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250篇 您的检索式：作者名="Akoh C"

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	题名	作者	年代	出处	被引量
1	Structured Lipids: Synthesis and Applications显示文摘	Lee K T Akoh C C	1998	Food Rev Int1998，14，1：	1
2	Phenolic compounds and antioxi- dant capacity of Georgia2grown blueberries and blackberries 显示文摘	Sellappan S Akoh C C Krewer G	2002	Journal of Agricuhural and Food Chemistry2002，50，8：	1
3	Modeling and optimization of lipase-catalyzed synthesis of phytosteryl esters of oleic acid by response surface methodology 显示文摘	Kim B H Akoh C C	2007	Food Chemistry2007，102，：	1
4	Effects of phenolic com-pounds in blueberries and muscadine grapes on HepG2 cellviability and apoptosis 显示文摘	Yi W Akoh C C Fischer J	2006	Food Research International2006，39，5：	1
5	Production of human milk fat analogue containing docosahexaenoic and araehidonie acids 显示文摘	Turan D Sahin Yesil Ubuk N Akoh C C	2012	Journal of Agricultural and Food Chemistry2012，60，17：	1
6	Lipase-catalyzed stereoselective esterification of DL-menthol in organic solvents using acid anhydrides as acylating agents 显示文摘	WU W H AKOH C C PHILLIPS R S	1996	Enzyme Microb Technol1996，18，7：	1
7	Synthesis of structured triglycerides by lipase - catalyzed acidolysis in a packed bed bioreactor 显示文摘	XU X FOMUSO L B AKOH C C	2002	J Agric Food Chem2002，48，1：	1
8	Synthesis of Structured Triacylglycerols by Lipase-Catalyzed Acidolysis in a Packed Bed Bioreactor显示文摘	Xu X L B Fomuso C C Akoh	2000	Agri Food Chem2000，48，：	1
9	Enzymatic modification of triacylglycerols of high eicosapentaenoic and docosahexaenoic acids content to produce structured lipids显示文摘	B Jennings C Akoh	1999	Journal of the American Oil Chemists'' Society1999，76，10：	1
10	Effects of sucrose fatty acid ester and blends on alveograph characteristics of wheat flour doughs 显示文摘	Addo K Slepak M Akoh C C	1995	J Cereal Sci1995，22，：	1
11	Effect of anthocyanin fractions from selected cultivars of Geor-gia-grown blueberries on apoptosis and phase II en-zymes显示文摘	Srivastava A Akoh C C Fischer J		0，，8：	1
12	Modeling and optimization of lipase-cata- lyzed synthesis of phytosteryl esters of oleic acid by response surface methodology 显示文摘	Kim B H Akoh C C	2007	Food Chemistry2007，102，1：	1
13	Phenolic content and antioxidant capacity of Muscadine grapes显示文摘	Bonilla E P Akoh C C Sellappan S	2003	Journal of Agricutural of Food Chemistry2003，51，：	1
14	Lipase-catalyzed acidolysis of tripalmitin with hazelnut oil fatty acids and stearic acid to produce human milk fat substitutes显示文摘	SAHIN N AKOH C C KARAALI A		0，，：	1
15	Anisotropic josephson junctions of Y - Ba - Cu - O/Au/Nb film sandwiches 显示文摘	AKOH H CAMERLINGO C TAKADA S	1990	Appl Phys Lett1990，56，：	1
16	Enzymatic synthesis of trans-free structured margarine fat analogs with high stearate soybean oil and palm stearin and their characterization显示文摘	Pande G Akoh C C	2013	LWT-Food Science and Technology2013，50，1：	1
17	Isolation of a phospholipid fraction from inedible egg 显示文摘	Shah A Akoh C C Toledo R T	2004	J Supercrit Fluids2004，30，：	1
18	Structured lipids:synthesis and applications显示文摘	Lee K T Akoh C C	1998	Food Rev1998，14，1：	1
19	Modeling and optimization of lipase- catalyzed synthesis of phytosteryl esters of oleic acid by response surface methodology 显示文摘	KIM B H AKOH C C	2007	Food Chemis-try2007，102，1：	1
20	Effects of phenolic compounds in bluebe-rries and muscadine grapes on HepG2 cell viability and apoptosis显示文摘	Weiguang Yia Casimir C Akoh Joan Fischer	2006	Food Research International2006，39，：	1

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