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164篇 您的检索式：作者名="Chiralt"

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	题名	作者	年代	出处	被引量
1	Influence of locust bean gum/λ-carrageenan mixtures on whipping and mechanical properties and stability of dairy creams 显示文摘	Camacho M M Martimez--Navarrete N Chiralt A	1998	Food Research International1998，31，9：	1
2	Characterization of sodium caseinate-based edible films incorporated with cinnamon or ginger essential oils显示文摘	L Atarés J Bonilla A Chiralt	2010	Journal of Food Engineering2010，5，18：	1
3	Effect of Lipid Self-association on the Microstructure and Physical Proper- ties of Hydroxypropyl-methylcellulose Edible Films Contain- ing Fatty Acids显示文摘	JIM NEZ A FABRA M J CHIRALT A	2010	Carbohydrate Polymers2010，82，3：	1
4	Effect of homogenization conditions on physicochemical proper- ties of chitosan-hased film-forming dispersions and films显示文摘	Vargas M Perdones A Chiralt A	2011	Food Hydrocolloids2011，25，5：	1
5	Vacuum impregnation and osmotic dehydration in matrix engineering:Application in functional fresh food development显示文摘	Chiralt A Betoret N Gras M	2001	Journal of Food Engineering2001，8，49：	1
6	Physical and microstructuralproperties of biodegradable films based on pea starch and PVA显示文摘	Cano A I Cháfer M Chiralt A	2015	Journal of Food Engineering2015，167，12：	1
7	Coupling of hydrodynamic mechanism and deformation-relaxation phenomena during vacuum treatments in solid porous food-liquid systems显示文摘	FITO P ANDR]~S A CHIRALT A	1996	Journal of Food Engineering1996，27，3：	1
8	Use of vac- uum impregnation in food salting process显示文摘	CHIRALT A FITO P BARAT J M	2001	Journal of Food Engineering2001，49，：	1
9	Effect of chitosan-based edible coatings applied by vacuum impregnation on quality preservation of fresh-cut carrot 显示文摘	Vargas M Chiralt A Albors A	2009	Postharvest Biology and Technology2009，51，2：	1
10	Rheological Characterization of experimental dairy creams formulated with locust bean gum (LBG) and :-carrageenan combinations 显示文摘	Camach M M Martinez-Navarrete N Chiralt A	2005	International Dairy Journal2005，15，：	1
11	Influence of calcium on tensile, optical and water vapour permeability properties of sodium caseinate edible films 显示文摘	Fabra M J Talens P Chiralt A	2010	Journal of Food Engineering2010，96，：	1
12	The response of some vegetables to vacuum impregnation显示文摘	M. Gras N. Vidal-Brotóns A. Betoret Chiralt P. Fito	2002	Innovative Food Science and Emerging Technologies2002，，3：	1
13	Effect of chitosan–lemon essential oil coatings on storage-keeping quality of strawberry显示文摘	A. Perdones L. Sánchez-González A. Chiralt M. Vargas	2012	Postharvest Biology and Technology2012，，：	1
14	Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations显示文摘	J. Bonilla L. Atarés M. Vargas A. Chiralt	2011	Journal of Food Engineering2011，，2：	1
15	Effectiveness of antibrowning agents applied by vacuum impregnation on minimally processed pear显示文摘	PEREZ-CABRERA L CHAFER M CHIRALT A et al	2011	LWT-Food Science and Technology2011，44，10：	1
16	Effectiveness of antibrowning agents applied by vacuum impregnation on minimally processed pear显示文摘	L. Perez-Cabrera M. Chafer A. Chiralt C. Gonzalez-Martinez	2011	LWT - Food Science and Technology2011，，10：	1
17	Effect of blanching Methodsonquality and stability of minimally processed straw berriry显示文摘	MOREO CHIRALT A ESCRICHE I	2000	Food Research International2000，3，3：	1
18	Use of vacuum impregnationin food salting process显示文摘	CHIRALT A FITO P BARAT J M	2001	Journal of Food Engineering2001，49，2：	1
19	Modelling of dehydratinrehy dration of orange slices in combined microwave air drying Innovative显示文摘	Ruiz D G Marinez M J Chiralt A	2003	Food Sci and Eng Tech2003，4，2：	1
20	显示文摘	Hernandez-Munoz P Villalobos R Chiralt A	2004	Food Hydrocol2004，18，：	1

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