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74篇 您的检索式：作者名="VIGNOLO G"

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	题名	作者	年代	出处	被引量
1	Assessment of skeletal maturity of the hand-wrist and knee:A comparison among methods显示文摘	Aicardi G Vignolo M Milani S	2000	Am J Hum Biol2000，12，5：	1
2	Hydrolysis of porkmuscle sarcoplasmic protoins by Lactobacillus curvaJus andLactobacillus sakei 显示文摘	Fadda S Sanz Y Vignolo G	1999	Applied and Environmental Mi-crobiology1999，65，2：	1
3	PCR-DG- GE analysis for the identification of microbial populations from Argen-tinean dry fermented sausages显示文摘	FONTANA C VIGNOLO T G COCCONCELLI P S	2005	Journal Microbiological Methods2005，63，3：	1
4	Characterzation of muscle sarcoplasmic and myofibrinar protein hydrolysis caused by Lactobacillus plantarum显示文摘	FADDA S SANZ Y VIGNOLO G	1999	Applied and Environmental Microbiology1999，65，：	1
5	Role of lactic acid bacteria during meat conditioning and fermentation:Peptides generated as sensorial and hygienic biomarkers 显示文摘	Fadda S L6pez C Vignolo G	2010	Meat Science2010，86，1：	1
6	Mode of action of lactocin 705,a two-component bacteriocin from Lactobacillus casei CRL705显示文摘	CASTELLANO P RAYA R VIGNOLO G	2003	Int J Food Microbiol2003，85，12：	1
7	Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages 显示文摘	Fontana C Cocconcelli P S Vignolo G	2005	International Journal of Food Microbiology2005，，103：	1
8	Hydrolysis of pork muscle sarcoplasmatic proteins by Lactobacillus curvatus and Lactobacillus sake显示文摘	FADDA S SANZ Y VIGNOLO G		0，，2：	1
9	High-Energy Ball Milling and Synthesis Temperature Study to Improve Supercon-ducting Properties of MgB2 Ex-Situ Tapes and Wires显示文摘	Romano G Vignolo M Braccini V		0，，03：	1
10	Hydrolysis of pork muscle sarcoplasmie proteins by laetobaeillus curvatus and laetobaeillus sake显示文摘	Fadda S Sanz Y Vignolo G	1999	Applied and Environmental Microbiology1999，65，2：	1
11	Efficacy of nisin in combination with protective cultures against Listeria monocytogenes Scott A in tofu显示文摘	Schillinger U Becker B Vignolo G	2001	International Journal of Food Microbiology2001，71，：	1
12	Antibacterial activity of Lactobacillus swains isolated from dry fermented sausages 显示文摘	VIGNOLO G M SURIANI F RUIS-HOLDANO A P	1993	J Appl Baeteriol1993，75，：	1
13	Tyramine degradation and tyramine histamine production by lactic acid bacteria and Kocuria strains显示文摘	FADDA S VIGNOLO G OLIVE G	2001	Biotechnology Letters2001，23，24：	1
14	Characterization of muscle sarcoplasmie and myofibrillar protein hydrolysis caused by Lactobacillus plantarum显示文摘	FADDA S SANZ Y VIGNOLO G	1999	Applied and Environmental Microbiology1999，65，8：	1
15	Characterization of muscle sarcoplasmic and myofibrillar protein hydrolysis caused by Lactobacillus plantarum显示文摘	FADDA S SANA Y VIGNOLO G	1999	Applied and Environmental Microbiology1999，65，8：	1
16	PCR-DGGE analysis for the identification of microbial populations from Argentinean dry fermented sausages显示文摘	Fontana C Vignolo G Cocconcelli P S	2005	J Microbiol Methods2005，63，3：	1
17	Hydrolytic action of Lactobacillus casei CRL 705 on pork muscle sarcoplasmic and myofibrillar proteins显示文摘	SANA Y FADDA S VIGNOLO G	1999	Journal of Agricultural and Food Chemistry1999，47，8：	1
18	Hydrolysis of pork muscle sarcoplasmic proteins by Lactobacillus curvatus and Lac- tobacillus sake 显示文摘	FADDA S SANZ Y VIGNOLO G	1999	Applied and Environmental Microbiology1999，65，2：	1
19	Hydrolysis of pork muscle sarcoplasmic proteins by Lactobacillus curvatus and Lactobacillus sake显示文摘	FADDA S SANZ Y VIGNOLO G	1999	Applied and Environmental Microbiology1999，65，2：	1
20	Role of lactic acid bacteria during meat conditioning and fermentation peptides generated as sensorial and hygienic biomarkers显示文摘	FADDA S L6PEZ C VIGNOLO G	2010	Meat Science2010，86，1：	1

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