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65篇 您的检索式：作者名="Chirife"

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	题名	作者	年代	出处	被引量
1	Determination of sorbic acid in raw beef: An improved procedure显示文摘	CAMPOS C GERSCHENSON L N ALZAMORA S M CHIRIFE J	1991	Food Sci1991，56，3：	1
2	Left heart function during right heart pacing显示文摘	CHIRIFE R	1994	Pace1994，17，：	1
3	Fundamentals of the drying mechanism during the air dehydration of foods显示文摘	Chirife J	1983	Hemisphere Publishing Corp1983，，2：	1
4	On the local isotherm concep and modes of moisture binding in food products显示文摘	Iglesias H A Chirife J	1976	Agric Food Chem1976，24，：	1
5	Thermodynamics of water vapour sorption by sugar - beet root 显示文摘	Iglesias HA Chirife J Viollaz P	1976	J Food Technol1976，11，：	1
6	Hematodermic CD4+ CD56+ neoplasm in childhood显示文摘	Bilbao EA Chirife AM Florio D	2008	Medicina (B Aires)2008，68，2：	1
7	Glass transition and thermal stability of lactase in low-moisture amorphous polymeric matrices显示文摘	Buera MP Chirife J	1997	Biotechnol Prog1997，13，：	1
8	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
9	Sucrose hydrolysis in a glassy starch matrix显示文摘	SCHEBOR C BUERA M P CHIRIFE J	1995	Lebensm-Wiss Technol1995，28，：	1
10	A model for describing the watersorption behaviour of foods显示文摘	Iglesias H A Chirife J	1976	Journal of Food Science1976，41，5：	1
11	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
12	Prediction of effect of temperature on water sorption isotherms of food material显示文摘	IGLESIAS H A CHIRIFE J	1976	International Journal of Food Science and Technology1976，11，2：	1
13	Water sorption isotherms of food and foodstuffs: BET or GAB parameters? 显示文摘	TIMMERMANN E O CHIRIFE J LGLESIAS H A	2001	Journal of Food Engineering2001，48，：	1
14	The correlation between water activity and moisture in honey: Fundamental aspects and application to Argentine honeys显示文摘	Jorge Chirife Maria Clara Zamora Aldo Motto	2006	Journal of Food Engineering2006，72，：	1
15	A model for decribing the watersorption behaviour of food显示文摘	Lglesias H A Chirife J		0，，：	1
16	Proposed theoretical water activity values at various temperatures for selected solutions to be used as reference sources in the range of microbial growth显示文摘	RESNIK S L CHIRIFE J	1988	Journal of Food Protection1988，51，5：	1
17	The physical state of water sorbed at high activities in starch in terms of the GAB sorp- tion equation 显示文摘	Timmermann EO Chirife J	1991	Journal of Food Engineering1991，13，：	1
18	Analysis of a model for water Sorption phenomena in foods显示文摘	Ferro-Fontan C Chirife J Sancho E		0，，：	1
19	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	Academic Press Limited1997，30，3：	1
20	Nonenzymatic browning in liquid model systems of high water activity:Kinetics of color changes due to reaction between glucose and glycine peptides显示文摘	Buera P Chirife J Resnik S L	1987	Journal of Food Science1987，52，4：	1

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