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21篇 您的检索式：作者名="TOELSTEDE S"

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	题名	作者	年代	出处	被引量
1	A Series of KokumiPeptides Impart the Long - Lasting Mouthfulness of Matured GoudaCheese 显示文摘	TOELSTEDE S DUNKEL A HOFMANN T	2009	Agriculture and Food Chemistry2009，57，：	1
2	Kokumi-Active Glutamyl Peptides in Cheeses and Their Biogeneration by Penicillium roquefortii显示文摘	Toelstede S Hofmann T		0，，09：	1
3	A series of kokumi peptides impart the long-lasting mouthfulness of matured gouda cheese显示文摘	Toelstede S Dunkel A Hofmann T	2009	Journal of Agrieuhural and Food Chemistry2009，，4：	1
4	A series of kokumi peptides impart the long-lasting mouthfulness of matured gouda cheese 显示文摘	Toelstede S Dunkel A Hofmann T	2009	Journal of Agricultural and Food Chemistry2009，57，4：	1
5	High moisture extrusion cooking of pea protein isolates:Raw material characteristics,extruder responses,and texture properties显示文摘	Osen R Toelstede S Wild F	2014	Journal of Food Engineering2014，127，：	1
6	A series of kokumi peptides impart the long-lasting mouthfulness of matured gouda cheese显示文摘	TOELSTEDE S DUNKEL A HOFMANN T	2009	Journal of Agricultural and Food Chemistry2009，57，4：	1
7	A series of kokumi peptides impart the long-lasting mouthfulness of matured Gouda cheese 显示文摘	Toelstede S Dunkel A Hofmann T	2009	Journal of Agricultural and Food Chemistry2009，57，4：	1
8	A series of kokumi peptides impart the long-lasting mouthfulness of matured Gouda cheese 显示文摘	Toelstede S Dunkel A Hofmann T	2009	J Agric Food Chem2009，57，4：	1
9	Kokumi-active glutamyl peptides in cheeses and their biogeneration by Penicillium roquefortii 显示文摘	Toelstede S Hofmann T	2009	Journal of Agricultural and Food Chemistry2009，57，9：	1
10	Kokumi-active glutamyl peptides in cheeses and their biogeneration by Penicillium roquefortii显示文摘	TOELSTEDE S HOFMANN T	2009	Journal of Agricultural and Food Chemistry2009，57，9：	1
11	Sensomics mapping and identification of the key bitter metabolites in Gouda cheese显示文摘	S Toelstede T Hofmann	2008	Journal of Agricultural & Food Chemistry2008，56，8：	1
12	A series of kokumi peptides impart the long-lasting mouthfulness of matured Gouda cheese显示文摘	TOELSTEDE S DUNKEL A HOFMANN T	2009	Journal of Agricultural and Food Chemistry2009，57，4：	1
13	A series of kokumi peptides impart the long-lasting mouthfulness of matured Gouda cheese显示文摘	Toelstede S Dunkel A Hofmann T		0，，04：	1
14	Sensomics mapping and identification of the key bitter metabolites in Gouda cheese显示文摘	TOELSTEDE S HOFMANN T	2008	Journal of Agricultural and Food Chemistry2008，56，：	1
15	A series of kokumi peptides impart the long-lasting mouthfulness of matured Gouda cheese显示文摘	Toelstede S Dunkel A Hofmann T		0，，04：	1
16	Sensomics mapping and identifica- tion of the key bitter metabolites in Gouda cheese显示文摘	TOELSTEDE S HOFMANN T	2008	Agriculture and Food Chemistry2008，56，8：	1
17	Quantitative studies and taste re-engineering experiments toward the decoding of the nonvolatilesensometabolome of Gouda cheese显示文摘	TOELSTEDE S HOFMANN T	2008	Journal of Agricultural andFood Chemistry2008，56，13：	1
18	A series of kokumi peptides impart the long-lasting mouthfulness of matured Gouda cheese显示文摘	TOELSTEDE S DUNKEL A HOFMANN T		0，，4：	1
19	Kokumi-active glutamyl peptides in cheeses and their biogeneration by Penicillium roquefortii显示文摘	TOELSTEDE S HOFMANN T		0，，9：	1
20	Sensomics mapping and identification of the key bitter metabolites in Gouda cheese 显示文摘	TOELSTEDE S HOFMANN T	2008	J Agr Food Chem2008，56，8：	1

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