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在“Elsevier”中，命中：1,031条，耗时：0.0519716 秒

1.Incorporation of blast resistance into 鈥淧RR78鈥? an elite Basmati rice restorer line, through marker assisted backcross breeding

作者：Vikas K. Singh^a ; ^b ; Atul Singh^a ; ^b ; S.P. Singh^b ; Ranjith K. Ellur^a ; Vikas Choudhary^c ; S. Sarkel^c ; Devinder Singh^a ; S. Gopala Krishnan^a ; M. Nagarajan^d ; K.K. Vinod^d ; U.D. Singh^c ; R. Rathore^e ; S.K. Prashanthi^f ; P.K. Agrawal^g ; J.C. Bhatt^g ; T. Mohapatra^h ; K.V. Prabhu^a ; A.K. Singh^a ; ^{aks_gene@yahoo.com}

关键词：Basmati restorer line ; Blast resistance ; Foreground selection ; Grain and cooking quality ; Hybrid rice ; Marker assisted backcross breeding

刊名：Field Crops Research

出版年：2012

2.Impact of selected factors - Cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes

作者：Jaromí ; r Lachman^a ; ^{lachman@af.czu.cz} ; Karel Hamouz^b ; Matyá ; &scaron ; Orsá ; k^a ; Vladimí ; r Pivec^a ; Kate艡ina Hejtmá ; nková ; ^a ; Kate艡ina Pazder暖^b ; Petr Dvo艡á ; k^b ; Jaroslav 膶epl^c

关键词：Coloured-flesh potatoes ; Anthocyanins ; Total anthocyanin content ; Cultivars ; Antioxidant activity ; Storage ; Cooking processing

刊名：Food Chemistry

出版年：2012

3.Design development and performance studies of a novel Single Family Solar Cooker

作者：S. Mahavar^a ; ¹ ; ^{smjpr1986@gmail.com} ; N. Sengar^b ; ^{namraghav@yahoo.co.in} ; P. Rajawat^a ; M. Verma^a ; P. Dashora^a ; ^{pdashora@yahoo.com}

关键词：Single family solar cooker ; On-field testing ; Hybrid insulation ; Polymeric glaze ; Cooking power ; Figure of merits

刊名：Renewable Energy

出版年：2012

4.The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast

作者：Monika Modzelewska-Kapitu艂a ; ^{monika.modzelewska@uwm.edu.pl} ; Ewa D膮browska ; Barbara Jankowska ; Aleksandra Kwiatkowska ; Marek Cierach

关键词：Beef ; Cooking ; Roast ; Chemical composition ; Tenderness ; Juiciness

刊名：Meat Science

出版年：2012

5.Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked patties

作者：Adnan Dundar^a ; Cemalettin Sar谋ç ; oban^b ; Mustafa Tahsin Y谋lmaz^c ; ^{mtyilmaz@yildiz.edu.tr}

关键词：Heterocyclic aromatic amines (HAAs) ; Patty ; Cooking temperature ; HPLC-DAD/UV ; Optimization

刊名：Meat Science

出版年：2012

6.SmartStretch鈩?Technology: V. The impact of SmartStretch鈩?technology on beef topsides (m. semimembranosus) meat quality traits under commercial processing conditions

作者：E.S. Toohey^a ; R. van de Ven^b ; J.M. Thompson^c ; G.H. Geesink^c ; D.L. Hopkins^c ; ^d ; ^{david.hopkins@dpi.nsw.gov.au}

关键词：SmartStretch&trade ; Tenderness ; Sarcomere length ; Meat quality

刊名：Meat Science

出版年：2012

7.Transesterification of waste cooking oil to biodiesel using Ca and Zr mixed oxides as heterogeneous base catalysts

作者：Asghar Molaei Dehkordi ; ^{amolaeid@sharif.edu} ; Mohammad Ghasemi

关键词：Biodiesel ; Waste cooking oil ; Transesterification ; Mixed oxide catalyst ; CaO-ZrO2

刊名：Fuel Processing Technology

出版年：2012

8.Improved cookstove as an appropriate technology for the Logone Valley (Chad聽-聽Cameroon): Analysis of fuel and cost savings

作者：Mentore Vaccari ; ^{vaccari@ing.unibs.it} ; Francesco Vitali ^{francesco.vitali@ing.unibs.it} ; Angelo Mazz&ugrave ; ^{mazzu@ing.unibs.it}

关键词：Appropriate technologies ; Controlled cooking test ; Developing Countries ; Energy efficiency ; Improved stove ; Water boiling test

刊名：Renewable Energy

出版年：2012

9.SmartStretch鈩?Technology. I. Improving the tenderness of sheep topsides (m. semimembranosus) using a meat stretching device

作者：E.S. Toohey^a ; ^{Edwina.Toohey@industry.nsw.gov.au} ; R. van de Ven^b ; J.M. Thompson^c ; G.H. Geesink^c ; D.L. Hopkins^c ; ^d

关键词：Stretch ; Tenderness ; Meat quality ; Topsides

刊名：Meat Science

出版年：2012

10.Chemical composition and cooking properties of beef forequarter muscles of Mexican cattle from different genotypes

作者：A. Chá ; vez^a ; E. Pé ; rez^a ; M.S. Rubio^a ; ^{msalud@servidor.unam.mx} ; R.D. Mé ; ndez^a ; E.J. Delgado^a ; D. Dí ; az^b

关键词：Beef quality ; Forequarter muscles ; Chemical composition ; Cooking properties

刊名：Meat Science

出版年：2012

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