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99篇 您的检索式：作者名="Krokida"

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	题名	作者	年代	出处	被引量
1	Shrinkage and porosity during drying modelling the effect of vacuum 显示文摘	Krokida M K Zogzas N P Maroulis Z B	1997	Int J Food Sci Technol1997，32，：	1
2	Effect of freeze-drying conditions on shrinkage and porosity of de- hydrated agricultural products显示文摘	KROKIDA M K KARATHANOS V T MAROULIS Z B	1998	Journal of Food Engineering1998，35，：	1
3	The effeet of the method of drying on the eolorof dehydrated produets 显示文摘	Magdalini K Krokida Zaeharias BMaroulis George D Saravaeos	2001	International Journal of Food Science and Technology2001，36，：	1
4	Effect of drying method on shrinkage and porosity显示文摘	Krokida M K Maroulis Z B	1997	Drying Technology1997，10，3：	1
5	Water loss and on uptake as a function of frying time 显示文摘	Krokida M K Oreopoulou V	2000	Journal of Food Engineering2000，44，：	1
6	Moisture diffusivity:Literature data compilation for foodstuffs显示文摘	Panagiotou N M Krokida M K Maroulis Z B	2004	International Journal of Food Properties2004，7，2：	1
7	Capillary rise kinetics of some building materials显示文摘	Karoglou M Moropoulou A Giakoumaki A Krokida M K	2005	Journal of Colloid and Interface Science2005，284，：	1
8	Water loss and oil uptake as a function of frying time显示文摘	Krokida M K Oreopoulou V	2000	Journal of Food Engineering2000，44，：	1
9	The effect of the method of drying on the color of dehydrated products显示文摘	Krokida M K Maroulis Z B Saravacos G D	2001	International Journal of Food Science&Technology2001，36，1：	1
10	Effect of microwave drying on some quality properties of dehydrated products显示文摘	KROKIDA M K MAROULIS Z B	1999	Drying Technology1999，17，3：	1
11	Effect of pre-drying on quality of French fries显示文摘	KROKIDA M K OREOPOULOU V MAROULIS Z B	2001	Journal of Food Engineering2001，，49：	1
12	The effect of the method of drying on the colour of dehydrated products显示文摘	Krokida M K Maroulis Z B Saravacos G D	2001	International Journal of Food Science and Technology2001，36，1：	1
13	The influence of freeze drying conditions on micro- structural changes of food products 显示文摘	Vasiliki P Oikonomopoulou Magdalini K Krokida Vaios T Karathanos	2011	Procedia Food Science2011，，1：	1
14	Deep fat frying of potato strips quality issues显示文摘	KROKIDA M K OREOPOULOU V MAROULIS Z B	2001	Drying Technology2001，19，5：	1
15	Water lossand oil uptake as a function of frying time显示文摘	KROKIDA M K OREOPOULOU V	2000	our- nal of Food Engineering2000，44，：	1
16	Effect of drying on Aloe's fimctional components 显示文摘	Krokida M Pappa A Agalioti M	2011	Procedia Food Science2011，，：	1
17	Water loss and oil uptake as a function of frying time显示文摘	Krokida M K Oreopoulou V	2000	Journal of Food Engineering2000，，44：	1
18	Effect of drying method on shrinkage and porosity 显示文摘	Krokida M K Maroulis Z B	1997	Drying Technology1997，10，3：	1
19	Colour changes during deep fat frying显示文摘	Krokida M K Oreopoulou V	2001	Journal of Food Engineering2001，48，3：	1
20	Effect of microwave drying on some quality properties of dehydrated products 显示文摘	Krokida M K Maroulis Z B	1999	Drying Technology1999，17，3：	1

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