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14篇 您的检索式：作者名="LUGASI A"

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		题名	作者	年代	出处	被引量
	1	Effect of grafting on the tomato's yield,quality and main fruit components in spring forcing显示文摘	Pogonyi A Helyes L Lugasi A	2005	Actor Alimentarza2005，34，4：	1
	2	Effect of pre- soaking whole pelagic fish in a plant extract on sensory and biochemical changes during subsequent frozen stor- age显示文摘	Lugasi A Losada V H6v6ri - LWT J	2007	LWT - Food Science and Technology2007，40，5：	1
	3	Damage inhibition during frozen storage of horse mackerel (Trachurus trachurus ) fillets by a previous plant extract treatment显示文摘	AUBOUR S LUGASI A HOVARI J	2004	J Food Sci2004，69，2：	1
	4	In vitro antioxidant activity of Anthriscus cerefolium L, ( Hoffm, ) extracts 显示文摘	FEJES S BLAZOVICS A LUGASI A	2000	Journal of Ethnopharmacology2000，69，：	1
	5	The cultural history of wine- theoretical background to wine therapy显示文摘	Feher J Lengyel G Lugasi A	2007	Central European Journal of Medicine2007，2，4：	1
	6	Effect of pre-soaking whole pelagic fish in a plant extract on sensory and biochemical changes during subsequent frozen storage 显示文摘	Lugasi A Losada V Havari J	2007	LWT-Food Science and Technology2007，40，：	1
	7	Antioxidant properties of commercial alcoholic andnonalcoholic beverages显示文摘	LUGASI A HVRI J	2003	Nahrung/Food2003，47，：	1
	8	The role of antioxidant phytonutrients in the prevention of diseases显示文摘	Lugasi A Hóvári J Sági KV	2003	Acta Biol Szeged2003，47，：	1
	9	Damage inhibition during frozen storage of horse mackerel ( Trachurus trachurus) fillets by a previous plant extract treatment 显示文摘	Aubourg S Lugasi A Hovari J	2004	J Food Sci2004，69，2：	1
	10	Culinary herbs inhibitlipid oxidation in raw and cooked minced meat patties during storage显示文摘	EL-ALIM S S L A LUGASI A HOVARI J	1999	Journal of Science of Food and Agriculture1999，79，2：	1
	11	Additional information to the in vitro antioxidant activity of Ginkgo bilobaL 显示文摘	Lugasi A Horvahovich P	1999	Phytothorapy Research1999，13，2：	1
	12	Formation of certain compounds having technologicaland nutritional importance in tomato fruit during maturation显示文摘	Helyes L Lugasi A	2006	Acta Alimentaria2006，35，2：	1
	13	Antioxidant properties of commercial alcoholic and nonalcoholic beverages显示文摘	LUGASI A HOVARI J	2003	Nahrung/Food2003，47，：	1
	14	The simultaneous effect ofelevated CX)2-level and nitrogen-supply on the fruit components of tamaoto显示文摘	Helyes L Lugasi A Nemenyi A	2012	Acta Alimentaria2012，41，2：	1

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