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43篇 您的检索式：作者名="Meynier A"

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	题名	作者	年代	出处	被引量
1	Volatile compounds of commercial Milano salami显示文摘	Meynier A Gandemer G	1999	Meat Science1999，51，：	1
2	Volatile compounds of commercial Milano salami显示文摘	MEYNIER A NOVELLE CHIZZOLINI R	1999	Meat Science1999，51，2：	1
3	Volatile compounds of commercial Milano salami显示文摘	A Meynier E Novelli R Chizzolini E Zanardi G Gandemer	1998	Meat Science1998，，2：	1
4	Superoxide and nitric oxide cooperation in hypoxia/reoxygeneration induced neuron injury 显示文摘	Cayevieille C Muller A Meynier F	1993	Free Rad Biol Med1993，14，：	1
5	Volatile compounds of commercial Milano salami显示文摘	MEYNIER A NOYELLI E CHIZZOLINI R	1999	Meat Science1999，51，2：	1
6	Volatile compounds of commercial Milano salami显示文摘	Meynier A Novelli E Chizzolini R et a/	1999	Meat Science1999，51，2：	1
7	Systematic review and meta - analysis of Human studies to support a quantitative recommendation for whole grain intake in relation to type 2 diabetes 显示文摘	Chanson- Rolle A Meynier A Aubin F	2015	PLoSOne2015，10，01：	1
8	The antioxidant activity of carnosine and its consequences on the volatile profiles of liposomes during iron/ascorbate induced phospholipid oxidation显示文摘	Kansci G Genot C Meynier A	1997	Food Chem1997，60，：	1
9	n-3 PUFA added to high-fat diets affect differently adiposity and inflammation when carried by phospholipids or triacylglycerols in mice显示文摘	Awada M Meynier A Soulage CO		0，，01：	1
10	Volatile compounds of commercial Milano salami显示文摘	Meynier A Novelli E Chizzolini R	1999	Meat Science1999，51，2：	1
11	The effect of p H on the formation of volatile compounds in meat-related model system显示文摘	Meynier A Mottram D S	1995	Food Chemistry1995，52，4：	1
12	Oxidation of muscle phospholipids in relation to their fatty acid composition with emphasis on volatile compounds 显示文摘	MEYNIER A GENOT C GANDEMER G	1999	Journal of the Science of Food and Agriculture1999，79，：	1
13	Volatile compounds of commercial Milano salami显示文摘	Meynier A Novelli E Chizzolini R	1999	Meat Science1999，51，2：	1
14	Volatile compounds of commercial Milano salami显示文摘	MEYNIER A NOVELLI E CHIZZOLINI R	1999	Meat Science1999，51，2：	1
15	Superoxide and nitric oxi de coperation in hypoxia/reoxygeneration induced neuron injury显示文摘	Cayevieille C Muller A Meynier F	1993	Free Rad Bi ol Med1993，14，：	1
16	Volatile compounds of commercial milano salami显示文摘	MEYNIER A NOYELLI E CHIZZOLINI R	1999	Meat Science1999，51，：	1
17	The effect of pH on the formation of volatile compound in meat-related model systems显示文摘	Meynier A Mottram D S	1995	Food Chem1995，52，：	1
18	Volatile compounds of commercial Milano salami显示文摘	MEYNIER A NOVELLI E CHIZZOLINI R	1999	Meat Science1999，51，2：	1
19	The effect of pH on the formation of volatile compounds in meat - related model systems 显示文摘	Meynier A Mottram D S	1995	Food Chemistry1995，52，4：	1
20	Superoxide and nitic oxide cooperation in hypoxia/reoxygenation-induced neuron injury显示文摘	Cazevieille C Muller A Meynier F	1993	Free Radic Biol Med1993，14，4：	1

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