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21篇 您的检索式：作者名="Sensidoni"

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	题名	作者	年代	出处	被引量
1	Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs显示文摘	Peressini D Sensidoni A	2009	Journal of Cereal Science2009，49，2：	1
2	Encap- sulation of Aroma Compounds in Biopolymeric Emulsion Based Edible Films to Control Flavour Release 显示文摘	MARCUZZO E SENSIDONI A DEBEAUFORT F	2010	Carbo- hydrate Polymers2010，80，：	1
3	Release Behavior and Stability of Encapsulated d-Limonene from E- mulsion- Based Edible Films 显示文摘	MARCUZZO E DEBEAUFORT F SENSIDONI A	2012	Journal of Agricultural and Food Chemistry2012，60，12：	1
4	Rheology and breadmakingperformance of rice-buckwheat batters supplemented withhydrocolloids显示文摘	PERESSINI D PIN M SENSIDONI A	2011	Food Hydrocolloids2011，25，：	1
5	Influence of emulsifier type and content on functional properties of polysac- charide lipid-based edible lllms显示文摘	B Bravin D Peressini A Sensidoni	2004	Journal Agricultural Food Chemistry2004，52，：	1
6	Development and application of polysaccharide-lipid edible coating to extend shelf-life of dry bakery products显示文摘	BRAVIN B PERESSINI D SENSIDONI A	2006	Journal of Food Engineering2006，76，3：	1
7	Development and application of polysaccharide–lipid edible coating to extend shelf-life of dry bakery products显示文摘	Barbara Bravin Donatella Peressini Alessandro Sensidoni	2005	Journal of Food Engineering2005，，3：	1
8	Development and application of polysaccharide-lipid edible coating to ex tend shelf-life of dry bakery products显示文摘	Barbara Bravin Donatella Peressini Alessandro Sensidoni	2006	Journal of Food Engineering2006，76，8：	1
9	Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs显示文摘	PERESSINI D SENSIDONI A		0，，02：	1
10	Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs显示文摘	PERESSINI D SENSIDONI A		0，，02：	1
11	Synergistic effect of different dietary fibres in pasta on in vitro starch digestion显示文摘	Martina Foschia Donatella Peressini Alessandro Sensidoni	2015	Food Chemistry2015，172，：	1
12	Effect of soluble dietary fiber addition on rheological and breadmaking properties of wheat doughs 显示文摘	Peressini D Sensidoni A	2009	Journal of Cereal Science2009，49，：	1
13	Effect of soluble dietary fibre addition on rheological and bread - making properties of wheat doughs 显示文摘	Donatella Persssini Alessandro Sensidoni	2009	Journal of Cereal Science2009，，49：	1
14	Effect of soluble dietary fibre addition on theological and breadmaking properties of wheat doughs 显示文摘	DONATELLA PERESSINI ALESSANDRO SENSIDONI	2009	Journal of Cereal Science2009，，49：	1
15	Effect of soluble dietary fibre addi- tion on rheological and breadmaking properties of wheat doughs 显示文摘	Peressini D Sensidoni A	2009	Journal of Cereal Sicence2009，49，2：	1
16	Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydroeolloids显示文摘	Peressini D Pin M Sensidoni A	2011	Food Hydroeolloids2011，25，：	1
17	Rheological characterization of traditional and light mayonnaises显示文摘	Peressini D A Sensidoni B de Cindio	1998	Journal of Food Engineering1998，35，4：	1
18	Effect of soluble dietary fibre ad- dition on rheological and breadmaking properties of wheat doughs 显示文摘	Peressini D Sensidoni A	2009	Journal of Cereal Science2009，49，2：	1
19	Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs显示文摘	Donatella Peressini Alessandro Sensidoni	2008	Journal of Cereal Science2008，，2：	1
20	Effect of soluble dietary fibreaddition on rheological and breadmaking properties of wheat doughs 显示文摘	Peressini D Sensidoni dessandro	2008	J Cereal Sci2008，49，2：	1

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