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127篇 您的检索式：期刊名="Lebensm - Wiss u - Technol"

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	题名	作者	年代	出处	被引量
1	Deaeration and pasteurization effects on the orange juice aromatic fraction显示文摘	JORDAN M J GOODNER K L LAENCINA J	2003	J Lebensm Wiss Technol2003，36，：	1
2	Taste response and thresholds obtained with primary amino acids in humans显示文摘	Haefeli R J Glaser D	1990	Lebensm Wiss Technol1990，23，：	1
3	Application of weibull hazard analysis to the determination of the shelf life of roasted and ground coffee显示文摘	CARDELLI C LABUZA T E	2001	Lebensm Wissu Technol2001，34，3：	1
4	Use of a free radi- cal method to evaluate antioxidant activity 显示文摘	Brand-Williams W Cuvelier M E Berset C	1995	Lebensm Wiss Technol1995，28，1：	1
5	, Bacterial growth during chilled storage of pressure treated minced meat显示文摘	CARLEZ A RASEC J P RICHARD N	1994	Lebensm Wiss Technol1994，27，：	1
6	Use of a free radical method to evaluate antioxidant activity显示文摘	Brand W W Cuvelier M E Berset C	1995	Lebensm Wiss Technol1995，28，1：	1
7	Raman analysis of fish:a po- tentialmethod for rapid quality screening 显示文摘	Marquardt B J Wold J P	2004	Lebensm Wiss Technol2004，37，：	1
8	Antioxidant properties of extracts from juemingzi (Cassia tora L) evaluated in vitro显示文摘	Jia ZB Tao F Guo L	2007	Lebensm Wiss Technol2007，40，6：	1
9	Predicting sensory score of cod ( Gadus morhua) from -isible spectroscopy 显示文摘	Nilsen H Esaiassena M	2005	Lebensm Wiss Technol2005，38，：	1
10	Use of a free radicalmethed to evaluate antioxidant activity显示文摘	Brand W W Cuvelier M E Berset C	1995	Lebensm Wiss Technol1995，28，1：	1
11	Influence of pressurized carbon dioxide on the thermal inactivation of bacterial and fungal spores 显示文摘	Ballestra P Cuq J L	1998	Food Sci Technol Lebensm Wiss Technol1998，31，：	1
12	Antimicroloial Food Packaging Materials from Poly (ethylene-comethacrylic acid) 显示文摘	Weng Y M Chen M J Chen W	1999	Lebensm Wiss Technol1999，32，19：	1
13	Digestibility of starch systems containing amylose - glycerol monopalitin complexes 显示文摘	Tufvesson F Skrabanja V Bjorck I	2001	Lebensm Wissu Technol2001，34，：	1
14	Use of a free radical method to evaluate antioxidant activity 显示文摘	Brand - Williams W Cuvelier ME Berset C	1995	Lebensm Wiss Technol1995，28，1：	1
15	Exploration of the use of NIR reflectance spectroscopy to distinguish and measure attributes of conditioned and cooked shrimp (Pandalus borealis) 显示文摘	Brodersen K Bremner H A	2001	Lebensm Wiss Technol2001，34，8：	1
16	Supercritical fluid extraction of essential oil components from lemon-scented botanicals显示文摘	ROZZI N L PHIPPEN W SIMON J E	2002	Lebensm Wiss Technol2002，35，：	1
17	The effect of extrusion operating conditions on the apparent viscosity and properties of extrudates in twin-screw extrusion cooking of maize grits显示文摘	Ilo S Tomschik U Berghofer E	1996	Lebensm Wiss Technol1996，29，：	1
18	Volatile organic aroma compounds produced by thermophilic and mesophilic mixed strain dairy starter cultures显示文摘	IMHOF R GLATTLI H BOSSET J O	1994	Lebensm Wiss Technol1994，27，：	1
19	Volatile organic aroma compounds produced by thermophilic and mesophilic mixed strain dairy starter cultures显示文摘	IMHOF R GLATTLI H BOSSET J O	1994	Lebensm wiss Technol1994，27，：	1
20	12-Methyltridecanal, a species-specific ordorant of stewed beef显示文摘	Guth H Grosch W	1993	Lebensm Wiss Technol1993，26，：	1

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