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22篇 您的检索式：作者名="Opstaele"

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	题名	作者	年代	出处	被引量
1	Flavor differences between northern and southern European cured hams 显示文摘	DIRINCK P VAN OPSTAELE F VANDENDRIESSCHE F	1997	Food Chemistry1997，59，：	1
2	Flavour differences between northern and southern European cured hams显示文摘	DIRINCK P OPSTAELE V VANDRIESSCHE F	1997	Food Chemistry1997，59，4：	1
3	Flavour differences between northern and southern European cured hams 显示文摘	Dirinck P Van Opstaele F Vandendriessche F	1997	Food Chemistry1997，59，：	1
4	Analytical and sensory assessment of hoppy aroma and bitterness of conventionally hopped and advanced hopped Pilsner beers显示文摘	Filip Van Opstaele Gert De Rouck Jessika De Clippeleer	2011	Cerevisia2011，36，2：	1
5	Changes in the hop-derived volatile profile upon lab scale boiling显示文摘	Tatiana Praet Filip Van Opstaele Bart Steenackers	2015	Food Research International2015，75，：	1
6	Flavour differences between northern and southern European cured hams显示文摘	Dirinck P Van Opstaele F Vandendriessche F	1997	Food Chemistry1997，59，：	1
7	Flavor differences between northern and southern Euro- pean cured hams 显示文摘	Dirinck P Opstaele - F - Van Vandendriessche F	1997	Food Chemistry1997，59，：	1
8	Biotransformations of hop-derived aroma compounds by Saccharomyces cerevisiae upon fermentation显示文摘	Praet T Opstaele F V Jaskula-Goiris B		0，，04：	1
9	Analytical and sensory assessment of hoppy aroma and bitterness of conventionally hopped and advanced hopped Pilsner beers显示文摘	OPSTAELE V F ROUCK D G CLIPPELEER D J		0，，02：	1
10	Flavour differences between northern and southern European cured hams显示文摘	Dirinck P Van Opstaele F&Vandendriessche		0，，59：	1
11	Biotransforma- tions of hop-derived aroma compounds by Saccharomyces cerevisiae upon fermentation显示文摘	Praet T Van Opstaele F Jaskula-Goiris B	2012	Cerevisia2012，36，4：	1
12	Analytical and sensory assessment of hoppy aroma and bitterness of conventionally hopped and advanced hopped pilsner beers显示文摘	Opstaele F Rouck G Clippeleer J	2010	Journal of the Institute of Brewing2010，116，4：	1
13	Flavor differences between northern and southern European cured hams显示文摘	Dirinck P Van Opstaele F Vandendriessche F	1997	Food Chemistry1997，59，4：	1
14	Characterization of novel single-variety oxygenated sesquiterpenoid hop oil frac- tions via headspace solid-phase microextraetion and gas chroma tography-mass speetrometry/oLfactometry显示文摘	van OPSTAELE F PRAET T AERTS G	2013	Agricultural and Food Chemistry2013，61，10：	1
15	Analytical and sensory assessment of hoppy aroma and bitterness of conventionally hopped and advanced hopped pilsner beers显示文摘	Opstaele F Rouck G Clippeleer J	2010	Journal of the Institute of Brewing2010，116，4：	1
16	Flavor differences between northern and southern European cured hams显示文摘	DIRINCK P VAN OPSTAELE F VANDENDRIESSCHE F	1997	Food Chemistry1997，59，：	1
17	Analytical and sensory assessment of hoppy aroma and bitterness of conventionally hopped and advanced hopped pilsner beers显示文摘	Opstaele F Rouck G Clippeleer J	2010	Journal of the Institute of Brewing2010，116，4：	1
18	Production ofnovel hop aromas by supercritical fluid extraction of hop pellets-Part 1: preparation of single variety hop essential oil and polar hopessences显示文摘	van OPSTAELE F GOIRIS K de ROUCK G	2012	J of Supercritical Fluids2012，69，：	1
19	Flavour differences between northern and southern European cured hams 显示文摘	Dirinck P van Opstaele F Vandendriessche F	1997	Food Chemistry1997，59，：	1
20	Hopping Technology in Relation to α-Aeids lsomerization Yield, Final Utilization, and Stability of Beer Bilterness 显示文摘	Barbara Jaskula Koen Goiris Filip Van Opstaele	2009	American Society of Brewing Chemists2009，67，1：	1

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