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136篇 您的检索式：作者名="Schieber A"

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	题名	作者	年代	出处	被引量
1	By-products of plant food processing as a source of functional compounds — recent developments显示文摘	A Schieber F.C Stintzing R Carle	2002	Trends in Food Science & Technology2002，，11：	2
2	Deformation-Dominated Texturing of Superconducting Filament in OPIT-Fabricated Bi (Pb)SCCO-2223/Ag Composite Tapes显示文摘	Beilin V Goldgirsh A Schieber M	1997	Appl Supercond1997，7，2：	1
3	Utilization of mango peels as a source of pectin and polyphenolics 显示文摘	Berardini N Kndler M Schieber A	2005	Innovative Food Sci & Emerging Tech2005，6，4：	1
4	Quantitative determination of carotene stereoisomers in carrot juices and vitamin supplemented (ATBC) drinks显示文摘	Marx M Schieber A Carle R	2000	Food Chemistry2000，70，：	1
5	Oxidation state of bimetallic Pd-Cu catalysts during liquid phase nitrate reduction 显示文摘	EDELMANN A SCHIEBER W VINEK H	2000	Catalysis Letters2000，69，12：	1
6	Quality and authenticity control of fruit purées,fruit preparations and jams:a review显示文摘	F(U)GEL R CARLE R SCHIEBER A	2005	Trends in Food Science & Technology2005，16，：	1
7	Purification,Growth and Characterization for alpha Mercuric-Iodide Crystals for Gamma-ray Detection显示文摘	Schieber M Carlston R C lamonds H A	1974	Journal of Crystal Growth1974，2425，：	1
8	Utilization of mango peels as a source of pectin and poly phenolics显示文摘	Berardini N Knodler M Schieber A	2005	Innovative Food Science and Emerging Technologies2005，6，4：	1
9	By -products of plant food processing as a source of functional compounds - recent developments显示文摘	Schieber A Stintzing FC Carle R	2001	Trends Food Sci Technol2001，，12：	1
10	Tarax acum-A review on its phytochemical and pharmacological profile显示文摘	Schutz K Carle K Schieber A	2006	J Eth nopharmacol2006，107，3：	1
11	A new process for the combined recovery of pectin and phenolic compounds from apple pomace显示文摘	Schieber A Hilt P Streker P	2003	Innovative Food Science & Emerging Technologies2003，4，1：	1
12	Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography显示文摘	SCHIEBER A KELLER P CARLE R	2001	Journal of Chromatography A2001，910，2：	1
13	Structure-function relationships of the antibacterial activity of phenolic acids and their metabolism by lactic acid bacteria显示文摘	SANCHEZ-MALDONADO A F SCHIEBER A GAENZLE M G	2011	Journal of Applied Microbiology2011，111，5：	1
14	Determination of phenolic acids and flavonoids of apple and pear by high - performance liquid chromatography显示文摘	Schieber A Keller P Carle R	2001	J Chromatography2001，910，：	1
15	Determination of phenolic acids and flavonoids of apple and pear by high-perform- ance liquid chromatography 显示文摘	Schieber A Keller P Carle R	2001	Journal of Chromatogra- phy A2001，910，2：	1
16	By-products of plant food processing as a source of functional compounds-recent developments显示文摘	SCHIEBER A STINTZING FC CARLE R	2001	Trends in Food & Technology2001，，12：	1
17	By- products of plant food processing as a source of functional compounds recent developments显示文摘	SCHIEBER A STINTZING F C CARLE R	2001	Trends Food Sci Tech2001，12，11：	1
18	Evaluation of colour properties and chemical quality parameters of cactus juices 显示文摘	Stintzing F C Schieber A Cade R	2003	Eur Food Res Technol2003，216，：	1
19	Occurrence of carotenoid cisisomers in food: Technological analytical and nutritionalimplications显示文摘	SCHIEBER A CARLE R	2005	Trends Food SciTech2005，16，9：	1
20	Determination of phenolic acids and flavonoids of apple and pear by high- performance liquid chromatography 显示文摘	Schieber A Keller P Carle R	2001	J Chromatogr A2001，910，：	1

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