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14篇 您的检索式：作者名="De Pilli T"

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		题名	作者	年代	出处	被引量
	1	Prevention of enzymatic browning in sliced potatoes by blanching in boiling saline solutions显示文摘	C Severini A Baiano T De Pilli	2003	LWT-Food Science and Technology2003，36，7：	1
	2	Mass transfer during osmotic dehydration of apples显示文摘	Derossi A De Pilli T Severini C	2008	Journal of Food Engineering2008，86，4：	1
	3	Reduction in the pH of vegetables by vacuum impregnation: A study on pepper显示文摘	DEROSSI A DE PILLI T SEVERINI C	2010	Journal of Food Engineering2010，99，1：	1
	4	Effect of some emulsifiers on the structure of extrudates with high content of fat显示文摘	PILLI T DE CARBONE B F FIORE A G	2007	Journal of Food Engineering2007，79，4：	1
	5	Autoxidation of packed al-monds as affected by Maillard reaction volatile compounds derived fromroasting显示文摘	SEVERINI C GOMES T DE PILLI T	2000	Journal of Agricultural&Food Chemistry2000，48，10：	1
	6	Prevention of enzymatic browning in sliced potatoes by blanching in boiling saline solutions显示文摘	C Severini A Baiano T De Pilli	2003	Lebensm-Wissu-Technol2003，，36：	1
	7	Application of vacuum impregnation techniques to improve the pH reduction of vegetables: study on carrots and eggplants显示文摘	DEROSSI A DE PILLI T SEVERINI C	2013	Food and Bioprocess Technology2013，6，11：	1
	8	Study on formation of starch-lipid complexes during extrusion-cooking of almond flour 显示文摘	De Pilli T Jouppila K Ikonen J	2008	Journal of Food Engineering2008，87，：	1
	9	Vitamin C kinetic degradation of strawberry juice stored under non-isothermal conditions显示文摘	DEROSSI A de PILLI T FIORE A G	2010	LWT- Food Science and Technololy2010，43，4：	1
	10	Mass transfer dur- ing osmotic dehydration of apples显示文摘	Derossi A De Pilli T Severini C	2008	Journal of Food Engineering2008，86，4：	1
	11	Partial substitution of pork backfat with extra-virgin olive oil in salami products: effects on chemical, physical and sensorial quality显示文摘	SEVERINI C de PILLI T BAIANO A	2003	Meat Sci2003，64，4：	1
	12	Autoxidation of packed almonds as affected by Maillard reaction volatile compounds derived from roasting 显示文摘	Severini C Gomes T De Pilli T	2000	Journal of Agrlcul-tural and Food Chemistry2000，48，10：	1
	13	Reduction in the p H of vegetables by vacuum impregnation:A study on pepper显示文摘	Derossi A De Pilli T Severini C	2010	Journal of Food Engineering2010，99，1：	1
	14	Application of Vacuum Impregnation Techniques to Improve the p H Reduction of Vegetables:Study on Carrots and Eggplants显示文摘	Derossi A De Pilli T Severini C	2013	Food Bioprocess Technol2013，6，11：	1

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