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103篇 您的检索式：作者名="IBARZ A"

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	题名	作者	年代	出处	被引量
1	Photodegradation of carbendazim in aqueous solutions显示文摘	IBARZ A ESPLUGAS S	2000	Water Res2000，34，11：	1
2	Kinetic models for eolour changes in pear puree during heating at relatively high temperatures显示文摘	Ibarz A Pagan J Garza S	1999	Journal of Food Engineering1999，39，：	1
3	Rheological behavior of apple juice and pear juice and their concentrates显示文摘	Ibarz A Vicente M Graell J	1987	J Food Eng1987，6，4：	1
4	Photodegradation of carbendazim in aqueous solutions 显示文摘	PANADES R IBARZ A ESPLUGAS S	2000	Water Res2000，34，11：	1
5	Orange peel degradation and enzyme recovery in the enzymatic peeling process 显示文摘	Pagan A Conde J Ibarz A	2006	International Journal Food Science and Technology2006，41，2：	1
6	Kinetic models for color changes in pear puree during heating at relatively high temperatures显示文摘	IBARZ A PAGAN J GARZA S		0，，4：	1
7	Non-enzymatic browning in peach puree during heating显示文摘	GARZA S IBARZ A GINER J		0，，5：	1
8	Cost-effectiveness of cificoline versus conventional treatment in acute ischemic stroke显示文摘	Casado A Secades J J Ibarz R	2008	Expert Rev Pharmacoecon Outcomes Res2008，8，2：	1
9	Non-enzymatic browning inpeach puree during heating显示文摘	Garaz S Ibarz A Giner J	1999	Food Researcher International1999，32，：	1
10	Rheology of clarified cher- ry juices 显示文摘	Giner J Ibarz A Garza S	1996	Journal of Food Engineering1996，30，1：	1
11	Antioxidant activity of the melanoidin fractions formed from D - Glucose and D - Fructose with L - Asparagine in the Maillard reaction 显示文摘	Echavarrfa AP Pag6n J Ibarz A	2013	Scientia Agropecuaria2013，4，：	1
12	Improvement in the measurement of spectrophotometric data in the hydroxydiphenyl pectin determination methods 显示文摘	Ibarz A Pagfin A Tribaldo F	2006	Food Control2006，17，11：	1
13	Non-enzymatic browning in peach puree during heating显示文摘	Garza S Ibarz A Pagan J et a1	1999	Food Research Intemational1999，32，5：	1
14	C-reactive protein and other predictors of poor outcome in patients hospitalized with exacerbations of chronic obstructive pulmonary disease显示文摘	Ruiz-Gonzalez A Lacasta D Ibarz M	2008	Respirology2008，13，7：	1
15	Kinetics of peach clarified juice discoloration process with an adsorbent resin显示文摘	Ibarz A Garza S Garvin A	2008	Food Sci Tech Int2008，14，57：	1
16	Kinetic models for colour changes in pear puree during heating at relatively high temperatures显示文摘	IBARZ A PAGAN J GARZA S	1999	Journal of Food Engineering1999，39，4：	1
17	Kinetic models for colour changes in pear puree during heating at relatively high temperaturas显示文摘	IBARZ A PAGN J GARZA S	1999	Journal of Food Engineering1999，39，4：	1
18	C-reactive protein and other predictors of poor outcome in patients hospitalized with exacerbations of chronic obstructive pulmonary disease 显示文摘	Ruiz-Gonzalez A Lacasta D Ibarz M	2008	Respirology2008，13，7：	1
19	Extracion andcharacterization of pectin from stored peach pomace显示文摘	Pag 6 n J Ibarz A Llorca M	2001	Food Research Intermational2001，34，07：	1
20	Extracion andcharacterization of pectin from stored peach pomace显示文摘	Pag 6 n J Ibarz A Llorca M	2001	Food Research Intermational2001，34，07：	1

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