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32篇 您的检索式：作者名="BAYINDIRLI A"

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	题名	作者	年代	出处	被引量
1	Efficiency of highpressure treatment on inactivation of pathogenic microorganisms, and enzymes in apple,orange,apricot and sour chelay juices显示文摘	Bayindirli A Alpas H Bozoglu F		0，，：	1
2	High hydrostatic pressure treatment and storage of carrot and tomato juices:Antioxidant avtivty and microbial safety显示文摘	Dede S Alpaas H Bayindirli A	2007	Journal of science of food and agriculture2007，87，5：	1
3	Inhibition of enzymatic browning in cloudy apple juice with selected antibrowning agents显示文摘	H Ozoglu A Bayindirli	2002	Food Control2002，13，：	1
4	Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar-and fat-replacer显示文摘	Kocer D Hicsasmaz Z Bayindirli A	2007	Journal of Food Engineering2007，78，3：	1
5	Inhibition of enzyrnatie browning in cloudy apple juice with selected antibrowning agents显示文摘	Ozoglu H Bayindirli A	2002	Food: Control2002，13，：	1
6	Nonenzymatic browning in clarified apple juice at high temperatures: a response surface analysis显示文摘	Bayindirli A khalafis yeniceri A	1995	Journal of Food Processing & Preservation1995，19，3：	1
7	High hydrostaticpressure treatment and storage of carrot and tomato juices:Antioxidant activity and microbial safety 显示文摘	DEDE S ALPAS H BAYINDIRLI A	2007	Journal of theScience of Food and Agriculture2007，87，5：	1
8	Enzymatic peeling of apricots, nectarines and peaches 显示文摘	Toker I Bayindirli A	2003	LWT-Tood Science and Technology2003，36，2：	1
9	Effect of l-cysteine, kojic acid and 4-hexylresorcinol combination on inhibition of enzymatic browning in Amasya apple juice显示文摘	Iyido&gcaron an N F Bayindirli A	2004	Journal of Food Engineering2004，62，3：	1
10	Effect of 1-cysteine, kojic acid and 4-hexy!resorcinol combination on inhibition of en- zymatic browning in Amasya apple juice 显示文摘	lyido gan N F Bayindirli A	2004	Journal of Food Engineering2004，62，3：	1
11	Inhibition of enzymie browning in cloudy apple juice with selected antibrowning agents 显示文摘	Ozoglu H Bayindirli A	2002	Food Control2002，13，45：	1
12	Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer显示文摘	Kocer D Hicsasmaz Z Bayindirli A	2007	Journal of Food Engineering2007，78，3：	1
13	Inhibition of enzymic browing in cloudy apple juice with selected antibrowning agent显示文摘	Ozoglu H Bayindirli A	2002	Food Control2002，13，：	1
14	Effect nf L-cysteinc kojic acid and 4-hexylresorcinol combination on inhibition of enzymalic browning in Amasya apple juice 显示文摘	Lyidoan N F Bayindirli A	2004	Journal of Food Engineering2004，62，3：	1
15	Bubble and pore\sformation of the high-ratio cake formulation with polydextrose as\sa sugar-and fat-replacer显示文摘	Kocer D Hicsasmaz Z Bayindirli A	2007	Journal of Food Engineering2007，78，3：	1
16	Inhibition of enzymic browning in cloudy apple juice with selected antibrowning agents显示文摘	OZOGLU H BAYINDIRLI A	2002	Food Control2002，13，：	1
17	Evaluation of high pressure pretreatment for enhancing the drying rates of carrot, apple, and green bean显示文摘	Yucel U Alpas H Bayindirli A	2010	Journal of Food Engineering2010，98，：	1
18	Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugarand fatreplacer显示文摘	Kocer D Hicsasmaz Z Bayindirli A	2007	Journal of Food Engineering2007，78，3：	1
19	Inhibition of enzymicbrowning in cloudy apple juice with selected antibrowningagents 显示文摘	OZOGLU H BAYINDIRLI A	2002	Food Control2002，，13：	1
20	Inactivation and injury of Escherichia coli and Staphylococcus aureus by pulsed electric fields显示文摘	S Damar F Bozoglu M Hizal A Bayindirli	2002	World J Microbiol Biotechnol2002，18，1：	1

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