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873篇 您的检索式：期刊名="J Food Eng"

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	题名	作者	年代	出处	被引量
1	Measurement of tea leaves ingredients with visible and near infrared reflection spectra显示文摘	Yuki Fukumoto Sadaaki Iibuchi Mayumi Saito	2006	Jpn J Food Eng2006，1，7：	1
2	Studies on inactivation of Bacillus subtitis spores by high hydrostatic pressure and heat using design of experiments 显示文摘	Gao Y L Ju X R Jiang H H	2006	J Food Eng2006，77，3：	1
3	Application of supereritical CO2 in lipid extraction-A review显示文摘	Sahena F Zaidul I S M Jinap S	2009	J Food Eng2009，95，2：	1
4	Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure 显示文摘	Corrales M Avelina Ferndndez Garci Peter Butz a	2009	J Food Eng2009，90，4：	1
5	Rheological behavior of apple juice and pear juice and their concentrates显示文摘	Ibarz A Vicente M Graell J	1987	J Food Eng1987，6，4：	1
6	Chia seeds: microstructure, mucilage extraction and hydration显示文摘	Munoz LA Cobos A Diaz O Aguilera JM	2012	J Food Eng2012，108，1：	1
7	Recent advances on mem- brane processes for the concentration of fruit juices: a review显示文摘	Jiao B Cassano A Drioli E	2004	J Food Eng2004，63，3：	1
8	Instrumental testing of tea by combining the responses of electronic nose and tongue显示文摘	BANERJEE R TUDU B SHAW L	2012	J Food Eng2012，110，3：	1
9	LED-induced fluor escence system for tea classification and quality assessment 显示文摘	DONG YJ LIU X MEI L	2014	J Food Eng2014，137，：	1
10	A novel hybrid process,enhanced by uhrasonication,for xylan extraction from corncobs and hydrolysis of xylan to xylose by xylanase显示文摘	Wang Y H Zhang J CH	2006	J Food Eng2006，77，：	1
11	Vacuum cooling technology for the food processing industry:a review显示文摘	MCDONALD K SUN Dawen	2000	J Food Eng2000，45，2：	1
12	Microwave/vac- uum drying of model fruit gels 显示文摘	Drouzas A E Tsami E Saravacos G D	1999	J Food Eng1999，39，2：	1
13	Effect of fluid Viscosity on the ohmic heating rates of liquid-particle mixtures显示文摘	Khalaf W G Sastry S K	1996	J Food Eng1996，27，2：	1
14	Lipase-catalyzed synthsis of fatty acid fructose esters显示文摘	Sara Sabeder Maja Habulin Zeljko Knez	2006	J Food Eng2006，77，4：	1
15	Prediction of pores formation (porosity) in foods during drying: generic models by the use of hybrid neural network显示文摘	Hussain M A Rahman M S Ng C W	2002	J Food Eng2002，51，：	1
16	Effect of some emusifiers on the structure of extrudates with high content of fat显示文摘	PILLIT D E CARBONE B F FIORE A G	2007	J Food Eng2007，79，4：	1
17	Discrimination of varieties of tea using near infrared spectroscopy by principal component analysis and BP model 显示文摘	HE Y LI X L DENG X F	2007	J Food Eng2007，79，4：	1
18	RTD in twin- screw food extrusion 显示文摘	Unlu E FaUer J F	2002	J Food Eng2002，53，：	1
19	Response surface modeling of Listeria monocytogenes inactivation on lettuce treated with electrolyzed oxidizing water显示文摘	Ding T Dong QL Rahman SME	2009	J Food Process Eng2009，，：	1
20	Vacuum cooling technology for the agri-food industry:past,present and future显示文摘	SUN Dawen ZHENG Liyun	2006	J Food Eng2006，77，2：	1

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