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93篇 您的检索式：作者名="Magee T R A"

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	题名	作者	年代	出处	被引量
1	Moisture sorption isotherm characteristics of food products : A review显示文摘	AI-MUHTASEB A H MCMINN W A M MAGEE T R A	2002	Food and Bioproducts Processing2002，80，2：	1
2	Moisture Adsorption Behaviour of Oatmeal Biscuit and Oat Flakes显示文摘	McMINN W A M McKEE D J MAGEE T R A	2007	Journal of Food Engineering2007，，79：	1
3	Microwave drying kinetics of tomato pomace: effect of osmotic dehydration 显示文摘	HARAHSHEH M A MUHTASEB A H A MAGEE T R A	2009	Chemical Engineering and Processing2009，48，4：	1
4	Shrinkage characteristics of potatoes dehydrated under combined microwave and convective air conditions显示文摘	Khraisheh M A M Cooper T J R Magee T R A	1997	J Drying Technology1997，15，34：	1
5	Transport of dissolved organic macromolecules and their effect on the transport of phenanthrene in porous media显示文摘	Magee B R Lion L W Lemley A T 1991	1991	Environ Sci Technol1991，15，：	1
6	Experimental study of microwave baking of Madeira cake batter显示文摘	MEGAHEY E K MCMINN W A M MAGEE T R A	2005	Food and Bioproducts Processing2005，83，4：	1
7	Transport of dissolved organic macromolecules and their effect on the transport of phenanthrene in porous media显示文摘	Magee B R Lion L W Lemley A T 1991	1991	Environ Sci Technol1991，25，：	1
8	Transport of dissolved organic macromolecules and their effect on the transport of phenanthrene in porus media显示文摘	Magee B R Lion L W Lemiey A T	1991	Environmental Science and Technology1991，25，2：	1
9	Moisture sorption isotherm of characteristics of food products:a review显示文摘	Al-Muhtaseb A H Mcminn W A M Magee T R A	2002	Transitional Insti-tution of Chemical Engineers2002，80，：	1
10	Quality and structural changes in starchy foods during microwave and convective drying 显示文摘	KHRAISHEH M A MCMINN W A MAGEE T R	2004	Food Research International2004，37，5：	1
11	Moisture Sorption Isotherm Characteristics of Food Prod- ucts: a Review 显示文摘	AL-MUHTASEB A H MCMINN W A M MAGEE T R A	2000	Food and Bioproducts Processing: Transactions of the Institution of Chemical Engineers PartC2000，280，2：	1
12	Experimental study of microwave baking of Madeira cake batter显示文摘	MEGAHEY E K MCMINN W A M MAGEE T R A	2005	Food and Bioproducts Processing2005，83，4：	1
13	Microwave-vacuum drying of pharmaceutical powders显示文摘	McLonghlin C M McMinn W A M Magee T R A	2003	Drying Technology2003，21，9：	1
14	Quality and structural changes in starchy foods during microwave and conventive drying显示文摘	Khraisheh M A McMinn W A Magee T R		0，，05：	1
15	Microwave drying kinetics of tomato pomace:effect of osmotic dehydration显示文摘	Al-Harahsheh M Al-Muhtaseb A A H Magee T R A		0，，：	1
16	Quality and structural changes in starchy foods during microwave and convective drying 显示文摘	Khraisheh M A McMinn W A Magee T R	2004	Food Research International2004，37，5：	1
17	Experimental study of microwave baking of Madeira cake batter显示文摘	Megahey E K McMinn W A M Magee T R A	2005	Food and Bioproducts Processing2005，83，4：	1
18	Amultiple regression approach to the combined microwave and airdrying process显示文摘	KHRAISHEH M A M Me MINN W A M MAGEE T R A	2000	Journal of Food Engineering2000，43，4：	1
19	Experimental study of microwave baking of madeira cake batter显示文摘	MEGAHEY E K MCMINN W A M MAGEE T R A		0，，4：	1
20	Quality and structural changes in starchy foods during microwave and convective drying显示文摘	KhraishehM A McMinnW A Magee T R	2004	Food Research Intemationa2004，37，5：	1

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