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102篇 您的检索式：作者名="ROOS Y H"

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	题名	作者	年代	出处	被引量
1	Glass transitions in low moisture and frozen foods: effect on shelf life and quality显示文摘	Roos Y H Karel M Kokin J L	1996	Food Technology1996，50，11：	1
2	Glass transition and reaction rates: nonenzymatic browning in glassy and liquid systems显示文摘	LIEVONEN S M LAAKSONEN T ROOS Y H	1998	J Agric Food Chem1998，，6：	1
3	Glass transitions in low moisture and frozen foods显示文摘	Roos Y H Korel M	1999	Progress in Food and Nutrition Science1999，16，2：	1
4	Non-enzymatic browning in amorphous food models: effects of glass transition and water显示文摘	LIEVONEN S M ROOS Y H	2002	J Food Sei2002，67，6：	1
5	Invited review:Spray-dried dairy and dairy-like emulsions-compositional constderations显示文摘	Vega C Roos Y H	2006	J Dairy Sci2006，89，：	1
6	Invited review:spray-dried dairy and dairy-like emulsions--compositional considerations显示文摘	Vega C Roos Y H	2006	Journal of Dairy Science2006，89，2：	1
7	Comparison of dielectric properties and non-enzymatic browrting kinetics around glass transition显示文摘	LIEVONEN S M ROOS Y H	2003	Innovative Food Sci Emerging Technol2003，，4：	1
8	Glass transitions in low moisture and frozen foods显示文摘	Roos Y H Korel M	1999	Progress in Food and Nutrition Science1999，16，2：	1
9	Influence of trehalose and moisture content on survival of Lactobacillus salivarius subjected to freeze-drying and storage显示文摘	Zayed G Roos Y H	2004	Process Biochemistry2004，39，：	1
10	Nonenzymatic browning kinetics in low moisture food systems as affected by matrix composition and crystallization显示文摘	MIAO S ROOS Y H	2005	J Food Sci2005，70，2：	1
11	Applying state diagrams to food processing and development显示文摘	Roos Y H Korel M	1991	Food Technology1991，12，：	1
12	Isothermal study of nonenzymatic browning kinetics in spray-dried and freeze-dried systems at different relative vapor pressure environments显示文摘	MIAO S ROOS Y H	2005	Innovative Food Sci Emerging Teehnol2005，7，3：	1
13	Comparison of nonenzymatic browning kinetics in spray-dried and freeze-dried carbohydrate-based food model systems 显示文摘	MIAO S ROOS Y H	2003	J Food Sci2003，69，7：	1
14	Influence of trehalose and moisture content on survival of Lactobacillus Salivarius subjected to freeze-drying and storage显示文摘	Zeyed G Roos Y H		0，，39：	1
15	Gelatinization and freeze-concentration effects on recrystallization in corn and potato starch gel 显示文摘	Ronda F Roos Y H	2008	Carbohydrate Research2008，343，57：	1
16	State transitions and freeze concentration in trehalose-protein-cornstarch mixtures 显示文摘	Singh K J Roos Y H	2006	Food Science and Technology2006，39，8：	1
17	Effect of moisture on the thermal behavior of strawberries studied using differential scanning calorimetry显示文摘	Roos Y H	1987	Food Sci1987，52，：	1
18	Glass transition, water, and glycerol effects on sucrose inversion in pullulan-sucrose systems显示文摘	KOUASSI K ROOS Y H	2002	J Food Sci2002，67，9：	1
19	Thermal, dynamic-mechanical, and dielectric analysis of phase and state transitions of frozen wheat doughs 显示文摘	LAAKSONEN T J ROOS Y H	2000	Journal of Cereal Science2000，32，：	1
20	Influence of Trehalose and Moisture Content on Survival of Lactobacillus Salivatius Subjected to Freeze-drying and Storage显示文摘	ZAYED G ROOS Y H	2004	Process Biochemistry2004，39，9：	1

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