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300篇 您的检索式：作者名="LABUZA T"

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	题名	作者	年代	出处	被引量
1	Applicability of time temperature indicators as shelf-life monitors of food products 显示文摘	TAOUKIS P S LABUZA T P	1989	Journal of Food Science1989，54，：	1
2	Application of chemical kinetics to deterioration of foods显示文摘	Labuza T P	1984	Journal of Chemical Education1984，61，4：	1
3	Kinetics of lipid oxidation in foods显示文摘	Labuza T D	1971	Crit Rev Food Technol1971，7，：	1
4	Accelerated shelf-life testing of foods显示文摘	LABUZA T P SCHMIDL M K	1985	Food Technology1985，39，9：	1
5	Moisture migration and control in multi-do-main foods显示文摘	Labuza T P Hyman C R		0，，09：	1
6	Application of chemical-kinetics to dete- rioration of foods显示文摘	Labuza T P	1984	Journal of Chemical Education1984，61，4：	1
7	An introduction to active packaging for foods显示文摘	Labuza T P	1996	Food Technology1996，50，：	1
8	Influence of maltodextrin systems at an equivalent 25DE on encapsulated beta-carotene loss during storage显示文摘	DESOBRY S A NETTO F M LABUZA T P	1999	Journal of Food Processing & Preservation1999，23，1：	1
9	Application of weibull hazard analysis to the determination of the shelf life of roasted and ground coffee显示文摘	CARDELLI C LABUZA T E	2001	Lebensm Wissu Technol2001，34，3：	1
10	显示文摘	Labuza T F	1996	Food Technology1996，，4：	1
11	Temperature/enthalpy/entropy compensation in food reactions显示文摘	LABUZA T P		0，，02：	1
12	Modeling pathogen growth in meat products:future challenges显示文摘	SHIMONI E LABUZA T P	2000	Trends Food Sci Technol2000，11，：	1
13	Effect of order-of-mixing on aw lowering ability of food humectants显示文摘	SLOAN A E WALETZKO P T LABUZA T P	1976	Journal of Food Science1976，41，：	1
14	Water activity and food polymer science: implications of state on Arrhenius and WLF models in predicting shelf life显示文摘	NELSON K LABUZA T P	1994	Journal of Food Engineering1994，22，：	1
15	Kinetics of lipid oxidation in foods 显示文摘	Labuza T P	2001	CRC Critical Reviews in Food Technology2001，40，：	1
16	Use of sensory data in the shelf life testing of food: Principles and graphical methods for evaluation显示文摘	LABUZA T P SCHMIDL M K	1988	Gereal Foods World1988，33，2：	1
17	Maillard browning kinetics in aliquid model system显示文摘	Baisier W M Labuza T P	1992	Journal of Agricultural and Food Chemistry1992，40，5：	1
18	Determination of the end of shelf-life for milk using weibull hazard method显示文摘	DUYVESTEYN W S SHIMONI E LABUZA T P	2001	Lebensm Wiss u Technol2001，34，：	1
19	kinetics oflinoleate oxidation in model systems显示文摘	Labuza T P H Tsuyuki M Karel	1969	JAOCS1969，46，8：	1
20	Effteet of water activity on the sensory crispness and mechanical deformation of snack food products 显示文摘	Katz E E Labuza T P		Journal of Food Science0，46，：	1

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