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36篇 您的检索式：作者名="Alaiz"

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	题名	作者	年代	出处	被引量
1	Effect of pH and temperatureon comparative antioxidant activity of nonenzymatically browned proteins produced by reaction with oxidized lipids and carbohydrates显示文摘	Alaiz M Hidalgo F J Zamora R	1999	Journal of Agricultural and Food Chemistry1999，47，2：	1
2	Effect of pH and temperature on comparative antioxidant activity of nonenzymatically browned proteins produced by reactions with oxidized lipids and carbohydrates显示文摘	Alaiz M Hidalgo F J Zamora R	1999	Journal of Agricultural and Food Chemistry1999，47，：	1
3	Preparation and characterization of Mentha x vinosa Hudsonoil-β-cyclodextrin complex显示文摘	de P Martins Alaize Craveiro A A Maehado M I L	2007	Journal of Thermal Analysis and Calorimetry2007，88，2：	1
4	Study of lipid components of Lupinus mutabilis meal and isolates显示文摘	F Millan M Alaiz Hernandez-Pinzon I	1994	Bioscience Biotechnology and Biochemistry1994，58，12：	1
5	Affinity purification and characterization of chelating peptides from chickpea protein hydrolysates 显示文摘	Torres-Fuentes C Alaiz M Vioque J	2011	Food Chemistry2011，129，2：	1
6	Antioxidant and metal chelating activities of Phaseolus vulgaris L. var. Jamapa protein isolates, phaseolin and lectin hydrolysates显示文摘	Janet Carrasco-Castilla Alan Javier Hernández-álvarez Cristian Jiménez-Martínez Carmen Jacinto-Hernández Manuel Alaiz Julio Girón-Calle Javier Vioque Gloria Dávila-Ortiz	2011	Food Chemistry2011，，4：	1
7	Hemagglutinating activity of polyphenols extracts from six grain legumes显示文摘	Cortes-Giraldo I Giron-Calle J Alaiz M	2012	Food and Chemical Toxicology2012，50，6：	1
8	Effect of pH and temperature on comparative antioxidant activity of nonenzymatically broened proteins produced by reaction with oxidized lipids and carbohydrates显示文摘	ALAIZ M HIDALGO F ZAMORA R	1999	Journal of Agricultural and Food Chemistry1999，47，2：	1
9	Preparation and characterization of Mentha x viltosa Hudson oil- β- cyclodextrin complex显示文摘	Alaize de P Martins A A Craveiro M I L Maehado et al	2007	Journal of Thermal Analysis and Calorimetry2007，88，：	1
10	Low molecular weight polypeptides in virgin and refined olive oils 显示文摘	HIDALGO F J ALAIZ M ZAMORA R	2002	Journal of the American Oil Chemists'' Society2002，79，7：	1
11	Antioxidative activity of pyrrole, imidazole, dihydropyridine, and pyridinium salt derivatives produced in oxidized lipid/amino acid browning reactions 显示文摘	Alaiz M Zamora R Hidalgo F J	1996	Journal of Agricultural and Food Chemistry1996，44，3：	1
12	Effect of pH and tempera-cally browned proteins produced by reactions with oxi- dized lipids and carbohydrates显示文摘	Alaiz M Hidalgo F J Zamora R	1999	J Agr Food Chem1999，47，：	1
13	Effect of pH and temperature on comparative antioxidant activity of nonenzymatically browned proteins produced by reactions with oxidized lipids and carbohydrates 显示文摘	Alaiz M Hidalgo F J Zamora R	1999	Journal of Agriculture and Food Chemistry1999，47，：	1
14	Iron-chelating ac- tivity of chickpea protein hydrolysate peptides显示文摘	TORRES-FUENTES C ALAIZ M VIOQUE J	2012	Food Chem-istry2012，134，3：	1
15	Effect of pH and temperature on comparative non-enzymatic browning of proteins produced by oxidized lipids and carbohydrates显示文摘	HIDALGO F J ALAIZ M ZAMORA R	1999	Journal of Agricultural and Food Chemistry1999，47，：	1
16	Affinity purification and characterisation of chelating peptides from chickpea protein hydrolysates 显示文摘	Torres-Fuentes C Alaiz M Vioque J	2011	Food Chemistry2011，129，2：	1
17	Effect of pH and temper-ature on comparative antioxidant activity of nonenzymatically browned proteins produced by reaction with oxidized lipids and car-bohydrates 显示文摘	ALAIZ M HIDALGO F J ZAMORA R	1999	Journal of Agricultural and Food Chemistry1999，47，2：	1
18	Low molecular weight polypeptides in virgin and refined olive oils 显示文摘	Hidalgo F J Alaiz M Zamora R	2002	J Am Oil Chem Soc2002，79，7：	1
19	Health promoting activities of ultra-filtered okara protein hydrolysates released by in vitro gastrointestinal digestion: identification of active peptide from soybean lipoxygenase显示文摘	JIMI~NEZ-ESCRIG A ALAIZ M VIOQUE J	2010	Eur Food Res Technol2010，230，4：	1
20	Contribution of pyrrole formation and polymerization to the nonenzymatic browning produced by amino-carbonyl reactions显示文摘	Zamora R Alaiz M Hidalgo FJ	2000	Journal of Agricultural and Food Chemistry2000，48，8：	1

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