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26篇 您的检索式：作者名="IGURA N"

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	题名	作者	年代	出处	被引量
1	Changes in the odours of apple juice during enzymatic browning 显示文摘	Komthong P Katoh T Igura N	2006	Food Quality and Preference2006，17，6：	1
2	Effect of ascorbic acid on the odours of cloudy apple juice 显示文摘	Komthong P Igura N Shimoda M	2007	Food Chemistry2007，100，4：	1
3	Degradation profiles of potato starch melts through a capillary tube viscometer显示文摘	Igura N Tatsuo Katoh T Hayakawa I	2001	Starch2001，53，：	1
4	Effect of water state on thermal properties of sweet potato starch 显示文摘	Igura N Hayakawa I Fujio Y	1997	Oyo Toshitsu Kagaku1997，44，3：	1
5	Inactivation of Escherichia coli by microwave induced low temperature argon plasma treatments显示文摘	Purevdorj D Igura N Hayakawa I	2002	J FoodEng2002，53，4：	1
6	Inactivation of Bacillus spores by the combination of moderate heat and low hydrostatic pressure in ketchup and potage显示文摘	Islam M S Inoue A Igura N	2006	International Journal of Food Microbiology2006，107，2：	1
7	Effect of ascorbic acid on the odours of cloudy apple juice显示文摘	Komthong P Igura N Shimoda M	2007	Food Chemistry2007，100，4：	1
8	Structure guided identification of a new catalytic motif of oligosaccharyltransferase显示文摘	Igura M Maita N Kamishikiryo J		0，，01：	1
9	Inactivation of Eschetichia coli by microwave induced low temperature argon plasma treatments显示文摘	PUREVDORJ D IGURA N HAYAKAWA I	2002	J Food Eng2002，，53：	1
10	Inactivation of escherichia coli by microwave induced low temperature argon plasma treatments显示文摘	PUREVDORJ D IGURA N HAYAKAWA I	2002	Journal of Food Engineering2002，53，：	1
11	Inactivation of Bacillus Spores by the Combination of Moderate Heat and Low Hydrostatic Pressure in Ketchup and Potage显示文摘	Islam M S Inoue A Igura N	2006	Int J Food Microbiol2006，107，2：	1
12	Modelling of red abalone (Haliotisrufescens) slices drying process: Effect of osmotic dehydration under high pressure as a pretreatment 显示文摘	P6rez-Wona M Lemus-Mondaca R Tabilo-Munizaga G Pizarro S Noma S Igura N Shimoda M	2016	Technologies2016，34，：	1
13	Effect of high hydrostatic pressure combined with pH and temperature on glucose/fructose-leucine/ lysine/gluta- mate browning reactions显示文摘	KOMTHONG P KATOH T IGURA N	2003	Journal of Faculty of Agriculture Kyushu University2003，48，12：	1
14	Bactericidal effect of atmospheric gas plasma on Escherichia coli K12 显示文摘	Maeda Y Igura N Shimoda M	2003	Food Sci Technol Res2003，3，8：	1
15	Inactivation of Bacillus spores by the combination of moderate heat and low hydrostatic pressure in ketchup and potage显示文摘	Islam M S Inoue A Igura N	2006	International Journal of Food Microbiology2006，107，2：	1
16	Effect of feed gas composition of gas discharge plasmas on Bacillus pumilus spore mortality显示文摘	IGURA N ARIYADA O	2003	Lett Appl Microbiol2003，37，1：	1
17	Inactivation of Bacillus spores by the combination of moderate heat and low hydrostatic pressure in ketchup and potage 显示文摘	Islam A U Inoue A Igura N	2006	International Journal of Food Microbiology2006，107，2：	1
18	Bactericidal effect of at- mospheric gas plasma on Escherichia eoli K12 显示文摘	Maeda Y Igura N Shimoda M	2003	Interna- tional Journal of Food Science & Technology2003，，38：	1
19	Effect of feed gas composition of gas discharge plasmas on Bacillus spore mortality显示文摘	Purevdor JD Igura N Ariyada O	2003	Leer Appl Microbiol2003，37，1：	1
20	Inactivation of Escherichia coli by microwave induced low temperature argon plasma treatments显示文摘	PUREVDORJ D IGURA N HAYAKAWA I	2002	Journal of Food Engineering2002，53，：	1

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