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67篇 您的检索式：作者名="Arntfield"

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	题名	作者	年代	出处	被引量
1	Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach显示文摘	Kun Wang Susan D. Arntfield	2014	Food Chemistry2014，，：	2
2	The Adult Mouse and Human Pancreas Contain Rare Multipotent Stem Cells that Express Insulin显示文摘	Simon R. Smukler Margot E. Arntfield Rozita Razavi George Bikopoulos Phillip Karpowicz Raewyn Seaberg Feihan Dai Simon Lee Rosemary Ahrens Paul E. Fraser Michael B. Wheeler Derek van der Kooy	2011	Cell Stem Cell2011，，3：	2
3	Firmness of heat in- duced albumen eoagulum 显示文摘	Beveridge T Arntfield S Ko S Chung J K L	1980	Poultry Science1980，59，：	1
4	The Influence of Processing Parameters on Food Protein Functionality, I: Differential Scanning Calorimetry as an Indicator of Protein Denaturation显示文摘		1981	Can Inst Food Sci Technol J1981，，14：	1
5	Gelation properties of myofibrillar/pea protein mixtures induced by transglutaminase crosslinking显示文摘	Xiang Dong Sun Susan D. Arntfield	2011	Food Hydrocolloids2011，，2：	1
6	Improvement of canola protein gelation properties through enzymatic modification with trans glutaminase显示文摘	Pinterits A Arntfield SD	2008	L W T -Food Science and Technology2008，41，1：	1
7	Structural changes of sinapic acid during alkali induced air oxidation and the development of color substances 显示文摘	CAI R ARNTFIELD S D CHARLTON J L	1999	J Am Oil Chem Soc1999，76，：	1
8	Influence of salts on the microstructural and theological properties of heat- induced protein networks from ovalbumin and vicilin 显示文摘	Arntfield S D Murray E D Ismond M A H	1990	Journal of Agricultural and Food Chemistry1990，38，：	1
9	Gelation properties of chicken myofibrillar protein induced by transglutaminase crosslinking显示文摘	Sun X D Arntfield S D	2011	Journal of Food Engineering2011，107，2：	1
10	Surface hydrophobicity of commercial canola proteins mixed with κ-carrageenan or guar gum显示文摘	F.O. Uruakpa S.D. Arntfield	2005	Food Chemistry2005，，2：	1
11	Functional properties of raw and processed canola meal显示文摘	R.Y. Khattab S.D. Arntfield	2009	LWT - Food Science and Technology2009，，6：	1
12	Textural analysis of reduced vanilla ice cream products显示文摘	Aime D B Arntfield S D Malcolmson L J	2001	Food Research International2001，34，：	1
13	Thermal gelation of the 12s canola globulin显示文摘	LEGER L W ARNTFIELD S D	1993	J Am Oil Chem Soc1993，79，：	1
14	Binding of carbonyl flavors to canola, pea and wheat proteins using GC/MS approach 显示文摘	Wang K Arntfield S D	2014	Food Chemistry2014，157，：	1
15	A comparative study on the phenolic acids identified and quantified in dry beans using HPLC as affected by different extraction and hydrolysis methods显示文摘	Ross K A Beta T Arntfield S D		0，，01：	1
16	Textural analysis of fat reduced vanilla ice cream productsl显示文摘	AIME D B ARNTFIELD S D MALCOLMSON L J RYLAND D	2001	Food Research International2001，34，：	1
17	The Adult Mouse and Human Pancreas Contain Rare Multipotent Stem Cells that Express Insulin显示文摘	Simon R. Smukler Margot E. Arntfield Rozita Razavi George Bikopoulos Phillip Karpowicz Raewyn Seaberg Feihan Dai Simon Lee Rosemary Ahrens Paul E. Fraser Michael B. Wheeler Derek van der Kooy	2011	Cell Stem Cell2011，，3：	1
18	Gelation properties of saltextracted pea protein induced by heat treatment显示文摘	SUN X D ARNTFIELD S D		0，，02：	1
19	Superheated steam processing of oat groats显示文摘	Head D S Cenkowski S Arntfield S	2010	LWT-Food Science and TechnologW2010，43，4：	1
20	Con- version of phenolics to lignans:sinapic acid to thomasidio- ie acid 显示文摘	RUBINO M I ARNTFIELD S D CHARLTON J L	1995	J Am Oil Chem Soc1995，72，：	1

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