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102篇 您的检索式：作者名="Anese"

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	题名	作者	年代	出处	被引量
1	Effect of heattreatment on the antioxidant and pro-oxidant activity of milk 显示文摘	CALLIGARIS S MANZOCCO L ANESE M	2004	International Dairy Journal2004，14，：	1
2	Influence of processing on theantioxidant properties of fruit and vegetables显示文摘	NICOLI M C ANESE M PARPINEL M	1999	Trends in Food Science&Technology1999，10，：	1
3	Antioxidant properties oftea extracts as affected by processing显示文摘	MANZOCCO L ANESE M NICOLI M C	1998	Lebensm Wiss u Technol1998，31，：	1
4	Modelling the effect of asparaginase in reducing acrylamide formation in biscuits显示文摘	ANESE M QUARTA B FRIAS J	2011	Food Chemistry2011，126，：	1
5	Loss and/or formationof antioxidants during food processing and storage显示文摘	NICOLI M C ANESE M PARPINEL M	1997	Cancer letters1997，114，：	1
6	Effect of high pressuretreatments on peroxidase and polyphenoloxidase activities显示文摘	Anese M Nicoli M C Dall G	1995	Food Biochemistry1995，18，：	1
7	Influence of malt browning degree on lipoxygenase activity显示文摘	Sovrano S Buiatti S Anese Monica	2006	Food Chemistry2006，，：	1
8	Ex vivo detection for chronic ethanol consumption-induced neurochemical changes in rats显示文摘	Do-Wan Lee Sang-Young Kim Taehyeong Lee Yoon-Ki Nam Anes Ju Dong-Cheol Woo Se-Jong You Jun-Sung Han Sung-Ho Lee Chi-Bong Choi Sang-Soo Kim Hae-Chung Shin Hwi-Yool Kim Dai-Jin Kim Hyang-Shuk Rhim Bo-Young Choe	2011	Brain Research2011，，：	1
9	Effect of high pressure treatments on peroxidase and polyphenoloxidase activities显示文摘	Anese M Nicoli M C Dall'aglio G	1995	J Food Biochemistry1995，18，：	1
10	Antioxidant Properties of Tea Extracts as Affected by Processing显示文摘	L Manzocco M Anese M.C Nicoli	1998	LWT - Food Science and Technology1998，，7：	1
11	Acrylamide removal from heated foods 显示文摘	ANESE M SUMAN M Nicoli M C	2010	Food Chemistry2010，119，：	1
12	Effects of dairy ingredients on some chemical, physico-chemical and functional properties of minced fish during freezing and frozen Storage 显示文摘	Anese M Gormley R	1996	LWT Food Science and Technology1996，29，1：	1
13	Cooperative Spectrum Sensing for Cognitive Radios Using Kriged Kalman Filtering显示文摘	Kim S J Dall Anese E Giannakis G B	2011	IEEE Signal Processing2011，5，01：	1
14	On the robustness of MIMO LMMSE channel estimation显示文摘	Assalini A Dall'Anese E Pupolin S		0，，11：	1
15	Effect of radiofrequency assisted freezing on meat microstructure and quality显示文摘	Monica Anese Lara Manzocco Agnese Panozzo Paola Beraldo Martina Foschia Maria Cristina Nicoli	2011	Food Research International2011，，1：	1
16	Effect of heat treatment on the antioxidant and pro-oxidant activity of milk显示文摘	CALLIGARIS S MANZOCCO L ANESE M	2004	International Dairy Journal2004，14，5：	1
17	Effect of high pressure meats on peroxidase and polyphenoloxidase activities显示文摘	ANESE M DALLAGUO G LERICI C R	1995	Journal of Food Biochemistry1995，18，4：	1
18	Effect of high pressure treatments on peroxidase and polyphenoloxidase activities 显示文摘	Anese M Nicoli M C Dallaglio G	1994	J Food Biochem1994，18，4：	1
19	Influence of maltbrowning degree on lipoxygenase activity显示文摘	Sovrano S Buiatti S Anese Monica	2006	FoodChemistry2006，，：	1
20	Kinetics of thermal inactivation of tomato lipoxygenase显示文摘	ANESE M SOVRANO S	2006	Food Chemistry2006，95，1：	1

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