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172篇 您的检索式：期刊名="Lebensm- Wissu-Technol"

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	题名	作者	年代	出处	被引量
1	Production of carotenoids by Rhodotorula rubra from sauerkraut brine 显示文摘	Shin G T Hang Y D	1996	Lebensm - Wiss u - Technol1996，29，：	1
2	Use of ozone in the food industry显示文摘	Zeynep B Guzel-Seydim Annel K Greene A C Seydim	2004	Lebensm -Wiss u -Technol2004，37，：	1
3	Storage stability of continuous explosion puffed potatoes显示文摘	SULLIVAN J F EGOVILLE M J KONSTANCE R P	1983	Lebensm Wiss u Technol1983，16，2：	1
4	Application of an electronic nose to correlate with descriptive sensory analysis of aged cheddar cheese显示文摘	DRAKEA M A GERARD P D KLEINHENZ J P	2003	Lebensm Wiss U Technol2003，36，：	1
5	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
6	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 U Technol2002，35，：	1
7	Changes in the rheology and microstructure of processed cheese during cooking显示文摘	LEE S K BUWALDA R J	2003	Lebensm Wiss U Technol2003，36，：	1
8	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
9	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
10	Microbial biofilm in food processing显示文摘	Poulsen L V	1999	Lebensm Wiss U Technol1999，32，：	1
11	Determination of the end of shelf-life for milk using weibull hazard method显示文摘	DUYVESTEYN W S SHIMONI E LABUZA T P	2001	Lebensm Wiss u Technol2001，34，：	1
12	, 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
13	Antioxidant properties oftea extracts as affected by processing显示文摘	MANZOCCO L ANESE M NICOLI M C	1998	Lebensm Wiss u Technol1998，31，：	1
14	Application of weibull hazardanalysis to the determination of the shelf life of roasted and groundcoffee 显示文摘	Cardelli C Labuza T P	2001	Lebensm Wiss u Technol2001，34，3：	1
15	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
16	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
17	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
18	Predicting sensory score of cod ( Gadus morhua) from -isible spectroscopy 显示文摘	Nilsen H Esaiassena M	2005	Lebensm Wiss Technol2005，38，：	1
19	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
20	Thawed chilled barents sea cod fillets in modified atmosphere packaging-application of multivariate data analysis to select key parameters in good manufacturing practice 显示文摘	Boknas N	2002	Lebensm Wiss u Technol2002，，3：	1

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