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131篇 您的检索式：作者名="BARTOLOM B"

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	题名	作者	年代	出处	被引量
1	Enzymic Release of Ferulic Acid from Barley Spent Grain显示文摘	Bartolome B Faulds C B	1997	Journal of Cereal Science1997，，25：	1
2	Extending Applicability of the Oxygen Radical Absorbance capacity(ORAC2Fluorescein)Assay显示文摘	Davalos A Gomez C C Bartolome B	2004	J Agric Food Chem2004，52，1：	1
3	Release of ferufic acid from cereal residues by barley enzymatic extract显示文摘	SANCHO A I BARTOLOME B GOMEZ-CORDOVES C	2001	Journal of Cereal Science2001，34，2：	1
4	Potential of phenolic compounds for controlling lactic acid bacteria growth in wine显示文摘	GARCfA-RUIZ A BARTOLOME B MARTiNEZ-RODRfGUEZ A J	2008	Food Control2008，19，9：	1
5	Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis显示文摘	DAVALOS A MIGUEL M BARTOLOME B	2004	J Food Prot2004，67，：	1
6	Phenolic composition of industrially manufactured pure'es and concentrates from peach and apple fruits显示文摘	Bengoechea M L Sancho A I Bartolome B Estrella I Gomez-Cordoves C Hernandez M T		0，，：	1
7	Statistical interpretation of the color parameters of red wines in function of their phenolic composition during aging in bottle 显示文摘	Monagas M Martin-Alvarez P J Bartolome B	2005	European Food Research and Technology2005，222，：	1
8	Purification and characterization of Pla a 1, a major allergen from Platanus acerifolia pollen 显示文摘	ASTURIAS J A IBARROLA 1 BARTOLOME B	2002	Allergy2002，57，3：	1
9	Antioxidant properties of commercial grape juices and vinegars显示文摘	Di:VALOS A BARTOLOME B CORDOVES C G	2005	Food Chemistry2005，93，：	1
10	Pentoses and hydroxycinnamic acids in brewer's spent grain 显示文摘	Bartolome B Santos M Jimenez J	2002	Journal of CerealScience2002，36，1：	1
11	Wine features related to safety and consumer health:an integrated perspective 显示文摘	Pozo-Bayon M A Monagas M Bartolome B	2012	Crit Rev Food Sci2012，52，1：	1
12	Extending applicability of the oxygen radical absorbance capacity ( ORAC-Fluorescein) assay显示文摘	Davalos A Gomez-Cordoves C Bartolome B	2004	J Agric Food Chem2004，48，：	1
13	Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis显示文摘	DAVALOS A MIGUEL M BARTOLOME B	2004	Journal of Food Protection2004，67，9：	1
14	Effects of wine phenolics and sorghum tannins on tyrosinase activity and growth of melanoma cells显示文摘	Gómez-Cordovés C Bartolomé B Veira W	2001	J Agric Food Chem2001，49，3：	1
15	Sulfation of condensed potassium chloride by SO2显示文摘	Sengelov L W Hansen T B Bartolome C	2013	Energy & Fuels2013，27，：	1
16	Enzymic release of ferulic acid from barley spent grain显示文摘	Bartolome B	1997	J Cereal Sci1997，，5：	1
17	查看详情显示文摘	Monagas M Bartolome B Gomez-Cordoves C		0，，：	1
18	Wine features related to safety and consumer health: an integrated perspective显示文摘	POZO-BAYON M A MONAGAS M BARTOLOM B	2012	Critical Reviews in Food Science and Nutrition2012，52，1：	1
19	Anthocyanin-derived pigments in Graciano, Tempranillo, and Cabernet Sauvignon wines produced in Spain显示文摘	Monagas M Nfifiez V Bartolome B		American Journal of Enology and Viticulture0，54，：	1
20	Purification and characterization of Pla a 1,a major allergen from Platanus acerifolia poilen显示文摘	Asturias J A Ibarrola I Bartolome B	2002	Allergy2002，57，3：	1

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