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94篇 您的检索式：期刊名="Food SCi Tech Int"

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	题名	作者	年代	出处	被引量
1	Isolation and identification ofAlicyclobacillus acidocaldarius by 16SrDNA from mango juice and concentrate显示文摘	GOUWS A P GIE L PRETORIUS A	2005	Int J Food Sci&Tech2005，40，：	1
2	Topley and Wilson′s microbiology and mi crobial infections显示文摘	Harrigan W F	2003	Int J food Sci Tech2003，33，2：	1
3	Antioxidant properties of ethanolic ex-tract from Ramulus mori(Sangzhi)显示文摘	Zhang Z F Jin J Shi L G	2009	Food Sci Tech Int2009，15，5：	1
4	Optimisation of enzymatic pretreatment of soybean oil deodorizer distillate for concentration of tocopherols显示文摘	Zhou W W Qin D H Qian J Q	2009	Int J Food Sci Tech2009，44，7：	1
5	Modelling the effects of food ingredients and pH on high-pressure processing inactivation of Bacillus cereus spores : A laboratorial study显示文摘	Gao Y L Ju X R	2010	Int J Food Sci Tech2010，45，9：	1
6	Isolation and identification of Alicyclobacillus acidocaldarius by 16S rDNA from mango juice and concentrate 显示文摘	Gouws PA Gie L Pretorius A	2005	Int J Food Sci Tech2005，40，：	1
7	Effect of rapeseed protein-gelatin film containing grapefruit seed extract on 'Maehyang' strawberry quality显示文摘	Jang S Shin Y Song K B	2011	Int J Food Sci Tech2011，46，3：	1
8	Ira-munoreaetive properties of peptide fractions of cow whey milk pro- teins after enzymatic hydrolysis显示文摘	WROBLEWSKA B KARAMAC M AMAROWICZ R	2004	Int J Food Sci Tech2004，39，8：	1
9	Kinetics of peach clarified juice discoloration process with an adsorbent resin显示文摘	Ibarz A Garza S Garvin A	2008	Food Sci Tech Int2008，14，57：	1
10	Production of black rice cake using ground black rice and medium-grain brown nee显示文摘	Lee J C Kim J D Hsieh F H	2008	Int J Food Sci Tech2008，43，6：	1
11	Biogenic amines in wine: a re- view显示文摘	GUO Y Y YANG Y P QIAN P	2015	Int J Food Sci Tech2015，50，7：	1
12	Simple determination of formaldehyde in fermented foods by HS-SPME-GC/MS显示文摘	Shin H S Lim H H	2012	Int J Food Sci Tech2012，47，：	1
13	Continuous dense-phase CO2 processing of a coconut water beverage显示文摘	Damar S Balaban M O Sims C A	2009	Int J Food Sci Tech2009，44，4：	1
14	Colour Stabilization of Spray-dried Porcine Red Blood Cells Using Nicotinic Acid and Nicotinamide显示文摘	Saguer E Altarriba S Lorca C	2003	Food Sci Tech Int2003，9，4：	1
15	The decrease in pesticides in fruit and vegetables during commercial processing 显示文摘	CHAVARRI M J HERRERA A ARINO A	2005	Int J Food Sci Tech2005，40，2：	1
16	Sorption of citrus flavour compoundson XAD-7HP resin during the debittering of grapefruit juice 显示文摘	Kranz P Adler P Kunz B	2011	Int J Food Sci Tech2011，46，1：	1
17	Determination of ethyl earbamate in Chinese yellow rice wine using high-performance liquid chromatography with fluorescenee detection显示文摘	J Fu M L Liu J Chen Q H	2010	Int J Food Sci Tech2010，45，：	1
18	Biogenic amines during ripening in 'Semicotto Caprino' cheese: role of Enterococci显示文摘	Galgano F Suzzi G Favati F	2001	Int J Food Sci Tech2001，36，：	1
19	Chemical composition and antimicrobial activities of essential oil from the peel of bingtang sweet orange (Citrus sinensis Osbeck)显示文摘	TAO Nengguo LIU Yuejin ZHANG Miaoling	2009	Int J Food Sci Tech2009，44，7：	1
20	Accelerated ripening of dry fermented sausage by addition of a Lactobacillus proteinase 显示文摘	Naes H Holck A L Axelsson L	1995	Int J Food Sci and Tech1995，29，3：	1

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