维普期刊资源整合服务平台（V6.5）

31篇 您的检索式：作者名="Davidek T"

选中清除导出查看参考文献查看引证文献引用追踪共2页首页上一页第1页下一页末页 /2 跳转

	题名	作者	年代	出处	被引量
1	Formation of aroma compounds from ribose and cysteine during the Maillard reaction显示文摘	CERNY C DAVIDEK T		0，，09：	1
2	Study on the roleof precursors in coffee flavor formation using in-bean experiments显示文摘	Poisson L Schmalzried F Davidek T	2009	Journal of Agricultural and Food Chemistry2009，57，21：	1
3	Analysis of Amadori compounds by high-performance cation ex- change chromatography coupled to tandem mass spectrometry显示文摘	Davidek T Kraehenbuehl K Devaud S	2005	Analytical Chemistry2005，77，1：	1
4	Formation of furan and methylfuran by maillard-type reactions in model systems and food显示文摘	Limacher A Kerler J Davidek T	2008	Journal of Agricultural and Food Chemistry2008，56，10：	1
5	Analysis of Amadori Compounds by High-Performance Cation Exchange Chromatography Coupled to Tandem Mass Spectrometry显示文摘	Davidek T Kraehenbuehl K Devaud S	2005	Analytical Chemistry2005，77，1：	1
6	Andysis of Amadori compounds by high performance anion exchange chromatography-pulse amperometric detection显示文摘	Blank I Davidek T Devaud S	2002	International Congress Series2002，1245，：	1
7	Formation of aroma compounds from ribose and cysteine during the Maillard reaction 显示文摘	CERNY C DAVIDEK T	2003	Journal of Agricultural and Food Chemistry2003，51，9：	1
8	The fate of N-(1-deoxy- D-fructose-l-yl)glycine in aqueous model systems显示文摘	DAVIDEK T BLANK I CLETY N	2002	International Congress Series2002，1245，11：	1
9	Formation of aroma compounds from ribose and cysteine during the Maillard reaction显示文摘	Cerny C Davidek T	2003	Journal of Agricultural and Food Chemistry2003，51，9：	1
10	Study on the role of precursors in coffee flavor formation using in-bean experiments 显示文摘	Poisson L Schmalzried F Davidek T	2009	Journal of Agricultural and Food Chemistry2009，57，21：	1
11	Analysis of Amadori compounds by high-performance cation exchange chromatography coupled to tandem mass spectrometry显示文摘	Davidek T Kraehenbuehl K Devaud S	2005	Ana Chem2005，77，1：	1
12	Analysis of Amadori compounds by high performance anion exchange chromatographypulse amperometric detection显示文摘	Blank I Davidek T Devaud S	2002	International Congress Series2002，1245，：	1
13	Formation of furan and methylfuran by maillard-type reactions in model systems and food显示文摘	Limacher A Kerler J Davidek T	2008	Journal of Agricultural and Food Chemistry2008，56，10：	1
14	α-Mercaptoketone formation during the maillard reaction of cysteine and ribose显示文摘	CERNY C DAVIDEK T	2004	Journal of Agricultural and Food Chemistry2004，52，4：	1
15	Formation of aroma compounds from ribose and cysteine during the maillard reaction显示文摘	CERNY C DAVIDEK T	2003	J Agric Food Chem2003，51，：	1
16	Formation of furan and methylfuran by maillard -type reactions in model systems and food 显示文摘	Limacher A Kerler J Davidek T	2008	Journal of Agri- cultural and Food Chemistry2008，56，10：	1
17	lu depth mechanistic study on the formation of acrylamide and other vinylo- gous compounds by the maillard reaction 显示文摘	Stadler R H Robert F Riediker S Varga N Davidek T	2004	Journal of Agricuhur- al and Food Chemistry2004，52，17：	1
18	New approaches in the analysis of amadori compounds显示文摘	Davidek T Blank I K Kraehenbuehl J		0，，：	1
19	Simultaneous quantitative analysis of Maillard reaction precursors and products by high-performance anion exchange chromatography显示文摘	Davidek T Clety N Devaud S P		0，，：	1
20	Degradation of the amadori compound N - ( 1 - Deoxy - D- fructos - 1 - yl ) glycine in aqueous model systems显示文摘	Davidek T Clety N Aubin S		0，，：	1

返回顶部每页显示：

共2页首页上一页第1页下一页末页 /2 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示