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15篇 您的检索式：作者名="DEROSSI C"

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		题名	作者	年代	出处	被引量
	1	Application of vacuum impregnation techniques to improve the pH reduction of vegetables : study on carrots and eggplants 显示文摘	Derossi A Pilli T D Severini C	2013	Food and Bioprocess Technology2013，6，11：	1
	2	Biomimetic tactile sensor with stress-component discrimination capability显示文摘	DeRossi D Nannini A Domenici C	1998	Mol Electron1998，3，：	1
	3	Mass transfer during osmotic dehydration of apples显示文摘	Derossi A De Pilli T Severini C	2008	Journal of Food Engineering2008，86，4：	1
	4	Reduction in the pH of vegetables by vacuum impregnation: A study on pepper显示文摘	DEROSSI A DE PILLI T SEVERINI C	2010	Journal of Food Engineering2010，99，1：	1
	5	Mass transfer during osmotic dehydration of apples 显示文摘	Derossi A Pillit D Severini C	2008	Journal of Food Engineering2008，86，4：	1
	6	Mass transfer during osmotic dehydration of apples显示文摘	Derossi A De Pilli Severini C	2008	Journal of Food Engineering2008，86，：	1
	7	Suppressor role of activating transcription factor 2 (ATF-2) in skin cancer显示文摘	BHOUMIK A FICHTMAN B DEROSSI C	2008	Proceedings of the National Academy of Sciences USA2008，105，5：	1
	8	Application of vacuum impregnation techniques to improve the pH reduction of vegetables: study on carrots and eggplants显示文摘	DEROSSI A DE PILLI T SEVERINI C	2013	Food and Bioprocess Technology2013，6，11：	1
	9	Mass transfer during osmotic dehydration of apples 显示文摘	DEROSSI A PILLIT D SEVERINI C e t al	2008	Journal of Food Engineering2008，86，4：	1
	10	Mass transfer during osmotic dehydration of apples 显示文摘	Derossi A Pilli T Severini C	2008	Journal of Food Engineering2008，86，4：	1
	11	Mass transfer dur- ing osmotic dehydration of apples显示文摘	Derossi A De Pilli T Severini C	2008	Journal of Food Engineering2008，86，4：	1
	12	Study and optimi-zation of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desirability ap proaeh 显示文摘	Derossi A Severini C Del Mastro A etal	2015	LWT-Food Sci Technol2015，60，21：	1
	13	Reduction in the p H of vegetables by vacuum impregnation:A study on pepper显示文摘	Derossi A De Pilli T Severini C	2010	Journal of Food Engineering2010，99，1：	1
	14	Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desirability approach 显示文摘	Derossi A Severini C Del Mastro A	2015	LWT-Food Sci Techno12015，，60：	1
	15	Application of Vacuum Impregnation Techniques to Improve the p H Reduction of Vegetables:Study on Carrots and Eggplants显示文摘	Derossi A De Pilli T Severini C	2013	Food Bioprocess Technol2013，6，11：	1

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