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在“SpringerLink电子期刊”中，命中：988条，耗时：0.0119887 秒

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1. Effects of Temperature, Time and Composition on Food Oil Surface Tension

作者： Tong Xu ; Veronica Rodriguez-Martinez ; Shreya N. Sahasrabudhe…

关键词：Surface tension ; Food oils ; Surface excess entropy and energy ; Lipid ; soluble surfactants ; Free fatty acids ; Amphiphilicity

刊名：Food Biophysics

出版年：2017

2. Determination of Mineral Oil-Saturated Hydrocarbons (MOSH) in Vegetable Oils by Large Scale Off-Line SPE Combined with GC-FID

作者： Bingning Li ; Yanwen Wu ; Lingling Liu…

关键词：Vegetable oils ; Mineral oil ; saturated hydrocarbons (MOSH) ; Large scale SPE ; GC ; FID

刊名：Journal of the American Oil Chemists' Society

出版年：2017

3. Evaluation of anti-oxidant and anti-microbial activity of various essential oils in fresh chicken sausages

作者： Heena Sharma ; S. K. Mendiratta ; Ravi Kant Agarwal…

关键词：Fresh chicken sausage ; Essential oils ; Storage stability ; Anti ; oxidant activity ; Sensory evaluation ; Shelf life

刊名：Journal of Food Science and Technology

出版年：2017

4. Dietary fat composition, food matrix and relative polarity modulate the micellarization and intestinal uptake of carotenoids from vegetables and fruits

作者： Purna Chandra Mashurabad ; Ravindranadh Palika…

关键词：Carotenoids ; Micellarization ; Bioaccessibility ; Dietary fat ; Caco ; 2 cells

刊名：Journal of Food Science and Technology

出版年：2017

5. Physical Characterization and Pork Packaging Application of Chitosan Films Incorporated with Combined Essential Oils of Cinnamon and Ginger

作者： Yifei Wang ; Yawen Xia ; Pengyu Zhang ; Lin Ye ; Lianqiang Wu…

关键词：Chitosan ; Essential oil ; Edible film ; Pork ; Antimicrobial ; Antioxidant

刊名：Food and Bioprocess Technology

出版年：2017

6. Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger

作者： Janu Chandran ; N. Nayana ; N. Roshini ; P. Nisha

关键词：Coconut oil ; Flavoured oil ; Essential oil ; Oxidative stability ; Thermal stability ; Antioxidant

刊名：Journal of Food Science and Technology

出版年：2017

7. Combined Application of Fluorescence Spectroscopy and Chemometrics Analysis in Oxidative Deterioration of Edible Oils

作者： Jun Cao ; Chuan Li ; Rong Liu ; Xiao-Ru Liu ; Yawei Fan…

关键词：Synchronous fluorescence spectroscopy ; Three dimensional fluorescence spectroscopy ; Chemometrics ; Oxidation deterioration ; Edible oil

刊名：Food Analytical Methods

出版年：2017

8. Sea fennel (Crithmum maritimum L.): from underutilized crop to new dried product for food use

作者： Massimiliano Renna ; Maria Gonnella ; Sofia Caretto…

关键词：Aromatic herb ; Colouring power ; Crithmum maritimum L. ; Exploitation ; Halophyte ; Sensory evaluation

刊名：Genetic Resources and Crop Evolution

出版年：2017

9. Evaluating Electron Paramagnetic Resonance (EPR) to Measure Lipid Oxidation Lag Phase for Shelf-Life Determination of Oils

作者： Leqi Cui ; Paul M. Lahti ; Eric A. Decker

关键词：EPRN ; tert ; Butylα ; phenylnitrone ; Tocopherol ; Lipid oxidation ; Rancid oil

刊名：Journal of the American Oil Chemists' Society

出版年：2017

10. Quantitative determination of phenolic compounds using LC-DAD-ESI-MS/MS in cv. Ayvalik olive oils as affected by harvest time

作者： Hasim Kelebek ; Serkan Selli ; Osman Kola

关键词：Olive oil ; Phenolic compounds ; Antioxidant capacity ; DPPH ; ABTS

刊名：Journal of Food Measurement and Characterization

出版年：2017

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