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22篇 您的检索式：作者名="FREGAPANE G"

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	题名	作者	年代	出处	被引量
1	Chemo-enzy- matic synthesis of disaccharide fatty acid esters显示文摘	SAMEY D B KAPELLER H FREGAPANE G	1994	Am Oil Chem Soc1994，71，7：	1
2	Changes in phenolic compositionand antioxidant activity of virgin olive oil during frying 显示文摘	Go'mez-Alonso S Fregapane G Salvador M D	2003	Journal of Agricultural and Food Chemistry2003，，：	1
3	Chemo enzymatic synthesis of disaecharide fatty acid esters 显示文摘	Sarney D B Kapeler H Fregapane G	1994	J Am Oil Chem1994，71，7：	1
4	Influence of fermentation temperature on semi-continnous acetification for wine vinegar production显示文摘	Fregapane G	2001	Eur Food Res Technol2001，213，：	1
5	Chemoenzymatic synthesis of dissccharide fatty-acid esters显示文摘	SARNEY D B KAPELLER H FREGAPANE G	1994	Journal of the American Oil Chemists Society1994，71，7：	1
6	Influence of fermentation temperature on semi-continuous acetification for wine vinegar production 显示文摘	Fregapane G Rubio-Femandez H Salvador M D	2001	Eur Food Res Technol2001，213，：	1
7	Influence of fermentation oxygen partial pressure on semi-continuous acetification for wine vinegar production 显示文摘	Rubio-Fernandez H Salvador M D Fregapane G	2004	Eur Food Res Technol2004，219，：	1
8	Chemo-enzymatic synthesis of disaccharide fattyacid esters显示文摘	SARNEY D B KAPELLER H FREGAPANE G	1994	J Am Chem Soc1994，71，：	1
9	Chno-enzymatic synthesis of disaccharide fatty acid esters显示文摘	SARNEY D B KAPELER H FREGAPANE G	1994	J Am Oil Chem1994，71，：	1
10	Chemo-enzymatic synthesis of disaccharide fattyacid esters 显示文摘	Sarney D B Kapeller H Fregapane G	1994	J Am Chem Soc1994，71，：	1
11	Comparative study of virgin o live oil behavior under Ran cim at accelerated oxidation conditions and long-term room temperature storage显示文摘	Mancebo-CamposV SalvadorMD Fregapane G	2007	J Agric Food Chem2007，55，20：	1
12	Chan- ges in phenolic compositionand antioxidant activity of virgin olive oil during frying显示文摘	GO'mes-alonso S Fregapane G Salvador MD	2003	J Agric Food Chem2003，51，3：	1
13	Comparative study of virgin olive oil behavior under Rancimat accelerated oxidation conditions and long- term room temperature storage 显示文摘	Mancebo - Campos V Salvador MD Fregapane G	2007	J Agric Food Chem2007，55，20：	1
14	Enzymatic synthesis of monosaccharide fatty acid esters and their comparison with conventional products显示文摘	FREGAPANE G SARNEY D B GREENBERG S G	1994	Journal of the American Oil Chemists'' Society1994，71，1：	1
15	Lipase- catalyzed synthesis of lysophospholipids in a continuous bioreactor显示文摘	Sarney D B Fregapane G Vulfson E N	1994	Journal of the Amer- ican Oil Chemists'' Society1994，71，1：	1
16	Vulfson EN Chemo- enzymatic synthesis of disaccharide fatty acid esters显示文摘	Sarney DB Kapeller H Fregapane G	1994	Am Oil Chem Soc1994，71，：	1
17	Changes in phenolic composition and antioxidant activity of virgin olive oil during frying显示文摘	Gómez-Alonso S Fregapane G G Salvador M D	2003	Journal of Agricultural and Food Chemistry2003，51，：	1
18	Effect ofcultivar and ripening on minor components in Spanish olivefruits and their corresponding virgin olive oils显示文摘	Gomez-Rico A Fregapane G Salvador M D	2008	Food ResearchInternational2008，41，4：	1
19	Influence of fruitripening on ‘ Comicabra ’ virgin olive oil quality A study of foursuccessive crop seasons显示文摘	Salvador M D Aranda F Fregapane G	2001	Food Chemistry2001，73，1：	1
20	Influence of fermentation temperature on semi-continuous acetification for wine vinegar production显示文摘	FREGAPANE G RUBIO-FERNANDEZ H SALVADOR MD	2001	Eur Food Res Technol2001，213，：	1

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