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17篇 您的检索式：作者名="Nebesny"

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		题名	作者	年代	出处	被引量
	1	查看详情显示文摘	Keng P.Y Kim B.Y Shim I.B Sahoo R. Veneman P.E. Armstrong N.R. yoo H. Pemberton J.E. Bull M.M. Griebel J.J. Ratcliff E.L. Nebesny K.G. Pyun J		0，，：	1
	2	Dependence of thermodynamic characteristics of amy- lose-lipid complex dissociation on a variety of wheat显示文摘	Nebesny E Kwagniewska-Karolak I Rosicka-Kaczmarek J	2005	Starch/St~trke2005，57，：	1
	3	Enzymatic hydrolysis of wheat starch into glucose 显示文摘	Nebesny C G Rosicks J Piergaiski T	1998	Starch1998，50，：	1
	4	X-ray photoelectron spectra of the palladium-iron bimetallic surface used for the rapid dechlorination of chlorinated organic environmental contaminant 显示文摘	Muftikian R Nebesny K Femando Q	1996	Environmental Science and Technology1996，30，12：	1
	5	Changes of carbohydrates and molecular structure of dextrins during enzymatic liquefaction of starch 显示文摘	Nebesny E	1992	Starch1992，，44：	1
	6	Changes of carbohydrates and molecular structure of dextrins during enzymatic liquefaction of starch显示文摘	Nebesny	1992	Starch1992，44，：	1
	7	Changes of carbohydrates and molecular structure of dextrins during enzymatic liquefaction of starch 显示文摘	Nebesny	1992	Starch1992，44，：	1
	8	New trends in quantification of acrylamide in food products 显示文摘	ORACZJ NEBESNY E ZYZELEWICZ D	2011	Talanta2011，86，：	1
	9	Utilization of Potato Pulp for Bak- ing of Bread显示文摘	Nebesny E	1995	Starch-Strke1995，47，1：	1
	10	Antioxidative activity of green and roasted coffee beans as influenced by convection and microwave roasting methods and content of certain compounds显示文摘	Nebesny E Budryn G	2003	European Food Research and Technology2003，217，：	1
	11	Influenceof selected parameters of starch gelatinisation and hydrolysison stability of amylose - lipid complexes 显示文摘	Ewa Nebesny Justyna Rosicka Mariola Tkaczyk	2005	Starch -Starke2005，57，7：	1
	12	Dark chocolates supplemented with Lactobacillus strains显示文摘	EWA NEBESNY DOROTA YZELEWICZ ILONA MOTYL	2007	European Food Research and Technology2007，225，1：	1
	13	Changes of carbohydrates and molecular struc- ture of dextrins during enzymatic liquefaction of starch 显示文摘	Nebesny	1992	Starch1992，44，：	1
	14	Bioactive compounds in cereal grains occurrence, structure technological significance and nutritional benefits a review显示文摘	Siurek Barttomiej Rosicka-Kaczmarek Justyna Nebesny Ewa	2011	Food Science and Technology International2011，18，6：	1
	15	Dependence of thermodynamic characteristics of amylose: lipid complex dissociation on a variety of wheat显示文摘	NEBESNY E KWASNIEWSKA-KAROLAK I ROSICKA- KACZMAREK J	2005	Starch-Starke2005，57，8：	1
	16	Influence of addition of green tea and green coffee extracts on theprop- erties of fine yeast pastry fried products显示文摘	BUDRYN G ZYELEWICZ D NEBESNY E	2013	Food Research In- ternational2013，50，1：	1
	17	The effect of roasting method on headspace composition ofrobusta coffee bean aroma显示文摘	Nebesny E Budryn G Kula J Majda T	2007	European Food Research and Technology2007，225，：	1

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