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54篇 您的检索式：作者名="LOEY V"

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	题名	作者	年代	出处	被引量
1	Effect of high pressure processing on colour, texture and flavor of fruit and vegetable-based food products:a review显示文摘	Oey I Lille M Loey A V	2008	Trends in Food Science and Technology2008，19，6：	1
2	Effects of high electric field pulses on enzymes显示文摘	Loey A V Verachtert B Hendrickx M	2002	Trends in Food Science & Technology2002，12，34：	1
3	Inactivation of orange pectinesterase by combined high-pressureand temperature treatments:a kinetic study显示文摘	BROECK I V D LUDIKHUYZE L R LOEY A M V	2000	J Agric Food Chem2000，48，5：	1
4	Effect of high pressure processing oncolour,texture and flavour of fruit and vegetable-based food products:areview显示文摘	OEY I LILLE M LOEY V	2008	Trends in Food Science and Technology2008，19，6：	1
5	Effect of heat-treatment on the physico-chemical properties of egg white proteins:A kinetic study 显示文摘	Plancken I V d Loey A V Hendrickx M E	2006	Journal of Food Engineering2006，75，3：	1
6	Role of precursors on the kinetics of acrylamide for-mation and elimination under low moisture conditions u- sing a multiresponse approach-Part I : Effect of the type of sugar 显示文摘	VLEESCHOUWER K D PLANCKEN I V D LOEY A V	2009	Food Chemistry2009，114，：	1
7	Inactivation of orange pectinesterase by combined high-pressure and temperature treatments:a kinetic study显示文摘	Broeck I V D Ludikhuyze L R Loey A M V	2000	J Agric Food Chem2000，48，5：	1
8	Foaming prop- erties of egg white proteins affected by heat or high pressure treatment 显示文摘	Plancken I V Loey A V Hendrickx M E	2007	Journal of Food Engineering2007，78，：	1
9	Ki- netic study on the combined effect of high pressure and tem- perature on the physic-chemical properties of egg white pro- teins显示文摘	VAN DER PLANCKEN I LOEY A V HENDRICKX M E	2007	Journal of Food Engineering2007，78，1：	1
10	Bacillus licheniformis a-amylase immobilized on glass beads and equilibrated at low moisture content:potentials as a Time Temperature Integrator for sterilisation processes显示文摘	Guiavarc'h Y Loey A V Zuber F	2004	Innovative Food Science and Emerging Technologies2004，5，：	1
11	The thermal stability of aspergillus oryzae alpha-amylase in presence of sugars and polyols 显示文摘	Samborska K Guiavarc'h Y Loey A V	2006	J Food Process Eng2006，29，3：	1
12	Inactivation oforange pectinesterase by combined high-pressure and temperaturetreatments: a kinetic study 显示文摘	BROECK I V D LUDIKHUYZE L R LOEY A	2000	J Agric Food Chem2000，48，5：	1
13	Inactivation of orange pectinesterase by combined high-pressure and temperature treatments:a kinetic study显示文摘	Broeck I V D Ludikhuyze L R Loey A M V	2000	J Agric Food Chem2000，48，5：	1
14	Inactivation of pepper (Capsicum annuum) pectin methylesterase by combined high-pressure and temperature treatments 显示文摘	Castro S M Loey A V Saraiva J A	2006	Journal of Food Engineering2006，75，：	1
15	Thermal and high pressure stability of tomato lipoxygenase and hydroperoxide lyase显示文摘	RODRIGO D JOLIE R van LOEY V	2007	Journal of Food Engineering2007，79，2：	1
16	Inactivation of pepper (Capsicum annuum) pectin methy-lesterase by combined high-pressure and temperature treatments 显示文摘	Castro S M Loey V A Saraiva J A	2006	J Food Eng2006，75，：	1
17	Does high pressure rocessing influence nutritional aspects of plant based food systems显示文摘	OEY I PLANCKEN I V LOEY A V	2008	Trends in Food Science and Technology2008，19，6：	1
18	Inactivation of orange pectinesterase by combined high-pressure and temperature treatments:A kinetic study 显示文摘	Broeck V D Ludikhuyze L R Loey V A	2000	J Agr Food Chem2000，48，：	1
19	Changes in sulfhydryl content of egg white protein due to heat and pressure treatment显示文摘	Plancken I V D Loey A V Hendrickx M E G	2005	Journal of Agricuhural and Food Chemistry2005，53，14：	1
20	Influence of seasonal variation on kinetics of time temperature integrators for thermally processed milk 显示文摘	Claeys W L Loey A M V Hendrickx M E	2003	Journal of Dairy Research2003，70，：	1

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