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5篇 您的检索式：作者名="Alessandra Guidi"

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		题名	作者	年代	出处	被引量
	1	Comparison of a conventional immunoassay (ELISA) with a surface plasmon resonance-based biosensor for IGF-1 detection in cows’ milk显示文摘	Alessandra Guidi Leopoldo Laricchia-Robbio Daniela Gianfaldoni Roberto Revoltella Giancarlo Del Bono	2001	Biosensors and Bioelectronics2001，，9：	1
	2	The schistosome enzyme that activates oxamniquine has the characteristics of a sulfotransferase显示文摘	Livia Pica - Mattoccia Daniele Carlini Alessandra Guidi	2006	Mem Inst Oswaldo Cruz2006，101，1：	1
	3	Comparison of a conventional immunoassay (ELISA) with a surface plasmon resonance-based biosensor for IGF-1 detection in cows’ milk显示文摘	Alessandra Guidi Leopoldo Laricchia-Robbio Daniela Gianfaldoni Roberto Revoltella Giancarlo Del Bono	2001	Biosensors and Bioelectronics2001，，9：	1
	4	Polysaccharide impregnation:a pretreatment method for improving scallop quality and flavor显示文摘The quality and flavor of scallops changes during the fresh dry rehydration process.In order to control the changes after rehydration,a scallop pretreatment method was adopted.The pretreatment method involved impregnating fresh scallops with 0.2 g/100 m L konjac glucomannan(KGM),carrageenan(CA),and sodium alginate(SA)before the drying and rehydration process.After rehydration,the KGM treated samples had better water retention and the highest betaine content.The CA treated samples had a deepened yellow color and the highest content of flavoring amino acids(FAA)and inosine monophosphate(IMP).What’s more,a total of 77 volatile compounds were detected,with a maximum of 15 esters.The highest proportion in the four groups was eugenol,followed by n-hexadecanoic acid,methyl hexadecanoate etc.The SA group had no significant contribution in terms of quality and taste.The samples pretreated with KGM had the best quality,and those pretreated by CA had the best flavor.	Mengwen Sun Huimin Lin Chen Zeng Shanggui Deng Alessandra Guidi	2023	Food Science and Human Wellness2023，12，2：	1
	5	Schistosomiasis control: praziquantel forever?显示文摘	Donato Cioli Livia Pica-Mattoccia Annalisa Basso Alessandra Guidi	2014	Molecular & Biochemical Parasitology2014，，1：	1

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