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61篇 您的检索式：作者名="BUERA M"

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	题名	作者	年代	出处	被引量
1	Color changes dur- ing storage of honeys in relation to their composition and initial color显示文摘	Pereyra Gonzales A Burin L and Del Pilar Buera M	1999	Food Research International1999，32，：	1
2	Retention of beta-carotene encapsulated in a trehalose-based matrix as affected by water content and sugar crystallization 显示文摘	ELIZALDE B E HERRERA M L BUERA M P	2002	Journal of Food Science2002，67，8：	1
3	Viability and thermal stability of a strain of Saccharomyces cerevisiae freeze-dried in different sugar and polymer matrices显示文摘	LODATO P de HUERGO M S BUERA M P	1999	Appl Microbiol Biotechnol1999，52，：	1
4	Effect of glass transition on rates of nonenzymatic browning in food systems显示文摘	KARMAS R BUERA M P KAREL M	1992	J Agric Food Chem1992，40，5：	1
5	Effect of Glass Transition on Rates of Nonenzymatic Browning in Food System显示文摘	Karmas E Buera M P Karel M	1992	Agric Food Chem1992，40，：	1
6	Color formation due to nonenzymatic browning in amorphous glassy anhydrous model systems 显示文摘	SCHEBOR C BUERA M P KAREL M	1999	Food Chem1999，65，：	1
7	Effect of glass transition on rates of nonenzymatic browning in food systems显示文摘	Karmas R Buera M Pelar Karel M	1992	J Ag Food Chem1992，40，：	1
8	Effect of physical changes on the rates of nonenzymic browning and related reactions显示文摘	BUERA M P KAREL M	1995	Food Chern1995，52，：	1
9	A critical evaluation offluorescence as a potential marker for the Maillardreaction显示文摘	Matiacevich S B Pilar Buera M	2006	Food Chemistry2006，95，3：	1
10	Application of the WLF equation to describe the combined effects of moisture and temperature on non-enzymatic browning rates in food systems显示文摘	BUERA M P KAREL M	1993	J Food Procss Preserv1993，17，：	1
11	A critical evaluation of fluorescence as a potentialmarker for the Maillard reaction 显示文摘	Matiacevich S B Buera M P	2006	Food Chemistry2006，95，：	1
12	Acriticao evaluation of fluorescence as a potential marker for the Maillard reaction显示文摘	Silvia B Matiacevich M Pilar Buera	2006	Food Chemistry2006，95，：	1
13	Stability of the restriction enzyme EcoRI dried with trehalose and other selected glass forming solutions显示文摘	Buera M P	1997	Biotechnol Prog1997，，13：	1
14	Encapsulation of Cinnamon and Thyme Essential Oils Components (Cinna- maldehyde and Thymol) in β-cyclodextrin: Effect of Interactions with Water on Complex Stability显示文摘	Ponce Cevallos P A Buera M P Elizalde B E	2010	Journal of Food Engineering2010，99，：	1
15	Proton mobility for the description of dynamic aspects of freeze-dried fruits显示文摘	LAVERDE L SCHEBOR C BUERA M	2014	Journal of Food Engineering2014，，125：	1
16	A study of acid-catalyzed sucrose hydrolysis in an amorphous polymeric matrix at reduced moisture contents显示文摘	BUERA M D P CHIRIFE J KAREL M	1995	Food Res Int1995，28，：	1
17	Sucrose hydrolysis in a glassy starch matrix显示文摘	SCHEBOR C BUERA M P CHIRIFE J	1995	Lebensm-Wiss Technol1995，28，：	1
18	Protective Role of Trehalose on Thermal Stability of Lactase in Relation to its Glass and Crystal Forming Properties and Effect of Delaying Crystallization 显示文摘	Mazzobre M F Buera M P Chirife J	1997	Lebens-Wiss u Technol1997，30，：	1
19	A critical evaluation of fluorescence as a potential marker for the Maillard reation显示文摘	Matiacevich S B Buera M P	2006	Food Chemistry2006，95，：	1
20	Encapsulation of cinnamon and thyme essential oils components ( cinnamal-dehyde an dthymol) inβ-cyclodextrin: Effect of interactions with water on complex stability 显示文摘	Cevallos P A P Buera M P Elizalde B E	2010	J Food Eng2010，99，1：	1

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