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169篇 您的检索式：作者名="Pla R"

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	题名	作者	年代	出处	被引量
1	Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values显示文摘	E Beltran R Pla J Yuste M Mor-Mur	2002	Meat Science2002，，1：	2
2	Use of antioxidants to minimize rancidity in pressurized and cooked chichen slurries显示文摘	BELTRAN E PLA R YUSTE J	2004	Meat Science2004，66，3：	1
3	Simultaneous Application of Transglutaminase and High Pressure to Improve Functional Properties of Chicken Meat Gels 显示文摘	Trespalacios P Pla R	2007	Food Chemistry2007，100，1：	1
4	Clinical,electrodi- agnostic and sonographic studies in ulnar neuropathy at the elbow显示文摘	Beekman R Van Der Plas JP	2004	Muscle Nerve2004，30，2：	1
5	Diagnostic value of high - resolution sonography in ulnar neuropathy at the elbow 显示文摘	Beekman R Sehoemaker MC Van Der Plas JP	2004	Neurology2004，62，5：	1
6	High pressure processing for food safety and preservation: a review显示文摘	YUSTE J CAPELLAS M PLA R	2001	Journal of Rapid Methods & Automation in Microbiology2001，9，1：	1
7	Finite elements analysis and muhiobjective optimization: A way to reduce material and manufacturing cost 显示文摘	Sttnchez-Caballero S Sell6s M A Pla R	2012	AIP Conference Proceedings2012，1431，1：	1
8	Simulataneous application of transglutaminase and high pressure to improve function- al properties of chicken meat gels显示文摘	TRESPALACIOUS P PLA R	2007	Food Chemistry2007，100，1：	1
9	High pressure processingfor food safety and preservation:a review显示文摘	Yuste J Capellas M Pla R		0，，01：	1
10	Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels显示文摘	TRESPALACIOS P PLA R	2007	Food Chemistry2007，100，1：	1
11	Generalized Least Squares based Parametric Motion Estimation 显示文摘	MONTOLIU R PLA F	2009	Computer Vision and Image Understanding2009，113，：	1
12	Optimization of ITO layers for applications in a-Stic-St heterojunction solar cells显示文摘	Pla J Tamasi M Rizzoli R	2003	Thin Solid Films2003，425，1：	1
13	high pressure processing for food safety and preservation:a review显示文摘	YUSTE J CAPELLAS M PLA R	2001	Rap Mep Automation Mi- crobiol2001，，9：	1
14	Simuhaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels显示文摘	Trespalacios P Pla R	2007	Food chemistry2007，100，1：	1
15	High pressure processing for food safety and preservation:a review显示文摘	Yuste J Capellas M Pla R et ai		0，，01：	1
16	Synergistic action of transglutaminase and high pressure on chicken meat and egg gels in absence of phosphates显示文摘	Trespalacios P Pla R	2007	Food chemistry2007，104，4：	1
17	Simultaneous application of trans- glutaminase and high pressure to improve functional prop-erties of chicken meat gels显示文摘	Trespalacios P Pla R	2007	Food Chemistry2007，100，：	1
18	Generalized least squares-based parametric motion estimation 显示文摘	MONTOLIU R PLA F	2009	Computer Vision and Image Understanding2009，113，：	1
19	Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels显示文摘	TRESPALACIOS P PLA R	2007	Food Chemistry2007，100，1：	1
20	AMP-activated protein kinase induces p53-dependent metabolic check point显示文摘	Jones R G Plas D R KubekS	2005	Cell2005，18，：	1

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