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82篇 您的检索式：期刊名="Procedia Food Science"

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	题名	作者	年代	出处	被引量
1	Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds显示文摘		2011	Procedia Food Science2011，，：	2
2	Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio显示文摘	Natalia Szerman Yanina Barrio Belén Schroeder Paula Martinez Ana María Sancho Claudio Sanow Sergio Ramón Vaudagna	2011	Procedia Food Science2011，，：	1
3	Assessing the use of dielectric spectroscopy to analyse calcium induced compositional and structural changes in a model cheese显示文摘	SMITH J ALISTAIR CAR A GOLDING M	2011	Procedia Food Science2011，1，：	1
4	Effect of probiotic bacteria on chemical composition and sensory quality of fermented sausages显示文摘	ZORICA R DUEAN Z NEMANJA M	2011	Procedia Food Science2011，，1：	1
5	Use of dried pumpkins in wheat bread production 显示文摘	Rakcejeva T Galoburda R Cude L	2011	Procedia Food Science2011，，1：	1
6	Biopolymer-based films as carriers of antimi- crobial agents 显示文摘	Kyriaki G Z Konstantinos P K Costas G B	2011	Procedia Food Science2011，，1：	1
7	Functional foods enriched in Aloe vera. Effects of vacuum impregnation and temperature on the respiration rate and the respiratory quotient of some vegetables显示文摘	Sigrid Sanzana María Luisa Gras Daniel Vidal-Brotóns	2011	Procedia Food Science2011，，：	1
8	Possibility of using durum wheat flour as an im- provement agent in bread making process显示文摘	Aleksandra Torbica Miroslav Hadnadev Tamara Dapcevie Hadnadev	2011	Procedia Food Science2011，，1：	1
9	The technology of butters’ enriching with carrots’ powder显示文摘	T.O. Rashevska O.M. Vasheka	2011	Procedia Food Science2011，，：	1
10	Enhancement antimicrobial activity of hyphothiocyanite using carrot against Staphylococcus Aureus and Escherichia Coli 显示文摘	Al -Baarri A N Legowo A M Hayakawa S	2015	Procedia Food Science2015，3，：	1
11	Effect of probiotic bacteria on chemical composition and sensory quality of fermented sausages显示文摘	Radulovic'Z ivkovic'D Mirkovic'N	2011	Procedia Food Science2011，1，：	1
12	The influence of freeze drying conditions on micro- structural changes of food products 显示文摘	Vasiliki P Oikonomopoulou Magdalini K Krokida Vaios T Karathanos	2011	Procedia Food Science2011，，1：	1
13	Deployment of Response Surface Methodology to Optimize Recovery of Grape (Vitis vinifera) Stem and Seed Polyphenols显示文摘	Evangelia Karvela Dimitris P Makris Nick Kalogeropoulos	2011	Procedia Food Science2011，，1：	1
14	Effect of drying on Aloe's fimctional components 显示文摘	Krokida M Pappa A Agalioti M	2011	Procedia Food Science2011，，：	1
15	Application of chitosan-sunflower oil edible films to pork meat hamburgers 显示文摘	Vargas M Albors A Chiralt A	2011	Procedia Food Science2011，1，：	1
16	Effect of vacuum impregnation treatments to improve quality and texture of zucchini (Cucurbitapepo L)显示文摘	ELISABETTA OCCHINO ISABEL HERNANDO EMPAR LLORCA	2011	Procedia Food Science2011，1，1：	1
17	Biogenic amine levels in dry fermented sausages produced and sold in Greece显示文摘	PAPAVERGOU E J	2011	Procedia Food Science2011，1，：	1
18	Biogenic amine levels in dry fermented sausages produced and sold in Greece 显示文摘	Ekaterini J P	2011	Procedia Food Science2011，1，1：	1
19	Rapid assessment ofmeat quality by means of an electronic nose and support vector ma-chines 显示文摘	Papadopoulou 0 S Tassou C C Schiavo L	2011	Procedia Food Science2011，1，：	1
20	Composi-tion and Isolation of Lactoferrin from Colostrum and Milk of VariousGoat Breeds 显示文摘	BAHAR R A MAHESWARI R A BACHROEM S M	2015	Procedia Food Science2015，3，：	1

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