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20篇 您的检索式：作者名="Summo"

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	题名	作者	年代	出处	被引量
1	Investigation of Platelet Aggregation Inhibitory Activity by Phenyl Amides and Esters of Piperidinecarboxylic Acids 显示文摘	De Candia M Summo L Carrieri A	2003	Bioorg Med Chem2003，11，20：	1
2	An experimental and numerical study on sprays injected from two hole nozzles for DISI engines 显示文摘	Nishida K Tian J P Summo Y	2009	Fuel2009，88，：	1
3	High per- formance size - exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends:an approach to their differentia- tion 显示文摘	CAPONIO F SUMMO C BILANCIA M T	2011	LWT - Food Sci Technol2011，44，8：	1
4	Vacuum-packed ripened sausages: Evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 显示文摘	Summo G Caponio F Paradiso V M	2009	Meat Science2009，841，：	1
5	Effect of vacuum-packaging storage on the quality level of ripened sausages显示文摘	Carmine Summo Francesco Caponio Antonella Pasqualone	2006	Meat Science2006，，2：	1
6	Effect of vacuum - packaging storage on the quality level of ripened sausages 显示文摘	Summo C Caponio F Pasqualone A	2006	Meat Science2006，74，2：	1
7	Commonly used L-amino acid decarboxylase inhibitors block monoamine oxidase activity in the rat显示文摘	TRESEDER S A ROSE S SUMMO L		0，，：	1
8	An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 显示文摘	Paradiso Summo Trani	2008	Journal of Cereal Science2008，47，2：	1
9	Effect of vacuum -packaging storage on the quality level of ripened sausages显示文摘	Summo C Caponio F	2006	Meat Science2006，74，：	1
10	A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products显示文摘	Caponio F Giametti M Summo C	2013	Food Research International2013，54，2：	1
11	Vacuum-packed ripened sausages:evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties显示文摘	SUMMO C CAPONIO F PARADISO V M	2010	Meat Science2010，84，1：	1
12	Effect of vacuum-packaging storage on the quality level of ripened sausages显示文摘	SUMMO C CAPONIO F PASQUALONE A	2006	Meat Science2006，74，2：	1
13	High performance size-exclusion chromatography analysis of polar compounds applied to refined,mild deodorized,extra virgin olive oils and their blends: An approach to their differentiation显示文摘	Caponio F Summo C Bilancia M T	2011	LWT-Food Science and Technology2011，44，8：	1
14	High performance size-exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends: An approach to their differentiation 显示文摘	Caponio F Summo C Bilancia M T	2011	LWT-Food Science and Technology2011，44，8：	1
15	Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere显示文摘	Carmine Summo Francesco Caponio Francesco Tricarico Antonella Pasqualone Tommaso Gomes	2010	Meat Science2010，，3：	1
16	Towards green analysis of virgin olive oil phenolic compounds:Extraction by a natural deep eutectic solvent and direct spectrophotometric detection显示文摘	PARADISO V M CLEMENTEe A SUMMO C	2016	Food Chem2016，212，：	1
17	oxLDL downregulates the dendritic cell homing factors CCR7 and CCL21 显示文摘	Nickel T Pfeiler S Summo C	2012	Mediators In- flamm2012，2012，32：	1
18	Effectiveness of mi-cmsatellite DNA markers in checking the identity of protected des- ignation of origin extra virgin olive oil显示文摘	Pasqualone A Montemurro C Summo C	2007	Journal of Agricultural and Food Chemistry2007，55，10：	1
19	Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere显示文摘	Summo C Caponio F Tricarico F	2010	Meat Science2010，86，3：	1
20	Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere 显示文摘	Summo C Caponio F Tricarico F	2010	Meat Science2010，86，3：	1

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