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40篇 您的检索式：作者名="Pothakamury"

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	题名	作者	年代	出处	被引量
1	Fundamental aspects of controlled release in foods 显示文摘	Usha R Pothakamury Guatavo V Barbosa-Ganovas	1995	Trends in Food Science and Technology1995，，5：	1
2	High voltage pulsed electric field inactiration of Bacillus subtilis and Lactobacillus delbrueckii显示文摘	Pothakamury U R Monsalve-Gonzalez A Barbosa-Canovas G V	1995	Spanish Journal of Food Science and Technology1995，35，：	1
3	Inactivation of Escherichia coli by combining pH,ionicstrength and pulsed electric field hurdles显示文摘	Vega-Mercado H Pothakamury U R Chang F J	1996	Food Research International1996，29，：	1
4	Fundamental aspects of controlled release in foods显示文摘	Usha R Pothakamury Gustavo V Barbosa-Canovas	1995	Trends in Food Science & Technology1995，6，12：	1
5	High voltage pulsed electric field inactivatio n of bacillus Subtilis and Lactobacillus delbrueehii Spanish显示文摘	POTHAKAMURY U R	1994	J Food Sci Technol1994，35，：	1
6	Fundamental aspects of controlled release in foods显示文摘	PothaKamury U R Barbosa-Canovas G V	1995	Trends in Food Science & Technology1995，6，12：	1
7	Inactivation of Escheriachia coli and Staphylococcus aereus in model food by pulsed electric fields technology显示文摘	Pothakamury U R Monsalve - Gonzalez A Barbosa - Canovas G V	1995	Food Research International1995，28，2：	1
8	Fundamental aspects of controlled release in foods显示文摘	Pothakamury U R Barbosa-Canovas G V	1995	Trends in Food Science and Technology1995，，6：	1
9	Fundamentalaspects of controlled release in foods显示文摘	Usha IL Pothakamury Gustavo V Barhnsa-Cfmovas	1995	Trends infoodscience & technology1995，6，12：	1
10	Fundamental aspects of controlled release in foods显示文摘	Pothakamury U R Barbosa-C6novas G V	1995	Trends in Food Science & Technology1995，6，12：	1
11	Food Pas-teurization Using High-Intensity Pulsed Elec-tric Fields显示文摘	Qin BL Pothakamury UR VegaH	1995	Food Technol1995，，49：	1
12	Inactivation of Escherichia coli by combining pH,ionic strength,and pulsed electric fields hurdles显示文摘	POTHAKAMURY U P CHANG F J	1996	Food Res Int1996，29，：	1
13	Fundamental aspects of controlled release in -oods 显示文摘	Pothakamury U R Barbosa-Cdnovas G V	1995	Trends in Food Science Technology1995，，6：	1
14	Fundamental aspects of controlled release in foods显示文摘	Usha R Pothakamury Gustavo V Barbosa-Canovas	1995	Trends in Food Science and Technology1995，5，：	1
15	Magnetic field in activation of microorganisms and generation of biological changes 显示文摘	Pothakamury U R Monsalve-Gonzalea Barbosa-Canovas G V	1993	Food Technol1993，47，12：	1
16	Food pas- teurization using high intensity pulsed electric fields 显示文摘	Qin B Pothakamury U R Vega H	1995	Food Technol1995，49，12：	1
17	Magnetic-field inactivation of microorganisms and generation of biological changes显示文摘	Barbosa-Cánovas G V Swanson B G	1993	Food Technology1993，12，：	1
18	Food pasteurization using high-intensity pulsed electric fields显示文摘	Qin B L Pothakamury U R Vega H	1995	Food Technology1995，49，12：	1
19	Fundamental aspects of controlled release in foods 显示文摘	Pothakamury U R Barbusa-canovas G V	1995	Trends in Food Science & Technology1995，6，12：	1
20	Ultrastructural changes in Staphylococcus aureus treated with pulsed electric fields显示文摘	Pothakamury U R Barbosa-Canovas G V Swanson B G Spence K D	1997	Food Science and Technology International1997，，3：	1

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