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12篇 您的检索式：作者名="Indrawati I"

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		题名	作者	年代	出处	被引量
	1	Heat-induced changes in the susceptibility of egg white proteins to enzymatic hydrolysis: a kinetic study显示文摘	VAN DER PLANCKEN I VAN REMOORTERE M INDRAWATI	2003	Journal of Agricultural and Food Chemistry2003，51，13：	1
	2	Kinetic study on the changes in the susceptibility of egg white proteins to enzymatic hydrolysis induced by heat and high hydrostatic pressure pretreatment显示文摘	VAN DER PLANCKEN I DELATTRE M INDRAWATI	2004	Journal of Agricultural and Food Chemistry2004，52，18：	1
	3	Soybean lipoxygenase inactivation by pressure at subzero and elevated temperatures 显示文摘	Indrawati I Loey A M Van Ludikhuyze L R	1999	Journal of Agricultural & Food Chemistry1999，47，6：	1
	4	Does high pressure processing influence nutritional aspects of plant based food systems 显示文摘	Indrawati O Van der Plancken I Van Loey A	2008	Trends in Food Science : Technology2008，，19：	1
	5	Effect of combined pressure and temperature on soybean lipoxygenase 显示文摘	Ludikhuzyel Indrawati Broeck I	1998	J Agric Food Chem1998，46，10：	1
	6	Impact evaluation of high pressure treatment on foods: considerations on the development of pressure - temperature - time integrators ( pTl'Is ) 显示文摘	Van der P I Grauwet T Indrawati O	2008	Trends in Food Science & Technology2008，19，6：	1
	7	Effect of combined pressure and temperature on soybean lipoxygenase显示文摘	Ludikhuzyel Indrawati Broeck I	1998	J Agric Food Chem1998，46，10：	1
	8	Soybean lipoxygenase inactivation by pressure at subzero and elevated temperatures显示文摘	Indrawati I van Loey A M Ludikhuyze L R	1999	Journal of Agricultural & Food Chemistry1999，47，：	1
	9	High pressure and thermal denaturation kinetics of soybean lipoxygenase:a study based on gel electrophoresis显示文摘	Ludikhuyze L R Indrawati I van den Broeck I	1998	Lebensmittel-Wissenschaft und -Technologie1998，31，：	1
	10	Thermal and high-pressure inactivation of tomato polygalacturonase:a kinetic study显示文摘	Fachin D van Loey A Indrawati I	2002	Journal of Food Science2002，67，：	1
	11	Does high pressure processing influence nutritional aspects of plant based food systems显示文摘	Indrawati O Vander P I Van LA		0，，19：	1
	12	Kineticstudy on the changes in the susceptibility of egg white proteins toenzymatic hydrolysis induced by heat and high hydrostatic pressurepretreatment显示文摘	van der PLANCKEN I DELATTRE M INDRAWATI I	2004	J Agric Food Chem2004，52，18：	1

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