CORC

在结果中检索

CORC

浏览/检索结果: 共166条，第1-10条 帮助

已选(0)清除 条数/页：   排序方式：
Effect of ultrasound pretreatment complex glycation on the structure and functional activity of phycocyanin modified by mannose 期刊论文
LWT-FOOD SCIENCE AND TECHNOLOGY, 2023, 卷号: 188, 页码: 11
作者:  Tian, Hongye;  Zhang, Zhong;  Ning, Fangjian;  Li, Wenjun;  Sun, Xiaolin
收藏  |  浏览/下载：6/0  |  提交时间：2024/01/26
Characterization of the Soluble Products Formed during the Hydrothermal Conversion of Biomass-Derived Furanic Compounds by Using LC-MS/MS 期刊论文
ACS OMEGA, 2020, 卷号: 5, 期号: 36, 页码: 23322-23333
作者:  Shi, Ning;  Liu, Qiying;  Liu, Ying;  Chen, Lijun;  Zhang, Hongyan
收藏  |  浏览/下载：10/0  |  提交时间：2021/10/22
Effects of pelleted and extruded feed of different ingredients particle sizes on feed quality and growth performance of gibel carp (Carassius gibelio var. CAS V) 期刊论文
AQUACULTURE, 2019, 卷号: 511, 页码: 11
作者:  Gao, Shiyang;  Jin, Junyan;  Liu, Haokun;  Han, Dong;  Zhu, Xiaoming
收藏  |  浏览/下载：179/0  |  提交时间：2019/10/14
The sources and mechanisms of bioactive ingredients in coffee 期刊论文
FOOD & FUNCTION, 2019, 卷号: 10, 期号: 6, 页码: 3113-3126
作者:  Hu, G. L.;  Wang, X.;  Zhang, L.;  Qiu, M. H.
收藏  |  浏览/下载：57/0  |  提交时间：2019/09/10
Dual-Model Radiomic Biomarkers Predict Development of Mild Cognitive Impairment Progression to Alzheimer's Disease 期刊论文
FRONTIERS IN NEUROSCIENCE, 2019, 卷号: 12
作者:  Zhou, Hucheng;  Jiang, Jiehui;  Lu, Jiaying;  Wang, Min;  Zhang, Huiwei
收藏  |  浏览/下载：72/0  |  提交时间：2019/12/05
MAPT rs242557 variant is associated with hippocampus tau uptake on F-18-AV-1451 PET in non-demented elders 期刊论文
AGING-US, 2019, 卷号: 11, 期号: 3
作者:  Greig-Custo, Maria T.;  Shen, Xue-Ning;  Miao, Dan;  Li, Jie-Qiong;  Tan, Chen-Chen
收藏  |  浏览/下载：68/0  |  提交时间：2019/12/05
Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine 期刊论文
FOOD CHEMISTRY, 2019, 卷号: Vol.271, 页码: 47-53
作者:  Cui, Heping;  Yu, Jingyang;  Xia, Shuqin;  Duhoranimana, Emmanuel;  Huang, Qingrong
收藏  |  浏览/下载：3/0  |  提交时间：2019/12/17
Effective Mechanism of -Epigallocatechin Gallate Indicating the Critical Formation Conditions of Amadori Compound during an Aqueous Maillard Reaction. 期刊论文
Journal of agricultural and food chemistry, 2019
作者:  Xiaohong Yu;  Heping Cui;  Khizar Hayat;  Shahzad Hussain;  Chengsheng Jia
收藏  |  浏览/下载：4/0  |  提交时间：2019/12/17
Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine. 期刊论文
Food Chemistry, 2019, 卷号: Vol.271, 页码: 47-53
作者:  Cui, Heping;  Yu, Jingyang;  Xia, Shuqin;  Duhoranimana, Emmanuel;  Huang, Qingrong
收藏  |  浏览/下载：15/0  |  提交时间：2019/12/17
Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine 期刊论文
FOOD CHEMISTRY, 2019, 卷号: Vol.271, 页码: 47-53
作者:  Cui, Heping;  Yu, Jingyang;  Xia, Shuqin
收藏  |  浏览/下载：2/0  |  提交时间：2019/12/13

©版权所有 ©2017 CSpace - Powered by CSpace