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32篇 您的检索式：作者名="SIMAL C"

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	题名	作者	年代	出处	被引量
1	Stability of the secondary antioxidant bis (2,4 - di - tert - butylphenyl) pentaerythritol diphosphite in food simulants 显示文摘	Perez L C Rijk R Simal G J	1998	Journal of Agricultural and Food Chemistry1998，46，2：	1
2	Organocatalytic Functionalization of Carboxylic Acids : Isothiomea-cata- lyzed Asymmetric Imra- and Intermolecular Michael Addition-lactonizations 显示文摘	BELMESSIERI D MORRILL L C SIMAL C	2011	Journal of the American Chemical Society2011，133，8：	1
3	Drying of orange skin: drying kinetics modeling and functional properties显示文摘	GARAU M C SIMAL S FEMENIA A	2006	Journal of Food Engineering2006，75，2：	1
4	Screening method for detecting cross-contamination residues of tiamulin in swine feeds显示文摘	RODRGUEZ C M CANCHO G B SIMAL G J	2003	J AOAC Int2003，86，3：	1
5	Aroma potential of Brancellao grapes from different clus- ter position显示文摘	NOGUEROL PATO R GONZALEZ BARREIRO C CANCHO GRANDE B SANTIAGO J L MARTINEZ M C SIMAL GAN- DARA J	2012	Food chemistry2012，132，：	1
6	Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage( sobrassada)显示文摘	Eim VS Simal S Rossello C	2008	Meat science2008，80，2：	1
7	Late postoperative follow-up of patients submitted to subtotal splenectomy显示文摘	Petroianu A da-Silva R G Simal C J	1997	Am Surg1997，63，8：	1
8	Screening method for detecting cross-contamination residues of tiamulin in swine feeds显示文摘	Rodrguez C M Cancho G B Simal G J	2003	J AOAC Int2003，86，：	1
9	Effects of additionof carrot dietary fibre on the ripening process of a dry fermentedsausage(sobrassada)显示文摘	EIM V S’SIMAL S ROSSELLO C	2008	Meat Science2008，80，：	1
10	Density-improved powder metallurgical ferritic stainless steels for high-temperature applications 显示文摘	BAUTISTA A MORAL C VELASCO F SIMAL C GUZM /N S	2007	J Mater Process Tech2007，189，：	1
11	Effects of addition of car rot dietary fiber on the ripening process of a dry fermented sau- sage(sobrassada) 显示文摘	Elm V S Simal S Rossello C	2008	Meat Science2008，80，2：	1
12	Use of exponential,Pages and diffusional models to simulate the drying kinetics of kiwi fruit显示文摘	Simal S Femenia A Garau M C	2005	Journal of Food Engineering2005，66，3：	1
13	Ultrasound-assisted extraction of pectins from grape pomace using citric acid:a response surface methodology approach显示文摘	Minjares-Fuentes R Femenia A Garau M C MezaVelázquez J A Simal S RossellóC	2014	Carbohydrate Polymers2014，106，：	1
14	Acoustically assisted snpercritical CO2 extraction of cocoa butter: Effects on kinetics and quality显示文摘	RODRIGUEZ O ORTUNO C SIMAL S	2014	J Supercrit Fluid2014，，94：	1
15	Heat and Mass Transfer Model for Potato Drying显示文摘	Simal S Rossello C	1994	Chemical Engineering Science1994，49，22：	1
16	A diffusional model with a moisture- dependent diffusion coefficient 显示文摘	Simal S Garau M C Femenia A	2006	Drying Technology2006，24，11：	1
17	Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada)显示文摘	Eim VS Simal S Rossello C	2008	Meat science2008，80，2：	1
18	Simple mathematical model to predict the drying rates of potatoes显示文摘	ROSSELLO C CANELLAS J SIMAL S	1992	Journal of Agricultural and Food Chemistry1992，40，12：	1
19	Use of ultrasound to increase mass transport rates during osmotic dehydration显示文摘	S Simal J Bendito E S C Sanchez Rossello	1998	Journal of Food Engineering1998，36，：	1
20	Primary cutaneous CD30^+ large T- Cell lymphoma with lymph node and cerebral metastases 显示文摘	Simal E Horndler C Porta N	2010	Aetas Dermosifiliogr2010，101，9：	1

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