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中国地质文献-英文(60)	SpringerLink电子期刊(1075)	GSW全文库(272)
Wiley电子期刊(30)	ProQuest学位论文(28)	Elsevier电子期刊(2565)
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在“Elsevier电子期刊”中，命中：2,565条，耗时：0.0699987 秒

在所有数据库中总计命中：4,284条

1.The whole grain content of foods consumed in the UK

作者：Angela R. Jones^a ; ^b ; ^{angela.jones@ncl.ac.uk" class="auth_mail" title="E-mail the corresponding author} ; Kay D. Mann^a ; ^b ; Sharron A. Kuznesof^c ; David P. Richardson^d ; Chris J. Seal^a ; ^c

关键词：Whole grain ; Whole-grain foods ; Intake ; UK

刊名：Food Chemistry

出版年：2017

2.Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content

作者：Pamella Cristine Anunciaç ; ã ; o^a ; ^{nutripamella@gmail.com} ; Leandro de Morais Cardoso^b ; Jaqueline Vieira Piovesana Gomes^a ; Ceres Mattos Della Lucia^a ; Carlos Wanderlei Piler Carvalho^c ; Melicia Cintia Galdeano^c ; Valé ; ria Aparecida Vieira Queiroz^d ; Rita de Cá ; ssia Gonç ; alves Alfenas^a ; Hé ; rcia Stampini Duarte Martino^a ; Helena Maria Pinheiro-Sant'Ana^a

关键词：Luteolinidin (PubChem CID ; 441701) ; 5-Methoxy-luteolinidin (PubChem CID ; not available) ; Apigeninidin (PubChem CID ; 159360) ; 7-Methoxy-apigeninidin (PubChem CID ; not available) ; α-Tocopherol (PubChem CID ; 14985) ; β-Tocopherol (PubChem CID ; 6857447) ; γ-Tocopherol (PubChem CID ; 92729) ; α-Tocotrienol (PubChem CID ; 5282347) ; β-Tocotrienol (PubChem CID ; 5282348) ; γ-Tocotrienol (PubChem CID ; 5282349)

刊名：Food Chemistry

出版年：2017

3.Pre- and post-pellet whole grain inclusions enhance feed conversion efficiency, energy utilisation and gut integrity in broiler chickens offered wheat-based diets

作者：Ha H. Truong^a ; ^b ; Amy F. Moss^a ; Sonia Yun Liu^a ; Peter H. Selle^a ; ^{peter.selle@sydney.edu.au}

关键词：AIA ; acid insoluble ash ; AME ; apparent metabolisable energy ; FCR ; feed conversion ratio ; GE ; gross energy ; ME ; metabolisable energy ; N ; nitrogen ; NIR ; near infrared spectroscopy ; NSP ; non-starch polysaccharide

刊名：Animal Feed Science and Technology

出版年：2017

4.Impact of dietary pattern of the fecal donor on in vitro fermentation properties of whole grains and brans

作者：Sandrayee Brahma^a ; Iné ; s Martí ; nez^b ; Jens Walter^b ; ^c ; Jennifer Clarke^a ; ^d ; Tanhia Gonzalez^e ; Ravi Menon^e ; Devin J. Rose^a ; ^f ; ^{drose3@unl.edu}

关键词：Corn ; Oats ; Rye ; Wheat ; Dietary fiber ; Gut microbiota ; Short chain fatty acids

刊名：Journal of Functional Foods

出版年：2017

5.Bioactive phytochemicals in barley

作者：Emmanuel Idehen ; Yao Tang ; Shengmin Sang ; ^{ssang@ncat.edu} ; ^{shengminsang@yahoo.com}

关键词：barley ; disease prevention ; fiber ; phytochemicals ; whole grain

刊名：Journal of Food and Drug Analysis

出版年：2017

6.Changes in the arabinoxylan fraction of wheat grain during alcohol production

作者：Ondrej Kosik^a ; ^{ondrej.kosik@rothamsted.ac.uk} ; Stephen J. Powers^b ; ^{stephen.powers@rothamsted.ac.uk} ; Afroditi Chatzifragkou^c ; ^{a.chatzifragkou@reading.ac.uk} ; Parvathy Chandran Prabhakumari^c ; ^{parvathychandran86@gmail.com} ; Dimitris Charalampopoulos^c ; ^{d.charalampopoulos@reading.ac.uk} ; Linde Hess^d ; ^{linde.hess@swri.co.uk} ; James Brosnan^d ; ^{james.brosnan@swri.co.uk} ; Peter R. Shewry^a ; ^{peter.shewry@rothamsted.ac.uk} ; Alison Lovegrove^a ; ^{alison.lovegrove@rothamsted.ac.uk}

关键词：DDGS ; distillers dried grains with solubles ; Dietary fibre ; AX ; arabinoxylan ; Viscosity ; Solubility

刊名：Food Chemistry

出版年：2017

7.Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture

作者：Ludmilla C. Oliveira ; ^{ludmillacoliveira@outlook.com" class="auth_mail" title="E-mail the corresponding author} ; Marcio Schmiele ; Caroline J. Steel ; ^{steel@unicamp.br" class="auth_mail" title="E-mail the corresponding author}

关键词：Breakfast cereals ; Optimization ; Wholegrain ; Crispness ; Milk

刊名：LWT - Food Science and Technology

出版年：2017

8.Changes in properties of starch isolated from whole rice grains with brown, black, and red pericarp after storage at different temperatures

关键词：Pigmented rice ; Storage ; Starch ; Crystallinity ; Pasting properties

刊名：Food Chemistry

出版年：2017

9.Exploratory and confirmatory factory analysis of the Willingness to Eat Whole Grains Questionnaire: A measure of young adults’ attitudes toward consuming whole grain foods

作者：Georgianna Tuuri^a ; ^{gtuuri@agcenter.lsu.edu" class="auth_mail" title="E-mail the corresponding author} ; Melissa Cater^b ; Brittany Craft^c ; Ariana Bailey^c ; Derek Miketinas^c

关键词：Attitude toward whole grains ; Questionnaire ; Factor analysis ; Young adults ; Whole grains

刊名：Appetite

出版年：2016

10.Changes in whole grain polyphenols and antioxidant activity of six sorghum genotypes under different irrigation treatments

作者：Gangcheng Wu^a ; Stuart K. Johnson^a ; Janet F. Bornman^b ; Sarita J. Bennett^c ; Zhongxiang Fang^d ; ^{zhongxiang.fang@unimelb.edu.au" class="auth_mail" title="E-mail the corresponding author}

关键词：Acetonitrile (PubChem CID ; 6342) ; ABTS (PubChem CID ; 35687) ; 1 ; 1-Diphenyl-2-picrylhydrazine (PubChem CID ; 74358) ; Gallic acid (PubChem CID ; 370) ; Taxifolin (PubChem CID ; 439533) ; Trolox (PubChem CID ; 40634) ; Ferulic acid (PubChem CID ; 445858) ; Caffeic acid (PubChem CID ; 689043)

刊名：Food Chemistry

出版年：2017

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