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79篇 您的检索式：作者名="Sacchetti G"

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	题名	作者	年代	出处	被引量
1	Effects of extrusion tem-perature and feed composition on the functional,physical and sensory proper ties of chestnut and rice flour-based snack-like products显示文摘	Sacchetti G Pinnavaia G Guidolin E	2004	Food Research Inter2004，37，：	1
2	Open reduction and internal fixation combined with hinged elbow fixator in capitellum and trochlea fractures 显示文摘	Giannicola G Sacchetti FM Greco A	2010	Acta Orthop2010，81，2：	1
3	Open reduction and internalfixation combined with hinged elbow fixator in capitellum and trochle-a fractures显示文摘	Giannicola G Sacchetti FM Greco A	2010	Acta Orthop2010，2，：	1
4	Nurrl enhances transcription of the human dopamine transporter gene through a novel mechanism显示文摘	Sacchetti P Mitchell T R Granneman J G	2001	J Neuroehem2001，76，5：	1
5	The effect of extrusion temperature and drying tempering on both of kinetics of hydration and the textural changes in ex-truded ready-to-eat breakfast cereals during soaking in semi-skimmed milk显示文摘	Sacchetti G Pittiam P Pinnavaia G G	2005	Journal of Food Science and Technology2005，，40：	1
6	Efficiency of Two Different Nine Loci Shon Tandem Repeat Systems for DNA Typing Purposes显示文摘	Sacchetti L Caleagno G Coto I		0，，2：	1
7	Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradieals and antirnicrobials in foods显示文摘	SACCHETTI G MAIETTI S MUZZOLI M	2005	Food Chemistry2005，91，：	1
8	Performance of a full-scale membrane bioreactor system in treating municipal wastewater for reuse purposes显示文摘	ZANETTI F LUCA G D SACCHETTI R	2010	Bioresource Technology2010，101，10：	1
9	Hydration Struc- ture of Ethanol Water Solution at Low Alcohol Concentration 显示文摘	PETRILLO C ONORI G SACCHETTI F	1989	Molecular Physics1989，67，3：	1
10	Determination of phthalate esters in wine using solid - phase extraction and gas chromatography - mass spectrometry 显示文摘	Del Carlo M Pepe A Sacchetti G	2008	Food Chem2008，111，3：	1
11	Efficiency of two different nineloci short tandem repeat systems for DNA typing purposes显示文摘	Sacchetti L Calcagno G Coto I	1999	Clinical Chemistry1999，45，2：	1
12	Effects of extrusion temperature and feed composition on the functional,physical and sensory properties of chestnut and rice flour-based snack-like products显示文摘	Sacchetti G Pinnavaia G G Guidolin E	2004	Food Research Inter2004，37，：	1
13	Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions显示文摘	Di Mattia C D Sacchetti G Mastrocola D	2009	Food Research International2009，42，8：	1
14	Open reduction and internal fixation combined with hinged elbow fixator in capitellum and trochlea fractures显示文摘	Giannicola G Sacchetti FM Greco A	2010	Acta Orthop2010，81，2：	1
15	Effects of extrusion temperature and feed composition on the functional,physical and sensory properties of chestnut and rice flour-based snack-like products显示文摘	Sacchetti G Pinnavaia G G Guidolin E	2004	Food Res Int2004，37，：	1
16	An algorithm for the classification of untoward events in large scale clinical trials显示文摘	Emanueli A Sacchetti G	1980	Agents Actions Suppl1980，7，：	1
17	CAMKII inhibition in the parabrachial nuclei elicits conditoned taste aversion in rats 显示文摘	Sacchetti B Baldi E Tassoni G	2001	Neurobiol LearnMem2001，75，3：	1
18	Influence of material and tube size on DUWLs contamination in a pilot plant显示文摘	Sacchetti R De Luca G Zanetti F	2007	hew Mi- crobiol2007，30，1：	1
19	Determination of phthalate esters in wine using solid-phase extraction and gas chromatography-mass spectrometry显示文摘	Del CARLO M PEPE A SACCHETTI G	2008	Food Chemistry2008，111，3：	1
20	Application tothe palladium-catalyzed kinetic oxidative resolution of1-phenyl ethanol 显示文摘	Lesma G Pilati T Sacchetti A et aL New chiral di-amino ligands as sparteine analogues	2008	Tetrahedron : Asymmetry2008，19，11：	1

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