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11732篇 您的检索式：期刊名="Food Science Technology"

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	题名	作者	年代	出处	被引量
1	In vitro antioxidant activities of methanol extracts of five Phyllanthus species from India显示文摘	A. Kumaran R. Joel Karunakaran	2005	LWT - Food Science and Technology2005，，2：	5
2	Event Specific Transgene Detection in Bt11 Corn by Quantitative PCR at the Integration Site显示文摘	Andreas Zimmermann Jürg Lüthy Urs Pauli	2000	LWT - Food Science and Technology2000，，3：	4
3	Use of a free radical method to evaluate antioxidant activity显示文摘	W. Brand-Williams M.E. Cuvelier C. Berset	1995	LWT - Food Science and Technology1995，，1：	4
4	Detection of minced beef adulteration with turkey meat by UV–vis, NIR and MIR spectroscopy显示文摘	Cristina Alamprese Monica Casale Nicoletta Sinelli Silvia Lanteri Ernestina Casiraghi	2013	LWT - Food Science and Technology2013，，1：	4
5	A review of Maillard reaction in food and implications to kinetic modelling显示文摘	Sara I.F.S Martins Wim M.F Jongen Martinus A.J.S van Boekel	2001	Trends in Food Science & Technology2001，，9：	3
6	Chemical and biological transformations for detoxification of trichothecene mycotoxins in human and animal food chains: a review显示文摘	Jianwei He Ting Zhou J. Christopher Young Greg J. Boland Peter M. Scott	2009	Trends in Food Science & Technology2009，，2：	3
7	Enzymes in juice processing: a review显示文摘	Daniele S.Ribeiro Stella M. B.Henrique Luciene S.Oliveira Gabriela A.Macedo Luciana F.Fleuri	2010	International Journal of Food Science & Technology2010，，4：	3
8	Use of a free radical method to evaluate antioxidant activity显示文摘	W. Brand-Williams M.E. Cuvelier C. Berset	1995	LWT - Food Science and Technology1995，，1：	3
9	Applications and opportunities for ultrasound assisted extraction in the food industry — A review显示文摘	Kamaljit Vilkhu Raymond Mawson Lloyd Simons Darren Bates	2007	Innovative Food Science and Emerging Technologies2007，，2：	3
10	Lactic acid bacteria as functional starter cultures for the food fermentation industry显示文摘	Frédéric Leroy Luc De Vuyst	2003	Trends in Food Science & Technology2003，，2：	2
11	The effect of ball milling treatment on structure and porosity of maize starch granule显示文摘	Tian Yi Liu Ying Ma Shi Feng Yu John Shi Sophia Xue	2011	Innovative Food Science and Emerging Technologies2011，，4：	2
12	Drying and quality characteristics of fresh and sugar-infused blueberries dried with infrared radiation heating显示文摘	Junling Shi Zhongli Pan Tara H. McHugh Delilah Wood Edward Hirschberg Don Olson	2008	LWT - Food Science and Technology2008，，10：	2
13	Pulsed light for food decontamination: a review显示文摘	Vicente M. Gómez-López Peter Ragaert Johan Debevere Frank Devlieghere	2007	Trends in Food Science & Technology2007，，9：	2
14	Does high pressure processing influence nutritional aspects of plant based food systems?显示文摘	Indrawati Oey Iesel Van der Plancken Ann Van Loey Marc Hendrickx	2007	Trends in Food Science & Technology2007，，6：	2
15	Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone ( Haliotis rufecens ) during cold storage time显示文摘	V. Briones-Labarca M. Perez-Won M. Zamarca J.M. Aguilera-Radic G. Tabilo-Munizaga	2011	Innovative Food Science and Emerging Technologies2011，，：	2
16	Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters ( Crassostrea gigas )显示文摘	Malco C. Cruz-Romero Joseph P. Kerry Alan L. Kelly	2007	Innovative Food Science and Emerging Technologies2007，，1：	2
17	Early detection of apple bruises on different background colors using hyperspectral imaging显示文摘	Gamal ElMasry Ning Wang Clément Vigneault Jun Qiao Adel ElSayed	2007	LWT - Food Science and Technology2007，，2：	2
18	Muscle changes in hard and soft shell crabs during frozen storage显示文摘	Soottawat Benjakul Nuntapol Sutthipan	2008	LWT - Food Science and Technology2008，，3：	2
19	Chitin/chitosan: modifications and their unlimited application potential—an overview显示文摘	K.V. Harish Prashanth R.N. Tharanathan	2006	Trends in Food Science & Technology2006，，3：	2
20	Fresh-cut aromatic herbs: Nutritional quality stability during shelf-life显示文摘	J. Santos M. Herrero J.A. Mendiola M.T. Oliva-Teles E. Ibá?ez C. Delerue-Matos M.B.P.P. Oliveira	2014	LWT - Food Science and Technology2014，，：	2

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