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82篇 您的检索式：作者名="M Anese"

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	题名	作者	年代	出处	被引量
1	Effect of heattreatment on the antioxidant and pro-oxidant activity of milk 显示文摘	CALLIGARIS S MANZOCCO L ANESE M	2004	International Dairy Journal2004，14，：	1
2	Influence of processing on theantioxidant properties of fruit and vegetables显示文摘	NICOLI M C ANESE M PARPINEL M	1999	Trends in Food Science&Technology1999，10，：	1
3	Antioxidant properties oftea extracts as affected by processing显示文摘	MANZOCCO L ANESE M NICOLI M C	1998	Lebensm Wiss u Technol1998，31，：	1
4	Modelling the effect of asparaginase in reducing acrylamide formation in biscuits显示文摘	ANESE M QUARTA B FRIAS J	2011	Food Chemistry2011，126，：	1
5	Loss and/or formationof antioxidants during food processing and storage显示文摘	NICOLI M C ANESE M PARPINEL M	1997	Cancer letters1997，114，：	1
6	Effect of high pressuretreatments on peroxidase and polyphenoloxidase activities显示文摘	Anese M Nicoli M C Dall G	1995	Food Biochemistry1995，18，：	1
7	Effect of high pressure treatments on peroxidase and polyphenoloxidase activities显示文摘	Anese M Nicoli M C Dall'aglio G	1995	J Food Biochemistry1995，18，：	1
8	Antioxidant Properties of Tea Extracts as Affected by Processing显示文摘	L Manzocco M Anese M.C Nicoli	1998	LWT - Food Science and Technology1998，，7：	1
9	Acrylamide removal from heated foods 显示文摘	ANESE M SUMAN M Nicoli M C	2010	Food Chemistry2010，119，：	1
10	Effects of dairy ingredients on some chemical, physico-chemical and functional properties of minced fish during freezing and frozen Storage 显示文摘	Anese M Gormley R	1996	LWT Food Science and Technology1996，29，1：	1
11	Effect of heat treatment on the antioxidant and pro-oxidant activity of milk显示文摘	CALLIGARIS S MANZOCCO L ANESE M	2004	International Dairy Journal2004，14，5：	1
12	Effect of high pressure meats on peroxidase and polyphenoloxidase activities显示文摘	ANESE M DALLAGUO G LERICI C R	1995	Journal of Food Biochemistry1995，18，4：	1
13	Effect of high pressure treatments on peroxidase and polyphenoloxidase activities 显示文摘	Anese M Nicoli M C Dallaglio G	1994	J Food Biochem1994，18，4：	1
14	Kinetics of thermal inactivation of tomato lipoxygenase显示文摘	ANESE M SOVRANO S	2006	Food Chemistry2006，95，1：	1
15	Effect of high pressure treatments on peroxidase and polyphenoloxidase activities显示文摘	Anese M Nicoli M C Dall G	1995	Food Biochemistry1995，18，：	1
16	Effect of Hish Pressure Treatments on Pemxidase and Polyphenoloxidase Activities显示文摘	Anese M Nieoli M C Dallaglio G	1995	J Food Bioehem1995，18，2：	1
17	Antioxidant properties of tomato juice as affected by heating显示文摘	M Anese L Manzocco M C Nicoli	1999	Journal of the Science of Food and Agriculture1999，79，：	1
18	Furfurals removal from roasted coffee powder by vacuum treatment 显示文摘	Quarta B Anese M	2012	Food Chemistry2012，130，3：	1
19	Effects of dairy ingredients on some chemical,physico--chemical and functional properties of minced fish during freezing and frozen storage显示文摘	Gormley R	1996	Lebensm Wissu Technol1996，，2：	1
20	Effects of dairy ingredients on some chemical, physico-chemical and functional properties of minced fish during freezing and frozen storage显示文摘	Anese M Gormley R	1996	Lebensm Wiss Technol1996，29，1：	1

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