维普期刊资源整合服务平台（V6.5）

84篇 您的检索式：作者名="DAVIDEK"

选中清除导出查看参考文献查看引证文献引用追踪共5页首页上一页第1页下一页末页 /5 跳转

	题名	作者	年代	出处	被引量
1	Formation of aroma compounds from ribose and cysteine during the Maillard reaction显示文摘	CERNY C DAVIDEK T		0，，09：	1
2	Study on the roleof precursors in coffee flavor formation using in-bean experiments显示文摘	Poisson L Schmalzried F Davidek T	2009	Journal of Agricultural and Food Chemistry2009，57，21：	1
3	Succinic acid in yeast autolysates and its sensory properties显示文摘	Vell~ek J Davidek J Kubelka V	1978	Food/Nahrung1978，22，8：	1
4	Analysis of Amadori compounds by high-performance cation ex- change chromatography coupled to tandem mass spectrometry显示文摘	Davidek T Kraehenbuehl K Devaud S	2005	Analytical Chemistry2005，77，1：	1
5	Formation of alkylimidazoles in a system containing L-ascorbic acid and ammonia显示文摘	MíkováK Davidek J	1975	Nahrung1975，19，：	1
6	Pyrazine in the reaction of L-dehydroascorbic acid with ammonia and glycine显示文摘	Davidek J Velisek J Zelinkova Z	1977	J Food Sci1977，42，：	1
7	Formation of furan and methylfuran by maillard-type reactions in model systems and food显示文摘	Limacher A Kerler J Davidek T	2008	Journal of Agricultural and Food Chemistry2008，56，10：	1
8	New chlorine - con- taining organic compounds in protein hydrolysates 显示文摘	Velisek J Davidek J Kubelka V	1980	Journal of Agricultural and Food Chemistry1980，28，6：	1
9	Estimation of inosinic acid in chicken muscle and its formation and degrada tion during post-mortem aging 显示文摘	DAVIDEK J KHAN A W	1967	J Food Sci1967，32，2：	1
10	Estimation of inosinic acid in chicken muscle and its formation and degradation during postmortem aging显示文摘	Davidek J Khan A W	1967	J Food Sci1967，32，：	1
11	Estimation of Inosinic Acid in Chicken Muscle and Its Formation and Degradation During Post-mortem Aging 显示文摘	DAVIDEK J KHAN A W	1967	Journal of Food Sci- ence1967，32，2：	1
12	Analysis of Amadori Compounds by High-Performance Cation Exchange Chromatography Coupled to Tandem Mass Spectrometry显示文摘	Davidek T Kraehenbuehl K Devaud S	2005	Analytical Chemistry2005，77，1：	1
13	Andysis of Amadori compounds by high performance anion exchange chromatography-pulse amperometric detection显示文摘	Blank I Davidek T Devaud S	2002	International Congress Series2002，1245，：	1
14	Formation of aroma compounds from ribose and cysteine during the Maillard reaction 显示文摘	CERNY C DAVIDEK T	2003	Journal of Agricultural and Food Chemistry2003，51，9：	1
15	New chlorine containing organic compounds in protein hydrolysates显示文摘	Velisek JD Davidek J Kubelka V	1980	J Ag Food Chem1980，4，28：	1
16	New chlorine-containing organic in protein hydrolysates显示文摘	Velisek J Davidek J Kubelka V		0，，：	1
17	The fate of N-(1-deoxy- D-fructose-l-yl)glycine in aqueous model systems显示文摘	DAVIDEK T BLANK I CLETY N	2002	International Congress Series2002，1245，11：	1
18	Succinic acid inyeast autolysates and its sensory properties 显示文摘	VelisekJ Davidek J Kubelka V	1978	Food/Nahrung1978，22，8：	1
19	Formation of aroma compounds from ribose and cysteine during the Maillard reaction 显示文摘	Cerny Christoph Davidek Tomas	2003	Journal of Agricultural and Food Chemistry2003，51，9：	1
20	Chlorohydrins in protein hydrolysates 显示文摘	VELISEK J DAVIDEK J HAJSLOVA J	1978	Zeitschrift fur Lebensmittel- Untersuchung und-Forschung1978，167，：	1

返回顶部每页显示：

共5页首页上一页第1页下一页末页 /5 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示