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48篇 您的检索式：作者名="ESTI M M"

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	题名	作者	年代	出处	被引量
1	Real Time Monitoring of Alcoholic Fermentation with Low-Cost Amperometric Biosensors 显示文摘	Piermarini S Volpe G Esti M	2011	Food Chemistry2011，127，2：	1
2	Assessment of urea degradation rate in model wine solutions by acid urease from Lactobacillus fermen- turn显示文摘	FIDALEO M ESTI M MORESI M	2006	J Agr Food Chem2006，54，17：	1
3	Influence of winemaking techniques onaroma precursors 显示文摘	ESTI M TAMBORRA P	2006	Analytica Chimica Acta2006，563，12：	1
4	Industrial Ecology and Competitiveness : Strategic Implications for the Firm显示文摘	Esty D C Porter M E	1998	Journal of Industrial Ecology1998，2，1：	1
5	Quality evaluation of peachesand nectarines by electrochemical and multivariate analysis:relation-ships between analytic measurements and sensory attributes显示文摘	ESTI M M MESIA F SINESIO A	1997	FoodChemistry1997，60，4：	1
6	Quality evaluation of peaches and nectarines byelectrochemical and multivariate analyses: relationships between analytical measurementsand sensory attributes显示文摘	Esti M Messia MC Sinesio F	1997	Food Chemistry1997，60，4：	1
7	Determination of amines in fresh and modified atmosphere packaged fruits using electrochemical biosensors显示文摘	ESTI M VOLPE G MASSIGNAN L	1998	Journal of Food Chemistry1998，46，：	1
8	Chemical compounds and sensory assessment of kiwifruit : Electrochemical and multivariate analyses显示文摘	ESTI M MESSIA M C BERTISCCHI P	1998	Food Chemistry1998，61，3：	1
9	Phenolic compounds in different olive varieties 显示文摘	ESTI M CINQUANTA L LA NOTRE E	1998	Journal of Agricultural and Food Chemistry1998，46，1：	1
10	Assessment of urea degradation rate in model wine solutions by acid urease from Lactobacillus fermentum显示文摘	Fidaleo M Esti M Moresi M	2006	J Agric Food Chem2006，54，17：	1
11	Quality evaluation of peaches and nectarines by electrochemical and multivariate analysis: relationship between analytical measurements and sensory attributes显示文摘	Esti M Messia M C Sinesio F	1997	Food Chemistry1997，60，：	1
12	Pilot 2006 envi- ronmental performance index 显示文摘	ESTY D C LEVY M A SREBOTNJAK T ct al	2008	New Haven: Yale Center for En- vironmental Law & Policy2008，，：	1
13	Real time monitoring ofalcoholic fermentation with low-cost amperometric biosensors显示文摘	PIERMARINI S VOLPE G ESTI M	2011	Food Chemistry2011，127，2：	1
14	Qualitative data analysis for an exploratory sensory study of Grechetto wine显示文摘	ESTI M AIROLA R L G MONETA E	2010	Analytica Chimica Acta2010，660，12：	1
15	Modeling of urea degradation in white and rose wines by acid urease显示文摘	M Esti M Fidaleo M Moresi	2007	Journal of agricultural food and chemistry2007，55，：	1
16	Chemical compounds and sensory assessment of kiwifruit:electrochemical and multivariate analyses显示文摘	Esti M Messia M C Bertocchi P	1998	Food Chemistry1998，61，3：	1
17	Assessment of urea degradation rate in model wine solutions by acid urease from Lactobacillus fermentum显示文摘	Fidaleo M Esti M Moresi M		0，，：	1
18	Industrial ecology and com petitiveness: Strategic implications for the firm显示文摘	Esty D C Porter M E	1998	Journal of Industrial Ecology1998，2，1：	1
19	Humanestrogen receptor transactivational capacity is determined by both cellular and promoter context and mediated by two functionally distinct intramolecular regions显示文摘	Tzukerman M T Esty A Santiso-Mere D	1994	Molecular Endocrinology1994，8，1：	1
20	Influence of winemaking techniques on aroma precursors显示文摘	ESTI M TAMBORRA P	2006	Anal Claim Aeta2006，563，：	1

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