Mail Add: 8324 mailbox 100083
For exchange or info please contact us via
email
.