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60篇 您的检索式：作者名="Torijas"

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	题名	作者	年代	出处	被引量
1	Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae显示文摘	TORIJA M J ROZES N POBLET M	2003	International journal of food microbiology2003，80，1：	1
2	Determination of major volatile compounds during the production of fruit vinegars by static headspace gas chromatography–mass spectrometry method显示文摘	C. Ubeda R.M. Callejón C. Hidalgo M.J. Torija A. Mas A.M. Troncoso M.L. Morales	2010	Food Research International2010，，1：	1
3	The subjective effect of low fi-equency content in road traffic noise 显示文摘	Torija A J Flindell L H	2015	Journal of the Acoustical Society of America2015，137，1：	1
4	Enhanced chemiluminescence biosensor for the determination of phenolic compounds and hydrogen peroxide显示文摘	Ramos M C Torijas M C D0307Az A N	2001	Sensors & Actuators B Chemical(S0925-4005)2001，73，1：	1
5	Chemical characteriza-tion of tomato pomace显示文摘	Del Valle M Camara M Torija M E		0，，：	1
6	Acetic acid bacteria i- solated from grapes of South Australian vineyards显示文摘	Mateo E Torija M J Mas A	2014	In- ternational Journal of Food Microbiology2014，178，：	1
7	Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine显示文摘	Torija M J Beltran G Novo M	2003	International Journal of Food Microbiology2003，85，1：	1
8	Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine显示文摘	Torija M J Behran G Novo M et ol	2003	International Journal of Food Microbiology2003，，12：	1
9	Chemical characterization of pineapple juices and nectars:Principal components analysis 显示文摘	Camara M Diez C Torija E	1995	Food Chemis- try1995，54，1：	1
10	Effects of termentation temperature on the strain population of Saccharomyces cerevisiae 显示文摘	M J Torija N Rozes M Poblet	2003	Food Mierobiol2003，80，：	1
11	Chemical characterization of tomato pomace显示文摘	Valle M D Camara M Torija M E		0，，：	1
12	Use of back-propagation neural networks to predict both level and temporal-spectral composition of sound pressure in urban sound environments显示文摘	TORIJA A J RUIZ d P RAMOS-RIDAO A F		0，，52：	1
13	Volatile compounds red wine vinegars obtained by submerged and surface acetification in different woods 显示文摘	Callejan R M Tesfaye W Torija M J	2009	Food Chemistry2009，113，4：	1
14	Chemical characterization of pineapple juices and nectars: Principal components analysis 显示文摘	Carnara M Diez C Torija E	1995	Food Chem1995，54，1：	1
15	Evaluation and optimisa- tion of bacterial genomic DNA extraction for no-culture techniques ap- plied to vinegars显示文摘	MAMLOUK D HIDALGO C TORIJA M J	2011	Food microbiology2011，28，7：	1
16	Changes of volatile compounds in wine vinegars during their elaboration in barrels made from different woods显示文摘	Callejon R M Torija M J Mas A	2010	Food Chemistry2010，120，2：	1
17	Chemiluminescent lipase determination based on the enhanced luminol/H2O2/horseradish peroxidase/fluorescein diacetate energy transfer system显示文摘	A. Navas Díaz F. G. Sanchez M. C. Torijas J. Lovillo	1999	Fresenius’ Journal of Analytical Chemistry1999，，6：	1
18	Yeast population dynamics in spontaneous fermentations: Comparison between two different wine-producing areas over a period of three years 显示文摘	Torija MJ Rozes N Poblet M	2001	Antonie Van Leeuwenhoek2001，79，3：	1
19	Analysis of yeast populations during alcoholic fermentation: A six year follow- up study显示文摘	Beltran G Torija M J Novo M	2002	Systematic and Applied Microbiology2002，25，2：	1
20	Effects of fermentation temperature on stain population of saccharomyces cerevisiae显示文摘	Torija M J Rozes N Poblet M	2003	International Journal Food Microbiology2003，80，1：	1

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