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	有本地全文	12篇
	有全文链接	1篇

出版年度

	2016	3篇
	2014	4篇
	2013	2篇
	2012	3篇
	2008	1篇

作者

	Krishna Prasad Rai	13篇
	Bal Kumari Sharma	2篇
	Bishow Bandhu Pokharel	2篇
	Damodar Sedai	2篇
	Hare Ram Pradhan	2篇

	Miguel Palma	2篇
	Pratap Kafle	2篇
	Pravin Ojha	2篇
	Shraddha Bhattarai	2篇
	Som Kant Rijal	2篇
	Suraj Shrestha	2篇
	Umesh Regmi	2篇
	Anil Kumar Anal	1篇
	Ashok Kumar Shrestha	1篇
	Binaya Prasad Shrestha	1篇
	Hasta Bahadur Rai	1篇
	Jiwan Prava Lama	1篇
	Prashanta Pokhrel	1篇
	Pratiksha Shrestha	1篇
	Santosh Dahal	1篇
	Saroj Chaudhary	1篇
	Som Kanta Rijal	1篇
	Sovati Shrestha	1篇
	Wensui Xia	1篇

文章类型

Research Article

2篇

来源期刊

Journal of Food Science and Technology Nepal

13篇

学科主题

食品工业

13篇

语种

英文

13篇

国别/地区

尼泊尔

13篇

检索条件:"( ( 高级检索(( ((AU:(("Krishna Prasad Rai")))) )) ) )"

共 13 条记录

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1.Study on the Level of Aflatoxin M1 Contamination in Raw and Processed Milk Marketed in Kathmandu Valley

作　　者：Pratap Kafle ;Damodar Sedai ;Krishna Prasad Rai 等

出　　处：Journal of Food Science and Technology Nepal. 2012 ;7(0):52-56.doi:10.3126/jfstn.v7i0.10598

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：100296171

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2.Determination of Organic Acids in Wine and Spirit Drinks by Fourier Transform Infrared (FT-IR) Spectroscopy

作　　者：Umesh Regmi ;Krishna Prasad Rai ;Miguel Palma

出　　处：Journal of Food Science and Technology Nepal. 2012 ;7(0):36-43.doi:10.3126/jfstn.v7i0.10565

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：100296194

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3.Study of Functional Property of Bread Based on Buckwheat and Green Tea

作　　者：Shraddha Bhattarai ;Pravin Ojha ;Krishna Prasad Rai

出　　处：Journal of Food Science and Technology Nepal. 2012 ;7(0):70-75.doi:10.3126/jfstn.v7i0.10610

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：100296201

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4.Histamine in Foods: Its Safety and Human Health Implications

作　　者：Krishna Prasad Rai ;Hare Ram Pradhan ;Bal Kumari Sharma 等

出　　处：Journal of Food Science and Technology Nepal. 2013 ;8(0):1-11.doi:10.3126/jfstn.v8i0.11720

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：100296235

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5.Proteolytic Effect of Starter Cultures on Dry Fermented Chinese-Style Sausage

作　　者：Krishna Prasad Rai ;Ashok Kumar Shrestha ;Wensui Xia

出　　处：Journal of Food Science and Technology Nepal. 2008 ;4(0):64-69.doi:10.3126/jfstn.v4i0.2002

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：100296240

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6.Interactions of Bio-macromolecules During Processing of Instant Asian Noodles: A Review

作　　者：Pratiksha Shrestha ;Krishna Prasad Rai ;Anil Kumar Anal

出　　处：Journal of Food Science and Technology Nepal. 2016 ;9:1-10.

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：193158338

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7.Determination of Caffeine and Taurine Contents in Energy Drinks by HPLC-UV

作　　者：Krishna Prasad Rai ;Hasta Bahadur Rai ;Santosh Dahal 等

出　　处：Journal of Food Science and Technology Nepal. 2016 ;9:66-73.

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：193158341

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8.A simple HPLC Method for the Determination of Caffeine Content in Tea and Coffee

作　　者：Prashanta Pokhrel ;Suraj Shrestha ;Som Kanta Rijal 等

出　　处：Journal of Food Science and Technology Nepal. 2016 ;9:74-78.

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：193158342

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9.Benzoic Acid Residue in Nepalese Fruits and Vegetable Products

作　　者：Krishna Prasad Rai ;Sovati Shrestha ;Jiwan Prava Lama 等

出　　处：Journal of Food Science and Technology Nepal. 2013 ;6:110-113.

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：185563962

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10.Determination of Organic Acids in Wine and Spirit Drinks by Fourier Transform Infrared (FT-IR) Spectroscopy

作　　者：Umesh Regmi ;Krishna Prasad Rai ;Miguel Palma

出　　处：Journal of Food Science and Technology Nepal. 2014 ;7:36-43.

出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)

文章 ID：185563971

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