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18篇 您的检索式：作者名="Orlien V"

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		题名	作者	年代	出处	被引量
	1	Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism显示文摘	V Orlien	2000	European Food Research and Technology2000，211，2：	1
	2	Lipid oxidation in high pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism显示文摘	ORLIEN V HANSEN E SKIBSTED L H	2000	European Food Research and Technology2000，211，：	1
	3	Lipid oxidation in high pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism 显示文摘	Orlien V Hansen E Skibsted L H	2000	European Food Research and Technology2000，211，：	1
	4	Temperature - dependence of rate of oxidation of rapeseed oil encapsu- lated in a glassy food matrix显示文摘	Orlien V Risbo J Rantanen H	2006	Food Chemistry2006，94，1：	1
	5	Lipid oxidation in high pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism显示文摘	ORLIEN V HANSEN E SKIBSTED L H	2000	European Food Research and Technology2000，21，1：	1
	6	Lipid oxidation in highpressure processed chicken breast muscle during chill storage: criticalworking pressure in relation to oxidation mechanism显示文摘	ORLIEN V HANSEN E SKIBSTED L H	2000	EuropeanFood Research and Technology2000，21，1：	1
	7	Mechanisms of radical formation in beef and chicken meat during high pressure pro- cessing evaluated by electron spin resonance detection and the addition of antioxidants显示文摘	Bolumar T Andersen M L Orlien V	2014	Food Chemistry2014，150，1：	1
	8	Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism显示文摘	ORLIEN V HANSEN E SKIBSTED L H	2000	European Food Research and Technology2000，211，2：	1
	9	Kinetics of the formation of radicals in meat during high pressure processing 显示文摘	BOLUMAR T SKIBSTED L H ORLIEN V	2012	Food Chemistry2012，134，4：	1
	10	Antioxidant active packaging for chicken meat processed by high pressure treatment显示文摘	BOLUMAR T ANDERSEN M L ORLIEN V		Food Chemistry0，129，4：	1
	11	Lipid oxidation in high- pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism 显示文摘	Orlien V Hansen E Skibsted L H	2000	European Food Research and Technology2000，211，：	1
	12	Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism显示文摘	ORLIEN P V HOLM HANSEN E SKIBSTED L H	2000	European Food Research and Technology2000，211，：	1
	13	Effect of sage and garlic on lipid oxidation in high-pressure processed chick meat显示文摘	Mariutti L R B Orlien V Bragagnolo N	2008	European Food Research and Technology2008，227，2：	1
	14	Lipid oxidation in high pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism 显示文摘	Orlien V Hansen E Skibsted L H	2000	European Food Re- search and Technology2000，21，1：	1
	15	Lipid oxidation in high pressure procvsscd chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechenism显示文摘	ORLIEN V HANSEN E SKIBSTED L H	2000	European Food Research and Technology2000，211，：	1
	16	Kinetics of the forma- tion of radicals in chicken breast during high pressure pro- cessing 显示文摘	Bolumar T Skipsted L H Orlien V	2012	Food Chemistry2012，134，：	1
	17	Hydroperoxide forma-tion in rapeseed oil encapsulated in a glassy food model as influ-enced by hydrophilic and lipophilic radicals显示文摘	Orlien V Andersen AB Sinkko T		0，，02：	1
	18	Kinetics of the formation of radicals in meat during high pressure processing显示文摘	BOLUMAR T SKIBSTED LH ORLIEN V	2012	Food Chemistry2012，134，4：	1

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