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90篇 您的检索式：作者名="BETA T"

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	题名	作者	年代	出处	被引量
1	Measurement of anthocyanins and other phytochemicals in purple wheat 显示文摘	Hosseinian F S Li W Beta T	2008	Food Chemistry2008，109，4：	1
2	Starch properties as affvctcd by sorghum grain chemistry显示文摘	BETA T CORKE H ROONEY L W	2001	Journal of the Science of Food and Agriculture2001，81，：	1
3	Effects of pre-dehullingtreatments on some nutritional and physical properties of navyand pinto beans (Phaselous vulgaris ) 显示文摘	Anton A A Ross K A Beta T	2008	Food Science andTechnologyf2008，41，5：	1
4	Noodle quality as related to sorghum starch properties显示文摘	BETA T CORKE H	2001	Cereal Chemistry2001，78，4：	1
5	Anthocyanin composition and oxygen radical scavenging capacity (ORAC) of milled and pearled purple,black,and common barley显示文摘	Bellido G G Beta T	2009	Journal of Agricultural and Food Chemistry2009，57，3：	1
6	Anthocyanin composition and oxygen radical scavenging capacity(ORAC)of milled and pearled purple,black,and common barley显示文摘	Bellido G G Beta T	2009	J Agric Food Chem2009，57，3：	1
7	Malting characteristics of sorghum cuhivars显示文摘	Beta T Rooney I W Waniska R D	1995	Cereal Chemistry1995，72，6：	1
8	Saskatoon and wild blueberries have higher anthocyanin contents than other Manitoba berries显示文摘	Hosseinian F S Beta T		0，，26：	1
9	Free radical scavenging properties and phenolic content of Chinese blackgrained wheat显示文摘	Li W D Shan F Sun S H Corke H Beta T		Joumal of Agricultural and Food Chemistry0，53，22：	1
10	Genetic and environmental variation in sorghum starch properties显示文摘	BETA T CORKET H	2001	Journal of Science2001，34，：	1
11	Effect of ferulic acid and catechin on sorghum and maize starch pasting properties 显示文摘	Beta T Corke H	2004	Cereal Chemistry2004，81，：	1
12	An evaluation of the antioxidant properties and aroma quality of infant cereals 显示文摘	Li W Friel J Beta T	2010	Food Chemistry2010，121，4：	1
13	Noodlequality as related to sorghum starch properties显示文摘	Beta T Corke H	2001	Cereal Chemistry2001，78，4：	1
14	Comparative evaluation of the antioxidant potential of infant cereals produced from purple wheat and red rice grains and LC-MS analysis of their anthoxyanim显示文摘	HIRAWAN R DIEHL-JONES W BETA T	2011	Journal of agricultural and food chemistry2011，59，12：	1
15	A comparative study on the phenolic acids identified and quantified in dry beans using HPLC as affected by different extraction and hydrolysis methods显示文摘	Ross K A Beta T Arntfield S D		0，，01：	1
16	Accuracy and diagnostic value of outpatient hysteroseopy for malign and benign disease 显示文摘	Issat T Beta J Nowicka MA	2014	Eur J Gynae- co10ncol2014，35，1：	1
17	Effect of thermal processing on antioxidant properties of purple wheat bran 显示文摘	LI W D PICKARD M D BETA T	2007	Food Chemistry2007，104，：	1
18	Measurement of anthocyanins and other phytochemicals in purple wheat 显示文摘	HOSSEINIAN F S LI W D BETA T	2008	Food Chemistry2008，109，：	1
19	Antioxidant properties of commercial wild rice and analysis of soluble and insoluble phenolic acids显示文摘	QIU Y LIU Q BETA T	2010	Food Chem2010，121，：	1
20	Measurement of anthocyanins and other phytochemicals in purple wheat显示文摘	HOSSEINIAN F S LI W BETA T	2008	Food Chemistry2008，109，4：	1

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