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17篇 您的检索式：作者名="MONACO R D"

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		题名	作者	年代	出处	被引量
	1	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
	2	Adsorption-desorption of selected pesticides by organic matter and montmorillonite 显示文摘	CARRINGER R D WEBER J B MONACO T J	1975	Journal of Agriculture and Food Chemistry1975，23，：	1
	3	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
	4	Late- phase contrast-enhanced ultrasound reflects biological features of instability in human carotid atherosclerosis显示文摘	SHALHOUB J MONACO C OWEN D R	2011	Stroke2011，42，12：	1
	5	Liver transplantation as treatment for arterioportal fistulae 显示文摘	D'Agostino D Garcia Monaco R	1998	J Pediatr Surg1998，33，6：	1
	6	Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits显示文摘	CASAOURI A MONACO R D CAVELL A S	2008	Food Microbiology2008，25，2：	1
	7	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
	8	Effects of antioxidant supplementation on the aging process显示文摘	FUSCO D COLLOCA G Lo MONACO M R	2007	Clin Interv Aging2007，2，3：	1
	9	New N- and O-arylations with phenylboronic acids and cupric acetate显示文摘	CHAN D M MONACO K L WANG R P	1998	Tetrahedron Lett1998，39，19：	1
	10	Predicting sensory cohesiveness, hardness and springiness of solid foods from instrumental measurements显示文摘	MONACO R D CAVELLA S MASI P	2008	Journal of Texture Studies2008，39，：	1
	11	Proteolytic and lipolytie 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，：	1
	12	New N-and O- arylations with phenylboronic acids and cupric acetate 显示文摘	Chan D M T Monaco K L Wang R P	1998	Tetrahedron Letters1998，39，19：	1
	13	New N-andO-arylations with phenylboronic acids and cupric acetate显示文摘	Chan D M T Monaco K L Wang R P	1998	Tetrahedron Letters1998，39，29：	1
	14	Effect of meal ac- companiments on the acceptability of a walnut oil-enriched mayonnaise with and without a health claim显示文摘	Miele N A Monaco R D Cavella S	2010	Food Quality and Preference2010，21，5：	1
	15	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
	16	A habitat- use model to determine essential fish habitat for juvenile brown shrimp ( Farfantepenaeus aztecus) in Galveston Bay, Texas显示文摘	CLARK R D CHRISTENSEN J D MONACO M E	2004	Fishery Bulletin2004，102，2：	1
	17	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

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