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20篇 您的检索式：作者名="B Guignon"

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	题名	作者	年代	出处	被引量
1	Experimental determination of the amount of ice instantaneously formed in high-pressure shift freezing显示文摘	Otero L Sanz PD Guignon B	2009	Journal of Food Engineering2009，95，4：	1
2	Pressure-shift nucleation:A potential tool for freeze concentration of fluid foods显示文摘	Otero L Sanz P Guignon B	2012	Innovative Food Science&Emerging2012，13，：	1
3	Conventional freezing plus high pressure–low temperature treatment: Physical properties, microbial quality and storage stability of beef meat显示文摘	Pedro P. Fernández Pedro D. Sanz Antonio D. Molina-García Laura Otero Bérengère Guignon Sergio R. Vaudagna	2007	Meat Science2007，，4：	1
4	High-pressure shift freezing versus high-pressure assisted freezing: effects on the microstructure of a food model显示文摘	Fernandez P Otero L Guignon B	2006	Food Hydrocolloids2006，20，4：	1
5	High-pressure shift freezing verse high-pressure assisted freezing:Effect on the microstructure of a food model显示文摘	PP Fernandez L Otero B Guignon	2006	Food Hydrocolloids2006，20，：	1
6	Modeling thermophysical properties of food under high pressure 显示文摘	Otero L Guignon B Aparicio C	2010	Critical Reviews in Food Science and Nutrition2010，50，4：	1
7	High-pressure shift freezing versus high-pressure assisted freezing: Effects on the microstructure of a food model显示文摘	Fernandez P P Otero L Guignon B	2006	Food Hydrocolloids2006，20，4：	1
8	Fluid bed encapsulation of particles; principles and practice显示文摘	Guignon B Duquenoy A Dumoulin E D	2002	Drying Technology: An International Journal2002，，：	1
9	High-pressure shift freezing versus high-pressure assisted freezing: Effects on the ~nicrostructure of a food model显示文摘	Femfindez P P 0tero L Guignon B	2006	Food Hydrocolloids2006，20，4：	1
10	The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef earpaecio显示文摘	Vaudagna SR Gonzalez CB Guignon B	2012	Meat Science2012，92，4：	1
11	Ice content and temperature determination from ultrasonic measurements in partially frozen foods 显示文摘	Aparieio C Otero L Guignon B	2008	Journal of Food Engineering2008，88，2：	1
12	Determination, analysis and prediction of the volumetric behavior of milk at high pressure显示文摘	GUIGNON B REY-SANTOS I SANZ P D	2014	Food Research International2014，，64：	1
13	Modeling thermophysical properties of food under high pressure显示文摘	Otero L Guignon B Aparicio C	2010	Critical Reviews in Food Science and Nutrition2010，50，4：	1
14	Experimental determination of the amount of ice instantaneously formed in high-pressure shift freezing显示文摘	Otero L Sanz P Guignon B	2009	Journal of Food Engineering2009，95，4：	1
15	Conventional freezing plus high pressure–low temperature treatment: Physical properties, microbial quality and storage stability of beef meat显示文摘	Pedro P. Fernández Pedro D. Sanz Antonio D. Molina-García Laura Otero Bérengère Guignon Sergio R. Vaudagna	2007	Meat Science2007，，4：	1
16	Intraocular cysticercosis:A difficult diagnosis显示文摘	Guignon B Trepsat C	2002	J Fr Ophthalmol2002，25，5：	1
17	The effectsof high hydrostatic pressure at subzero temperature on thequality of ready-to-eat cured beef carpaccio显示文摘	Vaudagna S R Gonzalez C B Guignon B	2012	Meat Science2012，92，4：	1
18	High-pressure shift freezing versus high-pressure assisted freezing:Effects on the microstructure of a food model显示文摘	Fernandez PP Otero L Guignon B	2000	Journal of Food Science2000，65，3：	1
19	Ice content andtemperature determination from ultrasonic measurements in partiallyfrozen foods显示文摘	APARICIO C OTERO L GUIGNON B	2008	Journal of Food Engineering2008，88，2：	1
20	High-pressure shift freezing versus high-pressure assisted freezing:Effects on the microstructure of a food model显示文摘	Otero L Guignon B	2006	Food Hydrocolloids2006，20，4：	1

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