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39篇 您的检索式：作者名="WETTASINGHE M"

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	题名	作者	年代	出处	被引量
1	Scavenging of reactive-oxygen species and DPPH free radicals by extracts of borage and evening primrose meals 显示文摘	Wettasinghe M Shahidi F	2000	Food Chem2000，70，1：	1
2	Volatiles from roasted byproducts of the poultry processing industry显示文摘	Wettasinghe M Vasanthan T Temelli F	2000	Joumal of Agriculture and Food Chemistry2000，48，8：	1
3	Volatilesfrom roasted byproducts of the poultry processing industry 显示文摘	WETTASINGHE M VASANTHAN T TEMELLI F	2000	Journalof Agricultural and Food Chemistry2000，48，8：	1
4	Scavenging of reactive - oxygen species and DPPH free radicals by extracts of borage and evening primrose meals显示文摘	Wettasinghe M Shahidi F		0，，01：	1
5	Volatiles from roasted byproducts of the poultry processing industry 显示文摘	WETTASINGHE M VASANTHAN T TEMELLI F	2000	Journal of Agriculture and Food Chemistry2000，48，8：	1
6	Volatile flavour composition of cooked by-product blends of chicken,beef and pork:a quantitative GC-MS investigation显示文摘	WETTASINGHE M VASANTHAN T TEMELLI F		0，，02：	1
7	Scavenging of reactive-oxygen species and DPPH free radicals by extracts of borage and evening primrose meals显示文摘	Wettasinghe M Shahidi F		0，，01：	1
8	Volatiles from roasted byproducts of the poultry-processing industry 显示文摘	Wettasinghe M Vasanthan T Temelli F	2000	Journal of Agricultural and Food Chemistry2000，48，8：	1
9	Volatiles from roasted by products of the poultry processing industry显示文摘	WETTASINGHE M VASANTHAN T TEMELLI F	2000	Journal of Agriculture and Food Chemistry2000，48，8：	1
10	Antioxidant activity of preformed cooked cured-meat pigment in a β-carotene/ linoleate model system显示文摘	Wettasinghe M Shahidi F		0，，03：	1
11	Scavenging of reac-tive2oxygen species and DPPH free radicals by ex- tracts of borage and evening primrose meals 显示文摘	Wettasinghe M Shahidi F	2000	Food Chem2000，70，1：	1
12	Scavenging of reactive-oxygen species and DPPH free radicals by extracts of borage and evening primrose meals 显示文摘	Wettasinghe M Shahidi F	2000	Food Chem2000，70，：	1
13	Volatilesfrom roasted by products of the poultry processing industiy显示文摘	WETTASINGHE M VASANTHAN T TEMELLI F	2000	Journalof Agricultural and Food Chemistry2000，48，8：	1
14	Antioxidant and free radical- scavenging properties of ethanolic extracts of defatted borage seeds 显示文摘	Wettasinghe M Shahidi F	1999	Food Chem1999，67，：	1
15	Scavenging of reactive oxygen species and DPPH free radicals by extracts of borage and evening primrose meals显示文摘	Wettasinghe M Shahidi F	2000	Food Chemistry2000，70，：	1
16	Volatilesfrom roasted by products of the poultry processing industry 显示文摘	Wettasinghe M Vasanthan T Temelli F	2000	Agric Food Chem2000，48，8：	1
17	Evening primrose meal:a source of natural antioxidants and scavenger of hydrogen peroxide and oxygen-derived free radicals显示文摘	Wettasinghe M Shahidi F		0，，05：	1
18	Antioxidant and free radicalscavenging properties of ethanolic extracts of defatted borage seeds 显示文摘	Wettasinghe M Shahidi F	1999	Food Chemistry1999，67，：	1
19	Volatiles from roasted byroduets of the poultry-proeessing industry显示文摘	WETTASINGHE M VASANTHAN T TEMELLI F		0，，：	1
20	Volatile flavour composition of cooked by-product blends of chicken,beef and pork: a quantitative GC-MS investigation显示文摘	Wettasinghe M Vasanthan T Temelli F	2001	Food Research International2001，34，：	1

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