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67篇 您的检索式：期刊名="Science Aliments"

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	题名	作者	年代	出处	被引量
1	Vacuum packaging of bovine tripe microbial contamination and indole content显示文摘	GIACCONE V CIVERA T PARISI E	1994	Sciences Des Aliments1994，14，：	1
2	Comparison of biogenic amine content in traditional and industrial French dry sausages显示文摘	Montel M C Masson F Talon R	1999	Sciences des Aliments1999，19，：	1
3	Pulp browning of French prunes: methods of measurement and types of reactions involved显示文摘	Ngammongkolrat A Moutounet M Price K R	1985	Science des Aliments1985，，5：	1
4	Water holding capacity of pig muscle protein: Interaction between the myofibrillar protein and sarcoplasmic compounds显示文摘	Monin G Laborde D	1985	Science Aliments1985，，5：	1
5	Action des acides hydroxycinnamiques libres et esterifi6s sur la croissance des bacteries lactiques显示文摘	Salih A G Le Quere J M	2000	Science des Aliments2000，20，6：	1
6	Pulp browning of French prunes: methods of measurement and types of reactions involved显示文摘	Ngammongkolrat A Moutounet M Price K R	1985	Sciences des Aliments1985，，5：	1
7	High pressure processing offoods: an overview 显示文摘	Tewari G Jayas D S Holley R A	1999	Sciences Des Aliments?1999，19，6：	1
8	The role of lactoferrin in cancer prevention显示文摘	Belzen N	2002	Sciences des Aliments2002，22，4：	1
9	Functional properties of milk proteins glycated in mild conditions显示文摘	GROUBET R CHOBERT J M HAERTLE T	1999	Science des Aliments1999，19，：	1
10	Functional properties of milk proteins glycated in mild conditions显示文摘	GROUBET R CHOBERT J M HAERTLE T	1999	Science des Aliments1999，19，：	1
11	Antifungal activity of natural compounds in relation to their vapour pressure显示文摘	Caccioni D R L Gardini F Lanciotti R	1997	Sciences Des Aliments1997，17，1：	1
12	Discrimination of red wines according to their geographical origin and vintage year by the use of mid-infrared spectroscopy显示文摘	Picque D Cattenoz T Corrieu G	2005	Sciences Des Aliments2005，25，3：	1
13	Effects of Glucose Oxidase or Lipase Addition on Dough Consistency and Oxygen Consumption During Mixing of Unyeasted Dough显示文摘	Castello P	2000	Sciences des Aliment2000，20，45：	1
14	High pressure processing offoods: an overview显示文摘	TEWARI G JAYAS D S HOLLEY R A	1999	Science Des Aliments1999，19，：	1
15	Effectiveness of high pressure treatment for destruction of Listeria monocytogenes in raw milk goat cheese显示文摘	Gallot-Lavallee T	1998	Sciences des Aliments1998，18，6：	1
16	Water holding capacity of pig muscle proteins: interaction between the myofibrillar proteins and sarcoplasmic compounds显示文摘	MONIN G LABRODE D	1985	Sciences Des Aliments1985，5，2：	1
17	Water holding capacity of pig muscleprotein:interaction between the myofibrillar protein and sarcoplasmiccompounds显示文摘	MONIN G LABORDE D	1985	Science Aliments1985，5，：	1
18	Effects of temperature on recrystllization in polycrystalline ice显示文摘	Martino M N Zaritzke N E	1987	Science Aliments1987，，7：	1
19	Ice recrystaUization in a model system and in frozen muscle tissue 显示文摘	MIRIAMN M MARTINO NOEMI E ZARITZKY	1989	Science Aliments1989，，：	1
20	Influence of fat, citric acid and sodium chloride on texture and taste of a cheese analog 显示文摘	Eymery O Pangborn R M	1998	Science des Aliments1998，，：	1

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