维普期刊资源整合服务平台（V6.5）

80篇 您的检索式：作者名="PEDRESCHI F"

选中清除导出查看参考文献查看引证文献引用追踪共4页首页上一页第1页下一页末页 /4 跳转

	题名	作者	年代	出处	被引量
1	Color changes and acrylamide formation in fried potato slices显示文摘	Pedreschi F Moyano P Kaack K	2005	Food Res hat2005，38，：	1
2	An experimental study of cold formed steel trusses using mechanical clinching显示文摘	PEDRESCHI R F SINHA B P	2008	Construction and Building Material2008，22，：	1
3	Oil distribution in potato slices during frying显示文摘	PEDRESCHI F COCIO C MOYANO P et at	2008	Journal of Food Engineering2008，87，2：	1
4	Unveiling the complexity of human mobility by querying and mining massive trajectory data显示文摘	GIANNOTTI F NANNI M PEDRESCHI D	2011	VLDB J2011，20，5：	1
5	Current issues in dietary acrylamide:formation,mitigation and risk assessment显示文摘	Pedreschi F Mariotti MS Granby K	2014	Journal of the Science of Food and Agriculture2014，94，：	1
6	Reduction of acrylamide formation in potato slices during frying显示文摘	Pedreschi F Kaack K Grandy K	2004	Lebensm Wissu Technologies2004，37，：	1
7	Effect of pre-drying on texture and oil uptake of potato chips显示文摘	PEDRESCHI F MOYANO P	2005	LWT-Food Science and Technology2005，38，6：	1
8	Current issues in dietary acrylarnide; formation, mitigation and risk assessment显示文摘	PEDRESCHI F MARIOTTI M S GRANBY K	2014	Journal of the Science of Food and Agriculture2014，，94：	1
9	Development of acompurer vision system to measure the color of potato chips 显示文摘	PEDRESCHI F LEON J MERY D	2006	Food Research International2006，39，10：	1
10	Color changes and acrylamide formation in flied potato slices 显示文摘	Pedreschi F Moyano P Kaack K	2005	Food Research International2005，38，1：	1
11	Color changes and acrylamide formation in fried potato slices显示文摘	Pedreschi F Moyano P Kaack K	2005	Food Res Int2005，38，：	1
12	A classification for community discovery methods in complex networks 显示文摘	COSCIA M GIANNOT1] F PEDRESCHI D	2011	Statistical Analysis & Data Mining the Asa Data Science Journal2011，4，5：	1
13	Color kinetics and acrylamide formation in NaCl soaked potato chips显示文摘	Pedreschi F Bustos O Mery D		0，，2：	1
14	Reduction of acrylamide formation in potato slices during frying显示文摘	Pedreschi F Kaack K Granby K	2004	Lebensm-Wiss u-Technol2004，37，：	1
15	Effect of pre-drying on texture and oil uptake of potato chips显示文摘	Pedreschi F Pedro M	2005	LWT-Food Science and Technology2005，38，6：	1
16	Modeling water loss and oil uptake during vacuum frying of pretreated potato slices 显示文摘	Troncoso E Pedreschi F	2007	LWT- Food Science and Technology2007，42，6：	1
17	Effect of pre-drying on texture and oil uptake of potato chips显示文摘	PEDRESCHI F MOYANO P	2005	LWT-Food Science and Technology2005，38，6：	1
18	Viability of dry Trichoderma harzianum spores under storage 显示文摘	Pedreschi F Aguilera J M	1997	Bioprocess Eng1997，17，3：	1
19	Oil partition in pre- treated potato slices during frying and cooling显示文摘	DU M PEDRESCHI F MOYANO P	2007	Journal of Food Engineering2007，81，1：	1
20	Oil distribution inpotato slices during frying显示文摘	PEDRESCHI F COCIO C MOYANO P	2008	Journal of Food Engineering2008，87，2：	1

返回顶部每页显示：

共4页首页上一页第1页下一页末页 /4 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