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159篇 您的检索式：作者名="Pedreschi"

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	题名	作者	年代	出处	被引量
1	Fundamental aspects of postharvest heat treatments显示文摘Heat treatments have been investigated for use in many aspects of postharvest storage.They have been developed for insect control,prevention of fungal development and prevention of postharvest storage disorders including chilling injury.The treatment times and temperature range vary widely,from days at 356C to 396C in hot air,to up to 636C for less than a minute in hot water.Much of the research has been performed to develop solutions to a particular problem,and less investigation has been conducted on the responses of the commodity to the treatment.However,since the turn of the century,a number of groups have been active in examining the molecular responses and changes that occur in commodities during and after the heat treatment.This review examines the changes at the level of transcriptome,proteome and metabolome that occur in response to the different heat treatments.	Susan Lurie Romina Pedreschi	2014	Horticulture Research2014，1，1：	4
2	A classification for community discovery methods in complex networks显示文摘	Coscia Michele Giannotti Fosca Pedreschi Dino		0，，5：	1
3	The shear of press-joining in cold-formed steel structures显示文摘	Davies R Pedreschi R Sinha B	1996	Thin-Walled Structure1996，25，3：	1
4	Oil uptake and texture development in fried potato slices 显示文摘	Pedreschi Fan Moyano Pert	2005	Journal of Food Engineering2005，70，4：	1
5	Time-focused clustering of trajectories of moving objects显示文摘	NANNI M PEDRESCHI D	2006	Journal of Intelligent Information Systems2006，27，3：	1
6	Color changes and acrylamide formation in fried potato slices显示文摘	Pedreschi F Moyano P Kaack K	2005	Food Res hat2005，38，：	1
7	Time-focused clustering of trajectories of moving objects显示文摘	Mirco Nanni Dino Pedreschi	2006	Journal of Intelligent Information Systems2006，，：	1
8	Acrylamide content and color development in fried potato strips显示文摘	Franco Pedreschi	2006	Food Research International2006，39，：	1
9	An experimental study of cold formed steel trusses using mechanical clinching显示文摘	PEDRESCHI R F SINHA B P	2008	Construction and Building Material2008，22，：	1
10	Oil distribution in potato slices during frying显示文摘	PEDRESCHI F COCIO C MOYANO P et at	2008	Journal of Food Engineering2008，87，2：	1
11	Color changes in the surface of fresh cut meat: A fractal kinetic application显示文摘	R. Quevedo E. Valencia G. Cuevas B. Ronceros F. Pedreschi J.M. Bastías	2013	Food Research International2013，，2：	1
12	Unveiling the complexity of human mobility by querying and mining massive trajectory data显示文摘	GIANNOTTI F NANNI M PEDRESCHI D	2011	VLDB J2011，20，5：	1
13	Advances and current challenges in understanding postharvest abiotic stresses in perishables显示文摘	Pedreschi R Lurie S	2015	Postharvest Biology and Technology2015，107，：	1
14	Segmentation of colour food images using a robust algorithm显示文摘	Domingo Mery Franco Pedreschi	2005	Journal of Food Engineering2005，66，3：	1
15	Phenolic compound contents and antioxidant activity in plants with nutritional and/or medicinal properties from the Peruvian Andean region显示文摘	Rosana Chirinos Romina Pedreschi Herv6 Rogez	2013	Industrial Crops & Products2013，47，：	1
16	Anonymity preserving pattern discovery显示文摘	Maurizio Atzori Francesco Bonchi Fosca Giannotti Dino Pedreschi	2008	The VLDB Journal2008，，4：	1
17	Current issues in dietary acrylamide:formation,mitigation and risk assessment显示文摘	Pedreschi F Mariotti MS Granby K	2014	Journal of the Science of Food and Agriculture2014，94，：	1
18	Reduction of acrylamide formation in potato slices during frying显示文摘	Pedreschi F Kaack K Grandy K	2004	Lebensm Wissu Technologies2004，37，：	1
19	Gel-based pro- teomics approach to the study of metabolic changes in pear tis- sue during storage 显示文摘	Pedreschi R Hertog M Robben J	2009	Joumal of Agriculture Food Chemis- try2009，57，15：	1
20	Time-focused clustering of trajectories of moving objects显示文摘	Micro N Pedreschi D	2006	J of Intelligent Information Systems2006，27，3：	1

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