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59篇 您的检索式：作者名="Toepfl"

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	题名	作者	年代	出处	被引量
1	Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: a comparison显示文摘	Corrales M Toepfl S Butz P	2008	Innovative Food Science and Emerging Technologies2008，9，1：	1
2	Extraction of anthocyanins from grape by-products assisted by ultrasonics,high hydrostatic pressure or pulsed electric fields:A comparison显示文摘	Corrales M Toepfl S Rutz P		0，，09：	1
3	Impact of temperature on lethali ty and energy efficiency of apple juice pasteurization by pulsed electric fields treatment 显示文摘	Heinz V Toepfl S Knorr D	2013	Innovative Food Science and E merging Technologies2013，15，4：	1
4	Extraction of anthocyanins from grape by-products assisted by ultrasonics high hydrostatic pressure or pulsed electric fields: A Comparison显示文摘	Corrales M Toepfl S Butz P	2008	Innov Food Sci Emerg Technol2008，9，：	1
5	Comparative study of juice production by pulsed electric field treatment and enzymatic maceration of apple mash 显示文摘	Schilling Susanne Toepfl Stefan Ludwig Michael	2007	European Food Research and Technology2007，10，：	1
6	Extraction of anthocyanins from grape by -products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: a comparison显示文摘	Con-ales M Toepfl S Butz P	2008	Innovative Food Science and Emerging Technologies2008，9，1：	1
7	Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment显示文摘	HEINZ V TOEPFL S KNORR D	2003	Innovative Food Science and Emerging Technologies2003，4，2：	1
8	High hydrostatic pressure/temperature modeling of frankfurter batters显示文摘	Filip Tintchev Ute Bindrich Stefan Toepfl Ulf Strijowski Volker Heinz Dietrich Knorr	2013	Meat Science2013，，3：	1
9	Extraction of anthocyanins from grape by-products assisted by ultrasonics high hydrostatic pressure or pulsed electric fields: A comparison 显示文摘	Corrales M Toepfl S Butz P Knorr D Tauscher B	2008	Innovative Food Science and Emerging Technologies2008，9，：	1
10	Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment显示文摘	TOEPFL V H S KNORR D	2003	Food Science and Emerging Technologies2003，4，：	1
11	Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: a comparison显示文摘	Corrales M Toepfl S Butz P	2008	Innovative Food Science and Emerging Technologies2008，9，1：	1
12	High hydrostatic pressure/temperature modeling of frankfurter batters显示文摘	Tintchev F Bindrich U Toepfl S		0，，03：	1
13	Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison显示文摘	M. Corrales S. Toepfl P. Butz D. Knorr B. Tauscher	2007	Innovative Food Science and Emerging Technologies2007，，1：	1
14	Review: Potential of High Hydrostatic Pressure and Pulsed Electric Fields for Energy Efficient and Environmentally Friendly Food Processing显示文摘	S TOEPFL A MATHYS D KNORR	2010	Food Reviews International2010，22，4：	1
15	Comparative study of electric field treatment and enzymatic maceration of apple mash显示文摘	Schilling S Toepfl S Ludwig juice production by pulsed M	2008	European Food Research and Technology2008，226，：	1
16	Extraction of anthocyanins from grape by-products assisted by ultrasonics high hydrostatic pressure or pulsed electric fields: A Comparison 显示文摘	Corrales M Toepfl S Butz P	2008	Innov Food Sci Emerg Technol2008，9，1：	1
17	Extraction of anthocyanins from grape by-products assisted by ultrasonics high hydrostatic pressure or pulsed electric fields:A Comparison显示文摘	Corrales M Toepfl S Butz P	2008	Innovative Food Science and Emerging Technologies2008，9，1：	1
18	Extraction of anthocyanins from grape by-products assisted by ultrasonics,high hydrostatic pressure or pulsed electric fields:A comparison显示文摘	Corrales M Toepfl S Butz P	2008	Innovative Food Science&Emerging Technologies2008，9，1：	1
19	Compara- tive study of juice production by pulsed electric field treat- ment and enzymatic maceration of apple mash 显示文摘	SCHILLING S TOEPFL S LUDWIG M	2008	EurFood Res Technol2008，226，6：	1
20	Extraction of antbocyanins from grape by-products assisted by ultrasonics,high hydrostatic pressure or pulsed electric fields:A comparison显示文摘	Corrales M Toepfl S Butz P	2008	Innovative Food Science & Emerging Technologies2008，9，1：	1

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