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20篇 您的检索式：作者名="Indrawati L"

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	题名	作者	年代	出处	被引量
1	Pre-clinical e- valuation of a 15-valent pneumococcal conjugate vaccine (PCV15-CRM197)in an infant-rhesus monkey immuno- genicity model 显示文摘	Skinner JM Indrawati L Cannon J	2011	Vaccine2011，29，48：	1
2	Kinetic study on the changes in the susceptibility of egg white proteins to enzymatic hydrolysis induced by heat and high hydrostatic pressure pretreatment显示文摘	van der Plancken l Delattre M Indrawati 1	2004	J Agric Food Chem2004，52，8：	1
3	Effect of high-pressure processing on colour, texture and flavour of fruit-and vegetable-based food products: a review显示文摘	INDRAWATI O MARTINA L ANN V L	2008	Trends in Food Science & Technology2008，19，：	1
4	Effect of high-pressure processing on colour,texture and flavour of fruit and vegetable-based food products:a review显示文摘	Indrawati O Martina L	2008	Trends in Food Science & Technology2008，，19：	1
5	Soybean lipoxygenase inactivation by pressure at subzero and elevated temperatures 显示文摘	Indrawati I Loey A M Van Ludikhuyze L R	1999	Journal of Agricultural & Food Chemistry1999，47，6：	1
6	Effects of combined pressure and temperature on enzymesrelated to quality of fruits and vegetables:from kinetic information to process engineering aspects 显示文摘	LUDIKHUYZE L VAN LOEY A INDRAWATI	2003	Crit Rev FoodSci Nutr2003，43，5：	1
7	Kinetic study on pressure - temperature inactivation of Lipoxygenase in green peas显示文摘	Indrawati Van Loey A Ludikhuyze L	2001	Journal of Food Science2001，66，5：	1
8	Does high pressure processing influence nutritional aspects of plant based food systems显示文摘	INDRAWATI O IESEL V D P ANN V L	2008	Trends in Food Science & Technology2008，，19：	1
9	Effect of high pressure processing on colour, texture and flavor of fruit and vegetable-based food products显示文摘	Indrawati O Martina L Ann V	2008	Trends in Food Sci & Tech2008，19，：	1
10	Effect of combined pressure and temperature on enzymes related to quality of fruits and vegetables: from kinetic information to process engineering aspects 显示文摘	Ludikhuize L Van Loey A Indrawati	2003	Critical Review in Food Science and Nutrition2003，43，5：	1
11	Pre--clinical eval- uation of a 15-valent pneumococcal conjugate vaccine (PCV15-CRM197) in an infant-rhesus monkey immuno- genicity model 显示文摘	Skinner JM Indrawati L Cannon J	2011	Vaccine2011，29，48：	1
12	Pressure-temperature degradation of green colour in broccoli juice显示文摘	WEEMAES C OOMS V INDRAWATI L	1999	Journal of Food Science1999，64，：	1
13	Pressure-tempera-cure inactivation of lipoxygenase in green peas(Pisum sativum):a kinetic study显示文摘	Indrawati Van Loey A Ludikhuyze L	2001	Journal of Food Science2001，66，：	1
14	A kinetic study on pressure-temperature inactivation of lipoxygenase in green peas显示文摘	Indrawati van Loey A M Ludikhuyze L R Hendrickx M E		0，，：	1
15	Pressure-temperature inactivation of lipoxygenase in green peas (Pisum sativum) : a kinetic study显示文摘	Indrawati A M Vanloey L R Ludikhuyze	2001	Food Engineering and Physical Properties2001，66，5：	1
16	A kinetic study on pressure-temperature inactivation of lipoxygenase in green peas显示文摘	Indrawati A M Van Loey L R Ludikhuyze	2001	J Food Sci2001，66，5：	1
17	Pre-clinical evalua-tion of a 15-valent pneumococcal conjugate vaccine (PCV15-CRM197) in an infant-rhesus monkey immunogenicity model显示文摘	Skinner JM Indrawati L Cannon J		0，，48：	1
18	Soybean lipoxygenase inactivation by pressure at subzero and elevated temperatures显示文摘	Indrawati I van Loey A M Ludikhuyze L R	1999	Journal of Agricultural & Food Chemistry1999，47，：	1
19	High pressure and thermal denaturation kinetics of soybean lipoxygenase:a study based on gel electrophoresis显示文摘	Ludikhuyze L R Indrawati I van den Broeck I	1998	Lebensmittel-Wissenschaft und -Technologie1998，31，：	1
20	Pre-clinical evaluation of a 15-valent pneumococcal conjugate vaccine (PCV15-CRM197) in an infant-rhesus monkey immunogenicity model 显示文摘	Skinner JM Indrawati L Cannon J	2011	Vaccine2011，29，48：	1

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