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415篇 您的检索式：作者名="DECKERE E A"

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	题名	作者	年代	出处	被引量
1	Factors influencing catalysis of lipid oxidation by the soluble fraction of mackerel muscle显示文摘	DECKER E A HULTIN H O	1990	Journal of Food Science1990，55，95：	1
2	Influence of Sodium Chloride on Antioxidant Enzyme Activity and Lipid Oxidation in Frozen Ground Pork显示文摘	Lee S K Decker E A		Meat Science0，46，4：	1
3	Inhibition of low-density lipoprotein oxidation by carnosine and histidine显示文摘	DECKER E A IVANOV V ZHU B Z	2001	J Agric Food Chem2001，49，1：	1
4	Influence of pH and carrageenan type on properties of fl-lactoglobulin stabilized oil-in- water emulsions显示文摘	GU S Y DECKER E A MCCLEMENTS D J	2005	Food Hydrocolloids2005，19，1：	1
5	Resistant starch decreases serum total cholesterol and triacylglycerol concentrations in rats显示文摘	DECKERE E A KLOOTS W J van AMELSVOORT J M	1993	J Nutr1993，123，12：	1
6	Factors influencing catalysis of lipid oxidation by the soluble fraetion of maekerel musele 显示文摘	Decker E A Hultin H O	1990	J Food Sci1990，55，95：	1
7	Inhibition of lipid oxidation by carnosine显示文摘	Decker E A Faraji H	1990	J Am Oil Chem Soc1990，67，：	1
8	Application of multi-component biopolymer layers to improve the freeze-thaw stability of oil-in-water emulsions: β-Lactoglobulin-ι-carrageenan-gelatin显示文摘	Gu Y S Decker E A Julian McClements D	2007	Journal of Food Engineering2007，80，4：	1
9	Inhibition of oxidative rancidity in salted ground pork by carnosine显示文摘	Decker E A	1991	Food Sci1991，，56：	1
10	Role of ferritin as a lipid oxidation catalyst in muscle food显示文摘	Decker E A Welch B	1990	Agricultural and Food Chemistry1990，38，：	1
11	Antioxidant Activity of Proteins and Peptides 显示文摘	ELIAS R J KELLERBY S S and DECKER E A	2008	Critical Reviews in Food Science and Nutrition2008，48，：	1
12	Energy and material flow through the urban ecosystem显示文摘	Decker E H Elliott S Smith F A	2000	Annual Review of Environment and Resources2000，25，：	1
13	Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase 显示文摘	Mun S Decker E A McClements D J	2007	Food Research International2007，40，：	1
14	Antioxidant capacities of a- tocopherol, trolox, ascorbic acid, and aseorbyl palmitate in riboflavin photosensitized oil-in-water emulsions 显示文摘	Kim T S Decker E A Lee J	2012	Food Chemistry2012，133，1：	1
15	Utilization of polysaccharide coatings to improve freeze-thaw and freeze-dry stability of protein-coated lipid droplets显示文摘	Mun S Cho Y Decker E A	2008	Journal of Food Engineering2008，86，4：	1
16	EPR spin-trapping studies of the hydroxyl radical scaven- ging activity of camosine and related dipeptides 显示文摘	CHAN W K M DECKER E A LEE J B	1994	Journal of Agriculture and Food Chemistry1994，42，7：	1
17	Factors influencing catalysis of lipidoxidation }>y the soluble fraction of mackerel muscle 显示文摘	Decker E A Hultin H 0	1990	Journal ofFood Science1990，55，4：	1
18	Role of ferritin as a lipid oxidation catalyst in muscle food 显示文摘	DeCKer E A Welch B I	1990	Journal of Agricultural and Food Chemistry1990，38，3：	1
19	Antioxidant effects of aqueous extracts from wheat-based ready-to-eat breakfast cereals显示文摘	Baublis A Decker E A Clydesdale F M	2000	Food Chemistry2000，68，1：	1
20	Inhibition of protein and lipid oxidation in beef heart surimi-like material by antioxidants and combinations of pH,NaCI,and buffer type in the washing media显示文摘	SRINIVASAN S XIONG Y L DECKER E A		0，，01：	1

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