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41篇 您的检索式：作者名="CAPONIO F"

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	题名	作者	年代	出处	被引量
1	Corre- lation of triacylglycerol oligopolymers and oxidized triacyl- glycerols to quality parameters in extra virgin olive oil dur- ing storage 显示文摘	BILANCIA M T CAPONIO F SIKORSKA E	2007	Food Res Int2007，40，7：	1
2	Fate of oxi- dized triglycerides during refining of seed oils 显示文摘	GOMES T CAPONIO F DELCURATOLO D	2003	J Agric Food Chem2003，51，16：	1
3	High per- formance size - exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends:an approach to their differentia- tion 显示文摘	CAPONIO F SUMMO C BILANCIA M T	2011	LWT - Food Sci Technol2011，44，8：	1
4	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
5	Vacuum-packed ripened sausages: Evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 显示文摘	Summo G Caponio F Paradiso V M	2009	Meat Science2009，841，：	1
6	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
7	Fate of oxidized triglyeerides during refining of seed oils 显示文摘	GOMES T CAPONIO F DELCURATOLO D	2003	J Agrie Food Chem2003，51，16：	1
8	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
9	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
10	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
11	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
12	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
13	Effect of vacuum -packaging storage on the quality level of ripened sausages显示文摘	Summo C Caponio F	2006	Meat Science2006，74，：	1
14	A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products显示文摘	Caponio F Giametti M Summo C	2013	Food Research International2013，54，2：	1
15	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
16	Fate of ox- idized triglycerides during refining of seed oils 显示文摘	GOMES T CAPONIO F DELCURATOLO D	2003	J Ag- rie Food Chem2003，51，16：	1
17	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
18	The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level显示文摘	Gomes T Caponio F Durante V	2012	LWT-Food Science and Technology2012，45，2：	1
19	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
20	Vacuum-packed ripened sausages:evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties显示文摘	SUMMO C CAPONIO F PARADISO V M	2010	Meat Science2010，84，1：	1

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