维普期刊资源整合服务平台（V6.5）

416篇 您的检索式：作者名="MONTERO P"

选中清除导出查看参考文献查看引证文献引用追踪共21页首页上一页第1页下一页末页 /21 跳转

	题名	作者	年代	出处	被引量
1	Effect of freezing fish skins on molecular and rheological properties of extracted gelatin显示文摘	P Montero M D Fernández-Díaz M C Gómez-Guillén	2003	Food Hydrocolloids2003，17，5：	1
2	High-pressure-induced gel of sardine (Sardina pilchardus) washed mince as affected by pressure- time-temperature显示文摘	PEREZ-MATEOS M MONTERO P	1997	Journal of Food Science1997，62，6：	1
3	Antioxidant and functional properties of gelatin hydrolysates obtained from skin of sole and squid 显示文摘	Gimenez B Alemcin A Montero P	2009	Food Chemistry2009，114，3：	1
4	Rheological and biochemical characteristic of high pressure and heatinducedgels from blue whiting (Micromesistius poutassou) muscle protein显示文摘	PE'REZ-MATEOS M LOURENC H MONTERO P	1997	Journal of Agricultural and Food Chemistry1997，45，1：	1
5	Secular trend and intrapop2ulational variation in age at menopause in Spanish women显示文摘	Varea C Bernis C Montero P	2000	J Biosoc Sci2000，32，：	1
6	Relationship between VEGFand p53 expression and tumor cell proliferation in human gas-trointestinal carcinomas显示文摘	Montero E Abreu C Tonino P	2008	J Can Res Clin Oncol2008，134，2：	1
7	Effect of rigor morris and aging on collagen in trout muscle显示文摘	Montero P Borderias J	1990	Sci food Agric1990，52，：	1
8	Oyster preservation by high-pressure treatment显示文摘	Lopez-Caballero M Perez-Mateos M Montero P	2000	Journal of Food Protection2000，63，2：	1
9	A note on environmental policy and innova- tion when governments cannot commit 显示文摘	Montero J P	2011	Energy Econom- ics2011，33，1：	1
10	Incorporationof antioxidant borage extract into edible films based on sole skin gelatinor a commercial fish gelatin显示文摘	GOMEZ-ESTACA J GIMENEZ B MONTERO P	2009	Journal of Food Engineering2009，92，1：	1
11	Effects of hydrocolloids and high-pressure-heating processing on minced fish gels显示文摘	M Perez-Mateos P Montero	2002	European Food Research and Technology2002，214，2：	1
12	Response surface methodology multivariate analysis of properties of high-pressure-induced fish mince gel显示文摘	Pérez-Mateos M Montero P	2000	European Food Research Technology2000，211，：	1
13	Market Structure and Environmental Innovation 显示文摘	Montero J P	2002	Journal of Applied Economics2002，，32：	1
14	Effect of different chemical compounds as coadjutants of 4-hexylresorcinol on the appearance of deepwater pink shrimp (Parapenaeus longirostris) dur- ing chilled storage显示文摘	MARTINEZ-ALVAREZ O GOMEZ-GUILLEN C MONTERO P	2008	International Journal of Food Sci- ence and Technology2008，43，11：	1
15	Effect of rigor mortis and aging on collagen in trout muscle显示文摘	Montero P Borderias J	1990	Sci food Agric1990，52，：	1
16	The role of malnutrition and other medical factors in e- volution of patients with hip fracture 显示文摘	Garcta Lazaro M Montero Perez - Barquero M Carpintero Benitez P	2004	An Med Interna2004，21，11：	1
17	Oxidation stability of muscle with quercetin and rosemary during thermal and high-pressure gelation显示文摘	MONTERO P GIMENEZ B PEREZ-MATEOS M	2005	Food Chemistry2005，93，：	1
18	Formu- lation and stability of biodegradable films made from cod gelatin and sunflower oil blends 显示文摘	Perez-Mateos M Montero P Gomez-Guillen M C	2009	Food Hydrocolloids2009，23，1：	1
19	Chemical interactions of nonmuscle proteins in the network of sardine (Sardiua pilchardus ) muscle gels显示文摘	Gomez-Guillen M C Borderlas A J Montero P	1997	Food Science and Technology1997，30，6：	1
20	Antioxidant and functional properties of gelatin hydrolysates obtained from skin of sole and squid显示文摘	Gimenez B Aleman A Montero P	2009	Food Chemistry2009，114，3：	1

返回顶部每页显示：

共21页首页上一页第1页下一页末页 /21 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示