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171篇 您的检索式：作者名="LARRAURI"

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	题名	作者	年代	出处	被引量
1	A procedure to measure the antiradical effciency of polyphenols显示文摘	Sanchez-Moreno C Larrauri J A Saura-calixto F	1998	J Sci Food Agric1998，76，：	1
2	High dietary fibre powders from orange and lime peels:associated polyphenols and antioxidant capacity显示文摘	José A Larrauri Pilar Rupérez Laura Bravo	1996	Food Research International1996，29，8：	1
3	Free radical scavenging capacity and inhibition of lipid oxidation of wines,grape juices and related polyphenolic constituents显示文摘	SANCHEZ M CONCEPCION A LARRAURI	1999	Food Research International1999，32，：	1
4	Effect of temperature on the free radical scavenging ca- pacity of extracts from red and white grape pomace peel 显示文摘	LARRAURI J A SANCHEZ - MORENO C SAURA - CALIXTO F	1998	J Agric Food Chem1998，46，7：	1
5	A High Index of Suspicion: The Key to an Early Diagnosis of Wilson’s Disease in Childhood显示文摘	Icíar Sánchez-Albisua Teresa Garde Loreto Hierro Carmen Camarena Esteban Frauca Angela de la Vega María Carmen Díaz Javier Larrauri Paloma Jara	1999	Journal of Pediatric Gastroenterology & Nutrition1999，，2：	1
6	Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels 显示文摘	Larrauri JA Sanchez - Moreno C Saura - Calixto F	1998	Journal Agricul-tural Food Chemistry1998，46，7：	1
7	Culture of human hepatocytes from small surgical liver biopsies. Biochemical characterization and comparison with in vivo显示文摘	M. José Gómez-Lechón Pilar López Teresa Donato Angel Montoya Amparo Larrauri Patricia Giménez Ramón Trullenque Ricardo Fabra José V. Castell	1990	In Vitro Cellular & Developmental Biology1990，，1：	1
8	New approaches in the preparation of high dietary fibre powders from fruit by-products显示文摘	LARRAURI J A	1999	Trends in Food Science and Technology1999，10，1：	1
9	Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels显示文摘	Larrauri JA Sanchez-Moreno C Saura-Calixto F	1998	Agric Food Chem1998，46，7：	1
10	Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents 显示文摘	Sanchez-Moreno C Larrauri J A Saura-Calixto F	1999	Food Research International1999，32，6：	1
11	Effect of temperature on the free radical scavenging capacity of extracts from red and wbite grape pamace peels显示文摘	LARRAURI J A SANCHEZ-MORKNO C SAURA-CALIXTO F	1998	Agric Food Chem1998，46，7：	1
12	A procedure to measure the antiradical efficiency of polyphenols显示文摘	SANCHEZ-MORENO C LARRAURI J A SAURA-CALIXTO F	1998	J Sci Food Agric1998，76，2：	1
13	Effect of temperature on the free radical scavenging capacity of extracts from red and white grape peels显示文摘	Larrauri j A Snchezmoreno C Sauracallixto	1998	Agric Food Chem1998，46，：	1
14	Mango peels as a new tropical bre:Preparation and characterization显示文摘	LARRAURI J A RUPEREZ P BORROTO B	1996	Lebensmittel-Wissenschaft and Technologie1996，29，：	1
15	Procedureto measure the antiradical efficiency of polyphenols显示文摘	SANCHEZ-MORENO C LARRAURI J A SAURA-CALIXTO F A		0，，：	1
16	Effect of temperature on the free radical scavenging capacity of extracts fromred and white grape pomace peels显示文摘	Larrauri J A Sánchez-Moreno C Saura-Calixto F		0，，07：	1
17	Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels显示文摘	Larrauri J A Sanch ez-Moreno C Saura-Calixt O F		0，，07：	1
18	Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels显示文摘	LARRAURI J A CHANCHEZ-MORENO C SAURA-CALIXTO F	1998	J Agric Food Chem1998，46，7：	1
19	Effects of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels 显示文摘	Larrauri J A Sanchez - Moreno C Saura - Calixto F	1998	Journal of Agricultural and Food Chemistry1998，46，7：	1
20	Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels显示文摘	LARRAURI J A SANCHEZ M C SAURA C F		0，，07：	1

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