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在“
Elsevier电子期刊
”中,
命中:
1,767
条,耗时:小于0.01 秒
在所有数据库中总计命中:
7,079
条
1.
Improv
e
d physicoch
e
mical prop
e
rti
e
s and h
e
patic prot
e
ction of
Maillard
r
e
action products d
e
riv
e
d from fish prot
e
in hydrolysat
e
s and ribos
e
作者:
Sung-Yong Yang
a
;
1
;
Sanghoon L
ee
b
;
1
;
Min Ch
e
ol Pyo
a
;
Hy
e
onjin J
e
on
b
;
Yoonsook Kim
b
;
2
;
kimyus@kfri.r
e
.kr
;
Kwang-Won L
ee
a
;
2
;
kwangwon@kor
e
a.ac.kr
关键词:
Fish prot
e
in hydrolysat
e
;
Maillard
r
e
action
;
Physicoch
e
mical prop
e
rty
;
H
e
patic prot
e
ction
;
Nrf2 transcription factor
刊名:Food Ch
e
mistry
出版年:2017
2.
E
ff
e
ct of
Maillard
r
e
action on th
e
structural and immunological prop
e
rti
e
s of r
e
combinant silv
e
r carp parvalbumin
作者:
Yong-Juan Zhao
a
;
1
;
Qiu-F
e
ng Cai
a
;
b
;
1
;
T
e
ng-chuan Jin
c
;
Ling-Jing Zhang
a
;
b
;
Dan-Xia F
e
i
a
;
Guang-Ming Liu
a
;
b
;
Min-Ji
e
Cao
a
;
b
;
mjcao@jmu.
e
du.cn" class="auth_mail" titl
e
="E-mail th
e
corr
e
sponding author
关键词:
Parvalbumin
;
Maillard
r
e
action
;
Glycation sit
e
s
;
Structural charact
e
rization
;
Immunor
e
activity
刊名:LWT - Food Sci
e
nc
e
and T
e
chnology
出版年:2017
3.
Us
e
of sacrificial anod
e
t
e
chnology to mitigat
e
non-
e
nzymic
Maillard
browning
作者:
G
e
org
e
P. Rizzi
;
g
e
org
e
rizzi@yahoo.com" class="auth_mail" titl
e
="E-mail th
e
corr
e
sponding author
关键词:
Maillard
r
e
action
;
Sacrificial anod
e
;
M
e
tals
;
E
l
e
ctroch
e
mistry
;
Browning mitigation
刊名:Food Ch
e
mistry
出版年:2017
4.
E
ff
e
cts of high-int
e
nsity ultrasound on
Maillard
r
e
action in a mod
e
l syst
e
m of d-xylos
e
and l-lysin
e
作者:
Hang Yu
a
;
Yi-Xin S
e
ow
a
;
P
e
t
e
r K.C. Ong
a
;
W
e
ibiao Zhou
a
;
b
;
chmzwb@nus.
e
du.sg" class="auth_mail" titl
e
="E-mail th
e
corr
e
sponding author
关键词:
Maillard
r
e
action
;
High-int
e
nsity ultrasound
;
Continuous ultrasonic tank r
e
actor
;
Kin
e
tic mod
e
l
;
Flavour compounds
刊名:Ultrasonics Sonoch
e
mistry
出版年:2017
5.
Pr
e
paration of ch
e
mically modifi
e
d canola prot
e
in isolat
e
with gum Arabic by m
e
ans of
Maillard
r
e
action und
e
r w
e
t-h
e
ating conditions
作者:
Safoura Pir
e
stani
a
;
s.pir
e
stani@ag.iut.ac.ir" class="auth_mail" titl
e
="E-mail th
e
corr
e
sponding author
;
safourapir
e
stani@yahoo.com" class="auth_mail" titl
e
="E-mail th
e
corr
e
sponding author
;
Ali Nasirpour
a
;
ali.nasirpour@cc.iut.ac.ir" class="auth_mail" titl
e
="E-mail th
e
corr
e
sponding author
;
Javad K
e
ramat
a
;
k
e
ramat@cc.iut.ac.ir" class="auth_mail" titl
e
="E-mail th
e
corr
e
sponding author
;
St&
e
acut
e
;
phan
e
D
e
sobry
b
;
St
e
phan
e
.D
e
sobry@univ-lorrain
e
.fr" class="auth_mail" titl
e
="E-mail th
e
corr
e
sponding author
关键词:
CPI
;
canola prot
e
in isolat
e
;
GA
;
gum Arabic
;
OPA
;
orthophthaldiald
e
hyd
e
;
DUV
;
diff
e
r
e
nc
e
UV sp
e
ctroscopy
;
SDS-PAG
E
;
sodium dod
e
cyl sulphat
e
&ndash
;
polyacrylamid
e
g
e
l
e
l
e
ctrophor
e
sis
;
MRPs
;
Maillard
r
e
action products
刊名:Carbohydrat
e
Polym
e
rs
出版年:2017
6.
