维普期刊资源整合服务平台（V6.5）

21篇 您的检索式：作者名="BAYARRI S"

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	PCDDs, PCDFs, PCBs and DDE in edible marine species from the Adriatic Sea 显示文摘	Bayarri S Baldassarri L T Iacovella N	2001	Chemosphere2001，43，：	1
2	Effect of daily thermo- and photo-cycles of different light spectrum on the development of Senegal sole ( Solea senegalensis ) larvae显示文摘	B. Blanco-Vives N. Villamizar J. Ramos M.J. Bayarri O. Chereguini F.J. Sánchez-Vázquez	2010	Aquaculture2010，，1：	1
3	Multiresidue determination of organochlorine pesticides and polychlorinated biphenyls in milk by gas chromatography with electron-capture detection after extraction by matrix solid-phaso dispersion显示文摘	YAGUE C BAYARRI S LAZARO R	2001	J AOAC Int2001，，84：	1
4	Influence of low sucrose concentrations on the compression resistance of gellan gum gels显示文摘	BAYARRI S COSTELL E DURAN L	2002	Food Hydrocolloids2002，16，6：	1
5	Effect of addition of sucrose and aspartame on the compression resistance of hydrocolloids gels显示文摘	BAYARRI S IZQUIERDO L DURAN L	2006	International Journal of Food Science & Technology2006，41，8：	1
6	Duran influence of low sucrose concentrations on the compression resistance of gellan gum gels显示文摘	Bayarri S E Costell L	2002	Food Hydrocolloids2002，16，6：	1
7	Inulin as texture modifier in dairy products显示文摘	Meyer D Bayarri S Tarrega A	2011	Food Hydroeolloids2011，25，8：	1
8	Inulin as texture modifer in dairy products显示文摘	Meyer D Bayarri S Tdrrega A	2011	Food Hydrocolloids2011，25，18：	1
9	Inulin as texture modifier in dairy products显示文摘	MEYER D BAYARRI S T(a)RREGA A		0，，08：	1
10	Diffusion of sucrose and aspartame in kappa-carrageenan and gellan gum gels显示文摘	Bayarri S Rivas I Costell E	2001	Food Hydrocolloids2001，15，1：	1
11	Toxoplasma gondli in commercially available pork meat and cured ham: a contribution to risk assessment for eonsumers显示文摘	Bayarri S Gracia M J Perez-Arquillue C	2012	J Food Prot2012，75，3：	1
12	Viscosity properties of aqueous and milk systems with carboxymethyl cellulose 显示文摘	Bayarri S Gonzdlez-Tomds L Costell E	2008	Food Hydrocolloids2008，28，2：	1
13	Flavour release and perception from model dairy custards显示文摘	L. González-Tomás S. Bayarri A.J. Taylor E. Costell	2006	Food Research International2006，，4：	1
14	Influence of color on perception of sweetness and fruit flavor of fruit drinks显示文摘	Bayarri S Calvo C Costell E Duran L		0，，：	1
15	Toxoplasma gondii in commercially available pork meat and cured ham:a contribution to risk assessment for consumers显示文摘	Bayarri S Gracia M J P6rez-Arquillu6 C	2012	J Food Prot2012，75，3：	1
16	The euthymid sick syn- drome in severe acute illness显示文摘	Bayarri VM Sancho S Campos C	2007	Presse Med2007，36，111：	1
17	Effect of photoperiod manipulation on the daily rhythms of melatonin and reproductive hormones in caged European sea bass (Dicentrarchus labrax)显示文摘	Bayarri MJ Rodríguez L Zanuy S	2004	Gen Comp Endocrinol2004，136，1：	1
18	Inulin as texture modifier in dairy products显示文摘	MEYER D BAYARRI S TARREGA A	2011	Food Hydrocolloids2011，25，8：	1
19	Inulin as texture modifier in dairy products 显示文摘	Meyer D Bayarri S T6rrega A	2011	Food Hydrocolloids2011，25，8：	1
20	Improved Emulsion Stabilizing Properties of Whey Protein Isolate by Conjugation with Pectins 显示文摘	Neirynck N Van M P Bayarri G S	2004	Food Hydrocolloids2004，18，6：	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