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CNKI学位论文(4655)
知网期刊论文(4905)
在“
Elsevier电子期刊
”中,
命中:
3,958
条,耗时:小于0.01 秒
在所有数据库中总计命中:
9,627
条
1.
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine
yeasts
作者:
Piergiorgio Comuzzo
;
piergiorgio.comuzzo@uniud.it
;
Sonia Calligaris
;
Lucilla Iacumin
;
Federica Ginaldi
;
Sabrina Voce
;
Roberto Zironi
关键词:
High pressure homogenization
;
Saccharomyces
;
Autolysis
;
Wine
;
Inactive dry
yeasts
刊名:Food Chemistry
出版年:2017
2.
Yeasts
from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation
作者:
Rafaela Pereira Andrade
a
;
Carolina Naves Melo
a
;
Zlatina Genisheva
b
;
Rosane Freitas Schwan
a
;
Whasley Ferreira Duarte
a
;
whasleyduarte@dbi.ufla.br
关键词:
Cheese
yeasts
;
Lactose fermentation
;
Ethanol
;
Aromatic compounds
;
MALDI TOF
刊名:Food Research International
出版年:2017
3.
Identification of the major
yeasts
isolated from high moisture corn and corn silages in the United States using genetic and biochemical methods
作者:
M.C. Santos
*
;
C. Golt
&dagger
;
;
R.D. Joerger
*
;
G.D. Mechor
&Dagger
;
;
Gerson B. Mourã
;
o
§
;
;
L. Kung Jr.
*
;
lksilage@udel.edu
关键词:
fermentation
;
Pichia anomala
;
spoilage
刊名:Journal of Dairy Science
出版年:2017
4.
How native
yeasts
may influence the chemical profile of the Brazilian spirit, cachaça?
作者:
Cauré
;
B. Portugal
;
caure.portugal@gmail.com
;
Arthur Paron de Silva
;
Aline M. Bortoletto
;
André
;
R. Alcarde
关键词:
Ethanol (PubChem CID
;
702)
;
1-propanol (PubChem CID
;
1031)
;
Isoamyl alcohol (PubChem CID
;
31
;
260)
;
Isobutanol (PubChem CID
;
6560)
;
1-butanol (PubChem CID
;
263)
;
Acetaldehyde (PubChem CID
;
177)
;
Ethyl acetate (PubChem CID
;
8857)
;
Acetic acid (PubChem CID
;
176)
;
Methanol (PubChem CID
;
887)
;
Ethyl carbamate (PubChem CID
;
5641)
;
Furfural (PubChem CID
;
7362)
刊名:Food Research International
出版年:2017
5.
Detection and identification of
yeasts
in natural whey starter for Parmigiano Reggiano cheese-making
作者:
Fabio Coloretti
a
;
fabio.coloretti@unibo.it
;
Cristiana Chiavari
a
;
Diana Luise
a
;
Rosanna Tofalo
b
;
Giuseppe Fasoli
b
;
Giovanna Suzzi
b
;
Luigi Grazia
a
刊名:International Dairy Journal
出版年:2017
6.
An AFLP based method for the detection and identification of indigenous yeast in complex must samples without a microbiological culture
作者:
Ignacio Baselga
a
;
Olga Zafra
a
;
Estela Pé
;
rez Lago
a
;
Raquel Francisco-Á
;
lvarez
a
;
Gemma Rodriguez-Tarduchy
b
;
Cruz Santos
a
;
c.santos@ufv.es
关键词:
AFLP database
;
Wine
yeasts
;
Indigenous strains
;
Molecular markers
刊名:International Journal of Food Microbiology
出版年:2017
7.
Efficient oleaginous
yeasts
for lipid production from lignocellulosic sugars and effects of lignocellulose degradation compounds on growth and lipid production
作者:
Rujiralai Poontawee
a
;
b
;
Wichien Yongmanitchai
a
;
Savitree Limtong
a
;
b
;
fscistl@ku.ac.th
关键词:
Biodiesel
;
Microbial lipid
;
Oleaginous yeast
;
Lignocellulosic sugar
;
Lignocellulose degradation compounds
刊名:Process Biochemistry
出版年:2017
8.
Population analysis of biofilm
yeasts
during fino sherry wine aging in the Montilla-Moriles D.O. region
作者:
Miriam Marin-Menguiano
;
Sandra Romero-Sanchez
;
Ramó
;
n R. Barrales
;
Jose I. Ibeas
;
joibecor@upo.es
关键词:
Flor yeast
;
Yeast
;
Saccharomyces cerevisiae
;
Sherry wine
;
Biological aging
;
Biofilm
;
Velum
刊名:International Journal of Food Microbiology
出版年:2017
9.
Performance evaluation of volatile organic compounds by antagonistic
yeasts
immobilized on hydrogel spheres against gray, green and blue postharvest decays
作者:
Lucia Parafati
;
Alessandro Vitale
;
Cristina Restuccia
;
crestu@unict.it
;
Gabriella Cirvilleri
关键词:
Hydrogel spheres
;
Yeast viability
;
VOCs
;
Strawberry
;
Mandarin
;
Postharvest fungal pathogens
刊名:Food Microbiology
出版年:2017
10.
Application of lactic acid bacteria and
yeasts
as starter cultures for reduced-salt soy sauce (moromi) fermentation
作者:
Pannarat Singracha
a
;
Nuttawee Niamsiri
a
;
Wonnop Visessanguan
b
;
Sittiwat Lertsiri
a
;
sittiwat.ler@mahidol.ac.th
;
Apinya Assavanig
a
关键词:
Soy sauce
;
Reduced-salt moromi fermentation
;
Starter cultures
;
Volatile flavor compounds
;
Biogenic amines
刊名:LWT - Food Science and Technology
出版年:2017
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