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34篇 您的检索式：作者名="ESCRICHE I"

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	题名	作者	年代	出处	被引量
1	Influence of different preservation treatments on the volatile fraction of desalted cod显示文摘	Fernández-Segovia I Escriche I Gómez-Sintes M	2006	Food Chemistry2006，98，3：	1
2	Influ- ence of storage conditions on some physical and chemical properties of smoked salmon (Salmo salar) processed by vacuum impregnation techniques 显示文摘	Bugueno G Escriche I Martinez-Navarrete N	2003	Food Chemistry2003，，81：	1
3	Influ- ence of different preservation treatments on the volatile frac- tion of desalted cod显示文摘	Fernandez-Segovia I Escriche I Gomez-Sintez M	2006	Food Chemistry2006，98，3：	1
4	Effect of blanching Methodsonquality and stability of minimally processed straw berriry显示文摘	MOREO CHIRALT A ESCRICHE I	2000	Food Research International2000，3，3：	1
5	Influenceof different preservation treatments on the volatile fraction ofdesalted cod显示文摘	Femandez-Segovia I Escriche I Gomez-Sintes M e? al	2006	Food Chem2006，98，：	1
6	Influ- ence of different preservation treatments on the volatile fraction of de- salted cod显示文摘	FERNANDEZ-SEGOVIA I ESCRICHE I GOMEZ-SINTES M	2006	Food Chem2006，98，5：	1
7	Effectiveness of prerequisites and the HACCP plan in the control of micro- bial contamination in ice cream and cheese companies 显示文摘	Domenech E Amor6s J A Escriche I	2013	Foodborne Pathogens and Disease2013，10，3：	1
8	Influence of different preservation treatments on the volatile fraction of desalted cod显示文摘	FERNANDEZ-SEGOVIA I ESCRICHE I GOMEZ-SINTES M		0，，03：	1
9	Histopathologic characterization of mammary neoplastic lesions induced with 7, 1 2 dimethylbenz ( alpha )anthracene in the rat: acomparative analysis with human breast tumors 显示文摘	Costa I Solanas M Escrich E	2002	Arch Pathol Lab Med2002，126，8：	1
10	Influence of different preservation treatments on the volatile fraction of desalted cod显示文摘	Fernandez-Segovia I Escriche I Gomez-Sintes M	2006	Food Chemistry2006，98，3：	1
11	Influence of different preservation treatments on the volatile fraction of dcsalted cod显示文摘	FERNANDEZ-SEGOVIA I ESCRICHE I GOMEZ-SINTES M	2006	Food Chemistry2006，98，3：	1
12	Antioxidants:Characterization,natural sources,extraction and analysis显示文摘	OROLAN M ESCRICHE I	2015	Food Research International2015，74，：	1
13	Influence of simulated industrial thermal treatments on the volatile fractions of different varieties of honey显示文摘	Escriche I Visquert M Juan-Borrás M	2009	Food Chemistry2009，112，2：	1
14	An electronic tongue for fish fresh- ness analysis using a thick-film array of electrodes显示文摘	GIL J BARAT J M ESCRICHE I	2008	Microchimica Acta2008，163，：	1
15	Assessing the effec- tiveness of critical control points to guarantee food safety显示文摘	DOMENECH E ESCRICHE I MARTORELL S	2008	Food Control2008，19，6：	1
16	Histopathologic characterization of mammary neoplastic lesions induced with 7 , 12 - dimethylbenz (a) anthracene in the rat : a comparative analysis with human breast tumors显示文摘	Costa I Solanas M Escrich E	2002	Arch Pathol Lab Med2002，126，8：	1
17	Histopathologic characterization of mammary neoplastic lesions induced with 7, 12 dimethylbenz (alpha)anthracene in the rat: a comparative analysis with human breast tumors显示文摘	Costa I Solanas M Escrich E	2002	Arch Pathol Lab Med2002，126，8：	1
18	Influence of different preservation treatments on the volatile fraction of desalted cod显示文摘	Fernandez-segovia I Escriche I Gomez-sintes M	2006	Food Chemistry2006，98，3：	1
19	Infuence of diferent preservation treatments on the volatile fraction of desalted cod显示文摘	Fernandez-Segovia I Escriche I Gomez-Sintes M	2006	Food Chem2006，98，：	1
20	Influence of storage conditions on some physical and chemical properties of smoked salmon (Salmo salar) processed by vacuum impregnation techniques 显示文摘	Bugueno G Escriche I Martinez-Navarrete N	2003	Food Chem2003，81，：	1

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