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67篇 您的检索式：作者名="Sentandreu"

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	题名	作者	年代	出处	被引量
1	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
2	Identificationof small peptides generated in spanish dry-cured ham显示文摘	SENTANDREU M A STOEVA S ARISTOY M C	2003	Journal ofFood Science2003，68，1：	1
3	Identification of small peptides generated in Spanish dry-cured ham 显示文摘	Sentandreu M A Stoeva S Aristoy M C	2003	Journal of Food Science2003，68，1：	1
4	Role of muscle endopeptidases and their inhibitors in meat tenderness显示文摘	SENTANDREU M A COULIS G OUALI A	2002	Trends in Food Science & Technology2002，13，12：	1
5	A pro- teomic-based approach for detection of chicken in meat mixes 显示文摘	Sentandreu M A Fraser P D Halket J	2010	Journal of Proteome Research2010，9，：	1
6	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
7	Role of muscl: endopeptidases and their inhibitors in meat tenderness显示文摘	Sentandreu M A Coulis G Onali A	2002	Trend in Food Science & Technology2002，13，12：	1
8	Isolation and characterization of yeast monomorphic mutants of Candida albicans显示文摘	ELORZA M V SENTANDREU R RUIZ-HERRERA J	1994	J Bacteriol1994，176，8：	1
9	Prenylated benzopyran derivatives from two Polyalthia species 显示文摘	Gonzalez M C Sentandreu M A Rao K S	1996	Phytochemistry1996，43，：	1
10	Role of muscle endopeptidases and their inhibitors in meat tenderness显示文摘	SENTANDREU M A COULIS G OUALI A	2002	Trends in Food Science & Technology2002，13，12：	1
11	Evaluation of ACE inhibitory activity of dipeptides generated by the action of porcine muscle dipeptidyl peptidases 显示文摘	Sentandreu M A Toldra F	2007	Food Chemistry2007，102，2：	1
12	Bovine muscle 20S proteasome: simple purification procedure and enzymatic characterization in relation with postmortem conditions显示文摘	DUTAUD D AUBRY L SENTANDREU M A	2006	Meat Science2006，74，：	1
13	Partial purification and characteri-sation of dipeptidyl peptidaseⅡfrom porcine skeletal muscle显示文摘	Sentandreu MA Toldra F	2001	Meat Sci2001，57，1：	1
14	Role of muscle endopeptidases and their inhibitors in meat tenderness显示文摘	SENTANDREU MA COULIS G OUALI A	2002	Trends in Food Science&Technology2002，13，6：	1
15	Partial purification and characterization of polyphenol oxidase from persimmon显示文摘	NAVARRO J L TARREGA A SENTANDREU M A	2014	Food chemistry2014，157，：	1
16	Yeast cell wall glycoproteins显示文摘	Sentandreu R E	1996	NATO SAI Ser1996，，53：	1
17	Identification of small peptides generated in Spanish dry-cured ham显示文摘	SENTANDREU M A STOEVA S ARISTOY M C	2003	Journal of Food Science2003，68，1：	1
18	Role of muscle endopeptidases and their inhibitors in meat tenderness显示文摘	Sentandreu MA Coulis G Ouali A	2002	Trends in Food Science & Technology2002，13，：	1
19	Role of muscle endopeptidases and their inhibitors in meat tenderness 显示文摘	Sentandreu M A Coulis G Ouali A	2002	Trends in Food Science and Technology2002，13，：	1
20	Reduction kinetics of the free stable radical 2, 2-diphenyl-l- picryl- hydrazyl (DPPH) for determination of the antiradical activity of citrus juices 显示文摘	SendraJM SentandreuE NavarroJL	2006	Eur FoodRes TeehnoT2006，223，：	1

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