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| 1 | Polygalacturonase, pectinesterase, and lipoxygenase activities in high pressure processed diced tomatoes 显示文摘 | Shook G M Shellhammer T H Schwart S J | 2001 | J Agric Food Chem2001，49，： | 1 |
| 2 | Novel signal processing techniques in bar code scanning显示文摘 | Shellhammer S J Goren D P | 1999 | IEEE Robotics & Automation Magzine1999，6，1： | 1 |
| 3 | Optimal Spectral Feature Detection for Spectrum Sensing at Very Low SNR 显示文摘 | Quan Z Zhang W Y Shellhammer S J Sayed A H | 2011 | IEEE Transactions on Communi- cations2011，59，： | 1 |
| 4 | IEEE 802,22 : The first cognitive radio wireless region- al area network standard显示文摘 | STEVENSON C CHOUINARD G SHELLHAMMER S | 2009 | IEEE Communications Mag- azine2009，47，1： | 1 |
| 5 | Polygalacturonase, Pectinesterase, and Lipoxygenase Activities in High-Processed Diced Tomatoes显示文摘 | CM Shook TH Shellhammer SJ Schwartz | 2001 | J Agric Food Chem2001，49，： | 1 |
| 6 | Combined carbon dioxide and high pressure inactivation of pectin methyl-lesterase,polyphenol oxidase,Lactobacillus plantarum and Escherichia coli显示文摘 | CORWIN H SHELLHAMMER T H | 2002 | J of Food Sci2002，67，2： | 1 |
| 7 | Changes in the mechanical properties of corn tortillas due to the addition of glycerol and salt and selective high pressure treatments显示文摘 | Clubbs E A Vittadini E and Shellhammer T H | 2005 | Innovative Food Science and Emerging Technologies2005，6，： | 1 |
| 8 | Polygalacturonase, pectinesterase, and lipoxygenase activities in high pressure processed diced tomatoes显示文摘 | Shook C M Shellhammer T H Schwartz S J | 2001 | Journal of Agriculturai and Food Chemistry2001，49，2： | 1 |
| 9 | Use of phenolic compounds for sensitizing Listeria monocytogenes to high-pressure processing显示文摘 | Vurma M Chung Y K Shellhammer T H | 2006 | International journal of food microbiology2006，106，3： | 1 |
| 10 | Monitoring chemical and microbial changes of cottage cheese using a full history time-temperature indicator显示文摘 | Shellhammer T H Singh R P | 1991 | J Food Sci1991，56，： | 1 |
| 11 | Optimal spectral feature detection for spectrum sensing at very low SNR 显示文摘 | Quan Zhi Zhang Wenyi Shellhammer S J | 2011 | IEEE T Commun2011，59，1： | 1 |
| 12 | Whey protein emulsion film performances as affected by lipid type and amount显示文摘 | Shellhammer T H Krochta J M | 1997 | Journal of Food Science1997，62，2： | 1 |
| 13 | Combined carbon dioxide and high pressure inactivation of pectin methylesterase, polyphenol oxidase, Lactobacillus plantarum and Escherichia coil显示文摘 | CORWIN H SHELLHAMMER T H | 2002 | J of Food Sci2002，67，2： | 1 |
| 14 | Combined carbon dioxide and high pressure inactivation of pectin methylesterase,polyphenol oxidase, Lactobacillus plantarum and Escherichial coli显示文摘 | Corwin H Shellhammer T H | 2002 | Journal of Food Science2002，67，2： | 1 |
| 15 | High-pressure processing of orange juice: kinetics of pectinmethylesterase inactivation显示文摘 | NIENABER U SHELLHAMMER T H | 2001 | Journal of Food Science2001，66，2： | 1 |
| 16 | Novel signal-processing techniques in barcode scanning 显示文摘 | Shellhammer S J Goren D P Pavlidis T | 1999 | IEEE Robotics and Automation Magazine1999，6，1： | 1 |
| 17 | Optimal spectral feature detection for spectrum sensing at very low SNR 显示文摘 | Quan Z Zhang W Shellhammer S J | 2011 | IEEE Transactions on Communications2011，59，1： | 1 |
| 18 | Combined carbon dioxide and high pressure inactivation of pectin methylesterase, polyphend oxidase,Lactobacillus plantarum and Escherichiacoil显示文摘 | Corwin H Shellhammer TH | 2002 | J of Food Sci2002，67，2： | 1 |
| 19 | The Human Bitterness Detection Threshold of Iso-ct-acids and Tetra- hydro-iso-ct-acids in Lager Beer显示文摘 | Kathryn M Kolpin Thomas H Shellhammer | 2009 | Journal of the Ameri- can Society of Brewing Chemists2009，67，4： | 1 |
| 20 | Novel signalprocessing techniques in barcode seartning显示文摘 | Shellhammer S J Goren David P Pavlidis T | 1999 | IEEE Robotics and Automation Magazine1999，6，1： | 1 |
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