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34篇 您的检索式：作者名="Moio L"

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	题名	作者	年代	出处	被引量
1	Powerful odorants in water buffalo and bovine Mozzarella cheese by use of extract dilution sniffing analysis显示文摘	MOIO L LANGLOIS D ETIEVANT P X	1993	Italian Journal of Food Science:IJFS=Rivistaitaliana di scienzadegli alimenti1993，，：	1
2	Powerful Odorants in Water Buffalo and Bovine Mozzarella Cheese by Use of Extract Dilu- tion Sniffing Analysis 显示文摘	MOIO L LANGLOIS D ETIEVANT P X	1993	Italian Journal of Food Science1993，5，3：	1
3	Comparison of the neutral volatile compounds in Mozzarella cheese made from bovine and water buffalo milk显示文摘	MOIO L DEKIMPE J ETIEVANT P X	1993	Italian Journal of Food Science1993，5，3：	1
4	Eatly detection of diabetic caxdiomyopathy: usefulness of tissue Doppler imaging显示文摘	Di Bonito P Moio N Cavuto L	2005	Diabet Med2005，22，12：	1
5	Odour-impact compounds of Gorgonzola cheese显示文摘	MOIO L PIOMBINO P ADDEO F	2000	Journal of Dairy Research2000，67，2：	1
6	Hydrolysis of wine aroma pre- cursors during malolactic fermentation with four commercial starter cul- tures of Oenococcus oeni显示文摘	UGLIANO M GENOVESE A MOIO L	2003	J Agr Food Chem2003，51，17：	1
7	Early detection of diabetic cardiomyopathy:usefulness of tissue Doppler imaging显示文摘	Di Bonito P Moio N Cavuto L	2005	Diabet Med2005，22，12：	1
8	Hydrolysis of wine aroma precursors during malolactic fermentation with four commercial starter cultures of Oenococcus oeni显示文摘	UGLIANO M GENVESE A MOIO L	2003	Agric Food Chemistry2003，50，8：	1
9	Power- ful odorants in water buffalo and bovine Mozzarella cheese by use of extract dilution sniffing analysis 显示文摘	MOIO L LANGLOIS D ETIEVANT P X	1993	Italian Journal of Food Science1993，，3：	1
10	Odour-impact compounds ofGorgonzola cheese显示文摘	MOIO L PIOMBINO P ADDEO F	2000	Dairy Res2000，67，2：	1
11	Odour-impact com- pounds of Gorgonzola cheese 显示文摘	MOIO L PIOMBINO P ADDEO F	2000	The Journal of Dairy Research2000，67，2：	1
12	Changes in the concentration of yeast- derived volatile compounds of red wine during malolactic fermentation with four commercial starter cultures of Oenococcus oeni显示文摘	Ugliano M Moio L	2005	Journal of Agricultural and Food Chemistry2005，53，10：	1
13	Neutral Volatile Com- pounds in the Raw Milks from Different Species 显示文摘	MOIO L DEKIMPE J ETIEVANT P	1993	Journal of Dairy Research1993，60，：	1
14	Relationship between flavouring capabilities, bacterial composition and geographical origin of Natural Whey Cultures(NWCs) used for water-buffalo Mozzarella cheese manufacture显示文摘	Mauriello G Moio L Genovese A	2003	Dairy Sci2003，86，：	1
15	Relationships between flavoring capabilities, bacterial composition, and geographical origin of natural whey cultures used for traditional water-buffalo mozzarella cheese manufacture显示文摘	MAURIELLO G MOIO L GENOVESE A	2003	Journal of Dairy Science2003，86，2：	1
16	Detection of powerful odorants in heated milk by using extract dilution sniffing analysis显示文摘	MOIO L ETIEVANT P LANGLOIS	1993	Dairy Resarch1993，61，：	1
17	Production of representative wine extracts for chemical and olfactory analysis显示文摘	Moio L Chambellant E Lesschaeve I	1995	Itat J Food Sei1995，，3：	1
18	Early detection of diabetic cardiomyopathy:usefulness of tissue Doppler im-aging显示文摘	Di Bonito P Moio N Cavuto L	2005	Diabet Med2005，22，12：	1
19	Changes in the concentration of yeast- derived volatile compounds of red wine during malolactic fel~nentation with four commercial starter cultures of Oenococcus oeni显示文摘	Ugliano M Moio L	2005	Journal of agricultural and food chemistry2005，53，10：	1
20	Early detection of diabetic cardiomyopathy:usefulness of tissue Doppler imaging显示文摘	Di Bonito P Moio N Cavuto L	2005	Diabet Med2005，22，12：	1

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