Charact
e
rization and
e
mulsifying prop
e
rti
e
s of β-lactoglobulin-gum Acacia S
e
yal conjugat
e
s pr
e
par
e
d via th
e
Maillard
r
e
action
作者:
Binw
e
i Bi
a
;
bibinw
e
i_hbut@163.com" class="auth_mail" titl
e
="E-mail th
e
corr
e
sponding author
;
Hao Yang
c
;
hyang@wit.
e
du.cn" class="auth_mail" titl
e
="E-mail th
e
corr
e
sponding author
;
Yap
e
ng Fang
a
;
b
;
fangypphrc@163.com" class="auth_mail" titl
e
="E-mail th
e
corr
e
sponding author
;
Katsuyoshi Nishinari
a
;
b
;
katsuyoshi.nishinari@gmail.com" class="auth_mail" titl
e
="E-mail th
e
corr
e
sponding author
;
Glyn O. Phillips
a
;
Phillipsglyn@aol.com" class="auth_mail" titl
e
="E-mail th
e
corr
e
sponding author
关键词:
β-Lactoglobulin
;
Gum Acacia S
e
yal
;
Maillard
r
e
action
;
E
mulsions
刊名:Food Ch
e
mistry
出版年:2017
7.
E
ff
e
ct of glycosylation with gum Arabic by
Maillard
r
e
action in a liquid syst
e
m on th
e
e
mulsifying prop
e
rti
e
s of canola prot
e
in isolat
e
作者:
Safoura Pir
e
stani
a
;
s.pir
e
stani@ag.iut.ac.ir
;
safourapir
e
stani@yahoo.com
;
Ali Nasirpour
a
;
ali.nasirpour@cc.iut.ac.ir
;
Javad K
e
ramat
a
;
k
e
ramat@cc.iut.ac.ir
;
St&
e
acut
e
;
phan
e
D
e
sobry
b
;
St
e
phan
e
.D
e
sobry@univ-lorrain
e
.fr
;
Jordan
e
Jasni
e
wski
b
;
jordan
e
.jasni
e
wski@univ-lorrain
e
.fr
关键词:
Canola prot
e
in isolat
e
;
Acacia gum
;
Glycation
;
Maillard
r
e
action
;
W
e
t h
e
ating
;
Rh
e
ological prop
e
rti
e
s
刊名:Carbohydrat
e
Polym
e
rs
出版年:2017
8.
A study of diff
e
r
e
nt indicators of
Maillard
r
e
action with wh
e
y prot
e
ins and diff
e
r
e
nt carbohydrat
e
s und
e
r adv
e
rs
e
storag
e
conditions
作者:
Graci
e
la E. L
e
iva
;
Gabri
e
la B. Naranjo
;
Laura S. Mal
e
c
;
mal
e
c@qo.fc
e
n.uba.ar" class="auth_mail" titl
e
="E-mail th
e
corr
e
sponding author
关键词:
Maillard
r
e
action
;
Wh
e
y prot
e
ins
;
R
e
activ
e
lysin
e
;
Capillary
e
l
e
ctrophor
e
sis
;
Hydroxym
e
thylfurfural
刊名:Food Ch
e
mistry
出版年:2017
9.
Us
e
of solubl
e
chitosans in
Maillard
r
e
action products with β-lactoglobulin. Emulsifying and antioxidant prop
e
rti
e
s
作者:
Marian M
e
ng&iacut
e
;
bar
a
;
1
;
B
e
atriz Mirall
e
s
b
;
1
;
&Aacut
e
;
ng
e
l
e
s H
e
ras
a
;
ah
e
ras@farm.ucm.
e
s" class="auth_mail" titl
e
="E-mail th
e
corr
e
sponding author
关键词:
Chitosan
;
Conjugat
e
;
E
mulsifying activity ind
e
x
;
DPPH radical scav
e
nging
;
R
e
ducing pow
e
r ability
刊名:LWT - Food Sci
e
nc
e
and T
e
chnology
出版年:2017
10.
Dairy products and th
e
Maillard
r
e
action: A promising futur
e
for
e
xt
e
nsiv
e
food charact
e
rization by int
e
grat
e
d prot
e
omics studi
e
s
作者:
Simona Ar
e
na
;
Giovanni R
e
nzon
e
;
Chiara D&rsquo
;
Ambrosio
;
Anna Maria Salzano
;
Andr
e
a Scaloni
;
andr
e
a.scaloni@ispaam.cnr.it" class="auth_mail" titl
e
="E-mail th
e
corr
e
sponding author
关键词:
H
e
x
;
th
e
Amadori product with d-glucos
e
or d-galactos
e
;
G
;
glyoxal
;
MG
;
m
e
thylglyoxal
;
3-DP
;
3-d
e
oxyp
e
ntoson
e
;
1-DG
;
1-d
e
oxyglucoson
e
;
3-DG
;
3-d
e
oxyglucoson
e
;
3-DGal
;
3-d
e
oxygalactoson
e
;
3-DLact
;
3-d
e
oxylactoson
e
;
GON
E
;
glucoson
e
;
Trios
;
trioson
e
;
-DH
;
-d
e
riv
e
d-dihydroxyimidazolin
e
;
-H
;
-d
e
riv
e
d hydroimidazolon
e
;
-H
e
;
-d
e
riv
e
d h
e
miaminal
;
GOLD
;
G-d
e
riv
e
d Lys dim
e
r
;
MOLD
;
MG-d
e
riv
e
d Lys dim
e
r
;
DOLD
;
DG-d
e
riv
e
d Lys dim
e
r
;
GODIC
;
G-d
e
riv
e
d imidazolium cross-link product
;
MODIC
;
MG-d
e
riv
e
d imidazoli
刊名:Food Ch
e
mistry
出版年:2017
1
2
3
4
5
6
7
8
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