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46篇 您的检索式：作者名="Panchev"

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	题名	作者	年代	出处	被引量
1	L-Ascorbic acid in nonenzymatic reactions显示文摘	Sonia M. Rogacheva Margarita J. Kuntcheva Ivan N. Panchev Tzvetan D. Obretenov	1995	Zeitschrift für Lebensmittel - Untersuchung und - Forschung1995，，1：	2
2	Late results after transurethral bladder neck incision显示文摘	Neykov KG Panchev P Georgiev M	1998	Eur Urol1998，33，1：	2
3	The effect of microwave heating of fresh orange peels tissue and quality of extracted pectin 显示文摘	Kratchanova M Pavlova E Panchev I	2004	Carbohydrate polymers2004，，6：	1
4	The effect of microwave heating of fresh orange peels tissue and quality of extracted pectin显示文摘	Kratchanova M Pavlova E Panchev I	2004	Carbohydrate Polymers2004，，10：	1
5	Physicochemical characteristics of inulins obtained from Jerusalem artichoke (Helianthus tul)erosus I: )显示文摘	Panchev I Delchev N Kovacheva D	2011	European Food ReasearcIi & Technology2011，233，5：	1
6	The effect of micro- wave heating of fresh orange peels on the fruit tissue and quality of extraction pectin 显示文摘	Kratchanova M Pavlova E Panchev I	2004	Carbohydr Polymers2004，56，：	1
7	The effect of mi-crowave heating of fresh orar^e peels tissue and quality of extracted pectin显示文摘	KRATCHANOVA M PAVLOVA E PANCHEV I	2004	Carbohydrate Polymers2004，56，2：	1
8	The effect of microwaveheating of fresh orange peels tissue and quality of extracted pectin显示文摘	M Kratchanova E Pavlova I Panchev	2004	Carbohydrate Polymers2004，56，2：	1
9	The effect of microwave heating of fresh orange peels on the fruit tissue and qnality of extracted pectin显示文摘	Kratchanova M Pavlova E Panchev I	2004	Carbohyd Polym2004，56，2：	1
10	The effect of micro-wave heating of fresh orange peels on the fruit tissue and quali-ty of extracted pectin显示文摘	Kratchanova M Pavlova E Panchev I	2004	Carbohydrate Polymers2004，56，2：	1
11	The effect of microwave heating of fresh orange peels on the fruit tissue and quality of extracted pectin 显示文摘	KRATCHANOVA M PAVLOVA E PANCHEV I	2004	Carbohyd Polym2004，56，2：	1
12	L- Ascorbic acid in nonenzymatic reactions显示文摘	Rogacheva S M Kuncheva M J Panchev I N	1995	Zeitschrift fur Lebensmittel-Untersuchung und Forschung1995，200，1：	1
13	The effect of microwave heating of fresh orange peels on the fruit tissue and quality of extracted pectin显示文摘	KRATCHANOVA M PANLOVA E PANCHEV I	2004	Carbohydrate Polymers2004，56，2：	1
14	The effect of microwave heating of fresh orange peels tissue and quality of extracted pectin显示文摘	KRATCHANOVA M PAVLOVA E PANCHEV I	2004	Carbohydrate Polymers2004，56，：	1
15	The effect of microwave heating of fresh orange peels on the fruit tissue and quality of extracted pectin显示文摘	Kratchanova M Pavlova E I Panchev	2004	Carbohydrate Polymers2004，56，：	1
16	The effect of micro-wave heating of fresh orange peels on the fruit tissue and quality of extracted pectin显示文摘	Kratchanova M Pavlovaa E Panchev I	2004	Carbohydrate Polymers2004，56，2：	1
17	Production of an exopolysaccharide by Antarctic yeast显示文摘	PAVLOVA K PANCHEV I KRACHANOVA M	2009	Folia Microbiol2009，54，4：	1
18	The effect of microwave heating of fresh orange peels on the fruit tissue and quality of extraction pectin显示文摘	Pavlova E Panchev I	2004	Carbohydr Polymers2004，56，：	1
19	The effect of microwave heating of fresh orange peels on the fruit tissue and quality of extracted pectin显示文摘	Kratchanovaa E Pavlovaa I Panchev	2004	Carbohydrate Polymers2004，56，：	1
20	Simple General Atmospheric Circulation and Climate Models with Memory显示文摘This article examines some general atmospheric circulation and climate models in the context of the notion of 'memory'. Two kinds of memories are defined: statistical memory and deterministic memory. The former is defined through the autocorrelation characteristic of the process if it is random (chaotic), while for the latter, a special memory function is introduced. Three of the numerous existing models are selected as examples. For each of the models, asymptotic expressions are derived. In this way, the transients are filtered out and that which remains concerns the final behaviour of the models.	S. PANCHEV T. SPASSOVA	2005	Advances in Atmospheric Sciences2005，22，5：	1

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