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18篇 您的检索式：作者名="CAPONIO A"

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		题名	作者	年代	出处	被引量
	1	Effects of conventional andmicrowave heating on the degradation of olive oil显示文摘	CAPONIO F PASQUALON A GOMES T	2002	European FoodResearch and Technology2002，215，2：	1
	2	A Fast Adaptive Memetic Al- gorithm for Online and Offline Control Design of PMSM Drives 显示文摘	Caponio A G L Cascella	2007	IEEE Transactions on Systems Man and Cybernetics2007，37，1：	1
	3	A fast adap- tive memetic algorithm for online and offline control design of PMSM drives 显示文摘	CAPONIO A CASCELLA G L NER I F	2007	Systems Man and Cybernetics Part B : Cybernetics IEEE Transactions on2007，37，1：	1
	4	A Fast Adaptive Memetic Algorithm for Online and Offline Control Design of PMSM Drives显示文摘	Caponio A G L Cascella	2007	IEEE Trans- actions on Systems Man and Cybernetics2007，37，1：	1
	5	Quality evaluation of re-milled durum wheat semolina as used for bread-making in Southern Italy 显示文摘	Pasqualone A Caponio E Someone R	2004	Food Technology2004，219，：	1
	6	Effect of vacuum - packaging storage on the quality level of ripened sausages 显示文摘	Summo C Caponio F Pasqualone A	2006	Meat Science2006，74，2：	1
	7	Influence of the exposure to light on extra virgin olive oil quality during storage 显示文摘	CAPONIO F BILANCIA M T PASQUALONE A	2005	Eur Food Res Technol2005，221，1：	1
	8	Influence of the exposure to light on extra virgin olive oil quality during storage 显示文摘	CAPONIO F BILANCIA M T PASQUALONE A	2005	Eur Food Res Technol2005，221，12：	1
	9	A fast adaptive memetic algorithm for online and offline control design of PMSM drives显示文摘	CAPONIO A CASCELLA G L NERI F	2007	IEEE Transactions on Systems Man and Cybernetics-Part B: Cybernetics2007，37，1：	1
	10	A fast adaptive memetic algorithm for online and oitline control design of PMSM drives 显示文摘	CAPONIO A CASCELLA G L NERI F	2007	Systems Man and Cybernetics Part B: Cybernetics IEEE Transactions on2007，37，1：	1
	11	Influence of the exposure to light on extra virgin olive oil quality during storage 显示文摘	CAPONIO F BILANCIA M T PASQUALONE A	2005	Eur Food Res Technol2005，211，：	1
	12	Effect of Heat Treatment on the Rennet Clotting Time of Goat and Cow Milk显示文摘	ALLOGGIO V CAPONIO F PASQUALONE A	2000	Food Chemistry2000，70，：	1
	13	Use of the high perfor- mance size exclusion chromatography analysis for the measurement of the degree of hydrolytic and oxidative degradation of the lipid fraction of biscuits显示文摘	Caponio F Comes T Pasqualone A	2007	Food Chemistry2007，102，1：	1
	14	Effect of vacuum-packaging storage on the quality level of ripened sausages显示文摘	SUMMO C CAPONIO F PASQUALONE A	2006	Meat Science2006，74，2：	1
	15	Changes in the fatty acidcomposition of vegetable oils in model doughs submitted toconventional or microwave heating 显示文摘	Caponio F Pasqualone A Gomes T	2003	International Journal ofFood Science & Technology2003，38，4：	1
	16	Influence of the exposure to light on extra virgin olive oilquality during storage显示文摘	CAPONIO F BILANCIA M T PASQUALONE A	2005	Eur Food Res Technol2005，221，12：	1
	17	A fastadaptive memetic algorithm for online and offline con-trol design of PMSM drives显示文摘	CAPONIO A CASCELLA G L NERI F	2007	IEEE TransactionsOn Systems Man And Cybernetics-Part B:Cyber-netics2007，37，1：	1
	18	Effects of con- ventional and microwave beating on the degradation of olive oil 显示文摘	CAPONIO F PASQUALONE A GOMES T	2002	European Food Researcb and Technology2002，215，2：	1

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