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38篇 您的检索式：作者名="DE ANCOS B"

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	题名	作者	年代	出处	被引量
1	Effect of combined treatments of high-pressure, citric acid and sodium chloride on quality parameters of tomata puree显示文摘	Plaza L Mun-tz M de Ancos B	2003	European and Food Research and Technology2003，216，6：	1
2	Impact of high-pressure and traditional thermal processing of tomato pure'e on carotenoids, vitamin C and antioxidant activity显示文摘	SANCHEZ-MORENO C PLAZA L de ANCOS B	2006	Journal of the Science of Food and Agriculture2006，86，2：	1
3	Pulsed electric fields- processed orange juice consumption increases plasma vitamin C and decreases F2- isoprostanes in healthy humans显示文摘	Sanchez- Moreno C Cano M P de Ancos B	2004	Journal of Nutrition Biochemistry2004，15，10：	1
4	Possible nutritional and health -related value promotion in orange juice preserved by high-pressure treatment 显示文摘	De Ancos B Sgroppo S Plaza L	2002	Journal of the Science and Food and Agriculture2002，82，8：	1
5	Frozen storage effects on anthocyanins and volatile compounds of raspberry fruit显示文摘	de ANCOS B IBA/q-EZ E REGLERO G	2000	Food Chem2000，48，：	1
6	High pressure and temperature effects on enzyme inactivation in strawberry and orange products显示文摘	Cano M P Hernandez A De Ancos B	1997	J Food Sci1997，62，：	1
7	Frozen storage effects on anthocyanins and volatile compounds of raspberry fruit显示文摘	De Ancos B Ibafiez E Reglero G	2000	Food Chem2000，48，：	1
8	Possiblenutritional and health related promotion in orange juicepreserved by high pressure treatment显示文摘	DE ANCOS B SGROPPO S PLAZA L	2002	Journal of the Scienceof Food and Agriculture2002，82，8：	1
9	High pressure andtemperature effects on enzyme inactivation in strawberry and orangeproducts 显示文摘	CANO M P HERNANDEZ A de ANCOS B	1997	J Food Sci1997，62，：	1
10	Improvement of frozen banana colour by blanching,relationship between browning,phenols and polyphenol oxidase and peroxidase activities显示文摘	Cano M P Ancos B de Lobo M G	1997	Food Research and Technology1997，204，1：	1
11	Impact of high -pressure and traditional thermal processing of tomato puree on carotenoids, vitamin C and antioxidant activity显示文摘	Sanchez-Mereno C Plaza L De Ancos B	2006	Journal of the Science of Food and Agriculture2006，86，2：	1
12	Effects of combined treatments of high-pressure, citric acid and sodium chloride on quality parameters of tomato puree显示文摘	Plaza L Munoz M De Ancos B	2003	European and Food Research and Technology2003，216，：	1
13	High Pressure and Temperature Effects on Enzyme Inactivation in Strawberry and Orange Products显示文摘	Cano M P Hemandez A De Ancos B	1997	J Food Sci1997，62，1：	1
14	Nutritional ap- proaches and health-related properties of plant foods processed by high pressure and pulsed electric Iields显示文摘	Sanchez-Moreno C De Ancos B Plaza L	2009	Critical Reviews in Food Science and Nutrition2009，49，6：	1
15	Nutritional approaches and health-related properties of plant foods processed by high pressure and pulsed electric fields显示文摘	Sanchez-Moreno C de Ancos B Plaza L	2009	Critical Reviews in Food Science and Nutrition2009，49，6：	1
16	Pulsed e- lectric fields-precessed orange juice consumption increases plasma vita- min C and decreases F2-isoprostanes in healthy humans 显示文摘	SANCHEZ-MORENO C PILAR-CANO M ANCO B DE	2004	Journal of Nutritional Biochemistry2004，15，10：	1
17	Characteristics of stirred low-fat yoghurt as affected by high pressure显示文摘	de Ancos B Cano M P G 6 mez R	2000	International dairy journal2000，10，1：	1
18	Effect of high pressure treatment on the carotenoid and the radical scavenging activity of persimmon fruit puree显示文摘	De Ancos B Gonzalez E Cano M P	2000	Journal of Science Food Agriculture2000，48，：	1
19	Carotenoid and flavanone content during refrigerated storage of orange juice processed by high -pressure, pulsed electric fields and low pasteurization 显示文摘	Plaza L Sanchez -Moreno C De Ancos B	2011	LWT-Food Science and Technology2011，44，4：	1
20	Possible nutritional and health related promotion in orange juice preserved by high pressure treatment显示文摘	De Ancos B Sgroppo S Plaza L	2002	Journal of the Science of Food and Azriculture2002，82，8：	1

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