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16篇 您的检索式：作者名="Kansci"

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		题名	作者	年代	出处	被引量
	1	The antioxidant activity of carnosine and its consequences on the volatile profiles of liposomes during iron/ascorbate induced phospholipid oxidation显示文摘	Germain Kansci Claude Genot Anne Meynier	1997	Food Chemistry1997，60，2：	1
	2	Nutrient content of some mushroom species of the genus Termitomyces consumed in Cameroon显示文摘	Kansci G Mossebo D C Selatsa A B	2003	Nahrung/Food2003，47，3：	1
	3	The antioxidant activity of carnosine and its consequences on the volatile profiles of liposomes during iron/ascorbate induced phospholipid oxidation显示文摘	Kansci G Genot C Meynier A	1997	Food Chem1997，60，：	1
	4	Effect of extraction conditions on some physicochemical characteristics of pectins from “ Améliorée ” and “ Mango ” mango peels显示文摘	B.B. Koubala G. Kansci L.I. Mbome M.-J. Crépeau J.-F. Thibault M.-C. Ralet	2007	Food Hydrocolloids2007，，7：	1
	5	The antioxidant activity of carnosine and its consequences on the volatile profiles of liposomes during iron/ascorbate induced phospholipid oxidation显示文摘	Claude Genot Anne Meynier	1997	Food Chemistry1997，60，2：	1
	6	Nutrient content of some mushroom species of the genus Termitomyces consumed in Cameroon显示文摘	Kansci G Mossebo DC Selatsa AB	2003	Food/Nahrung2003，47，3：	1
	7	The antioxidant activity of carnosine and its conquences on the volatile profiles of liposones during irordascorbate induced phospholipid oxidation显示文摘	Kansci G	1997	Chin1997，，60：	1
	8	Effect of extraction conditions on some physicochemical characteristics of pectins from 'Amelioree' and 'Mango' mango peels 显示文摘	Koubala B B Kansci G Mbome L I	2008	Food Hydrocolloids2008，22，：	1
	9	Physicochemical properties of dietary fibres prepared from ambarella(Spondias cytherea)and mango (Mangifera indica)peels显示文摘	Koubala B B Kansci G Gamier C	2013	Food and Bioprocess Technology2013，，6：	1
	10	The antioxidant activity of camosine and its conquenceson the volatile profiles of liposomes during irordascorbate inducedphospholipid oxidation 显示文摘	Kansci G	1997	Food chem1997，60，2：	1
	11	The antioxidant activity of carnosine and its conquences on the volatile profiles of liposomes during irordascorbate induced phospholipid oxidation显示文摘	Kansci G	1997	Food chem1997，60，2：	1
	12	Effect of extraction conditions on some physicochemical characteristics of pectins from 'Améliorée' and 'Mango' mango peels显示文摘	Koubala B Kansci G Mbome L Crépeau M J Thibault J F Ralet M C		0，，07：	1
	13	Physicochemical properties of pectins from ambarella peels (Spondias cytherea) obtained using different extraction conditions显示文摘	Koubala B Mbome L Kansci G Tchouanguep Mbiapo F Crepeau M J Thibault J F Ralet M C		0，，03：	1
	14	Effect of extraction conditions on some physicochemical characteristics of pectins from 'Ame'liore'e' and 'Mango' mango peels显示文摘	Koubala B B Kansci G Mbome L I	2008	Food Hydrocolloids2008，22，7：	1
	15	The antioxidant activity of carnosine and its conquences on the volatile profiles of liposomes during irordascorbate induced phospholipid oxidation显示文摘	Kansci G Genot C Meynier A	1997	Food Chemistry1997，60，2：	1
	16	Physicochemi- cal properties of dietary fibres prepared from ambarella (Spon- dias cytherea) and mango (Mangifera indica) peels显示文摘	KOUBALA B B KANSCI G GARNIER C	2013	Food and Bioprocess Technology2013，，6：	1

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