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21篇 您的检索式：作者名="MASTROCOLA D"

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	题名	作者	年代	出处	被引量
1	Review of non-enzymatic browning and antioxidant capacity in processed foods显示文摘	Manzocco L Calligaris S Mastrocola D		0，，：	1
2	Progress of the Maillard reaction and antioxidant action of Maillard reaction products in reheated model systems during storage显示文摘	Mastrocola D Munari M	2000	Journal of Agricultural and Food Chemistry2000，48，：	1
3	Review of non-enzymatic browning and antioxidant capacity in processed foods显示文摘	MANZOCCO L CALLIGARIS S MASTROCOLA D	2000	Trends in Food Science &Technology2000，，10：	1
4	Review of non- enzymatic browning and antioxidant capacity in processed foods 显示文摘	Manzocco L Calligaris S Mastrocola D	2001	Trends in Food Science and Technology2001，11，21：	1
5	Progress of the Maillard reaction and antioxidant action of Maillard reaction products in pre- heated model system during storage显示文摘	Mastrocola D Munari M	2000	Journal of Agricul- tural and Food Chemistry2000，48，8：	1
6	Progress of the maillard reaction and antioxidant action of maillard reaction products in preheated model systems during storage显示文摘	Mastrocola D Munari M	2000	Journal of Agricultural and Food Chemistry2000，48，8：	1
7	Interaction between Maillard reaction products and lipid oxidation in starchbased model systems 显示文摘	Mastrocola D Munari M	2000	Journal of the Science of Food & Agriculture2000，80，6：	1
8	Chain-breaking and oxygen scavenging properties of wine as af-fected by some technological procedures显示文摘	MANZOCCO L MASTROCOLA D NICOLI M C	1998	Food ResIm1998，31，9：	1
9	Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions显示文摘	Di Mattia C D Sacchetti G Mastrocola D	2009	Food Research International2009，42，8：	1
10	Progress of the Maillard reaction and antioxidant action of Maillard reaction products in preheated model systems during storage显示文摘	Mastrocola D Munari M	2000	Journal of Agricultural and Food Chemistry2000，48，8：	1
11	Progress of the Maillard reaction and antioxidant action of Maillard reaction products in preheated model systems during storage 显示文摘	Mastrocola D Munari M	2000	Journal of Agricultural and Food Chemistry2000，48，8：	1
12	Review of non- enzymatic browning and antioxidant capacity in processed foods 显示文摘	Manzocco L Calligaris S Mastrocola D	2001	Trends in Food Science and Technology2001，11，9：	1
13	Some synthetic approaches to Ropinirole: A potent dopamine receptor agonist显示文摘	HAYLER J D FORTUNAK J M MASTROCOLA A	1995	J Heterocyclic Chem1995，32，：	1
14	Interaction be- tween Maillard reaction products and lipid oxidation in starch-based model systems 显示文摘	Mastrocola D Munari M Cioroi M	2000	Journal of the Science of Food and Agricuhure2000，80，6：	1
15	Progress of the maillard reaction and antioxidant action of maillard reaction products in preheated model systems during storage显示文摘	Mastrocola D Munari M	2000	Journal of Agricultural and Food Chemistry2000，48，8：	1
16	Chain-breaking and oxygen scavenging properties of wine as affected by some technological procedures显示文摘	Manzocco L Mastrocola D Nicoli M C	1998	Food Research International1998，31，9：	1
17	Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions显示文摘	Mattia C D Sacchetti G Mastrocola D	2009	Food research international2009，42，：	1
18	Progress of the Maillard reaction and antioxidant action of Maillard reaction products in preheated model systems during storage显示文摘	Mastrocola D Munari M	2000	Journal of Agricultural and Food Chemistry2000，48，：	1
19	Progress of the Maillard reaction and antioxidant action of Maillard reaction products in reheated model systems during storage显示文摘	Mastrocola D Munari M	2000	Journal of Agricultural and Food Chemistry2000，48，8：	1
20	Review of non-enzymatic browning and antioxidant capacity in processed foods 显示文摘	MANZOCCO L CALLIGARIS S MASTROCOLA D	2001	Trends Food Science Technol2001，11，910：	1

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