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	题名	作者	年代	出处	被引量
1	In vitro antioxidant activities of methanol extracts of five Phyllanthus species from India显示文摘	A. Kumaran R. Joel Karunakaran	2005	LWT - Food Science and Technology2005，，2：	5
2	Event Specific Transgene Detection in Bt11 Corn by Quantitative PCR at the Integration Site显示文摘	Andreas Zimmermann Jürg Lüthy Urs Pauli	2000	LWT - Food Science and Technology2000，，3：	4
3	Use of a free radical method to evaluate antioxidant activity显示文摘	W. Brand-Williams M.E. Cuvelier C. Berset	1995	LWT - Food Science and Technology1995，，1：	4
4	Detection of minced beef adulteration with turkey meat by UV–vis, NIR and MIR spectroscopy显示文摘	Cristina Alamprese Monica Casale Nicoletta Sinelli Silvia Lanteri Ernestina Casiraghi	2013	LWT - Food Science and Technology2013，，1：	4
5	Use of a free radical method to evaluate antioxidant activity显示文摘	W. Brand-Williams M.E. Cuvelier C. Berset	1995	LWT - Food Science and Technology1995，，1：	3
6	Drying and quality characteristics of fresh and sugar-infused blueberries dried with infrared radiation heating显示文摘	Junling Shi Zhongli Pan Tara H. McHugh Delilah Wood Edward Hirschberg Don Olson	2008	LWT - Food Science and Technology2008，，10：	2
7	Early detection of apple bruises on different background colors using hyperspectral imaging显示文摘	Gamal ElMasry Ning Wang Clément Vigneault Jun Qiao Adel ElSayed	2007	LWT - Food Science and Technology2007，，2：	2
8	Muscle changes in hard and soft shell crabs during frozen storage显示文摘	Soottawat Benjakul Nuntapol Sutthipan	2008	LWT - Food Science and Technology2008，，3：	2
9	Fresh-cut aromatic herbs: Nutritional quality stability during shelf-life显示文摘	J. Santos M. Herrero J.A. Mendiola M.T. Oliva-Teles E. Ibá?ez C. Delerue-Matos M.B.P.P. Oliveira	2014	LWT - Food Science and Technology2014，，：	2
10	Radical scavenging capacities of saba-narezushi , Japanese fermented chub mackerel, and its lactic acid bacteria显示文摘	Tomomi Kanno Takashi Kuda Choa An Hajime Takahashi Bon Kimura	2012	LWT - Food Science and Technology2012，，1：	2
11	Antioxidant activity of polyphenolic compounds extracted from defatted raw and dry heated Tamarindus indica seed coat显示文摘	P. Siddhuraju	2006	LWT - Food Science and Technology2006，，6：	2
12	Innovative active modified atmosphere packaging improves overall quality of fresh-cut red chard baby leaves显示文摘	Alejandro Tomás-Callejas María Boluda Pedro Antonio Robles Francisco Artés Francisco Artés-Hernández	2011	LWT - Food Science and Technology2011，，6：	2
13	Chemical composition and antioxidative activity of Moldavian balm ( Dracocephalum moldavica L.) extracts显示文摘	Keyvan Dastmalchi H.J. Damien Dorman Into Laakso Raimo Hiltunen	2006	LWT - Food Science and Technology2006，，9：	2
14	Chitosan application for active bio-based films production and potential in the food industry: Review显示文摘	Mohammed Aider	2010	LWT - Food Science and Technology2010，，6：	2
15	Development of a multilayered antimicrobial edible coating for shelf-life extension of fresh-cut cantaloupe ( Cucumis melo L.) stored at 4 °C显示文摘	Mauricio E. Marti?on Rosana G. Moreira M. Elena Castell-Perez Carmen Gomes	2013	LWT - Food Science and Technology2013，，：	2
16	Influence of high pressure on the color and microbial quality of beef meat显示文摘	S. Jung M. Ghoul M. de Lamballerie-Anton	2003	LWT - Food Science and Technology2003，，6：	2
17	Isolation and identification of compounds from the ethanolic extract of flowers of the tea ( Camellia sinensis ) plant and their contribution to the antioxidant capacity显示文摘	Ziyin Yang Youying Tu Susanne Baldermann Fang Dong Yi Xu Naoharu Watanabe	2009	LWT - Food Science and Technology2009，，8：	2
18	Chitosan application for active bio-based films production and potential in the food industry: Review显示文摘	Mohammed Aider	2010	LWT - Food Science and Technology2010，，6：	2
19	In vitro antioxidant activities of methanol extracts of five Phyllanthus species from India显示文摘	A. Kumaran R. Joel Karunakaran	2005	LWT - Food Science and Technology2005，，2：	2
20	Improved multilayered antimicrobial alginate-based edible coating extends the shelf life of fresh-cut watermelon ( Citrullus lanatus )显示文摘	R.E. Sipahi M.E. Castell-Perez R.G. Moreira C. Gomes A. Castillo	2013	LWT - Food Science and Technology2013，，1：	2

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