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17篇 您的检索式：作者名="VERBEYST L"

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		题名	作者	年代	出处	被引量
	1	Kinetic study on the thermal and pressure degradation of anthocyanins in straw- berries显示文摘	VERBEYST L OEY I VAN DER PLANCKEN I	2010	Food Chemistry2010，123，2：	1
	2	Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries显示文摘	Verbeyst L Crombruggen K V Van Der Plancken l	2011	Journal of Food Engineering2011，105，3：	1
	3	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
	4	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
	5	Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries显示文摘	Verbeyst L Oey I Vander I	2010	Food Chemistry2010，123，2：	1
	6	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
	7	Kinetic study on the thermaland pressure degradation of anthocyanins in strawberries显示文摘	Verbeyst L Oey I Vander I	2010	Food Chemistry2010，123，2：	1
	8	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
	9	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
	10	Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries显示文摘	Verbeyst L Cromburggen K V Hendrickx M	2011	Journal of Food Engineering2011，105，3：	1
	11	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
	12	Kinetic study on the thermal and pressure degradation of anthocyaninsin strawberries显示文摘	VERBEYST L OEY I van der PLANCKEN I	2010	Food Chemistry2010，123，2：	1
	13	Kinetic study on the thermal and pressure degradation of anthocyanins in straw berries显示文摘	VERBEYST L OEY I VANDER I	2010	Food Chemistry2010，123，2：	1
	14	Effect of temperature and pressure on the combined action of purified tomato pectinmetlaylesterase and polygalacturonase in presence of pectin 显示文摘	Verlent I Hendrickx M Verbeyst L	2007	Enzyme and Microbial Technology2007，40，5：	1
	15	Characterisation and screening of the process stability of bioactive compounds in red fruit paste and red fruit juice显示文摘	Verbeyst L Hendricky M Loey A V	2012	Eur Food Technol2012，234，4：	1
	16	Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries显示文摘	VERBEYST L OEY I VANDER P I	2010	Food Chemistry2010，123，2：	1
	17	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

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