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62篇 您的检索式：作者名="Goodner K"

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	题名	作者	年代	出处	被引量
1	Deaeration and pasteurization effects on the orange juice aromatic fraction显示文摘	JORDAN M J GOODNER K L LAENCINA J	2003	J Lebensm Wiss Technol2003，36，：	1
2	Aromatic profiles of Thymus hyemalis and Spanish Thymus uvlgaris essential oils by GC-MS 显示文摘	Goodner K 1 Mahattanataweek Plotto A	2006	Industrial Crops and Prod- ucts2006，24，：	1
3	Deaeration andpasteurization effects on the orange juice aromatic fraction显示文摘	JORDAN M J GOODNER K L LAENCINA J	2003	LWT-Food Science and Technology2003，36，4：	1
4	Aromatic profiles of Thymus hyemalis and Spanish Thymus uvlgaris essential oils by GC-MS显示文摘	Goodner K L Mahattanataweek Plotto A		0，，3：	1
5	Volatiles from unpasteurized and excessively heated orange juice analyzed with solid phase microextraction and GC-Olfactometry显示文摘	BAZEMORE R GOODNER K ROUSEFF R	1999	Journal of Food Science1999，64，5：	1
6	Charaeterization of the aromatic profile in aqueous essence and fruit juice of yellow passion fruit( Passiflora edulis Sims F Flavicarpa degner) by GE- MS and GC/O显示文摘	Jordan M J Goodner K L Shaw P E	2002	J Agri Food Chem2002，50，：	1
7	Volatiles from unpasteurized and excessively heated orange juice analyzed with solid phase microextraction and GC-olfactometry显示文摘	BAZEMORE R GOODNER K ROUSEFF R	1999	Journal of Food Science1999，64，5：	1
8	Odour and favour thresholds for key aroma components in an or- ange juice matrix: terpenes and aldehydes 显示文摘	PLOTFO A MARGAR A C A GOODNER K L	2004	Flavour and Fragrance Journal2004，19，6：	1
9	Volatiles from unpasterized and excessively heated orange juice analyzed with solidphase microextracton and Gc-olfactometry显示文摘	BAZEMORE R GOODNER K and ROSSEFF R	1999	J Food Sci1999，64，5：	1
10	Volatiles from unpasteurized and excessively heated orange juice analyzed with solid phase microextraction and GC-Olfactometry显示文摘	BAZEMORE R GOODNER K ROUSEFF R	1999	Journal of Food Science1999，64，5：	1
11	Volatiles from unpasteurized and excessively heated orange juice analyzed with solid phase microextraction and GC-Olfactometry显示文摘	Bazemore R Goodner K Rouseff R	1999	J Food Sci1999，64，：	1
12	The dangers of creating false classifications due to noise in electronic nose and similar multivariate analyses显示文摘	Goodner K Dreher G Rouseff R	2001	Sensors Actuators B2001，80，：	1
13	Cloud stabilization of orange juice by high pressure processing显示文摘	GOODNER J K BRADDOCK R J PARISH M E	1999	Food Science1999，64，4：	1
14	Deaeration and pasteurization effects on the orange juice aromatic fraction 显示文摘	Jordan M J Goodner K L Laencina J	2003	LWT- Food Science and Technology2003，36，4：	1
15	Odour and flavour thresholds for key aroma components in an orange juice matrix: esters and miscellaneous compounds 显示文摘	Plotto A Margaria C A Goodner K L	2008	Flavour and Fragrance Journal2008，23，：	1
16	Inactivation of pectinesterase in orange and grapefruit juices by high pressure显示文摘	Goodner K L Braddock R J Parish M E	1998	Journal of Agricultural and Food Chemistry1998，46，5：	1
17	Volatiles from unpasteurized and excessively heated orange juice analyzed with solid phase mi- croextraction and GC-olfactometry显示文摘	Bazemore R Goodner K Rouseff R	1999	Journal of Food Science1999，64，5：	1
18	Volatiles from unpasteurized and excessively heated orange juice analyzed with solid phase microextraction and GC-olfactometry显示文摘	Bazemore R Goodner K L Rouseff R L	1999	Journal of Food Science1999，64，5：	1
19	Discrimination of mango fruit maturity by volatiles using the electronic nose and gas chromatography显示文摘	Lebnm M Plotto A Goodner K	2008	Potharvet Biology and Technology2008，48，1：	1
20	Aromatic profiles of thymus hyemalis and Spanish thymus uvlgaris essential oils by GC-MS显示文摘	Goodner K I Mahattanataweek Plotto A	2006	Industrial Crops and Products2006，，24：	1

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