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45篇 您的检索式：作者名="MONAGAS M"

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	题名	作者	年代	出处	被引量
1	Statistical interpretation of the color parameters of red wines in function of their phenolic composition during aging in bottle 显示文摘	Monagas M Martin-Alvarez P J Bartolome B	2005	European Food Research and Technology2005，222，：	1
2	Simultaneous determination of nonanthocyanin phenolic compounds in red wines by HPLC-DAD/ESI-MS显示文摘	Monagas M Suarez R Gomez-cordoves C	2005	American Journal of Enology amd Viticulture2005，56，2：	1
3	Wine features related to safety and consumer health:an integrated perspective 显示文摘	Pozo-Bayon M A Monagas M Bartolome B	2012	Crit Rev Food Sci2012，52，1：	1
4	Enhance- ment of anthocyanins and selected aroma compounds in straw- berry fruits through methyl jasmonate vapor treatment显示文摘	MORENO F P MONAGAS M BLANCH G P	2010	Eur Food Res Technol2010，230，6：	1
5	Gra- ciano grapes characterized by its anthocyanin profile 显示文摘	Nflez V Monagas M Gomez-Cordovs M	2004	Postharvest Biol Technol2004，31，1：	1
6	MALDI-TOF MS analysis of plant proanthocyanidins 显示文摘	MONAGAS M QUINTANILLA-LOPEZ J E GOMEZ-CORDOVES C	2010	J Pharm Biomed Anal2010，51，2：	1
7	MALDITOF MS analysis of plant proanthocyanidins显示文摘	MONAGAS M QUINTANILLA-LOPEZ J E GOMEZ-CORVESO C	2010	Pharm Biomed Anal2010，，2：	1
8	查看详情显示文摘	Monagas M Bartolome B Gomez-Cordoves C		0，，：	1
9	Wine features related to safety and consumer health: an integrated perspective显示文摘	POZO-BAYON M A MONAGAS M BARTOLOM B	2012	Critical Reviews in Food Science and Nutrition2012，52，1：	1
10	Anthocyanin-derived pigments in Graciano, Tempranillo, and Cabernet Sauvignon wines produced in Spain显示文摘	Monagas M Nfifiez V Bartolome B		American Journal of Enology and Viticulture0，54，：	1
11	Simultaneous determination of nonanthocyanin phenolic compounds in red wines by HPLC-DAD/ESI-MS 显示文摘	MONAGAS M SUAREZ R GOMEZ-CORDOVES C	2005	American Journal of Enology amd Viticulture2005，56，2：	1
12	Perspectivesof the potential implications of wine polyphenols on human oral and gutmicrobiota显示文摘	REQUENA T MONAGAS M POZO-BAYON M A	2010	Trends in Food Science&Technology2010，10，：	1
13	Effect of grape polyphenols on lactic acid bacteria and bifidobacteria growth : resistance and metabolism 显示文摘	Tabasco R Sanchez - PatOn F Monagas M	2011	Food Microbiology2011，28，7：	1
14	Chemical characterization of commercial dietary ingredients from Vitis vinifera L显示文摘	MONAGAS M LEDESMA B H GOMEZ CORDOVES C	2006	J Agr Food Chem2006，54，2：	1
15	Perspectives of the potential implications of wine polyphenols on human oral and gut microbiota显示文摘	Requena T Monagas M Pozo-Bayonma	2010	Trends Food Sci & Technol2010，21，7：	1
16	Statistical interpretation of the color parameters of red wines in function of their phenolic composition during aging in bottle显示文摘	Monagas M Mart n- lvarez PJ Bartolomc B	2005	European Food Research and Technology2005，222，：	1
17	Updated knowl- edge about the presence of phenolic compounds in wine显示文摘	Monagas M Bartolome B Gomez- Cordoves C	2005	Crit- ical Reviews in Food Science and Nutrition2005，45，2：	1
18	In vitro fermentation of grape seed flavan-3-ol fractions by human faecal microbiota:changes in microbial groups and phenolic metabolites 显示文摘	Cueva C Sanchez-Patan F Monagas M	2013	FEMS Microbiol Ecol2013，83，3：	1
19	Chem- ical characterization of commercial dietary ingredients from Vitis vini- iCera L显示文摘	MONAGAS M LEDESMA B H GOMEZ CORDOVES C	2006	J Agr Food Chem2006，54，2：	1
20	MALDI-TOF MS Analysis of Plant Proanthocyanidins显示文摘	MONAGAS M EDUARDO J LOPEZ Q	2010	J of Pharma and Biomed Anal2010，51，：	1

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