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Elsevier电子期刊(888)
在“
Elsevier电子期刊
”中,
命中:
888
条,耗时:小于0.01 秒
在所有数据库中总计命中:
888
条
1.
Effect of cooking on physicochemical properties and volatile compounds in
lotus
root (Nelumbo nucifera Gaertn)
作者:
Shuyi Li
a
;
Xiaojin Li
a
;
b
;
Olusola Lamikanra
a
;
Lamikanra@aol.com" class="auth_mail" title="E-mail the corresponding author
;
Qing Luo
a
;
Zhiwei Liu
a
;
Jun Yang
a
关键词:
Lotus
root
;
Volatiles
;
Texture
;
GC&ndash
;
MS
;
Cooking
;
Nelumbo nucifera
刊名:Food Chemistry
出版年:2017
2.
Effect of alloying elements on pore characteristics of
lotus
-type porous Cu-X alloys (X = Ni, Co, Mn, Si, Sn, P)
作者:
Sang-Wook Kim
;
Ji-Woon Lee
;
Taek-Kyun Jung
;
Soong-Keun Hyun
;
skhyun@inha.ac.kr
关键词:
Lotus
-type porous metals
;
Alloying elements
;
Centrifugal casting technique
;
Porosity
;
Pore diameter
刊名:Materials Characterization
出版年:2017
3.
Fabrication of artificial super-hydrophobic
lotus
-leaf-like bamboo surfaces through soft lithography
作者:
Fapeng Wang
;
Song Li
;
Li Wang
;
hellen96@163.com
关键词:
Super-hydrophobicity
;
Lotus
leaf
;
Soft lithography
;
Bamboo surface
刊名:Colloids and Surfaces A: Physicochemical and Engineering Aspects
出版年:2017
4.
Shelf life extension of fresh
lotus
pods and seeds (Nelumbo nucifera Gaertn.) in response to treatments with 1-MCP and lacquer wax
作者:
Pengxia Li
;
pengxiali@126.com
;
Huali Hu
;
Shufen Luo
;
Leigang Zhang
;
Jianxiao Gao
关键词:
Lotus
pods and seeds
;
1-Methylcyclopropene
;
Lacquer wax
;
Senescence
刊名:Postharvest Biology and Technology
出版年:2017
5.
Enrichment and separation of quercetin-3-O-β-d-glucuronide from
lotus
leaves (nelumbo nucifera gaertn.) and evaluation of its anti-inflammatory effect
作者:
Fei Li
1
;
Xiao-Yue Sun
1
;
Xiao-Wei Li
;
Tong Yang
;
Lian-Wen Qi
;
qilw@cpu.edu.cn
;
fleude@126.com
关键词:
Lotus
leaves
;
Macroporous resin
;
Anti-inflammatory
;
Macrophages
刊名:Journal of Chromatography B
出版年:2017
6.
Structures, properties, and applications of
lotus
starches
作者:
Fan Zhu
fzhu5@yahoo.com" class="auth_mail" title="E-mail the corresponding author
关键词:
Lotus
;
Rhizome
;
Seed
;
Starch
;
Structure
;
Property
刊名:Food Hydrocolloids
出版年:2017
7.
Differences in specific chloride toxicity to Diospyros kaki cv. “Rojo Brillante” grafted on D.
lotus
and D. virginiana
作者:
Fernando Visconti
a
;
visconti_fer@gva.es
;
Diego S. Intrigliolo
b
;
a
;
Ana Quiñ
;
ones
a
;
Laura Tudela
a
;
Luis Bonet
c
;
José
;
Miguel de Paz
a
关键词:
ICP-AES
;
inductively coupled plasma atomic emission spectrometry
;
TSS
;
toxicity symptoms score
;
[Cl&minus
;
]iw
;
chloride concentration in the irrigation water
;
[Na+]iw
;
sodium concentration in the irrigation water
;
wcl&minus
;
leaf chloride content
;
wNa+
;
leaf sodium content
刊名:Scientia Horticulturae
出版年:2017
8.
Iron-induced nitric oxide leads to an increase in the expression of ferritin during the senescence of
Lotus
japonicus nodules
作者:
Sirinapa Chungopast
a
;
c
;
Mallika Duangkhet
a
;
Shigeyuki Tajima
a
;
Jian Feng Ma
b
;
Mika Nomura
a
;
nomura@ag.kagawa-u.ac.jp
关键词:
cPTIO
;
2-(4 carboxyphenyl)-4
45 ;
5-tetramethylimidazoline-1-oxyl-3-oxide
;
DAF-FM
;
diaminofluorescein-FM
;
DFOM
;
deferoxamine mesylate
;
GSNO
;
N-(N-l-γ-glutamyl-S-nitroso-l-cysteinyl) glycine
;
ICP-MS
;
inductively coupled plasma mass spectrometry
;
IDRS
;
iron dependent regulatory sequence
;
NO
;
nitric oxide
;
RFU
;
relative fluorescence units
;
SNP
;
sodium nitroprusside
;
wpi
;
weeks post inoculation
刊名:Journal of Plant Physiology
出版年:2017
9.
Mimicking the hierarchical surface topography and superhydrophobicity of the
lotus
leaf on magnesium alloy AZ31
作者:
Joy Gray-Munro
;
jgray@laurentian.ca
;
Justin Campbell
关键词:
Superhydrophobic
;
Biomimetic
;
Magnesium Alloy
;
Chemical etching
;
Surfaces
刊名:Materials Letters
出版年:2017
10.
Oxyresveratrol and ascorbic acid O/W microemulsion: Preparation, characterization, anti-isomerization and potential application as antibrowning agent on fresh-cut
lotus
root slices
作者:
Jianfei He
a
;
Qin Zhu
b
;
Xue Dong
a
;
Hongyang Pan
a
;
Jie Chen
a
;
c
;
Zong-Ping Zheng
a
;
zzpsea@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
Oxyresveratrol
;
O/W microemulsion
;
Preparation
;
Characterization
;
Anti-isomerization
;
Antibrowning
刊名:Food Chemistry
出版年:2017
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