维普期刊资源整合服务平台（V6.5）

32篇 您的检索式：作者名="Pillonel L"

选中清除导出查看参考文献查看引证文献引用追踪共2页首页上一页第1页下一页末页 /2 跳转

	题名	作者	年代	出处	被引量
1	Analytical methods for the determination of the geographic origin of Emmental cheese : midand near-infrared spectroscopy 显示文摘	Pillonel L Picque D Sshalle R	2003	European Food Research and Technology2003，216，：	1
2	Determining the geographic origin of Emmental cheeses produced during winter and summer using a technique based on the concatenation of MIR and fluorescence spectroscopic data显示文摘	Karoui R Pillonel L Picque D	2004	European Food Research and Technology2004，219，：	1
3	Analytical methods for the determination of the geographic origin of Emmental cheese, volatile compounds by GC-MS-FID and electronic nose显示文摘	PILLONEL L AMPUERO S TABACCHI R & BOSSET J O	2003	European Food Research and Technology2003，216，2：	1
4	Prediction of sensory attributes of European Emmental cheese using near-infrared spectroscopy: A feasibility study 显示文摘	Karoui R Pillonel L Schaller E etal	2007	Food Chemistry2007，101，3：	1
5	Rapid preconcentration and enrichment techniques for the analysis of food volatile: A review显示文摘	Pillonel L Bosset J O Tabaechi R	2002	Lebensmittel-Wissenschaft und-Technology2002，35，：	1
6	Record- linkage between two anonymous databases for a capture - recapture estimation of underreporting of AIDS cases: France 1990 - 1993显示文摘	Bernillon P Lrevre L Pillonel J	2000	Int J Epidemiol2000，29，：	1
7	Analytical methods for the determination of the geographic origin of Emmental cheese,volatilecompounds by GC-MS-FID and electronic nose显示文摘	PILLONEL L AMPUERO S TABACCHI R	2003	European Food Research and Technology2003，216，2：	1
8	The potential ofcombined infrared and fluorescence spectroscopies as a method of determination of the geographic origin of Emmental cheeses显示文摘	Karoui R Dufour E Pillonel L	2005	International Dairy Journal2005，15，：	1
9	Analytical methods for the determination of the geographic origin of Emmental cheese,volatile compounds by GC-MS-FID and elect ronic nose显示文摘	Pillonel L Ampuero S Tabacchi R	2003	European Food Research Technology2003，216，：	1
10	Analytical methods for the determination of the geographic origin of Immortal cheese volatile compounds by GC-MS-FID and electronic nose显示文摘	Pillonel L Ampuero S Tabacohi R	2003	European Food Research Technology2003，3，216：	1
11	Stable i- sotope ratios, major, trace and radioactive elements in emmental cheeses of different origins 显示文摘	Pillonel L Badertscher R Froidevaux P	2003	Lebensmittel- Wissensehaft Und-Technologie-Food Science and Technol- ogy2003，36，：	1
12	Analytical methods for the detection of adulteration and mislabelling of Raclette Suisse(R) and Fontina PDO cheese 显示文摘	Pillonel L Buetikofer U Rossmann A	2004	Mit- teilungen aus Lebensmitteluntersuchung und Hygiene2004，95，：	1
13	The potential of combined infrared and fluorescence spectroscopies as a method of determination of the geographic origin of Emmental cheeses显示文摘	Karoui R Dufour Pillonel L		0，，03：	1
14	Analytical methods for the determination of the geographic origin of Emmental cheese: volatile compounds by GC/MS-FID and electronic nose 显示文摘	L Pillonel S Ampuero R Tabacchi	2003	European Food Research and Technology2003，216，2：	1
15	Analytical methods for the determination of the geographic origin of Emmental cheese: volatile compounds by GC/MS-FID and electronic nose显示文摘	PILLONEL L AMPUERO S TABACCHI R	2003	European Food Research?and?Technology2003，216，2：	1
16	Analytical methods for the determination of the geographic origin of Emmental cheese: Volatile compounds by GC/MS-FID and electronic nose 显示文摘	Pillonel L S Ampuero R Tabacchi	2003	Eur Food Res Technology2003，216，：	1
17	Triclosan:Occurrence and fate of a widely used biocide in the aquatic environment:Field measurements in wastewater treatment plants,surface waters and lake sediments显示文摘	SINGER H MULLER S TIXIER C PILLONEL L	2002	Environ Sci Technol2002，36，23：	1
18	Prediction of sensory attributes of european emmental cheese using near-infrared spectroscopy: a feasibility study显示文摘	KAROUI R PILLONEL L SCHALLERC E	2006	Food Chemistry2006，101，：	1
19	Prediction of sensory attributes of European Emmental cheese using near-infrared spectroscopy: a feasibility study显示文摘	KAROUI R PILLONEL L SCHALLERC E	2006	Food Chemistry2006，101，：	1
20	Analytical methodsfor the determination of the geographic origin of Emmental cheese,Volatile compounds by GC MS FID and electronic nose,Eur显示文摘	PILLONEL L AMPUERO S TABACCHI R	2003	Food Res Technol2003，216，：	1

返回顶部每页显示：

共2页首页上一页第1页下一页末页 /2 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示