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26篇 您的检索式：作者名="L Pizzoferrato"

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	题名	作者	年代	出处	被引量
1	GC-MS characterization and quantification of sterols and cholesterol oxidation products显示文摘	PIZZOFERRATO L NICOLI S LINTAS C	1993	Chromatographia1993，35，：	1
2	Beta-glucans in edible mushrooms 显示文摘	Manzi P Pizzoferrato L	2000	Food Chemistry2000，68，3：	1
3	Aphysico-chemical study on the polysaccharide ulvan from hot waterextraction of the macroalga Ulva显示文摘	PARADOSSI G CAVALIERI F PIZZOFERRATO L	1999	International Journal of BiologicalMacromolecules1999，25，4：	1
4	β-Glucans in mushrooms显示文摘	Pizzoferrato L	2000	Food Chemistry2000，69，3：	1
5	Solid-state 13 C-NMR spectroscopy of mushrooms gives directly the ratio be- tween proteins and polysaceharides 显示文摘	PIZZOFERRATO L MANZI P BERTOCCHI F	2000	J Agric Food Chem2000，48，11：	1
6	Identification and dosage of furosine in dried milk by capillary electrophoresis with controlled electroosmotic flow by the addition of N, N, N'N '- tetramethyl-1,3 -butanediamine in the running electrolyte solution 显示文摘	D Corradini G Cannarsa C Corradini I Nicoletti L Pizzoferrato V Vivanti	1996	Electrophoresis1996，17，：	1
7	Trans fatty acids in dairy and meat products from 14 European Countries: the Transfair study显示文摘	ARO A ANTOINE J M PIZZOFERRATO L	1998	Journal of Food Composition and Analysis1998，11，2：	1
8	Nutritional value of mushrooms widely consmned in Italy 显示文摘	Manzi P Aguzzi A Pizzoferrato L	2001	Food Chemistry2001，73，：	1
9	High-performance liquid chromatographic method for the simultaneous determination of tocopherols, carotenes, and retinol and its geometric isomers in Italian cheeses 显示文摘	Panfili G Manzi P Pizzoferrato L	1994	Analyst1994，119，7：	1
10	Trans fatty acids in dairy and meat products from 14 european countries:the TRANSFAIR study显示文摘	Aro A Antoine J M Pizzoferrato L	1998	Journal of Food Composition and Analysis1998，11，2：	1
11	Nutritional value of mushrooms widely consumed in Italy显示文摘	MANZI P AGUZZI A PIZZOFERRATO L	2001	Food Chemistry2001，73，：	1
12	Trans Fatty Acids in Dairy and Meat Products From 14 European Countries: the TRANSFAIR Study 显示文摘	ARO A ANTOINE J M PIZZOFERRATO L	1998	Journal of Food Composition and Analysis1998，11，2：	1
13	HPLC Determination of lactulose in heat treated milk显示文摘	MANZI P PIZZOFERRATO L	2013	Food & Bioprocess Technology2013，6，3：	1
14	Trans fatty acids in dairy and meat products from 14 European countries:the transfair study显示文摘	Aro A Antoine J M Pizzoferrato L	1998	Journal of Food Composition and Analysis1998，，2：	1
15	Nutritional value of mushrooms widely consumed in Italy 显示文摘	Manzi P Aguzzi A Pizzoferrato L	2001	Food Chemisty2001，73，3：	1
16	A Physico-chemical study on the polysaccharide ulvan from hot water extraction of the macroalga ulva 显示文摘	Cavalieri F Pizzoferrato L	1999	International Journal of Biological Macromolecules1999，25，：	1
17	Nutritional value of mush- rooms widely consumed in Italy显示文摘	MANZI P AGUZZI A PIZZOFERRATO L	2001	Food Chemistry2001，73，3：	1
18	Nutritional value of mushroomswidely consumed in Italy显示文摘	Manzi P Aguzzi A Pizzoferrato L	2001	Food Chemisty2001，73，3：	1
19	Trans fatty acids in foods in European: the TRANSFAIR study显示文摘	Aro A Antoine JM Pizzoferrato L	1998	Journal of food composition and analysis1998，11，：	1
20	GC-MS characterization and quantification of sterols and cholesterol oxidation products 显示文摘	Pizzoferrato L Nicoli S Lintas C	1993	Chromatographia1993，35，：	1

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