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CNKI期刊论文0611(47)
知网期刊论文(9982)
在“
Elsevier电子期刊
”中,
命中:
3,082
条,耗时:小于0.01 秒
在所有数据库中总计命中:
14,043
条
1.
Loading of
anthocyanin
s on chitosan nanoparticles influences
anthocyanin
degradation in gastrointestinal fluids and stability in a beverage
作者:
Bo He
a
;
1
;
Jiao Ge
a
;
1
;
Pengxiang Yue
b
;
XueYang Yue
c
;
Ruiyan Fu
a
;
Jin Liang
a
;
liangjin@ahau.edu.cn
;
Xueling Gao
a
;
sharling@ahau.edu.cn
关键词:
Anthocyanin
s
;
Response surface methodology
;
Carboxymethyl chitosan
;
Chitosan hydrochloride
;
Nanoparticle
;
Gastrointestinal tract
;
Beverage
;
Storage stability
刊名:Food Chemistry
出版年:2017
2.
Extraction optimization and identification of
anthocyanin
s from Nitraria tangutorun Bobr. seed meal and establishment of a green analytical method of
anthocyanin
s
作者:
Jun Sang
a
;
Jie Sang
b
;
Qun Ma
a
;
Xiao-fang Hou
c
;
Cui-qin Li
a
;
licuiqin16@snnu.edu.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
Nitraria tangutorun Bobr. seed meal
;
Anthocyanin
s
;
Polyphenols
;
Ultrasound-assisted extraction
;
Response surface methodology
;
Green analysis chemistry
;
HPLC-MS
刊名:Food Chemistry
出版年:2017
3.
Evaluation of the influence of white grape seed extracts as copigment sources on the
anthocyanin
extraction from grape skins previously classified by near infrared hyperspectral tools
作者:
Julio Nogales-Bueno
;
Berta Baca-Bocanegra
;
Marí
;
a José
;
Jara-Palacios
;
José
;
Miguel Herná
;
ndez-Hierro
;
Francisco José
;
Heredia
;
heredia@us.es
关键词:
PETAC
;
predicted extractable total
anthocyanin
content
;
EAC
;
extractable
anthocyanin
contents
;
PCA
;
principal component analysis
;
PC
;
principal component
刊名:Food Chemistry
出版年:2017
4.
Expression of RsMYB1 in Petunia enhances
anthocyanin
production in vegetative and floral tissues
作者:
Trinh Ngoc Ai
a
;
b
;
Aung Htay Naing
a
;
1
;
aunghtaynaing2005@gmail.com
;
Muthukrishnan Arun
a
;
Su Min Jeon
c
;
Chang Kil Kim
a
;
ckkim@knu.ac.kr
关键词:
Agrobacterium tumefaciens
;
Anthocyanin
;
Ornamental plants
;
Transcription factor
刊名:Scientia Horticulturae
出版年:2017
5.
Bio-geo hybrid pigment; clay-
anthocyanin
complex which changes color depending on the atmosphere
作者:
Makoto Ogawa
a
;
c
;
waseda.ogawa@gmail.com
;
makoto.ogawa@vistec.ac.th
;
Ryo Takee
b
;
Yuta Okabe
c
;
Yoko Seki
c
关键词:
Bio-hybrids
;
Bio-geo hybrids
;
Anthocyanin
;
Color change
刊名:Dyes and Pigments
出版年:2017
6.
Chemical basis for the disparate neuroprotective effects of the
anthocyanin
s, callistephin and kuromanin, against nitrosative stress
作者:
Aimee N. Winter
a
;
Erika K. Ross
a
;
Sonia Khatter
a
;
Keith Miller
b
;
Daniel A. Linseman
a
;
c
;
d
;
Daniel.Linseman@du.edu
关键词:
Anthocyanin
s
;
Neuroprotection
;
Neurodegeneration
;
Nitrosative stress
;
Nitric Oxide
;
Excitotoxicity
刊名:Free Radical Biology and Medicine
出版年:2017
7.
Stability improvement of natural food colors: Impact of amino acid and peptide addition on
anthocyanin
stability in model beverages
作者:
Cheryl Chung
a
;
Thananunt Rojanasasithara
b
;
William Mutilangi
b
;
David Julian McClements
a
;
c
;
mcclements@foodsci.umass.edu" class="auth_mail" title="E-mail the corresponding author
关键词:
Anthocyanin
;
Color stability
;
Peptides
;
Tryptophan
;
Beverage system
刊名:Food Chemistry
出版年:2017
8.
Extraction of phenolic compounds and
anthocyanin
s from juçara (Euterpe edulis Mart.) residues using pressurized liquids and supercritical fluids
作者:
Maria del Pilar Garcia-Mendoza
a
;
Faber Ariel Espinosa-Pardo
a
;
Andressa Mara Baseggio
b
;
Gerardo Ferná
;
ndez Barbero
c
;
Má
;
rio Roberto Maró
;
stica Junior
b
;
Mauricio Ariel Rostagno
d
;
Julian Martí
;
nez
a
;
julian@unicamp.br" class="auth_mail" title="E-mail the corresponding author
;
jmartinez94@gmail.com" class="auth_mail" title="E-mail the corresponding author
关键词:
Juç
;
ara
;
Pressurized liquid
;
Supercritical fluid
;
Phenols
;
Anthocyanin
s
;
Antioxidant activity
刊名:The Journal of Supercritical Fluids
出版年:2017
9.
Quality assessment of 178 cultivars of plum regarding phenolic,
anthocyanin
and sugar content
作者:
Samira Sahamishirazi
a
;
samira.sahami@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
Jens Moehring
b
;
jens.Moehring@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author
;
Wilhelm Claupein
a
;
claupein@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author
;
Simone Graeff-Hoenninger
a
;
simone.graeff@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author
关键词:
Plum
;
Phenolic content
;
Anthocyanin
;
HPLC
;
Total sugar content
刊名:Food Chemistry
出版年:2017
10.
Isolation, antioxidant property and protective effect on PC12 cell of the main
anthocyanin
in fruit of Lycium ruthenicum Murray
作者:
Jilong Tang
a
;
2013108022@njau.edu.cn
;
Yamei Yan
a
;
b
;
yanyamei@163.com
;
Linwu Ran
c
;
ranlinwu@163.com
;
Jia Mi
b
;
lorna0102@126.com
;
Yi Sun
a
;
sunyi01@njau.edu.cn
;
Lu Lu
b
;
lulubing8901@163.com
;
Yuxiao Gao
a
;
447520342@qq.com
;
Xiaoxiong Zeng
a
;
b
;
zengxx@njau.edu.cn
;
Youlong Cao
b
;
youlongchk@163.com
关键词:
Lycium ruthenicum
;
Anthocyanin
;
Antioxidant property
;
PC12 cell
;
Cytoprotective effect
刊名:Journal of Functional Foods
出版年:2017
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