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91篇 您的检索式：作者名="Sablani"

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	题名	作者	年代	出处	被引量
1	Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var.) powder显示文摘	O.A. Caparino J. Tang C.I. Nindo S.S. Sablani J.R. Powers J.K. Fellman	2012	Journal of Food Engineering2012，，1：	2
2	Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage: In relation to glass transition 显示文摘	Syamaladevi RM Sablani SS Tang JM	2011	Journal of Food Science2011，76，6：	1
3	Using neural networks to predict thermal conductivity of food as a function of moisture content,temperature and apparent porosity显示文摘	Sablani S S Rahman M S	2003	Food Research International2003，36，6：	1
4	A review of methods, data and applications of state diagrams of food systems 显示文摘	Sablani SS Syamaladevi RM Swanson BG	2010	Food Engineering Reviews2010，2，3：	1
5	A neural network approach for thermal processing application显示文摘	Sablani S S Ramaswamy H S Prasher S O	1995	Journal of Food Processing and Preservation1995，，19：	1
6	Non-iterative estimation of heat transfer coefficients using artificial neural network models显示文摘	Sablani S S Kacimov A Pret J	2005	International Journal of Heat and Mass Transfer2005，48，34：	1
7	Concentration polarization in ultrafiltration and reverse osmosis: a critical review显示文摘	Sablani S S Goosen M F A R AI- Belushi	2001	Desalination2001，141，3：	1
8	Concentration polarization in ultrafiltration and reverse osmosis显示文摘	SABLANI S S A GOOSENA M F A1-BELUSHI R	2001	Desalination2001，141，3：	1
9	Water sorption and glass transition temperatures in red raspberry(Rubusidaeus)显示文摘	SYAMALADEVI R M SABLANI S S TANG J	2010	Thermochimica Acta2010，9096，：	1
10	Concentration polarization in ultrafiltration and reverse osmosis: a critical review显示文摘	Sablani S S Goosena M F A A1 Belushi R	2001	Desalination2001，141，：	1
11	State diagram and water sorption isotherm of raspberry (Rubus idaeus) 显示文摘	Syamaladevi R M Sablani S S Tang J M	2009	Journal of Food Engineering2009，91，3：	1
12	A neural network approach for thermal processing applications显示文摘	Sablani S S Ramaswamy H S Prasher S O	1995	Journal of Food Processing and Preservation1995，19，4：	1
13	Non-iterative estimation of heat transfer coefficients using artificial neural network models显示文摘	Sablani S S Kacimov A Perret J	2005	International Journal of Heat and Mass Transfer2005，，48：	1
14	Kinetics of quality changes in whole blue mussel ( Mytilus edulis ) during pasteurization显示文摘	Mahmoudreza Ovissipour Barbara Rasco Juming Tang Shyam S. Sablani	2013	Food Research International2013，，1：	1
15	Influence of bruising and storage temperature on vitamin C content of tomato fruit 显示文摘	Sablani S S Opara L U A1-Balushi K	2006	Journal of Food Agriculture & Environment2006，4，1：	1
16	Concentration polarization in ultrafiltration and reverse osmosis: a critical review 显示文摘	Sablani S S Goosen M F A AI - Belushi R	2001	Desalination2001，141，：	1
17	Water sorption isotherm of freeze fish sardines显示文摘	Sablani S S Myhara R M M	2001	Drying Technology2001，19，4：	1
18	Fouling of reverse os- mosis and ultrafiltration membranes : A critical review 显示文摘	Goosen M F A Sablani S S Al-Hinai H		Sep Sci Technol0，，：	1
19	Influence of spacer thickness on permeate flux in spiral-wound seawater reverse osmo- sis systems显示文摘	Sablani S S Goosen M F A Al-Belushi R	2002	Desalination2002，146，13：	1
20	Osmotic dehydration of potato: equilibrium kinetics显示文摘	Rahman M S Sablani S S Al-Ibrahim M A	2001	Drying Technology2001，19，：	1

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