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73篇 您的检索式：作者名="Fallico"

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	题名	作者	年代	出处	被引量
1	A simple and reliable method for determining anthocyanins in blood orange juices显示文摘	Rapisarda P Fallico B Izzo R Maccarone E	1994	Agrochimica1994，38，：	1
2	Methods for the determination of HMF in honey: a comparison显示文摘	ZAPPALA M FALLICO B ARENA E	2005	Food Control2005，，16：	1
3	Evaluation of antioxidant capacity of blood orange juices as influenced by constituents, concentration process and storage 显示文摘	Arena E Fallico B Macearone E	2001	Food Chemistry2001，74，4：	1
4	Evaluation of antioxidant capacity of blood orange juices as influenced by constituents, concentration process and storage显示文摘	Arena E Fallico B Maeearone E	2001	Food Chem2001，74，：	1
5	Hydroxycinnamic acids as markers of Italian blood orange juices显示文摘	RAPISARDA P CAROLLO G FALLICO B	1998	Journal of Agricultural and Food Chemistry1998，46，27：	1
6	Effects of conditioning on HMF content in uniforal honeys 显示文摘	FALLICO B ZAPPAIAM ARENA E	2004	Food Chemistry2004，，85：	1
7	Free fibular flap with pe- riosteal excess for mandibular reconstruction 显示文摘	Trignano E Fallico N Faenza M	2013	Microsurgery2013，33，7：	1
8	Free fibular flap with periosteal excess for mandibular reconstruction显示文摘	Trignano E Fallico N Faenza M	2013	Microsurgery2013，33，7：	1
9	Evaluation of bitter ness in ragusano cheese显示文摘	Fallico V McSweeney P L Horne J	2005	Journal of Dairy Science2005，88，4：	1
10	The treatment of composite de- fect of bone and soft tissues with a combined latissimus dorsi and seiTatus anterior and rib free flap 显示文摘	Trignano E Fallico N Nitro A	2013	Microsurgery2013，33，3：	1
11	Effecting conditioning on HMF content in unifloral honey显示文摘	Fallico B Zappala M Arena E	2004	Food Chemistry2004，85，：	1
12	A simple and reliable method for determining anthocyanins in blood orange juices 显示文摘	Rapisarda P Fallico B Izzo R	1994	Agrochimica1994，38，12：	1
13	Waste water from citrus processing as a source of hesperidin by concentration on styrenedivinylbenzene resin显示文摘	DIM A FALLICO B PASSERINI A	2000	Journal of Agriculture and Food Chemistry2000，48，6：	1
14	Evaluation of bitterness in Ragusano cheese显示文摘	FALLICO V MCSWEENEY P L H HORNE J	2005	Journal of Dairy Science2005，88，4：	1
15	Evaluation of antioxidant capacity of blood orange juices as influenced by constituents,concentration process and storage显示文摘	Arena E Fallico B Maccarone E	2001	Food Chemistry2001，74，4：	1
16	Proteolysis and microstrucmre of Piacentinu Ennese Cheese made using different farm technologies 显示文摘	FALLICO V TUMINELLO L	2006	Journal of dairy science2006，89，1：	1
17	A simple and reliable method for determining anthocyanins in blood orange juices显示文摘	RAPISARDA P FALLICO B IZZO R	1994	Agrochimica1994，38，：	1
18	Flavour components of Italian orange juices显示文摘	MACCARONE E CAMPISI S FALLICO B	1998	J Agric Food Chem1998，46，6：	1
19	Chemomettic analysis of proteolysis during ripening of Ragusano cheese显示文摘	Fallico V McSweeney P L H Siebert K J	2004	J dairy Sci2004，87，10：	1
20	A One-Stage Correction of the blepharophimosis Syndrome Using a Standard Combination of Surgical Techniques显示文摘	Sebastia R Herzog Neto G Fallico E		0，，05：	1

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