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174篇 您的检索式：作者名="Taoukis P"

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	题名	作者	年代	出处	被引量
1	Applicability of time temperature indicators as shelf-life monitors of food products 显示文摘	TAOUKIS P S LABUZA T P	1989	Journal of Food Science1989，54，：	1
2	Production of noveldairy products using actinidin and high pressure as enzyme activity regulator显示文摘	G I Katsaros G Tavantzis P S Taoukis	2010	Innov Food Sci Emerg2010，11，1：	1
3	Mathematical modeling of microwave thawing by the modified isotherm migration method显示文摘	Taoukis P Davis EA Davis HT	1987	Journal of Food Science1987，52，2：	1
4	Evaluation and modeling of rheological properties of high pressure treated waxy maize starch dispersion显示文摘	M Stolt N G Stoforos P S Taoukis	1999	Journal of Food Engineering1999，，40：	1
5	Application of shelf life modelling of chilled salad products to a TTI based distribution and stock rotation system显示文摘	TAOUKIS P S BILI M GIANNAKOUROU M	1998	Acta Horticulturae1998，476，：	1
6	Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents显示文摘	Tsironi T N Taoukis P S	2011	Journal of Applied Microbiology2011，112，：	1
7	Effect of high hydrostatic pressure treatment on post processing antioxidant activity of fresh Navel orange juice显示文摘	Polydera A C Stofnros N G Taoukis P S	2005	Food chemistry2005，，91：	1
8	Applicability of Time-temperature indicators as shelf life monitors of food products显示文摘	Taoukis P S Labuza T P	1989	Journal of Food Science1989，54，4：	1
9	Application of shelf life modeling of chilled salad products to a TTI based distribution and stock rotation system显示文摘	TAOUKIS P S BILI M GIANNAKOUROU M	1998	Acta Horticulturae1998，476，：	1
10	Antimicro- bial and Antioxidant Activity of Majoranasyriaca in Yellowfin Tuna显示文摘	AL-BANDAK G TSIRONI T TAOUKIS P	2009	International Journal of Food Science & Technology2009，44，2：	1
11	Comparativeshelf life study and vitamin Closs kinetics in pasteurisedand high pressure processed reconstituted orange juice显示文摘	Polydera A C Stoforos N G Taoukis P S	2003	Journal o f Food Engineering2003，60，1：	1
12	Evaluation and modeling of rheological properties of high pressure treated waxy maize starch dispersion显示文摘	M Stolt N G Stoforos P S Taoukis	1999	Journal of Food Engineering1999，，40：	1
13	Kinetic Modeling of Vi- tamin C Loss in Frozen Green Vegetables under Variable Storage Conditions 显示文摘	GIANNAKOUROU M TAOUKIS P	2003	Food Chemistry2003，，83：	1
14	A systematic evaluation of time-temperature indicators f or use as consumer labels显示文摘	SHERLOCK M FU B TAOUKIS P S	1991	J Food Protect1991，54，11：	1
15	Quality degradation kinetics of pasteurised and high pressure processed fresh Navel orange juice: Nutritional parameters and shelf life显示文摘	Polydera A C Stoforos N G Taoukis P S	2005	Innovative Food Science and Emerging Technologies2005，6，1：	1
16	Quality degradationkinetics of pasteurized and high pressure processed fresh Navel orange juice:nutritional parameters and shelf life显示文摘	Polydera A C Stoforos N G Taoukis P S		0，，：	1
17	Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice显示文摘	Polydera A C Stoforos N G Taoukis P S	2003	Journal of Food Engineering2003，60，1：	1
18	Applicability of time-temperature indicators as shelf life monitors of food products显示文摘	Taoukis P S Labuza T P	1989	Journal of Food Science1989，54，4：	1
19	Quality degradation kinetics of pasteurized and high pressure processed fresh Navel orange juice: Nutritional parameters and shelf life显示文摘	Polydera A C Stofors N G Taoukis P S	2005	Innovative Food Science and Emerging Technologies2005，6，1：	1
20	Comparative shelflife study and vitamin C loss kinetics in pasteurized and high pressureprocessed reconstituted orange juice显示文摘	POLYDERA A C STOFOROS N G TAOUKIS P S	2003	Journal of Food Engineering2003，60，1：	1

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