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| 1 | Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées显示文摘 | Ankit Patras Nigel P. Brunton Sara Da Pieve Francis Butler | 2008 | Innovative Food Science and Emerging Technologies2008，，3： | 2 |
| 2 | Shelf Life Prediction of Bread SticksUsing Oxidation Indices:A Validation Study 显示文摘 | Calligaris S Pieve S D | 2008 | Journal of FoodScience2008，73，2： | 1 |
| 3 | Impact of UV-C light on safety and quality of fresh-cut melon显示文摘 | Manzocco L Pieve SD Maifreni M | 2011 | Innov Food Sci Emerg2011，12，： | 1 |
| 4 | Surface de- contamination of fresh-cut apple by UV-C light exposure: effects on structure, colour and sensory properties 显示文摘 | Manzocco L Da Pieve S Bertolini A | 2011 | Postharvest Biology and Technology2011，61，2： | 1 |
| 5 | hnpact of highpressure processing on antioxidant activity,phenolic,ascorbie acid and anthocyanins of blackbelvy and strawbenrry puree显示文摘 | Patras A Brunton N P Da Pieve S | | 0，，03： | 1 |
| 6 | Anti-MUC1 aptamers: radiolabelling with 99m Tc and biodistribution in MCF-7 tumour-bearing mice显示文摘 | Chiara Da Pieve Alan C. Perkins Sotiris Missailidis | 2009 | Nuclear Medicine and Biology2009，，6： | 1 |
| 7 | Shear nano- structuring of monoglyceride organogels 显示文摘 | DA PIEVE S CALLIGARIS S CO E | 2010 | Food Bio- phys2010，5，3： | 1 |
| 8 | Anti-MUC1 aptamers: radiolabelling with 99mTc and biodistribution in MCF-7 turnout-bearing mice显示文摘 | Pieve CD Perkins AC Missailidis S | 2009 | Nucl Med Biol2009，36，2009： | 1 |
| 9 | Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot pur6es显示文摘 | Patras A Brunton N Pieve S D | 2009 | Innovative Food Science & Emerging Technologies2009，10，1： | 1 |
| 10 | Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and black berry pur6es显示文摘 | Patras A Brunton N P Pieve S D | 2009 | Innovative Food Science and Emerging Technologies2009，10，3： | 1 |
| 11 | High temperature heat exchangers for power plants : performance of advanced metallic recuperators 显示文摘 | Aquaro D Pieve M | 2007 | Applied Thermal Engineering2007，27，23： | 1 |
| 12 | Effect of thermaland high pressure processing on antioxidant activity andin-strumental colour of tomato and carrot purges 显示文摘 | Patras A Brunton N Pieve S D | 2009 | Inno-vative Food Science and Emerging Technologies2009，10，1： | 1 |
| 13 | Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, an- thocyanin content and colour of strawberry and blackberry pur6es显示文摘 | Patras A Brunton N P Pieve S D | 2009 | Innovative Food Science & Emerging Technologies2009，10，3： | 1 |
| 14 | Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purees显示文摘 | Patras A Brunton N P Da Pieve S | 2009 | Innovative Food Science and Emerging Technologies2009，10，3： | 1 |
| 15 | High Temperature Heat Exchangers for Power Plants:Performance of Advanced Metallic Recuperators显示文摘 | Aquaro D Pieve M | 2007 | Applied Thermal Engineering2007，27，： | 1 |
| 16 | Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purees 显示文摘 | Patras A Brunton N P Pieve S D | 2009 | Innovative Food Science and Emerging Technologies2009，10，3： | 1 |
| 17 | Impact of high pressure processing ontotal antioxidant activity,phenolic,ascorbic acid,anthocyanin content and colour of strawberry and blackberry purées显示文摘 | Ankit Patras Nigel P Bruntona Sara Da Pieve | | 0，，： | 1 |
| 18 | Impact of high pressureprocessing on total antioxidant activity,phenolic,ascorbic acid,antho-cyanin content and colour of strawberry and blackberry purées显示文摘 | PATRAS A BRUNTON N P PIEVE S D | 2009 | Inno-vative Food Science and Emerging Technologies2009，10，3： | 1 |
| 19 | Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackben'y pur6es 显示文摘 | Ankit Patras Nigel P Bruntona Sara Da Pieve | 2009 | Innovative Food Science and Emerging Technologies2009，10，： | 1 |
| 20 | Anti-MUC1 aptamers:radiolabelling with (99m)Tc and biodistribution in MCF-7 tumour-bearing mice显示文摘 | Pieve CD Perkins AC Missailidis S | | 0，，06： | 1 |
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