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17篇 您的检索式：作者名="Cacho M P"

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		题名	作者	年代	出处	被引量
	1	Amino acid determina- tion in grape juices and wines by HPLC using a modification of 6 - aminoquinolyl - N - hydroxysuccin - imidyl carbamate ( AQC ) method 显示文摘	Hernandez - orte P Ibarz M J Cacho J	2003	Chromatographic2003，58，：	1
	2	Comparison between MEM and Nott dynamic retinoscopy显示文摘	Cacho M P Garcia A Garcia B J	2001	Optom Vis Sci2001，7，6：	1
	3	Contracting to assure supply: how to share demand forecasts in a supply chain显示文摘	Cacho G P Larivere M	2001	Management Science2001，47，5：	1
	4	Addition of amino acids to grape juice of the Merlot variety: Effect on amino acid uptake and aroma generation during alcoholic fermentation 显示文摘	Herna ndez-Orte P Ibarz M J Cacho J	2006	Food Chemistry2006，98，：	1
	5	Impact of ammoni- um additions on volatile acidity, ethanol, and aromatic compound pro- duction by different Saccharomyces cerevisiae strains during fermenta- tion in controlled synthetic media显示文摘	HERNANDEZ-ORTE P BELY M CACHO J	2006	Aust Grape Wine Res2006，12，2：	1
	6	Impact of ammonium additions on volatile acidity, ethanol, and aromatic compound production by different Saccharomyces cerevisiae strains during fermentation in controlled synthetic media显示文摘	Hernandez-orte P Bely M Cacho J	2006	Australian Journal of Grape and Wine Research2006，12，：	1
	7	The development of varietal aroma from non-floral grapes byyeasts of different genera显示文摘	Hemandez-Orte P Cersosimo M Loscos N Cacho J	2008	Food Chemistry2008，107，：	1
	8	Effect of the ad- dition of ammonium and amino acids to musts of Airen variety on aro- matic composition and sensory properties of the obtained wine显示文摘	HERNNDEZ-ORTE P IBARZ M J CACHO J	2005	Food Chem2005，89，2：	1
	9	Synthesis and structural study of LaNi1-x Mnx O3+n perovskites显示文摘	Blasco J Sanchez M C Cacho J P	2002	J Phys Chem Solids2002，63，5：	1
	10	Toll-like receptor 4 gene polymorphism and giant cell arteritis susceptibility: a cumulative meta-analysis 显示文摘	Alvarez-Rodriguez L Munoz Cacho P Lopez-Hoyos M	2011	Autoimmun Rev2011，10，12：	1
	11	Effect of the addition of ammonium and amino acids to musts of Airen variety on aromatic composition and sensory properties of the obtaine wine显示文摘	Hemandez-Orte P Ibarz M J Cacho J Ferreira V	2005	Food Chemistry2005，89，：	1
	12	Effect of the addition of ammonium and amino acids to musts of Airen variety on aromatic composition and sensory properties of the obtained wine 显示文摘	Hernandez- Orte P Ibarz M J Cacho J	2005	Food Chemistry2005，89，2：	1
	13	Addition of amino acids to grape juice of the Merlot variety, Effect on amino acid uptake and aroma generation during alcoholic fermentation 显示文摘	Herndndez-Orte P Ibarz M J Cacho J	2006	Food Chemistry2006，98，2：	1
	14	Pedicle subtraction osteotomy in the treatment of post traumatic kyphosis following an osteoporotic fracture of the thoracolumbar spine显示文摘	Cacho Rodrigues P Ribeiro Silva M Neves N	2011	Acta Reumatol Port2011，36，2：	1
	15	Effect of the addition of ammonium and amino acids to musts of Airen variety on aromatic composition and sensory properties of the obtained wine显示文摘	Hernandez-Orte P Ibarz M J Cacho J	2005	Food Chemistry2005，89，2：	1
	16	Impact of ammonium additions on volatile acidity, ethanol, and aromatic compound production by different Saccharomyces cerevisiae strains during fermentation in controlled synthetic media 显示文摘	P Hernandez- orte M Bely J Cacho	2006	Australian Journal of Grape and Wine Research2006，12，：	1
	17	Double Flank Roll Testing Machines Intercomparison for Worm and Worm Gear显示文摘	ARTETA M P MAZO J S CACHO R A	2013	Procedia Engineering2013，63，：	1

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