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55篇 您的检索式：作者名="Fito M"

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	题名	作者	年代	出处	被引量
1	Protective effect of olive oil and its phenolic compounds against low density lipoprotein oxidation显示文摘	FITO M COVAS M I LAMUELA-RAVENTOS R M	2000	Lipids2000，35，6：	1
2	Protective effectof olive oil and its phenolic compounds against low densitylipoprotein oxidation 显示文摘	Fito M Covas M Lamuela Raventos R	2000	Lipids2000，35，：	1
3	Use of vac- uum impregnation in food salting process显示文摘	CHIRALT A FITO P BARAT J M	2001	Journal of Food Engineering2001，49，：	1
4	Alcohol consumption is directly associated with circulating oxidized low- density lipoprotein显示文摘	SCHRODER H MARRUGAT J FITO M	2006	Free Radic Biol Med2006，40，8：	1
5	Effect of vacuum impregnation with calcium lactate on the osmotic dehydration kinetics and quality of osmodehydrated grapefruit 显示文摘	Moraga M J Moraga G Fito P J	2009	Journal of Food Engineering2009，90，3：	1
6	Control of citrus surface drying by image analysis of infrared thermography显示文摘	FITO P J ORTOLA M D REYES R D	2004	Journal of Food Engineering2004，61，3：	1
7	Modelling of dehydration-rehydration of orange slices in combined microwave/air drying显示文摘	DAZ G R MARTLNEZ M J FITO P	2003	Innovative Food Science&Emerging Technologies2003，4，2：	1
8	Effect ofa traditional Mediterranean diet on lipoptotein oxidation: a randomized centrolhd trial显示文摘	Fito M Guxens M Corella D	2007	Arch Intern Med2007，167，11：	1
9	Use of vacuum impregnationin food salting process显示文摘	CHIRALT A FITO P BARAT J M	2001	Journal of Food Engineering2001，49，2：	1
10	Use of vacuum impreg-nation in food salting process显示文摘	Chiralt A Fito P Barat J M	2001	Journal of Food Engin-eering2001，，49：	1
11	Use of vacuum impregnation in food salting process显示文摘	Chiralt A Fito P Barat J M	2001	Journal of Food Engineering2001，49，2：	1
12	Response of oxidativestress biomarkers to a 16-week aerobic physical activityprogram,and to acute physical activity,in healthy youngmen and women显示文摘	Elosua R Molina L Fito M	2003	Atherosclerosis2003，167，2：	1
13	Effect of osmotic solution concentration temperature and vacuum impregnation pre-treatment on osmotic dehydration kinetics of apple slices显示文摘	BARAT J M FITO P CHIRALT A	2001	Food Science and Technology International2001，5，7：	1
14	Antioxidant paraoxonase 1 activity in the metabolic syndrome 显示文摘	Senti M Tomas M Fito M	2003	J Clin Endocrinol Metab2003，88，11：	1
15	Vacuum impregnation for development of new dehydrated products显示文摘	FITO P CHIRALT A BARAT J M	2001	Journal of Food Engineering2001，49，4：	1
16	Equilibrium in cellular food osmotic solution systems as related to structure显示文摘	BARAT J M E CHIRALT A FITO P	1998	Journal of Food Science1998，63，5：	1
17	Effect of osmotic dehydra- tion and vacuum impregnation on respiration rate of cut strawberries显示文摘	CASTELLO M L FITO P J CHIRALT A	2006	LWT-Food Science and Technology2006，39，10：	1
18	Equilibrium in cellular food osmotic solution systems as related to structure显示文摘	Barat J M E Chiralt A Fito P	1998	Journal of Food Science1998，63，：	1
19	Antioxidant paraoxonase 1 activity in the metabolic syndrome 显示文摘	Senti M Tomas M Fito M	2003	J Clin Endocrinol Metab2003，88，11：	1
20	Use of vacuum impregnation in food salting process显示文摘	Chiralt A Fito P Barat J M	2001	Journal of Food Engineering2001，9，：	1

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