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227篇 您的检索式：期刊名="Food Technology Biotechnology"

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	题名	作者	年代	出处	被引量
1	Animal and plant proteins as precursors of peptides with ACE inhibitory activity- An in silico strategy of protein evaluation 显示文摘	Iwaniak A Dziuba J	2009	Food Technology and Biotechnology2009，47，4：	1
2	Alpha-amylases from microbial sources - an overview on recentdevelopments 显示文摘	Sivaramakrishnan S Gangadharan D Nampoothiri K M	2006	Food Technology and Biotechnology2006，44，2：	1
3	Control of enzymatic browning of foods显示文摘	PILIZOTA V SUBARIC D	1998	Food Technology and Biotechnology1998，36，3：	1
4	Production of fructooligosacchar- ides from inulin by endoinulinases and their prebiotic po- tential 显示文摘	Ram S S Rupinder P S	2010	Food Technology and Biotechnology2010，48，4：	1
5	Impact of ovine whey protein concentrates and clarification by products on the yield and quality of whey cheese显示文摘	CARLOS D P OLGA D ANGEL C	2007	Food Technology Biotechnology2007，4，2：	1
6	Evaluation of diagnostic PCR for the detection of Listeria monocytogenes in food products显示文摘	Pieter AG Ilse L	2005	Food Technology and Biotechnology2005，43，2：	1
7	Factors Affecting the Growth and Production of Milk-Clotting Enzyme by Amylomyces rouxii in Rice Liquid Medi- um显示文摘	YU P CHOU C	2005	Food Technology and Biotechnology2005，43，3：	1
8	Gluconic acid:properties,applications and microbial production显示文摘	Ramachandran S Fontanille P Pandey A	2006	Food Technology and Biotechnology2006，44，2：	1
9	The use of response surface methodology in optimization of lactic acid production: focus on medium supplementation, temperature and pH control显示文摘	de LIMA C J B COELHO L F CONTIERO J	2010	Food Technology and Biotechnology2010，48，2：	1
10	Influence of application of microwave energy on quality parameters of mate tea leaves显示文摘	Giovana C C Eliana M B Maristela dos S P	2009	Food Technology Biotechnology2009，47，2：	1
11	Immunostimulatory effects of fungal polysaccharides from Ganoderma lucidum submerged biomass cultivation显示文摘	Habijanic J Berovic M Wraber B	2001	Food Technology&Biotechnology2001，39，4：	1
12	Trans fatty acids in food and their influence on human health显示文摘	FILIP S FINK R HRIBAR J	2010	Food Technology and Biotechnology2010，48，2：	1
13	Effect of stepwise blanching and calcium chloride solution on texture and structural properties of jalapefio peppers in brine显示文摘	Palma-Zavala D J Quintero-Ramos A Jim 6 nez- Castro J	2009	Food Technology and Biotechnology2009，31，4：	1
14	Trans fatty acids in food and their influence on human health 显示文摘	Filip S Fink R	2010	Food Technology and Biotechnology2010，48，2：	1
15	Physicochemical, Textural and Sensory Characteristics of Probiotic Soy Yogurt Prepared fromGerminated Soybean 显示文摘	Yang M L Li	2010	Food Technology and Biotechnology2010，48，4：	1
16	A methodological approach for the selection of Saccharomyces cererisiae wine strains显示文摘	Romano P Monteleone E Paraggio M	1998	Food Technology and Biotechnology1998，36，1：	1
17	Fermentation of Shrimp Biowaste under Different Salt Concentrations with Amylolytic and Non-Amylolytic LactobaciUus Strains for Chitin Production 显示文摘	RAO MS STEVENS WF	2006	Food Technology and Biotechnology2006，44，1：	1
18	The relationship between universities and in- dustry: the American university perspective 显示文摘	Arnold D	2001	Food Technology and Biotechnology2001，，3：	1
19	The stability and antioxidant activity of anthocyanins from blueberry 显示文摘	Wang B C He R Li Z M	2010	Food Technology and Biotechnology2010，48，1：	1
20	Polyphenols and volatiles in fruits of two sour cherry cultivars, some berry fruits and their jams显示文摘	LEVAJ B DRAGOVIC-UZELAC V DELONGA K	2010	Food Technology and Biotechnology2010，48，：	1

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