logo
科言猫学术研究的AI总结
language
手机端手机端
  • Phone Feature微信小程序
简体中文简体中文
notice消息通知
博客博客
delete
arrow
返回
R

Romeo T. Toledo

University of Georgia

22H指数
130论文数
3.5K被引数
收录论文 14
发表时间
logo
Observation of Injured E. coli Population Resulting from the Application of High-Pressure Throttling Treatments
errJOURNAL OF FOOD SCIENCE
IF3.4
err2013-03-06
err7
PREAI
errDe Lamo-Castellvi, Silvia; Toledo, Romeo; Frank, Joseph F.
err分享
err收藏
RHEOLOGICAL AND ULTRASTRUCTURAL PROPERTIES AND PARTICLE SIZE DISTRIBUTION OF SOYMILK AS AFFECTED BY PROCESSING METHODS
errINTERNATIONAL JOURNAL OF FOOD PROPERTIES
IF3.9
err2010-04-30
err18
errOAAI
errSivanandan, Litha; Toledo, Romeo T.; Singh, Rakesh K.
err分享
err收藏
Microbial Inactivation Kinetics in Soymilk during Continuous Flow High-Pressure Throttling
errJOURNAL OF FOOD SCIENCE
IF3.4
err2009-07-31
err10
PREAI
errSharma, Vijendra; Singh, Rakesh K.; Toledo, Romeo T.
err分享
err收藏
Effect of hyperbaric, controlled atmosphere, and UV treatments on peach volatiles
errPOSTHARVEST BIOLOGY AND TECHNOLOGY
IF6.8
err2009-03-01
err34
PREAI
errYang, Dong Sik; Balandran-Quintana, Rene R.; Ruiz, Carlos F.; Toledo, Romeo T.; Kays, Stanley J.
err分享
err收藏
Supercritical fluid extraction of limonoid glucosides from grapefruit molasses
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2006-07-19
err18
PREAI
errYu, Jun; Dandekar, Deepak V.; Toledo, Romeo T.; Singh, Rakesh K.; Patil, Bhimanagouda S.
err分享
err收藏
Fluid to particle heat transfer coefficients in holding tube having noncircular cross section
errJOURNAL OF FOOD SCIENCE
IF3.4
err2006-05-31
err2
PREAI
errChristie, IS; Patel, JR; Toledo, RT
err分享
err收藏
Oxygen radical absorbance capacities of grape/wine industry byproducts and effect of solvent type on extraction of grape seed polyphenols
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2006-02-01
err325
PREAI
errYilmaz, Y; Toledo, RT
err分享
err收藏
Antioxidant activity of water-soluble Maillard reaction products水溶性美拉德反应产物的抗氧化活性
errFOOD CHEMISTRY
IF9.8
err2005-11-01
err345
PREAI
errYilmaz, Y; Toledo, R
err分享
err收藏
Tissue damage in heated carrot slices.: Comparing mild hot water blanching and infrared heating
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2005-04-01
err62
PREAI
errGalindo, FG; Toledo, RT; Sjöholm, I
err分享
err收藏
Rheological properties of banana puree at high temperatures
errINTERNATIONAL JOURNAL OF FOOD PROPERTIES
IF3.9
err2004-12-31
err51
errOAAI
errDitchfield, C; Tadini, CC; Singh, R; Toledo, RT
err分享
err收藏
Isothermal calorimetry approach to evaluate tissue damage in carrot slices upon thermal processing
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2004-11-01
err23
PREAI
errGómez, F; Toledo, RT; Wadsö, L; Gekas, V; Sjöholm, I
err分享
err收藏
Health aspects of functional grape seed constituents
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2004-09-01
err215
PREAI
errYilmaz, Y; Toledo, RT
err分享
err收藏
Major flavonoids in grape seeds and skins: Antioxidant capacity of catechin, epicatechin, and gallic acid葡萄籽和葡萄皮中的主要类黄酮: 儿茶素，表儿茶素和没食子酸的抗氧化能力
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2003-12-31
err649
PREAI
errYilmaz, Y; Toledo, RT
err分享
err收藏
31P NMR analysis of chicken breast meat vacuum tumbled with NaCl and various phosphates
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2001-03-20
err26
PREAI
errLi, RR; Kerr, WL; Toledo, RT; Teng, Q
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
李蓉蓉 封面图
李蓉蓉 (Rongrong Li)
H 指数: 74 · 论文数: 559
B
Bhimanagouda S. Patil
H 指数: 64 · 论文数: 419
J
Joseph F. Frank
H 指数: 53 · 论文数: 213
R
Rakesh K. Singh
H 指数: 42 · 论文数: 208
W
William L. Kerr
H 指数: 42 · 论文数: 187
查看更多