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52篇 您的检索式：作者名="PRESTAMO G"

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	题名	作者	年代	出处	被引量
1	Enzymatic proteolysis,under high pressure of soybean whey:analysis of peptides and the aller-gen Gly m 1 in the hydrolysates显示文摘	PENAS E PRESTAMO G POLO F	2006	Food Chemistry2006，99，3：	1
2	High pressure and the enzy-matic hydrolysis of soybean whey proteins显示文摘	PENAS E PRESTAMO G GOMEZ R	2004	Food Chmistry2004，85，4：	1
3	Effect of high pressure on the reduction of microbial populations in vegetables显示文摘	ARROYO G SANZ P D PRESTAMO G	1997	Journal of Applied Microbiology1997，82，6：	1
4	Role of buckwheat diet on rats as prebiotic and healthy food 显示文摘	Prestamo G Pedrazuela A Penas E	2003	Nutrition Research2003，23，：	1
5	Effects of combined high pressure and enzymatic treatments on the hydrolysis and immunoreactivity of dairy whey proteins 显示文摘	Penas E Prestamo G Baeza M L	2006	International Dairy Journal2006，16，：	1
6	Response to high-pressure,low temperature treatment in vegetables: determ ination of survival rates of microbial populations using flow crytometry and detection of peroxidase activity using eonfoeal microscope EJ显示文摘	Arroyo G Sanz P D Prestamo G	1999	J Applied Microbiology1999，86，：	1
7	High hydrostatic pressure effects on vegetable structure显示文摘	Prestamo G Arroyo G	1998	Journal of Food Science1998，63，5：	1
8	High pressure and the enzymatic hydrolysis of soybean whey proteins显示文摘	Penas E Prestamo G Gomez R	2004	Food Chemistry2004，85，4：	1
9	High pressure and the enzymatic hydrolysis of soybean whey proteins显示文摘	Penas E Prestamo G Rosario G	2004	Food Chem2004，85，4：	1
10	Soybean vegetable protein (tofu) preserved with high pressure 显示文摘	Prestamo G Lesmes M Otero L	2000	Journal of Agricultural and Food Chemistry2000，48，：	1
11	Enzymatic Proteolysis, under High Pressure of Soybean Whey:Analysis of Peptides and the Allergen Gly m 1 in the Hydrolysates 显示文摘	Penas E Prestamo G Polo F	2006	Food Chemistry2006，，99：	1
12	Peroxidases of selected fruits and fegetables and the possible use of ascorbic acid as an antioxidant显示文摘	PRESTAMO G MANZANO P	1993	Hort Science1993，28，1：	1
13	Effect of blanching and freezing on the structure of carrots cells and their implication for food processing显示文摘	Prestamo G Fuster C Risueno M C	1998	Journal of the Science of Food and Agriculture1998，77，2：	1
14	Effect of high pressure on the reduction of microbial populations in vegetables 显示文摘	Arroyo G Sanz P D Prestamo G	1997	Journal of Applied Microbiology1997，82，：	1
15	High pressure and the enzymatic hydrolysis of soybean whey proteins 显示文摘	Penas E Prestamo G Gomez R	2004	Food Chemistry2004，85，4：	1
16	Effects of high pressure on the reduction of microbial populations in vegetables显示文摘	ARROYO G SANZ P D PRESTAMO G	1997	Journal of Applied Microbiology1997，82，6：	1
17	Effect of high pressure on the reduction of microbial populations in vegetables 显示文摘	ARROYO G SANZ P D PRESTAMO G	1997	J Applied Microbiology1997，，82：	1
18	Effect of high pressure on the reduction of microbial populations in vegetables显示文摘	Arroyo G Sanz P D Prestamo G	1997	Journal of Applied Microbiology1997，82，：	1
19	Effect of high pressure on the reduction of microbial populations in vegetables显示文摘	ARROYO G SANE P D PRESTAMO G	1997	Journal of Applied Microbiology1997，82，：	1
20	High hydrostatic pressure effects on vegetable structure显示文摘	Prestamo G Arroyo G	1998	Journal of Food Science1998，63，5：	1

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