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32篇 您的检索式：作者名="Garro G"

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	题名	作者	年代	出处	被引量
1	Temperature effect on the biological activity of Bifidobacterium longum CRL 849 and Lactobacillusfermentum CRL 251 in pure and mixed cultures grown in soymilk显示文摘	GARRO M S de VALDEZ G F de GIORI G S	2004	Food Microbiology2004，21，5：	1
2	Reduction of α -galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL722:in vitro and in vivo evaluation of fermented soyamilk显示文摘	J G LeBlanc M S Garro A Silvestroni	2004	Journal of Applied Microbiology2004，97，：	1
3	Reduction of alpha-galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL 722:in vitro and in vivo evaluation of fermented soyamilk显示文摘	LEBLANC J G GARRO M S SILVKSTRONI A	2004	J Appl Microbiol2004，97，4：	1
4	Aglycone pro- duction by Lactobacillus rhamnosus CRL981 during soymilk fermentation显示文摘	Marazza J A Garro M S Giori G S	2009	Food Microbiology2009，26，3：	1
5	Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation显示文摘	MARAZZA J A GARRO M S GIORI G S	2009	Food Microbiology2009，26，：	1
6	Starter culture activity in refrigerated fermented soymilk显示文摘	GARRO M S de VALDEZ G F OLIVER G	1999	Journal of Food Protection1999，62，：	1
7	Application of conductimetry for evaluation of lactic starter culture in soymilk显示文摘	GARRO M S de VALDEZ G F de GIORI G S	2001	Journal of Food Science2001，67，3：	1
8	Interface States Characterization in Heterojunction Solar Ceils From CV - GV Measurement and Modeling 显示文摘	Garros X Reimbold G	2011	Microelectronic Engineering2011，88，：	1
9	Enzymatic hydrolysis of soybean protein using lactic acid bacteria显示文摘	AGUIRRE L GARRO M S DE GIORI G S	2008	Food Chemistry2008，111，4：	1
10	C7 (p32) and C6 (p34) PR proteins induced in tobacco leaves by citrus exocortis virorid infection are chitinase显示文摘	BREIJO F J G GARRO R CONFJERO U	1990	Physiol and Mol Plant Pathol1990，36，：	1
11	Casein phosphoproteome:identification of phosphoproteins by combined mass spectrometry and two-dimensional gel electrophoresis显示文摘	Mamone G Caira S Garro G Nicolai A Ferranti P Picariello G Malorni A Chianese L Addeo F		0，，：	1
12	Effect of storage temperature and gas permeability of packaging film on the growth of lactic acid bacteria and Brochothrix thermosphacta in cooed meat emulsions显示文摘	CAYRE M E GARRO O VIGNOLO G	2005	Food Microbiology2005，22，：	1
13	Temperature effect on the biological activity of Bifidobacterium longum CRL 849 and Lactobacillus fermentum CRL 251 in pure and mixed cultures grown in soymilk显示文摘	Garro M S Valdez G F Giori G S	2004	Food Microbiology2004，21，：	1
14	Temperature effect on the biological activity of Bifidobacterium longum CRL 849 and Lactobacillus fermentum CRL 251 in pure and mixed cultures grown in soymilk显示文摘	Garro M S Valdez G F Giori G S	2004	Food Microbiology2004，21，5：	1
15	Mass spectrometry-based procedure for the identification of ovine casein heterogeneity显示文摘	Ferranti B P Pizzano R Garro G	2001	J Dairy Res2001，68，1：	1
16	Modeling lactic acid bacteriagrowth in vacuum-packaged cooked meat emulsions stored at threetemperatures显示文摘	CAYRE M E VIGNOLO G GARRO O	2003	Food Microbiology2003，20，14：	1
17	Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temper- atures显示文摘	Cayre M E Vignolo G Garro O	2003	Food microbiology2003，20，5：	1
18	Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperatures显示文摘	CAYRE M E VIGNOLOB G GARRO O	2003	Food Microbiology2003，50，5：	1
19	Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperatures显示文摘	CAYRE M E VIGNOLO G GARRO O	2003	Food Microbiology2003，20，5：	1
20	Mass spectrometry-based procedure for the identification of ovine casein heterogeneity显示文摘	Ferranti B P Pizzano R Garro G	2001	J Dairy Res2001，68，1：	1

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