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高温加热对牛油果油、亚麻籽油及核桃油 品质的影响Effects of high temperature heating on the qualities of avocado oil, flaxseed oil and walnut oil
Freier ZugriffDOAJ | 2022|Schlagwörter: avocado oil; flaxseed oil; walnut oil; high temperature heating; fatty acid; trace element; volatile component -
高品质油茶籽油的湿法提取工艺优化 Optimization of wet extraction of high quality oil-tea camellia seed oil
Freier ZugriffDOAJ | 2022|Schlagwörter: oil-tea camellia seed; oil-tea camellia seed oil; wet extraction; bioactive component -
预处理技术对压榨山茶油品质 及挥发性风味成分的影响Effect of pretreatment techniques on the quality and volatile flavor components of pressed oil-tea camellia seed oil
Freier ZugriffDOAJ | 2023|Schlagwörter: microwave pretreatment; roasting pretreatment; frying pretreatment; infrared pretreatment; pressed oil-tea camellia seed oil; quality; volatile flavor component -
野生核桃仁营养成分及其油脂脂肪酸 组成、热特性分析Nutritional components of wild walnut kernel and fatty acid composition, thermal characteristics of its oil
Freier ZugriffDOAJ | 2024|Schlagwörter: wild walnut; nutritional component; sn-2 fatty acid; amino acid; mineral element; thermal characteristics -
车厘子核油的制备及品质分析Preparation and quality analysis of cherry kernel oil
Freier ZugriffDOAJ | 2022|Schlagwörter: cherry kernel oil; physicochemical property; fatty acid composition; nutritional component; antioxidant activity; volatile component -
贵州不同油茶物种及产地对油茶籽油品质的影响Influence of different species and origins on quality of oil-tea camellia seed oil in Guizhou
Freier ZugriffDOAJ | 2022|Schlagwörter: oil-tea camellia seed oil;species;origin;fatty acid composition;active substance;principal component analysis -
谷物胚芽营养组分与加工技术研究进展Nutritional components and processing technologies of cereal germ: a review
Freier ZugriffDOAJ | 2023|Schlagwörter: cereal germ; nutritional component; active component; precision processing technology -
西班牙和意大利进口特级初榨橄榄油品质比较Quality comparison of extra virgin olive oil imported from Spain and Italy
Freier ZugriffDOAJ | 2022|Schlagwörter: extra virgin olive oil; fatty acid; trace component; volatile component; sensory evaluation -
薄壳山核桃主要生物活性成分及其作用研究进展 Advances in studies on main bioactive components and their effects of pecans
Freier ZugriffDOAJ | 2023|Schlagwörter: :pecan; bioactive component; health effect -
芝麻酱感官词典的开发和建立Development and establishment of a sensory lexicon for sesame paste
Freier ZugriffDOAJ | 2023|Schlagwörter: sesame paste; sensory lexicon; quantitative descriptive analysis; descriptor culling; principal component analysis; correlation analysis -
芝麻叶中多酚的提取、成分分析及抗氧化活性Extraction, components and antioxidant activity of polyphenols from sesame leaves
Freier ZugriffDOAJ | 2023|Schlagwörter: sesame leaves; polyphenolic compound; ultrasonic microwave-assisted extraction; antioxidant activity; component -
精炼工艺对浸出油茶籽油化学成分及抑菌活性的影响Effect of refining process on chemical components and antibacterial activity of solvent extracted oil-tea camellia seed oil
Freier ZugriffDOAJ | 2022|Schlagwörter: oil-tea camellia seed oil; refining; chemical component; uplc-q-tof-ms; antibacterial activity -
牦牛酥油脱胶和脱酸工艺优化 及对其品质的影响
Freier ZugriffDOAJ | 2023|Schlagwörter: yak ghee; hydration degumming; alkali deacidification; fatty acid composition; volatile component -
牛油果油的营养成分和功效研究进展Progress on nutritional components and efficacy of avocado oil
Freier ZugriffDOAJ | 2022|Schlagwörter: avocado oil; nutritional component; efficacy -
煎炸油中极性化合物和3-MCPDE的形成 及控制研究进展Formation and control of total polar components and 3-MCPDE in frying oil: a review
Freier ZugriffDOAJ | 2022|Schlagwörter: frying oil; total polar component; 3-mcpde; formation mechanism; influencing factor; control measure -
焙炒处理对不同植物油品质特性的影响Effect of roasting pretreatment on quality characteristic of different vegetable oils
Freier ZugriffDOAJ | 2022|Schlagwörter: roasting pretreatment; vegetable oil; physicochemical index; fatty acid composition; triglyceride composition; volatile component; total phenols -
焙炒和湿热预处理对5种植物油品质特性的影响Effects of roasting and wet-heating pretreatment on quality characteristics of five vegetable oils
Freier ZugriffDOAJ | 2023|Schlagwörter: roasting; wet-heating; vegetable oil; sensory quality; fatty acid; volatile component; microcomponent -
烘烤温度对浓香油莎豆油风味及综合品质的影响Effects of roasting temperature on the flavor and comprehensive quality of fragrant Cyperus esculentus oil
Freier ZugriffDOAJ | 2022|Schlagwörter: cyperus esculentus; roasting temperature; fragrant cyperus esculentus oil; volatile component; comprehensive quality -
海南岛不同油茶主产区油茶籽油营养成分分析及品质综合评价Nutritional components analysis and comprehensive quality evaluation of oil-tea camellia seed oil from different main
Freier ZugriffDOAJ | 2023|Schlagwörter: hainan island; oil-tea camellia seed oil; nutritional component; quality; comprehensive evaluation -
