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56篇 您的检索式：作者名="GOUPY"

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	题名	作者	年代	出处	被引量
1	New algorithms for blind equalization: theconstant normalgorithmfamily 显示文摘	Goupi A Palicot J	2007	IEEE Transactions on SignalProcessing2007，55，4：	1
2	Quantitative kinetic analysis of hydrogen transfer reactions from dietary polyphenols to the DPPH radical显示文摘	GOUPY P DUFOUR C LOONIS M	2003	Journal of Agricultural and Food Chemistry2003，51，：	1
3	Inhibition studies on apple polyphenol oxidase显示文摘	JANOVITZ-KLAPP A H RICHARD F C GOUPY P M	1990	Journal Agriculture Food Chemistry1990，38，4：	1
4	Inhibition studies on apple polyphenol oxidase显示文摘	ANOVITZ-KLAPP A H RICHARD F C GOUPY P M	1990	Journal Agriculture Food Chemistry1990，38，4：	1
5	Comparative study on antioxidant activity of lycopene (Z)-isomers in different assays显示文摘	Mialler L Goupy P Fr0hlich K	2011	Journal of Agricultural and Food Chemistry2011，59，9：	1
6	Enzymatic browning reactions in apple and apple products显示文摘	Nicolas J J Richard-Forget F Goupy P et 81	1994	Crit Rev Sci Nutr1994，34，：	1
7	Enzy- matic browning reactions in apple and apple products显示文摘	Nicolas JJ Richard-Forget FC Goupy PM	1994	Critical Reviews in Food Science and Nutrition1994，34，2：	1
8	Optimization of a nitrogen analyser based on the Dumas method显示文摘	SAINT-DENIS T GOUPY J	2004	Analytica Chimica Acta2004，515，1：	1
9	Antioxidant composition and activity of barley(Hordeum vulgate) and malt extracts of isolated phenolic compounds显示文摘	Goupy P Hugues M Boivin P	1999	Journal of Science Food Agriculture1999，79，：	1
10	Countereurrent chromatography : Ito' s solvent classification analysed with Boolean experimental designs 显示文摘	Jacques Goupy	2001	Chemometrics and Intelligent Laboratory Systems2001，59，：	1
11	Enzymatic browning reaction in apple and apple products显示文摘	Nicolas J J Richard-Forget F C Goupy P P	1994	Crit Rev Food Sci Nutr1994，34，2：	1
12	Cysteine as an inhibitor of enzymatic browning Kinetic studies显示文摘	Richard-Forget F C Goupy G M Nicolas J J	1992	J Agric Food Chem1992，40，：	1
13	Dietary antioxidants as inhibitors of the berne-induced peroxidation of linoleic acid: Mechanism of action and synergism显示文摘	GOUPY P VULCAIN E CARIS-VEYRAT C	2007	Free Radical Biology and Medicine2007，43，6：	1
14	Enzymatic browning reactions in apple and apple products显示文摘	Nicolas J J Tichard G F C Goupy P M	1994	Encyclopedia of Food Sciences and Nutrition1994，34，：	1
15	Oxidation of chlorogenic acid, catechins and 4 - methylcatechol in model solutions by apple polyphenol oxidase 显示文摘	Richard Forget Goupy P M Nicolas J J	1992	J Agric Food Chem1992，，40：	1
16	Quantitative kinetic analysis of hydrogen transfer reactions from dietary polyphenols to the DPPH radical显示文摘	Goupy P Dufour C Loonis M	2003	Journal of Agricultural and Food Chemistry2003，51，3：	1
17	Enzymatic browning reactions in apple and apple products显示文摘	Nicolas J J Richard- Forget F Goupy P	1994	Crit Rev Food Sci Nutr1994，34，：	1
18	Enzymatic browning of model solutions and apple phenolic extracts by apple polyphenoloxidase显示文摘	Goupy P	1995	J Food Science1995，60，3：	1
19	Quantitative kinetic analysis of hydrogen transfer reactions from dietary polyphenols to the DPPH radical显示文摘	Goupy P Dufour C Loonis M	2003	Journal of Agricultural and Food Chemistry2003，51，3：	1
20	Cystein found as an inhibiter of enzymatic browning isolation and characteriza- tion of addition compounds formed during oxidation of phenolics by ap- ple polyphenol oxidase显示文摘	RICHARD-FORGET F C GOUPY P M NICOLAS J J	1991	J Agr Food Chem1991，39，5：	1

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