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17篇 您的检索式：作者名="ACAMPA I"

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		题名	作者	年代	出处	被引量
	1	Characterization ofMaillard reaction in bread crisps显示文摘	CAPUANO E FERRIGNO A ACAMPA I	2008	European Food Research andTechnology2008，228，2：	1
	2	Effect of flour type onMaillard reaction and acrylamide formation during toasting of bread crispmodel systems and mitigation strategies显示文摘	CAPUANO E FERRIGNO A ACAMPA I	2009	Food Research International2009，42，9：	1
	3	Effect of flour type on Mainard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies显示文摘	CAPUANO E FERRIGNO A ACAMPA I	2009	Food Research International2009，42，：	1
	4	Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies显示文摘	Capuano E Ferrigno A Acampa I		0，，：	1
	5	Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitiga- tion strategies 显示文摘	CAPUANO E FERRIGNOA ACAMPA I	2009	Food Research International2009，42，：	1
	6	Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies显示文摘	CAPUANO E FERRIGNO A ACAMPA I	2009	Food Research International2009，42，9：	1
	7	Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies显示文摘	Capuano E Ferrigno A Acampa I	2009	42(9):1295-13022009，42，9：	1
	8	Characterization ofthe Maillard reaction in bread crisps显示文摘	Capuano E Ferrigno A Acampa I ei al	2008	Eur Food Res Technol2008，228，：	1
	9	Effect offlour type on Maillard reaction and acrylamide formation during toasting ofbread crisp model systems and mitigation strategies显示文摘	Capuano E Femgno A Acampa I	2009	Food Research International2009，42，9：	1
	10	In vitro release of angiotensin - converting enzyme inhibitors, peroxyl - radi- cal scavengers and antibacterial compounds by enzymatic hy- drolysis of glycated gluten 显示文摘	Del Castillo M D Ferrigno A Acampa I	2007	Journal of Cereal Science2007，45，3：	1
	11	Characteriza- tion of Maillard reaction in bread crisps 显示文摘	Capuano E Ferrigno A Acampa I	2008	European Food Research and Technology2008，，2：	1
	12	Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crispmodel systems and mitigation strate- gies 显示文摘	Capuano E Ferrigno A Acampa I	2009	Food Research International2009，，9：	1
	13	Characterization of the Maillard reaction in bread crisps显示文摘	Capuano E Ferrigno A Acampa I	2008	European Food Research and Technology2008，228，2：	1
	14	Effect of flourtype on Maillard reaction and acrylamide formation during toastingof bread crisp model systems and mitigation strategies显示文摘	CAPUANO E FERRIGNO A ACAMPA I	2009	FoodResearch International2009，42，9：	1
	15	Effect of flourtype on Maillard reaction and acrylamide formation duringtoasting of bread crisp model systems and mitigationstrategies显示文摘	Capuano E Ferrigno A Acampa I	2009	Food Research Intemational2009，42，9：	1
	16	Effect of flour type onMaillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigateon strategyes显示文摘	Capuano E Ferrignoa Acampa I	2009	Food Research International2009，42，：	1
	17	Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies显示文摘	CAPUANO E FERRIGNO A ACAMPA I	2009	Food Research International2009，42，：	1

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