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51.
R. ROMERO DEL CASTILLO J. VALERO F. CASAÑAS E. COSTELL 《Journal of sensory studies》2008,23(3):303-319
The inclusion of dry beans in diets has clear health benefits. However, consumers in developed countries mainly choose beans for their sensory qualities, especially for their texture. This article describes the constitution, training and validation of a panel of judges to evaluate the texture of dry beans. The judges were trained in the perception of different textures, analyzed a wide range of beans and selected seed-coat roughness, seed-coat perceptibility and creaminess/mealiness of the cotyledon as the main attributes to be scored. After training, the panel was capable of discriminating between different varieties of beans and even between beans of the same variety grown at different locations. The analysis of the behavior of the panel in a standard tasting session 2 years after its formation showed that periodic inclusion of samples from the extremes of the scales for the attributes during tasting sessions was sufficient to keep the panel trained.
This article could serve as a guide for the training of sensory panels to evaluate the texture of dry beans. It describes the selection of the attributes on which the analysis is based, references for the extreme values of the attributes and how to train the panel. It also provides a practical example of the analysis of the behavior of the panel some time after training. 相似文献
PRACTICAL APPLICATIONS
This article could serve as a guide for the training of sensory panels to evaluate the texture of dry beans. It describes the selection of the attributes on which the analysis is based, references for the extreme values of the attributes and how to train the panel. It also provides a practical example of the analysis of the behavior of the panel some time after training. 相似文献
52.
New insects (Insecta: Mecoptera,Grylloblattida) from the Middle Permian Chepanikha locality,Udmurtia
New scorpionflies, Asiachorista europaea sp. nov. and Petromantis udmurtica sp. nov. (Mecoptera: Permochoristidae), and new grylloblattids, Tshepanichoptera lacera gen. et sp. nov. (Grylloblattida: Aliculidae) and Miralioma urzhumica sp. nov. (Liomopteridae), are described from the Urzhumian of Udmurtia (Chepanikha locality). Liomopterites novissimus Aristov, 2004 (Liomopteridae) is redescribed. 相似文献
53.
M.A. GONÁZLEZ VIÑAS M.D. SALVADOR P.J. MARTIN-ALVAREZ 《Journal of sensory studies》1998,13(3):299-314
Two simple methods were followed to determine detection thresholds for the taste of substances in aqueous solution. The methods applied were: a modification of the ascending method of limits and a method based on the use of scales. Detection thresholds were calculated for the four basic tastes (sweet, salty, acid, and bitterness), umami and metallic. Reference substances for each taste were sucrose, sodium chloride, citric acid, caffeine, monosodium glutamate and iron (II) sulfate heptahydrate and the results of the two methods were compared. We found that the threshold values calculated by method ASTM-679 was within the range of concentrations identified with the scales method. 相似文献
54.
Background
There are several differences associated with the behaviour of the four main experimental Neisseria gonorrhoeae strains, FA1090, FA19, MS11, and F62. Although there is data concerning the gene complements of these strains, the reasons for the behavioural differences are currently unknown. Phase variation is a mechanism that occurs commonly within the Neisseria spp. and leads to switching of genes ON and OFF. This mechanism may provide a means for strains to express different combinations of genes, and differences in the strain-specific repertoire of phase variable genes may underlie the strain differences. 相似文献55.
Mark?A?HerbertEmail author Catriona?JE?Beveridge David?McCormick Emmelien?Aten Nicola?Jones Lori?AS?Snyder Nigel?J?Saunders 《BMC microbiology》2005,5(1):31
Background
Streptococcus agalactiae (Group B Streptococcus; GBS) is a major contributor to obstetric and neonatal bacterial sepsis. Serotype III strains cause the majority of late-onset sepsis and meningitis in babies, and thus appear to have an enhanced invasive capacity compared with the other serotypes that cause disease predominantly in immunocompromised pregnant women. We compared the serotype III and V whole genome sequences, strains NEM316 and 2603VR respectively, in an attempt to identify genetic attributes of strain NEM316 that might explain the propensity of strain NEM316 to cause late-onset disease in babies. Fourteen putative pathogenicity islands were described in the strain NEM316 whole genome sequence. Using PCR- and targeted microarray- strategies, the presence of these islands were assessed in a diverse strain collection including 18 colonizing isolates from healthy pregnant women, and 13 and 8 invasive isolates from infants with early- and late-onset sepsis, respectively. 相似文献56.
MIGUEL ANGEL GONZÁLEZ-VIÑAS JUSTA POVEDA ANTONIA GARCÍA RUIZ LOURDES CABEZAS 《Journal of sensory studies》2001,16(4):361-371
Manchego cheese is a high-fat pressed ewe's-milk cheese made in Castilla-La Mancha (Spain) and produced by enzymatic coagulation. The minimum ripening time before marketing required by the Regulatory Board of the Manchego Cheese Appellation of Origin is 60 days.
This paper describes the physicochemical, proteolysis, sensory and texture characteristics of Manchego cheese, and the degree of homogeneity of cheeses made under the Manchego Appellation of Origin. The data gathered in this study indicate that sensory and instrumental analysis are useful tools for detecting changes in Manchego cheese during ripening. These changes were first detected by the instrumental analysis (2 months). The panelists detected differences after 4 months' ripening in all the factories. With physicochemical analysis, on the other hand, longer ripening times (6–8 months) are required before such changes become appreciated. 相似文献
This paper describes the physicochemical, proteolysis, sensory and texture characteristics of Manchego cheese, and the degree of homogeneity of cheeses made under the Manchego Appellation of Origin. The data gathered in this study indicate that sensory and instrumental analysis are useful tools for detecting changes in Manchego cheese during ripening. These changes were first detected by the instrumental analysis (2 months). The panelists detected differences after 4 months' ripening in all the factories. With physicochemical analysis, on the other hand, longer ripening times (6–8 months) are required before such changes become appreciated. 相似文献
57.
58.
J. A. MEJÍAS B. VALDÉS 《Botanical journal of the Linnean Society. Linnean Society of London》1988,98(1):61-69
MEJÍAS, J. A. & VALDÉS, B., 1988. Karyologiepl studies in Sonchus section Madtimi (Asteraceae) from the Iberian Peninmula. Karyological data support the distinction of S. aquatilis Pourret and S. maritimus L. at the specific level. Karyological data and hybridization experiments support the idea that S. × novocaslcllanus Cirujano has been produced by the hybridization of S. crassifolius Pourret ex Willd. and S. maritimus L. 相似文献
59.
60.