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35篇 您的检索式：作者名="BAYINDIRLI L"

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	题名	作者	年代	出处	被引量
1	Response surfaces of apricot kernel oil yield in supercritical carbon dioxide显示文摘	Ozkal S G Yener M E Bayindirli L	2005	LWT-Food Science and Technology2005，，38：	1
2	Response surfaces of apricot kernel oil yield in supercritical carbon dioxide 显示文摘	OZKAL S G YENER M E BAYINDIRLI L	2005	Food Science and Technology2005，38，6：	1
3	Response surfaces of apricot kernel oil yield in supercritical carbon dioxide显示文摘	OZKAL S G YENER M E BAYINDIRLI L	2005	Food Science and Technology2005，38，6：	1
4	Dielectric properties of six different species of starch at 2450 MHz显示文摘	Ndife M K Sumnu G Bayindirli L	1998	Food Research International1998，31，1：	1
5	Effects of combinational use of controlled atmosphere,cold storage and edible coating applications on shelf life and quality attributes of green peppers显示文摘	Zden C Bayindirli L	2002	European Food Research and Technology2002，214，：	1
6	Mass transfer modeling of apricot kernel oil extraction with super critical carbon dioxide显示文摘	OZKAL S G YENER M E BAYINDIRLI L	2005	J of Super Critical Fluids2005，35，2：	1
7	Response surfaces of apricot kernel oil yield in supercritical carbon dioxide显示文摘	OZKAL S G YENER M E BAYINDIRLI L	2005	Food Science and Technologw2005，38，6：	1
8	Differential scanningcalorimetry determination of gelatinization rates in differentstarches due to microwave heating显示文摘	Ndife M Sumnu G Bayindirli L	1998	Lebensmittel Wissenschaftand Technologie1998，31，：	1
9	Response surfaces of apricot kernel oil yield in supercritical carbon dioxide显示文摘	OZKAL S G YENER M E BAYINDIRLI L	2005	Food Science and Technology2005，38，6：	1
10	Response surface of apricot kernel oil yield in supercritical carbon dioxide显示文摘	OZKAL S G YENER M E BAYINDIRLI L	2005	LWT-Food Science and Technology2005，38，6：	1
11	Mathematical analysis of variation of density and viscosity of apple juice concentration 显示文摘	BAYINDIRLI L	1992	J of Food Processing and Preservation1992，，16：	1
12	Density and viscosity of grape juice as a function of concentration and temperature 显示文摘	BAYINDIRLI L	1993	J of Food Processing and Preservation1993，，17：	1
13	Mass transfer modeling of apricot kernel oil extraction with supercritical carbon dioxide显示文摘	OZKAL S G YENER M E BAYINDIRLI L	2005	The Journal of Supercritical Fluids2005，35，2：	1
14	Effect of sugar, protein andwater content on wheat starch gelatinization due to microwaveheating 显示文摘	Umnu G Ndife M K Bayindirli L	1999	European Food Research Technology* 19991999，，：	1
15	Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of green peppers 显示文摘	OZDEN C BAYINDIRLI L	2002	European Food Research and Technology2002，214，：	1
16	Extraction of bioactive compounds from milled grape canes (Vitis vinifera) using a pressurized low-polarity water extractor显示文摘	Karacabey E Mazza G Bayindirli L	2012	Food and Bioprocess Technology2012，，5：	1
17	Response surfaces of apricot kernel oil yield in supercritical carbon dioxide显示文摘	Ozkal S G Yener M E Bayindirli L	2005	LWT - Food Science and Technology2005，38，6：	1
18	Dielectric properties of six different species of starch at 2450 MHz显示文摘	NDIFE M K SUMNU G BAYINDIRLI L	1998	Food Research International1998，31，1：	1
19	Response surfaces of apricot kernel oil yield in supercritical carbon dioxide显示文摘	OZKAL S G YENER M E BAYINDIRLI L	2005	Food Science and Technology2005，38，：	1
20	Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of green peppers显示文摘	Ozden C Bayindirli L	2002	Eur Food Res Technol2002，21，：	1

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