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58篇 您的检索式：作者名="WEEMAES C"

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	题名	作者	年代	出处	被引量
1	Influence of pH, benzoic acid, EDTA, and glutathione on the pressure and/or temperature inactivation kinetics of mushroom polyphenol oxidase 显示文摘	Weemaes C A De Cordt S V Ludikhuyze L R	1997	Biotechnology Progress1997，13，1：	1
2	Temperature sensitivity and pressure resistance of mushroom polyphenoloxidase显示文摘	Weemaes C Rubens P De Cordt S	1997	J Food Science1997，62，2：	1
3	Kinetics of combined pressure-temperature inactivation of avocado polyphenoloxidase 显示文摘	Weemaes C A Ludikhuyze L R Van de Broeck I	1995	Biotechnology and Bioengineering1995，60，3：	1
4	Kinetics of combined pressure-temperature inactivation of avocado polyphenoloxidase 显示文摘	WEEMAES C A LUDIKHUYZE L R VAN DEN Broeck I	1998	Biotechnology and Bioengineering1998，60，3：	1
5	High pressure inactivation of polyphenoloxidases 显示文摘	Weemaes C Ludikhuyze L Van Den Broeck I	1998	Journal of Food Science1998，63，5：	1
6	High pressure inactivation of polyphenol oxidases显示文摘	WEEMAES C JAIN S M AHMED J		0，，：	1
7	Enzyme stabilityunder high pressure and temperature显示文摘	De Cordt S Ludikhuyze L Weemaes C	1996	Progress in Biotechnology1996，13，：	1
8	Temperature sensitivity and pressure resistance of mushroom polyphenoloxidase显示文摘	Weemaes C Rubens P De Cordt S	1997	J Food Science1997，62，2：	1
9	Immunodeficiency, centromeric re- gion instability, facial anomalies syndrome (ICF) 显示文摘	Ehrlich M Jackson K Weemaes C	2006	Orphanet J Rare Dis2006，1，2：	1
10	Kinetic Study of antibrowning agents and pressure inactivation of Avocado polyphhenoloxidase显示文摘	Weemaes C	1999	J Food Sci1999，64，5：	1
11	Kinetics of combined pressure-temperature inactivation of Avocado polyphenoloxidase显示文摘	Weemaes C	1998	Biotech & Bioengineering1998，60，3：	1
12	Temperature sensitivity and pressure resistance of mushroom polyphnoloxidase显示文摘	Weemaes C Rubens P Cordt S	1997	J FoodSci1997，62，2：	1
13	Temperature sensitivity and pressure resistance of mushroom polyphenoloxidase 显示文摘	WEEMAES C RUBENS P DE CORDT S	1997	J Food Sol1997，62，2：	1
14	Kinetics for heat and pressure-temperature inactivation of Bacillus subtilis amylase显示文摘	Ludikhuyze L De Cordt S Weemaes C	1996	Food Biotechnology1996，10，2：	1
15	Kinetics of combined pressure-temperature inactivation of Avocado polyphenoloxidase显示文摘	Weemaes C	1998	Biotech & Bioengineering1998，60，3：	1
16	Effect of pH on pressure and thermal inactivation of avocado polyphenol oxidase : a kinetic study 显示文摘	Weemaes C A Ludikhuyze L R Van den Broeck I Hendrickx M E	1998	Journal of Agriculture and Food Chemistry1998，46，7：	1
17	Kinetic Study of antibrowning agents and pressure inactivation of Avocado polyphhenoloxidase显示文摘	Weemaes C	1999	J Food Sci1999，64，5：	1
18	Temperature sensitivity and pressure resistance of mushroom polyphnoloxidase显示文摘	Weemaes C Rubens P Cordt S	1997	J FoodSci1997，62，2：	1
19	Kinetics of combined pressure-temperature inactivation of avocado polyphenoloxidase显示文摘	WEEMAES C A van den BROECK I HENDRICKX M E	1998	Biotechnology and Bioengineering1998，60，3：	1
20	Temperature sensitivity and pressure resistance of mushroom polyphenoloxidase显示文摘	Weemaes C Rubens P De Cordt S	1997	J Food Science1997，62，2：	1

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