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49篇 您的检索式：作者名="TZIA C"

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	题名	作者	年代	出处	被引量
1	Quality and safety characteris- tics of bread made from frozen dough显示文摘	Giannou V Kessoglou Tzia C	2003	Trends in Food Sci- ence and Technology2003，，3：	1
2	Industrial Yoghurt Manufacture : Monotoring of Fermentation Process and Improvement of Final Product Quality显示文摘	Panagiotidis P Koureli R Tzia C	2007	Journal of Dairy Science2007，90，6：	1
3	Frozen dough bread: Quality and textural behavior during prolonged storage prediction of final product characteristics显示文摘	Giannou V Tzia C	2007	Journal of Food Engineering2007，，9：	1
4	The effect of process time and temperature on the accumulation of polar compounds in cottonseed oil during deep - fat frying 显示文摘	HOUHOULA D P OREOPOULOU V TZIA C	2003	J Sci Food Agric2003，83，4：	1
5	Stability of the dithiocarbamate pesticide maneb in tomato homogenates during cold storage and thermal processing显示文摘	Kontou S Tsipi D Tzia C	2004	Food Additives and Contaminants2004，21，：	1
6	Effect of rice, com and soy flour addition on characteristics of bread produced from different wheat cultivars 显示文摘	Sabanis D Tzia C	2009	Food and Bioprocess Technology2009，2，：	1
7	Effect of dietary fi bre enrichment on selected properties of gluten- free bread显示文摘	Sabanis D Lebesi D Tzia C	2009	LWT-Food Science and Technol ogy2009，42，：	1
8	Quality and safety characteristics of bread made from frozen dough显示文摘	V Giannou V Kessoglou C Tzia	2003	Trends in Food Science & Technologv2003，14，：	1
9	Effect of rice, corn and soy flour additionon characteristics of bread produced from different wheat cultivars显示文摘	Sabanis D Tzia C	2009	Food and Bioprocess Technology2009，2，1：	1
10	Industrial yoghurt manufacture: monitoring of fermentation process and improvement of final product quality显示文摘	PANAGIOTIDIS P KOURELI R TZIA C	2007	Journal of Dairy Science2007，90，6：	1
11	Textural properties of low- fat cookies containing carbohydrate- or protein-based fat re- placers显示文摘	Zoulias E I Oreopoulou V Tzia C	2002	Journal of Food Engineering2002，55，4：	1
12	Textural properties of low-fat cookies containing carbohydrate-or protein-based fat replaces显示文摘	Oreopoulou V Tzia C	2002	Journal of Food Engineering2002，55，：	1
13	Textural properties of low- fat cookies containing carbohydrate- or protein-based fat replacers显示文摘	Zoulsas E I Oreopoulou V Tzia C	2002	Journal of F~d Engineering2002，55，：	1
14	Effect of rice, corn and soy flour addition on characteristics of bread produced from different wheat cul- tivars 显示文摘	Sabanis D Tzia C	2009	Food and Bioprocess Technology2009，2，1：	1
15	Application of HACCP principles indrinking water treatment显示文摘	Damikouka I Kastiri A Tzia C	2007	Desalination2007，210，：	1
16	Quality and safety characteristics of bread made from frozen dough 显示文摘	Giannou V Kessoglou V Tzia C	2003	Food Science and Technology2003，14，：	1
17	Utilisationof Orange by-products-orange Peel Carotenoids显示文摘	Aravantinos-Zafiris G Oreopoulou V Tzia C	1992	Journal of the Science of Food and Agriculture1992，59，：	1
18	Textural prop- erties of low-fat cookies containing carbohydrate- or protein-based fat replacers显示文摘	Zoulsas E I Oreopoulou V Tzia C	2002	Journal of Food En- gineering2002，55，：	1
19	Fermentation of Orangeprocessing Wastes for Citric Acidproduction显示文摘	Aravantinos-Zafiris G Tzia C Oreopoulou V	1994	Journal of the Science of Food and Agricu-lture1994，65，：	1
20	Isolates with reduced gossypol content from screw-pressed cottonseed meal显示文摘	LIADAKIS C N FLORIDIS A TZIA C		0，，06：	1

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