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15篇 您的检索式：作者名="NOUT MJR"

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		题名	作者	年代	出处	被引量
	1	Degradation of cyanogenic glycosides of bitter apricot seeds(Prunus armeniaca)by endogenous and added enzymas as affected by heat treatments and particle size显示文摘	Tuncel G Nout MJR Brimer L	1998	Food Chemistry1998，63，1：	1
	2	Asian fungal fermented food显示文摘	Nout MJR Aidoo KE	2010	Industrial Applications2010，10，：	1
	3	Effect of processing on the formation of biogenicamines andethyl carbamate in soybean tempe显示文摘	Nout MJR Ruikes MMW Bouwmeester HM	1993	Journal of Food Safety1993，13，：	1
	4	Microbiological safety ofkine-ma,a fermented soya bean food显示文摘	NOUT MJR BAKSHID SARKAR PK	1998	Food Control1998，9，6：	1
	5	Effect of soaking and phytase treatment on phytic acid, calcium,iron and zinc in rice fractions显示文摘	J F Liang B Z Han MJR Nout	2009	Food Chemistry2009，115，3：	1
	6	β-Glycosidase (amygdalase and linamarase) from Endomyces fibuliger (LU677): formation and crude enzyme properties显示文摘	BRIMR L NOUT MJR TUNCEL G	1998	Appl Mierobiol Blot1998，49，2：	1
	7	Effect of processing conditions on the formation of biogenic amines and ethyl carbamate in soybean tempe显示文摘	NOUT MJR RUIKES MMW BOUWMEESTER HM	1993	J Food Safety1993，13，4：	1
	8	Rich nutrition from the poorest-cereal fermentation in Africa and Asia显示文摘	Nout MJR	2009	Food Micrnhiol2009，，26：	1
	9	Degradation of cyanogenic glycosides of bitter apricot seeds (Prunus armeniaca ) by endogenous and added enzymes as affected by heat treatments and particle size显示文摘	Tuncel G Nout MJR Brimer L	1998	Food Chemistry1998，63，1：	1
	10	Characteristics of sometraditional Vietnamese starch-based rice wine fermentation starters(men)显示文摘	DUNG N TP ROMBOUTS FM NOUT MJR	2005	LWT-Food Sci Technol2005，40，1：	1
	11	Characteristics of some traditional Vietnamese starch- based rice wine fermentation starters(men) 显示文摘	Dung NTP Rombouts FM Nout MJR	2007	LWT - Food Science and Technology2007，40，1：	1
	12	Functionality of selected strains of moulds and yeasts from Vietnamese rice wine starters 显示文摘	Dung NTP Rombouts FM Nout MJR	2006	Food Microbiology2006，23，4：	1
	13	Diversity and functionality of Bacillus and related genera isolated from spontaneously fermented soybeans (Indian Kinema) and locust beans ( African Soumbala) 显示文摘	Sarkar PK Hasenack B Nout MJR	2002	Int J Food Microbiol2002，77，3：	1
	14	Recent developments in tempe research显示文摘	NOUT MJR RAMBOUTS FM	2003	Appl Bacteriol2003，69，：	1
	15	Daqu-a traditional Chinese liquor fermentation starter显示文摘	Zheng XW Tabrizi MR Nout MJR	2011	Journal of the Institute of Brewing2011，117，1：	1

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