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24篇 您的检索式：作者名="SAURA CALIXTO F"

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	题名	作者	年代	出处	被引量
1	Effect of temperature on the free radical scavenging ca- pacity of extracts from red and white grape pomace peel 显示文摘	LARRAURI J A SANCHEZ - MORENO C SAURA - CALIXTO F	1998	J Agric Food Chem1998，46，7：	1
2	Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels 显示文摘	Larrauri JA Sanchez - Moreno C Saura - Calixto F	1998	Journal Agricul-tural Food Chemistry1998，46，7：	1
3	Effects of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels 显示文摘	Larrauri J A Sanchez - Moreno C Saura - Calixto F	1998	Journal of Agricultural and Food Chemistry1998，46，7：	1
4	Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels显示文摘	Larrauri J A Sanchez-Moreno C Saura Calixto F	1998	J Agric Food Chem1998，46，7：	1
5	Free radi~ cal scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents 显示文摘	Sanchez - Moreno C Larrauri J A Saura - Calixto F	1999	Food Res Int1999，32，6：	1
6	Free radical scavenging capacity and inhibition of liqid oxidation of wines, grape juices and related polyphenohc constituents 显示文摘	Sanchez - Moreno C Larrauri JA Saura - Calixto F	1999	Food Resint1999，32，：	1
7	An approach to the influence of nutrients and other food constituents on resistant starch formation显示文摘	A Esearpa M C Gonzalez M D Morales F Saura Calixto	1997	Food Chemistry1997，60，：	1
8	Effects of dietary fiber and phytic acid on mineral availability显示文摘	Torre M Rodriguez A R Saura - Calixto F	1991	Crit Rev Food Sci Nutr1991，30，：	1
9	Effect of temperature on the free radical scavenging capacity of extracts fromred and white grape pomace peels 显示文摘	LARRAURI J A SANCHEZ - MORENO C SAURA - CALIXTO F	1998	J Agric Food Chem1998，46，7：	1
10	Scavenging capaeity of extracts from red and white grape pomace peels显示文摘	Larrauri J A Sanchez Moreno C Saura Calixto F	1998	J Agriculture Food Chemistry1998，46，7：	1
11	A procedure to measure the antiradical efficiency of polyphenols显示文摘	Sanchez Moreno C Larrauri J A Saura Calixto F	1998	Journal of the Science of Food and Agriculture1998，76，2：	1
12	Antioxidant activity of wine pomace显示文摘	Ruperez P Saura Calixto F	1996	Am J Enol Vitic1996，47，：	1
13	Effect of dr- ying temperature on the stability of polyphenols and antioxi- dant activity of red grape pomace peels 显示文摘	Larrauri J A Ruperez P Saura - Calixto F	1997	Journal of Ag- ricultural and Food Chemistry1997，45，：	1
14	Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels 显示文摘	LARRAURI J A SANCHEZ - MOR ENO C SAURA - CALIXTO F	1998	Agric Food Chem1998，46，7：	1
15	Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels显示文摘	Larranri J A Sanchez Moreno C Saura Calixto F	1998	Agric Food Chem1998，46，：	1
16	A procedure to measure the antiradical efficiency of polyphenols 显示文摘	S6nchez-Moreno C Larrauri JA Saura - Calixto F	1998	J Sci Food Agric1998，76，2：	1
17	Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels 显示文摘	Larrauri J A Sanchez - Moreno C Saura - Calixto F	1998	J Agric Food Chem1998，46，：	1
18	Intake and bioaccessibili- ty of total polyphenols in a whole diet 显示文摘	Saura Calixto F Serrano J Gofii I	2007	Food Chemis- try2007，101，2：	1
19	Efect of temperature on the free radical scavenging eapcity of extracts from red and white grape pomace peels显示文摘	Larraufi J A Sanchez - Moreno C Saura - Calixto F	1998	Agne Food Chem1998，46，7：	1
20	A starch hy- drolysis procedure to estimate glycemic index '显示文摘	Gofii I Garcfa - Alonso A Saura - Calixto F	1997	Nutrition Research1997，17，3：	1

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