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Food Chemistry(1,781)
ISSN: 0308-8146
A review of the dietary flavonoid, kaempferol on human health and cancer chemoprevention 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:138  Issue:4  Page:2099-2107  

Chen Allen Y;   Chen Yi Charlie;  

来源数据库:[Web of Science, Scopus]         被引频次:280

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Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:141  Issue:2  Page:1472-1480  

Salvia-Trujillo L;   Qian C;   Martín-Belloso O;   McClements D.J;  

来源数据库:[Web of Science, Scopus]         被引频次:232

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Food proteins: A review on their emulsifying properties using a structure–function approach 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:141  Issue:2  Page:975-984  

Lam Ricky S.H;   Nickerson Michael T;  

来源数据库:[Web of Science, Scopus]         被引频次:212

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High sensitive voltammetric sensor based on Pt/CNTs nanocomposite modified ionic liquid carbon paste electrode for determination of Sudan I in food samples 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:141  Issue:4  Page:4311-4317  

Elyasi Mojdeh;   Khalilzadeh Mohammad A;   Karimi-Maleh Hassan;  

来源数据库:[Web of Science, Scopus]         被引频次:201

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Preparation and functional properties of fish gelatin–chitosan blend edible films 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:136  Issue:3-4  Page:1490-1495  

Hosseini Seyed Fakhreddin;   Rezaei Masoud;   Zandi Mojgan;   Ghavi Farhid Farahmand;  

来源数据库:[Web of Science, Scopus]         被引频次:171

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In vitro antioxidant properties of crude extracts and compounds from brown algae 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:138  Issue:2-3  Page:1764-1785  

Balboa Elena M;   Conde Enma;   Moure Andres;   Falqué Elena;   Domínguez Herminia;  

来源数据库:[Web of Science, Scopus]         被引频次:153

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The α-amylase and α-glucosidase inhibitory effects of Irish seaweed extracts 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:141  Issue:3  Page:2170-2176  

Lordan Sinéad;   Smyth Thomas J;   Soler-Vila Anna;   Stanton Catherine;   Ross R. Paul;  

来源数据库:[Web of Science, Scopus]         被引频次:140

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Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imaging 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:138  Issue:2-3  Page:1162-1171  

Barbin Douglas F;   ElMasry Gamal;   Sun Da-Wen;   Allen Paul;  

来源数据库:[Web of Science, Scopus]         被引频次:146

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Encapsulation of food grade antioxidant in natural biopolymer by electrospinning technique: A physicochemical study based on zein–gallic acid system 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:136  Issue:2  Page:1013-1021  

Neo Yun Ping;   Ray Sudip;   Jin Jianyong;   Gizdavic-Nikolaidis Marija;   Nieuwoudt Michel K;   ...

来源数据库:[Web of Science, Scopus]         被引频次:139

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Non-destructive assessment of instrumental and sensory tenderness of lamb meat using NIR hyperspectral imaging 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:141  Issue:1  Page:389-396  

Kamruzzaman Mohammed;   ElMasry Gamal;   Sun Da-Wen;   Allen Paul;  

来源数据库:[Web of Science, Scopus]         被引频次:129

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Near-infrared hyperspectral imaging and partial least squares regression for rapid and reagentless determination of Enterobacteriaceae on chicken fillets 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:138  Issue:2-3  Page:1829-1836  

Feng Yao-Ze;   ElMasry Gamal;   Sun Da-Wen;   Scannell Amalia G.M;   Walsh Des;   ...

来源数据库:[Web of Science, Scopus]         被引频次:128

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Phytochemical profile of Rosmarinus officinalis and Salvia officinalis extracts and correlation to their antioxidant and anti-proliferative activity 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:136  Issue:1  Page:120-129  

Kontogianni Vassiliki G;   Tomic Goran;   Nikolic Ivana;   Nerantzaki Alexandra A;   Sayyad Nisar;   ...

来源数据库:[Web of Science, Scopus]         被引频次:130

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Phenolic compounds and antioxidant activities of selected species of seaweeds from Danish coast 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:138  Issue:2-3  Page:1670-1681  

Sabeena Farvin K.H;   Jacobsen Charlotte;  

来源数据库:[Web of Science, Scopus]         被引频次:128

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The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:136  Issue:2  Page:742-749  

Syahariza Z.A;   Sar Seila;   Hasjim Jovin;   Tizzotti Morgan J;   Gilbert Robert G;  

来源数据库:[Web of Science, Scopus]         被引频次:138

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Antioxidant and anti-inflammatory activities of six flavonoids separated from licorice 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:141  Issue:2  Page:1063-1071  

Fu Yu;   Chen Jun;   Li Yan-Jing;   Li Ping;   Zheng Yun-Feng;  

来源数据库:[Web of Science, Scopus]         被引频次:116

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Purification, physicochemical characterisation and anticancer activity of a polysaccharide from Cyclocarya paliurus leaves 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:136  Issue:3-4  Page:1453-1460  

Xie Ming-Yong;   Xie Jian-Hua;   Liu Xin;   Shen Ming-Yue;   Nie Shao-Ping;   ...

来源数据库:[Web of Science, Scopus]         被引频次:128

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Dipeptidyl peptidase-IV inhibitory peptides generated by tryptic hydrolysis of a whey protein concentrate rich in β-lactoglobulin 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:141  Issue:2  Page:1072-1077  

Silveira Silvana T;   Martínez-Maqueda Daniel;   Recio Isidra;   Hernández-Ledesma Blanca;  

来源数据库:[Web of Science, Scopus]         被引频次:103

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Extraction and characterisation of protein fractions from five insect species 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:141  Issue:4  Page:3341-3348  

Yi Liya;   Lakemond Catriona M.M;   Sagis Leonard M.C;   Eisner-Schadler Verena;   van Huis Arnold;   ...

来源数据库:[Web of Science, Scopus]         被引频次:105

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Purification and characterisation of a novel antioxidant peptide derived from blue mussel (Mytilus edulis) protein hydrolysate 期刊论文

Food Chemistry     ISSN:0308-8146  Volume:138  Issue:2-3  Page:1713-1719  

Wang Bin;   Li Li;   Chi Chang-Feng;   Ma Jia-Hui;   Luo Hong-Yu;   ...

来源数据库:[Web of Science, Scopus]         被引频次:98

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Carboxymethyl chitosan-soy protein complex nanoparticles for the encapsulation and controlled release of vitamin D-3 期刊论文

FOOD CHEMISTRY     ISSN:0308-8146  Volume:141  Issue:1  Page:524-532  

Teng Z;   Luo YC;   Wang Q;  


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