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	题名	作者	年代	出处	被引量
1	Comparative evaluation of potent odorants of boiled beef by aroma extract dilution and concentration analysis 显示文摘	Kerscher R	1997	Z Lebensm Unters Forsch A1997，204，：	2
2	Use of a free radical method to evaluate antioxidant activit显示文摘	Brand-Williams W Cuvelier M E	1995	Lebensm Wiss Technology1995，28，：	1
3	Quantification of character- impact odour compounds of roasted beef 显示文摘	Cerny C Werner G	1993	Z Lebensm Unters Forseh1993，196，：	1
4	Production of carotenoids by Rhodotorula rubra from sauerkraut brine 显示文摘	Shin G T Hang Y D	1996	Lebensm - Wiss u - Technol1996，29，：	1
5	Use of ozone in the food industry显示文摘	Zeynep B Guzel-Seydim Annel K Greene A C Seydim	2004	Lebensm -Wiss u -Technol2004，37，：	1
6	Storage stability of continuous explosion puffed potatoes显示文摘	SULLIVAN J F EGOVILLE M J KONSTANCE R P	1983	Lebensm Wiss u Technol1983，16，2：	1
7	Application of an electronic nose to correlate with descriptive sensory analysis of aged cheddar cheese显示文摘	DRAKEA M A GERARD P D KLEINHENZ J P	2003	Lebensm Wiss U Technol2003，36，：	1
8	Effect of adsorbent particle size and temperature on water-ethanol separation by starchy and cellulosic substrates 显示文摘	Vareli G D Demertzis P G Akrida-Demertzi K	1998	Z Lebensm Unters Forseh A1998，207，2：	1
9	Deaeration and pasteurization effects on the orange juice aromatic fraction显示文摘	JORDAN M J GOODNER K L LAENCINA J	2003	J Lebensm Wiss Technol2003，36，：	1
10	Determination of carbendazim and thiophanate-methyl residues in some vegetables and fruits by high pressure liquid chromatography显示文摘	HAYER W V	1981	Z Lebensm Unters Forsch1981，172，1：	1
11	Supercritical fluid extraction of essential oil components from lemon-scented botanicals显示文摘	Rozzi N L Phippen W Simon J E	2002	Lebensm Wiss U Technol2002，35，：	1
12	Prvcyanidins are themost abundant polyphenols in dessert apples at maturity显示文摘	SYLVAIN G BOURVELLEC L C NATHALIE M	2002	Lebensm Wiss u Teehnol2002，35，3：	1
13	Changes in the rheology and microstructure of processed cheese during cooking显示文摘	LEE S K BUWALDA R J	2003	Lebensm Wiss U Technol2003，36，：	1
14	Taste response and thresholds obtained with primary amino acids in humans显示文摘	Haefeli R J Glaser D	1990	Lebensm Wiss Technol1990，23，：	1
15	Pasteurization of food by hydrostatic pressure:chemical aspect显示文摘	Tauscher B	1995	Z Lebensm Unters Forsch1995，，200：	1
16	Studies on mushroom flavours 显示文摘	Dijkstra F Y Wiken T O	1976	Z Lebensm Unters Forsch1976，，160：	1
17	Polymerase chain reaction in the quality and safety assurance of food:Detection of soya in processed meat products显示文摘	Meyer R Chardonnens F Hubner P	1996	Z Lebensm Unters Forsch1996，203，：	1
18	Study of the Efect of DATEM 3:Synthesis and Characterization of DATEM Components显示文摘	P Kohler	2001	Lebensm Wiss u-Technol2001，34，6：	1
19	Application of weibull hazard analysis to the determination of the shelf life of roasted and ground coffee显示文摘	CARDELLI C LABUZA T E	2001	Lebensm Wissu Technol2001，34，3：	1
20	The biogenic aminescontent of beer: the effect of barley, malting and brewing on amineconcentration显示文摘	HALASE A BARATH A HOLZAPFEL W H	1999	Z Lebensm Unters Forsch A1999，208，2：	1

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