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| 1 | Chemical formof selenium in soybean lection 显示文摘 | Sathe S K | 1992 | Agriculture and Food Chemistry1992，40，： | 1 |
| 2 | Functional properties of the great northern bean proteins: emulsion, foaming, viscosity and gelation properties 显示文摘 | S K Sathe D K Salunkhe | 1981 | Journal of Food Science1981，46，： | 1 |
| 3 | Chemical form of selenium in soybean lectin显示文摘 | Sathe S K Mason A C Rodibaugh R | 1992 | Journal of Agricultural and Food Chemistry1992，40，11： | 1 |
| 4 | Phytates in legumes and cereals显示文摘 | REDDY N L SATHE S K SALUNKHE D K | 1982 | Adv Food Bes1982，28，： | 1 |
| 5 | Dry bean protein functionality 显示文摘 | Sathe S K | 2002 | Critical Reviews in Biotechnology2002，22，2： | 1 |
| 6 | Two-phase natural convection: CFD simulations and PIV measurement 显示文摘 | Gandhi M S Sathe M J Joshi J B Vijayan P K | 2011 | Chemical Engineering Science2011，66，14： | 1 |
| 7 | Walnut (Juglans regial) proxi-mate composition, protein solubility, protein ammo acid composition and protein in vitro digestibility显示文摘 | Szetao K W C Sathe S K | | 0，，： | 1 |
| 8 | Functional properties of lupin seed(Lupinusmutabilis)proteins and protein concentrates显示文摘 | SATHE S K DESHPANDE S S SALUNKHE D K | 1982 | Journal of food science1982，47，： | 1 |
| 9 | Phytates in leg- umes and cereals显示文摘 | Reddy N R Sathe S K Salunkhe D K | 1982 | Adv Food Res1982，28，： | 1 |
| 10 | Solubilization,electrophoretic characterization and in vitro digestibility of almond(Puruns am ygdalus)proteins显示文摘 | SATHE S K | 1993 | Journal of Food Biochemistry1993，16，： | 1 |
| 11 | Phytases in legumes and cereals 显示文摘 | Reddy N R Pierson M D Sathe S K | 1982 | Adv Food Res1982，28，： | 1 |
| 12 | Walnuts(Juglans regia): proximate composition, protein solubility, protein amino acid composition and protein in vitro digestibility显示文摘 | Sze-Tao K W C Sathe S K | 2000 | Journal of the Science of Food and Agricuhure2000，80，9： | 1 |
| 13 | Walnuts (Juglans regia L):proximate composition,protein solubility,protein amino acid composition and protein in vitro digestibility显示文摘 | Sze-Tao K W C Sathe S K | | 0，，： | 1 |
| 14 | High- resolution sodium dodecyl sulfate polycrylamide gel electrophoresis of soybean ( Glycine max) seed proteins 显示文摘 | Sathe S K Lilley G G Weever C M | 1987 | Cerealchemistry1987，64，： | 1 |
| 15 | Phytates in legumes and cereals显示文摘 | Reddy N R Sathe S K Salunkhe D K | 1982 | Advanced Food Research1982，28，： | 1 |
| 16 | Effects of de-hulling on phytic acid,polyphenols,enzyme inhibitors of drybeans (Phaselous vulgaris ) 显示文摘 | Deshpande S S Sathe S Kf Salunkhe D K | 1982 | Journal of Food Science1982，47，6： | 1 |
| 17 | Freeze concentration of fruit juices显示文摘 | Deshpandes S Cheryan M Sathe S K | 1984 | Crit Rev Food Sci Nutr1984，20，： | 1 |
| 18 | Phaseolin in vitropepsin digestibility:role of acids and phenolic compounds显示文摘 | VENKATACHALAM M SATHE S K | 2003 | Journal of Agricultural and Food Chemistry2003，51，： | 1 |
| 19 | Functional properties of the great northern bean proteins: emulsion, foaming, viscosity and gelation properties显示文摘 | SATHE S K SATHE S K | 1981 | J Food Sci1981，46，： | 1 |
| 20 | Freeze concentration of fruit juices显示文摘 | DESHPANDES S CHERYAN M SATHE S K | 1984 | Critical Reviews in Food Science and Nutrition1984，20，： | 1 |
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