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17篇 您的检索式：作者名="FESSAS D"

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		题名	作者	年代	出处	被引量
	1	Interactions between arabinoxylans and wheat proteins显示文摘	Fessas D A Schiraldi	2003	Food Chemistry2003，，：	1
	2	Isothermal calorimetry approach to evaluate shelf life of foods显示文摘	Riva M Fessas D Schirald i A	2001	Thermochimica Acta2001，370，：	1
	3	Guidelines for buckwheat enriched bread显示文摘	Fessas D Signorelli M Ambrogina Pagani	2008	Journal of Thermal Analysis and Calorimetry2008，91，1：	1
	4	Isothermal calorimetry approach to evaluate shelf life of foods显示文摘	Riva M Fessas D Schiraldi A	2001	Thermochimica Acta2001，370，：	1
	5	Starch Gelatinization Kinetics in Bread Doush DSC Investigations on'Simulated'Baking Processes显示文摘	Fessas D Schiraldi A	2000	J Thermal Analysis and Calorimetry2000，61，：	1
	6	Isothermal calorimetry approach to evaluate shelf life of foods显示文摘	Riva M Fessas D Schiraldi A	2001	Thermochimica Acta2001，370，：	1
	7	Classical thermogravimctry and Kundscn thermogravlmetry to check states and displacc-ments of water in food systems显示文摘	Schiraldi A Fessas D	2003	Y Therm Anal Cal2003，71，：	1
	8	Water properties in wheat flour dough I : Classical thermogravimetry approach 显示文摘	Fessas D Schiraldi A	2001	Food Chemistry2001，72，：	1
	9	Water properties in wheat flourdough Ⅱ: Classical and Knudsen thermogravimetry approach 显示文摘	Fessas D Schiraldi A	2005	Food Chem2005，90，：	1
	10	Water properties in wheat flour dough II: classical and knudsen thermogravimetry approach显示文摘	Fessas D Schiraldi A	2005	Food Chemistry2005，90，：	1
	11	Isothermal calorimetry approach to evaluate shelf life of foods 显示文摘	Riva M Fessas D Schiraldi A	2001	Thermoehimiea Acta2001，370，：	1
	12	Guidelines for buckwheat enriched bread显示文摘	Fessas D Signorelli M Ambrogina Pagani		0，，01：	1
	13	Thermal unfolding of monomeric and dimeric beta-lactoglobulins 显示文摘	Fessas D Iametti S Schiraldi A	2001	Eu- ropean Journal of Biochemistry2001，268，20：	1
	14	Interactions between arabinoxylans and wheat proteins显示文摘	Fessas D Schiraldi A	2003	Food Chemistry2003，23，：	1
	15	Texture and staling of wheat bread crumb: effects of water extractable proteins and pentosans显示文摘	FESSAS D SCHIRALDI A	1998	Thermochimica Acta1998，323，：	1
	16	Isothermal calorimetry approach to evaluate shelf life of foods显示文摘	RIVA M FESSAS D SCHIRALDI A	2001	Thermochimica Acta2001，370，：	1
	17	Contribution of the dimeric state to the thermal stability of the flavoprotein D-amino acid oxidase显示文摘	Pollegioni L Iametti S Fessas D	2003	Protein Science2003，12，5：	1

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