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在“Elsevier电子期刊”中，命中：19,044条，耗时：0.0209902 秒

在所有数据库中总计命中：126,590条

1.Bacterial diversity analysis of pork longissimus lumborum following long term ohmic cooking and water bath cooking by amplicon sequencing of 16S rRNA gene

作者：Xiaojing Tian ; Wei Wu ; Qianqian Yu ; Man Hou ; Fang Gao ; Xingmin Li ; Ruitong Dai ; ^{dairuitong@hotmail.com}

关键词：Pork ; Bacterial diversity ; Ohmic cooking ; Water bath cooking ; Refrigerated storage ; Amplicon sequencing

刊名：Meat Science

出版年：2017

2.Perspectives on learning to cook and public support for cooking education policies in the United States: A mixed methods study

作者：Julia A. Wolfson^a ; ^{jwolfson@umich.edu} ; Shannon Frattaroli^b ; Sara N. Bleich^c ; Katherine Clegg Smith^d ; Stephen P. Teret^b

关键词：United States ; Cooking ; Education ; Policy ; Responsibility ; Adults ; Mixed-methods

刊名：Appetite

出版年：2017

3.Review of the effects of different processing technologies on cooked and convenience rice quality

作者：L. Yu^a ; ^{l.yu@uq.edu.au} ; M.S. Turner^a ; ^b ; ^{m.turner2@uq.edu.au} ; M. Fitzgerald^a ; ^{m.fitzgerald2@uq.edu.au} ; J.R. Stokes^c ; ^{jason.stokes@uq.edu.au} ; T. Witt^a ; ^{t.witt@uq.edu.au}

关键词：Convenience rice ; Rice cooking ; Rice processing ; Cooked rice quality ; Rice sensory properties ; Rice physical properties

刊名：Trends in Food Science & Technology

出版年：2017

4.Changes in kernel morphology and starch properties of high-amylose brown rice during the cooking process

作者：Ting Pan ; Lingxiao Zhao ; Lingshang Lin ; Juan Wang ; Qiaoquan Liu ; ^{qqliu@yzu.edu.cn} ; Cunxu Wei ; ^{cxwei@yzu.edu.cn}

关键词：High-amylose rice ; Brown kernel ; Cooking ; Kernel morphology ; Starch properties

刊名：Food Hydrocolloids

出版年：2017

5.Effects of feeding wet distillers grains to cattle during different phases of production on lipid oxidation of cooked ground beef patties during storage¹

作者：N.T. Dierks ; B.D. Cleveland ; K.A. Varnold ; G.E. Erickson ; PAS ; G.A. Sullivan ^{gary.sullivan@unl.edu}

关键词：cooked ground beef ; distillers grains ; fatty acid composition ; lipid oxidation

刊名：The Professional Animal Scientist

出版年：2017

6.Food safety hazards associated with ready-to-bake cookie dough and its ingredients

作者：Shuang Wu^a ; Steven C. Ricke^b ; Keith R. Schneider^a ; Soohyoun Ahn^a ; ^{sahn82@ufl.edu}

关键词：Cookie dough ; Microbiological hazards ; Food safety ; Pathogens

刊名：Food Control

出版年：2017

7.Cook-off analysis of a propellant in a 7.62 hsp>mm barrel by experimental and numerical methods

作者：Halil Işık ; ^{halil.isik@yahoo.com} ; ^{hisik@kho.edu.tr} ; Fatih Gö ; ktaş

关键词：Cook-off (self-ignition) ; Transient heat transfer ; 7.62 ; mm barrel ; ANSYS ; Finite element method

刊名：Applied Thermal Engineering

出版年：2017

8.Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies

作者：H. Gö ; zde Yıldız^a ; T. Koray Palazoğlu^b ; ^{koray_palazoglu@yahoo.com} ; Welat Miran^b ; Tolgahan Kocadağlı^c ; Vural Gö ; kmen^c

关键词：Cookies ; Vacuum baking ; Surface temperature ; Acrylamide ; Risk value

刊名：Journal of Food Engineering

出版年：2017

9.The influence of cooking procedures on doxycycline concentration in contaminated eggs

作者：Anna Gajda ; ^{anna.gajda@piwet.pulawy.pl} ; Tomasz Bladek ; Malgorzata Gbylik-Sikorska ; Andrzej Posyniak

关键词：Doxycycline ; Concentration ; Cooking ; Eggs ; LC-MS/MS

刊名：Food Chemistry

出版年：2017

10.Effect of cooking on physicochemical properties and volatile compounds in lotus root (Nelumbo nucifera Gaertn)

作者：Shuyi Li^a ; Xiaojin Li^a ; ^b ; Olusola Lamikanra^a ; ^{Lamikanra@aol.com" class="auth_mail" title="E-mail the corresponding author} ; Qing Luo^a ; Zhiwei Liu^a ; Jun Yang^a

关键词：Lotus root ; Volatiles ; Texture ; GC&ndash ; MS ; Cooking ; Nelumbo nucifera

刊名：Food Chemistry

出版年：2017

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