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21篇 您的检索式：作者名="PLANCKEN I V"

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	题名	作者	年代	出处	被引量
1	Influence of high-pressure-low-temperature treatments on fruit and vegetable quality related enzymes显示文摘	S V Buggenhout I Messagie I V der Plancken	2006	European Food Research and Technology2006，223，4：	1
2	Effect of heat-treatment on the physico-chemical properties of egg white proteins:A kinetic study 显示文摘	Plancken I V d Loey A V Hendrickx M E	2006	Journal of Food Engineering2006，75，3：	1
3	Role of precursors on the kinetics of acrylamide for-mation and elimination under low moisture conditions u- sing a multiresponse approach-Part I : Effect of the type of sugar 显示文摘	VLEESCHOUWER K D PLANCKEN I V D LOEY A V	2009	Food Chemistry2009，114，：	1
4	Influence of high-pressure - low-temperature treatments on fruit and vegetable quality related enzymes显示文摘	Buggenhout S V Messagie I Plancken I V D	2006	European Food Research & Technology2006，223，4：	1
5	Foaming prop- erties of egg white proteins affected by heat or high pressure treatment 显示文摘	Plancken I V Loey A V Hendrickx M E	2007	Journal of Food Engineering2007，78，：	1
6	Ki- netic study on the combined effect of high pressure and tem- perature on the physic-chemical properties of egg white pro- teins显示文摘	VAN DER PLANCKEN I LOEY A V HENDRICKX M E	2007	Journal of Food Engineering2007，78，1：	1
7	Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries显示文摘	VERBEYST L CROMBRUGGEN K V PLANCKEN I V	2011	Journal of Food Engineering2011，105，3：	1
8	Antho- cyanin degradation kinetics during thermal and high pressure treatments of raspberries显示文摘	VERBEYST L CROMBRUGGEN K V PLANCKEN I V	2011	J Food Eng2011，105，3：	1
9	Influence of high-pressure-low-temperature treatments on fruit and vegetable quality related enzymes显示文摘	Buggenhout S V Messagie I Plancken I V D	2006	European Food Research and Technology2006，223，4：	1
10	Does high pressure rocessing influence nutritional aspects of plant based food systems显示文摘	OEY I PLANCKEN I V LOEY A V	2008	Trends in Food Science and Technology2008，19，6：	1
11	Impact of evaluation of high pressure treatment on foods: considerations on the development of pressure-temperature-time integrators (pTTIs)显示文摘	PLANCKEN L V D GRAUWET T OEY I	2008	Trends in Food Science and Technology2008，19，6：	1
12	Changes in sulfhydryl content of egg white protein due to heat and pressure treatment显示文摘	Plancken I V D Loey A V Hendrickx M E G	2005	Journal of Agricuhural and Food Chemistry2005，53，14：	1
13	Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries显示文摘	VERBEYST L OEY I PLANCKEN I V	2010	Food Chemistry2010，123，2：	1
14	An-thocyanin degradation kinetics during thermal and highpressure treatments of raspberries显示文摘	Verbeyst L Crombruggen K V Plancken I V	2011	Journal of FoodEngineering2011，105，3：	1
15	Does high pressure processing influence nutritional aspects of plant based food systems? 显示文摘	Oey I Plancken I V Hendrickx M	2008	Trends in Food Science and Technology2008，19，6：	1
16	Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries显示文摘	VERBEYST L OEY I DER PLANCKEN I V HENDRICKX M LOEY A V	2010	Food Chemistry2010，13，：	1
17	Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries显示文摘	Verbeyst L Crombruggen K V Plancken I V	2011	Journal of Food Engineering2011，105，3：	1
18	Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus morhua)显示文摘	SKIPNES D PLANCKEN I V LOEY A V	2008	Journal of Food Engineering2008，85，1：	1
19	Changes in sulfhydryl content of egg white protein due to heat and pressure treatment显示文摘	PLANCKEN I V D LOEY A V IENDRICKX M E G	2005	Journal of Agricultural and Food Chemistry2005，53，14：	1
20	Does high pressure processing influence nutritional aspects of plant based food systems? 显示文摘	OEY I PLANCKEN I V LOEY A V	2008	Trends in Food Science and Technology2008，19，6：	1

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