维普期刊资源整合服务平台（V6.5）

47篇 您的检索式：作者名="MIND B"

选中清除导出查看参考文献查看引证文献引用追踪共3页首页上一页第1页下一页末页 /3 跳转

	题名	作者	年代	出处	被引量
1	Preliminary indentification of volatile flavor compounds in the neutral fraction of roast beef显示文摘	MIND B S INA K PETERSON R J	1979	Journal of Food Science1979，44，3：	1
2	Effects of pulsed electric field processing and storage on the quality and stability of single-strength orange juice显示文摘	AYHAN Z ZHANG Q H MIND B	2002	Journal of Food Protection2002，65，10：	1
3	Effects of chlorophyll and β - carotene on the oxidation stability of olive oil显示文摘	FAKOURELIS N LEE E C MIND B	1987	J Food Sci1987，52，1：	1
4	Mechanisms and factors for edible oil oxidation 显示文摘	CHOE E MIND B	2006	Compr Rev Food Sci Food Saf2006，5，4：	1
5	Reactive oxygen species, aging, and antioxidative nutraceuticals显示文摘	LEE J KOO N MIND B	2004	Comprehensive Reviews in Food Sci- ence and Food Safety2004，3，1：	1
6	Optimization of solidphase microextraction analysis for headspace flavor compounds of orange juice显示文摘	JIA M Y ZHANG Q H MIND B	1998	J Agric Food Chem1998，46，：	1
7	Depth video en- hancement based on weighted mode filtering 显示文摘	MIND B LU J B DO M N	2012	IEEE Transactions on Image Processing2012，21，3：	1
8	Effects of processing steps on the contents of minor compounds and oxidation of soybean oil显示文摘	JUNG M Y YOON S H MIND B	1989	J Am Oil Chem Soc1989，66，1：	1
9	Effects, quenching mechanisms and kinetics of carotenoids in chlorophy 11-sensitised photo-oxidation of soybean oil 显示文摘	LEE S B MIND B	1990	J Agric Food Chem1990，38，8：	1
10	What is invexity显示文摘	MIND B	1986	Journal of Australian Mathematical Society Series1986，28，：	1
11	Pulsed electric field processing effects on flavor compounds and microorgan- isms of orange juice 显示文摘	JIA M ZHANG Q H MIND B	1999	Food Chemistry1999，65，4：	1
12	Reactive oxygen species,aging,and antioxidative nutraceuticals显示文摘	LEE J KOO N MIND B		0，，：	1
13	Reactive oxygen species, ag- ing and antioxidative nutraceuticals 显示文摘	LEE J KOO N MIND B	2004	Comprehensive Re- views in Food Science and Food Safety2004，3，1：	1
14	Effects of carbon dioxide and high pressure processing on pectinmethylesterase in single-strength orange juice显示文摘	TRUONG T T BOFF J M MIND B	2002	Journal of Food Science2002，67，8：	1
15	Chemistry of deep-fat frying oils显示文摘	CHOE E MIND B		0，，05：	1
16	Effects of quenching mechanisms of carotenoids on the photosensitized oxidation of soybean oil 显示文摘	JUNG M Y MIND B	1991	J Am Oil Chem Soc1991，68，9：	1
17	High oleic and tow trans fatty acid formation by an electrochemical process 显示文摘	XIAO H KIM H J MIND B	2010	J Am Oil Chem Soc2010，87，：	1
18	Optimization of solid-phase mieroextraction analysis for headspace flavor ompounds of orange juice 显示文摘	JIA Mingyu ZHANG Q H MIND B	1998	Journal of Agricultural and Food Chemistry1998，46，7：	1
19	Chemistry of deep-fat frying oils显示文摘	CHOE E MIND B	2007	Journal of Food Science2007，72，5：	1
20	Mechanisms of antioxidants in the oxi- dation of foods 显示文摘	CHOE E MIND B	2009	Compr Rev Food Sci Food Safety2009，8，4：	1

返回顶部每页显示：

共3页首页上一页第1页下一页末页 /3 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示