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39篇 您的检索式：作者名="Bendini"

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	题名	作者	年代	出处	被引量
1	Microwave heatingof different commercial categories of olive oil:Part I,effect on chemical oxidative stability indices and phenolic compounds显示文摘	Cerretani L Bendini A Vittadini E		0，，：	1
2	Comparative study on volatile compouds from tunisian and sicili an monovarietal virgin olive oils显示文摘	Olfa Baccouri Alessandra Bendini Lorenzo Cerretani	2008	Food Chemistry2008，111，2：	1
3	Primary and metastatic intraaxial brain tumors:prospective comparison of muhivoxel 2D chemical-shift imaging (CSI) proton MR spectroseopy,perfusion MRI,andhistopathological findings in a group of 159 patients 显示文摘	Bendini M Marton E Feletti A	2011	Acta Neurochir (Wien)2011，153，2：	1
4	Phenol content re lated to antioxidant and antimierobial activities of passifloraspp extracts 显示文摘	Bendini A Cerretani L Pizzolante L	2006	European Food Research and Technology2006，，223：	1
5	A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils显示文摘	Rubén M. Maggio Lorenzo Cerretani Emma Chiavaro Teodoro S. Kaufman Alessandra Bendini	2009	Food Control2009，，6：	1
6	Insulin-like growth factor-1 ( IGF-I ):relation with cognitive functioning and neuroimaging marker of brain damage in a sample of hypertensive elderly subjects显示文摘	Angelini A Bendini C	2009	Arch Gerontol Geriatr2009，49，1：	1
7	Magnetic resonance with fat-sat-uration sequences in studying the upper abdomen:the semeiologicalaspects显示文摘	Zuiani C Bendini M Meduri S	1996	Radio Med Torino1996，91，：	1
8	Characterization of olive mill wastewater fractions treatment by integrated membrane pro- cess显示文摘	Di Lecce G Cassano A Bendini A	2014	Journal of the Science of Food and Agriculture2014，94，：	1
9	Differential scanning calorimetry thermalproperties and oxidative stability indices of microwave heated extra virgin olive oils显示文摘	CHIAVARO E RODRIGUEZ-ESTRADAM T BENDINI A	2011	Journal of the Science of Food and Agriculture2011，91，2：	1
10	Phenol content related to antioxidant and antimicrobial activities of passiflorasppextracts显示文摘	Bendini A Cerretani L Pizzolante L	2006	European Food Research and Technology2006，，223：	1
11	Serum folate, homocysteine, brain atrophy, and auto-CM system: The Treviso Dementia (TREDEM) study显示文摘	Gallucci M Zanardo A Bendini M	2014	J Alzheimers Dis2014，38，3：	1
12	Rapid evaluation of oxidized fatty acid concentration in virgin olive oils using metal oxide semiconductor sensors and multiple linear regression显示文摘	Lerma-Garcia M J Simo-Alfonso E F Bendini A	2009	Journal of Agricultural and Food Chemistry2009，57，20：	1
13	Insulin-like growth factor-1 (IGF-1): relation with cognitive functioning and neuroimaging marker of brain damage in a sample of hypertensive elderly subjects 显示文摘	Angelini A Bendini C Neviani F	2009	Arch Gerontol Geriatr2009，49，1：	1
14	Qualitative and semiquantitative analysis of phenolic compounds in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques 显示文摘	Bonoli M Bendini A Cerretani L	2004	J Agric Food Chem2004，52，23：	1
15	Primary and metastatic intraax- ial brain tumors: prospective comparison of multivoxel 2D chemical- shift imaging (CSI) proton MR spectroscopy, perfusion MRI, and histopathological findings in a group of 159 patients 显示文摘	Bendini M Marton E Feletti A	2011	Acta Neuro- chir (Wien)2011，153，：	1
16	Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity 显示文摘	Sinelli N Cerretani L Di Egidio V Bendini A Casiraghi E	2010	Food Research International2010，43，1：	1
17	Behavioral and psychological symptoms of dementia (BPSD) in elderly demented subjects: Is the long lasting use of atypical antipsychotic drugs useful and safe?显示文摘	A. Angelini C. Bendini F. Neviani M. Neri	2007	Archives of Gerontology and Geriatrics2007，，：	1
18	Rapid evaluation Of oxidized fatty acid concentration in virgin olive oils using metal oxide semiconductor sensors and multiple linear regression显示文摘	Lerma-Garcia MJ Simo-Alfonso EF Bendini A	2009	J Agric Food Chem2009，57，20：	1
19	Antioxidant activity of oregano ( origanmum vulgate L) leaves 显示文摘	Bendini A Tosehi T G Lercker G	2002	Journal of Food Scienee2002，14，1：	1
20	Application of a Spectroscopic Method to Estimate the Olive Oil Oxidative Status 显示文摘	Mahesar S A Bendini A Cerretani L	2010	European Joumal of Lipid Science and Technology2010，112，12：	1

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