维普期刊资源整合服务平台（V6.5）

24篇 您的检索式：作者名="Angerosa F"

选中清除导出查看参考文献查看引证文献引用追踪共2页首页上一页第1页下一页末页 /2 跳转

	题名	作者	年代	出处	被引量
1	Characterisation of monovarietal virgin olive oils显示文摘	Angerosa F	2002	European Journal of Lipid Science Technology2002，104，：	1
2	Olive oil volatile compounds from the lipoxygenase pathway in relation to fruit ripeness显示文摘	Angerosa F Basti C	2001	Italian Journal of Food Science2001，13，：	1
3	Effect of the extractions of virgin olive oil on the lipoxygenase cascade:chemical and sensory implications显示文摘	Morales M T Angerosa F Aparicio R	1999	Grasasay Aceites1999，50，：	1
4	Vola- tile compounds in virgin olive oil:occurrence and their re- lationship with the quality 显示文摘	ANGEROSA F SERVILI M SELVAGGINI R	2004	J Chromatogr A2004，1054，：	1
5	Volatile com-pounds in virgin olive oil:occurrence and their relationship with the quality显示文摘	Angerosa F Servili M Selvaggini R		0，，01：	1
6	Virgin olive oil compounds from lipoxygenase pathway and characterization of some Italian cultivars显示文摘	Angerosa F Basti C Vito R	1999	J Agric Food Chem1999，47，：	1
7	Antifibrotic effects of piogli-tazone at low doses on the diabetic rat kidney are asso-ciated with the improvement of markers of cell turn-over,tubular and endothelial integrity,and angiogenesis显示文摘	Toblli J E Cao G Giani J F Angerosa M Dominici FP Gonzalez-Cadavid N F	2011	Kidney Blood Press Res2011，34，：	1
8	Application of stable isotope ratio analysis to the characterization of the geographical origin of olive oils 显示文摘	Angerosa F Breas O Contento S	1999	Journal of Agricultural and Food Chemistry1999，47，：	1
9	Influence of malaxation temperature and time on the quality of virgin olive oils显示文摘	Angerosa F Mostallino R Basti C	2001	Food Chemistry2001，72，1：	1
10	Effect of fruit stone removal on the production of virgin olive volatile compounds 显示文摘	Angerosa F Basti C Vito R	1999	Food Chemistry1999，67，3：	1
11	Olive oil volatile compounds from the lipoxygenase pathway in relation to fruit ripeness显示文摘	Angerosa F Basti C	2001	Italian Journal of Food Science2001，13，：	1
12	Virgin olive oil volatile compounds from lipoxygenase pathways and characterization of some Italy cultivars显示文摘	ANGEROSA F BASTI C VITO R	1999	J Agric Food Chem1999，47，3：	1
13	Carbon stable isotopes and isotopes and olive oil adulteration with pomace oil显示文摘	Angerosa F Cumitini S GIeixner G	1997	Journal of Ag- ricuhural and Food Chemistry1997，45，8：	1
14	Application of stable isotope ratio analysis to the characterization of the geographical orig~n of olive oils显示文摘	Angerosa F Braas O Contento S	1999	Journal of Agricultural and Food Chemistry1999，47，3：	1
15	Effect of Mixing Leaves with Olive on Organoleptic Quality of Oil Obtained by Centrifugation显示文摘	Di Giovacchino L Angerosa F Di Giacito	1996	73(3):371-3741996，73，3：	1
16	Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels显示文摘	Angerosa F	2002	Eur J Lipid Sci Technol2002，104，：	1
17	Effect of fruit stone removal on the production of virgin olive volatile compounds 显示文摘	Angerosa F Basil C Vito R	1999	Food Chemistry1999，67，3：	1
18	Sensory evaluation of virgin olive oils by artificial neutral network processing of dynamic head-space gas chromatographic data显示文摘	ANGEROSA F DIGIACINTO L VITO R	1996	J Sci Food Agr1996，72，3：	1
19	Virginolive oil differentiation in relation to extractionmethodologies 显示文摘	Angerosa F Mostallino R Basti C	2004	Journal of the Science ofFood and Agriculture2004，80，：	1
20	Volatile compounds in virgin olive oil:occurrence and their relationship with the quality显示文摘	Angerosa F Servili M Selvaggini R	2004	J Chromatogr A2004，1054，1：	1

返回顶部每页显示：

共2页首页上一页第1页下一页末页 /2 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示