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CNKI会议论文(7)
CNKI学位论文(1101)
CNKI期刊论文0611(11)
知网期刊论文(1201)
在“
Elsevier电子期刊
”中,
命中:
708
条,耗时:0.0649742 秒
在所有数据库中总计命中:
2,320
条
1.
Evaluation of the synergism among volatile
compounds
in Oolong tea infusion by
odour
threshold with sensory analysis and E-nose
作者:
JianCai Zhu
a
;
b
;
Feng Chen
a
;
c
;
LingYing Wang
d
;
YunWei Niu
a
;
ZuoBing Xiao
a
;
sitflavor@163.com
关键词:
Oolong tea infusions
;
Volatile compound
;
Synergism
;
Odour
threshold
刊名:Food Chemistry
出版年:2017
2.
Effect of cooking on aroma profile of red kidney beans (Phaseolus vulgaris) and correlation with sensory quality
作者:
Prashant K. Mishra
1
;
Jyoti Tripathi
1
;
Sumit Gupta
;
sumitg@barc.gov.in" class="auth_mail" title="E-mail the corresponding author
;
Prasad S. Variyar
关键词:
Phaseolus vulgaris
;
Aroma
;
Red kidney beans
;
Sensory analysis
;
Raw and cooked beans
刊名:Food Chemistry
出版年:2017
3.
Analysis of
odour
compounds
from scented consumer products using gas chromatography-mass spectrometry and gas chromatography-olfactometry
作者:
Jennifer Bartsch
;
Erik Uhde
;
erik.uhde@wki.fraunhofer.de" class="auth_mail" title="E-mail the corresponding author
;
Tunga Salthammer
关键词:
Consumer products
;
Fragrances
;
Gas chromatography-olfactometry
;
Odour
;
Volatile organic
compounds
刊名:Analytica Chimica Acta
出版年:2016
4.
Characterisation of aroma-active and off-
odour
compounds
in German rainbow trout (Oncorhynchus mykiss). Part I: Case of aquaculture water from earthen-ponds farming
作者:
Mohamed Ahmed Abbas Mahmoud
a
;
b
;
c
;
mohamed.mahmoud@fau.de" class="auth_mail" title="E-mail the corresponding author
;
mohamed.mahmoud@ivv.fraunhofer.de" class="auth_mail" title="E-mail the corresponding author
;
Andrea Buettner
a
;
b
;
andrea.buettner@fau.de" class="auth_mail" title="E-mail the corresponding author
关键词:
Aroma extract dilution analysis
;
Solvent-assisted flavour evaporation
;
Gas chromatography-olfactometry
;
Odour
-active
compounds
;
Off-
odour
;
Rainbow trout
刊名:Food Chemistry
出版年:2016
5.
Recent developments in the analysis of musty
odour
compounds
in water and wine: A review
作者:
R.M. Callejó
;
n
a
;
C. Ubeda
b
;
R. Rí
;
os-Reina
a
;
M.L. Morales
a
;
A.M. Troncoso
a
;
amtroncoso@us.es" class="auth_mail" title="E-mail the corresponding author
关键词:
Musty
odour
;
Off-flavour
;
Sample preparation
;
Chromatography
;
Sensory threshold
;
Beverages
刊名:Journal of Chromatography A
出版年:2016
6.
Volatile and non-volatile
compounds
as
odour
and aroma predictors in dessert banana (Musa spp.)
作者:
Christophe Bugaud
a
;
b
;
bugaud@cirad.fr" class="auth_mail" title="E-mail the corresponding author
;
Pascaline Alter
b
关键词:
Musa
;
Sensory profile analysis
;
Cultivar
;
Volatile
compounds
;
Organic acids
;
Partial least square regression
刊名:Postharvest Biology and Technology
出版年:2016
7.
Effect of reuterin-producing Lactobacillus reuteri coupled with glycerol on the volatile fraction,
odour
and aroma of semi-hard ewe milk cheese
作者:
Natalia Gó
;
mez-Torres
a
;
Marta Á
;
vila
a
;
David Delgado
b
;
Sonia Garde
a
;
sgarde@inia.es" class="auth_mail" title="E-mail the corresponding author
关键词:
Lactobacillus reuteri
;
Reuterin
;
Cheese
;
Volatile
compounds
;
Aroma
;
Odour
刊名:International Journal of Food Microbiology
出版年:2016
8.
Prioritisation of odorants emitted from sewers using
odour
activity values
作者:
Eric C. Sivret
;
e.sivret@unsw.edu.au" class="auth_mail" title="E-mail the corresponding author
;
Bei Wang
bei.wang@unsw.edu.au" class="auth_mail" title="E-mail the corresponding author
;
Gavin Parcsi
g.parcsi@unsw.edu.au" class="auth_mail" title="E-mail the corresponding author
;
Richard M. Stuetz
r.stuetz@unsw.edu.au" class="auth_mail" title="E-mail the corresponding author
关键词:
Sewer
;
Sewage
;
Volatile organic
compounds
;
Volatile sulfur
compounds
;
Monitoring
;
Odour
activity
刊名:Water Research
出版年:2016
9.
Identification of
odour
-active
compounds
in ewes' raw milk commercial cheeses with sensory defects
作者:
Laura Zabaleta
a
;
b
;
laura.zabaleta@ehu.eus" class="auth_mail" title="E-mail the corresponding author
;
Karine Gourrat
b
;
Luis Javier R. Barron
a
;
Marta Albisu
a
;
Elisabeth Guichard
b
刊名:International Dairy Journal
出版年:2016
10.
Microbial diversity and volatile
odour
-active
compounds
of barrelled ewes' cheese as an intermediate product that determines the quality of winter bryndza cheese
作者:
Jana Sá
;
decká
;
a
;
Nikoleta &Scaron
;
aková
;
b
;
c
;
Domenico Pangallo
b
;
domenico.pangallo@savba.sk" class="auth_mail" title="E-mail the corresponding author
;
Janka Koreňová
;
a
;
Emil Kolek
a
;
Andrea Pu&scaron
;
ká
;
rová
;
b
;
Má
;
ria Bučková
;
b
;
Lubomí
;
r Valí
;
k
c
;
Tomá
;
&scaron
;
Kuchta
a
关键词:
Cheese
;
Lactic acid bacteria
;
Yeasts
;
Volatiles
;
Gas chromatography-olfactometry
刊名:LWT - Food Science and Technology
出版年:2016
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