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在“
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命中:
444
条,耗时:0.0229871 秒
在所有数据库中总计命中:
1,729
条
1.
Pasting properties, grain-filling characteristics and allelic variation linked to the grain
quality
in diverse rice
作者:
Likai Chen
;
Xianchen Yan
;
Liping Wang
;
Weiwei Gao
;
Jing Yang
;
Siping Chen…
关键词:
Rice
;
Grain
quality
;
RVA profile
;
Grain filling
;
Marker
;
trait association
刊名:Euphytica
出版年:2017
2.
Infrared Heating as a Disinfestation Method Against
Sitophilus oryzae
and Its Effect on Textural and
Cooking
Properties of Milled Rice
作者:
Wasan Duangkhamchan
;
Adisak Phomphai
;
Ruchuon Wanna…
关键词:
Rice weevils
;
Insect control
;
Thermal death kinetics
;
Response surface
刊名:Food and Bioprocess Technology
出版年:2017
3.
Effects of microbial transglutaminase, fibrimex and alginate on physicochemical properties of cooked ground meat with reduced salt level
作者:
Esra Atilgan
;
Birol Kilic
关键词:
Microbial transglutaminase
;
Fibrin
;
Thrombin
;
Alginate
;
Meat
quality
刊名:Journal of Food Science and Technology
出版年:2017
4.
Physical properties and lung deposition of particles emitted from five major indoor sources
作者:
Tuan V. Vu
;
Jakub Ondracek
;
Vladimir Zdímal…
关键词:
Indoor sources
;
Particle size
;
Hygroscopic growth
;
Lung deposition
刊名:Air
Quality
, Atmosphere & Health
出版年:2017
5.
Validation and Applicability of Single Kernel-Based Cut Grain Dip Method for Amylose Determination in Rice
作者:
Ramadoss Bharathi Raja
;
Varadharaju Anusheela…
关键词:
Amylose content
;
Cut grain dip method
;
High
;
performance size
;
exclusion chromatography
;
Rice
刊名:Food Analytical Methods
出版年:2017
6.
Quality
and Energy Evaluation in Meat
Cooking
作者:
Pankaj B. Pathare
;
Anthony Paul Roskilly
关键词:
Meat
cooking
;
Tenderness
;
Cooking
loss
;
Thermal diffusivity
;
Cooking
energy
刊名:Food Engineering Reviews
出版年:2016
7.
Shiga (Vero)-toxin producing
Escherichia coli
isolated from the hospital foods; virulence factors, o-serogroups and antimicrobial resistance properties
作者:
Reza Ranjbar
;
Mojtaba Masoudimanesh…
关键词:
Shiga
;
toxin producing escherichia coli
;
Virulence factors
O ;
serogroups
;
Antibiotic resistance properties
;
Hospital foods
;
Iran
刊名:Antimicrobial Resistance & Infection Control
出版年:2017
8.
Zinc fertilization enhances growth and
quality
parameters of aromatic rice (
Oryza sativa
L.) varieties
作者:
Prakash Chand Ghasal
;
Yashbir Singh Shivay…
关键词:
Amylose
;
Cooking
quality
;
Growth parameters
;
Milling
;
Zinc source
刊名:Indian Journal of Plant Physiology
出版年:2016
9.
Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta
quality
作者:
Karima Tazrart
;
Farid Zaidi
;
Carmen Lamacchia…
关键词:
Broad beans
;
Maccheronccini pasta
;
Dietary reference intake
;
Nutritional
quality
;
Cooking
properties
;
Colour parameters
刊名:European Food Research and Technology
出版年:2016
10.
Quality
Attributes of Functional, Fiber-Enriched Pork Loaves
作者:
Akhilesh K. Verma
;
Manish Kumar Chatli
;
Nitin Mehta
;
Pavan Kumar…
关键词:
Pork
;
Inulin
;
Quality
;
Color
;
Texture profile
;
Sensory
;
Processing
quality
刊名:Agricultural Research
出版年:2016
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