Histological Changes Induced in Fruits and Vegetables by Processing-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Histological Changes Induced in Fruits and Vegetables by Processing

Published:1949 Issue: Volume: Page:297-342
ISSN:0065-2628
Container-title:Advances in Food Research
language:
Short-container-title:

Author:

Weier T. Elliot,Stocking C. Ralph

Publisher

Elsevier

Reference58 articles.

1. Die Struktur des Stärkekorns (Sammelreferat);Badenhuizen;Proto-plasma,1937

2. Das Stärkekorn als chemisch einheitliches Gebilde;Badenhuizen;Rec. trav. botan, néerland.,1938

3. The sloughing of potatoes;Barmore;Am. Potato J.,1938

4. Starch gelatinization studies. I. Simplified equipment for the study of starch gelatinization by means of light transmission;Beckford;Cereal Chem.,1947

5. Factors influencing the texture of peas preserved by freezing;Boggs;Food Research,1942

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Drying Method Affects Bioactive Compounds and Antioxidant Activity of Carrot;International Journal of Vegetable Science;2014-08-30

2. Effect of treatments and packaging on the quality of dried carrot slices during storage;Journal of Food Science and Technology;2011-10-22

3. Effects of water blanching on pea seeds I. Fresh weight changes & solute loss;International Journal of Food Science & Technology;2007-06-28

4. Effects of blanching and calcium infiltration on PPO activity, texture, microstructure and kinetics of osmotic dehydration of apple tissue;Food Research International;1998-10

5. STRUCTURAL AND CHEMICAL BASES FOR TEXTURE OF PLANT FOODSTUFFS;Journal of Texture Studies;1990-04

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP