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28篇 您的检索式：作者名="Sherkat F"

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	题名	作者	年代	出处	被引量
1	The effect of NaCl substitution with KCl on Akawi cheese:Chemical composition,proteolysis,angiotensin-converting enzyme-inhibitory activity,probiotic survival,texture profile,and sensory properties显示文摘	AYYASH M M SHERKAT F SHAH N P	2012	Journal of Dairy Science2012，95，9：	1
2	Fouling and cleaning of membranes in the ultrafiltration of the aqueous extract of soy flour 显示文摘	Sayed Razavi S K Harris J L Sherkat F	1996	J Membr Sci1996，114，：	1
3	Fouling and cleaning of membranes in the ultrafdlxation of the acqueous extract of soy flour显示文摘	RAZAVI S K S HARRIS J L SHERKAT F	1996	J Membr Sci1996，114，1：	1
4	Fouling and cleaning of membranes in the ultrafiltration of the aqueous extract of soy flour 显示文摘	Sayed Razavi S K Harris J L Sherkat F	1996	Journal of Membrane Science1996，114，1：	1
5	Fouling and cleaning of membranes in the ultrafiltration of the aqueous extract of soy flour显示文摘	Sayed Razavi S K Harris J L Sherkat F	1996	J Membr Sci1996，114，12：	1
6	Fouling and cleaning of membranes in the ultrafiltration of the aqueous ex- tract of soy flour显示文摘	Sayed S K Harris J L Sherkat F	2007	Journal Membrane Science2007，114，12：	1
7	Fouling and cleaning of membranes in the ultra filtration of the aqueous extract of soy flour 显示文摘	Sayed Razavi S K Harris J L Sherkat F	1996	J Membr Sci1996，114，112：	1
8	Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and14% total solids显示文摘	AMATAYAKUL T SHERKAT F SHAH N	2006	Food HydrocoUoids2006，20，23：	1
9	Physical characteris- tics of yoghurts made using exopolysaceharide producing starter cultures and varying casein to whey protein ratios显示文摘	Amatayakul T Halmos A L Sherkat F	2006	International Dairy Journal2006，16，1：	1
10	Cholesterol reduction mechanisms and fatty acid composition of cellular membranes of probiotic Lactobacilli and Bifidobacteria显示文摘	Miremadi F Ayyash M Sherkat F	2014	Journal of Functional Foods2014，，9：	1
11	Alkaline phosphatase and microbial inactivation by pulsed electric fieldin bovine milk显示文摘	SHAMSI K VERSTEEG C SHERKAT F	2008	Innovative Food Science and Emerging Technologies2008，，9：	1
12	Fouling and cleaning of membranes in the ultrafiltration of the aqueous extract of soy flour显示文摘	Razavi S K Harris J L Sherkat F	1996	Journal of Membrane Science1996，114，1：	1
13	Fouling and cleaning of membranes in the ultrafiltration of the aqueous extract of soy flour显示文摘	Sayed Razavi S K Harris J L Sherkat F	1996	J Membr Sci1996，114，12：	1
14	Syneresis in set yo- gurt as affected by EPS starter cultures and levels of solids显示文摘	AMATAYAKUL T SHERKAT F SHAH NP	2006	Interna- tional Journal of Dairy Technology2006，59，3：	1
15	Fouling and cleaning of membranes in the ultrafiltration of the aqueous extract of soy flour 显示文摘	Sayed Razavi S K Harris J L Sherkat F	1996	J Membrane Sci1996，114，12：	1
16	Influence of galactooligosaccharides and modified waxy maize starch on some attributes of yogurt 显示文摘	Prasad L N Sherkat F Shah N P	2013	Journal of Food Science2013，78，1：	1
17	Syneresis in set yogurt as affected by EPS starter cultures and levels of solids显示文摘	Amatayakul T Sherkat F Shah N P	2006	International Journal of Dairy Technology2006，59，3：	1
18	Textural changes of natural Cheddar cheese during the maturation process 显示文摘	POLLARD A SHERKAT F SEURET M G	2003	Food Engineering and Physical Properties2003，，68：	1
19	Physical characteristics of yoghurts made using exopolysaccharide producing starter cultures and varying casein to whey protein ratios显示文摘	Amatayakul T Halmos AL Sherkat F	2006	International Dairy Journal2006，16，：	1
20	Physical characteristics of set yogurts as affected by co-culturing with non- EPS and EPS starter cultures and supplementation with WPC显示文摘	AMATAYAKUL T ZISU B SHERKAT F	2005	Journal of Dairy Technology2005，60，3：	1

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