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41篇 您的检索式：作者名="Resconi"

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	题名	作者	年代	出处	被引量
1	Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach显示文摘	Derek F. Keenan Virginia C. Resconi Joseph P. Kerry Ruth M. Hamill	2014	Meat Science2014，，3：	1
2	Microstructure of istactic polypropylene prepared with homogeneous catalysis: Stereoregularity, regioregularity, and 1 ; 3-insertion 显示文摘	Grassi A Zambelli A Resconi L0	1988	Macromolecules1988，21，3：	1
3	查看详情显示文摘	De Rosa C Auriemma F Di Capua A Resconi L. Guidotti S. Camurati I. Nifant'ev I.E.and Laishevtsev I.P		0，，：	1
4	查看详情显示文摘	De Rosa C Auriemma F De Lucia G Resconi L		0，，：	1
5	Selectivity in propene polymerization with metallocene catalysts 显示文摘	Resconi L Fait A Piemontesi F	2000	Chemical Reviews2000，100，4：	1
6	Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach 显示文摘	Keenan D F Resconi V C Kerry J P	2014	Meat Science2014，96，3：	1
7	Gas chromatographicolfactometriccharacterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat显示文摘	BUENO M RESCONI V C CAMPO M M	2011	Food Chemistry2011，129，：	1
8	Study on the role of methylaluminoxane in homogeneous olefin polymerization 显示文摘	Resconi L Bossi S Abis L	1990	Macromolecules1990，23，5：	1
9	rac-ZrCl2:A Simple,High-Performance Zirconocene Catalyst for Isotactic Polypropene显示文摘	Resconi L Balboni D Baruzzi G	2000	Organometallics2000，19，4：	1
10	Gas chromatographic - ol- factometric characterisation of headspace and mouth space key aro- ma compounds in fresh and frozen lamb meat显示文摘	M Bueno Resconi VC Campo MM	2011	Food chemistry2011，，129：	1
11	Metallocene Catalysts for 1-butene Polymerization 显示文摘	Resconi L Camurati I Malizia F	2006	Macromol Chem Phys2006，，207：	1
12	Gas chromatographic- olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat显示文摘	BUENO M RESCONI V C CAMPO M	2011	Food Chemistry2011，129，4：	1
13	显示文摘	Jones R L Albizzati E	1994	Polym Prep1994，35，1：	1
14	显示文摘	Camurati I Resconi L	1995	Organometallics1995，14，：	1
15	Reporter gene technology to assess activity of antimycobacterial agents in mycrophages显示文摘	Arain TM Resconi AE Singh DC	1996	Antimicrob Agents Chemother1996，，6：	1
16	Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets 显示文摘	Resconi V C Campo M Montossi F Ferreira V Safiudo C Escudero A	2010	Meat Science2010，85，4：	1
17	Agents' model of uncertainty显示文摘	RESCONI G KOVALERCHUK B	2009	Know edge and nformation Systems2009，18，2：	1
18	The development of aromas in ruminant meat显示文摘	Resconi V C Escudero A Campo M M	2013	Molecules2013，18，6：	1
19	Selectivity in Propene Polymerization with Metallocene Catalysts显示文摘	RESCONI L CAVALLO L FAIT A	2000	Chem Rev2000，100，：	1
20	Interpretations of various uncertainty theories using models of modal logic: a summary显示文摘	Resconi G Klir G J Harmanee D	1996	Fuzzy Sets and Systems1996，80，1：	1

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