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44篇 您的检索式：作者名="Vermeiren F"

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	题名	作者	年代	出处	被引量
1	New preservation technologies:possibilities and limitations显示文摘	Devlieghere F Vermeiren L Debevere J	2004	International Dairy Journal2004，14，4：	1
2	Sampling times in micronucleus testing显示文摘	VANPARYS P DEKNUDT G VERMEIREN F	1992	Mutat Res1992，282，：	1
3	New Preservation Technologies: Possibilities and Limitations 显示文摘	DEVLIEGHERE F VERMEIREN L DEBEVERE J	2004	International Dairy Journal2004，14，：	1
4	Developments in the active packaging of foods显示文摘	Vermeiren L Devlieghere F van Beest M	1999	Trends Food Science &- Technology1999，10，3：	1
5	New preservation technologies: Possibilities and limitations显示文摘	DEVLIEGHERE F VERMEIREN L DEBEVERE J	2004	International Dairy Journal2004，，14：	1
6	The Ef- fectiveness of Hexamethylenetetramine-ineorporated Plastic for the Active Packaging of Foods显示文摘	Devlieghere F Vermeiren L Jacobs M	2000	Packag TechnoI Sci2000，13，3：	1
7	Sampling times in micronucleus testing 显示文摘	Vanparys P Deknudt G Vermeiren F	1992	Mutat Res1992，282，：	1
8	Developments in the active packaging of foods显示文摘	Vermeiren L Devlieghere F van Beest M	1999	Trends in Food Science & T- echnology1999，10，3：	1
9	New preserva-tion technologies : possibilities and limitations显示文摘	Devlieghere F Vermeiren L Debevere J	2004	Rev IntDairy J2004，14，：	1
10	Study of antimicrobial activity of a food packaging material containing potassium sorbate显示文摘	Devlieghere F Vermeiren L Bockstal A	2000	Acta Alimentaria2000，29，2：	1
11	New preservation technologies:Possibilities and limitations显示文摘	Devlieghere F Vermeiren L Debevere J	2004	International Dairy Journal2004，14，：	1
12	The effectiveness of hexamethylenetetramine-ineorporated plastic for the active packaging of foods显示文摘	Devlieghere F Vermeiren L Jacobs M	2000	Packaging Technology and Science2000，，13：	1
13	Effectiveness of some recent antimicrobial packaging concepts 显示文摘	Vermeiren L Devlieghere F Debevere J	2002	Food Additives & Contaminants2002，19，4：	1
14	Developments in the Active Packaging of Foods显示文摘	VERMEIREN L DEVLIEGHERE F Van BEEST M	1999	Trends in Food Science and Technology1999，，10：	1
15	New preservation technologies: possibilities and limitations显示文摘	Devlieghere F Vermeiren L Debevere J	2004	International Dairy Journal2004，14，4：	1
16	New preservation technologies:Possibilities and limitations显示文摘	DEVLIEGHERE F VERMEIREN L DEBEVERE J	2004	International Dairy Journal2004，14，4：	1
17	New preservationtechnologies: Possibilities and limitations显示文摘	Delieghere F Vermeiren L Debevere J	2004	IntDairy2004，14，：	1
18	School refusal and anxiety in adolescence:Non-randomized trial of a developmentally sensitive cognitive behavioral therapy显示文摘	Heyne D Sauter F M Van Widenfelt B M Vermeiren R Westenberg P M		0，，：	1
19	The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffeting capacity: A case study with Lactobacillus sakei 10A显示文摘	VERMEIREN L DEVLIEGHERE F VANDEKINDEREN I	2006	Meat Science2006，74，3：	1
20	Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products 显示文摘	L Vermeiren F Devlieghere	2004	International Journal of Food Microbiology2004，96，：	1

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