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CNKI学位论文(84)
CNKI期刊论文0611(1)
知网期刊论文(177)
在“
Elsevier电子期刊
”中,
命中:
130
条,耗时:小于0.01 秒
在所有数据库中总计命中:
262
条
1.
Mouthfeel
perception of wine: Oral physiology, components and instrumental characterization
作者:
Laura Laguna
;
laura.laguna@csic.es
;
Begoñ
;
a Bartolomé
;
M. Victoria Moreno-Arribas
关键词:
Mouthfeel
;
Wine
;
Saliva
;
Rheology
;
Tribology
刊名:Trends in Food Science & Technology
出版年:2017
2.
Whey protein mouth drying influenced by thermal denaturation
作者:
Stephanie P. Bull
a
;
Yuchun Hong
a
;
Vitaliy V. Khutoryanskiy
b
;
Jane K. Parker
a
;
Marianthi Faka
c
;
Lisa Methven
a
;
l.methven@reading.ac.uk
关键词:
β-LG
;
β-lactoglobulin
;
ANOVA
;
analysis of variance
;
DLS
;
dynamic light scattering
;
QDA
;
quantitative descriptive analysis
;
RM-ANOVA
;
repeated measures analysis of variance
;
WPC
;
whey protein concentrate
刊名:Food Quality and Preference
出版年:2017
3.
Predicting sensory perceptions of thickened solutions based on rheological analysis
作者:
Qi He
a
;
b
;
Joanne Hort
c
;
Bettina Wolf
a
;
Bettina.wolf@nottingham.ac.uk" class="auth_mail" title="E-mail the corresponding author
关键词:
Mouthfeel
;
Flavour
;
Sweetness
;
Xanthan
;
Dextran
;
Thin film rheology
;
APCI-MS
刊名:Food Hydrocolloids
出版年:2016
4.
Effect of formulation variables on oral grittiness and preferences of multiparticulate formulations in adult volunteers
作者:
Felipe L. Lopez
a
;
felipe.lopez.13@ucl.ac.uk" class="auth_mail" title="E-mail the corresponding author
;
Alexandra Bowles
a
;
Mine Orlu Gul
a
;
David Clapham
b
;
Terry B. Ernest
b
;
Catherine Tuleu
a
关键词:
Grittiness
;
Rough mouth feel
;
Acceptability
;
Visual analogue scale
;
Sensory evaluation
;
Multiparticulate formulations
刊名:European Journal of Pharmaceutical Sciences
出版年:2016
5.
Development of an all rice malt beer: A gluten free alternative
作者:
Heidi Mayer
a
;
Dayana Ceccaroni
a
;
Ombretta Marconi
a
;
Valeria Sileoni
b
;
vale.sileoni@tiscali.it" class="auth_mail" title="E-mail the corresponding author
;
Giuseppe Perretti
a
;
Paolo Fantozzi
b
关键词:
All-rice malt beer
;
Saccharification
;
Protein degradation
;
Volatile aroma-active substances
;
Sensory analysis
刊名:LWT - Food Science and Technology
出版年:2016
6.
Effect of microwave treatment on enzyme inactivation and quality change of defatted avocado puree during storage
作者:
Linyan Zhou
a
;
b
;
Chia Ying Tey
b
;
Gokhan Bingol
b
;
bingolgo@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
Jinfeng Bi
a
关键词:
Avocado
;
Microwave treatment
;
Polyphenoloxidase
;
Nutrition
;
Sensory
;
Storage
刊名:Innovative Food Science & Emerging Technologies
出版年:2016
7.
Development and characterization of functional cultured buttermilk utilizing Aloe vera juice
作者:
Deepak Mudgil
;
dsmudgil@yahoo.com" class="auth_mail" title="E-mail the corresponding author
;
Sheweta Barak
;
Palak Darji
关键词:
Milk
;
Phase separation
;
Viscosity
;
Sensory
;
Functional food
刊名:Food Bioscience
出版年:2016
8.
Integration of olfactory and gustatory chemosignals in the insular cortex
作者:
Naoko Mizoguchi
a
;
b
;
naoko-m@dent.meikai.ac.jp" class="auth_mail" title="E-mail the corresponding author
;
Masayuki Kobayashi
b
;
c
;
d
;
kobayashi.masayuki@nihon-u.ac.jp" class="auth_mail" title="E-mail the corresponding author
;
Kazuyo Muramoto
a
;
tkazuyo@dent.meikai.ac.jp" class="auth_mail" title="E-mail the corresponding author
关键词:
Chemoperception
;
Insular cortex
;
In vivo optical imaging
;
Flavor
;
Cross modality
刊名:Journal of Oral Biosciences
出版年:2016
9.
Using mixed inocula of Saccharomyces cerevisiae killer strains to improve the quality of traditional sparkling-wine
作者:
Rocí
;
o Velá
;
zquez
a
;
Emiliano Zamora
b
;
Manuel Á
;
lvarez
c
;
Marí
;
a L. Á
;
lvarez
b
;
Manuel Ramí
;
rez
a
;
mramirez@unex.es" class="auth_mail" title="E-mail the corresponding author
关键词:
Yeast
;
Saccharomyces cerevisiae
;
Killer
;
Autolysis
;
Sparkling wine
;
Foam
刊名:Food Microbiology
出版年:2016
10.
Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages
作者:
Lorenzo C. Peyer
l.peyer@umail.ucc.ie" class="auth_mail" title="E-mail the corresponding author
;
Emanuele Zannini
E.Zannini@ucc.ie" class="auth_mail" title="E-mail the corresponding author
;
Elke K. Arendt
;
e.arendt@ucc.ie" class="auth_mail" title="E-mail the corresponding author
关键词:
Lactic acid bacteria
;
Cereal beverages
;
Flavour production
;
Textural modification
;
Pyruvate metabolism
刊名:Trends in Food Science & Technology
出版年:2016
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