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	题名	作者	年代	出处	被引量
1	Compositional characterisation of some apple varieties显示文摘	A. Pods?dek J. Wilska-Jeszka B. Anders J. Markowski	2000	European Food Research and Technology2000，，4：	3
2	Development of an event-specific Real-time PCR detection method for the transgenic Bt rice line KMD1显示文摘	Ruzha Babekova Tristan Funk Sven Pecoraro Karl-Heinz Engel Ulrich Busch	2009	European Food Research and Technology2009，，5：	2
3	Postharvest BTH treatment induced disease resistance and enhanced reactive oxygen species metabolism in muskmelon (Cucumis melo L.) fruit显示文摘	Yalin Ren Yunfei Wang Yang Bi Yonghong Ge Yi Wang Cunfei Fan Daqiang Li Huiwen Deng	2012	European Food Research and Technology2012，，6：	2
4	Transglutaminase-induced cross-linking and glucosamine conjugation in soybean protein isolates and its impacts on some functional properties of the products显示文摘	Shu-Juan Jiang Xin-Huai Zhao	2010	European Food Research and Technology2010，，5：	2
5	Production of malic and succinic acids by sugar-tolerant yeast Zygosaccharomyces rouxii显示文摘	Ok Taing Kazuya Taing	2007	European Food Research and Technology2007，，3：	2
6	Foods and fumonisins显示文摘	Martin Weidenb?rner	2001	European Food Research and Technology2001，，3：	2
7	Effect of ethanol treatment on quality and antioxidant activity in postharvest broccoli florets显示文摘	Feng Xu Xuehong Chen Peng Jin Xiaoli Wang Jing Wang Yonghua Zheng	2012	European Food Research and Technology2012，，5：	2
8	Antioxidant capacities, carotenoids and polyphenols evaluation of fresh and refrigerated peach and nectarine cultivars from Italy显示文摘	Claudio Vaio Giulia Graziani Luigi Marra Annunziata Cascone Alberto Ritieni	2008	European Food Research and Technology2008，，4：	2
9	Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel显示文摘	Minyi Han Yingjun Zhang Ying Fei Xinglian Xu Guanghong Zhou	2009	European Food Research and Technology2009，，4：	2
10	Determination of synergistic effects of polymethoxylated flavone extracts of Jinchen orange peels (Citrus sinensis Osberk) with amino acids and organic acids using chemiluminescence 显示文摘	YAO X L XU X Y FAN G	2009	European Food Research and Technology2009，229，：	1
11	Quantitation of limonin in Iranian orange juice concentrates using high-performance liquid chromatography and spectrophoto-metric methods显示文摘	Abbasi S Zandi P Mirbagheri E	2005	European Food Research and Technology2005，211，12：	1
12	Prooxidant activities of camosine,rutin and quercetin in a beef model system and their effects on the metmyoglobinreducing activity显示文摘	Bekhit A E D Geesink C H Ilian M A	2004	European Food Research and Technology2004，218，6：	1
13	Comparison of potent odorants in a faltered coffee brew and in an instant coffee beverage by aroma extract dilution analysis (AEDA)显示文摘	SANZ C CZERNY M CID C	2002	European Food Research and Technology2002，214，：	1
14	Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellow fin sole frame protein显示文摘	Park S Y Jung P J Kim S K	2004	European Food Research and Technology2004，219，：	1
15	Analytical methods for the determination of the geographic origin of Emmental cheese : midand near-infrared spectroscopy 显示文摘	Pillonel L Picque D Sshalle R	2003	European Food Research and Technology2003，216，：	1
16	Quality of fresh-cut tomato as affected by type of cut, packaging, temperature and storage time 显示文摘	Aguayo E Esealona V Artes F	2004	European Food Research and Technology2004，219，5：	1
17	Effect of high hydrostatic pressure and temperature on carrot peroxidase inactivation显示文摘	C Soysal Z Stiylemez F Bozoglu	2004	European Food Research and Technology2004，218，2：	1
18	Geographic origin of meat-elements of an analytical approach to its authentication显示文摘	Franke B M Gremaud G Hadorn R	2005	European Food Research and Technology2005，221，：	1
19	Impact of pretreatment and freezing conditions on the microstructure of frozen carrots:quantification and relation to texture loss 显示文摘	Buggenhout V Lille M Messagie I	2006	European Food Research and Technology2006，222，56：	1
20	Effect of combined treatments of high-pressure, citric acid and sodium chloride on quality parameters of tomata puree显示文摘	Plaza L Mun-tz M de Ancos B	2003	European and Food Research and Technology2003，216，6：	1

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