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89篇 您的检索式：作者名="Fiszman M"

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	题名	作者	年代	出处	被引量
1	Instrumental texture profile anal- ysis with particular reference to gelled systems显示文摘	PONS M FISZMAN S M	1996	Texture Studies1996，，27：	1
2	Recent developments in coating batters显示文摘	Fiszman S M Salvador A	2003	Trends in Food Science and Technology2003，14，10：	1
3	Hyaluronic acid bonded to cell culture surfaces inhibits the program of myogenesis显示文摘	Kujawa M J Pechak D G Fiszman M Y	1986	Dev Biol1986，113，1：	1
4	Myotube-specific activity of the human aldolase A M-promoter requires an overlapping binding site for NF1 and MEF2 factors in addition to a binding site(M1) for unknown proteins显示文摘	Salminen M Spitz F Fiszman MY Demignon J Kahn A Daegelen D Maire P		0，，01：	1
5	The Interaction of Domain Knowledge and Linguistic Structure in Natural Language Processing: interpreting hypernymic propositions in biomedical text 显示文摘	Rindflesh TC Fiszman M	2003	J Biomed Inform2003，36，6：	1
6	Instrumental measurement ofadhesiveness in solid and semi-solid foods显示文摘	Fiszman S M Damasio M H	2000	Journal ofTexture Studies2000，31，：	1
7	Evaluation of four types of resistant starch in mufn baking performance and relationship withbatter rheology 显示文摘	Sanz T Salvador A Fiszman S M	2008	Eur Food Res Technol2008，227，3：	1
8	Influence of corn starch type in the rheological properties of a white sauce after heating and freezing显示文摘	AROCAS A SANZ T FISZMAN S M	2009	Food Hydrocolloids2009，23，3：	1
9	Discrepancies between the fate of myoblast xenograft in mouse leg muscle and NMR label persistency after loading with Gd-DTPA or SPIOs显示文摘	Baligand C Vauchez K Fiszman M		0，，06：	1
10	Effect of Addition of Gelatin on Microstructure of Acidic Milk Gels and Yoghurt and on Their Rheological Properties 显示文摘	FISZMAN S M LLUCH M A SALVADOR A	1999	International Dairy Journal1999，9，：	1
11	Changes in colour and texture and their relationship with eating quality during storage of two different dessert bananas显示文摘	Salvador A Sanz T Fiszman S M	2007	Postharvest Biol Tec2007，43，3：	1
12	Effect of the addition of different ingredients on the characteristics of a batter coating for fried seafood prepared without a pre-frying step显示文摘	Salvador A Sanz T Fiszman S M	2005	Food Hydrocolloids2005，19，4：	1
13	Effect of a new emulsifier contailting sodium stearoyl-2-1actylate and carrageenan on the function- ality of meat emulsion systems显示文摘	FLORES M GINER E FISZMAN S M	2007	Meat Science2007，76，1：	1
14	Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their theological properties 显示文摘	Fiszman S M Lluch M A Salvador A	1999	International Dairy Journal1999，9，：	1
15	Framing serendipitous information‐seeking behavior for facilitating literature‐based discovery: A proposed model显示文摘	WORKMAN T E FISZMAN M RINDFLESCH T C	2014	Journal of the Association for Information Science and Technology2014，65，3：	1
16	Effect of concentration-and temperature on properties of methylcellulose - added bat-ters application to battered, fried seafood 显示文摘	SanzT Salvador A Fiszman S M	2004	Food Hydro-colloids2004，，18：	1
17	Changes in color and texture and their relationship with eating quality during storage of two different dessert bananas 显示文摘	Salvador A Sanz T Fiszman S M	2007	Postharvest Biology and Technology2007，43，3：	1
18	Identifying risk factors for metabolic syndrome in biomedical text显示文摘	Fiszman M Rosemblat G Ahlers CB	2007	AMIA Annu Symp Proc2007，，：	1
19	Recent developments in coaling batters显示文摘	FISZMAN S M SALVADOR A	2003	Trends in Food Science and Technology2003，14，10：	1
20	Hydrocolloids in fried foods:A re- view 显示文摘	Varela P Fiszman S M	2011	Food Hydrocolloids2011，25，8：	1

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