维普期刊资源整合服务平台（V6.5）

49篇 您的检索式：作者名="A Angersbach"

选中清除导出查看参考文献查看引证文献引用追踪共3页首页上一页第1页下一页末页 /3 跳转

	题名	作者	年代	出处	被引量
1	Impact of Pulsed electric field treatment on the recovery and quality of plant oils 显示文摘	Guder jan M To P S Angersbach A	2004	Journal of Food Engineering2004，26，：	1
2	Synergistic effect of high hydrostatic pressure pretreatment and osmotic stress on mass transfer during osmotic dehydration显示文摘	RASTOGI N K ANGERSBACH A KNORR D	2000	Journal of Food Engineering2000，，45：	1
3	Effects of pretreatments on the diffusion kinetics and some quality parameters of osmotically dehydrated apple slices 显示文摘	Taiwo K A Angersbach A Adeomowaye S I O Knorr D	2001	Journal of agricultural and food chemistry2001，49，：	1
4	Use of pulsed electric field of plant based foods 显示文摘	B I O Ade - Omowaye Apre - rt ea tmentt o improve Angersbach K A Taiwo	2001	Trends in Food Science & Technology2001，12，：	1
5	Osmoticde hydration of bell peppers: influence of high intensity elecrtic field pulses and elevated tempearturer teatment 显示文摘	B I O Ade - Omowaye N K Rastogi A Angersbach	2002	Joumal of Food Engineering2002，54，：	1
6	Osmotic dehydration of bell peppers:influence of high intensity electric field pulses and elevated temperature treatment显示文摘	ADE-OMOWAYE B I RASTOGI N K ANGERSBACH A		0，，54：	1
7	Synergistic effect of high dydrostatic pressure pretreatment and osmotic stress on mass transfer during osmotic dehydration显示文摘	Rastogi N K Angersbach A Knorr D	2000	J Food Engineering2000，45，：	1
8	The use of pulsed electric fields in producing juice from paprika 显示文摘	Ade-Omowaye Angersbach A Taiwo K A	2001	Journal of Food Processing Preservation2001，25，：	1
9	Synergistic effect of high hydrostatic pressure pretreatment and osmotic stress on mass transfer during osmotic dehydration显示文摘	RSTOGI N K ANGERSBACH A KNORR K		0，，45：	1
10	Combined effects of pulsed electric field pre-treatment and partial osmotic dehydration on air drying behaviour of red bell pepper显示文摘	ADE-OMOWAYE B I O RASTOGI N K ANGERSBACH A		0，，60：	1
11	Effects of pulsed electric fields on cell membranes in real food systems显示文摘	ANGERSBACH A U HEINZ VOL KNORR D	2000	Food Science & Emerging Technologies2000，1，：	1
12	Impact of high intensity electric field pulses on cell permeabilisation and as pre-processing step in coconut processing显示文摘	ADE-OMOWAYEL B I O ANGERSBACH A Angersbach A	2001	Food Science & Emerging Technologies2001，1，：	1
13	Use of pulsed electric field pre - treatment to improve dehydration characteristics of plant based foods 显示文摘	Ade - Omowaye IBO Angersbach A Knorr D	2001	Trends in Food Science and Technology2001，12，8：	1
14	Influence of high intensity electric field pulses and osmotic dehydration on the rehydration characteristics of apple slices at different temperature 显示文摘	Taiwo KA Angersbach A Knorr D	2002	Journal of Food Engineering2002，52，2：	1
15	Peservation of liquid foods by high intensity pulsed electric fields-basic concepts for Process design显示文摘	HEINZ V ALVAREZ L ANGERSBACH A	2002	Trends in Food Science & Technology2002，，12：	1
16	Effects of puled electric fields on cell membranes in real food systems显示文摘	Angersbach A Heinz V Knorr D	2000	Innovative Food Science & Emerging Technologies2000，1，2：	1
17	Im- pact of pulsed electric field on the recovery and quality of plant oils 显示文摘	GUDERJAN M TOPFL S ANGERSBACH A	2005	J Food Eng2005，67，：	1
18	Impact of high intensity electric field pulses on plant membrane permeabilisation显示文摘	Knorr D Angersbach A	1998	Trends in Food Science&Technology1998，，9：	1
19	Impact of pulsed electric fields treatment on the recovery and quality of plant oils显示文摘	M Guder Jan S ToP A Angersbach D Knorr	2004	J of Food Engineering2004，，26：	1
20	Effects of high hydrostatic pressure or high intensity electrical field pulse pre-treatment on dehydration characteristics of red paprika显示文摘	Ade -Omowaye BIO Rastogi N K Angersbach A	2001	Innovative Food Science and E-merging Technologies2001，217，：	1

返回顶部每页显示：

共3页首页上一页第1页下一页末页 /3 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示