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76篇 您的检索式：作者名="Buckow"

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	题名	作者	年代	出处	被引量
1	Determination of bisphenol A diglycidyl ether (BADGE) and its derivatives in food: identification and quantification by internal standard显示文摘	PETERSEN A H SCHAEFER C BUCKOW A	2003	Eur Food Res Technol2003，216，：	1
2	High pressure phase transi-tion kinetics of maize starch 显示文摘	Buckow R Heinz V Knorr	2007	Journal of Food Engi-neering2007，81，2：	1
3	High pressure phase transition kinetics of maize starch 显示文摘	Buckow R Heinz V Knorr D	2007	Journal of Food Engineering2007，81，2：	1
4	Advances in high-pressure processing of fish muscles显示文摘	Truong B Q Buckow R Stathopoulos C E	2014	Food Engineering Reviews2014，7，2：	1
5	Advances in high-pressure processing of fish muscles 显示文摘	Truong B Q Buckow R Stathopoulos C E	2014	Food Engineering Reviews2014，，6：	1
6	Pressure and Temperature Effects on Degradation Kinetics and Storage Stability of Total Anthocyanins in Blueberry Juice显示文摘	Buckow R Kastell A Terefe N S	2010	J Agric Food Chem2010，58，10：	1
7	High pressure application for food biopolymers 显示文摘	Knorr D Heinz V Buckow R	2006	Biochimica et Biophysica Acta(BBA)-Proteins and Proteomics2006，1764，3：	1
8	Effect of high pressure on physicochemical properties of meat显示文摘	Buckow R Sikes A Tume R		0，，07：	1
9	Two Fractional Model for Evaluating the Activity of Glucoamylase from Aspergillus Niger Under Combined Pressure and Temperature Conditions显示文摘	R. Buckow V. Heinz D. Knorr	2005	Food and Bioproducts Processing2005，，3：	1
10	Conjugation of bovine serum albumin and glucose under combined high pressure and heat显示文摘	Buckow R Wendorff J Hemar Y	2011	Journal of Agricultural&Food Chemistry2011，59，8：	1
11	Pressure and temperature effects on degradation kinetics and storage stability of total anthocyanins in blueberry juice显示文摘	Buckow R Kastell A Terefe N	2010	Journal of agricultural and food Chemistry2010，58，10：	1
12	Inactivation of avian influenza virus by heat and high hydrostatic pressure 显示文摘	Isbaru S Buckow R Himmelreich A	2007	J Food Prot2007，70，3：	1
13	Bovine cathepsin D activity under high pressure 显示文摘	Buckow R Truong B Q Versteeg C	2010	Food Chemistry2010，120，2：	1
14	Inactivation kineticsof apple polyphenol oxidase in differentpressure–temperature domains显示文摘	BUCKOW R WEISS U KNORR D	2009	Innovative food science& emerging technologies2009，10，4：	1
15	Colour change and proteolysis of skim milk during high pressure thermal- processing显示文摘	DEVI A F BUCKOW R SINGH T	2015	Journal of Food Engineering2015，，147：	1
16	Inactivation kinetics of apple polyphenol oxidase in different pressure-temperature domains显示文摘	BUCKOW R WEISS U KNORR D	2009	Inno- vative Food Science and Emerging Technologies2009，10，4：	1
17	High pressure phase transition kinetics of maize starch显示文摘	Buckow R Heinz V Knorr D	2007	Journal of Food Engineering2007，81，2：	1
18	Inactivation kinetics of apple polyphenol oxidase in different pressure- temperature domains 显示文摘	Buckow R Weiss U Knorr D	2009	Innovative Food Science & Emerging Technologies2009，10，4：	1
19	Food preservation by high pressure显示文摘	Buckow R Heinz V	2010	J Consumer Protection and Food Safety2010，5，1：	1
20	High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree显示文摘	Netsanet Shiferaw Terefe Ya Hong Yang Kai Knoerzer Roman Buckow Cornelis Versteeg	2009	Innovative Food Science and Emerging Technologies2009，，1：	1

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