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14篇 您的检索式：作者名="JAROSLAW G"

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		题名	作者	年代	出处	被引量
	1	Heart rate decelera- tion runs for postinfarction risk prediction 显示文摘	Przemyslaw G Jaroslaw P Petra 13 et ai	2012	Journal of Elec- trocardiology2012，45，1：	1
	2	Speed sensorless induction motor drive with predictive current controller 显示文摘	JAROSLAW G HAITHAM A R	2013	IEEE Transactions on In- dustrial Electronics2013，60，2：	1
	3	Some local search algorithm for no-wait flow-shop problem with makespan criterion 显示文摘	Jozef G Jaroslaw P	2005	Computers & Operations Research2005，32，8：	1
	4	Predictive current control of voltage-source inverters显示文摘	HAITHEM A R JAROSLAW G ZBIGNIEW K	2004	IEEE Transactions on Industrial Electronic2004，51，3：	1
	5	Mechanisms of functional mitral regurgitation in ischemic cardiomyopathy determined by transesophageal echocardiography (from the surgical treatment for ischemic heart failure trial)显示文摘	Krzysztof G Krzysztof M Jaroslaw D	2013	Am J Cardiol2013，112，11：	1
	6	Large microbial-foraminiferal oncoids from condensed Lower Middle Jurassic deposits:A case study from the Tatra Mountains, Poland 显示文摘	Miehal G Jaroslaw T Alfred U	2004	Palaeogeography Palaeoclimatology Palaeoecology2004，213，：	1
	7	Dimples shape and distri- bution effect on characteristics of stribeck curve 显示文摘	Lidia G Pawel P Jaroslaw S	2009	Tribology International2009，42，：	1
	8	Artificial-Neural-Network-Based sensorless nonlinear control of induction motors显示文摘	MIROSLAW W ZBIGNIEW K JAROSLAW G	2005	IEEE Transactions on Energy Conversion2005，20，3：	1
	9	Some Local Search Algorithms for No-wait Flow-shop Problem with Makespan Criteria显示文摘	JOZEF G JAROSLAW P	2005	Computer & Operations Research2005，32，：	1
	10	Large microbial foramini-feral oncoids from condensed Lower Middle Jurassic deposits: a case study from the Tatra Mountains, Poland 显示文摘	Micha! G Jaroslaw T Alfred U	2004	Palaeogeogra- phy Palaeoclimatology Palaeoecology2004，213，：	1
	11	Discrimination of beer flavours by analysis of volatiles using the mass spectrometer as an electronic nose 显示文摘	EWA S JAROSLAW C TOMASZ G	2007	Journal of the Institute of Brewing2007，1，113：	1
	12	Speed sensorless induction motor drive with predictive current controller显示文摘	Jaroslaw G Haitham A R	2013	IEEE Transaction Industrial Electronic2013，60，2：	1
	13	Recursive Fourier transform algorithms with integrated windowing显示文摘	Jaroslaw G	2007	Signal Processing2007，87，1：	1
	14	Survival of some food-borne bacteria in kefir produced by microbial levan and pullulan显示文摘Kefir is a fermented milk product produced by kefir grains traditionally or lyophilized starter culture.Some quality characteristics of kefir produced at 22℃ and 30℃ using kefir grains after addition of microbial levan and pullulan were investigated for 14 days.Additionally,the survival of different Gram-positive and Gram-negative bacteria strains which were inoculated before and after fermentation were investigated during storage.The pH and titratable acidity were in the ranges of 4.67–4.39 and 1.10–0.87%,respectively.The highest exopolysaccharide values(458.3–465.3 mg/kg)were found in the samples produced with the addition of 1%(w/v)of microbial levan at 30℃.Yeast counts were in the ranges of 6.73–5.11 log CFU/mL while the lactobacilli and lactic streptococci counts were in the ranges of 9.64–7.91 and 9.64–8.69 log CFU/mL,respectively.The microbial polysaccharide addition did not show any significant differences in the enumeration of lactic acid bacteria in kefir(p>0.05).All Gram-positive and Gram-negative bacteria grew/survived during fermentation however Listeria monocytogenes was the most susceptible test bacterium to metabolites during storage.The highest reduction in the counts of L.monocytogenes was determined as 2.39 log units after 24 h of fermentation at 30℃ in the samples which were inoculated before fermentation and produced with the addition of pullulan.Kefir samples produced at 30℃ without polysaccharide addition were considered as the best with respect to appearance,taste,consistency and overall acceptability.	Gökhan Gurur Gökmen Jaroslaw Kowalik Duygu Kışla	2022	Food Bioscience2022，47，3：	0

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