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<div class="JournalArticle Publication short-list"> <div class="authors"> <span class="author-name" mtid="10030420"> <a href="/gui2/?type=authors&mode=browse&sel=10030420" target="_blank">Dalmadi, I</a> </span> <span class="author-type"> </span> ; <span class="author-name" > Rapeanu, G </span> <span class="author-type"> </span> ; <span class="author-name" > Van, Loey A </span> <span class="author-type"> </span> ; <span class="author-name" > Smout, C </span> <span class="author-type"> </span> ; <span class="author-name" > Hendrickx, M </span> <span class="author-type"> </span> </div ><div class="title"><a href="/gui2/?mode=browse¶ms=publication;1998894" mtid="1998894" target="_blank">Characterization and inactivation by thermal and pressure processing of strawberry (Fragaria ananassa) polyphenol oxidase: a kinetic study</a></div> <div class="pub-info"> <span class="journal-title">JOURNAL OF FOOD BIOCHEMISTRY</span> <span class="journal-volume">30</span> <span class="page"> pp. 56-76. , 21 p. </span> <span class="year">(2006)</span> </div> <div class="pub-end"><div class="identifier-list"> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="000234670100005" target="_blank" href="https://www.webofscience.com/wos/woscc/full-record/000234670100005"> WoS </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="http://www.blackwell-synergy.com/doi/abs/10.1111/j.1745-4514.2005.00045.x?cookieSet=1&journalCode=jfbc" target="_blank" href="http://www.blackwell-synergy.com/doi/abs/10.1111/j.1745-4514.2005.00045.x?cookieSet=1&journalCode=jfbc"> Teljes dokumentum </a> </span> </span> </div> <div class="short-pub-prop-list"> <span class="short-pub-mtid"> Közlemény:1998894 </span> <span class="status-holder"><span class="status-data status-ADMIN_APPROVED"> Admin láttamozott </span></span> <span class="pub-core">Forrás </span> <span class="pub-type">Folyóiratcikk (Szakcikk ) </span> <!-- && !record.category.scientific --> <span class="pub-category">Tudományos</span> <div class="publication-citation" style="margin-left: 0.5cm;"> <span title="Nyilvános idézőközlemények összesen, említések nélkül" class="citingPub-count">Nyilvános idéző összesen: 70</span> | Független: 68 | Függő: 2 | Nem jelölt: 0 | WoS jelölt: 51 | Scopus jelölt: 15 | WoS/Scopus jelölt: 53 | DOI jelölt: 52 </div> </div> </div> </div><div class="JournalArticle Publication long-list"> <div class="authors"> <img title="Forrásközlemény" style="float: left" src="/frontend/resources/grid/publication-core-icon.png"> <div class="autype autype0"> <span class="author-name" mtid="10030420"><a href="/gui2/?type=authors&mode=browse&sel=10030420" target="_blank">Dalmadi I (<span class="authorship-author-name">Dalmadi István</span> <span class="authorAux-mtmt"> Élelmiszertudomány</span>) </a> </span> <span class="author-affil"><span title="Budapesti Corvinus Egyetem">BCE</span>/<span title="Élelmiszertudományi Kar">ÉTK</span>/Hűtő és Állatitermék Technológiai Tanszék</span> ; <span class="author-name" >Rapeanu G </span> ; <span class="author-name" >Van Loey A </span> ; <span class="author-name" >Smout C </span> ; <span class="author-name" >Hendrickx M </span> </div> </div> <div class="title"><a href="/gui2/?mode=browse¶ms=publication;1998894" target="_blank">Characterization and inactivation by thermal and pressure processing of strawberry (Fragaria ananassa) polyphenol oxidase: a kinetic study</a></div> <div> <span class="journal-title">JOURNAL OF FOOD BIOCHEMISTRY</span> <span class="journal-issn">(<a target="_blank" href="https://portal.issn.org/resource/ISSN/0145-8884">0145-8884</a> <a target="_blank" href="https://portal.issn.org/resource/ISSN/1745-4514">1745-4514</a>)</span>: <span class="journal-volume">30</span> <span class="page"> pp 56-76 </span> <span class="year">(2006)</span> </div> <div class="pub-footer"> <span class="language" xmlns="http://www.w3.org/1999/html">Nyelv: Angol | </span> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="000234670100005" target="_blank" href="https://www.webofscience.com/wos/woscc/full-record/000234670100005"> WoS </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="http://www.blackwell-synergy.com/doi/abs/10.1111/j.1745-4514.2005.00045.x?cookieSet=1&journalCode=jfbc" target="_blank" href="http://www.blackwell-synergy.com/doi/abs/10.1111/j.1745-4514.2005.00045.x?cookieSet=1&journalCode=jfbc"> Teljes dokumentum </a> </span> </span> <div class="publication-citation" style="margin-left: 0.5cm;"> <span title="Nyilvános idézőközlemények összesen, említések nélkül" class="citingPub-count">Nyilvános idéző összesen: 70</span> | Független: 68 | Függő: 2 | Nem jelölt: 0 | WoS jelölt: 51 | Scopus jelölt: 15 | WoS/Scopus jelölt: 53 | DOI jelölt: 52 </div> <div class="mtid"><span class="long-pub-mtid">Közlemény: 1998894</span> | <span class="status-data status-ADMIN_APPROVED"> Admin láttamozott </span> <span class="oldId">Régi azonosító: 1998894</span> | Forrás | <span class="type-subtype">Folyóiratcikk ( Szakcikk ) </span> | <span class="pub-category">Tudományos</span> | <span class="publication-sourceOfData">kézi felvitel</span> </div> <div class="lastModified">Utolsó módosítás: 2016.11.02. 10:07 Rábitsné Táltos Zsuzsanna (MATE Budai Campus admin 5) </div> </div></div>