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43篇 您的检索式：作者名="Blecker C"

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	题名	作者	年代	出处	被引量
1	Fluorescence spectroscopy measurement for quality assessment of food systems=a review 显示文摘	SKaroui R Blecker C	2011	Food and Bioprocess Technology2011，4，3：	1
2	Heating effects on some quality characteristics of date seed oil 显示文摘	Besbes S Blecker C Deroanne C	2005	Food Chemistry2005，91，：	1
3	Effect of proteose-peptone addition on some physico-chemical characteristics of recombined dairy creams显示文摘	vanDERGHEM C DANTHINE S BLECKER C	2007	International Dairy Journal2007，17，：	1
4	Enzymatically prepared n-alkyl esters of glucuronic acid: The effect of fi-eeze-drying conditions and hydrophobic chain length on thermal behavior 显示文摘	Blecker C Danthine S Petre M	2008	J Colloid Interface Sci2008，321，：	1
5	Synthesis of novel D-glucuronic acid fatty esters using Candida Antarctica lipase intert-butanol显示文摘	Moreau B Lognay G C Blecker C	2004	Biotechnol Lett2004，26，5：	1
6	Influ- ence of monopalmitin on the isothermal crystallization mechanism of palm oil 显示文摘	VERSTRINGE S DANTHINE S BLECKER C	2013	Food Res Int2013，51，：	1
7	Flaxseed proteins: food uses and health benefits显示文摘	Rabetafika H N Van Remoortel V Danthine S Paquot M Blecker C	2011	International Journal of Food Science & Technology2011，46，2：	1
8	Chemical characteristics and oxidative stability of sesame seed,sesame paste,and olive oils显示文摘	Borchani C Besbes S Blecker C	2010	Journal of Agricultural Science and Technology2010，12，：	1
9	Effect of proteosepeptone addition on some physico - chemical characteristics of recombined dairy creams 显示文摘	Vanderghem C Danthine S Blecker C	2007	International Dairy Journal2007，17，：	1
10	Effect of Proteose-Peptone Addition on some Physico-Chemical Characteris- tics of Recombined Dairy Creams 显示文摘	VANDERGHEM C DANTHINE S BLECKER C	2007	International Dairy Journal2007，17，：	1
11	Fluorescence spectroscopy measurement for quality assessment of food systems - A review 显示文摘	Karoui R Blecker C	2011	Food and Bioprocess Technology2011，4，：	1
12	Improved Emul- sifying and Foaming of Whey Proteins after Enzymic Fat Hydrolysis 显示文摘	BLECKER C PAQUOT M LAMBE1K2*I I	1997	Journal of Food Science1997，62，1：	1
13	Kinetic study of the acid hydrolysis of various oligofructose sam- ples 显示文摘	Blecker C Fougnies C Van Herek J C	2002	Journal of Agricultural and Food Chemistry2002，50，6：	1
14	Effect of proteose- peptone addition on some physico - chemical characteristics of recombined dairy creams 显示文摘	Vanderghem C Danthine S Blecker C	2007	International Dairy Journal2007，8，17：	1
15	Proteome analysisof the bovine milk fat globule: enhancement of membrane purification显示文摘	Vanderghem C Blecker C Danthine S	2008	Int Dairy J2008，18，9：	1
16	Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review显示文摘	Elleuch M Bedigian D Roiseux O Besbes S Blecker C Attia H	2011	Food Chemistry2011，124，2：	1
17	Effect of proteosepeptone addition on some physico-chemical characteristics of recombined dairy creams 显示文摘	VANDERGHEM C DANTHINE S BLECKER C	2007	International Dairy Journal2007，17，：	1
18	The growing world of expansins显示文摘	COSGROVE D J LI L C CHO H T HOFFMANN-BENNING S MOORE R C BLECKER D	2002	Plant Cell Physiol2002，43，：	1
19	Proteome anal- ysis of the bovine milk fat globule: Enhancement of membrane purification显示文摘	Vanderghem C Blecker C Danthine S	2008	International Dairy Journal2008，18，9：	1
20	Fluorescence spectroscopy measurement for quality assessment of food system: a review显示文摘	KAROUI R BLECKER C	2011	Food and Bioprocess Technology2011，4，：	1

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