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21篇 您的检索式：期刊名="Trends in FoodScience Technology"

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	题名	作者	年代	出处	被引量
1	Lactic acid bacteria as functional startercultures for the food fermentation industry显示文摘	Leroy F Vuyst L D	2004	Trends in FoodScience and Technology2004，15，2：	1
2	BiodegradablePolymers for Food Packaging: a Review显示文摘	SIRACUSA V ROCCULI P ROMANI S	2008	Trends in FoodScience & Amp Technology2008，19，12：	1
3	Interactions between umarni and other flavor characteristics显示文摘	FUKE S UEDA Y	1996	Trends in FoodScience and Technology1996，7，12：	1
4	Virgin coconut oil: e- merging functional food oil 显示文摘	Marina A M Man Y B C	2009	Trends in FoodScience Technology2009，20，10：	1
5	In vitro digestion of novel milk protein ingredients for use in in-&nt formulas: Research on biological fiinctions显示文摘	CHATTERTON D E W RASMUSSEN J T HEEGAARD C W	2004	Trends in FoodScience & Technology2004，15，78：	1
6	Bioactive peptides derived from bovinewhey proteins: opioid and ace-inhibitory peptides显示文摘	PIHLANTO-LEPPALA A	2001	Trends in FoodScience and Technology2001，11，：	1
7	Prebiotic effectiveness of fmctanSof different degrees of polymerization显示文摘	Biedrzycka E Bielecka M	2004	Trends in FoodScience and Technology2004，，15：	1
8	Bananas, raw materialsfor making processed food products 显示文摘	Aurore G Parfait B Fahrasmane L	2009	Trends in FoodScience & Technology2009，20，2：	1
9	Developments in the active packaging of foods显示文摘	Vermeiren L	1999	Trends in FoodScience and Technology1999，10，：	1
10	Recent advances inthe formulation of gluten-free cereal-based products显示文摘	GALLAGHER E GOMLEY T R ARENDT E K	2003	Trends in FoodScience & Technology2003，15，：	1
11	Functionalingredients for poultry meat products 显示文摘	PETRACCI M BIANCHI M MUDALAL S	2013	Trends in FoodScience Technology2013，33，：	1
12	Recent advances in the formulationof gluten - free cereal - based products 显示文摘	Gallagher E Gormley T R Arendt E K	2004	Trends in FoodScience and Technology2004，，15：	1
13	Biodegradablepolymers for food packaging: a review 显示文摘	Siracusa V Rocculi P Romani S	2008	Trends in FoodScience & Technology2008，19，12：	1
14	Fundamental Aspects of Controlled Release in Foods 显示文摘	Usha R Pothakamury Gustavo V Barbosa- Canovas	1995	Trends in Foodscience &technology1995，6，12：	1
15	Tracking color andpigment changes in anthocyanin products 显示文摘	Wrolstad R E Robert W D Jungmin L	2005	Trends in FoodScience and Technology2005，16，9：	1
16	Innovative applications of powerultrasound during food freezing processes:a view显示文摘	ZHENG Liyun SUN Dawen	2006	Trends in FoodScience & Technology2006，17，1：	1
17	The biochemistryand control of enzymatic browning显示文摘	M Victoria Martinez John R Whitaker	1995	Trends in FoodScience&Technology1995，66，：	1
18	Effect of oral processingbehaviour on food intake and satiety 显示文摘	Hogenkamp P S Schittth H B	2013	Trends in FoodScience and Technology2013，34，1：	1
19	Developments inthe understanding of starch functionality显示文摘	HERMANSSON A-M SVEGMARK K	1996	Trends in FoodScience&Technology1996，，7：	1
20	Foodapplications of chitin and chitosan显示文摘	FEREIDOON S JANAK K V A YOU J J	1999	Trends in FoodScience & Technology1999，10，2：	1

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