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86篇 您的检索式：作者名="D W Hatcher"

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	题名	作者	年代	出处	被引量
1	A whole seed assay for polyphenol oxidase in Canadian prairie spring wheats and its usefulness as a measure of noodle darkening 显示文摘	Kruger J E Hatcher D W DePauw R	1994	Cereal Chemistry1994，71，：	1
2	Integrating design for remanufacture into the design process: The operational factors 显示文摘	HATCHER G D IJOMAH W L WINDMILL J F C	2012	Journal of Cleaner Production2012，39，：	1
3	Effects of a cross-linkingenzyme on the protein composition,mechanical properties,and microstructure of Chinese-style noodles显示文摘	G G Bellido D W Hatcher	2011	FoodChemistry2011，125，：	1
4	Effect of blending durum wheat flour with hard white wheat flour on the quality of yellow alkaline noodles显示文摘	HATCHER D W DEXTER J E ANDERSON M J	2009	Food Chemistry2009，113，4：	1
5	A whole seed assay for polyphenol oxidase in Canadian Prairie spring wheats and its usefulness as a measure of noodle darkening显示文摘	Kruger J E Hatcher D W Depauw R	1994	Cereal Chem- istry1994，71，4：	1
6	Phenolic acid composition of sprouted wheats by ultra-performance liquid chromatography (UPLC) and their antioxidant activities 显示文摘	Pham V H Hatcher D W Barker W	2011	Food Chemistry2011，126，18：	1
7	A whole seed assay for polyphenol oxidase in Canadian prairie spring wheats and its usefulness as a measure of noodle darkening显示文摘	Kruger J E Hatcher D W Depauw R	1994	Cereal chemistry1994，71，4：	1
8	Distribution of polyphenol oxidase in flour illsreams of Canadian common wheat classes milled to three extraction rates 显示文摘	Hatcher D W Kruger J E	1993	Cereal Chemistry1993，，01：	1
9	Design for Remanufacture: A Literature Review and Future Research Needs显示文摘	Hatcher G D Ijomah W L Windmill J F C	2011	Journal of Cleaner Production2011，19，1718：	1
10	Influence of water ab- sorption on the processing and quality of oriental noodles 显示文摘	Hatcher D W Krugerje Erson M J	1999	Cereal Chemistry1999，76，：	1
11	Evaluation of the performance of flours from cross and selfpollinating Canadian common buckwheat (Fagopyrumesculentum Moench) cultivars in soba noodles显示文摘	Hatcher D W You S Dexter J E	2008	Food Chemistry2008，107，：	1
12	Effects of a crosslinking enzyme on the protein composition,mechanical properties,and microstructure of Chinese-style noodles显示文摘	Bellido G G Hatcher D W	2011	Food Chemistry2011，125，：	1
13	Assessment of oriental noodle appearance as a function of flour refinement and noodle type by image analysis显示文摘	Hatcher D W Symons S J Anderson M J	2000	Cereal Chemistry2000，77，：	1
14	Quality characteristics of fresh and dried white salted noodles enriched with flour from hull- less barley genotypes of diverse amylose content显示文摘	Lagasse S L Hatcher D W Dexter J E	2006	Cereal Chemistry2006，83，：	1
15	A whole seed assay for polyphenol oxidase in Canadian Prairie spring wheat and its usefulness as a measure of noodle darkening 显示文摘	Kruger J E Hatcher D W DePauw R	1994	Cereal Chemistry1994，71，4：	1
16	Effects of flour particle size and starch damage on processing and quality of white salted noodles显示文摘	Hatcher D W Anderson M J Desjardins R G	2002	Cereal Chemistry2002，79，1：	1
17	Investigation of uniaxial stress relaxation parameters to characterize the texture of yellow alkaline noodles made from durum and common wheats显示文摘	HATCHER D W BELLIDO G G DEXTER J E	2008	Journal of Texture Studies2008，39，6：	1
18	Distribution of polyphenoloxidases in flour mill streams of Canadian common wheat classes milled to three extraction rates 显示文摘	Hatcher D W Kruger J E	1993	Cereal Chemistry1993，70，：	1
19	Quantitative reversed-phase high-performance liquid chromatography analysis of wheat storage proteins as a potential quality prediction tool显示文摘	Marchylo B A Kruger J E Hatcher D W	1989	Journal of Cereal Science1989，9，：	1
20	A whole seed assay for polyphenol oxidase in Canadian prairie spring wheats and its usefulness as a measure of noodle darkening 显示文摘	Kruger J E Hatcher D W DePauw R	1994	Cereal Chemistry1994，71，：	1

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