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64篇 您的检索式：作者名="RUPASINGHE P"

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	题名	作者	年代	出处	被引量
1	An empirical correlation for sizing capillary tubes 显示文摘	Bansal P K Rupasinghe A S	1996	International Journal of Refrigeration1996，19，8：	1
2	Antimicrobial effect of cinnamon bark extract on Escherichia coli o157: h7, Listeria innocua and fresh-cut apple slices显示文摘	MUTHUSWAMY S RUPASINGHE H P V STRATTON G W	2008	Journal of Food Safety2008，28，3：	1
3	Sesquit-erpeneα-farnesene synthase:partial purification,characterization,and activity in relation to superficialscald development in apples显示文摘	Rupasinghe H P V Paliyath G Murr D P	2000	Journal of the Amer-ican Society for Horticultural Science2000，125，1：	1
4	Baking and sensory characteristics of muffins incorporated withapple skin powder显示文摘	Rupasinghe H P V Wang L X Pitts N L	2009	Journal of Food Quality2009，32，6：	1
5	Effect of baking on dietary fibre and phenolics of muffins in-corporated with apple skin powder显示文摘	Rupasinghe H P V Wang L X Huber G M	2008	Food Chemistry2008，107，3：	1
6	1-MCP mediated ripening changes in Mclntosh apples 显示文摘	RUPASINGHE H P V MURR D P PALIYATH G	1999	Holt Science1999，34，3：	1
7	Inhibitory effect of 1-MCP on ropening and superficial scald deceloment in 'McIntosh' and 'Delicious'apples显示文摘	RUPASINGHE H P V MURRDP QALIYATHG	2007	Journal of Horticultural Science & Biotechnology2007，5，3：	1
8	An homogeneous model for adiabatic capillary tubes显示文摘	RUPASINGHE A S	1998	Applied Thermal Engineering1998，18，34：	1
9	Cloning of hmg1 and hmg2 cDNAs encoding 3-hydroxy-3-methylglutaryl coenzyme A reductase and their expression and activity in relation to α-farnesene synthesis in apple显示文摘	Rupasinghe H P V Almquist K C Paliyath G Murr D P	2001	Plant Physiol Biochem2001，39，：	1
10	1-MCP-mediated ripening changes in Mclntosh apples显示文摘	Rupasinghe H P V	1999	Hort Science1999，34，3：	1
11	A new class of fluorescent pH indicators based on photo-induced electron transfer显示文摘	Rupasinghe R A D D	1985	J Chem Soc Chem Commun1985，108，：	1
12	Antimicrobial effect of cinnamon bark extract on Escherichia coli O157: H7, Listeria innocua and fresh-cut apple slices显示文摘	Muthuswamy S Rupasinghe H P V Stratton G W	2008	Journal of Food Safety2008，28，4：	1
13	Vanillin inhibits pathogenic and spoilage microorganisms in Vitro and aerobic microbial growth in fresh apples 显示文摘	Vasantha Rupasinghe H P Jeanine Boulter Taehyun Ahn	2006	Food Research Iternational2006，39，：	1
14	Antioxidant and cytopro- tective properties of partridgeberry pilyphenols 显示文摘	Bhullar K S Rupasinghe H P	2015	Food Chemistry2015，168，：	1
15	Vanillin inhibits pathogenic and spoilage microorganisms in vitro and aerobic microbial growth in fresh-cut apples显示文摘	Vasantha Rupasinghe H P Jeanine Boulter Bitzer Taehyun Ahn	2006	Food Research International2006，39，：	1
16	Characterization of changes in polyphenols, antioxidant capacity and physico-chemical parameters during lowbush blueberry fruit ripening显示文摘	GIBSON L RUPASINGHE H P FORNEY C F	2013	Antioxidants2013，2，4：	1
17	Inhibitory effect of1-MCP and superficial scald development in “McIntosh” and “De-licious” apple 显示文摘	Rupasinghe H P Y Murr D P Paliyath G	2000	Journal of Horticultural Science& Biotechnology2000，75，3：	1
18	Regulation of hypoxia-inducible factor-lct and vascular endothelial growth factor signaling by plant flavonoids 显示文摘	Femando W Rupasinghe H P Hoskin D W	2015	Mini Reviews in Medical Chemistry2015，15，6：	1
19	Inhibitory effect of 1-MCP on ripening and superficial scald development in 'Mcintosh' and 'Delicious' apples 显示文摘	RUPASINGHE H P MURR D P PALIYATH G	2000	Joumal of Horticultural Science and Biotechnology2000，75，3：	1
20	Antioxidant ability of fractionated apple peel phenolics to inhibit fish oil oxidation显示文摘	SEKHON-LOODU S WARNAKULASURIYA S N RUPASINGHE H P V	2013	Food Chemistry2013，140，：	1

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