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25篇 您的检索式：作者名="IGUAL M"

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	题名	作者	年代	出处	被引量
1	Diversity and community structure of culturable arsenic-resistant bacteria across a soil arsenic gradient at an abandoned tungsten-tin mining area显示文摘	Valverde A Gonzalez-Tirante M Medina-Sierra M Santa-Regina I Garcia-Sanchez A Igual JM		0，，1：	1
2	Diversity and activity of phosphate bioleaching bacteria from a high-phosphorus iron ore 显示文摘	DELVASTO P VALVERDE A BALLESTER A MUNOZ J A GONZALEZ F BLAZQUEZ M L IGUAL J M GARCIA-BALBOA C	2008	Hydrometallurgy2008，92，12：	1
3	Non-conventional techniques to obtain grapefruit jam显示文摘	IGUAL M CONTRERAS C MARTINEZ-NAVARRETE N	2010	Innovative Food Science & Emerging Technologies2010，11，2：	1
4	Phosphate solubiliz- ing bacteria as inoculants for agriculture; Use of updated mo- lecular techniques in their study 显示文摘	Igual J M Valverde A Cervantes E	2001	Agronomie2001，21，：	1
5	Effect of processing on the drying kinetics and functional value of dried apricot显示文摘	Igual M Garcla-Martinez E	2012	Food Research International2012，，47：	1
6	Non- conventional techniques to obtain grapefruit jam 显示文摘	Igual M Contreras C Mart I nez-Navarrete N	2010	Innovative Food Science & Emerging Technologies2010，11，2：	1
7	Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice 显示文摘	M Igual E Garcia-Martinez M M Camacho	2010	Food Chemistry2010，118，：	1
8	Influence of vacuum impregnation on respiration rate, mechanical and optical proper- ties of cut persimmon显示文摘	IGUAL M CASTELLO M L ORTOLA M D	2008	Journal of Food Engineering2008，86，3：	1
9	Mobilization of phosphorus from iron ore by the bacterium Burkholderia caribensis FeGL03显示文摘	Delvasto P Ballester A Igual J M	2009	Minerals Engineering2009，22，1：	1
10	Changes in Flavconoids content of grapefruit juice by thermal treatment and storage显示文摘	IGUAL M GARCIA-MARTINEZ E CAMACHO M M		0，，：	1
11	Effect of tempera- ture on the galvanic corrosion of a high alloyed auste- nitic stainless steel in its welded and non-welded condb tion in LiBr solutions显示文摘	Blasco T E Igual M A Gareia A J	2007	Corrosion Science2007，49，：	1
12	Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice 显示文摘	Igual M Garcia- Martinez E Camacho M M	2010	Food Chemistry2010，118，2：	1
13	Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage显示文摘	IGUAL M GARCIA-MARTINEZ E CAMACHO M M	2011	Innovative Food Science and Emerging Technologies2011，12，2：	1
14	Effect of thermal treatment and and storage on the stability of organic acids the functional value of grapefruit juice显示文摘	M Igual E Garcínez M M Camacho		0，，：	1
15	Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice显示文摘	Igual M García-Martínez E Camacho M M		0，，02：	1
16	Effect of thermal treatment and storage conditions on the physical and sensory properties of grapefruit juice显示文摘	Igual M Contreras C Camaeho M M	2014	Food and Bioprocess Technolo- gy2014，7，1：	1
17	Adsorption of Bovine Serum Albumin on Co Cr Mo Surface:Effect of Temperature and Protein Concentration显示文摘	Valero Vidal C Olmo Juan A Igual Mǔnoz A	2010	Colloids and Surfaces B:Biointerfaces2010，80，：	1
18	Effect of processing on the drying kinetics and functional value of dried apricot显示文摘	Igual M Garcfa-Martinez E Martin-Esparza M E	2012	Food research international2012，47，2：	1
19	Analysis of LMW RNA Profile of Frankia Strains by Staircase Electrophoresis显示文摘	Cervantes E Igual J M	1998	Syst Appl Microbiol1998，21，1：	1
20	Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity ofa grapefiaxit jam 显示文摘	M Igual F Sampedro N Martinez-Navarrete	2013	Journalof Food Engineering2013，114，：	1

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