维普期刊资源整合服务平台（V6.5）

2062篇 您的检索式：期刊名="Innovative Food Science Emerging Technologies"

选中清除导出查看参考文献查看引证文献引用追踪共104页首页上一页第1页下一页末页 /104 跳转

	题名	作者	年代	出处	被引量
1	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
2	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
3	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
4	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
5	A novel in - situ enhanced blasting extrusion technique — Extrudate analysis and optimization of processing conditions with okara显示文摘	Huiqin Li Daoqi Long Jianlin Peng Jian Ming Guohua Zhao	2012	Innovative Food Science and Emerging Technologies2012，，：	2
6	Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées显示文摘	Ankit Patras Nigel P. Brunton Sara Da Pieve Francis Butler	2008	Innovative Food Science and Emerging Technologies2008，，3：	2
7	High hydrostatic pressure improves the functionality of dietary fibre in okara by-product from soybean显示文摘	I. Mateos-Aparicio C. Mateos-Peinado P. Rupérez	2010	Innovative Food Science and Emerging Technologies2010，，3：	2
8	Construction of predictive models of growth of microorganisms in salted and cured meat products显示文摘	Kajak K Kolozyn-Krajewska D	2006	Innovative Food Science and Emerging Technologies2006，7，：	1
9	Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: a comparison显示文摘	Corrales M Toepfl S Butz P	2008	Innovative Food Science and Emerging Technologies2008，9，1：	1
10	Quality improvement and extension of shelf life by 1 -methylcyclopropene in plum as affected by ripening stage at harvest显示文摘	VALERO D MARTINEZ-ROMERO D VALVERDE J M	2003	Innovative Food Science and Emerging Technologies2003，4，：	1
11	Statistically designed two step response surface optimization of enzymatic prepress treatment to increase juice yield and lower turbidity of elderberry juice显示文摘	Anne Katrine Landbo Karl Kaack Anne S Meyer	2007	Innovative Food Science and Emerging Technologies2007，8，1：	1
12	Influence of high-pressure processing (HPP) on physico-chemical properties of fresh cheese显示文摘	Okpala C O R Piggott J R Schaschke C J	2010	Innovative Food Science & Emerging Technologies2010，11，1：	1
13	Modelling tem-pering behaviour of dark chocolates from varying particle size distribu-tion and fat content using response surface methodology显示文摘	AFOAKWA E O PATERSON A FOWLER M	2008	Innovative Food Science and Emerging Technologies2008，9，4：	1
14	Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese 显示文摘	Daniela D Voigt Francios Chevalier Michael C Qian	2010	Innovative Food Science and Emerging Technologies2010，11，：	1
15	Modeling dehydration and rehydration of cooked soybeans subjected to combined microwave - hot - air drying 显示文摘	Gowen A A Abu - Ghannam N Frias J	2008	Innovative Food Science & Emerging Technologies2008，9，1：	1
16	Membrane-based simultaneous degumming and deacidification of vegetable oils显示文摘	Hafidi A	2005	Innovative Food Science and Emerging Technologies2005，，6：	1
17	HCl-extractability of minerals from ricebean and fababean:influence of domestic processing methods 显示文摘	Saharan K Khetarpaul N	2001	Innovative Food Science & Emerging Technologies2001，，2：	1
18	High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree 显示文摘	Terefe N S Yang Y H Knoerzer K	2010	Innovative Food Science and Emerging Technologies2010，11，1：	1
19	Effect of degree of hydrolysis on the antioxidant activity of loach (Misgumus anguillicaudatus) protein hydrolysates显示文摘	You L Zhao M Cui C	2009	Innovative Food Science & Emerging Technologies2009，10，2：	1
20	Use of microbial transgluminase and sodium alginate in the preparation of restructured fish models using cold gelation:Effect of frozen storage显示文摘	Moreno H M Carballo J Borderías A J	2010	Innovative Food Science & Emerging Technologies2010，11，2：	1

返回顶部每页显示：

共104页首页上一页第1页下一页末页 /104 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