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94篇 您的检索式：期刊名="Food Science andTechnology"

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	题名	作者	年代	出处	被引量
1	Lactic acid bacteria as functional starter cultures for the food fermentation industry显示文摘	Leroy F De Vuyst L	2004	Food Science andTechnology2004，15，2：	1
2	Effect of IonizingRadiation on Structural and Functional Attributes of Red KidneyBean (Phaseolus vulgaris L) Lectin 显示文摘	MallikarjunanN Marathe S Rajalakshmi D	2014	LWT - Food Science andTechnology2014，59，：	1
3	Use of a freeradical method to evaluate antioxidant activity显示文摘	BRAND-WILLIAMS W CUVELIER M E BERSET C	1995	Food Science andTechnology1995，28，：	1
4	Development of a healthylow-fat fishsausage containing dietary fibre 显示文摘	Cardoso C Mendes R Nunes M L	2008	InternationalJournal of Food Science andTechnology2008，43，：	1
5	Characteristics and functionalproperties of wheat germ protein glycated with saccharides throughMaillard reaction显示文摘	NIU L Y JIANG S T PAN L J	2011	International Journal of Food Science andTechnology2011，46，10：	1
6	Microorganismsscreening for limonene oxidation显示文摘	Lindomar LERIN’Geciane TONIAZZO	2010	Food Science andTechnology2010，30，2：	1
7	Freezing of tilapia fillets inan air blast freezer 显示文摘	Tan Fock-Lai Fock Sai-Cheong	2009	International Journal of Food Science andTechnology2009，44，8：	1
8	Compression characteristicsfirmness and texture perception of heat treated and unheatedapples显示文摘	Lurie S Nussionovitch A	1996	International Journal of Food Science andTechnology1996，31，：	1
9	Effect of substitution ofwaxy wheat flour on dough and baking properties显示文摘	MORITA N MAEDA T MIYAZAKI M et a1	2002	Food Science andTechnology Research2002，8，2：	1
10	Antioxidantproperties of Tartary buckwheat wheat extracts as affected bydifferent thermal processing methods 显示文摘	ZHANG Min CHEN Hai-xia LI Jin-lei	2010	Food Science andTechnology2010，43，1：	1
11	Antioxidants in fruits and vegetables-the millennium's health 显示文摘	Kaur C Kapoor H C	2001	International journal of food science andTechnology2001，36，7：	1
12	Performance of virginolive oil and vegetables shortening during domestic deep-frying and pan-frying of potatoes显示文摘	NIKOLAOS K A NICK K ANGELIKI F	2002	International Journal of Food Science andTechnology2002，37，2：	1
13	Optimization of antioxidant peptide production from grass carp sarcoplasmic protein using response surface methodology显示文摘	Ren J Y Zhao M M Shi J	2008	LWT - Food Science andTechnology2008，41，：	1
14	Experimental Study on the Freezing Characteristics of fourKinds of Vegetables显示文摘	WANG Hai-ying ZHANG Shao-zhi CHEN Guang-ming	2007	Swiss Society of Food Science andTechnology2007，，40：	1
15	Dietary effects ofPorphyran from Porphyra yezoensis on growth and lipidmetabolism of Sprague-Dawley rats 显示文摘	Tsuge K Okabe M Yoshimura T	2004	Food Science andTechnology Research2004，10，2：	1
16	Development of human colonic microbiota in the computer-controlled dynamic simulator of the gastrointestinal tract SIMGI 显示文摘	Barroso E Cueva C Pel6ez C	2015	LWT- Food Science andTechnology2015，61，2：	1
17	Changes inthe ultrastructure and texture of prawn muscle (Macrobrachuimrosenbergii) during cold storage显示文摘	PORNRAT S SUMATE T ROMMANEE S	2007	Journal of Food Science andTechnology2007，40，10：	1
18	Microbiological andchemical changes during the industrial soft-drying process of migaki-nishin,,herring显示文摘	NAKAGAWA R NOTO H YASOKAWA D	2007	Journal of Japanese Society for Food Science andTechnology2007，54，1：	1
19	Effects of chitosan coating on shelf life andquality of fresh-cut Chinese water chestnut显示文摘	PEN Litao JIANG Yuming	2003	LWT- Food Science andTechnology2003，36，3：	1
20	Optimising enzymaticmacerationin pre treatment ofcarrot juice concentrate by responsesurfacemethodology显示文摘	Sun Y Wang Z F Wu J H	2006	International Journal of Food Science andTechnology2006，41，9：	1

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