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75篇 您的检索式：作者名="HOZ L"

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	题名	作者	年代	出处	被引量
1	Improvement of the sensory properties of dry-fermented sausages by the addi- tion of free amino acids显示文摘	Herranz B Hoz L Hierro E	2005	Food Chemistry2005，91，4：	1
2	Structural modifications of beta- laetoglobulin subjected to gamma radiation显示文摘	de la HOZ L NETTO F M	2008	International Dairy Journal2008，18，12：	1
3	Flavour of heated milks:A review显示文摘	Calvo M M Hoz L de la	1992	International Dairy Journal1992，，2：	1
4	Effect of dietary limeed oil and a-tocopheml on selected properties of pig fat显示文摘	D'Arrigo M Hoz L Lopez-Bote CJ	2002	Canadian Journal of Animal Science2002，82，：	1
5	Effect of dietary linseed oil and α-tocopherol on pork tenderloin (Proas major)mmcle显示文摘	Hoz L Lopez-Bote C J Cambero M I	2003	Meat Science2003，65，：	1
6	Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages显示文摘	Bruna J M Hierro E M De la Hoz L		0，，：	1
7	Magnetic resonance imaging study of the cold-set gelation of meat systems containing plasma powder显示文摘	Herrero AM Hoz L Ord6fiez JA	2009	Food Research International2009，42，9：	1
8	The Performance of Density Function Theory in Describing Gas -Phase SN 2 Reaction at Saturated Nitrogen显示文摘	Ren Y Wolk J L Hoz S	2002	lnt J Mass Spectrom2002，221，：	1
9	Tensile properties of cooked meat sausages and their correlation with texture profile analysis(TPA) parameters and physico-chemical characteristics显示文摘	HERRERO A M de la HOZ L ORDONEZ J A	2008	Meat Science2008，80，3：	1
10	Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acids显示文摘	HERRANZ B HOZ L D L HIERRO E	2005	Food Chemistry2005，91，：	1
11	Iron - bindingproperties of sugar cane yeast peptides 显示文摘	dela Hoz L Ponezi A N Milani R F	2014	Food Chemistry2014，142，：	1
12	The contribution of penicillium anrantiogriseum to the volatile composition and sensory quality of dry fermented sausages 显示文摘	Bruna J M Hierro E M de la Hoz L	2001	Meat Science2001，59，：	1
13	Headspace volatile com- pounds from sahed and occasionally smoked dried meats (cecinas) as affected by animal species 显示文摘	Hierro E Hoz L Ord6fiez J A	2004	Food chemistry2004，，85：	1
14	The structure and dynamics of polar mesosph6re summer echoes observed with the EISCAT 224 MHz radar显示文摘	ROTTGER J HOZ C L KELLEY M C	1988	Geophysical Research Letters1988，15，12：	1
15	fl-hydroxyacyl- CoA-dehydrogenase (HADH) differentiates unfrozen from froze-thawed crawfish (Procambarus clarkii) and trout (Salmo gairdneri) meat显示文摘	HOZ L YUSTES C C MARAJ M	1992	International Journal of Food Science and Technology1992，27，2：	1
16	Lipid and fatty acidcomposition of rabbit meat: part 1: apolar fraction显示文摘	CAMBERO M I de la HOZ L SANZ B	1991	Meat Science1991，29，2：	1
17	Lipid and fatty acidcomposition of rabbit meat: part 2: phospholipids显示文摘	CAMBERO M I de la HOZ L SANZ B	1991	Meat Science1991，29，2：	1
18	Seasonal variationsin lipid composition of spanish wild rabbit (Oryctolagus cuniculus)meat显示文摘	CAMBERO M I de la HOZ L SANZ B	1991	Journal of the Science of Food and Agriculture1991，56，3：	1
19	Headspace volatile compounds from salted and occasionally smoked dried meats (Cecinas) as affected by animal species显示文摘	HIERRO E de la HOZ L ORDONEZ J A	2004	Food Chemistry2004，85，4：	1
20	Dynamic rayed aurora and enhanced ion-acoustic radar echoes显示文摘	Blixt E. M. Grydeland T. Ivchenko N. Hagfors T. La Hoz C. Lanchester B. S. L?vhaug U. P. Trondsen T. S	2005	Annales Geophysicae2005，，12：	1

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