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53篇 您的检索式：作者名="Stuiber D C"

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	题名	作者	年代	出处	被引量
1	Occurrence and properties of flavor-related bromophenols found in the marine environment: a review 显示文摘	Boyle J L Lindsay R C Stuiber D A	1993	J Aquat Food Prod Technol1993，2，：	2
2	Volatile compounds characterizing the aroma of fresh Atlantic and Pacific oysters显示文摘	JOSEPHSON D B LINDSAY R C STUIBER D A	1987	J Food Sci1987，50，：	1
3	Variations in the occurrences of enzyme calli derived volatile aroma compounds in salt and fresh water fish显示文摘	Josephson D B Lindsay R C Stuiber D C	1984	Journal of Agricultural Food Chemistry1984，32，：	1
4	Variations in the occurrences of enzymically derived volatile aroma compounds in salt and freshwater fish显示文摘	JOSEPHSON D B LINDSAY R C STUIBER D A	1984	J Agric Food Chemistry1984，32，6：	1
5	Identification of compounds characterizing the aroma of fresh whitefish ( Coregonus clupeaformis) 显示文摘	Josephson D B Lindsay R C Stuiber D A	1983	Journal of Agricultural and Food Chemistry1983，31，2：	1
6	Volatile compounds characterizing the aroma of fresh Atlantic and Pacific oysters显示文摘	JOSEPHSON D B LINDSAY R C STUIBER D A	1985	J Food Science1985，50，1：	1
7	Enzymatic hydroperoxide initiated effects in fresh fish显示文摘	JOSEPHSON D B LINDSAY R C STUIBER D A	1987	Journal of Food Science1987，52，3：	1
8	Enzymic hydroperoxide initiated effects in fresh fish显示文摘	JOSEPHSON D B LINDSAY R C STUIBER D A	1987	J Food Science1987，52，3：	1
9	Identification of compounds characterizing the aroma of flesh whitefish (Coregonus clupeaformis) 显示文摘	Josephson D B Lindsay R C Stuiber D A	1983	Journal of Agricultural and Food Chemistry1983，31，2：	1
10	Identification of compounds characterizing the aroma of fresh whitefish显示文摘	IOSEPHSON D B LINDSAY R C STUIBER D A	1983	J Agric Food Chemistry1983，31，2：	1
11	Contributions of bromophenol to marine-ssociated flavors of fish and seafood显示文摘	Lindsay R C Stuiber D A	1992	J Aquat Food Prod Technol1992，1，：	1
12	Occurrence and properties of flavor related bromophenols found in the marine environment:a review显示文摘	Lindsay R C Stuiber D A	1993	J Aquat Food Prod Technol1993，2，：	1
13	Enzymatichydroperoxide initiated effects in fresh fish 显示文摘	Josephson D B Lindsay R C Stuiber D A	1987	Joumai of FoodScience1987，52，3：	1
14	Enzymic Hydroperoxide Initiated Effects in Fresh Fish显示文摘	JOSEPHSON D B LINDSAY R C STUIBER D A	1987	Food Sci1987，，52：	1
15	Variations in the occurrences of enzymically derived volatile aroma compounds in salt and freshwater fish 显示文摘	JOSEPHSON D B LINDSAY R C STUIBER D A	1984	J Agric Food Chemistry1984，32，6：	1
16	Volatilc Compounds Characterizing the Aroma of Fresh Atlantic and Pacific Oyster显示文摘	JOSEPHSON D B LINDSAY R C STUIBER D A	1985	Food Sci1985，50，：	1
17	Enzymic hydroperoxide initiated effects in fresh fish 显示文摘	JOSEPHSON D B LINDSAY R C STUIBER D A	1987	J Food Science1987，52，3：	1
18	Volatile compounds characterizing the aroma of fresh Atlantic and Pacific oysters显示文摘	JOSEPHSON D B LINDSAY R C STUIBER D A	1985	J Food Science1985，50，1：	1
19	Contributions of bromophenols to marine-associated flavors of fish and seafood显示文摘	BOYLE J L LINDSAY R C STUIBER D A	1992	Journal of Aquatic Food Product Technology1992，1，：	1
20	Biogenesis of lipid-derived volatile aroma compounds in the emerald shiner (Notropis atherinoides)显示文摘	JOSEPHSON D B LINDSAY R C STUIBER D A	1984	J Agric Food Chem1984，32，6：	1

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