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69篇 您的检索式：作者名="Buggenhout"

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	题名	作者	年代	出处	被引量
1	Impact of pretreatment and freezing conditions on the microstructure of frozen carrots:quantification and relation to texture loss 显示文摘	Buggenhout V Lille M Messagie I	2006	European Food Research and Technology2006，222，56：	1
2	Pectins in processed fruits and vegetables: Part III--stability and catalytic activity of pectinases显示文摘	Duvetter T Sila D N Van Buggenhout S	2009	Comprehensive Reviews in Food Science and Food Safety2009，8，2：	1
3	Changes in fl-carotene bioaccessibility and concentration during processing of carrot puree显示文摘	Knockaert G Lemmens L Van Buggenhout S	2012	Food Chemistry2012，133，1：	1
4	Minimizing texture loss of frozen strawberries:effect of infusion with pectinmethylesterase and calcium combined with different freezing conditions and effect of subsequent storage/thawing conditions显示文摘	Buggenhout SV Messagie I Maes V	2006	European Food Research and Technology2006，223，3：	1
5	Cri du chat syn- drome:changing phenotype in older patients显示文摘	van Buggenhout GJ Pijkels E Holvoet M	2000	Am J Med Gen- et2000，90，3：	1
6	Influence of high-pressure-low-temperature treatments on fruit and vegetable quality related enzymes显示文摘	S V Buggenhout I Messagie I V der Plancken	2006	European Food Research and Technology2006，223，4：	1
7	Cholecystectomy in cir- rhotic patients: pitfalls and reasonable recommendations显示文摘	Lucidi V Buggenhout A Donckier V	2009	Ac- ta Chir Belg2009，109，4：	1
8	13q deletion syndrome in an adult mentally retarded patient 显示文摘	Van Buggenhout G Trommelen J Hamel B el al	1999	Genet Couns1999，10，2：	1
9	Minimizing texture loss of frozen strawberries: effect of infusion with pectinmethylesterase and calcium combined with different freezing con- ditions and effect of subsequent storage/thawing conditions显示文摘	van BUGGENHOUT S MESSAGIE I MAES V	2006	Eur Food Res Technol2006，223，3：	1
10	,Influence of sampling positions on accuracy of tracer gas measurements in ventilated spaces 显示文摘	S Van Buggenhout A Van Brecht S Eren Ozcan	2009	Biosystems Engineering2009，104，：	1
11	Minimizing texture loss of frozen strawberries:effect of infusion with pectin methylesterase and calcium combined with different freezing conditions and effect of subsequent storage/thawing conditions显示文摘	Buggenhout S V Messagie I Maes V	2006	Eur Food Res Technol2006，223，3：	1
12	Structure/processing relation of vacuum infused strawberry tissue frozen under different conditions显示文摘	BUGGENHOUT S GRAUWET T LOEY A	2008	European Food Research and Technology2008，226，3：	1
13	Influence of high-pressure - low-temperature treatments on fruit and vegetable quality related enzymes显示文摘	Buggenhout S V Messagie I Plancken I V D	2006	European Food Research & Technology2006，223，4：	1
14	Influence of high-pressure-low-temperature treatments on fruit and vegetable quality related enzymes显示文摘	Buggenhout S van Messagie I Plancken I van der	2006	European Food Research and Technology2006，223，4：	1
15	Minimizing texture loss of frozen strawberries: effect of infusion with peetinmethyesterase and calcium combined with different freezing conditions and effect of subsequent storage/thawing conditions 显示文摘	Van Buggenhout S Messagie I Maes V	2006	European Food Research and Technology2006，223，3：	1
16	Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold apples显示文摘	Gwanpua SG Buggenhout SV Verlinden BE	2014	Food Chemistry2014，158，：	1
17	Cholecystectomy in cirrhoticpatients:pitfalls and reasonable recommendations显示文摘	Lucidi V Buggenhout A Donckier V	2009	Acta Chir Belg2009，109，4：	1
18	Pectins in processed fruits and vegetables:part III--texture engineering显示文摘	Van Buggenhout S Sila D N Duvetter T	2009	Comprehensive Reviews in Food Science and Food Safety2009，8，2：	1
19	Enzyme infusion and thermal processing of strawberries: Pectin conversions related to firmness evolution显示文摘	FRAEYE I KNOCKAERT G BUGGENHOUT S V	2009	Food Chemistry2009，114，4：	1
20	Influence of high-pressure-low-temperature treatments on fruit and vegetable quality related enzymes显示文摘	Buggenhout S V Messagie I Plancken I V D	2006	European Food Research and Technology2006，223，4：	1

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