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49篇 您的检索式：作者名="SERPEN A"

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	题名	作者	年代	出处	被引量
1	Adsorption of maillard reaction products from aqueous solutions and sugar syrups using adsorbent resin显示文摘	SERPEN A ATAC B GOKMEN V		0，，03：	1
2	Adsorption of Maillard reaction products from aqueous solutions and sugar syrups using adsorbent resin显示文摘	SERPEN A ATAC B GOKMEN V	2007	Journal of Food Engineering2007，82，3：	1
3	Study of lipoxygenase and peroxidase as indicator enzymes in green beans:change of enzyme activity,ascorbic acid and chlorophylls during frozen storage显示文摘	Bah(s)eci K S Serpen A G(o)kmen V		0，，02：	1
4	Evaluation of the maillard reaction in potato crisps by acrylamide, antioxidant capacity and color 显示文摘	Serpen A Gokmen V	2009	Journal of Food Composition and Analysis2009，22，6：	1
5	Direct measurement ofthe total antioxidant capacity of cereal products显示文摘	SERPEN A GKMEN V FOGLIANO V	2008	Journal of CerealScience2008，48，3：	1
6	Evaluation of the Maillard re- action in potato crisps by acrylamide, antioxidant capacity and color 显示文摘	SERPEN A GOKMEN V	2009	Journal of Food Composition and Analy- sis2009，22，：	1
7	Equilibrium and kinetic studies on the adsorption of dark colored compounds from apple juice using ad- sorbent resin显示文摘	Gokmen O V Serpen A	2002	J Food Eng2002，53，3：	1
8	Equilibrium and kinetic studies onthe adsorption of dark colored compounds from apple juice using adsorbent resin显示文摘	GOKMEN O V SERPEN A	2002	Journal of Food Engineering2002，53，：	1
9	Equilibrium and kinetic studies on the adsorption of dark colored compounds from apple juice using adsorbent resin显示文摘	OKMEN V G SERPEN A		0，，03：	1
10	Equilibrium and kinetic studies on the adsorption of dark colored compounds from apple juice using adsorbent resin显示文摘	GOKMEN V SERPEN A	2002	J Food Eng2002，63，：	1
11	A new procedure to measure the antioxidant activity of insoluble food components显示文摘	SERPEN A GOKMEN V FOGLIANO V	2007	Jour- nal of Agricultural and Food Chemistry2007，55，19：	1
12	Equilibrium and kinetic studies on the adsorption of dark colored compounds from apple juice using adsorbent resin显示文摘	Gokmen V Serpen A	2002	J Food Eng2002，53，3：	1
13	Direct measurement of the total antioxidant capacity of foods:the 'QUENCHER'approach显示文摘	G(O)KMEN V SERPEN A FOGLIANO V		0，，06：	1
14	Equilibrium and kinetic studies on the adsorption of dark colored compounds from apple juice using adsorbent resin显示文摘	GOKMEN V SERPEN A	2002	J Food Eng2002，53，3：	1
15	A new procedure to measure the antioxidant activity of insoluble food components 显示文摘	Serpen A Capuano E Fogliano V	2007	J Agric Food Chem2007，55，：	1
16	Evaluation of the Maillard reaction in potato crisps by acrylamide,antioxidant capacity and color显示文摘	Serpen A		0，，22：	1
17	Adsorption of Maillard reaction products from aqueous solutions and sugar syrups using adsorbent resin 显示文摘	SERPEN A ATAGB GOKMEN V	2007	J Food Eng2007，82，3：	1
18	Equilibrium and kinetic studies on the ad- sorption of dark colored compounds from apple juice using adsor- bent resin显示文摘	Gokmen V Serpen A	2002	Journal of Food Engineering2002，53，3：	1
19	Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color 显示文摘	Serpen A GSkmen V	2009	Journal of Food Composition and Analysis2009，22，6：	1
20	Equilibrium and kinetic studies on the adsorption of dark colored compounds from apple juiceusing adsorbent resin 显示文摘	Gcokmen V Serpen A	2002	Journal of Food Engineering2002，53，3：	1

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