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26篇 您的检索式：作者名="Guignon"

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	题名	作者	年代	出处	被引量
1	Genomic analysis of NAC transcription factors in banana (Musa acuminata) and definition of NAC orthologous groups for monocots and di- cots 显示文摘	Cenci A Guignon V Roux N	2014	Plant Molecular Biology2014，85，12：	1
2	Experimental determination of the amount of ice instantaneously formed in high-pressure shift freezing显示文摘	Otero L Sanz PD Guignon B	2009	Journal of Food Engineering2009，95，4：	1
3	Pressure-shift nucleation:A potential tool for freeze concentration of fluid foods显示文摘	Otero L Sanz P Guignon B	2012	Innovative Food Science&Emerging2012，13，：	1
4	Conventional freezing plus high pressure–low temperature treatment: Physical properties, microbial quality and storage stability of beef meat显示文摘	Pedro P. Fernández Pedro D. Sanz Antonio D. Molina-García Laura Otero Bérengère Guignon Sergio R. Vaudagna	2007	Meat Science2007，，4：	1
5	Genomic analysis of NAC transeription factors in banana (Musa acuminata ) and definition of NAC orthologous groups for monocots and dicots显示文摘	CENCI A GUIGNON V ROUX N et a l	2014	Plant Molecular Biology2014，85，12：	1
6	High-pressure shift freezing versus high-pressure assisted freezing: effects on the microstructure of a food model显示文摘	Fernandez P Otero L Guignon B	2006	Food Hydrocolloids2006，20，4：	1
7	High-pressure shift freezing verse high-pressure assisted freezing:Effect on the microstructure of a food model显示文摘	PP Fernandez L Otero B Guignon	2006	Food Hydrocolloids2006，20，：	1
8	Modeling thermophysical properties of food under high pressure 显示文摘	Otero L Guignon B Aparicio C	2010	Critical Reviews in Food Science and Nutrition2010，50，4：	1
9	Genomie analysis of NAC transcription factors in banana (Musa acuminata ) and definition of NAC orthologous groups for rnonocots and dicots显示文摘	CENCI A GUIGNON V ROUX N	2014	Plant Molecular Biology2014，85，12：	1
10	The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio显示文摘	S.R. Vaudagna C.B. Gonzalez B. Guignon C. Aparicio L. Otero P.D. Sanz	2012	Meat Science2012，，4：	1
11	High-pressure shift freezing versus high-pressure assisted freezing: Effects on the microstructure of a food model显示文摘	Fernandez P P Otero L Guignon B	2006	Food Hydrocolloids2006，20，4：	1
12	Fluid bed encapsulation of particles; principles and practice显示文摘	Guignon B Duquenoy A Dumoulin E D	2002	Drying Technology: An International Journal2002，，：	1
13	High-pressure shift freezing versus high-pressure assisted freezing: Effects on the ~nicrostructure of a food model显示文摘	Femfindez P P 0tero L Guignon B	2006	Food Hydrocolloids2006，20，4：	1
14	The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef earpaecio显示文摘	Vaudagna SR Gonzalez CB Guignon B	2012	Meat Science2012，92，4：	1
15	Determining thermal parameters in the cooling of a small-scale high-pressure freezing vessel显示文摘	Bereng+re Guignon Jongel M Ramos Juan A Infante	2006	International Journal of Refrigeration2006，29，7：	1
16	Ice content and temperature determination from ultrasonic measurements in partially frozen foods 显示文摘	Aparieio C Otero L Guignon B	2008	Journal of Food Engineering2008，88，2：	1
17	Determination, analysis and prediction of the volumetric behavior of milk at high pressure显示文摘	GUIGNON B REY-SANTOS I SANZ P D	2014	Food Research International2014，，64：	1
18	Modeling thermophysical properties of food under high pressure显示文摘	Otero L Guignon B Aparicio C	2010	Critical Reviews in Food Science and Nutrition2010，50，4：	1
19	Experimental determination of the amount of ice instantaneously formed in high-pressure shift freezing显示文摘	Otero L Sanz P Guignon B	2009	Journal of Food Engineering2009，95，4：	1
20	Conventional freezing plus high pressure–low temperature treatment: Physical properties, microbial quality and storage stability of beef meat显示文摘	Pedro P. Fernández Pedro D. Sanz Antonio D. Molina-García Laura Otero Bérengère Guignon Sergio R. Vaudagna	2007	Meat Science2007，，4：	1

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