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9篇 您的检索式：作者名="Brunton NP"

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		题名	作者	年代	出处	被引量
	1	The effects of temperature and pressure on the performance of carboxen/PDMS fibres during solid phase microextraction (SPME) of headspace volatiles from cooked and raw turkey breast显示文摘	Brunton NP	2001	Flavour and Fragrance Journal2001，16，4：	2
	2	Volatile components associated with freshly cooked and oxidized off-flavours in turkey breast meat 显示文摘	Brunton NP Cronin DA Monahan FJ	2002	Flavour Frag J2002，17，5：	1
	3	查看详情显示文摘	Brunton Np Cronin D A Monahan F J		0，，04：	1
	4	The effects of temperature and pressure on the performance of carboxen/PDMS fibres during solid phase microextraction (SPME) of headspace volatiles from cooked and raw turkey breast显示文摘	Brunton NP Cronin DA Monahan FJ	2001	Flavour and Fragrance ournal2001，16，4：	1
	5	Effect of thermal processing on anthocyanin stability in foods;Mechanisms and kinetics of degradation显示文摘	Patras A Brunton NP Donnell C et ol	2010	Trends in Food Science & Technology2010，，21：	1
	6	Processing on anthoc- yanin stability in foods; mechanisms and kinetics of degradation显示文摘	Patras A Brunton NP Donnell C	2010	Food Science and Technology2010，21，：	1
	7	Bioactivities of glycoalkaloids and their aglycones from Solanum species显示文摘	Milner SE Brunton NP Jones PW	2011	J Agri Food Chem2011，59，：	1
	8	The effect of fat, water and salt on the thermal and dielectric properties of meat batter and its temperature following microwave or radio frequency heating 显示文摘	Zhang L Lyng JG Brunton NP	2007	Journal of Food Engineering2007，80，1：	1
	9	An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat显示文摘	] ARROYO C ESLAMI S BRUNTON NP	2015	Poultry Science2015，94，5：	1

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