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162篇 您的检索式：作者名="M C Anon"

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	题名	作者	年代	出处	被引量
1	Analysis of products, mechanisms of reaction, and some functional properties of soy protein hydrolysates 显示文摘	MOLINA ORTIZ S E ANON M C	2000	JAOCS2000，77，：	1
2	Electrophoretic, solubility, and functional properties of commercial soy protein isolartes 显示文摘	Arrese E L Sorgentini D A Wagner J R Anon M C	1991	Journal of Agricultural and Food Chemistry1991，39，：	1
3	Thermal and electrophoretic behavior,hydrophobicity,and some functional properties of acid-treated soy isolates显示文摘	Wagner J R Sorgentini D A Anon M C	1996	J Agri Food Chem1996，44，：	1
4	Calorimetric study of soy- bean protein isolates:effect of calcium and thermal treat- ments 显示文摘	SCILINGO A A ANON M C	1996	J Agric Food Chem1996，44，：	1
5	Thermal aggregation of soy protein isolates显示文摘	Petruceelli S Anon M C	1995	Journal of Agricultural and Food Chemistry1995，43，：	1
6	Effect of freezing and frozen storage of doughs on bread quality显示文摘	Ribotta P D leon A E Anon M C	2001	Journal of Agricultural and Food Chemistry2001，，2：	1
7	Determination of wax concentra- tion in sunflower seed oil 显示文摘	MARTINI S ANON M C	2000	J Am Oil Chem Soc2000，77，10：	1
8	Relation between solubility and surface hydrophobicity as an indicator of modifications during preparation processes of commercial and laboratory-prepared soy protein isolates显示文摘	Wagner J R Sorgentini D A Anon M C		0，，08：	1
9	A smdy of the retrogradation process in five argentine rice starches显示文摘	ITURRIAGA L B DE MISHIMA B L ANON M C		0，，4：	1
10	Effects of yeast freezing in frozen dough显示文摘	RIBOTTA P D LEON A E ANON M C	2003	Cereal Chemistry2003，80，：	1
11	Structural properties of heated-induced soy protein gels as affected by ionic strength and pH显示文摘	Puppo M C Anon M C	1998	J Agric Food Chem1998，，46：	1
12	显示文摘	Anon M C	1995	J Agric Food Chem1995，43，8：	1
13	Soy protein isolate com- ponents and their interactions 显示文摘	PETRUCCELLI S ANON M C	1995	Journal of Agricultural and Food Chemistry1995，43，7：	1
14	ACE inhibitory tetrapeptides from Amaranthus hypochondriacus 11S globulin 显示文摘	VECCHI B ANON M C	2009	Phytochemistry2009，70，7：	1
15	Crystallization of Sunflower Oil Waxes 显示文摘	Martini S Anon M C	2003	JAOCS2003，6，80：	1
16	显示文摘	Anon M C	1994	J Agric Food Chem1994，42，10：	1
17	Influence of NaCl concentration and high pressure treatment on thermal denaturation of soybean proteins显示文摘	ANON M C LAMBALLERIE M SPERONI F	2011	Innovative Food Science and Emerging Technologies2011，12，4：	1
18	Thermal aggregation of soy pro- tein isolates 显示文摘	Petruccelli S Anon M C	1995	Journal of Agricultural and Food Chemistry1995，43，12：	1
19	Structural properties of heat-induced soy protein gels as affected by ionic strength and pH显示文摘	Puppo M C Anon M C		0，，9：	1
20	Relationship between the method of obtention and the structural and functional properties of soy protein isolates显示文摘	PETRUCCELLI S ANON M C	1994	Food Chem1994，42，10：	1

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