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24篇 您的检索式：作者名="Frias B J"

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	题名	作者	年代	出处	被引量
1	Whey permeate as a bio-preserv- ative for shelf life maintenance of fresh-cut vegetables显示文摘	Diana A B M Rico D Frias J	2006	Inno- vative Food Science and Emerging Technologies2006，，7：	1
2	Modelling the effect of asparaginase in reducing acrylamide formation in biscuits显示文摘	ANESE M QUARTA B FRIAS J	2011	Food Chemistry2011，126，：	1
3	The role of brain-derived neurotrophic factor (BDNF) in the development of neurogenic detrusor overactivity (NDO)显示文摘	Frias B Santos J Morgado M	2015	J Neurosci2015，35，5：	1
4	Calcium for extending the shelf life offresh whole and minimally proeessed fruits and vegetables: a review显示文摘	MARTIN-DIANA A B RICO D FRIAS J M	2007	Trends in Food Science and Technology2007，18，：	1
5	Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut 显示文摘	Penas E Frias J Sidro B	2010	Food Chemistry2010，123，1：	1
6	The Role of Media Pressure on the Disclosure of Sustainability Information by Local Govern- ments 显示文摘	Cuadrado B Frias B J Martlnez A J	2014	Online Information Review2014，38，1：	1
7	Bioequivalence of allopurinol and its metabolite oxypurinol in two tablet formulations显示文摘	Guerra P Frias J Ruiz B	2001	Clin Pharm Ther2001，26，2：	1
8	Mierostructural and biochemical changes in raw and germinated cowpea seeds upon high - pressure treatment 显示文摘	B~aszczak W Doblado R Frias J	2007	Food Research International2007，40，3：	1
9	Calcium for exten- ding the shelf life of fresh whole and minimally processed fruits and vegetables: a review显示文摘	Martin-Diana A B Rico D Frias J M	2007	Trends in Food Science & Technol- ogy2007，18，4：	1
10	Modelling the effect of asparaginase in reducing acrylamide formation in biscuits显示文摘	ANESE M QUARTS B FRIAS J	2011	Food Chem2011，126，2：	1
11	Modelling the effect of asparaginase in reducing acrylamide formation in biscuits 显示文摘	ANESE M QUARTA B FRIAS J M	2011	Food Chem2011，126，2：	1
12	Bioequivalence of allopurinol and its metabolite oxipurinol in two tablet formulations 显示文摘	Frias J Ruiz B	2001	ClinPharmTher2001，26，2：	1
13	calcium forextending the shelf life of fresh whole and minimally processed fruitsand vegetables: a review显示文摘	MARTIN-DIANA A B RICO D FRIAS J M	2007	Trends in Food Science & Technology2007，4，18：	1
14	Modelling the effect of asparaginase in reducing acrylamide formation in biscuits显示文摘	Anese M Quarta B Frias J	2011	Food chemistry2011，126，2：	1
15	Pramlintide improved glycemic control and reduced weight in patients with type 2 diabetes using basal insulin显示文摘	Riddle M Frias J Zhang B	2007	Diabetes Care2007，30，11：	1
16	Effect of calcium lactate and heat-shock on texture in fresh-cut lettuce during storage显示文摘	Martin-Diana A B Rico D Frias J	2006	Journal of Food Engineering2006，77，4：	1
17	Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine con- tent of sauerkraut显示文摘	PEIIAS E FRIAS J S1DRO B	2010	Food Chem2010，123，1：	1
18	Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut显示文摘	Penas E Frias J Sidro B	2010	Food Chemistry2010，123，1：	1
19	Effect of calcium lactate and heat shock on texture in fresh-cut lettuce during storage显示文摘	Martin-Diana A B Rico D Frias J	2006	Journal of Food Engineering2006，77，4：	1
20	Modelling the effect of asparaginase in reducing acrylamide formation in biscuits 显示文摘	ANESE M QUARTA B FRIAS J	2011	FoodChemistry2011，126，2：	1

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