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21篇 您的检索式：作者名="BLEKAS G"

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	题名	作者	年代	出处	被引量
1	Effect of rosemary extract, chitosan and alpha-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers显示文摘	GEORGANTELIS D BLEKAS G KATIKOU P	2007	Meat Science2007，75，2：	1
2	Effect of rosemary extract, chitosan and a-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers显示文摘	GEORGANTELIS D BLEKAS G KATIKOU P	2007	Meat Science2007，75，：	1
3	TRIAC: A code for track measurements using image analysis tools显示文摘	PATIRIS D L BLEKAS K IOANNIDES K G	2006	Nuclear Instruments and Methods in Physics Research B2006，244，2：	1
4	TRIAC II: A Matlab code for track measure- ments from SSNT detectors显示文摘	PATIRIS D L BLEKAS K IOANNIDES K G	2007	Computer Phys- ics Communications2007，177，3：	1
5	Biophenols in table olives显示文摘	BLEKAS G VASSILAKIS C Harizanis C	2002	Journal of Agricultural and Food Chemistry2002，50，13：	1
6	Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil显示文摘	Matsakidou A Blekas G Paraskevopoulou A	2010	LWT-Food Science and Technology2010，43，6：	1
7	Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers显示文摘	GEORGANTELIS D BLEKAS G KATIKOU P	2007	Meat Science2007，75，2：	1
8	Oxidation of stigmasterol in heated triacylglycerols显示文摘	BLEKAS G BOSKOU D	1989	Food Chem1989，33，：	1
9	Antioxidative properties of water extracts obtained from herbs of the species Lamiaceae 显示文摘	TRIANTAPYLLOU K BLEKAS G BOSKOU D	2001	International Journal of Food Sciences and Nutrition2001，52，：	1
10	Influence of Polysaccharide Addition on Stability of a Cheese Whey Kefir-Milk Mixture显示文摘	PARASKEVOPOULOU A ATHANASIADIS I BLEKAS G	2003	Food HydrocoUoids2003，17，：	1
11	Stabilily and radical-scavenging activity of heated olive oil and other vegetable oils显示文摘	Kalantzakis G Blekas G Pegklidou K	2006	European Journal of Lipid Science and Technology2006，108，4：	1
12	Effect of rose- mary extract, chitosan and α -tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers显示文摘	GEORGANTELIS D BLEKAS G KATIKOU P	2007	Meat Science2007，75，2：	1
13	Oxidation of stigmasterol in heated triacylglycerols显示文摘	BLEKAS G BOSKOU D	1989	Food Chem1989，33，：	1
14	TRIAC II :a MATLAB ::ode fi)r \|rack measurements from SSNT detecto: 显示文摘	PATIRIS D L BLEKAS K IOANNIDES K G	2007	Computer Physics Communications2007，177，3：	1
15	Biophenols in table olives 显示文摘	Blekas G Yassilakis C Harizanis C	2002	fAgricFoodChem2002，50，：	1
16	Biophenols in table olives 显示文摘	Blekas G Vassilakis C Harizanis C	2002	J Agric Food Chem2002，50，13：	1
17	Effect of rosemary extract, chitosan and atocopherol on lipid oxidation and colour stability during frozen storage of beef burgers显示文摘	Georgantelis D Blekas G Katikou P Ambrosiadis I Fletouris D J	2006	Meat Science2006，，：	1
18	Effect of rose-mary extract,chitosan and alpha-tocopherol on lipid oxidation and colourstability during frozen storage of beef burgers显示文摘	GEORGANTELIS D BLEKAS G KATIKOU P	2007	Meat Science2007，75，2：	1
19	Oxidation of stigmasterol in heated triacylglycerols 显示文摘	Blekas G Boskou D	1989	Food Chem1989，33，：	1
20	Effect of rosemary extract, chitosan and cL-tocopherol on lipid oxidation and colorstability during frozen storage of beef burgers 显示文摘	Georgantelis D Blekas G Katikou P	2007	Meat Sci2007，75，：	1

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