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73篇 您的检索式：作者名="Mallikarjunan"

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	题名	作者	年代	出处	被引量
1	Microwave - assisted extraction of phenolic antioxidant compounds from peanut skins 显示文摘	Ballard Tameshia S Mallikarjunan Parameswarakumar Zhou Kequan	2010	Food Chemistry2010，120，4：	1
2	fl-phase tungsten nanorod formation by oblique-angle sputter deposition显示文摘	KARABACAK T MALLIKARJUNAN A SINGH J P YE D WANG G C LU T M	2003	Applied Physics Letters2003，83，15：	1
3	Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins 显示文摘	Ballard Tameshia S Mallikarjunan	2010	Food Chemistry2010，120，4：	1
4	Non-destructive evaluation of apple maturity using an electronic nose system显示文摘	Pathange L P Mallikarjunan P Marini R P	2006	Journal of Food Engineering2006，77，4：	1
5	Edible coatings for keep-fat frying of starchy products显示文摘	Mallikarjunan P Chinnan M S	1997	Lebensmitte Wissenschaft und-Technologie1997，30，7：	1
6	β-phase tungsten nanorod formation by oblique-angle sputter deposition 显示文摘	Karabacak T Mallikarjunan A Singh JP	2003	Applied Physics Letters2003，83，15：	1
7	Nondestructive evaluation of apple maturity using an electronic nose system 显示文摘	PATHANGE L P MALLIKARJUNAN P MARINI R P	2006	Journal of Food Engineering2006，77，4：	1
8	Edible coatings for deep-fat frying of starch products显示文摘	Mallikarjunan P Cbinnan M S Balasubramaniam V M	1997	LWT- Food Science and Technology1997，30，7：	1
9	Selection criteria for beef carcass chilling显示文摘	MALLIKARJUNAN P MITTAL G S	1996	Food research international1996，29，7：	1
10	Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins显示文摘	Ballard T S Mallikarjunan P Zhou K Q	2010	Food Chemistry2010，120，4：	1
11	Non- destructive evaluation of apple maturity using an electronic nose system显示文摘	Pathange L P Mallikarjunan P Marini R P	2008	Journal of Food Engineering2008，85，4：	1
12	The determination of frying oil quality using a chemosensory system 显示文摘	Innawong B Mallikarjunan P Marcy J E	2004	Lebensmittel-Wissenschaft and Technol- ogic2004，37，1：	1
13	Nondestructiveevaluation of apple maturity using an electronic nose ^ystem显示文摘	Pathange L P Mallikarjunan P Marini R P	2006	Journal of Food Engineering2006，77，4：	1
14	Effect of fat content and temperature on dielectric properties of ground beef显示文摘	Gunasekaran N Mallikarjunan P Eifert J	2005	Transactions of the ASAE2005，48，2：	1
15	Microwave-assisted extraction of phenolic antioxi- dant compounds from peanut skins 显示文摘	BALLARD T S MALLIKARJUNAN P ZHOU K	2010	Food Chem2010，120，：	1
16	Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins显示文摘	BALLARD T S MALLIKARJUNAN P ZHOU K Q	2010	Food Chemistry2010，120，：	1
17	Selfpoisoning and rate multiplicity in hydrogenation of benzene显示文摘	Prasad K H V Prasad K B S Mallikarjunan M M	1983	Journal of Catalysis1983，84，1：	1
18	Analysis of dielectric properties of soy sauce 显示文摘	Tanaka F Morita K Mallikarjunan P	2005	Journal of Food Engineering2005，71，1：	1
19	Therrnal and dielectric properties of shucked oysters 显示文摘	X Hu P Mallikarjunan	2005	LWT- Food Science and Technology2005，35，5：	1
20	Optimizing the extraction of phenolic antioxidants from peanut skins using response surface methodology显示文摘	Tameshia S Ballard Parameswarakumar Mallikarjunan Kequan Zhou	2009	Journal of Agricultural and Food Chemistry2009，57，8：	1

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