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26篇 您的检索式：作者名="OKOS M R"

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	题名	作者	年代	出处	被引量
1	Non-equilibrium thermodynamicsapproach to heat and mass transfer in com kernels 显示文摘	Frotes M Okos M R		Transaction of the ASAEJ9SI0，24，3：	1
2	Drying theories:their bases and limitations applied to food and grain显示文摘	Fortes M Okos R	1980	Advances in Drying1980，，1：	1
3	A population of CRES resides in the outer dense fibers of spermatozoa显示文摘	FERRER M CORNWALL G OKO R	2013	Biology of Reproduction2013，88，3：	1
4	Drying theories:Their bases and limitations applied to food and grain显示文摘	Fortes M Okos R	1980	Advances in Drying1980，1，：	1
5	Comparative evaluation of ethanol production by xylose-fermenting yeasts presented high xylose concentration 显示文摘	SLINIGER P J BOTHAST R J OKOS M R	1985	Biotechnol Lett1985，7，：	1
6	Drying Theories:Their bases and limitations applied to food and grain显示文摘	Fortes M Okos R	1980	Advances in Drying1980，，1：	1
7	Drying Theories: Their Bases and Limitations Applied to Food and Grain 显示文摘	Fortes M Okos R	1980	Advances in Drying1980，，1：	1
8	Kinetics of nonenzymatic browning in dried skim milk显示文摘	Franzen K Singh R K Okos M R	1990	Journal of Food Engineering1990，11，3：	1
9	Non-equilibrium thermodynamics approach to heat and mass transfer in corn kernels显示文摘	Fortes M Okos M R	1981	Trans of the ASAE1981，24，3：	1
10	Effect of porosity on moisture diffusion during drying of pasta显示文摘	Waananen Kurt M Okos Martin R	1996	Journal of Food Engineering1996，28，2：	1
11	Preservation of chopped sweet Sorghum using sulfur dioxide显示文摘	Eckhoff S R Bender D A Okos M R	1985	Transac- tions of the American Society of Agricultural Engineers1985，28，2：	1
12	Analysis of bulk flow transfer显示文摘	K M Waananen M R Okos	1991	Technology Today1991，，32：	1
13	Effect of composition and pore structure on binding energy and effective diffusivity of moisture in porous food显示文摘	XIONG Xiao-bin Narsimhan G Okos M R	1991	Journal of Food Engineering1991，15，3：	1
14	Effect of porosity on moisture diffusion during drying of pasta显示文摘	Waananen K M Okos M R	1994	Journal of Food Engineering1994，28，2：	1
15	Analysis of bulk flow moisture transfer during drying of pasta at temperatures above the boiling point of water显示文摘	Waananen Kurt M Okos Martin R	1991	Technology Today1991，，5：	1
16	Changes in physical properties of corn during drying显示文摘	Fortes M Okos M R	1980	Transactions of the ASAE1980，，：	1
17	Stress-relaxation properties of yellow-Dent corn kernels under uniaxial loading显示文摘	Waananen K M Okos M R	1992	American Society of Agricultural Engineers1992，35，4：	1
18	Concentration of tomato products: Analysis of energy saving process alternatives 显示文摘	DALE M C OKOS M R NELSON P	1982	Journal of Food Science1982，47，6：	1
19	On multicomponent, multiphase thermomechanics with interfaces显示文摘	ACHANTA S CUSHMAN J H OKOS M R	1994	International Journal of Engineering Science1994，32，11：	1
20	Energy requirements and processing costs for freeze-dehydration of prerigor meat显示文摘	Judge M D Okos M R Baker T G	1981	Food Technology1981，35，4：	1

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