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192篇 您的检索式：作者名="Cheftel"

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	题名	作者	年代	出处	被引量
1	Influence of process var- iables on the characteristics of a high moisture fish soy pro- tein mix textured by extrusion cooking 显示文摘	Thiebaud M Dumay E Cheftel J C	1996	Lebensmittel - Wissenschaft Und - Technologies1996，29，：	1
2	Food processing by PEF 显示文摘	Barsotti L Merle R Cheftel J C	1999	Food Rev Int1999，15，2：	1
3	Effects of high pressure on meat: A review 显示文摘	Cheftel J C Culioli J	1997	Meat Science1997，46，3：	1
4	Effects of high pressure on meat: A Review 显示文摘	Cheftel J C Culioli J	1997	Meat Science1997，46，3：	1
5	Effects of high pressure on meat 显示文摘	Cheftel J C Culioli J	1997	Meat Science1997，46，3：	1
6	Sulfhydryl Group/Dsiulfide Bond Interchange Reactions during Heat-Induced Gelation of whey Protein Isolate显示文摘	Shimada K Cheftel J C	1989	J Agric Food Chem1989，37，：	1
7	Pressure-shift freezing of o/w emulsions:influence of fructose and sodium alginate on undercooling,nucleation,freezing kinetics arid ice crystal size distribution显示文摘	Thiebaud M Dumay EM Cheftel JC	2002	Food Hydrocolloids2002，16，6：	1
8	Pressure-and heat-induced gelation of mixed β-Iactoglobulin/xanthan solutions显示文摘	ZASYPKIN D V DUMAY E CHEFTEL J C	1996	Food Hydrocolloids1996，10，2：	1
9	Determination of sulfhydryl groups and disulfide bonds in heat - induced gels of soy protein isolate 显示文摘	Shimada K Cheftel J C	1988	Journal of Agricultural and Food Chemistry1988，36，：	1
10	Review: High-pressure, microbial inactivation and food preservation显示文摘	CHEFTEL J C	1995	Food Science and Technology International1995，，1：	1
11	Determination of Sulthydryl Groups and Disulfide Bonds in Heat-induced Gels of Soy Protein Isolate 显示文摘	SHIMADA K CHEFTEL JC	1988	Journal of Agricultural and Food Chemistry1988，36，1：	1
12	High pressure microbial inactivation and food preservation显示文摘	Cheftel JC	1995	Food Sci Technol Int1995，1，23：	1
13	Chemical and physicochemical changes in field bean and soybean protein texturized by extrusion显示文摘	Jeunink J Cheftel J C	1979	Food Sci1979，44，5：	1
14	Sulfhydryl group/disulfide bond interchange reactions during heat-induced gelation of whey protein isolate显示文摘	Shimada K Cheftel J C	1989	J Agric Food Chem1989，37，：	1
15	Review: High-pressure, microbial inactivation and food preservation 显示文摘	Cheftel J C	1995	Food Science and Technology International1995，1，23：	1
16	Changes in colour and myoglobin of minced beef meat due to high pressure processing 显示文摘	Carlez A Teresa V N Cheftel J C	1995	LWT- Food Science and Technology1995，28，5：	1
17	Nutritional effects of extrusion cooking显示文摘	CHEFTEL J C	1986	Food Chemistry1986，20，：	1
18	Review: high-pressure, microbial inactivation and food preservation显示文摘	CHEFTEL J C	1995	Food Science and Technology International1995，1，23：	1
19	Chemical and physicochemical chances in field bean and soybean proteins texturized by extrusion显示文摘	Jeunink J Cheftel J C	1979	Journal of Food Science1979，44，5：	1
20	Food and nutrition labeling in the European Union显示文摘	J CLAUDE CHEFTEL	2005	Food Chemistry2005，，93：	1

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