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14篇 您的检索式：作者名="PUERTOLAS E"

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		题名	作者	年代	出处	被引量
	1	Modeling inactivation kinetics and occurrence of sublethal injury of a ~ pulsed electric field-resistant strain of Escherichia coli and Salmonella Typhimurium in media of different pH显示文摘	Saldana G Puertolas E Condon S	2010	In- nov Food Sci Eme Technol2010，11，：	1
	2	Effect of a pulsed electric field treatment on the anthocyanins composition and other quality parameters of Cabernet Sauvignon freshly fermented model wines obtained after different maceration times 显示文摘	N Lopez E Puertolas P Heynandez-Orte	2009	LWT-Food Science and Technology2009，42，：	1
	3	Evolution of polyphenolic compounds in red wine from Cabemet Sauvignon grapes processed by pulsed electric fields during aging in bottle 显示文摘	Puertolas E Saldna G Condon S	2010	Food Chemistry2010，119，3：	1
	4	Growth and properties of Ce^3+-doped Lux(RE^3+)1-xAP scintillators显示文摘	Mares J A Nikl M Maly P Bartos K Nejezchleb K Blazek K De Notaristefani F Ambrosio C D Puertolas D Rosso E	2002	Optical Materials2002，19，：	1
	5	Evolution of polyphenolic compounds in grapes processed by pulsed electric fields red wine from Cabernet Sauvignon during aging in bottle显示文摘	Puertolas E Saldana G Condom S		0，，119：	1
	6	Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle 显示文摘	Puertolas E Saldana G Condon S	2012	Food Chemistry2012，119，3：	1
	7	Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes显示文摘	Lopez N Puertolas E Condon S	2008	Innovative Food Science and Emerging Technologies2008，，9：	1
	8	Effect of Pulsed Electric Field Processing of Red Grapes on Wine Chromatic and Phenolic Characteristics during Aging in Oak Barrels显示文摘	Puertolas E Saldana G Alvarez I	2010	Journal of Agricultural and Food Chemistry2010，58，4：	1
	9	A comparison ofthe effect of macerating enzymes and pulsed electric fields technologyon phenolic content and color of red wine显示文摘	PUERTOLAS E SALDANA G COND6N S	2009	Journal of Food Science2009，74，9：	1
	10	Comparing the PEF reSistance and occurrence of sublethal injury on different strains of Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes and Staphylococcus aureus in media of pH4 and 7显示文摘	G Saldana E Puertolas N Lopez	2009	Innovative Food Science and Emerging Technologies2009，，10：	1
	11	Enhancement of the extraction of betanine from red beetroot by pulsed electric fields显示文摘	Lopez N Puertolas E Condon S	2009	Journal of Food Engineering2009，90，1：	1
	12	Comparing the PEF resistance and occurrence of sublethal injury on different strains of Escherichia coil, Salmonella typhimurium, Listeria monocytogenes and Staphylococcus aureus in media of pH 4 and 7 显示文摘	Saldana G Puertolas E Lopez N	2009	Innovative Food Science and Emerging Technologies2009，，10：	1
	13	Design of a suture anchorbasedon the super elasticity of the Ni-Ti alloy显示文摘	Puertolas JA PerezGarcia JM Juan E	2002	BiomedMaterEng2002，12，3：	1
	14	Evolution of poly- phenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle 显示文摘	Puertolas E Saldna G Conden S	2010	Food Chemistry2010，119，3：	1

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