|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies显示文摘 | Keenan D F Bruntona N P Gormleyb T R et ol | 2010 | Innovative Food Science and Emerging Technologies2010，11，4： | 1 |
| 2 | Effect of thermal processing on anthocyanin stability in foods: mechanisms and kinetics of degradation 显示文摘 | ANK1T P NIGEL P BRUNTONA C | 2010 | Trends in Food Science & Technology2010，21，1： | 1 |
| 3 | Impact of high pressure processing ontotal antioxidant activity,phenolic,ascorbic acid,anthocyanin content and colour of strawberry and blackberry purées显示文摘 | Ankit Patras Nigel P Bruntona Sara Da Pieve | | 0，，： | 1 |
| 4 | Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackben'y pur6es 显示文摘 | Ankit Patras Nigel P Bruntona Sara Da Pieve | 2009 | Innovative Food Science and Emerging Technologies2009，10，： | 1 |
| 5 | Effect of thermal processing on anthocyanin stability in foods;mechanisms and kinetics of degradation 显示文摘 | Patrasa A Bruntona N P O' Donnellb C | 2010 | Trend Food Sci Tech2010，21，： | 1 |
| 6 | Effect of thermal processing on anthocyanin stability in foods;mechanisms and kinetics of degradation显示文摘 | Patras A Bruntona N P O’Donnell C | 2010 | Trends in Food Science&Technology2010，21，1： | 1 |
| 7 | Effect of thermal processing on anthocyanin stability in foods,mechanisms and kinetics of degradation显示文摘 | Ankit P Nigel P Bruntona C | 2010 | Trends in Food Science & Technology2010，21，1： | 1 |
| 8 | Impact of high presure processing on total antioxidant activity, phenolic, ascor- bic acid,anthoeyanin content and colour of strawberry and blackberry purees 显示文摘 | Patrasa A Bruntona N P Pieve S D | 2009 | Innovat Food Science Emerg Tech2009，10，3： | 1 |
| 9 | A survey of acrylamide precursors in Irish ware po- tatoes and acrylamide levels in French fries显示文摘 | BRUNTONA N P GORMLEYA R BUTLER F | 2007 | LWT2007，40，： | 1 |
| 10 | Effect of thermal processing on anthocyanin stability in foods: mechanisms and kinetics of degradation显示文摘 | PATRAS A BRUNTONA N P O'DONNELL C | 2010 | Trends in Food Science and Technology2010，21，1： | 1 |
您所在的机构暂未开通此部分的功能，请联系管理员