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18篇 您的检索式：作者名="BG Swanson"

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		题名	作者	年代	出处	被引量
	1	A review of methods, data and applications of state diagrams of food systems 显示文摘	Sablani SS Syamaladevi RM Swanson BG	2010	Food Engineering Reviews2010，2，3：	1
	2	Water holding capacity and microstructure of gellan gels显示文摘	R Mao J Tang BG Swanson	2001	Carbohydrate Polymers2001，46，：	1
	3	Macrophages rapidly transfer pathogens from lipid raft vacuoles to autophagosomes显示文摘	Amer AO Byrne BG Swanson MS	2005	Autophagy2005，1，1：	1
	4	High hydrostatic pressure processing of mango puree containing antibrowning agents显示文摘	Guerrero-Beltr6n JA Swanson BG Barbosa-Canovas GV	2005	Food Science and Technology International2005，11，4：	1
	5	Advances in the use of high hydrostatic pressure for processing cereal grains and legumes显示文摘	Estrada-Giro Y Swanson BG Barbosa-Ca G V	2005	TRENDS FOOD SCI TECH2005，16，5：	1
	6	Kinetics of texture and color changes in green asparagus during thermal treatment显示文摘	LAUMH TANGJ SWANSON BG	2000	Journal of Food Engineering2000，45，4：	1
	7	Influence of amylose content on properties of wheat starch and breadmaking quality of starch and gluten blends显示文摘	Lee M-R BG Swanson BK Baik	2001	Cereal Chem2001，78，：	1
	8	Inactivating microorganisms using a pulsed electric field continuous treatment system显示文摘	Bai Linqin Barbosa Canovas G V Swanson BG	1998	IEEE Trans on Industry Applications1998，34，1：	1
	9	Modification of whey protein concentrate hydrophobicity by high hydrostatic pressure显示文摘	Liu X Powers JR Swanson BG	2005	Innovative Food Science & Emerging Technologies2005，6，3：	1
	10	Water holding capacity and microstructure of gellan gels 显示文摘	Mao R Tang J Swanson BG	2001	Carbohyd Polym2001，46，4：	1
	11	Macrophages rapidly transfer pathogens from lipid raft vacuoles to autophagosomes显示文摘	Amer AO Byrne BG Swanson MS	2005	Autophagy2005，1，1：	1
	12	Impactof air bubbles in a dielectric liquid when subjected to high fieldstrengths显示文摘	G6ngora-Nieto MM Pedrow PD Swanson BG	2003	Innovative Food Science & Emerging Technolo-gies2003，4，1：	1
	13	Water holding capacity and microstructure ofgellan gels显示文摘	Mao R Tang J Swanson BG	2001	Carbohydrate Polymers2001，46，4：	1
	14	Operative treatment of ankle fractures: a minimum ten-year follow-up 显示文摘	DAY GA SWANSON CE HULCOMBE BG	2001	Foot Ankle Int2001，22，2：	1
	15	Macrophages rapidly transfer pathogens from lipid raft vacuoles to autophagosomes显示文摘	Amer AO Byrne BG Swanson MS	2005	Auto phagy2005，1，1：	1
	16	Fat mimetics in low - fat Cheddar cheese显示文摘	Drake MA Boylston TD Swanson BG	1996	Journal of Food Science1996，61，6：	1
	17	Impact of air bubbles in a dielectric liquid when subjected to high field strengths显示文摘	Gongora-Nieto MM Pedrow PD Swanson BG	2003	Innovative Food Science & Emerging Technologies2003，4，1：	1
	18	Kinetics of texture and color changes in green asparagus during thermal treatment 显示文摘	Lan MH Tang J Swanson BG	2000	Journal of Food Engineering2000，45，4：	1

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