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Food Chemistry(1,483)
ISSN: 0308-8146
Antioxidant activity and phenolic compounds in 32 selected herbs 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:105  Issue:3  Page:940-949  

Wojdyło Aneta;   Oszmiański Jan;   Czemerys Renata;  

来源数据库:[Web of Science, Scopus]         被引频次:772

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Citrus flavonoids: Molecular structure, biological activity and nutritional properties: A review 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:104  Issue:2  Page:466-479  

Tripoli Elisa;   Guardia Maurizio La;   Giammanco Santo;   Giammanco Marco;   Majo Danila Di;  

来源数据库:[Web of Science, Scopus]         被引频次:487

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Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally ( Selaroides leptolepis) as influenced by the degree of hydrolysis and e... 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:102  Issue:4  Page:1317-1327  

Klompong Vilailak;   Benjakul Soottawat;   Kantachote Duangporn;   Shahidi Fereidoon;  

来源数据库:[Web of Science, Scopus]         被引频次:502

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Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:101  Issue:1  Page:140-147  

Lin Jin-Yuarn;   Tang Ching-Yin;  

来源数据库:[Web of Science, Scopus]         被引频次:388

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A review: Current analytical methods for the determination of biogenic amines in foods 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:103  Issue:4  Page:1475-1486  

Önal;   ;   Armağan,;  

来源数据库:[Web of Science, Scopus]         被引频次:382

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Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:100  Issue:4  Page:1511-1516  

Ferreira Isabel C.F.R;   Baptista Paula;   Vilas-Boas Miguel;   Barros Lillian;  

来源数据库:[Web of Science, Scopus]         被引频次:339

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Systematic evaluation of natural phenolic antioxidants from 133 Indian medicinal plants 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:102  Issue:3  Page:938-953  

Surveswaran Siddharthan;   Cai Yi-Zhong;   Corke Harold;   Sun Mei;  

来源数据库:[Web of Science, Scopus]         被引频次:294

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Intake and bioaccessibility of total polyphenols in a whole diet 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:101  Issue:2  Page:492-501  

Saura-Calixto Fulgencio;   Serrano José;   Goñi Isabel;  

来源数据库:[Web of Science, Scopus]         被引频次:360

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Amino acids, fatty acids, and dietary fibre in edible seaweed products 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:103  Issue:3  Page:891-899  

Dawczynski Christine;   Schubert Rainer;   Jahreis Gerhard;  

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

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Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:102  Issue:3  Page:777-783  

Pantelidis G.E;   Vasilakakis M;   Manganaris G.A;   Diamantidis Gr;  

来源数据库:[Web of Science, Scopus]         被引频次:383

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Antioxidant properties of several tropical fruits: A comparative study 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:103  Issue:3  Page:1003-1008  

Lim T.T;   Lim Y.Y;   Tee J.J;  

来源数据库:[Web of Science, Scopus]         被引频次:277

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Olive oil volatile compounds, flavour development and quality: A critical review 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:100  Issue:1  Page:273-286  

Kalua C.M;   Allen M.S;   Bedgood D.R;   Bishop A.G;   Prenzler P.D;   ...

来源数据库:[Web of Science, Scopus]         被引频次:335

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Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:103  Issue:2  Page:413-419  

Barros Lillian;   Ferreira Isabel C.F.R;   Ferreira Maria-João;   Queirós Bruno;   Baptista Paula;  

来源数据库:[Web of Science, Scopus]         被引频次:272

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Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:101  Issue:4  Page:1499-1507  

Sandhu Kawaljit Singh;   Singh Narpinder;  

来源数据库:[Web of Science, Scopus]         被引频次:286

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Antioxidant activities, phenolic and β-carotene contents of sweet potato genotypes with varying flesh colours 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:103  Issue:3  Page:829-838  

Teow Choong C;   Truong Van-Den;   McFeeters Roger F;   Thompson Roger L;   Pecota Kenneth V;   ...

来源数据库:[Web of Science, Scopus]         被引频次:284

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Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:105  Issue:2  Page:822-828  

Bertoncelj Jasna;   Doberšek Urška;   Jamnik Mojca;   Golob Terezija;  

来源数据库:[Web of Science, Scopus]         被引频次:307

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Antimicrobial activities of methanol extracts and essential oils of Rosmarinus officinalis, depending on location and seasonal variations 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:100  Issue:2  Page:553-559  

Celiktas O. Yesil;   Kocabas E.E. Hames;   Bedir E;   Sukan F. Vardar;   Ozek T;   ...

来源数据库:[Web of Science, Scopus]         被引频次:96

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Chemical composition of white ( Morus alba), red ( Morus rubra) and black ( Morus nigra) mulberry fruits 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:103  Issue:4  Page:1380-1384  

Ercisli Sezai;   Orhan Emine;  

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

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Assessment of phenolic content and free radical-scavenging capacity of some Thai indigenous plants 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:100  Issue:4  Page:1409-1418  

Maisuthisakul Pitchaon;   Suttajit Maitree;   Pongsawatmanit Rungnaphar;  

来源数据库:[Web of Science, Scopus]         被引频次:245

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Evaluation of antioxidant capacity and total phenolic content of different fractions of selected microalgae 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:102  Issue:3  Page:771-776  

Li Hua-Bin;   Cheng Ka-Wing;   Wong Chi-Chun;   Fan King-Wai;   Chen Feng;   ...

来源数据库:[Web of Science, Scopus]         被引频次:265

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