搜索筛选:
搜索耗时1.5231秒,为你在为你在102,285,761篇论文里面共找到 1,000 篇相符的论文内容
发布年度:
Study on the Toxicity and Genetic diversity of Gambierdiscus spp.,Ciguatera Fish Poisoning (CFP)-ass
[会议论文] 作者：ChanLeoLai[1]LuChung-kuang[2]LinSenjie[3]AndersonDonaldM.[4]LamPaulKwan-sing[5]WangDa-zhi[1],
来源：海峡两岸第七届海洋科学研讨会 年份：2008
@@ Ciguatera fish poisoning (CFP) or ciguatera is the most frequently reported seafood-toxin illness in the world, caused by the consumption of coral reef fishe...
[会议论文] 作者：YapengFang[1]SaphwanAl-Assaf[1]GlynO.Phillips[2]KatsuyoshiNishinafi[3]TakahiroFumami[4]PeterA.Williams[5],
来源：第十四届世界食品科技大会 年份：2008
The mechanisms of the binding of Ca2+ ions to two typical polyuronates,alginate and pectin,have been investigated in details.Three distinct steps can be dis...
ENZYMATIC MODIFICATION OF TAPIOCA STARCH WITH BRANCHING ENZYME FROM BACILLUS SUBTILIS 168 AND BACILL
[会议论文] 作者：Quang-TriLe[1]Chang-KyuLee[1]Young-WanKim[2]Seung-JaeLee[1]RanZhang[3]StethenG.Withers[3]Yong-RoKim[4]Joong-HyuckAuh[5]Kwan-HwaPark[1],
来源：第十四届世界食品科技大会 年份：2008
Tapioca starch extracted from the cassava root is one of the most important carbohydrate food sources in many regions of the tropics.Due to the abundance an...
EFFECTS OF SUGARS ON THE CROSS-LINKING FORMATION AND PHASE SEPARATION OF THE HIGH-PRESSURE INDUCED G
[会议论文] 作者：JinsongHe[1]ChihkangLo[2]HongweiYang[3]TaihuaMu[4]NorihiroAzuma[5]ChoemonKanno[5],
来源：第十四届世界食品科技大会 年份：2008
One of the functional properties of whey proteins is their gelation,which is known to be induced by heat treatment,while hydrostatic pressure has recently b...
NONCOVALENT SURFACE MODIFICATION OF MULTIWALLED CARBON NANOTUBES WITH CHITOSAN:EFFECT OF DEGREE OF D
[会议论文] 作者：ChularatIamsamai[1]StephanT.Dubas[2]UrachaRuktanonchai[3]ApinanSoottitantawat[4]SupotHannongbua[5],
来源：第十四届世界食品科技大会 年份：2008
In this research,Chitosan has been used for the noncovalent modification of multiwalled carbon nanotubes (MWNTs) and improve their dispersion in water.In or...
THE CRITICAL PROLINE SUBSTITUTION FOR THE THERMOSTABILITY IMPROVEMENT OF A NOVEL RECOMBINANT TREHALO
[会议论文] 作者：Shu-WeiChang[1]Hsin-HungChou[2]Guan-ChiunLee[3]Yi-ShanChen[4]Jei-FuShaw[5],
来源：第十四届世界食品科技大会 年份：2008
Trehalose synthase (TSase) possess the catalysis ability for the reversible conversion of maltose to trehalose by intrarnolecular transglucosylation.Recentl...
EFFECT OF MICROBIAL INACTIVATION BY CO2 MICRO-AND NANO-BUBBLES AGAINST LACTOBACILLUS FRUCTIVORANS UN
[会议论文] 作者：FumiyukiKobayashi[1]YasuyoshiHayata[2]ShotaTanimoto[3]NorioMuto[4]YutakaOsaiima[5],
来源：第十四届世界食品科技大会 年份：2008
We revealed previously that the effect of microbial inactivation with supercritical CO2 depended on the concentration of CO2 dissolved in the solution.Micro...
[会议论文] 作者：C.M.Weeks[1]R.H.Blessing[1]R.Miller[2]R.Mungee[1]S.A.Potter[1]J.Rappleye[3]G.D.Smith[4]H.Xu[1]W.Furey[5],
来源：2008 X-Ray Methods in Structural Biology Workshop(2008年结构生物学 年份：2008
The direct-methods program SnB provides an efficient means for solving protein substructures containing many heavy-atom sites (current record: 160).In order...
[会议论文] 作者：FengZhang[1]WanshengChen[2]YangYang[3]FeiCai[3]ShouhongGao[4]LiannaSun[5],
来源：2008中国药学会学术年会暨第八届中国药师周 年份：2008
In this study，a high performance liquid chromatography(HPLC)coupled with a variable wavelength detector(VWD)has been developed for the simultaneous determination...
