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69篇 您的检索式：作者名="Cavella"

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	题名	作者	年代	出处	被引量
1	Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits显示文摘	CASABURI A DIM R CAVELLA S	2008	Food Microbiology2008，，25：	1
2	Proteolytic andlipolytic starter cultures and their effect on traditional fermented sausagesripening and sensory traits 显示文摘	CASABURI A MONACO R D CAVELLA S	2008	Food Microbiology2008，25，2：	1
3	Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits显示文摘	A Casaburi R Di Monaco S Cavella		0，，02：	1
4	Predicting sensory cohe- siveness, hardness and springiness of solid foods from instrumental measurements 显示文摘	Di M R Cavella S Masi P	2008	Journal of Texture Studies2008，59，2：	1
5	The use of ultrasound in food technology I:inacti- vation of peroxidase by thermosonication 显示文摘	Gennaro L D Cavella S Romano R	1999	J Food Engineering1999，39，：	1
6	The use of ultrasound in food technology I: inacivation of peroxidase by thermosonication 显示文摘	DE GENNARO L CAVELLA S ROMANO R	1999	Journal of Food Engineering1999，39，4：	1
7	The use of ultrasound in food technology I:inactivation of peroxidase by thermosonication显示文摘	Gennaro D L Cavella S Romano R	1999	Joural of Food Engineer1999，39，：	1
8	The use of ultrasound in food technology I: inactivation of peroxidase by thermosonication显示文摘	Gennaro L De Cavella S Romano R	1999	Journal of Food Engineerin1999，39，：	1
9	Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits显示文摘	Casaburi A Monaco R D Cavella S	2008	Food Microbiology2008，25，2：	1
10	Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits显示文摘	CASABURI A DI M R CAVELLA S	2008	Food Microbiology2008，25，2：	1
11	The use of ultrasound in food technology Ⅰ : Inactivation of peroxidase by thermosonication显示文摘	C ennaro L De Cavella S Romano R et cd	1999	J Food Eng1999，39，：	1
12	The Use of Ultrasound in Food Technology I : Inactivation of Peroxidase by Thermosonication 显示文摘	Gennaro L De Cavella S Romano R	1999	J Food Eng1999，39，4：	1
13	Mat hematical Modelling of Modified Atmosphere Package: An Engineering Approach to Design Packaging Systems for Fresh2Cut Produce显示文摘	Elena Torrieri Pramod V Mahajan Silvana Cavella	2009	Advances in Modeling Agricultural Systems2009，，25：	1
14	Effect of modified atmosphere and active packaging on the shelf-life of fresh bluefin tuna fillets显示文摘	TORRIERI E CAROLINO P A CAVELLA S	2011	Journal of Food Engineering2011，105，3：	1
15	Predicting sensory cohesiveness, hardness and springiness of solid foods from instrumental measurements 显示文摘	Di Monaco R Cavella S Masi P	2008	Journal of Texture Studies2008，39，2：	1
16	Influence of modi- fied atmosphere packaging on the chilled shelf life of gut- ted farmed bass ( Dicentrarchus labrax) 显示文摘	Torrieri E Cavella S Villani F	2006	J Food En- gin2006，77，：	1
17	Experimental analysis of mass transport and mixingin a single screw extruder for semolina dough 显示文摘	Fabrizio Sarghini a Silvana Cavella b Elena Torrieri b Paolo Masi	2005	Journal of Food Engineering2005，，68：	1
18	The use of ultrasound in food technology I:inactivation of peroxidase by thermosonication显示文摘	De Gcnnaro L Cavella S Romano R	1999	Journal of Food Engineering1999，39，4：	1
19	The use of ultrasound in foodtechnologyrinactivation of peroxidase by thermosonieation显示文摘	DE G L CAVELLA S ROMANO R	1999	J FoodEnge1999，，4：	1
20	Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures显示文摘	CASABURI A ARISTOY M C CAVELLA S	2007	Meat Science2007，76，2：	1

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