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Elsevier电子期刊(128)
SpringerLink电子期刊(61)
NATURE电子期刊(2)
ACS电子期刊(27)
在“
SpringerLink电子期刊
”中,
命中:
61
条,耗时:小于0.01 秒
在所有数据库中总计命中:
225
条
1.
Increasing
cocoa
butter-like lipid production of
Saccharomyces cerevisiae
by expression of selected
cocoa
genes
作者:
Yongjun Wei
;
Michael Gossing
;
David Bergenholm
;
Verena Siewers
;
Jens Nielsen
关键词:
Phylogenetic analysis
;
TAG biosynthetic genes
;
Cocoa
butter
;
like lipids
;
Metabolic engineering
;
Synthetic biology
;
Cell factories
刊名:AMB Express
出版年:2017
2.
Biomedical Applications of
Cocoa
Bean Extract-Mediated Silver Nanoparticles as Antimicrobial, Larvicidal and Anticoagulant Agents
作者:
Musibau A. Azeez
;
Agbaje Lateef
;
Tesleem B. Asafa…
关键词:
Cocoa
beans
;
Silver nanoparticles
;
Antimicrobial
;
Anticoagulant
;
Larvicidal
刊名:Journal of Cluster Science
出版年:2017
3.
A Liquid Chromatography Time-of-Flight Mass Spectrometry-Based Metabolomics Approach for the Discrimination of
Cocoa
Beans
from Different Growing Regions
作者:
Katsuhito Hori
;
Toshio Kiriyama
;
Kazunobu Tsumura
关键词:
Cocoa
beans
;
LC
;
TOF MS
;
Metabolomics
;
Discrimination
刊名:Food Analytical Methods
出版年:2016
4.
Changes in the flavan-3-ols, anthocyanins, and flavanols composition of
cocoa
beans
of different Theobroma cacao L. groups affected by roasting conditions
作者:
Joanna Oracz
;
Ewa Nebesny
;
Dorota ?y?elewicz
关键词:
Cocoa
beans
;
Theobroma cacao L.
;
Roasting
;
Flavan
3 ;
ols
;
Anthocyanins
;
Flavanols
刊名:European Food Research and Technology
出版年:2015
5.
Novel Prediction of Total Fat Content in
Cocoa
Beans
by FT-NIR Spectroscopy Based on Effective Spectral Selection Multivariate Regression
作者:
Ernest Teye
;
Xingyi Huang
关键词:
Cocoa
beans
;
Total fat content
;
FT
;
NIR spectroscopy
;
Different PLS
;
Si
;
SVMR
刊名:Food Analytical Methods
出版年:2015
6.
The impact of yeast starter cultures on the microbial communities and volatile compounds in
cocoa
fermentation and the resulting sensory attributes of chocolate
作者:
Nádia Nara Batista
;
Cíntia Lacerda Ramos…
刊名:Journal of Food Science and Technology
出版年:2016
7.
Identification of predominant yeasts associated with artisan Mexican
cocoa
fermentations using culture-dependent and culture-independent approaches
作者:
A. Arana-Sánchez
;
L. E. Segura-García…
关键词:
Yeast
;
Mexican
cocoa
;
Fermentation
;
DGGE
;
RFLP
刊名:World Journal of Microbiology & Biotechnology
出版年:2015
8.
Discrimination of
Cocoa
Beans
According to Geographical Origin by Electronic Tongue and Multivariate Algorithms
作者:
Ernest Teye (1) (2)
Xingyi Huang (1)
Fangkai Han (1)
Francis Botchway (3)
关键词:
Cocoa
beans
;
Electronic tongue
;
Discrimination
;
Support vector machine
刊名:Food Analytical Methods
出版年:2014
9.
Application of various methods for determination of the color of
cocoa
beans
roasted under variable process parameters
作者:
Dorota ?y?elewicz (1)
Wies?awa Krysiak (1)
Ewa Nebesny (1)
Gra?yna Budryn (1)
关键词:
Cocoa
bean
;
Roasting
;
Color
;
Variable parameters
刊名:European Food Research and Technology
出版年:2014
10.
Simultaneous Measurement of Titratable Acidity and Fermentation Index in
Cocoa
Beans
by Electronic Tongue Together with Linear and Non-linear Multivariate Technique
作者:
Xingyi Huang
;
Ernest Teye
;
Joshua D. Owusu-Sekyere…
关键词:
Cocoa
bean
;
Electronic tongue
;
PC
;
SVMR
;
Titratable acidity
;
Fermentation index
刊名:Food Analytical Methods
出版年:2014
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