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23篇 您的检索式：作者名="Balange A"

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	题名	作者	年代	出处	被引量
1	Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidized phenolic compounds显示文摘	Balange A Benjaku\| S	2009	Food Chemistry2009，113，：	1
2	Effect of tannic acid and kiam wood extract on lipid oxidation and textural properties of fish emulsion sausages during refrigerated storage显示文摘	Maqsood S Benjakul S Balange A K	2012	Food Chemistry2012，130，2：	1
3	Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand显示文摘	Balange A Visessanguan W Thongkaew C	2005	Food hydrocolloids2005，19，2：	1
4	Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi 显示文摘	Balange A K Benjakul S	2009	LWT-Food Science and Technology2009，6，：	1
5	Protein-sparing effect of carbohydrates in the diet of Cirrhinus mrigala (Hamilton, 1822) fry 显示文摘	Singh R K Balange A K Ghughuskar M M	2006	Aquaculture2006，258，：	1
6	Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes显示文摘	BALANGE A K BENJAKUL S	2009	Food Hydrocolloids2009，23，：	1
7	Enhancement of gel strength of bigeye snapper (Priacanthustayenus) surimi using oxidised phenolic compounds显示文摘	Balange A Benjakul S	2009	Food Chemistry2009，113，：	1
8	Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi显示文摘	BALANGE A K BENJAKUL S	2009	LWT-Food Science and Technology2009，42，6：	1
9	Effect of oxidised phenolic compoundson the gel property of mackerel (Rastrelliger kanagurta) surimi显示文摘	Balange A K Benjakul S	2009	LWT-Food Science and Technology2009，42，6：	1
10	Enhancement of gel strength of bigeye snapper(Priacanthus tayenus)surimi using oxidised phenolic compounds显示文摘	Balange A Benjakul S	2009	Food Chemistry2009，113，1：	1
11	Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) sttfimi显示文摘	BALANGE A K BENJAKUL S	2009	LWT- Food Science and Technology2009，42，6：	1
12	Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi显示文摘	BALANGE A K BENJAKUL S	2009	LWT- Food Science and Technology2009，42，6：	1
13	Effect of oxidised tannic acid on the gel properties of mackerel (Rastmlliger kanagurta) mince and surimi prepared by different washing processes显示文摘	BALANGE A K BENJAKUL S	2009	Food Hydrocolloids2009，23，7：	1
14	Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes显示文摘	Balange A K Benjakul S	2009	Food Hydrocolloids2009，23，7：	1
15	Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds显示文摘	Balange A Benjakul S	2009	Food Chemistry2009，113，1：	1
16	Gel strengthening effect of wood extract on surimi produced from mackerel stored in ice显示文摘	Balange A K Benjakul S Maqsood S	2009	Journal of Food Science2009，74，8：	1
17	Gel strengthening effect of wood extract on sufimi produced from mackerel stored in ice 显示文摘	Balange A K Benjakul S Maqsood S	2009	Joumal of Food Science2009，74，8：	1
18	Effect of tannic acid and kiam wood extract on lipid oxidation and textural properties of fish emulsion sausages during refrigerated storage 显示文摘	Maqsood S Benjakul S Balange A K	2012	Journal of Food Chemistry2012，130，2：	1
19	Cross-linking activity of oxidized tannic acid towards mackerel muscle proteins as affected by protein types and setting temperatures显示文摘	Balange A K Benjakul S	2010	Food Chem2010，120，：	1
20	Enhancement of gel strength of bigeyesnapper ( Priacanthus tayenus ) surimi using oxidized phenoliccompounds显示文摘	Balange A Benjaku! S	2009	Food Chemistry2009，113，1：	1

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