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52篇 您的检索式：作者名="Cemeroglu B"

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	题名	作者	年代	出处	被引量
1	Effects of temperature, solid content and pH on the stability of black carrot anthocyanins 显示文摘	KIRCA A OZKAN M CEMEROGLU B	2007	Food Chem2007，101，：	1
2	Degradation kinetics of anthocyanins in sour cherry juice and concentrate显示文摘	Cemeroglu B Velioglu S Isik S	1994	Journal of Food Science1994，59，6：	1
3	Degradation kinetics of anthocyanins in blood orange juice and concentrate 显示文摘	Kirca A Cemeroglu B	2003	Food Chemistry2003，81，4：	1
4	Stability of black carrot anthocyanins in various fruit juices and nectars显示文摘	KIRCA A OZKAN M CEMEROGLU B	2006	Food Chem2006，97，：	1
5	Thermal stability of black carrot anthocyanins in blond orange Juice 显示文摘	KIRCA A OZKAN M CEMEROGLU B	2003	J Food Quality2003，26，：	1
6	Degradation kinetics of anthocyanins in blood orange juice and concentrate显示文摘	KIRCA A CEMEROGLU B	2003	Food Chemistry2003，81，：	1
7	Degradation kinetics of anthocyanins in blood orange juice and concentrate显示文摘	Kirca A Cemeroglu B	2003	Food Chemistry2003，81，：	1
8	Degradation of various fruit juice anthohcyanins by hydrogen peroxide 显示文摘	Ozkan M Yemenicioglu A Cemeroglu B	2005	Food Research International2005，38，：	1
9	Effects of tempera0are, solid content and pH on the stability of black carrot anthocyanins显示文摘	KOREA A OZKAN M CEMEROGLU B	2007	Food Chemistry2007，101，：	1
10	Thyroxine-induced hypermotor seizure显示文摘	Aydin A Cemeroglu AP Baklan B	2004	Seizure2004，13，1：	1
11	Degradation kinetics of anthocyanins in sour cherry juice and concentrate显示文摘	Cemeroglu B Velioglu S Isik S	1994	Journal of Food Science1994，59，6：	1
12	Stability of black carrot anthocyanins in various fruit juices and nectars显示文摘	Kirca A Ozkan M Cemeroglu B	2006	Food Chemistry2006，97，4：	1
13	Effects of hydrogen peroxide on the stability of ascorbie acid during storage in various fruit juices 显示文摘	OZKAN M KIRCA A CEMEROGLU B	2004	Food Chem2004，，88：	1
14	Stability of black carrot anthocyanins in various fruit juices and nectars 显示文摘	Kirca A Ozkan M Cemeroglu B	2006	Food Chemistry2006，97，4：	1
15	Degradation of various fruit juice anthocyanins by hydrogen peroxide显示文摘	OZKAN M YEMENICIOOLU A CEMEROGLU B	2005	Food Res Int2005，38，8：	1
16	Degradation kinetics of anthocyanins in sour cherry juice and concentrate显示文摘	CEMEROGLU B VELIOGLU S ISIK S	1994	Journal of Food Science1994，59，6：	1
17	Thermal stability of black carrot anthocyanins in blood orange juice显示文摘	Kirca A Ozkan M Cemeroglu B	2003	Journal of Food Quality2003，26，5：	1
18	Cloud stabi- lization of naturally cloudy apple juices by heat treatments 显示文摘	Yemenicioglu A Gunaydin N Cemeroglu B	2000	Fruit Processing2000，7，：	1
19	Degradation of Various Fruit Juice Anthocyanios by Hydrogen Peroxide显示文摘	ozkan M Yemenicioglu A Cemeroglu B	2005	Food Research International2005，38，：	1
20	Degradation kinetics of anthoeyanins in sour cherry juice and concentrate显示文摘	CEMEROGLU B VELIOGLU S ISIK S	1994	J Food Science1994，59，：	1

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