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3257篇 您的检索式：期刊名="Trends Food Science Technology"

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	题名	作者	年代	出处	被引量
1	A review of Maillard reaction in food and implications to kinetic modelling显示文摘	Sara I.F.S Martins Wim M.F Jongen Martinus A.J.S van Boekel	2001	Trends in Food Science & Technology2001，，9：	3
2	Chemical and biological transformations for detoxification of trichothecene mycotoxins in human and animal food chains: a review显示文摘	Jianwei He Ting Zhou J. Christopher Young Greg J. Boland Peter M. Scott	2009	Trends in Food Science & Technology2009，，2：	3
3	Lactic acid bacteria as functional starter cultures for the food fermentation industry显示文摘	Frédéric Leroy Luc De Vuyst	2003	Trends in Food Science & Technology2003，，2：	2
4	Pulsed light for food decontamination: a review显示文摘	Vicente M. Gómez-López Peter Ragaert Johan Debevere Frank Devlieghere	2007	Trends in Food Science & Technology2007，，9：	2
5	Does high pressure processing influence nutritional aspects of plant based food systems?显示文摘	Indrawati Oey Iesel Van der Plancken Ann Van Loey Marc Hendrickx	2007	Trends in Food Science & Technology2007，，6：	2
6	Chitin/chitosan: modifications and their unlimited application potential—an overview显示文摘	K.V. Harish Prashanth R.N. Tharanathan	2006	Trends in Food Science & Technology2006，，3：	2
7	Non-thermal food preservation: Pulsed electric fields 显示文摘	Humberto Vega-Mercado Olga M B Qin B L	1997	Trends in Food Science& Technology1997，，8：	2
8	The development of regulations of Chinese herbal medicines for both medicinal and food uses显示文摘	C.-F. Chau S.-H. Wu	2006	Trends in Food Science & Technology2006，，6：	2
9	By-products of plant food processing as a source of functional compounds — recent developments显示文摘	A Schieber F.C Stintzing R Carle	2002	Trends in Food Science & Technology2002，，11：	2
10	Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery显示文摘	Anil Kumar Anal Harjinder Singh	2007	Trends in Food Science & Technology2007，，5：	2
11	Perspectives of the potential implications of wine polyphenols on human oral and gut microbiota显示文摘	T. Requena M. Monagas M.A. Pozo-Bayón P.J. Martín-álvarez B. Bartolomé R. del Campo M. ávila M.C. Martínez-Cuesta C. Peláez M.V. Moreno-Arribas	2010	Trends in Food Science & Technology2010，，7：	2
12	Recent technological advances for the determination of food authenticity显示文摘	Linda M. Reid Colm P. O’Donnell Gerard Downey	2006	Trends in Food Science & Technology2006，，7：	2
13	Food biopreservation: promising strategies using bacteriocins, bacteriophages and endolysins显示文摘	Pilar García Lorena Rodríguez Ana Rodríguez Beatriz Martínez	2010	Trends in Food Science & Technology2010，，8：	2
14	Pyranoanthocyanins – an overview on structures, occurrence, and pathways of formation显示文摘	Michael Rentzsch Michael Schwarz Peter Winterhalter	2007	Trends in Food Science & Technology2007，，10：	2
15	Approaches to improving the quality of dried fruits and vegetables显示文摘	Nijhuis H H Torringa H M Muresan S	1998	Trends in Food Science and Technology1998，9，：	1
16	Biochemical Interactions of Food-Derived Peptides 显示文摘	Mills E N C	1992	Trends in Food Science & Technology1992，3，：	1
17	Applications and potential of ultrasonics in food processing显示文摘	Dietrich K Marco Z Volker H	2004	Trends in Food Science & Technology2004，15，5：	1
18	Recent advances in the understanding of egg white pro tein functionally显示文摘	Mine Y	1995	Trends in Food Science and Technology1995，6，7：	1
19	Production, properties and appli- cations of food-grade oligosaccharides显示文摘	CRITI'ENDEN R G PLAYNE M J	1996	Trends in Food Science and Technology1996，7，11：	1
20	Advances in the predictive model- ing of fungal growth in food显示文摘	Gibson A M Hocking A D	1997	Trends in Food Science and Technology1997，8，：	1

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