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Elsevier电子期刊(16)
在“
Elsevier电子期刊
”中,
命中:
16
条,耗时:小于0.01 秒
在所有数据库中总计命中:
16
条
1.
Highlights of the Year in
J
ACC 2013
作者:
Anthony N. DeMaria
;
Eric D.
Adler
;
J
eroen J. Bax
;
Ori Ben-Yehuda
;
Gregory K. Feld
;
Barry H. Greenberg
;
J
ennifer L. Hall
;
Mark A. Hlatky
;
Wilbur Y.W. Lew
;
J
o茫o A.C. Lima
;
Ehtisham Mahmud
;
Alan S. Maisel
;
San
j
iv M. Narayan
;
Steven E.
Nissen
;
David
J
. Sahn
;
Sotirios Tsimikas
刊名:
J
ournal of the American College of Cardiology
出版年:18 February, 2014
2.
New vision technology for multidimensional quality monitoring of continuous frying of meat
作者:
Sø
;
ren Blond Daugaard
;
J
ens
Adler
-
Nissen
;
J
ens Michael Carstensen
关键词:
Continuous frying
;
Multi-spectral vision technology
;
NIR
刊名:Food Control
出版年:2010
3.
Robust modelling of heat-induced reactions in an industrial food production process exemplified by acrylamide generation in breakfast cereals
作者:
Bo B.B.
J
ensen
;
Martin Lennox
;
Kit Granby
;
J
ens
Adler
-
Nissen
关键词:
Acrylamide
;
Modelling
;
Food production
;
Process modelling
刊名:Food and Bioproducts Processing
出版年:2008
4.
Sodium diffusion in cured pork determined by
22
Na radiology
作者:
Christian Vestergaard
;
Bertel Lohmann Andersen
;
J
ens
Adler
-
Nissen
关键词:
Meat
;
Curing
;
Pork
;
22
Na
;
Radiography
;
Autoradiography
;
Diffusion
;
Salt
刊名:Meat Science
出版年:2007
5.
Continuous wok-frying of vegetables: Process parameters influencing scale up and product quality
作者:
J
ens
Adler
-
Nissen
关键词:
Vegetables
;
Wok
;
Continuous process
;
Heat and mass transfer
刊名:
J
ournal of Food Engineering
出版年:2007
6.
Salt distribution in dry-cured ham measured by computed tomography and image analysis
作者:
Vestergaard
;
Christian
;
Erbou
;
S??ren G.
;
Thauland
;
Torunn
;
Adler
-
Nissen
;
J
ens
;
Berg
;
Per
关键词:
Dry-cured ham
;
Curing
;
Meat
;
Pork
;
Computed tomography
;
Image analysis
刊名:Meat Science
出版年:2005
7.
23
Na-MRI quantification of sodium and water mobility in pork during brine curing
作者:
Vestergaard
;
Christian
;
Risum
;
J
??rgen
;
Adler
-
Nissen
;
J
ens
关键词:
Curing
;
23
Na-MRI
;
Salt
;
ADC
;
Diffusion
;
Non-destructive
刊名:Meat Science
出版年:2005
8.
Quantification of salt concentrations in cured pork by computed tomography
作者:
Vestergaard
;
Christian
;
Risum
;
J
ø
;
rgen
;
Adler
-
Nissen
;
J
ens
关键词:
Computed tomography
;
Meat
;
Curing
;
Diffusion
刊名:Meat Science
出版年:2004
9.
Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics
作者:
Pedersen
;
Lene
;
Kaack
;
Karl
;
Bergsø
e ;
Merete N.
;
Adler
-
Nissen
;
J
ens
关键词:
Biscuit
;
Dough rheology
;
Viscoelasticity
;
G&prime
;
storage modulus
;
G&Prime
;
loss modulus
;
H
;
height of biscuit
;
HMW
;
high molecular weight
;
L
;
length of biscuit
;
PC
;
principal component
;
PCA
;
principal component analysis
;
PLSR
;
partial least squares re
刊名:
J
ournal of Cereal Science
出版年:2004
10.
Apparatus for Emulsion Production in Small Scale and Under Controlled Shear Conditions
作者:
J
.
Adler
-
Nissen
;
S.L. Mason
;
C.
J
acobsen
关键词:
emulsion
;
mayonnaise
;
scale-up
;
food processing
;
modelling
;
microstructure
;
processing
刊名:Food and Bioproducts Processing
出版年:2004
1
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