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42篇 您的检索式：作者名="ESHTIAGHI M N"

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	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	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
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 Biotech1999，13，：	1
8	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
9	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
10	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
11	Effects of High Pressures Treatment on Starches显示文摘	Stute R Klinger R W Eshtiaghi M N	1996	Starch1996，48，1112：	1
12	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
13	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
14	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
15	Impact of high intensity electric field pulses on cell perrneabilization and as pre-processing step in coconut processing显示文摘	Ade-Omowaye B I O Angersbaeh A Eshtiaghi N M	2000	Food Science & Technology2000，1，3：	1
16	Comparison of pre-treatment 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
17	Processing concepts based on high intensity electric field pulses显示文摘	Knorr D Angersbaeh A Eshtiaghi M N	2001	Trends in Food Science and Technology2001，12，3：	1
18	Effects of combined high pressure and heat treatment on the reduction of preoxidase and polyphenoloxidase activity in red grapes显示文摘	Rastogi N K Eshtiaghi M N Knorr D	1999	Food Biotechnology1999，13，：	1
19	Impact of pulsed electric field on cell disintegration and mass transfer in sugar beet 显示文摘	Maskooki A Eshtiaghi M N	2012	Food and Bioproducts Processing( Transactions of the Institution of Chemical Engineers)2012，90，3：	1
20	Comparative evaluation of the effects of pulsed electric field and freezing on cell membrane permeabilisation and mass transfer during dehydration of red bell peppers显示文摘	ADE-OMOWAYE B I O TAIWO K A ESHTIAGHI N M	2003	Innovative Food Science and Emerging Technologies2003，4，：	1

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