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104篇 您的检索式：作者名="GOULAS E"

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	题名	作者	年代	出处	被引量
1	Effect of salting and smoking- method on the keeping quality of chub mackerel (Scomber japonicus): Biochemical and sensory arrributes 显示文摘	Goulas A E Kontominas M G	2005	Food Chemistry2005，93，3：	1
2	The chloroplast lumen and stromal proteomes of Arabidopsis thaliana show differential sen- sitivity to short - and long - term exposure to low temperature 显示文摘	Goulas E Schubert M Kieselbach T	2006	The Plant Journal2006，47，5：	1
3	Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus) : biochemical and sensory attributes 显示文摘	Goulas A E Kontominas M G	2005	Food Chemistry2005，93，：	1
4	Effect of modified atmosphere packaging and vacuum packaging on the shelf-life of refrigerated chub mackerel (Scomber japonicus) : biochemical and sensory attributes 显示文摘	Goulas A E Kontominas M G	2007	European Food Research and Technology2007，224，5：	1
5	Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus):biochemical and sensory attributes显示文摘	GOULAS A E KONTOMINAS M G	2005	Food Chem2005，93，3：	1
6	Migration of Di-(2-ethylhexyl) Adipate and Acetyhributyl Citrate Plasticizers from Food-grade PVC Film into Isooctane: Effect of Gamma Radiation显示文摘	ZYGOURA P D GOULAS A E RIGANAKOS K A	2007	Journal of Food Engineering2007，78，3：	1
7	Effect of salting andsmoking-method on the keeping quality of chub mackerel(Scomber japonicus): biochemical and sensory attributes显示文摘	GOULAS A E KONTOMINAS M G	2005	Food Chemistry2005，，93：	1
8	Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes显示文摘	Goulas A E Kontominas M G	2007	Food Chem2007，100，1：	1
9	Effect of salting and smoking- method on the keeping quality of chub mackerel (Scomber japonicus):Biochemical and sensory attributes显示文摘	Goulas A E Kontominas M G	2005	Food Chemistry2005，93，3：	1
10	Degradation of polycyclic aromatic hydrocarbons in aqueous solutions by ultrasonic irradiation 显示文摘	Psillakis E Goula G Kalogerakis N	2004	J Hazard Mater2004，108，12：	1
11	Hydrogen production by ethanol steam reforming over a commercial Pd/C- Al2O3 catalyst 显示文摘	Goula M A Kontou S K Tsiakaras P E	2004	Applied Catalysis B: Environmental2004，49，：	1
12	Effect of salting and smoking-method on the keeping quality of chub mackerel(Scomber japonicus):biochemical and sensory attributes显示文摘	Goulas A E Kontominas M G	2005	Food Chemistry2005，93，：	1
13	Effect of modified atmosphere packaging and vacuum packaging on the shelf-life of refrigerated chub mackerel(Scomber japonicus):biochemical and sensory attributes显示文摘	Goulas A E Kontominas M G	2007	Eur Food Res Technol2007，224，2：	1
14	Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus):biochemical and sensory attributes显示文摘	Goulas A E Kontominas M G	2005	Food Chemistry2005，93，：	1
15	Kontominas, Effect of salting and smoking- method on the keeping quality of chub mackerel (Scomber japonicus) :biochemical and sensory attributes显示文摘	Goulas A E M G	2005	Food Chemistry2005，93，3：	1
16	Combined effect of light salting, modified atmosphere packaging and oregano essential oilon the shelf-life of sea bream(Sparus aurata):Biochemical and sensory attributes显示文摘	Goulas A E Kontominas M G	2007	Food Chemistry2007，100，1：	1
17	Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomberjaponicus): biochemical and sensory attributes显示文摘	GOULAS A E KONTOMINAS M G	2005	Food Chemistry2005，，93：	1
18	Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus) : biochemical and sensory attributes 显示文摘	Goulas A E Kontominas M G	2005	Food Chemistry2005，93，：	1
19	Effect of modified atmos-phere packaging and vacuum packaging on the shelf-life of refrigerated chub mackerel( Scomber japonicus) : bio- chemical and sensory attributes 显示文摘	Goulas A E Kontominas M G	2007	Eur Food Res Technol2007，224，：	1
20	Combined effect of light salting,modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes 显示文摘	Goulas A E Kontominas M G	2007	Food Chemistry2007，100，1：	1

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