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		题名	作者	年代	出处	被引量
	1	Characterization oft_he essential oils of some cultivated aromatic plants of industrial interest 显示文摘	Guill6n M D Cabo N BuriUo J	1996	J Sci Food Agric1996，70，3：	1
	2	Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils 显示文摘	Gulgan M D Cabo N	2002	Food Chemistry2002，77，4：	1
	3	Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils显示文摘	Maria D Guillén Nerea Cabo	2002	Food Chemistry2002，77，4：	1
	4	Prevalence and factors linked to atopy in 10-and 11-year-old children in Almería, Spain显示文摘	J. Batllés-Garrido J. Torres-Borrego T. Rubí-Ruiz A. Bonillo-Perales Y. González-Jiménez J. Momblán De Cabo J. Aguirre-Rodríguez A. Losillas-Maldonado M. Torres-Daza	2009	Allergologia et Immunopathologia2009，，1：	1
	5	Characterization of sacha inchi (Plukenetia volubilis L) oil by FTIR spectroscopy and 1H NMR comparison with linseed oil 显示文摘	GULLEN M D RUIZ A CABO N	2003	Journal of the American Oil Chemists Society2003，80，8：	1
	6	Characterization of Sacha inchi oil by FTIR Spectroscopy and ]H NMR comparisonwith Linseed Oil 显示文摘	Guilln M D Ruiz A Cabo N	2003	Journal of the American Oil Chemists'' Society2003，80，8：	1
	7	Infrared spectroscopy in the study of edible oils and fats显示文摘	Guillen M D Cabo N	1997	J Sci Food Agric1997，75，：	1
	8	The metabolic syn-drome and uric acid nephrolithiasis : novel features of renal manifes-tation of insulin resistance 显示文摘	Abate N Chandalia M Cabo - Chan AV	2004	Kidney Int2004，65，：	1
	9	Usefulness of the Frequency Data of the Fourier Transform Infrared Spectra To Evaluate the Degree of Oxidation of Edible Oils 显示文摘	Guillen M D Cabo N	1999	J Agric Food Chem1999，47，2：	1
	10	Genetic polymorphism PC-1 K121Q and ethnic susceptibility to insulin resistancel显示文摘	Abate N Carulli L Cabo Chan A Jr	2003	J Clin Endocrinol Metah2003，88，12：	1
	11	Fourier transforms infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils显示文摘	Guilln M D Cabo N	2002	Food Chemistry2002，77，：	1
	12	Some of the most signi?cant changes in the Fourier transform infrared spectra of edible oils under oxidative conditions显示文摘	Guillen M D Cabo N	2000	Journal of the Science of Food and Agriculture2000，80，：	1
	13	Characterization of edible oils and lard by Fourier transform infrared spectroscopy; Relationships between composition and frequency of concrete bands in the ?ngerprint region显示文摘	Guillen M D Cabo N	1997	Journal American Oil Chemists'' Society1997，74，：	1
	14	The measurement of wrist kinematics in children 4 to 16 years old and the comparison of the scapholunate distance with adult values显示文摘	Okan N Cabo(g)lu F Merto(g)lu T		0，，01：	1
	15	Usefulness of the frequency data of the Fourier transform infrared spectra to evaluate the degree of oxidation of edible oils显示文摘	Guillen M D Cabo N	1999	Journal of Agricultural and Food Chemistry1999，47，2：	1
	16	The metabolic syndrome and uric acid nephrolithiasis:Novel features of renal manifestation of insulin resistance 显示文摘	Abate N Chandalia M Cabo -Chan AV	2004	Kidney Int2004，65，2：	1
	17	Vancomycin in surgical infections due to methicillinresistant Staphylococcus aureus with heterogeneous resistance to vancomycin显示文摘	Ariza J Pujol M Cabo J Pe(n)a C Fernández N Liiares J		0，，：	1
	18	Infrared spectroscopy in the study of edible oils and fats显示文摘	GUILLI~N M D CABO N	1997	J Sci Food Agric1997，75，1：	1

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