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99篇 您的检索式：作者名="INGLETT"

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	题名	作者	年代	出处	被引量
1	New grain products and their beneficial components显示文摘	Inglett G E	2001	Nutrition Today2001，36，2：	1
2	Effect of various thermal treatments on the pasting properties of enriched ss-glucan oat products 显示文摘	Stevenson David G Inglett George E	2007	Journal of Food Science and Technology2007，44，2：	1
3	Production of freruloylated arabinoxylo-oligosaccharides from maize (Ze mays) bran by microwave-assisted, autohydrolysis 显示文摘	Rose D J Inglett G E	2010	Food Chemistry2010，119，：	1
4	Taste-Modifying Properties of Miracle Fruit (SynsePalum dulcificum) 显示文摘	Inglett G E	1965	Journal of agriculture Food Chemistry1965，13，3：	1
5	Flour containing protein and fiber made fromwetmill corn germ with potential food use 显示文摘	Nielsen H C Wall J S Inglett G E	1979	J cereal chem1979，，56：	1
6	Phenolic contentand antioxidant capacity of supereritieal carbon dioxide-treated and air-classified oat bran concentrate microwave-irradiated in water or ethanol at varying temperatures显示文摘	Stevenson DG Inglett GE Chen DJ		0，，：	1
7	Contents of phenolics and flavonoids and antioxidant activities in skin,pulp,and seeds of miracle fruit显示文摘	INGLETT G E CHEN D J		0，，03：	1
8	Oat β -glucan-amylodextrins: Preliminary preparations and biological properties显示文摘	Inglett GE Newman RK	1994	Plan Flant Foods Human Nutr1994，，45：	1
9	Antioxidant activity of commercial buckwheat flours and their free and bound phenolic compositions显示文摘	Diejun Chen Mark Berhow George E Inglett	2011	Food Chemistry2011，125，3：	1
10	Utilisation of corn(Zeamays)bran and corn fiber in the production of food components显示文摘	Devin J Rose George E Inglett Sean X Liu	2010	J Sci Food Agric2010，90，：	1
11	Effects of various thermal treatments on the pasting properties of enriched β-glucan oat products显示文摘	STEVENSON D G INGLETT G E	2007	Journal of Food Science and Technology2007，44，8：	1
12	Nutritional value and functional properties of a hydrocolloidal doybean and oat blend for use in asian foods显示文摘	INGLETT G E	2002	Journal of the Science of Food and Agriculture2002，83，：	1
13	USDA's oat rim replaces fat in many food prod ucts显示文摘	Inglett G E	1990	Food Technology1990，，5：	1
14	Temperature sensitivity of greenhouse gas production in wetland soils of different vegetation 显示文摘	INGLETT K S INGLETT P W REDDY K R	2012	Biogeochemistry2012，108，：	1
15	USDA's oatrim replaces fat in many food products显示文摘	Inglett GE	1990	Food Technology1990，44，10：	1
16	Development of a dietary fiber gel for calorie-reduced foods显示文摘	INGLETT G E	1997	Cereal Food World1997，42，：	1
17	Effect of hydrothermal treatment on the physicochemical, rheological and oil-resistant properties of rice flour显示文摘	Kim D N Bae I Y Inglett G E	2009	Journal of Texture Studies2009，40，19：	1
18	Contents of phenolics and flavonoids and antioxidant activities in skin, pulp, and seeds of miracle fruit 显示文摘	Inglett G E Chert D J	2011	Journal of Food Science2011，76，3：	1
19	Use of a β-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheese:manufacture,composition,yield and microstructure显示文摘	Konuklar G Inglett G Carriere C J	2004	International Journal of Food Science and Technology2004，39，：	1
20	Utilisation of corn(Zea mays ) bran and corn fiber in the production of food components 显示文摘	Rose DL Inglett GE Liu SX	2010	Journal of Food Agriculture2010，90，：	1

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