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20篇 您的检索式：作者名="Lavelli"

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	题名	作者	年代	出处	被引量
1	Stability and antiglycation properties of intermediate moisture apple products fortified with green tea显示文摘	Lavelli V Corey M Kerr W	2011	Food Chemistry2011，127，2：	1
2	Stability and anti-glycation properties of intermediate moisture apple products fortified with green tea显示文摘	LAVELLI V COREY M KERR W	2011	Food Chemistry2011，127，2：	1
3	Antioxidant activity of to- mato products as studied by model reactions using xan- thine oxidase, myeloperoxidase, and copper-induced lip- id peroxidation显示文摘	Lavelli V Peri C Rizzolo A	2000	Journal of Food Agriculture and Food Chemistry2000，48，：	1
4	Protective ability of phenolics from white grape vinification by-products against structural damage of bovine serum albumin induced by glycation 显示文摘	HARSHA P S C S LAVELLI V SCARAFONI A	2014	Food Chemistry2014，156，11：	1
5	Evaluation of radical scavenging activity of fresh and air-dried tomatoes by three model reactions显示文摘	Vera Lavelli Susanne Hippeli Claudio Peri	1999	J Agric Food Chem1999，47，：	1
6	Self-introduction of foreign bodies into the urethra: A multidisciplinary problem显示文摘	G. Costa F. Tonno S. Capodieci L. Laurini R. Casagrande D. Lavelli	1993	International Urology and Nephrology1993，，1：	1
7	Stability and anti-glycation properties of intermediate moisture apple products fortified with green tea显示文摘	Vera Lavelli a Mark Corey Takako Yokozawa	2011	Food Chemistry2011，127，：	1
8	Modelling the stability of lycopene- rich by-products of tomato processing显示文摘	Lavelli V Torresani MC	2011	Food Chemistry2011，125，2：	1
9	Properties of tomato powders as additives for food fortification and stabilization显示文摘	Lavelli V Hippeli S Dornisch K	2001	J Agric Food Chem2001，49，：	1
10	Antioxidant Ac-tivity of Tomato Products as Studied by Model Reac- tions Using Xanthine Oxidase, Myetoperoxidase, and Copper-induced Lipid Peroxidation显示文摘	LAVELLI V PERI C RIZZOLO A	2000	Journal of Agri- cultural and Food Chemistry2000，48，5：	1
11	Controlled reduction study of modifications induced by gradual heating in gluten proteins 显示文摘	Lavelli V Guettieri N Cerletti P	1996	Journal of Agricultural and Food Chemistry1996，44，：	1
12	Automatic expansion of domain-specific lexicons by term categorization 显示文摘	Avancini H Lavelli A Sebastiani F	2006	ACM Transaction on Speech and Language Processing2006，3，1：	1
13	Interactions of protein and starch studied through amyloglucosidase action 显示文摘	Nicoletta Guerrieri Lucia Eynard Vera Lavelli	1997	Cereal Chemistry1997，74，6：	1
14	Rate of antioxidant degradation and color variations in dehydrated apples as related to water activity 显示文摘	Lavelli V Vantaggi C	2009	Journal of Agricultural and Food Chemistry2009，57，11：	1
15	Automatic expansion of domain-spe- cific lexicons by term categorization显示文摘	Avancini H Lavelli A	2006	ACM Transactions on Speech and Language Processing2006，3，1：	1
16	Variation in antioxidant compounds of tomato during vine and postharvest ripening显示文摘	Giovanelli G Lavelli V Peri C Nobili S		0，，：	1
17	Variation in antioxidant compounds of tomato during vine and post-harvest ripening显示文摘	GIOVANELLI G LAVELLI V PERI C NOBILI S	1999	Journal of the Science of Food and Agriculture1999，79，：	1
18	Controlled reduction study of modifications induced by gradual heating in gluten proteins显示文摘	Lavelli V Guerrieri N Cerletti P	1996	J AgricFoodChem1996，44，：	1
19	Effect of water activity on carotenoid degradation in dehydrated carrots显示文摘	Lavelli V Zanoni B Zaniboni A	2007	Food Chemistry2007，104，：	1
20	Water sorption, dry- ing and antioxidant properties of dried tomato products显示文摘	GIOVANELLI G ZANONI B LAVELLI V	2002	Journal of Food Engineering2002，52，2：	1

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