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85篇 您的检索式：作者名="MEULLENET"

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	题名	作者	年代	出处	被引量
1	Prediction of cooked rice texture using extrusion and compression tests in conjunction with spectral stress strain analysis 显示文摘	SITAKALIN C MEULLENET J F C	2000	Cereal Chemistry2000，77，4：	1
2	Textural properties of chicken Fankfurters with added collagen fibers显示文摘	Meullenet J F Chang H C Carpenter J A	1994	J Food Sci1994，59，4：	1
3	Prediction of cooked rice texture using extrusion and compression tests in conjunction with spectral stress strain analysis显示文摘	SITAKALIN C MEULLENET J-F C	2000	Cereal Chemistry2000，77，4：	1
4	Sensory descriptive texture analyses of cooked rice and its correlation to instrumental parameters using an extrusion cell显示文摘	Meullenet J F C Gross J Marks B P	1998	Cereal Chemistry1998，75，5：	1
5	Texturalproperties of chicken Fankfurters with added collagen fibers显示文摘	MEULLENET J F CHANG H C CARPENTER J A	1994	Journal of Food Science1994，59，4：	1
6	Instrumental single and double compression tests to predict sensory texture characteristics of foods 显示文摘	Meullenet J-F C Gross J	1999	Journal of Texture Studies1999，30，2：	1
7	Relationship between sensory and instrumental texture profile attributes显示文摘	JEAN-FRANCOIS MEULLENET B G LYON JOHN A CARPEN- TER	1998	Journal of sensory studies1998，13，1：	1
8	Sensory Descriptive Texture Analyses of cooked rice and its correlation to instrumental parameters using an extrusion cell 显示文摘	Meullenet J-F C Gross J BP Marks	1998	Cereal Chemistry1998，75，5：	1
9	Effect of protein disruption using proteolytic treatment on cooked rice texture properties 显示文摘	SALEH M I MEULLENET J F	2007	Journal of Texture Studies2007，38，1：	1
10	Relationship between sensory and instrumental texture profile attributes显示文摘	Meullenet J F Lyon B G Carpenter J A	1988	Journal of Sensory Studies1988，13，1：	1
11	The relationship of razor blade shear,Allo-Kramer shear,Warner-Bratzler shear and sensory tests to changes in tenderness of broiler breast fillets显示文摘	Cavitt L C Meullenet J Xiong R	2005	Journal of Muscle Foods2005，16，3：	1
12	Relationship between sensory and instrumental texture profile attributes显示文摘	MEULLENET J F LYON B G CARPENTER J A	1998	Journal of Sensory Studies1998，13，5：	1
13	Relationship Between Sensory and Instrumental Texture Profile Attributes 显示文摘	Meullenet J	1998	Journal of Sensory Studies1998，13，：	1
14	Instrumental single and double compression tests to predict sensory texture characteristics of foods 显示文摘	Meullenet J F C Gross J	1999	Journal of texture studies1999，30，2：	1
15	Predicting rice physicochemical properties using thickness fraction properties 显示文摘	Siebenmorgen T J Bautista R C Meullenet J F	2006	Cereal Chemistry2006，83，3：	1
16	Relationship between sensory and instrumental texture profile attributes 显示文摘	Meullenet J F Lyon B G Carpenter J A	1998	Journal of Sensory Studies1998，13，：	1
17	Predicting rice physicochemical properties using thickness fraction properties显示文摘	Siebenmorgen T J Bautista R C Meullenet J F	2006	Cereal Chemistry2006，83，3：	1
18	Effect of protein disruption usingproteolytic treatment on cooked rice texture properties 显示文摘	Saleh M I Meullenet J F	2007	Journalof Texture Studies2007，38，4：	1
19	Physicochemical characterization and consumer acceptance by Asian consumers of aromatic Jasmine rice显示文摘	Suwansri S Meullenet J F	2004	Journal of Food Science2004，，69：	1
20	Pump rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer-rated characteristics显示文摘	R T Baublits J-F Meullenet J T Sawyer	2006	Meat Science2006，72，：	1

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