维普期刊资源整合服务平台（V6.5）

60篇 您的检索式：作者名="ESHTIAGHI"

选中清除导出查看参考文献查看引证文献引用追踪共3页首页上一页第1页下一页末页 /3 跳转

	题名	作者	年代	出处	被引量
1	Osmotic dehydration of strawberry halves: influence of osmotic agents and pretreatment methods on mass transfer and product characteristics显示文摘	TAIWO K A ESHTIAGHI M N ADE-OMOWAYE B I O	2003	International Journal of Food Science and Technology2003，，38：	1
2	Effects of peroxide and hish pressure treatment on the reduction of peroxidase and polyphenoioxidase activity un red grapes显示文摘	Rastogi N K Eshtiaghi M N Knorr D	1999	Food Bioteehnology1999，13，2：	1
3	Effects of High Pressures Treatment on Starches显示文摘	Stute R Klinger R W Eshtiaghi M N	1996	Starch1996，48，1112：	1
4	Effects of High Pressuers Treatment on Starches显示文摘	STUTE R KIINGER R W ESHTIAGHI M N	1996	Starch1996，48，1112：	1
5	Impact of supercritical carbon dioxide and high pressure on lipoxygenase and peroxidase activity显示文摘	TEDJO W ESHTIAGHI M N KNORR D		0，，08：	1
6	Menopause is an independent predictor of metabolic syndrome in Iranian women 显示文摘	ESHTIAGHI R ESTEGHAMATI A NAKHJAVANI M	2010	Maturitas2010，65，3：	1
7	Effects of combined high pressure and heat treatment on the reduction of peroxidase and polyphenoloxidase activity in red grapes显示文摘	Rastogi N K Eshtiaghi M N Knorr D	1999	Food Biotechnology1999，13，2：	1
8	Effects of combined high pressure and heat treatment on the reduction of peroxidase and polyphenoloxidase activity in red grapes 显示文摘	Rastogi N K Eshtiaghi M N Knorr D	1999	Food Biotech1999，13，：	1
9	Effect of combinedhigh pressure and heat treatment on thereduction of peroxidase andpolyphenoloxidase activity in red grapes显示文摘	RASTOGI N K ESHTIAGHI M N KNORR D	1999	Food Biotechnology1999，3，2：	1
10	High-pressure and freezing pretreatment effects on drying,rehydration,texture and color of green beans,carrots and potatoes显示文摘	ESHTIAGHI M N STUTE R KNORR D	1994	Journal of Food Science1994，59，6：	1
11	Menopause is an independent predictor of metabolic syndrome in Iranian women显示文摘	Eshtiaghi R Esteghamati A Nakhjavani M	2010	Maturitas2010，65，3：	1
12	Comparison of pretreatment methods on water and solid diffusion kinetics of osmotically dehydrated mangos显示文摘	Tedjo W Taiwo K A Eshtiaghi M N	2002	Journal of Food Engineering2002，53，2：	1
13	Effects of High Pressures Treatment on Starches显示文摘	Stute R Klinger R W Eshtiaghi M N	1996	Starch1996，48，1112：	1
14	Effect of combined high pressure and heat treatment on the red graps显示文摘	RAOTOGI N K ESHTIAGHI M N KNORR D	1999	Food Biotechnoloy1999，13，2：	1
15	High electric field pulse pretreatment:potential for sugar beet processing显示文摘	Eshtiaghi M N Knorr D	2002	Journal of Food Engineering2002，52，：	1
16	The impact of temperature on the rheological behaviour of anaerobic digested sludge显示文摘	J.C. Baudez P. Slatter N. Eshtiaghi	2013	Chemical Engineering Journal2013，，：	1
17	The rheological behaviour of anaerobic digested sludge显示文摘	J.C. Baudez F. Markis N. Eshtiaghi P. Slatter	2011	Water Research2011，，17：	1
18	Impact of supercritical carbon dioxide and high pressure on lipoxygenase and peroxidase activity显示文摘	Tedjo W Eshtiaghi M N	2000	Journal of Food Science2000，65，8：	1
19	Menopause is anindependent predictor of metabolic syndrome in Iranian women 显示文摘	Eshtiaghi R Esteghamati A Nakhjavani M	2010	Maturitas2010，65，3：	1
20	Inactivation of lemon pectinesterase by thermosonieation显示文摘	Kuldiloke J Eshtiaghi M Zenker M	2007	Interational Journal of Food Engineering2007，3，2：	1

返回顶部每页显示：

共3页首页上一页第1页下一页末页 /3 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