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7篇 您的检索式：作者名="Lavelli A"

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		题名	作者	年代	出处	被引量
	1	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
	2	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
	3	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
	4	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
	5	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
	6	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
	7	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

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