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Food Chemistry(307)
ISSN: 0308-8146
年代
1    
Antioxidant activity of grape seed ( Vitis vinifera) extracts on peroxidation models in vitro 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:73  Issue:3  Page:285-290  

Jayaprakasha G.K;   Singh R.P;   Sakariah K.K;  

来源数据库:[Web of Science, Scopus]         被引频次:635

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2    
The hydrophilic and lipophilic contribution to total antioxidant activity 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:73  Issue:2  Page:239-244  

Arnao Marino B;   Cano Antonio;   Acosta Manuel;  

来源数据库:[Web of Science, Scopus]         被引频次:557

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3    
Phenolic content and antioxidant activity of olive extracts 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:73  Issue:1  Page:73-84  

McDonald Suzy;   Prenzler Paul D;   Antolovich Michael;   Robards Kevin;  

来源数据库:[Web of Science, Scopus]         被引频次:468

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4    
Antioxidant activities of polyphenols from sage ( Salvia officinalis) 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:75  Issue:2  Page:197-202  

Lu Yinrong;   Yeap Foo L;  

来源数据库:[Web of Science, Scopus]         被引频次:330

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5    
Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:72  Issue:1  Page:119-125  

Morales Francisco J;   Jiménez-Pérez Salvio;  

来源数据库:[Web of Science, Scopus]         被引频次:334

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6    
Nutritional value of mushrooms widely consumed in Italy 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:73  Issue:3  Page:321-325  

Manzi Pamela;   Aguzzi Altero;   Pizzoferrato Laura;  

来源数据库:[Web of Science, Scopus]         被引频次:297

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7    
Effects of chitosan coating on postharvest life and quality of longan fruit 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:73  Issue:2  Page:139-143  

Jiang Yueming;   Li Yuebiao;  

来源数据库:[Web of Science, Scopus]         被引频次:224

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8    
Comparison of some biochemical characteristics of different citrus fruits 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:74  Issue:3  Page:309-315  

Gorinstein Shela;   Martı́n-Belloso Olga;   Park Yong-Seo;   Haruenkit Ratiporn;   Lojek Antonin;   ...

来源数据库:[Web of Science, Scopus]         被引频次:222

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9    
Antioxidant property of aroma extract isolated from clove buds [ Syzygium aromaticum (L.) Merr. et Perry] 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:74  Issue:4  Page:443-448  

Lee Kwang-Geun;   Shibamoto Takayuki;  

来源数据库:[Web of Science, Scopus]         被引频次:218

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10    
Caffeine, trigonelline, chlorogenic acids and sucrose diversity in wild Coffea arabica L. and C. canephora P. accessions 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:75  Issue:2  Page:223-230  

Ky C.-L;   Louarn J;   Dussert S;   Guyot B;   Hamon S;   ...

来源数据库:[Web of Science, Scopus]         被引频次:173

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11    
Fatty acid composition and cholesterol content of selected marine fish in Malaysian waters 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:73  Issue:1  Page:55-60  

Osman H;   Suriah A.R;   Law E.C;  

来源数据库:[Web of Science, Scopus]         被引频次:180

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12    
Antioxidative activities of some commercially honeys, royal jelly, and propolis 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:75  Issue:2  Page:237-240  

Nagai Takeshi;   Sakai Mizuho;   Inoue Hachiro;   Inoue Reiji;   Suzuki Nobutaka;  

来源数据库:[Web of Science, Scopus]         被引频次:163

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13    
Influence of fruit ripening on ‘Cornicabra’ virgin olive oil quality A study of four successive crop seasons 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:73  Issue:1  Page:45-53  

Salvador M.D;   Aranda F;   Fregapane G;  

来源数据库:[Web of Science, Scopus]         被引频次:191

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14    
Simple phenolic content in olive oil residues as a function of extraction systems 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:75  Issue:4  Page:501-507  

Lesage-Meessen L;   Navarro D;   Maunier S;   Sigoillot J-C;   Lorquin J;   ...

来源数据库:[Web of Science, Scopus]         被引频次:160

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15    
Studies on the morphological, thermal and rheological properties of starch separated from some Indian potato cultivars 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:75  Issue:1  Page:67-77  

Singh Jaspreet;   Singh Narpinder;  

来源数据库:[Web of Science, Scopus]         被引频次:147

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16    
Influence of malaxation temperature and time on the quality of virgin olive oils 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:72  Issue:1  Page:19-28  

Angerosa Franca;   Mostallino Roberta;   Basti Carla;   Vito Raffaella;  

来源数据库:[Web of Science, Scopus]         被引频次:182

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17    
Inhibitory effects of various antibrowning agents on apple slices 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:73  Issue:1  Page:23-30  

Son S.M;   Moon K.D;   Lee C.Y;  

来源数据库:[Web of Science, Scopus]         被引频次:165

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18    
Contribution of dynamic headspace GC–MS analysis of aroma compounds to authenticity testing of honey 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:72  Issue:4  Page:511-520  

Radovic B.S;   Careri M;   Mangia A;   Musci M;   Gerboles M;   ...

来源数据库:[Web of Science, Scopus]         被引频次:169

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19    
Composition of flavonoids in fresh herbs and calculation of flavonoid intake by use of herbs in traditional Danish dishes 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:73  Issue:2  Page:245-250  

Justesen Ulla;   Knuthsen Pia;  

来源数据库:[Web of Science, Scopus]         被引频次:142

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20    
Light and heat sensitivity of red cabbage extract in soft drink model systems 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:72  Issue:4  Page:431-437  

Dyrby Marianne;   Westergaard Nanna;   Stapelfeldt Henrik;  

来源数据库:[Web of Science, Scopus]         被引频次:170

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