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21篇 您的检索式：作者名="Fadel H H M"

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	题名	作者	年代	出处	被引量
1	Influence of processed com grain in diets of dairy cows on digestion of nutrients and milk composition显示文摘	Crocker L M DePeters E J Fadel J G Perez-Monti H Taylor S J Wyckoff J A Zinn R A	1998	J Dairy Sci1998，81，：	1
2	Chitin and chitosan as possible novel nitrogen sources for ruminants显示文摘	AN M A Fadel El-Seed H E M Kamel J Sekine	2003	Canadin~ journal of animal science2003，，：	1
3	Recovery of volatile aroma components from aqueous waste streams using an activated carbon column显示文摘	EDRIS A E GIRGIS B S FADEL H M		0，，02：	1
4	Thiolcontaining compounds as controlling agents of enzymatic browningin some apple products显示文摘	Eissa H A Fadel H H M Ibrahim G E	2006	Food Res Int2006，39，8：	1
5	Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots 显示文摘	Fadel H H M Mageed M A A Lotfy S N	2008	Amino Acids2008，34，：	1
6	Heat and storage effects on the flavour of peanuts 显示文摘	El-Kayati S M Fadel H H M Mageed M A A	1998	Nahrung1998，6，：	1
7	Thiol containingcompounds as controlling agents of enzymatic browning in some appleproducts 显示文摘	EISSA H A FADEL H H M LBRAHIM G E	2006	Food Research International2006，39，8：	1
8	Bi-objective optimization design of functionally gradient materials显示文摘	Fadel G M Blouin V Y	2002	Materials and Design2002，23，7：	1
9	Investigation of the volatile aroma components of garlic leaves essential oil, possibility of utilization to enrich garlic bulb oil 显示文摘	Edris A E Fadel H M	2002	Eur Food Res Technol2002，214，：	1
10	Thiol containing compounds as controlling agents of enzymatic browning in some apple products显示文摘	Eissa H A Fadel H H M Ibrahim G E	2006	Food Res Int2006，39，8：	1
11	Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots显示文摘	Fadel H H M Mageed M A A Lotfy S N	2008	Amino Acids2008，34，：	1
12	Thiol containing compounds as controlling agents of enzymatic browning in some apple products显示文摘	EISSA H A FADEL H H M LBRAHIM G E	2006	Food Res Int2006，39，8：	1
13	Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots显示文摘	Fadel H H Abdel M A Lotfy S N	2006	Amnio Acdis2006，34，：	1
14	Investigation of the volatile aroma components of garlic leaves essential oil, Possibility of utilization to enrich garlic bulb oil 显示文摘	Edris A E Fadel H M	2002	Eur Food Res Technol2002，214，：	1
15	Thiol Containing compounds as controlling agents of enzymatic browning in some apple products显示文摘	HESHAM A EISSA HODA H M FADEL IBRAHIM G E	2006	Food Research International2006，39，8：	1
16	Quality and flavour stability of coffee substitute prepaxecl by extrusion of wheat germ and chicory roots 显示文摘	Fadel H H M Mageed M A A Lofty S N	2008	Amino Acids2008，34，：	1
17	Thiol containing compounds as controlling agents of enzymatic browning in some apple products显示文摘	Hesham A Eissa Hoda H M Fadel G E Ibrahim	2006	Food Research International2006，39，8：	1
18	Thiol containing compounds as controlling agents of enzymatic browning in some apple products显示文摘	EISSA H A FADEL H H M IBRAHIM G E	2006	Food Res Int2006，39，8：	1
19	Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots显示文摘	Fadel H H M Mageed M A A Lofty S N	2008	Amino Acids2008，34，：	1
20	Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots显示文摘	Fadel H H M Mageed M A A Lofty S N	2008	Amino Acids2008，34，：	1

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