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20篇 您的检索式：作者名="Lercker"

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	题名	作者	年代	出处	被引量
1	Solid-Phase Extraction Thin Layer Chromatography-Gas Chromatography Method for the Detection of Hazelnut Oil in Olive Oils by Determination of Etherified Sterols显示文摘	Cercaci L Rodriguez-Estrada M T Lercker G	2003	Journal of Chromatography A2003，985，12：	1
2	High-performance liquid chromatography separation and light scattering detection of phospholipids from cooked beef 显示文摘	CABONI M F MENOTTA S LERCKER G	1994	Journal of Chromatography A1994，683，：	1
3	Antioxidant activity of oregano ( origanmum vulgate L) Leaves 显示文摘	A Dendini Gallina Toschi T Lercker G	2002	Ital J Food Sci2002，14，1：	1
4	High-Performance Liquid Chromatography Separation and Light-Scattering Detection of Phospholipids from Cooked Beef显示文摘	Maria F C Menotta S Lercker G	1994	Journalof Chromatography1994，，683：	1
5	Cholesterol oxidation:presence of7-ketocholesterolin different food products显示文摘	Lercker G Rodriguez-Estrada MT	2000	Journal of Food Composition and Analysis2000，13，：	1
6	Solid-phase extraction-thin-layer chromatography-gas chromatography method for the detection of hazelnut oil in olive oils by determination of esterified sterols显示文摘	L Cercaci M T Rodriguez-Estrada G Lercker	2003	Journal of Chromatography A2003，985，：	1
7	Composition of total sterols (4-desmethyl-sterols) in extravirgin olive oils obtained with different extraction technologies and their influence on the oil oxidative stability显示文摘	Luisito Cercaci Giulia Passalacqua Alba Poerio Maria Teresa Rodriguez-Estrada Giovanni Lercker	2006	Food Chemistry2006，，1：	1
8	Magnetic resonance spectroscopy and chromatographic methods identify altered lipid composition in human renal neoplasms显示文摘	Tosi MR Rodriguez-Estrada MT Lercker G	2004	Int J Mol Med2004，14，1：	1
9	Effects of free fatty acids on oxidative stability of vegetable oil显示文摘	N. Frega M. Mozzon G. Lercker	1999	Journal of the American Oil Chemists’ Society1999，，3：	1
10	Solid-phase extraction-thin-layer, chromatography-gas chromatography method for the detection of hazelnut oil in olive oils by determination of esterified sterols显示文摘	CERCACI L RODRIGUEZ-ESTRADA M T LERCKER G	2003	Journal of Chromatography A2003，985，：	1
11	Characterization of the major constituents of royal jelly显示文摘	Lercker G Caboni M P Vecchi M A	1993	Beekeeping1993，8，：	1
12	Detection of the adulteration of olive oils by solid phase microextraction and multidimensional gas chromatography显示文摘	Luisito Cercaci Maria Teresa Rodriguez-Estrada Giovanni Lercker		0，，02：	1
13	Antioxidant activity of oregano ( origanmum vulgate L) leaves 显示文摘	Bendini A Tosehi T G Lercker G	2002	Journal of Food Scienee2002，14，1：	1
14	Chromatographic analysis of unsaponifiable compounds of olive oils and fat-containing foods显示文摘	Lercker G Rodriguez-estrada M T	2000	Journal of Chromatography A2000，881，：	1
15	Effects of lipids on the quality of commercial frozen ready pasta meals显示文摘	LERCKER G MAZZARACCHIO P	2006	Food Control2006，17，：	1
16	Antioxi-dant activity of oregano ( Origanum vulgare L) leaves 显示文摘	BENDINI A GALLINA TOSCHI T LERCKER G	2002	Ital JFood Sci2002，，：	1
17	Quality control for cold-pressed oils显示文摘	Panfilis F D Toschi T G Lercker G	1998	Inform1998，，9：	1
18	An investigation in the use of HPLC with UV and MS-electrospray detection for the quantification of tea catechins显示文摘	M. Pelillo M. Bonoli B. Biguzzi A. Bendini T. Gallina Toschi G. Lercker	2004	Food Chemistry2004，，3：	1
19	Separation and analysis of phospholipids in different foods with a light-scattering detector显示文摘	Menotta S Lercker G	1996	JAm Oil Chem Soc1996，73，11：	1
20	Capillary gas chromato- graphic determination of free amino acids in honey as means of discrimina- tion between different botanical sources显示文摘	Pirini A Conte L S Francioso O and Lercker G	1992	Journal of High Resolution Chromatography1992，15，：	1

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