搜索页_ R.P.D. Cookeb

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GSW全文库(34)	馆藏期刊(1)	院士团队服务(1)	CNKI会议论文(32)	CNKI期刊论文0611(82)
中国地质文献-中文(2)	馆藏书目(25)	万方学术会议(4)	CNKI学位论文(16726)	知网期刊论文(14893)

在“Elsevier电子期刊”中，命中：5,695条，耗时：小于0.01 秒

在所有数据库中总计命中：31,800条

1.Effects of feeding wet distillers grains to cattle during different phases of production on lipid oxidation of cooked ground beef patties during storagep>1p>

作者：N.T. Dierks ; B.D. Cleveland ; K.A. Varnold ; G.E. Erickson ; PAS ; G.A. Sullivan p>gary.sullivan@unl.edup>

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

刊名：The Professional Animal Scientist

出版年：2017

2.Thermal performance of solar cooker with special cover glass of low-e antimony doped indium oxide (IAO) coating

作者：S.S. Ghoshp>ap> ; P.K. Biswasp>bp>p> ; p>p>1p>p> ; p>p>pkphffph@iitr.ernet.inp>p> ; p>p>prasantabiswascgcri@gmail.comp> ; S. Neogip>ap>

关键词：Solar cooker ; Solar factor ; Solar energy admittance ; Thermal efficiency ; Antimony doped indium oxide (IAO) coated glass ; Low-e glass

刊名：Applied Thermal Engineering

出版年：2017

3.Experimental studies and modeling the behavior of anaerobic growth of Clostridium perfringens in cooked rice under non-isothermal conditions

作者：Ke Luop>ap>p> ; p>p>bp> ; Jun Wangp>cp> ; Seon-Young Kimp>bp> ; Soon-Han Kimp>dp> ; Deog-Hwan Ohp>bp>p> ; p>p>deoghwa@kangwon.ac.kr" class="auth_mail" title="E-mail the corresponding authorp>

关键词：Clostridium perfringens ; Cooked rice ; Dynamic growth model ; Baranyi model ; Cooling

刊名：Food Control

出版年：2017

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

作者：L. Yup>ap>p> ; p>p>l.yu@uq.edu.aup> ; M.S. Turnerp>ap>p> ; p>p>bp>p> ; p>p>m.turner2@uq.edu.aup> ; M. Fitzgeraldp>ap>p> ; p>p>m.fitzgerald2@uq.edu.aup> ; J.R. Stokesp>cp>p> ; p>p>jason.stokes@uq.edu.aup> ; T. Wittp>ap>p> ; p>p>t.witt@uq.edu.aup>

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

5.Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis

作者：Tolga Akcanp>ap>p> ; p>p>tolgaakcan@gmail.comp> ; Mario Esté ; vezp>bp> ; Meltem Serdaroğlup>cp>

关键词：Edible films ; Antioxidant activity ; Laurel and sage ; Pre-cooked meatball ; Frozen storage

刊名：LWT - Food Science and Technology

出版年：2017

6.Cookeina cremeirosea, a new species of cup fungus from the South Pacific

作者：Bradley R. Kroppp> ; p>p>brad.kropp@usu.edup>

关键词：Ascomycota ; Pezizales ; Phylogenetics ; Samoa ; Sarcoscyphaceae

刊名：Mycoscience

出版年：2017

7.Cooked garlic and antioxidant activity: Correlation with organosulfur compound composition

作者：D.A. Locatellip>ap>p> ; p>p>bp> ; M.A. Nazarenop>cp> ; C.M. Fusarip>ap>p> ; p>p>bp> ; A.B. Camargop>ap>p> ; p>p>bp>p> ; p>p>dp>p> ; p>p>acamargo@fca.uncu.edu.ar" class="auth_mail" title="E-mail the corresponding authorp>

关键词：Allium sativum ; Antiradical activity ; cooking treatments ; Bioactive compounds ; OSCs

刊名：Food Chemistry

出版年：2017

8.Evaluation of oligosaccharide profiles in selected cooked tubers and roots subjected to in vitro digestion

作者：Renata A. Soriano Sanchop> ; p>p>renatasancho@gmail.comp> ; Jane Delane R.P. Souza ; Fabí ; ola Aliaga de Lima ; Glaucia Maria Pastore

关键词：Fructo-oligosaccharide ; Malto-oligosaccharide ; Sweet potato ; Arracacia xanthorrhiza ; HPAE-PAD

刊名：LWT - Food Science and Technology

出版年：2017

9.Omega-3 fatty acids, nutrient retention values, and sensory meat eating quality in cooked and raw Australian lamb

作者：Aaron Ross Flakemorep>ap> ; Bunmi Sherifat Malau-Adulip>bp> ; Peter David Nicholsp>ap>p> ; p>p>cp> ; Aduli Enoch Othniel Malau-Adulip>ap>p> ; p>p>dp>p> ; p>p>Aduli.MalauAduli@utas.edu.aup>p> ; p>p>aduli.malauaduli@jcu.edu.aup>p> ; p>p>aduli40@yahoo.co.ukp>

关键词：Lamb ; Nutrient retention ; Cooking ; Intramuscular fat ; Omega-3 fatty acids ; Sensory

刊名：Meat Science

出版年：2017

10.Improving simultaneously the quality and safety of cooked and peeled shrimp using a cocktail of bioprotective lactic acid bacteria

作者：Taous Saraouip>ap>p> ; p>p>bp>p> ; p>p>cp>p> ; p>p>taous.saraoui@gmail.comp> ; Josiane Cornetp>ap>p> ; p>p>josiane.cornet@ifremer.frp> ; Emilie Guillouetp>ap>p> ; p>p>emilieguillouet@hotmail.frp> ; Marie France Piletp>bp>p> ; p>p>cp>p> ; p>p>marie-france.pilet@oniris-nantes.frp> ; Fré ; dé ; rique Chevalierp>ap>p> ; p>p>fchevali@ifremer.frp> ; Jean-Jacques Joffraudp>ap>p> ; p>p>jean.jacques.joffraud@ifremer.frp> ; Fran&ccedil ; oise Leroip>ap>p> ; p>p>Francoise.Leroi@ifremer.frp>

关键词：Carnobacterium divergens V41 ; Lactococcus piscium CNCM I-4031 ; Penaeus vannamei ; Listeria monocytogenes ; Biopreservation

刊名：International Journal of Food Microbiology

出版年：2017

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