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88篇 您的检索式：作者名="MARTINO N M"

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	题名	作者	年代	出处	被引量
1	Lipid addition toimprove barrier properties of edible starch-based films and coatings显示文摘	GARCIA M A MARTINO M N ZARITZKY N E	2000	Food Chemistry and Toxicology2000，65，6：	1
2	Lipid addition to improve barrier properties of edible starch-based films and coatings显示文摘	GARCIA M A MARTINO M N ZARITZKY N E	2000	Journal of Food Science2000，65，6：	1
3	Preservation of microstructure in peach and mango during high-pressure shift freezing显示文摘	Otero L Martino M Zaritzky N	2000	Journal of Food Science2000，65，3：	1
4	Synthetic miR -34a mimics as a novel therapeutic agent for multiple myeloma: in vitro and in vivo evidence 显示文摘	DI MARTINO M T LEONE E AMODIO N	2012	Clin Cancer Res2012，18，22：	1
5	Ice crystal size modi cations during frozen beef storage 显示文摘	Martino M Zaritzky N	1988	Food Sci1988，53，6：	1
6	Viscoelastic properties of frozen systems starch-triglycerides显示文摘	NAVARRO A S MARTINO M N ZARITZKY N E	1997	Journal of Food Engineering1997，34，：	1
7	Ice crystal size modifications during frozen beef storage显示文摘	MARTINO M N 7_AR1TZKY N E	1988	Journal of Food Science1988，53，6：	1
8	Fixing conditions in the freeze substitution technique for light microscopy observation of frozen beef tissue显示文摘	Martino M M Zaritzky N E	1986	Food Microstructure1986，，5：	1
9	Effects of temperature on recrystllization in polycrystalline ice显示文摘	Martino M N Zaritzke N E	1987	Science Aliments1987，，7：	1
10	Ice recrystallization in a model system and in frozen muscle tissue显示文摘	Martino M N Zaritzky N E	1989	Cryobiology1989，26，：	1
11	Ice crystal size modification during frozen beef storage显示文摘	Martino M N Zaritzke N E	1988	Journal of Food Science1988，53，6：	1
12	Ice crystal size modifica- tions during frozen beef storage 显示文摘	Martino M N Zaritaky N E	1988	Journal of Food Science1988，53，6：	1
13	Lipid ad- dition to improve barrier properties of edible starch based films and coatings 显示文摘	GARCIA M A MARTINO M N ZARITZKKY N E	2000	Journal of Food Science2000，65，6：	1
14	An Analytical Framework for A Behavioural Analysis of Non-Compliance in Food Supply Chains显示文摘	Hirschauer N Bavorov 6 M Martino G	2012	British Food Journal2012，114，9：	1
15	Size and Location of Ice Crystals in Pork Frozen by High-Pressure-Assisted Freezing as Compared to Classical Methods显示文摘	M N Martino L Otero P D Sanz N E Zaritzkya	1998	Meat Sci1998，50，：	1
16	Lipid Addi-tion to Improve Barrier Properties of Edible Starch-basedFilms and Coating显示文摘	GARCIA M A MARTINO M N ZARITZKY N E	2000	Journal of Food Science2000，65，6：	1
17	Lipid addition to improve barrier properties of edible starch-based fihns and coatings显示文摘	Garcia M A Martino M N Zaritzky N E	2000	Journal of Food Science2000，65，6：	1
18	Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods显示文摘	Martino M N Otero L Sanz P D	1998	Meat Science1998，50，3：	1
19	Lipid addition to improve barrier properties of edible starch-based films and coatings显示文摘	GARC: M A MARTINO M N ZARrrZKY N E	2000	Journal of Food Science2000，65，6：	1
20	Lipid addition to improve barrier properties of edible starch-based films and coatings显示文摘	GARCIA M A ZARITZKY N E MARTINO M N	2000	Food Science2000，，6：	1

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