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Food Chemistry(214)
ISSN: 0308-8146
年代
1    
Volatile components of dry cured Iberian ham 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:41  Issue:1  Page:23-32  

Garcia C;   Berdagué J.J;   Antequera T;   López-Bote C;   Córdoba J.J;   ...

来源数据库:[Web of Science, Scopus]         被引频次:183

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2    
Gelation of bovine serum albumin and β-lactoglobulin; effects of pH, salts and thiol reagents 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:40  Issue:1  Page:55-69  

Matsudomi Naotoshi;   Rector Douglas;   Kinsella J.E;  

来源数据库:[Web of Science, Scopus]         被引频次:114

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3    
Carotenoid composition and content of Malaysian vegetables and fruits by the AOAC and HPLC methods 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:41  Issue:3  Page:309-339  

Tee E-Siong;   Lim Chin-Lam;  

来源数据库:[Web of Science, Scopus]         被引频次:89

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4    
A review of the methodology of the 2-thiobarbituric acid test 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:40  Issue:3  Page:271-291  

Hoyland D.V;   Taylor A.J;  

来源数据库:[Web of Science, Scopus]         被引频次:84

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5    
Klason lignin, condensed tannins and resistant protein as dietary fibre constituents: Determination in grape pomaces 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:39  Issue:3  Page:299-309  

Saura-Calixto F;   Goñi I;   Mañas E;   Abia R;  

来源数据库:[Web of Science, Scopus]         被引频次:74

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6    
Studies on millets: Proximate composition, mineral composition, and phytate and oxalate contents 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:39  Issue:1  Page:99-107  

Ravindran G;  

来源数据库:[Web of Science, Scopus]         被引频次:58

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7    
Determination of 5-(hydroxymethyl)-2-furfural (HMF) in tomato products: Proposal of a rapid HPLC method and its comparison with the colorimetric method 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:39  Issue:1  Page:51-57  

Porretta Sebastiano;   Sandei Luca;  

来源数据库:[Web of Science, Scopus]         被引频次:53

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8    
Effect of local processing methods (cooking, frying and smoking) on three fish species from Ghana: Part I. Proximate composition, fatty acids, minerals, trace elements an... 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:40  Issue:3  Page:309-321  

Steiner-Asiedu Matilda;   Julshamn Kåre;   Lie Øyvind;  

来源数据库:Scopus        

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9    
Quantitative changes in anthocyanin pigments of lychee fruit during refrigerated storage 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:40  Issue:3  Page:263-270  

Lee H.S;   Wicker L;  

来源数据库:[Web of Science, Scopus]         被引频次:38

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10    
Changes of benzo(a)pyrene contents in smoked fish during storage 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:40  Issue:3  Page:293-300  

Simko P;  

来源数据库:[Web of Science, Scopus]         被引频次:36

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11    
Compounds contributing to meat flavour 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:40  Issue:2  Page:201-205  

Farmer Linda J;   Patterson Ronald L.S;  

来源数据库:[Web of Science, Scopus]         被引频次:40

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12    
The analysis of carotenoids and retinoids: A review 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:41  Issue:2  Page:147-193  

Tee E-Siong;   Lim Chin-Lam;  

来源数据库:[Web of Science, Scopus]         被引频次:30

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13    
Determination of phenolic acids in virgin olive oil 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:39  Issue:2  Page:237-240  

Nergiz Cevdet;   Ünal Kemal;  

来源数据库:[Web of Science, Scopus]         被引频次:42

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14    
The effects of heating, alone or in the presence of calcium or lactose, on calcium binding to milk proteins 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:42  Issue:2  Page:183-201  

Pappas Christophoros P;   Rothwell James;  

来源数据库:[Web of Science, Scopus]         被引频次:42

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15    
Mineral and proximate composition of the meat of the one-humped camel ( Camelus dromedarius) 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:42  Issue:2  Page:139-143  

El-Faer M.Zamil;   Rawdah Tarik N;   Attar Khudre M;   Dawson Martin V;  

来源数据库:[Web of Science, Scopus]         被引频次:32

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16    
Phosphorylation of food proteins with phosphorus oxychloride—Improvement of functional and nutritional properties: A review 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:39  Issue:1  Page:13-26  

Matheis G;  

来源数据库:[Web of Science, Scopus]         被引频次:41

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17    
Phenols and caffeine in wet-processed coffee beans and coffee pulp 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:40  Issue:1  Page:35-42  

Clifford M.N;   Ramirez-Martinez J.R;  

来源数据库:[Web of Science, Scopus]         被引频次:34

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18    
Fractionation of sodium caseinate by ultrafiltration 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:39  Issue:1  Page:27-38  

Murphy J.M;   Fox P.F;  

来源数据库:[Web of Science, Scopus]         被引频次:25

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19    
Changes in pectic substances in carrots during dehydration with and without blanching 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:39  Issue:1  Page:1-12  

Plat D;   Ben-Shalom N;   Levi A;  

来源数据库:[Web of Science, Scopus]         被引频次:37

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20    
Nutritive value of the chebulic myrobalan ( Terminalia chebula Retz.) and its potential as a food source 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:40  Issue:2  Page:213-219  

Barthakur N.N;   Arnold N.P;  

来源数据库:[Web of Science, Scopus]         被引频次:24

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