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29篇 您的检索式：作者名="Grosche P"

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	题名	作者	年代	出处	被引量
1	Study of the effect of DATEM 1 influence of fatty acid chain length on rheology and baking显示文摘	P Kohler Werner grosch	1999	J agric Food Chem1999，47，：	1
2	Identification of the volatile flavour compounds of wheat bread crust-comparison with rye bread crust显示文摘	Schieberle P Grosch W	1985	Zeitschrift für Lebensmittel-Untersuchung und Forschung1985，，06：	1
3	Mtiller cells in the healthy and diseased retinae 显示文摘	Bringmann A Pannicke T Grosche J Francke M Wiedemann P Skatchkov SN	2005	Prog Retin Eye Res2005，25，4：	1
4	Thyroid cancer after diagnostic administration of iodine-131 in child- hood显示文摘	Hahn K Schnell Inderst P Grosche B	2001	Radiat Res2001，156，1：	1
5	Audio content-based music retrieval显示文摘	Grosche P Maller M Serrci J	2012	Muhimodal Music Processing2012，3，：	1
6	Potent odorants of rye bread crest- differences from the crumb and from wheat bread crest显示文摘	Schieberle P Grosch W	1994	Zeitschrift fur Lebensmittel-Untersuchung und-Forschung1994，198，：	1
7	Willingness to Pay for Energy Conservation and Free-ridership on Subsidization: Evidence from Germany 显示文摘	Grosche P Vance C	2009	The Energy Joumal2009，30，2：	1
8	A study of oxygen isotope scrambling in the enzymic and non-enzymic oxidation of linoleic acid 显示文摘	Schieberle P Grosch W Kexel H	1982	Biochimica Et Biophysica Acta1982，666，3：	1
9	Flavor of cereal products-A review显示文摘	Grosch W Schieberle P	1997	Cereal Chemistry1997，74，2：	1
10	Model studies on the oxidative stability of odor- active thiols occumng in food flavors 显示文摘	HOFMANN T SCHIEBERLE P GROSCH W	1996	J Agric Food Chem1996，44，：	1
11	Safety climate: New devel- opments in conceptualization, theory, and research 显示文摘	Huang Y H Chen P Y Grosch J W	2010	Acci- dent Analysis and Prevention2010，42，5：	1
12	A study of oxygen isotope scrambling in the enzymic and non-enzymic oxidation of linoleic acid 显示文摘	Schieberle P Grosch W Kexel H	1981	Biochim Biophys Acta1981，666，3：	1
13	Evaluation of potent odorants in cucumbers an muskmelons by aroma extract dilution analysis显示文摘	SCHIEBERLE P OFNER S GROSCH W	1990	Journal of Food Science1990，55，：	1
14	Audio Content-Based Music Re- trieval显示文摘	Grosche P Muller M Serra J	2012	Multimodal Music Processing2012，3，：	1
15	Flavor of cereal products-a review 显示文摘	GROSCH W SCHIEBERLE P	1997	Cereal Chem1997，74，2：	1
16	Coffee,tea,cocoa显示文摘	BELITZ H D GROSCH W SCHIEBERLE P		0，，：	1
17	Studies on character impact odorants of coffee brews显示文摘	SEMMELROCH P GROSCH W	1996	Journal of Agricultural and Food Chemistry1996，44，2：	1
18	A study of oxygen isotope scrambling in the enzymic and non-enzymic oxidation of linoleic acid 显示文摘	Schieberle P Grosch W Kexel H	1981	Biochim Biophys Acta1981，666，3：	1
19	Potent odorants of the wheat bread crumb: Differences to the crust and effect of a longer dough fermentation 显示文摘	Schieberle P Grosch W	1991	Z Lebensm Unters Forsch1991，192，2：	1
20	Compilation of odor thresholds, odor qualities and retention indices of key food odorants显示文摘	Rychlik M Schieberle P Grosch W	1998	Dt Forschungsanst ftir Lebensmittelchemie1998，13，1：	1

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