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72篇 您的检索式：作者名="Hendrickx I"

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	题名	作者	年代	出处	被引量
1	Foaming properties of egg white proteins affected by heat or high pressure treatment显示文摘	Van der Plancken I Van Loey A Hendrickx M	2005	IFSET2005，6，：	1
2	Effects of High Pressure on Enzymes Related to Food Quality 显示文摘	Hendrickx M Ludikhuyze L Van den Broeck I	1998	Trends in Food Science and Technology1998，9，：	1
3	Effect of High Pressure on Enzymes Related to Food Quality显示文摘	HENDRICKX M’LUDIKHUYZE L’VANDENBROCAK I etal	1998	Food Science and Technology1998，，9：	1
4	Effects of high pressure on enzymes related to food quality 显示文摘	Hendrickx M Ludikhuyze L Van den Broeck I	1998	Trends in Food Science & Technology1998，9，5：	1
5	Effect of high pressure on enzymes related to food quality显示文摘	HENDRICKX M LUDIKHUYZE L VANDENBROCAK I	1998	Food Science and Technology1998，，9：	1
6	Effects of high pressure on enzymes related to food quality显示文摘	Hendrickx M Ludikhuyze L Vanden Broeck I	1998	Trends in Food Science & Technology1998，，9：	1
7	Prevention and treatment of sepsis - induced acute kidney injury : an update 显示文摘	Honore PM Jacobs R Hendrickx I	2015	Ann Inten- sive Care2015，5，1：	1
8	Effect of heat-treatment on the physico-chemical properties of egg white proteins:A kinetic study 显示文摘	Plancken I V d Loey A V Hendrickx M E	2006	Journal of Food Engineering2006，75，3：	1
9	Effect of high pressure on enzymes related to food quality 显示文摘	HENDRICKX M LUDIKHUYZE L VANDEN I	1998	Food Science Sc Technology1998，，9：	1
10	Foaming prop- erties of egg white proteins affected by heat or high pressure treatment 显示文摘	Plancken I V Loey A V Hendrickx M E	2007	Journal of Food Engineering2007，78，：	1
11	Ki- netic study on the combined effect of high pressure and tem- perature on the physic-chemical properties of egg white pro- teins显示文摘	VAN DER PLANCKEN I LOEY A V HENDRICKX M E	2007	Journal of Food Engineering2007，78，1：	1
12	Combined effect of high pressure and temperature on selected properties of egg white proteins显示文摘	Van der Plancken I Van Loey A Hendrickx M	2005	Innovative Food Science and Emerging Technologies2005，6，1：	1
13	Effects of high pressure on enzymes related to food quality 显示文摘	Hendrickx M Ludikhuyze L Van den Broeck I	1998	Trends in Food Science and Technology1998，9，5：	1
14	Foaming properties of egg white proteins affected by heat or high pressure treatment 显示文摘	Van Der P I Van L A Hendrickx M	2007	Journal of Food Engineering2007，78，4：	1
15	Effect of pH on pressure and thermal inactivation of avocado polyphenol oxidase : a kinetic study 显示文摘	Weemaes C A Ludikhuyze L R Van den Broeck I Hendrickx M E	1998	Journal of Agriculture and Food Chemistry1998，46，7：	1
16	Effects of high pressure on enzymes related to food quality 显示文摘	Hendrickx M Ludikhuyze L Van den Broeck I	1998	Trends Food Sci Tech1998，9，5：	1
17	Effect of high pressure processing on colour,texture and flavour of fruit and vegetable-based food products :a review显示文摘	Oey I Lille M Loey AV and Hendrickx M	2008	Trends Food Sel Teeh2008，19，5：	1
18	Kinetics of combined pressure-temperature inactivation of avocado polyphenoloxidase显示文摘	WEEMAES C A van den BROECK I HENDRICKX M E	1998	Biotechnology and Bioengineering1998，60，3：	1
19	Alleviating central venous oxygen saturation (Scv02): a new approach of kidney protection after cardiac surgery? 显示文摘	Honore PM Jacobs R Hendrickx I	2015	Crit Care2015，19，：	1
20	Combined effect of high pressure and temperature on selected properties of egg white proteins显示文摘	Van der Plancken I Van Losy A Hendrickx M E	2005	Innovative Food Science and Emerging Technology2005，6，1：	1

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