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287篇 您的检索式：作者名="Labuza T P"

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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	Accelerated shelf-life testing of foods显示文摘	LABUZA T P SCHMIDL M K	1985	Food Technology1985，39，9：	1
4	Moisture migration and control in multi-do-main foods显示文摘	Labuza T P Hyman C R		0，，09：	1
5	Application of chemical-kinetics to dete- rioration of foods显示文摘	Labuza T P	1984	Journal of Chemical Education1984，61，4：	1
6	An introduction to active packaging for foods显示文摘	Labuza T P	1996	Food Technology1996，50，：	1
7	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
8	Temperature/enthalpy/entropy compensation in food reactions显示文摘	LABUZA T P		0，，02：	1
9	Modeling pathogen growth in meat products:future challenges显示文摘	SHIMONI E LABUZA T P	2000	Trends Food Sci Technol2000，11，：	1
10	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
11	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
12	Kinetics of lipid oxidation in foods 显示文摘	Labuza T P	2001	CRC Critical Reviews in Food Technology2001，40，：	1
13	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
14	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
15	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
16	kinetics oflinoleate oxidation in model systems显示文摘	Labuza T P H Tsuyuki M Karel	1969	JAOCS1969，46，8：	1
17	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
18	Comparison of primary predictive models to study the growth of Listeria rnonocytogenes at low temperatures in liquid cultures and selection of fastest growing ribotypes in meat and turkey product slurries显示文摘	PAL A THEODORE P LABUZA T P	2008	Food Microbiol2008，25，：	1
19	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
20	Consumer perceptions of consumer time-temperature indicators for use on refrigerated dairy foods显示文摘	SHERLOCK M LABUZA T P	1992	Journal of Dairy Science1992，75，11：	1

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