浓香菜籽油和精炼菜籽油氧化稳定性 及挥发性成分的差异Differences of oxidative stability and volatile components between fragrant and refined rapeseed oils
Freier ZugriffDOAJ | 2022|Schlagwörter: fragrant rapeseed oil; refined rapeseed oil; accelerated oxidation experiment; oxidative stability; volatile component; simultaneous distillation extraction combined with gas chromatography-mass spectrometry(sde-gc-ms) -
浓香和精炼葵花籽油加速氧化过程中 综合品质变化的差异Differences in comprehensive quality changes between fragrant and refined sunflower seed oils in the accelerated oxidation process
Freier ZugriffDOAJ | 2022|Schlagwörter: fragrant sunflower seed oil; refined sunflower seed oil; schaal oven method; oxidative stability; predicted shelf life; volatile flavor component -
油茶鲜果预处理方式对低温压榨油茶籽油品质的影响
Freier ZugriffDOAJ | 2023|Schlagwörter: fresh camellia oleifera fruit; retting; shelling; drying; low-temperature pressed oil-tea camellia seed oil; active component -
油茶籽油挥发性风味物质研究进展
Freier ZugriffDOAJ | 2023|Schlagwörter: oil-tea camellia seed oil; volatile flavor component; flavor -
油脂加氢脱氧制备第二代生物柴油催化剂研究进展Research progress on catalysts for hydrodeoxygenation of oils to produce second generation biodiesel
Freier ZugriffDOAJ | 2024|Schlagwörter: oil; hydrodeoxygenation; biodiesel; catalyst; active component; promoter; supporter -
油橄榄果实经济性状随成熟度的变化Changes of economic characters of Olea europaea fruit with maturity
Freier ZugriffDOAJ | 2022|Schlagwörter: olea europaea; maturity; economic character; phenotypic trait; fatty acid; principal component analysis -
水酶法提取红瓜子仁油工艺条件优化及其挥发性成分分析Optimization of aqueous enzymatic extraction of red melon seed kernel oil and its volatile components analysis
Freier ZugriffDOAJ | 2022|Schlagwörter: aqueous enzymatic method; red melon seed kernel oil; volatile component -
核桃油组分及其在氧化过程中的变化研究进展Research progress on components of walnut oil and their changes during oxidation
Freier ZugriffDOAJ | 2023|Schlagwörter: walnut oil; component; oxidation; fatty acid; triglyceride; trace concomitant -
未成熟与成熟大豆油的成分及低温结晶特性分析Analysis of oil component and low temperature crystallization characteristics of immature and mature soybean
Freier ZugriffDOAJ | 2023|Schlagwörter: immature soybean; mature soybean; soybean oil; component analysis; fatty acid composition;trace component; low temperature crystallization -
我国不同产地核桃油与铁核桃油营养成分的分析比较 Analysis and comparison of nutritional components of Juglans regia oil and Juglans sigillata oil from different producing areas in China
Freier ZugriffDOAJ | 2022|Schlagwörter: juglans regia oil; juglans sigillata oil; producing area; nutritional component -
干燥方式对迷迭香脂溶性抗氧化物质 得率及抗氧化活性的影响 Effects of drying methods on yield and antioxidant activity of fat-soluble antioxidant components from Rosmarinus officinalis
Freier ZugriffDOAJ | 2022|Schlagwörter: rosmarinus officinalis; growing period; drying method; fat-soluble; antioxidant component; antioxidant activity -
基于挥发性成分定性判别风味油茶籽油掺伪浸出 油茶籽油PCA模型和逻辑回归模型的对比分析 Comparative analysis between PCA model and logistic regression model for qualitative identification of flavor oil-tea camellia seed oil adulteration with leaching oil-tea camellia seed oil based on volatile components
Freier ZugriffDOAJ | 2023|Schlagwörter: flavor oil-tea camellia seed oil; leaching oil-tea camellia seed oil; volatile component; principal component analysis model; logistic regression model; qualitative identification -
基于UPLC/Q-TOF MS/MS的芝麻油成分分析Component analysis of sesame oil based on UPLC/Q-TOF MS/MS
Freier ZugriffDOAJ | 2022|Schlagwörter: sesame oil; component analysis; fatty acid; sesamin; sesamolin; stearamide; oleamide; palmitamide; erucamide -
基于HS-GC-IMS分析陇南主栽品种 初榨橄榄油的风味特征成分Analysis of flavor characteristic components in the main cultivars of virgin olive oil from Longnan based on HS-GC-IMS
Freier ZugriffDOAJ | 2024|Schlagwörter: virgin olive oil; flavor characteristic component; hs-gc-ims; fingerprint; principal component analysis -
动态法提取可溶性大豆多糖的纯化 及其性能分析Purification and product properties of soluble soybean polysaccharide extracted by dynamic method
Freier ZugriffDOAJ | 2024|Schlagwörter: soluble soybean polysaccharide; purification; basic component; physicochemical property;functional property -
内蒙古油莎豆主要栽培品种的营养成分Nutritional components of main cultivars of Cyperus esculentus in Inner Mongolia
Freier ZugriffDOAJ | 2022|Schlagwörter: cyperus esculentus; main cultivar; nutritional component; fatty acid; mineral element -
元宝枫种仁营养成分分析Nutritional components of Acer truncatum seed kernel
Freier ZugriffDOAJ | 2023|Schlagwörter: acer truncatum seed kernel; nutritional component; fatty acid; sn-2 fatty acid; amino acid; tocopherol; mineral element -
元宝枫化学成分及产品应用现状研究进展Advance in chemical components and products application status of Acer truncatum Bunge.
