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58篇 您的检索式：作者名="SENDRA E"

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	题名	作者	年代	出处	被引量
1	Chemical composition and antioxidant and anti-listeria activities of essential oils obtained from some Egyptian plants显示文摘	Viuda-Martos M Ei Gendy N G S Sendra E		0，，16：	1
2	Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry - cured meat product ( salchichon ) with oregano essential oil used as surface mold inhibitor 显示文摘	Matin - Sanchez AM Chaves - lopez C Sendra E	2011	Meat Science2011，89，1：	1
3	Gas chromatography coupled to mass spectrometry analysis of volatiles, sugars, organic acids and aminoacids in valencia late orange juice and reliability of the automated mass spectral deconvolution and identification system for their au- tomatic identification and quantification显示文摘	CERDAN-CALERO M MARIA SENDRA J SENTANDREU E	2012	Journal of Chromatography A2012，，1241：	1
4	Physico-chemical and microbiological profiles of 'salchichon' (Spanish dry-fermented sausage) enriched with orange fiber显示文摘	Femandez-Lopez J Sendra E Sayas-Barbera E et ol	2008	Meat Science2008，80，：	1
5	Resistant starch as prebiotic: A review显示文摘	FUENTES-ZARAGOZA E SANCHEZ-ZAPATA E SENDRA E	2011	Starch/Stirke2011，，1：	1
6	Preparation of high dietary fiber powder from lemon juice by-products显示文摘	LARIO Y SENDRA E GARCA-PEREZ J	2004	Food Science and Emerging Technologies2004，5，1：	1
7	Resistant starch as prebiotic:a review显示文摘	Fuentes-Zaragoza E Sánchez-Zapata E Sendra E	2011	StarchSt(a)rke2011，63，7：	1
8	A new steroidal saponin from Polygonatum officinal显示文摘	Janeczko Z Jansson P E Sendra J	1987	Planta Medica1987，53，1：	1
9	Incorporation of citrus fibers in fermented milk containing probiotie bacteria显示文摘	Sendra E Fayos P Lario Y	2008	Food Microbiology2008，25，：	1
10	Incorporation of citrus fibers in fermented milk containing probiotic bacteria显示文摘	SENDRA E FAYOS P LARIO Y	2008	Food Microbiol2008，25，：	1
11	Lipolysis,proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product(salchichon)with oregano essential oil used as surface mold inhibitor显示文摘	MATIN-SANCHEZ A M CHAVES-LOPEZ C SENDRA E	2011	Meat Science2011，89，1：	1
12	Reduction kinetics of the free stable radical 2,2-diphenyl-1-pierylhydrazyl (DPPH*) for determination of the antiradical activity of citrus juices显示文摘	SENDRA J M SENTANDREU E NAVARRO J L	2006	Eur Food Res Technol2006，223，5：	1
13	Rheology of orange fiber enriched yogurt显示文摘	Garca-Perez F J Sendra E Lario Y	2006	Milchwissenschaft2006，61，1：	1
14	Proteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening 显示文摘	Saldo J Mcsweeney P Sendra E	2002	International dairy journal2002，12，1：	1
15	Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment显示文摘	Sendra E Kuri V Femandez-Lopez J	2010	LWT-Food Science and Technology2010，43，：	1
16	Effect of high-pressure processing on physico-chemical characteristics of fresh goat's milk cheese (Mato)显示文摘	Capellas M Mor-Mur M Sendra E	2001	International Dairy Journal2001，11，：	1
17	Proteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening显示文摘	Saldo J McSweeney P L H Sendra E	2002	International Dairy Journal2002，12，1：	1
18	Orange fibre as potential functional ingredient for dry-cured sausages显示文摘	Ferua' ndez-Lo pez J Viuda-Martos M Sendra E	2007	Eur Food Res Technol2007，226，2：	1
19	Incorporation of citrus fibers in fermented milk containing probiotic bacteria显示文摘	SENDRA E FAYOS P LARIO Y	2008	Food Microbioi2008，25，1：	1
20	Preparation of high dietary fiber powder from lemon juice by- products显示文摘	Y Lario E Sendra J Garc' ia-Pe' fez	2004	Innovative Food Science and Emerging Technologies2004，5，：	1

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