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21篇 您的检索式：作者名="RAMASWAMY HS"

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	题名	作者	年代	出处	被引量
1	High pressure (HP) destruction kinetics of Listeria monacytogenes Scott A in raw milk显示文摘	Mussa DM Ramaswamy HS Smith J P	1999	Food Research International1999，31，5：	1
2	Ice-crystal formation in gelatin gel during pressure shift versus conventional freezing显示文摘	Zhu Songming Ramaswamy HS Le-Bail A	2005	Journal of Food Engineering2005，66，1：	1
3	Twin-screw extrusionof com flour and soy protein isolate (SPI) blends: A responsesurface analysis 显示文摘	YU L RAMASWAMY HS BOYEJ	2009	Food and Bioprocess Technology2009，，5：	1
4	Enhanceddestruction of spoilage microorganisms in apple juice during continuous flow microwave heating显示文摘	S Tajchakavit HS Ramaswamy P Fustier		0，，10：	1
5	Ice-crystal formation in gelatin gel during pressure shift versus conventional freezing显示文摘	Zhu S Ramaswamy HS Bail AL		0，，01：	1
6	Thermalprocessing and quality: Principles and overview显示文摘	GB Awuah HS Ramaswamy A Economides	2007	Chemical Engineering and Processing:ProcessIntensification2007，46，6：	1
7	Temperature uniformity ofmicrowave heated foods as influenced by product type and composition显示文摘	MO Fakhouri HS Ramaswamy		0，，02：	1
8	Effect of high-hydrostatic pressure and concentration on rheological characteristics of xanthan gum显示文摘	AHMED J RAMASWAMY HS	2004	Food Hydrocolloids2004，18，：	1
9	Thermalprocessing and quality: Principles and overview显示文摘	GB Awuah HS Ramaswamy A Economides	2007	Chemical Engineering and Processing:ProcessIntensification2007，46，6：	1
10	Kinetics of quality change associated with potatoes stored at different temperatures 显示文摘	Nourian F Ramaswamy HS Kushalappa AC	2003	Leben smittel-Wissenschaft und technologie2003，36，1：	1
11	Ultra High Pressure treatment of orange juice: a kinetic study of inactivation of pectin methylesterase显示文摘	Basak S Ramaswamy HS	1996	Food Research International1996，7，29：	1
12	Dielectric properties of soybean protein isolate dispersions as a function of concentration,temperature and pH显示文摘	Ahmed J Ramaswamy HS		0，，01：	1
13	High-pressure destruction kinetics of Clostridium sporogenesATCC 11437 spores in milk at elevated quasi-isothermal conditions显示文摘	Ramaswamy HS Shao Y Zhu S	2010	J Food Eng2010，96，2：	1
14	Kinetics of quality change during cooking and frying of potatoes显示文摘	Nourian F Ramaswamy HS	2003	Journal of Food Process Engineering2003，，26：	1
15	The effect of high pressure treatment on rheological characteristics and colour of mango pulp显示文摘	Ahmed J Ramaswamy HS Hiremath N	2005	International Journal of Food Science and Technology2005，40，8：	1
16	Rheological properties of selected hydrocolloids as a function of concentration and temperature 显示文摘	Marcotte M Hoshahili ART Ramaswamy HS	2001	Food Research International2001，34，：	1
17	Effect of high-pressure versus conventional thawing on color,drip loss and texture of Atlantic salmon frozen by different methods显示文摘	ZGU S RAMASWAMY HS SIMPSON BK	2004	Lebensmittel-wissenschaft und-technologie-food science and technology2004，，37：	1
18	High pressure thawing of fish and shellfish 显示文摘	Rouill6 J Lebail A Ramaswamy HS	2002	Journal of Food Engineering2002，53，1：	1
19	High pressure destruction kinetics of Escherichia coli ( O157 :H7) and Listeria monocytogenes (Scott A) in a fish slurry显示文摘	Ramaswamy HS Zaman SU Smith J P	2008	Journal of Food Engineering2008，87，1：	1
20	Computer simulation of high pressure cooling of pork显示文摘	Chen CR ZHU Songming Ramaswamy HS	2007	Journal of Food Engineering2007，79，2：	1

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