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	题名	作者	年代	出处	被引量
1	Controlof superficial scald on‘d′Anjou’pears byethoxyquin:Effect of ethoxyquin concentration,timeand method of application,and a combined effect withcontrolled atmosphere storage显示文摘	Chen P M Varga D M Mielke E A	1990	Journal of FoodScience1990，55，1：	1
2	Potential impact of strawberries on humanhealth: a review of the science显示文摘	Hannum S M	2004	Critical Review in FoodScience and Nutrition2004，44，：	1
3	Effects of persimmon-vinegar on lipid and carnitine profiles in mice 显示文摘	Moon Y J tChoi D S ()h S H al	2010	FoodScience and Biotechnology2010，19，2：	1
4	Probiotic DairyProducts as Functional Foods显示文摘	GRANATO D BRANCO G F CRUZ A G	2010	Comprehensive Reviews in FoodScience and Food Safety2010，9，5：	1
5	Isolation and i-dentification of dry Salami volatiles 显示文摘	Ralfg G Berger Carlos Macku J	1990	Journal of FoodScience1990，55，5：	1
6	Shelf Life Prediction of Bread SticksUsing Oxidation Indices:A Validation Study 显示文摘	Calligaris S Pieve S D	2008	Journal of FoodScience2008，73，2：	1
7	Screening for Lactic AcidBacteria with Potential to Reduce Antigenic Response ofβ-Lac-toglobulin in Bovine Skim Milk and Sweet Whey显示文摘	KLEBER N WEYRICH U HINRICHS J	2006	Innovative FoodScience and Emerging Technologies2006，7，3：	1
8	Lactic acid bacteria as functional startercultures for the food fermentation industry显示文摘	Leroy F Vuyst L D	2004	Trends in FoodScience and Technology2004，15，2：	1
9	Effect of lean meat source and level of fat andsoy protein on the properties of wiener-type products显示文摘	SOFOS J N ALLEN C E	1977	Journal of FoodScience1977，42，4：	1
10	Physical properties of gelidiumcorneum-gelatin blend films containing grapefruit seed extract or greentea extract and its application in the packaging of pork loins显示文摘	HONG Y H LIM G O SONG K B	2009	FoodScience2009，74，1：	1
11	Potato starch edible films to control oxidative rancidity ofpolyunsaturated lipids:effects of film composition,thick-ness and water activity显示文摘	JAVIER OS S SANDRA NIZA KHALID ZIANI	2009	International Journal of FoodScience and Technology2009，，44：	1
12	Effects ofheat treatment on atmospheric composition and color of peeled whiteasparagus in modified atmosphere packaging显示文摘	ANASTASIOS S S DIMITRIOS G B PAVLOS T A	2010	Innovative FoodScience and Emerging Technologies2010，11，1：	1
13	Fresh cut Tommy Atkins’ mango pre-treatedwith citric acid and coated with cassava (Manihot esculentaCrantz) starch or sodium alginate 显示文摘	CHIUMARELLI M FERRARI C C SARANTOPOULOSC I G L	2011	Innovative FoodScience & Emerging Technologies2011，12，3：	1
14	A new nutrient polypeptide-Fe and its antioxidant ability 显示文摘	Liu A J Wang LX’Ma YH ei al	2009	International Journal of FoodSciences and Nutrition2009，60，2：	1
15	Protein and salt effect on Ca2 + -induced whey protein isolate cold gelation 显示文摘	Hongsprabhas P Barbut S	1997	Journal of FoodScience1997，62，2：	1
16	Shelf lifemodeling of frozen shrimp at variable temperature conditions显示文摘	Tsironi T Dermesonlouoglou E Giannakourou M	2009	J FoodScience and Technology2009，42，：	1
17	A Possibilityfor Elimination of the Interference from the Peel inNondestructive Determination of the Internal Quality ofFruit and Vegetables by VIS/NIR Spectroscopy显示文摘	G P Krivoshiev R P Chalucova M I Moukarev	2000	FoodScience and Technology2000，33，5：	1
18	Effect ofwater activity on the inactivation kinetics of Escherichia coliO157:H7 by electron beam in ground beef,chicken breastmeat,and trout fillets显示文摘	BLACK JENNIFER LEAH JACZYNSKI JACEK	2008	International Journal of FoodScience&Technology2008，43，4：	1
19	The effect of slaughter method on thequality of rainbow(Salmo gairdneri) during storage on ice显示文摘	Azam K Mackie I M Smith J	1989	J FoodScience and Technology1989，24，：	1
20	Rapid analysisof glucose, fructose,sucrose, and maltose in honeys fromdifferent geographic regions using fourier transform infraredspectroscopy and multivariate analysis显示文摘	WANG J MICHAEL M K JUN S J etal	2010	Journal of FoodScience2010，75，2：	1

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