Freier ZugriffDOAJ | 2022|Schlagwörter: :acer truncatum bunge. ; chemical component; oil; protein; flavonoid; extraction method; physiological function; application -
亚麻荠籽饼基本营养成分分析Basic nutritional components analysis of camelina seed cake
Freier ZugriffDOAJ | 2024|Schlagwörter: camelina seed cake; nutritional component; animal feed -
亚麻籽油的营养成分、功能活性及应用研究进展Progress on nutritional components, functional activities and application of flaxseed oil
Freier ZugriffDOAJ | 2022|Schlagwörter: flaxseed oil; nutritional component; functional activity; application -
云南引种油橄榄嫩叶中抗氧化成分含量分析Analysis of antioxidant components content in tender leaves of olive introduced to Yunnan
Freier ZugriffDOAJ | 2024|Schlagwörter: olive; olive tender leaf; antioxidant component; flavonoids; polyphenols; rhodioloside -
云南引种9个品种美国山核桃营养成分分析Nutritional components analysis of 9 main varieties of Carya illinoinensis introduced in Yunnan
Freier ZugriffDOAJ | 2024|Schlagwörter: carya illinoinensis;yunnan;variety; nutritional component -
云南3种有色泡核桃仁营养成分 及仁衣中多酚类物质分析Analysis of nutritional components in kernels and polyphenols in coat of three colored Juglans sigillata in Yunnan
Freier ZugriffDOAJ | 2023|Schlagwörter: colored juglans sigillata; nutritional component; mineral element; fatty acid; polyphenols -
两种工艺芝麻油中挥发性风味物质的鉴别分析Identification and analysis of volatile flavor compounds in sesame oils prepared by two different processes
Freier ZugriffDOAJ | 2023|Schlagwörter: sesame oil;volatile component;pressing method;aqueous extraction method;flavor compound; adulteration identification -
不同煎炸食材对高油酸菜籽油煎炸稳定性的影响Effect of different foodstuffs on the frying stability of high oleic rapeseed oil
Freier ZugriffDOAJ | 2022|Schlagwörter: high oleic rapeseed oil; polar component; frying stability; foodstuffs -
不同炒籽工艺对低芥酸浓香菜籽油风味的影响Effect of roasting of rapeseeds on flavor of fragrant rapeseed oil with low erucic acid
Freier ZugriffDOAJ | 2022|Schlagwörter: low erucic acid rapeseed; fragrant rapeseed oil; roasting process; flavor component; sensory evaluation -
گزینش مهمترین صفات مؤثر بر عملکرد آفتابگردان در دو شرایط آبیاری نرمال و تنش در منطقه بیرجند
Freier ZugriffDOAJ | 2016|Schlagwörter: Component -
گزارش علمی کوتاه: بررسی صفات تعیین کننده عملکرد ذرت شیرین(Zea mayes var saccharata) در شرایط آبیاری معمولی و تنش کم آبی با استفاده از روشهای چند متغیره آماری
Freier ZugriffDOAJ | 2012|Schlagwörter: Principal component analysis -
تأثیر محلولپاشی اسید آسکوربیک و سدیم نیتروپروساید بر عملکرد دانه، روغن و برخی صفات زراعی گلرنگ بهاره (Carthamus tinctorius L.) در شرایط تنش کم آبیاری
Freier ZugriffDOAJ | 2016|Schlagwörter: Yield component -
ارزیابی ژنوتیپ های گندم نان برای تحمل به خشکی با استفاده از روش ترکیبی مناسب
Freier ZugriffDOAJ | 2017|Schlagwörter: Priniciple component analysis -
Формирование познавательной компетентности специалиста
Freier ZugriffDOAJ | 2014|Schlagwörter: cognitive component
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