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35篇 您的检索式：作者名="Kechaou"

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	题名	作者	年代	出处	被引量
1	Experimental studyof sorption isotherms and drying kinetics of Moroccan Eucalyptusglobules 显示文摘	Kouhila M Kechaou N Otmani M	2002	Drying Technology2002，20，10：	1
2	Enzymatic hydrolysis of cuttlefish (Sepia officinalis ) and sardine (Sardina pilchardus ) viscera using commercial proteases i effects on lipid distribution and amino acid composition显示文摘	Kechaou ES Dumay J Donnay-Moreno C	2009	Journal of Bioscience and Bioengineering2009，107，：	1
3	Adult Schonlein-Henoch purpura associated with epidermoid carcinoma of the lung显示文摘	Frigui M Kechaou M Ben Hmida M	2009	Néphrologie & Thérapeutique2009，，：	1
4	Adult Sch? nlein-He noch purpura associated with epidermoid carcinoma of the lung显示文摘	Frigni M Kechaou M Ben Hmida M	2009	Nephrol Ther2009，5，3：	1
5	Influence of carrageen an addition on turkey meat sausages properties显示文摘	Ayadi M A Kechaou A Makni I	2009	Journal of Food Engineering2009，，93：	1
6	Comparison of tertiary treatment by nanofiltration and reverse osmosis for water reuse in denim textile industry显示文摘	Nihel Ben Amar Noura Kechaou John Palmeri	2009	Journal of Hazardous Materials2009，170，：	1
7	Enzymatic hydrolysis of cuttlefish(Sepia of ficinalis) and sardine (Sardina pilchardus) viscera using commercial proteases:Effects on lipid distribution and amino acid composition显示文摘	KECHAOU E S DUMAY J ONNAY-MORENO C	2009	Journal of Bioscience and Bioengineering2009，107，2：	1
8	Influence of carrageenan addition on turkey meat sausages properties显示文摘	AYADI M A KECHAOU A MAKNI I	2009	Journal of Food Engineering2009，93，3：	1
9	Influence of carrageenanaddition on turkey meat sausages properties显示文摘	AYADI M A KECHAOU A MAKNI I	2009	Journal of FoodEngineering2009，93，3：	1
10	Influence of air drying temperature on kinetics, physico chemical properties, total phenolic content and ascorbic acid of pears显示文摘	Djendoubi Mrad N Boudhrioua N Kechaou N	2012	Food and Bioproducts Processing2012，3，：	1
11	Enzymatic hydrolysis of cuttlefish(Sepia officinalis) and sardine(Sardina pilchardus) viscera using commercial proteases: Effects on lipid distribution and amino acid composition显示文摘	KECHAOU E S DUMAY J DONNAY-MORENO C	2009	J Biosci Bioeng2009，107，2：	1
12	Enzymatic hydrolysis of cuttlefish (Sepia officinalis) and sardine (Sardina pilchardus) viscera using commercial proteases: Effects on lipid distribution and amino acid composition 显示文摘	KECHAOU E S DUMAY J DONNAY-MORENO C	2009	Journal of Bioscience and Bioengineering2009，107，2：	1
13	Wegener's granulomatosis presenting as multiple bilateral renal masses:case report and literature review显示文摘	Frigui M Hmida MB Kechaou M	2009	Rheumatol Int2009，29，6：	1
14	Enzymatic hydrolysis of cuttlefish (sepia officinalis) and sardine (sardina pilehardus) viscera using commercial proteases: Effects on lipid distribution and amino acid composition显示文摘	KECHAOU E S DUMAY J CLAIRE D M	2009	Journal of Bioscience and Bioengineering2009，107，2：	1
15	Experimental study of sorption isotherms and drying kinetics of Moroccan Eucalyptus globulus显示文摘	Kouhila M Kechaou N Otmani M	2002	Drying Technology2002，20，10：	1
16	Influence of earrageenan addition on turkey meat sausages properties 显示文摘	M A Ayadi A Kechaou I Makni	2009	Journal of Food Engineering2009，93，：	1
17	Modelling of mass transfer during osmotic dehydration of apple tissue pre-treated by pulsed electric field 显示文摘	Amami E Vorobiev E Kechaou N	2006	LWT2006，39，：	1
18	Moisture desorption–adsorption isotherms and isosteric heats of sorption of Tunisian olive leaves ( Olea europaea L.)显示文摘	Neila Bahloul Nourhène Boudhrioua Nabil Kechaou	2008	Industrial Crops & Products2008，，2：	1
19	Enzymatic hydrolysis of cuttlefish (Sepia offici- nalis) and sardine (Sardina pilchardus) viscera using commercial proteases: Effects on lipid distribution and amino acid composition显示文摘	Emna Soufi Kechaou Justine Duma Claire Donnay-Moreno	2009	Journal of Bioscience and Bioengineering2009，107，2：	1
20	Experimental study and modelling of adsorption and desorption isotherms of prickly pear peel ( Opuntia ficus indica )显示文摘	S Lahsasni M Kouhila M Mahrouz N Kechaou	2002	Journal of Food Engineering2002，，3：	1

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