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3811篇 您的检索式：期刊名="Food Technol"

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	题名	作者	年代	出处	被引量
1	Effect of frozen storage on thermal stability of sarcoplasmic protein and myofibrillar protein from common carp ( C yprinus carpio ) muscle显示文摘	Hang Wang Yongkang Luo Huixing Shen	2013	Int J Food Sci Technol2013，，9：	2
2	Chlorine dioxide treatment decreases respiration and ethylene synthesis in fresh‐cut ‘ H ami’ melon fruit显示文摘	Qin Guo Xin Lv Fei Xu Yuli Zhang Jide Wang Honghui Lin Bin Wu	2013	Int J Food Sci Technol2013，，9：	2
3	Occurrence and properties of flavor-related bromophenols found in the marine environment: a review 显示文摘	Boyle J L Lindsay R C Stuiber D A	1993	J Aquat Food Prod Technol1993，2，：	2
4	development of rheological test method for cheese 显示文摘	KONSTANCE R	1992	Food Technol1992，，1：	2
5	Texture profile annlysis显示文摘	BORUNE M C	1978	Food Technol1978，32，：	2
6	Increasing bioavailability of iron- fortifieds foods 显示文摘	Turner Elizabeth Bagriansky Jack	2005	Food Technol2005，59，8：	1
7	Enzymatic synthesis of food ingredients in low-water media显示文摘	Vulfson E N	1993	Trends Food Sci Technol1993，，4：	1
8	Growth,feed conversion,protein utilization,and sensory evaluation of nile tilapia fed diets containing corn gluten meal,full-fat soy,and synthetic amino acids显示文摘	Wu Y V Rosati R Warner K	2000	J Aquat Food Prod Technol2000，9，：	1
9	Enzymatic protein hydortysates in human nutrition显示文摘	ClementeA	2000	Trends Food Sci Technol2000，11，：	1
10	Lignan composition of sesame oils determined by high - performance liquid chromatography显示文摘	Fukuda	1988	J Japanese Soc Food Sci Technol1988，35，：	1
11	Freeze Concentration of Food Liquids, Theory, Practice and Economics 显示文摘	Muller J G	1967	Food Technol1967，，21：	1
12	Lactic acid fermentation of Brassica rapa:chemical and microbial evaluation of a typical Italian product(Brovada) 显示文摘	MICHELA M MAPdLENA M LANFRANCO C	2004	Eur Food Res Technol2004，218，1：	1
13	Xylanases and their applications in baking industry显示文摘	MASOOD SADIQ BUTT MUHAMMAD TAHIR-NADEEM	2008	Food Technol2008，46，1：	1
14	Study of the migration of benzophenone from printed paperboard packages to cakes through different plastic films 显示文摘	Pastorelli S Sanches-Silva A Cruz J M	2008	Eur Food Res Technol2008，227，：	1
15	Properties of set-style skim milk yoghurt as affected by an enzymatic or Maillard reaction induced milk protein ohgomerisation显示文摘	HILLER B LORENZEN C P	2011	Food Sci Technol2011，44，4：	1
16	Effects of fruit, spices and herbs on α glucosidase activity and glycemic index显示文摘	NASU R MIURA M GOMYO T	2005	Food Sci Technol Res2005，11，1：	1
17	Gellan gum wins IFF's food technology industrial achievement award 显示文摘	PSZCZOLA D E	1993	Food Technol1993，47，9：	1
18	Effect of supplementation of processed maize germcake on nutritional quality of maize显示文摘	Guota H O	2001	Food Sci Technol2001，38，：	1
19	Risk assessment of chemicals in European traditional foods显示文摘	Larsen J C	2006	Trends Food Sci Technol2006，17，9：	1
20	Purification and characterization of pyrophosphatase from bighead carp ( Aristichthys nobilis) 显示文摘	Gao RC Xue CH	2008	Swiss Soci Food Sci Technol2008，41，2：	1

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