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21篇 您的检索式：期刊名="Food Technol Biotech"

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	题名	作者	年代	出处	被引量
1	Production of food aroma compounds microbial and enzymatic methodologies显示文摘	Longo M A Sanroman M A	2006	Food Technol Biotech2006，44，3：	1
2	Adhesion of two Lactobacillus gasseri probiotic strains on Caco-2 cells 显示文摘	MATISJAI C B B NARAT M ZORI C M	2003	Food Technol Biotech2003，41，：	1
3	Production of arachidonic acid by Mortierella alpina I49-Nls 显示文摘	Yuan C Wang J Shang Y	2002	Food Technol Biotech2002，40，4：	1
4	Microwave multi-stage countercurrent extraction of dihydromyricetin from Ampelopsis grossedentata显示文摘	LI W ZHENG C WANG J S	2007	Food Technol Biotech2007，，45：	1
5	Xylanases and their applications in baking industry显示文摘	Butt MS Tahir-Nadeem M Ahmad Z	2008	Food Technol Biotech2008，46，1：	1
6	Degummol/Ling of Vegetable Oil by a New Microbial Lipase显示文摘	Y Jiguo W Yonghua Y Bo	2006	Food Technol Biotech2006，44，1：	1
7	Optimization of solid-liq-uid extraction of antioxidants from black mulberry leaves by re-sponse surface methodology显示文摘	Radojkovic M Zekovic Z Jokic S	2012	Food Technol Biotech2012，50，2：	1
8	Evaluation of culture conditions for tannase production by As-pergillus niger GH1显示文摘	Cruz Hernandez M Augur G Rodriguez R	2006	Food Technol Biotech2006，44，41：	1
9	Factors affecting the growth and production of milk-clotting enzyme by Amylomyces rouxii in rice liquid medium显示文摘	YU P J CHOU C C	2005	Food Technol Biotech2005，43，3：	1
10	A simple and rapid determination of ATP, ADP and AMP concentrations in pericarp tissue of litchi fruit by high performance liquid chromatography显示文摘	Liu H Jiang Y M Luo Y B	2006	Food Technol Biotech2006，44，4：	1
11	Comparison of wine aroma compounds produced by Saccharomyces paradoxus and Saccharomyces cerevisiae strains显示文摘	MAJDAK A HERJAVEC S ORLIC S	2002	Food Technol Biotech2002，40，2：	1
12	Preparation of soy cheese and survivability ofLactobacillus rhamnosus in soy cheese显示文摘	LIU D M LI L YANG X Q	2006	Food Technol Biotech2006，44，3：	1
13	A simple and rapid determination of ATP, ADP and AMP concentrations in pericarp tissue of litchi fruit by high performance liquid chromatography显示文摘	Liu H Jiang Y M Luo Y B eta/	2006	Food Technol Biotech2006，44，4：	1
14	Production of be- ta-fructofuranosidase by arthrobacter sp and its application in the modification of stevioside and rebaudioside A显示文摘	XU Z W LI Y Q WANG Y H	2009	Food Technol Biotech2009，47，2：	1
15	Production of food aroma compounds microbial and enzymatic methodologies显示文摘	Longo M A Sanroman M A	2006	Food Technol Biotech2006，44，3：	1
16	Occurrence of killer yeast strains in fruit and berry wine yeast populations显示文摘	GULBINIENE G KONDRATIENE L	2004	Food Technol Biotech2004，，42：	1
17	Curcumin-inhibitor of galectin-3 expression显示文摘	Dumi J Dabeli S Flisgel M	2002	Food Technol Biotech2002，40，4：	1
18	New perspectives for citric acid production and application 显示文摘	SOCCOL CR VANDENBERGHE LPS RODRIGUES C	2006	Food Technol Biotech2006，44，2：	1
19	Microbial cellulose : fermenta- tive production and applications 显示文摘	Chawla P Bajaj I Survase S	2009	Food Technol Biotech2009，47，2：	1
20	Natural antioxidant constituents from selected aromatic plants and their antimicrobial activity against selected pathogenic microorganisms 显示文摘	Proestos C Boziaris I S Kapsokefalou M	2008	Food Technol Biotech2008，46，2：	1

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