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157篇 您的检索式：作者名="BUTZ P"

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	题名	作者	年代	出处	被引量
1	Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: a comparison显示文摘	Corrales M Toepfl S Butz P	2008	Innovative Food Science and Emerging Technologies2008，9，1：	1
2	Influ - ence of ultra high pressure processing on fruit and vegetable products 显示文摘	Butz P G arcia A F Lindauer R	2003	Journal of Engineering2003，56，：	1
3	Influence of ultra high pressure processing on fruit and vegetable products显示文摘	Butz P Fernandez Garcia A Lindauer R	2003	Journal of Food Engineering2003，56，23：	1
4	Influence of high pressure processing on fruit and vegetable products显示文摘	Butz P Fernandez G Lindauer R	2003	Journal of Food Engineering2003，，56：	1
5	Emerging technologies: chemical aspects显示文摘	Butz P Tauscher B	2002	Food Research International2002，35，23：	1
6	Virus mediated delivery of antigenic epitopes into dendritic cells as a means to induce CTL显示文摘	Brossart P Goldrath AW Butz EA	1997	J Immunol1997，158，：	1
7	Extraction of anthocyanins from grape by-products assisted by ultrasonics high hydrostatic pressure or pulsed electric fields: A Comparison显示文摘	Corrales M Toepfl S Butz P	2008	Innov Food Sci Emerg Technol2008，9，：	1
8	Recent developments innoninvasive techniques for fresh fruit and vegetable internalquality analysis 显示文摘	Butz P Hofmann C Tauscher B	2005	Journal of Food Science2005，70，9：	1
9	Prevalence of rotavirus on high-risk fomites in day care facilities显示文摘	Butz AM Fosarelli P Dick J	1993	Pediatrics1993，92，：	1
10	Changes in functional properties of vegetables induced by high pressure treatment 显示文摘	Butz P Edenharder R FernandezGarcia A et at	2002	Food Research International2002，35，23：	1
11	Influence of high pressure processing on fruit and vegetable products显示文摘	Butz P Fernandez GarciA Lindauer R	2003	Journal of Food Engineering2003，56，：	1
12	High pressure inactivation of Byssochlamis nivea ascospores and other heatresistant moulds显示文摘	Butz P Funtenberger S Haberditzl T	1995	Lebensm-Wiss-Tecnol1995，29，：	1
13	Extraction of anthocyanins from grape by -products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: a comparison显示文摘	Con-ales M Toepfl S Butz P	2008	Innovative Food Science and Emerging Technologies2008，9，1：	1
14	Anthocyanin condensa-tion reactions under high hydrostatic pressure 显示文摘	Corrales M Butz P Tauscher B	2008	FoodChemistry2008，110，3：	1
15	Emerging Technologies : Chemical Aspects显示文摘	Butz P Tauscher B	2002	Food Research International2002，35，23：	1
16	Influence of ultra high pressure processing on fruit and vegetable products 显示文摘	Butz P Garcia A F Lindaueret R	2003	Journal of Food Engineering2003，56，2：	1
17	Influence of ultra high pressure processing on fruit and vegetable products显示文摘	Butz P García A F Lindaueret R	2003	Journal of Food Engineering2003，56，2：	1
18	Changes in functional properties of vegetables induced by high pressure treatment显示文摘	Butz P Edenharder R Garca A F	2002	Food Research International2002，35，：	1
19	Recent develop- ments in non-iw~asive techniques for fresh fruit and vegeta- ble internal quality analysis 显示文摘	BUTZ P HOFMANN C TAUSCHER B	2005	Food Science2005，70，9：	1
20	Extraction of anthocyanins from grape by-products assisted by ultrasonics high hydrostatic pressure or pulsed electric fields: A comparison 显示文摘	Corrales M Toepfl S Butz P Knorr D Tauscher B	2008	Innovative Food Science and Emerging Technologies2008，9，：	1

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