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38篇 您的检索式：作者名="ROUDAUT G"

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	题名	作者	年代	出处	被引量
1	Properties of spray-dried food flavours microencapsulated with two- layered membranes: roles of interracial interactions and water 显示文摘	Gharsallaoui A Roudaut G Beney L	2012	Food Chemistry2012，132，4：	1
2	Influence of water on the crispness of cereal based foods-acoustic, mechanical, and sensory studies 显示文摘	ROUDAUT G DACREMONT C LE M M	1998	J Texture Stud1998，29，：	1
3	Influence of heating and cooling rates on the glass transition temperature and the fragility parameter of sorbitol and fructose as measured by DSC 显示文摘	Simatos D Blond G Roudaut G	1996	Journal of Thermal Analysis and Calorimetry1996，47，5：	1
4	Echocardiography in anorexia nervosa显示文摘	Roudaut R Ducloux G	1989	Presse Med1989，18，16：	1
5	Applications of spray-drying in microencapsulation of food ingre- dients : an overview显示文摘	GHARSALLAOUI A ROUDAUT G CHAMBIN O	2007	Food Res Intl2007，40，：	1
6	Applications of spray -drying in microencapsulation of food ingredients:An o- verview 显示文摘	Gharsallaoui A Roudaut G Chambin O	2007	Food Research International2007，40，：	1
7	Applica- tions of spray- drying in microencapsulation of food ingre- dients: An overview 显示文摘	Gharsallaoui A Roudaut G Chambin O	2007	Food Research International2007，40，9：	1
8	Applications of spray-drying in microencapsulation of food ingredients: An overview显示文摘	Gharsallaoui A Roudaut G Chambin O	2007	Food Research International2007，40，9：	1
9	Applications of spray-drying in microencapsulation of food ingredients:An overview显示文摘	Gharsallaoui A Roudaut G Chambin O Voilley A Saurel R	2007	Food Research International2007，40，9：	1
10	Applications of spray - drying in microencapsulation of food ingredients: an overview 显示文摘	GHARSALLAOUI A ROUDAUT G CHAMBIN O	2007	Food Res Int2007，40，：	1
11	Crispness: a critical review on sensory and material science approaches显示文摘	ROUDAUT G DACREMONT C PAMIES B V	2002	Trends in Food Science & Technology2002，13，67：	1
12	Molecular mobility around the glass transition temperature : a mini review 显示文摘	Roudaut G Simatos D Champion D	2004	Innovative Food Science & Emerging Technologies2004，5，2：	1
13	Crispness:a critical review on sensory and material science approaches显示文摘	Roudaut G Dacremont C.Vallès Pàmies		0，，13：	1
14	Molecular mobility around the glass transition temperature: a mini review显示文摘	ROUDAUT G SIMATOS D CHAMPION D	2004	Innovative Food Sci Emerging Technol2004，，5：	1
15	Mobility of lipids in low moisture bread as studied by NMR显示文摘	Roudaut G Dusschoten D Hemminga M A	1998	Journal of Cereal Science1998，28，2：	1
16	Applications of spray - drying in microencapsulation offood ingredients:an overview 显示文摘	GHARSALLAOUI A ROUDAUT G CHAMBIN 0	2007	Food Res Int2007，40，9：	1
17	Mobility of lipids in low moisture bread as studied by NMR显示文摘	Roudaut G Duscshoten D Hemminga M A	1998	Journal of cereal science1998，28，2：	1
18	Molecular mobility around the glass transition temperature: a mini review显示文摘	Roudaut G Simatos D Champion D	2004	Innovative Food Science and Emerging Technologies2004，5，2：	1
19	Applications of spray-drying in microencapsulation of food ingredients:An overview显示文摘	Adem Gharsallaoui A Gaelle Roudaut G Odile Chambin O		0，，09：	1
20	Mobility of lipids in low moisture bread as studied by NMR 显示文摘	Roudaut G van Dusschoten D Van As	1998	Journal of Cereal Science1998，28，：	1

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