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24篇 您的检索式：作者名="KERLER J"

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	题名	作者	年代	出处	被引量
1	Formation of furan and methylfuran by maillard-type reactions in model systems and food显示文摘	Limacher A Kerler J Davidek T	2008	Journal of Agricultural and Food Chemistry2008，56，10：	1
2	Vanilla production: technological,chermical,and biosynthetic aspects 显示文摘	Dignum WJM Kerler J Verpoorte R	2001	Food Reviews International2001，2，：	1
3	Vanilla curing under laboratory conditions显示文摘	Dig~um M J Kerler J Verpoorte R	2002	Food Chemistry2002，79，2：	1
4	Odorants contributing to warmed-over flavor (WOF) of refrgerated cooked beef显示文摘	KERLER J GROSCH W	1996	Journal of Food Science1996，61，6：	1
5	Microorganisms with a taste for Vanilla:microbial ecology of traditional Indonesian Vanilla curing显示文摘	R?ling W F M Kerler J Braster M Apriyantono A Stam H van Verseveld H W	2001	Appl Environ Microbiol2001，67，：	1
6	Formation of furan and methyl furan from ascorbic acid in model systems and food显示文摘	Limacher A Kerler J Conde-Petit B	2007	Food additives and contaminants Supplement 12007，24，1：	1
7	Vanilla production:technological, chemical, and biosynthetic aspects显示文摘	DIGNUM M J W KERLER J VERPOORTE R	2001	Food Reviews International2001，17，2：	1
8	Formation of furan and methylfuran by maillard-type reactions in model systems and food显示文摘	Limacher A Kerler J Davidek T	2008	Journal of Agricultural and Food Chemistry2008，56，10：	1
9	Formation of furan and methylfuran by maillard -type reactions in model systems and food 显示文摘	Limacher A Kerler J Davidek T	2008	Journal of Agri- cultural and Food Chemistry2008，56，10：	1
10	Vanilla curing under laboratory conditions显示文摘	DIGNUM M J W KERLER J VERPOORTE R	2002	Food Chemistry2002，79，2：	1
11	Formation of furan and methylfuran by Maillard-type reactions in model systems and food显示文摘	LIMACHER A KERLER J DAVIDEK T	2008	Journal of Agricultural and Food Chemistry2008，56，10：	1
12	Formation of furan and methylfuran from ascorbic acid in model systems and food显示文摘	LIMACHER A KERLER J CONDE-PET1T B	2007	Food Additives and Contaminants2007，24，1：	1
13	Formation of furan and methylfuran by Maillard-type reactions in model systems and food显示文摘	Limacher A Kerler J Davidek T	2008	Journal of Agricultural and Food Chemistry2008，56，10：	1
14	Permeation of lipophilic chemicals across plant cuticles: prediction from partition coefficients and molar volumes显示文摘	Kerler F Schonherr J	1988	Arch Environ Con Tox1988，17，：	1
15	Formation offuran and methylfuran by Maillard-type reactions in model systems and food显示文摘	LimacherA Kerler J Davidek T etc	2008	Journal of Agricultural and Food Chemistry2008，56，10：	1
16	Non-electrolyte permeability of plant cuticles : a critical evaluation of experimental methods 显示文摘	Kerler F Riederer M Schonherr J	1984	Physiologia Plantarum1984，62，4：	1
17	Formation of furan and methylfuran by maillard-type reactions in model sys- tems and food 显示文摘	Limacher A Kerler J Davidek T	2008	J Agric Food Chem2008，56，10：	1
18	Identification of glucosides in green beans of Vanilla planifolia Andrews and kinetics of vanilla β-glucosidase显示文摘	DIGNUM M J W VAN D H R KERLER J		0，，02：	1
19	Vanilla production : technological, chemical, and biosynthetic aspects 显示文摘	Dignum M J W Kerler J Verpoorte R	2001	Food Rev Int2001，17，2：	1
20	Odorants contributing to warmed-over flavor (WOF) of refrigerated cooked beef 显示文摘	Kerler J Grosch W	1996	Food Sci1996，，61：	1

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