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233篇 您的检索式：作者名="BOEKEL M"

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	题名	作者	年代	出处	被引量
1	Kinetic modelling of reactions in heated disaccharide-casein systems显示文摘	BRANDS C M J VAN BOEKEL M A J S	2003	Food Chemistry2003，83，：	1
2	Autoantibody systems in rheumatoid arthritis: specificity, sensiti- vity and diagnostic value显示文摘	Van Boekel M A Vossenaar E R Van den Hoogen F H	2002	Arthritis Res2002，4，2：	1
3	A review of Maillard reaction in food and implications to kinetic modelling 显示文摘	Martins S Jongen W Boekel M	2001	Trends in Food Science and Technology2001，11，9：	1
4	Kinetics of the glucose/glycine Maillard reaction pathways:influences of pH and reactant initial concentrations显示文摘	MARTINS S I F S van BOEKEL M A J S		0，，03：	1
5	Kinet-ic modelling of reactions in heated disaccharide-casein systems显示文摘	Carline M J.Brands Martinus A J S.van Boekel		0，，：	1
6	Melanoidins extinction coefficient in the glucose/glycine Maillard reaction显示文摘	MARTINS S I F S van BOEKEL M A J S	2003	Food Chemistry2003，83，1：	1
7	A kinetic model for the glucose/glycine Maillard reaction pathways显示文摘	Martins S I F S Van Boekel M A J S	2005	Food Chemistry2005，90，12：	1
8	Statistical aspects of kinetic modeling for food science problems显示文摘	VAN BOEKEL M A J S	1996	J Food Sci1996，6，3：	1
9	A Study on Advanced Maillard Reaction in Heated casein/sugar solutions:colour formation显示文摘	Morales F J Boekel M A J S V		0，，10：	1
10	Reaction of monosaccharides during heating of sugar-casein system:Building of reaction network model显示文摘	Brands C M J Van Boekel M A J S	2001	Journal of Agriculture and Food Chemistry2001，49，10：	1
11	A review of Maillard reaction in food and implications to kinetic modeling显示文摘	Martins S I F S Jongen W M F Van Boekel M A J S	2001	Trends Food Sci Technol2001，，11：	1
12	Kinetic aspects of the Maillard reac-tion:a critical review显示文摘	Van Boekel M A J S		0，，03：	1
13	Lysis-induced decline of a Phaeocystis spring bloom and coupling with the microbial food web 显示文摘	van Boekel W H M Hansen F C Riegman R	1992	Marine Ecology Progress Series1992，81，：	1
14	On the use of the Weibull model to de-scribe thermal inactivation of microbial vegetative cells 显示文摘	Van Boekel M A J S	2002	Int J Food Microbiol2002，74，3：	1
15	A review of maillard reaction in food and implications to kinetic modelling显示文摘	Martins S I F S Jongen W M F Boekel M A J S v		0，，：	1
16	Formation of flavour compounds in the Maillard reaction显示文摘	van Boekel M A J S	2006	Biotechnology Advances2006，24，：	1
17	Areview of Maillard reaction in food and implications to kinetic modeling 显示文摘	Sara I F S Martins Wim M F Jongen Martinus A J Svan Boekel	2001	Food Science and Technology2001，，11：	1
18	Statistical aspects of kinetic modeling for food science problems显示文摘	van BOEKEL M A J S	1996	Food Sci1996，61，3：	1
19	A study on advanced maillard reaction in heated casein/sugar solutions fluorescence accumulation显示文摘	MORALES F J van BOEKEL M	1997	International Dairy Journal1997，，7：	1
20	Kinetic modelling of reactions in heated disaccharide -Casin Systems 显示文摘	Brands C M J van Boekel M A J S	2003	Food Chemistry2003，83，：	1

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