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122篇 您的检索式：作者名="GOULA M"

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	题名	作者	年代	出处	被引量
1	Stability of lycopene during spray drying of tomato pulp显示文摘	Athanasia M Goula Konstantinos G Adamopoulos	2005	LWT2005，38，：	1
2	Colonisation of tomato fields by p redatorymirid bugs (Hemip tera:Heterop tera) in northern Spain显示文摘	ALOMAR O GOULA M ALBAJES R	2002	Agriculture Ecosystems & Environment2002，89，12：	1
3	Effect of salting and smoking- method on the keeping quality of chub mackerel (Scomber japonicus): Biochemical and sensory arrributes 显示文摘	Goulas A E Kontominas M G	2005	Food Chemistry2005，93，3：	1
4	The chloroplast lumen and stromal proteomes of Arabidopsis thaliana show differential sen- sitivity to short - and long - term exposure to low temperature 显示文摘	Goulas E Schubert M Kieselbach T	2006	The Plant Journal2006，47，5：	1
5	Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus) : biochemical and sensory attributes 显示文摘	Goulas A E Kontominas M G	2005	Food Chemistry2005，93，：	1
6	Optimizing polyethyleniminebased gene transfer into mammalian brain for analysis of promoter regulation and protein function显示文摘	Demeneix BA Ghorbel M Goula D	2000	Methods Mol Biol2000，133，1：	1
7	Effect of modified atmosphere packaging and vacuum packaging on the shelf-life of refrigerated chub mackerel (Scomber japonicus) : biochemical and sensory attributes 显示文摘	Goulas A E Kontominas M G	2007	European Food Research and Technology2007，224，5：	1
8	Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus):biochemical and sensory attributes显示文摘	GOULAS A E KONTOMINAS M G	2005	Food Chem2005，93，3：	1
9	Effect of salting andsmoking-method on the keeping quality of chub mackerel(Scomber japonicus): biochemical and sensory attributes显示文摘	GOULAS A E KONTOMINAS M G	2005	Food Chemistry2005，，93：	1
10	Stability of lycopene during spray drying of tomato pulp显示文摘	Athanasia M Goula Konstantinos G Adamopoulos	2005	LWT2005，38，：	1
11	Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes显示文摘	Goulas A E Kontominas M G	2007	Food Chem2007，100，1：	1
12	Effect of salting and smoking- method on the keeping quality of chub mackerel (Scomber japonicus):Biochemical and sensory attributes显示文摘	Goulas A E Kontominas M G	2005	Food Chemistry2005，93，3：	1
13	Hydrogen production by ethanol steam reforming over a commercial Pd/C- Al2O3 catalyst 显示文摘	Goula M A Kontou S K Tsiakaras P E	2004	Applied Catalysis B: Environmental2004，49，：	1
14	Spray drying performance of a laboratory spray dryer for tomato powder preparation 显示文摘	Goula A M Adamopoulos K G	2003	Drying Technology2003，21，7：	1
15	Prediction of lyeopene degradation during a drying process of tomato pulp显示文摘	GOULA A M ADAMOPOULOS K G CHATZITAKIS P C	2006	Journal of Food Engineering2006，74，1：	1
16	Effect of salting and smoking-method on the keeping quality of chub mackerel(Scomber japonicus):biochemical and sensory attributes显示文摘	Goulas A E Kontominas M G	2005	Food Chemistry2005，93，：	1
17	Effect of modified atmosphere packaging and vacuum packaging on the shelf-life of refrigerated chub mackerel(Scomber japonicus):biochemical and sensory attributes显示文摘	Goulas A E Kontominas M G	2007	Eur Food Res Technol2007，224，2：	1
18	Sulfur dioxide fumigation alone or in combination with CO 2-enriched atmosphere extends the market life of highbush blueberry fruit显示文摘	Celia M Cantína Ioannis S Minasa Vlasios Goulas		0，，：	1
19	Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus):biochemical and sensory attributes显示文摘	Goulas A E Kontominas M G	2005	Food Chemistry2005，93，：	1
20	In vitro evaluation of the Fermentation Properties of Galactooligosaccharides Synthesised by α-galactosidase from Lactobacillus reuteri显示文摘	Tzortzis G GOULAS A K BAILLON M L A	2004	Appl Microbiol Biotechnol2004，64，：	1

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