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130篇 您的检索式：作者名="ZAYAS J"

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	题名	作者	年代	出处	被引量
1	Wheat classification using image analysis and crush-force parameters显示文摘	Zayas I Y Steele J L Katcevich A	1996	Transaotiona of the ASAE1996，39，6：	1
2	Multi-plexed fiber Bragg grating interrogation system using amicroelectromechanical Fabry-Perot tunable filter显示文摘	ALLAN W R GRAHAM Z W ZAYAS J R	2009	IEEE Sensors Journal2009，9，8：	1
3	Functionality of milk proteins and corn germ protein flour in comminuted meat products显示文摘	Hung S C Zayas J F	1992	Food Quality1992，15，2：	1
4	Thermo-rheology,quality characteristics,and microstruture of frankfurters prepared with selected plant and milk additives显示文摘	Atughonu A G Zayas J F	1998	Food Quality1998，21，3：	1
5	Properties and quality characteristics of rennin extracted by ultrasound显示文摘	Zayas J F	1987	Biotechnology and Bioengineering1987，，：	1
6	Microstructure of Frankfurters Extended with Wheat Germ Proteins显示文摘	GNANASAMBANDAM R ZAYAS J F	1994	J Food Sci1994，59，3：	1
7	Mucosal immunization using proteoliposome and cochleate structures from Neisseria meningitidis serogroup B induce mucosal and systemic responses 显示文摘	Campo J D Zayas C Romeu B	2009	Methods2009，49，4：	1
8	Wheat classification using image analysis and crush force parameters显示文摘	ZAYAS I Y STEELE J L KATCEVICH A	1996	Transactions of the ASAE1996，39，6：	1
9	Effects of ultrasound treatment on the properties of chymosin显示文摘	Kim S M Zayas J F	1991	Journal of Food Science1991，56，4：	1
10	Phenolic Acid Contributions to Taste Characteristics of Corn Germ Protein Flour Products 显示文摘	Zayas J F Huang C J	1991	Journal of Food Science1991，56，5：	1
11	Foaming properties of selected plant and animal显示文摘	Vani B Zayas J F	1995	Journal of Food Science1995，60，5：	1
12	Comparative quality characteristics of chymosin extracts obtained by ultrasound treatment显示文摘	Kim S M Zayas J F	1991	Journal of Food Science1991，56，2：	1
13	Functionality of defatted corn germ proteins in a model system:fat binding capacity and water retention显示文摘	Lin C S Zayas J F	1987	Journal of Food Science1987，52，5：	1
14	Protein solubility, water retention, fat binding of corn germ protein flour compared with milk proteins 显示文摘	Hung S C Zayas J F	1992	J food sci1992，，57：	1
15	Effect of ultrasonic treatment on the extractionof chymosin显示文摘	ZAYAS J F	1986	J Dairy Sci1986，69，7：	1
16	Quality characteristics of meat batters and frankfurters containing wheat germ protein flour显示文摘	GNANASAMBANDAM R ZAYAS J	1994	Journal of Food Quality1994，17，2：	1
17	Emulsifying properties of corn germ proteins 显示文摘	Zayas J F lin C S	1989	J Cereal Chem1989，，66：	1
18	Influence of ultrasound on the properties of chymosin and the ultrastructure of abomasum during chymosin extraction显示文摘	Kim S M Zayas J F	1991	Journal of Food Processing and Preservation1991，15，：	1
19	Foaming properties of selected plant and animal protein 显示文摘	Bolnedi Vani Zayas J F	1995	Food Science1995，，60：	1
20	Chemical and bacteriological stability of frankfurters extended with wheat germ,corn germ and soy proteins 显示文摘	Gnanasambandam R Zayas J F	1994	Journal of Food Processing and Preservation1994，18，2：	1

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