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25篇 您的检索式：作者名="Paredi E"

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	题名	作者	年代	出处	被引量
1	Postmortem changes in quality indices of ice-stored flounder (paralichthys patagonieus ) 显示文摘	Massa A E Palacios D L Paredi M E	2005	Journal of Food Biochemistry2005，29，5：	1
2	Biochemical and physicochemical properties of actomyosin from pre-and post-spawned flounder (Paralichtys patagonicus) stored on ice显示文摘	Paredi M E Crupkin M	2007	LWT-Food Science and Technology2007，40，10：	1
3	Biochemical properties of actomyosin and expressible moisture of frozen stored striated adductor muscles of Aulacomya ater ater(Molina) :effects of polyphos- phates显示文摘	PAREDI M E VIDO de MATTIO N A de CRUPKIN M	1996	J Agric Food Chem1996，44，10：	1
4	'Muscle to meat' molecular events and technological transformations: the proteomics insight显示文摘	PAREDI G RABONI S BENDIXEN E	2012	Proteomics2012，75，14：	1
5	Postmortem changes in quality indices of ice-stored flounder (Paralichthys patagonicus)显示文摘	MASSA A E PALACIOS D L PAREDI M E	2005	Journal of Food Biochemistry2005，29，5：	1
6	Clinical actions of subarachnoid sevoflura:e administration in vivo: a study in dogs 显示文摘	Garcia FJ Paredi E Garcia P	2005	Br J Anaesth2005，95，4：	1
7	Postmortem changes in quality indices of ice stored flounder (Paralichthys patagonicus)显示文摘	Massa A E Palácios D L Paredi M A	2005	Journal of Food Biochemistry2005，29，5：	1
8	“Muscle to meat”molecular events and technological transformations:The proteomics insight显示文摘	Paredi G Raboni S Bendixen E	2012	Journal of Proteomics2012，75，14：	1
9	Biochemical properties of actomyosin andexpressible moisture of frozen stored adductor muscles of Patagonianscallop(Zygochlamys patagonica)显示文摘	PAREDI M E CRUPKIN M	2003	Journal of Food Biochemistry2003，27，6：	1
10	Biochemical prop-erties of actomyosin of cold stored striated adductor muscles of Aulacomyaater ater(Molina)显示文摘	PAREDI M E de MATTIO N D V CRUPKIN M	1990	Journal of Food Science1990，55，6：	1
11	Heterogenouse teams of modular robots for mapping and exploration显示文摘	NAVARRO L E PAREDIS C J	2000	Autonomous Robots2000，8，3：	1
12	'Muscle to meat' molecular events and technological transformations: The proteomics insight显示文摘	PAREDI G RABONI S BENDIXEN E	2012	Journal of Proteomics2012，75，14：	1
13	Physico-chemical and functional propertics ofmyofibrillar proteins from different species of mollusks显示文摘	MIGNINO L A PAREDI M E	2006	Society of Food Science and Technology2006，39，：	1
14	Postmortem changes in quality indices of ice-stored flounder (Paralichithys patagonicus)显示文摘	MASSA A E PALACIOS D L PAREDI M		0，，：	1
15	'Muscle to meat' molecular events and technological transformations: The proteomics insight 显示文摘	Paredi G Raboni S Bendixen E	2012	Journal of Proteomics2012，75，：	1
16	Surfacehydrophobicity and functional properties of myofibrillarproteins of mantle from frozen-stored squid (Illexargentinus) caught either jigging machine or trawling显示文摘	Mignino L A Crupkin M Paredi M E	2008	LWT2008，41，：	1
17	Biochemical properties of actomyosin and expressible moisture of frozen stored adductor muscles of patagonian scallop ( Zygoch'ys patagonlca) 显示文摘	Paredi M E Crupkin M	2003	Journal of Food Biochemistry2003，27，6：	1
18	Biochemical properties of actomyosin of cold stored striated adduc- tor muscles of Aulacomya ater ater (Molina) 显示文摘	Paredi M E De Vido de Mattio N Crupkin M	1990	J Food Science1990，55，：	1
19	Control of the Gyrover:a singlewheel gyroscopically stabilized robot显示文摘	Ferreira E Tsai S Paredis C	2000	Advanced Robotics2000，14，6：	1
20	Opening up the In-between: Ihde's Postphenomenology and Beyond显示文摘	Goeminne G Paredis E	2011	Foundations of Science2011，16，23：	1

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