维普期刊资源整合服务平台（V6.5）

126篇 您的检索式：期刊名="FoodEngineering"

选中清除导出查看参考文献查看引证文献引用追踪共7页首页上一页第1页下一页末页 /7 跳转

	题名	作者	年代	出处	被引量
1	Studyonultrasonicextractiontechnologyoftotalflavonoidsfromhops(啤酒花总黄酮超声波提取工艺的研究)显示文摘	HUSP(胡仕屏) TIANYH(田艳花) ZHENGHY(郑海鹰)	2007	FoodEngineering2007，1，：	1
2	Modeling of pullulan fermentation by using a color variantstrain of Aureobasidium pullulans显示文摘	CHENG K DEMIRCI A CATCHMARK J M	2010	Journal of FoodEngineering2010，98，3：	1
3	Prediction of colloidalstability in white wines using infrared spectroscopy显示文摘	VERSARI A LAGHI L THORNGATE H	2011	Journal of FoodEngineering2011，104，2：	1
4	Analysis of dynamic chemicalchanges in Chinese Cantonese sausage:Factors influencing contentof nitrite and formation of flavor substances 显示文摘	Chen W Rui H Yuan H ef al	2007	Journal of FoodEngineering2007，79，4：	1
5	Modeling kinetics of thermaldegradation of color in peach puree 显示文摘	Avila MLB Silva C L M	1999	Journal of FoodEngineering1999，39，2：	1
6	The effects of manothermosonication on tomato pectic enzymes and tomato paste rheological properties显示文摘	Vercet A Sanchez C Burgos J	2002	Journal of FoodEngineering2002，53，3：	1
7	Fast radial NMRmicroimaging studies of pasta drying显示文摘	Hills B P Godward J Wright K M	1997	Journal of FoodEngineering1997，33，34：	1
8	Instrumental texture profile analysis (TPA) of date fleshas a function of moisture content显示文摘	Mohammad Shafiur Rahman SohrabAliakb ar Al-Farsi	2005	Journal Of FoodEngineering2005，66，：	1
9	Changes in some qualityindexes in fresh-cut green asparagus pretreated with aqueous ozoneand subsequent modified atmosphere packaging显示文摘	AN Jianshen ZHANG Min LU Qirui	2007	Journal of FoodEngineering2007，78，1：	1
10	A review of methods of low alcohol and alcohol-free beer production显示文摘	TOMAS BRANYIK	2012	Journal of FoodEngineering2012，108，4：	1
11	Further developments in the utilization ofllurdle technology for food preservation 显示文摘	LOTHAR LEISTNER	1994	Journal of FoodEngineering1994，22，14：	1
12	Evaluation of internal defect and surfacecolor of whole pickles using hyperspectral imaging显示文摘	ARIANA D P LU Renfen	2010	Journal of FoodEngineering2010，96，4：	1
13	The new conceptual framework for food supply chain assessment显示文摘	Ricardo M Riccardo A	2013	Journal of foodengineering2013，，115：	1
14	Baking kinetics of muffins in convection and steam assistedhybrid ovens(baking kinetics of muffin)显示文摘	SAKIN-YILMAZER M KEMERLI T ISLEROGLU H etal	2013	Journal of FoodEngineering2013，119，3：	1
15	The effects of freezing on soybean microstructure and qualities of soymilk 显示文摘	Wang L Chen Y Li Z	2013	Journal of FoodEngineering2013，116，：	1
16	Some physical properties of Hachaliloglu apricot seed and its kernel显示文摘	GEZER I HACISEFEROGULLAR H DEMIR F	2003	Journal of FoodEngineering2003，56，1：	1
17	Extrusion cooking technologyemployed to reduce the anti-nutritional factor tanninin sesame (Sesamum indicum) meal显示文摘	NibeditaM Sukumar B	2003	Journal of FoodEngineering2003，56，：	1
18	Inactivation kinetics of pectin methyl esterase under combined thermal-high pressure treat-ment in an orange juice-milk beverage显示文摘	Sampedro F Rodrig D Hendrickx M	2008	Journal of FoodEngineering2008，86，1：	1
19	Influence of dryingconditions on the drying constants and moisture diffusivityduring the thin layer drying of figs显示文摘	BABALIS S J BELESSIOTIS V G	2004	Journal of FoodEngineering2004，65，3：	1
20	Thermodynamic analysis of the effect of water activity onthe stability of macadamia nut显示文摘	Dominguez I L Azuara E Vemon-Carter E J	2007	Journal of FoodEngineering2007，81，3：	1

返回顶部每页显示：

共7页首页上一页第1页下一页末页 /7 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示