[会议论文] 作者：G.I.Stegeman[1]G.Salamo[2]S.Suntsov[1]K.G.Makris[1]D.N.Christodoulides[1]R.Morandotti[3]MateVolatier[4]VincentAimez[4]RichardArs[4]H.Yang[2],
来源：International Conference Nonlinear Waves-Theory and Applicat 年份：2008
We have investigated families of nonlinear waves (surface solitons) at the boundaries between dissimilar periodic media.It is shown both theoretically and e...
[会议论文] 作者：江华[1]蔡云清[2]荀鹏程[3]王琴[4]尹世菊[5],
来源：第五届长三角科技论坛营养分论坛 年份：2008
目的：比较巨大儿和正常体重儿幼儿期超重和肥胖的发生,以便采取积极有效的干预措施改善儿童的生长发育状况。方法：随机选择足月巨大儿145例和足月正常体重儿145例(对照组),分析......
[会议论文] 作者：DongxuZhang[1]MiaoWang[2]JingWu[3]LiCui[4]GuochengDu[5]JianChen;,
来源：第十四届世界食品科技大会 年份：2008
Transglutaminase (TGase) is a very important enzyme using in food industry today.This enzyme has been used for improving the functional properties of variou...
[会议论文] 作者：Xi-YangWu[1]ToniChapman[2]BinLiu[3]DavidGordon[4]KarlBettelheim[5]JamesChin;,
来源：第十四届世界食品科技大会 年份：2008
Escherichia coli (E.coli) strains have been assigned membership to various phylogenetic groupings based on multilocus enzyme electrophoresis (MLEE) or ribot...
[会议论文] 作者：B.Bussière[1]J.-P.Chambaret[2]O.Utéza[3]N.Sanner[3]M.Sentis[3]G.Riboulet[4]L.Vigroux[4]M.Commandré[5]F.Wagner[5]J.-Y.Natoli[5],
来源：International Conference on Ultrahigh Intensity Lasers Devel 年份：2008
Laser damage is a key issue in high peak-power laser technology for the next decade.The appearance of titanium doped sapphire (Ti:Sa) in the development of...
[会议论文] 作者：Sung-WonKang[1]Ju-binJang[1]Chang-HoJeong[2]Ji-YeonChun[3]Sung-HwanCho[4]Sung-GilChoi[4],
来源：第十四届世界食品科技大会 年份：2008
The effects of infusion temperature and time,and ultra sonification-assisted process infusion on the physico-chemical properties of tea infusion such as tot...
[会议论文] 作者：GuillaumeVogt[1]ChristopheLamaze[2]JenniferM.Puck[3]GenevièvedeSaintBasile[4]ClaudiaDjambas-Khayat[5]RaymondMikhael[5]Jean-LaurentCasanova[6]lacintaBustamante[1]ArianeChapgier[1]JacauelineFeinberg[1]S,
来源：13th International Biotechnology Symposium and Exhibition(第1 年份：2008
...
[会议论文] 作者：Kuo-WeiLan[1]HiroshiKawamura[2]Ming-AnLee[3]YiChang[1]Jui-WenChan[4]Cheng-HsinLiao[1],
来源：海峡两岸第七届海洋科学研讨会 年份：2008
@@ It is well known that upwelling of subsurface water is dominant around the Taiwan Bank (TB) and the Peng-Hu (PH) Islands south of the Taiwan Strait in summer...
Biochemical composition and nutritional value in the muscle of yellowback seabream Dentex tumifrons(
[会议论文] 作者：XIALJ[1]LUJX[1]HOUJL[1]ZHONGJS[2]XINJ[3]LIUM[4],
来源：中国工程院第77场工程科技论坛·2008水产科技论坛 年份：2008
Biochemical composition and nutritional value in the muscle of wild-caught Dentex tumifrons in the East China Sea were determined,evaluated and compared with ot...
[会议论文] 作者：Wei-jiangCHEN[1]Xiang-yangLIN[2]Rong-shengRUAN[3]NaWANG[1]Rong-biZHU[4]Jin-shengZHANG[1],
来源：第十四届世界食品科技大会 年份：2008
Processing of dough is in fact a hydration process whose characteristics or quality have profound impact on the quality of the final products.At present,the...
[会议论文] 作者：ZhiqiangJin[1]XingyangLin[2]RongshengRuan[3]YuhuanLiu[1]HongZhang[4]JinshengZhang[1],
来源：第十四届世界食品科技大会 年份：2008
The paper studies the relationship between water migration and the state of water and texture of bread during storage using nuclear magnetic resonance (NMR)...
相关搜索：
