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| 1 | The occurrence of N -nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation显示文摘 | Eveline De Mey Katrijn De Klerck Hannelore De Maere Lore Dewulf Guy Derdelinckx Marie-Christine Peeters Ilse Fraeye Yvan Vander Heyden Hubert Paelinck | 2014 | Meat Science2014，，2： | 2 |
| 2 | Fine-tuning the properties of pectin-calcium gels by control of pectin fine structure, gel composition and environmental conditions显示文摘 | FRAEYE I DUVETTER T DOUNGLA E | 2010 | Trends in Food Science & Technology2010，21，5： | 1 |
| 3 | Fine-tuning the properties ofpectine-calcium gels by control of pectin fine structure, gel composition and environmental conditions显示文摘 | FRAEYE I DUVETTER T DOUNGLA E | 2010 | Trends Food Sci Technol2010，21，5： | 1 |
| 4 | Influence of pectin properties and processing processing conditions on thermal pectin degradation显示文摘 | FRAEYE I ROECK D A DUVETTER T | | 0，，02： | 1 |
| 5 | Comparative study of the cell wall composition of broccoli, carrot, and tomato: structural characterization of the extractable pectins and hemicelluloses显示文摘 | Houben K Jolie RP Fraeye I | 2011 | Carbohyd Res2011，346，9： | 1 |
| 6 | Influence of pectin structure on texture of pectin-calcium gels显示文摘 | Fraeye I Colle I Vandevenne E | 2010 | Innovative Food Science & Emerging Technologies2010，11，2： | 1 |
| 7 | Enzyme infusion and thermal processing of strawberries: Pectin conversions related to firmness evolution显示文摘 | FRAEYE I KNOCKAERT G BUGGENHOUT S V | 2009 | Food Chemistry2009，114，4： | 1 |
| 8 | Dietary enrichment of eggs with omega-3 fatty acids:A review显示文摘 | Fraeye I Bruneel C Lemahieu C | 2012 | Food Research International2012，48，2： | 1 |
| 9 | Flocculation of Chlorella vulgaris induced by high pH: role of magnesium and calcium and practical implications显示文摘 | Vandamme D Foubert I Fraeye I | 2011 | Bioresource Technology2011，105，： | 1 |
| 10 | Flocculation of Chlorella vulgaris induced by high pH: Role of magnesium and calcium and practical implications 显示文摘 | Vandamme D Foubert I Fraeye I | 2012 | Bioresour Technol2012，105，： | 1 |
| 11 | Impact of microalgal feed supplementation on umega-3 fatty acid enrichment of hen eggs显示文摘 | Bruneel C Lemahieu C Fraeye I | 2013 | Journal of Functional Foods2013，5，2： | 1 |
| 12 | Fine - tuning the properties of pectin - calcium gels by control of pectin fine struc- ture, gel composition and environmental conditions 显示文摘 | Fraeye I Duvetter T Doungla E | 2010 | Trends in Food Science & Technology2010，21，5： | 1 |
| 13 | 蛋鸡饲料中添加微藻对鸡蛋ω-3脂肪酸含量的影响显示文摘外国研究表明,平均摄入低于建议水平的ω-3长链多不饱和脂肪酸(n-3LC-PUFA)、二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)对健康有益,为此,试验就蛋鸡饲料中添加EPA含量丰富的的有机微藻对鸡蛋中n-3L-多不饱和脂肪酸含量的影响进行了研究。蛋鸡分成3组,对照组饲喂标准饲粮,试验组分别在标准饲粮中添加喷雾干燥微绿球藻5.0%和10.0%。研究结果表明,微藻中的EPA很难在蛋黄脂质中积累,但优先转化为DHA和卵黄磷脂沉积。微藻的n-3LC-PUFA沉积到鸡蛋中的效率很低,但试验组鸡蛋中的n-3LC-PUFA水平仍高于对照组。此外,蛋黄的颜色从黄色变至橙红色,这可能是由于微藻类胡萝卜素转移到蛋黄中。因此,无机微藻类是一种可用于生产富含DHA鸡蛋的饲料添加剂。 | Charlotte B Lemahieu C Fraeye I Ryckebosch E Muylaert K Buyse J Foubert I | 2013 | 饲料博览2013，，8： | 1 |
| 14 | Dietary enrichment of eggs with omega-3 fatty acids: A review显示文摘 | FRAEYE I BRUNEEL C LEMAHIEU C | 2012 | Food Res Int2012，，48： | 1 |
| 15 | Influence of pec- tin structure on texture of pectin-calcium gels显示文摘 | Fraeye I Colle 1 Vandevenne E | 2010 | Inno- vative Food Science & Emerging Technologies2010，11，2： | 1 |
| 16 | Impact of microalgal feed supplementation on omega-3 fatty acid enrichment of hen eggs显示文摘 | Bruneel C Lemahieu C Fraeye I | 2013 | Journal of Functional Foods2013，5，2： | 1 |
| 17 | Infiuence of intrinsic and extrinsic factors on rheology of pectin-calcium gels显示文摘 | Fraeye I Doungla E Duvetter T | | 0，，： | 1 |
| 18 | Effect of debranching on the rheological properties of Ca2+-pectin gels显示文摘 | Ngouemazong DE Kabuye G Fraeye I | 2012 | Food Hydrocolloid2012，26，1： | 1 |
| 19 | Fine-tuning the properties of pectin-calcium gels by control of pectin fine structure, gel composition and environmental conditions显示文摘 | FRAEYE I DUVETTER T DOUNGLA E | 2010 | Trends in Food Science & Technology2010，21，5： | 1 |
| 20 | Effect of de-methylesterification on network development and nature 2+ of Ca-pectin gels: Towards understanding structure- function relations of pectin显示文摘 | Ngouemazong D E Tengweh F F Fraeye I | 2012 | Food Hydrocolloids2012，26，1： | 1 |
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