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25篇 您的检索式：作者名="CANET W"

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	题名	作者	年代	出处	被引量
1	Influence of deformation rate and degree of compression on textural parameters of potato and apple tissues in texture profile analysis显示文摘	ALVAREZ M D CANET W LOPEZ M E	2002	Eur Food Res Technol2002，215，5：	1
2	Influence of deformation rate and degree of compression on textural parameters of potato and apple tissue in texture profile analysis显示文摘	Alvarez M D Canet W Lopez M E	2002	Europe Food Research and Technology2002，215，1：	1
3	Influence of deformation rate and degree of compression on textural parameters of potato and apple tissues in texture protile analysis显示文摘	ALVAREZ M CANET W L6PEZ M	2002	European Food Research and Technology2002，215，1：	1
4	Influence of deformation rate and degree of compression on textural parameters of potato and apple tissue in texture profile analysis显示文摘	Alvarez M D Canet W Lopez M E	2002	Europe Food Research and Technology2002，215，1：	1
5	Influence of deformation rate and degree of compression on textural parameters of potato and apple tissues in texture profile analysis显示文摘	ALVAREZ M CANET W LOPEZ M	2002	Europe Food Research and Technology2002，215，1：	1
6	Influence of deformation rate and degree of compression on textural parameters of potato and app-le tissues in texture profile analysis显示文摘	Alvarez M Canet W L6pez M	2002	European Food Research and Technology2002，215，1：	1
7	Influence of deformation rate and degree of compression on textural parameters of potato and apple tissues in texture profile analysis显示文摘	ALVAREZ M D CANET W LOPEZ M E	2002	European Food Research and Technology2002，215，：	1
8	Purification and Characterization of Two Pectinmethylesterase from Persimmon(Diospyros kaki)显示文摘	Alonso J Rodriguez T Canet W	1997	J Sci Food Agric1997，75，：	1
9	Influence of deformation rate and degree of compression on textural parameters of potato and apple tissues in texture profile analysis显示文摘	ALVAREZ M D CANET W LOPEZ M E	2002	Eur Food Res Technol2002，215，1：	1
10	Influence of Deformation Rate and Degree of Compression on Textural Parameters of Potato and Apple Tissues in Texture Profile Analysis 显示文摘	Mafia D A Canet W Lopez M E	2002	Europe Food Research Technology2002，215，：	1
11	Purification and Characterization of Two Pectinmethylesterase from Persimmon(Diospyros kaki)显示文摘	Alonso J Rodriguez T Canet W	1997	J Sci Food Agric1997，75，：	1
12	Influence of deformation rate and degree of compression on textural parameters of potato and apple tissues in texture profile analysis 显示文摘	Alvarez M D Canet W Lopez M E	2002	Eur Food Res Technol2002，215，：	1
13	Thermal and Calcium Pretreatment Affects Texture,Pectinesterase and Pectic Substances of Frozen Sweet Cherries显示文摘	Alonso J Canet W Rodriguez T	1997	J Food Sci1997，62，：	1
14	Kinetics of Thermal Softening Potato Tissue Heated by Different Methods 显示文摘	DALAVEZ M CANET W	2001	European Food Research and Technology2001，212，4：	1
15	Influence of deformation rate and degree of compression on textural parameters of potato and apple tissue in texture profile analysis显示文摘	Alvarez M D Canet W L6pez M E	2002	Eur Food Res Technol2002，215，：	1
16	Dynamic viscoelastic be- havior of vegetable-based infant purees 显示文摘	ALVAREZ M D CANET W	2013	Journal of Texture Studies2013，44，3：	1
17	Influence of deformation rate and degree of compression on textural parameters of potato and apple tissues in texture profile analysis显示文摘	Alvarez M Canet W L6pez M	2002	Europe Food Research Technology2002，，215：	1
18	Optimization of low- temperature blanching for retention of potato firmness:Effect of previous storage time on compression properties显示文摘	Canet W Alvarez M D Fernandez C	2005	European Food Research and Technology2005，221，34：	1
19	Steady shear and yield stress data of fresh and frozen or thawed mashed potatoes-effect of biopolymers addition显示文摘	Fernandez C Alvarez M D Canet W	2008	Food Hydrocolloids2008，22，7：	1
20	Kinetics of thermal softening of potatotissue heated by different methods显示文摘	Alvarez M D Canet W	2001	European Food Researchand Technology2001，212，4：	1

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