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69篇 您的检索式：作者名="Broeck I"

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	题名	作者	年代	出处	被引量
1	A randomized, single-blind cross-over design evaluating the effectiveness of an individually defined, targeted physical therapy approach in treatment of children with cerebral palsy 显示文摘	FRANKI I VAN DEN BROECK C DE CAT J	2014	Clin Rehabi2014，28，10：	1
2	Effects of High Pressure on Enzymes Related to Food Quality 显示文摘	Hendrickx M Ludikhuyze L Van den Broeck I	1998	Trends in Food Science and Technology1998，9，：	1
3	Kinetics of combined pressure-temperature inactivation of avocado polyphenoloxidase 显示文摘	Weemaes C A Ludikhuyze L R Van de Broeck I	1995	Biotechnology and Bioengineering1995，60，3：	1
4	Kinetics of combined pressure-temperature inactivation of avocado polyphenoloxidase 显示文摘	WEEMAES C A LUDIKHUYZE L R VAN DEN Broeck I	1998	Biotechnology and Bioengineering1998，60，3：	1
5	High pressure inactivation of polyphenoloxidases 显示文摘	Weemaes C Ludikhuyze L Van Den Broeck I	1998	Journal of Food Science1998，63，5：	1
6	Effects of high pressure on enzymes related to food quality 显示文摘	Hendrickx M Ludikhuyze L Van den Broeck I	1998	Trends in Food Science & Technology1998，9，5：	1
7	Inactivation of orange pectinesterase by combined high-pressureand temperature treatments:a kinetic study显示文摘	BROECK I V D LUDIKHUYZE L R LOEY A M V	2000	J Agric Food Chem2000，48，5：	1
8	Effects of high pressure on enzymes related to food quality显示文摘	Hendrickx M Ludikhuyze L Vanden Broeck I	1998	Trends in Food Science & Technology1998，，9：	1
9	Inactivation of orange pectinesterase by combined high-pressure and temperature treatments:a kinetic study显示文摘	Broeck I V D Ludikhuyze L R Loey A M V	2000	J Agric Food Chem2000，48，5：	1
10	Kinetics of combined pressure -temperature inactivation of avocao polyphenoloxidase显示文摘	Weemea C A Ludikhuyze L R Van den Broeck I,	1998	Biotechnology and Bioengineering1998，60，3：	1
11	Efficiency Estimation from cobb- douglas production functions with composed Error显示文摘	Meeusen I W Broeck I J I	1997	International Economic Review1997，，2：	1
12	Effects of high pressure on enzymes related to food quality 显示文摘	Hendrickx M Ludikhuyze L Van den Broeck I	1998	Trends in Food Science and Technology1998，9，5：	1
13	Inactivation oforange pectinesterase by combined high-pressure and temperaturetreatments: a kinetic study 显示文摘	BROECK I V D LUDIKHUYZE L R LOEY A	2000	J Agric Food Chem2000，48，5：	1
14	Effect of pH on pressure and thermal inactivation of avocado polyphenol oxidase : a kinetic study 显示文摘	Weemaes C A Ludikhuyze L R Van den Broeck I Hendrickx M E	1998	Journal of Agriculture and Food Chemistry1998，46，7：	1
15	Inactivation of orange pectinesterase by combined high-pressure and temperature treatments:a kinetic study显示文摘	Broeck I V D Ludikhuyze L R Loey A M V	2000	J Agric Food Chem2000，48，5：	1
16	Effects of high pressure on enzymes related to food quality 显示文摘	Hendrickx M Ludikhuyze L Van den Broeck I	1998	Trends Food Sci Tech1998，9，5：	1
17	Kinetics for isobaric-isothermal degradation of L-ascorbic acid显示文摘	VAN DEN BROECK I LUDIKHUYZE L WEEMAESC	1998	Journal of Agricultural and Food Chemistry1998，46，5：	1
18	Kinetics of combined pressure-temperature inactivation of avocado polyphenoloxidase显示文摘	WEEMAES C A van den BROECK I HENDRICKX M E	1998	Biotechnology and Bioengineering1998，60，3：	1
19	Effect of High Pressure on Enzymes Related to Food Quality显示文摘	Hendrickx M Ludikhuyze L Broeck I V D	1998	Trends in Food Sci Tech1998，9，：	1
20	Effects of highpressure on enzymes related to food quality显示文摘	Hendriekx M Ludikhuyze L Van den Broeck I	1998	Food science & technology1998，，5：	1

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