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41篇 您的检索式：作者名="PRENZLER P D"

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	题名	作者	年代	出处	被引量
1	Phenolic compounds and their role in oxidative processes in fruits显示文摘	Robards K Prenzler P D Tucker G	1999	Food Chemistry1999，66，：	1
2	Phenolic compounds and their role in oxidative processes in fruits显示文摘	ROBARDS K PRENZLER P D TUCKER G	1999	Food Chemistry1999，66，4：	1
3	Examination of the sulfur dioxide-ascorhic acid anti-oxidant system in a model white wine matrix显示文摘	BRADSHAW M P SCOLLARY G R PRENZLER P D	2004	Journal of the Science of Food and Agriculture2004，84，4：	1
4	Development of a headspace sohd phase microextraction - gas chromatography method for monitoring volatile compounds in extended time - course experiments of olive oil 显示文摘	Kalua C M Bedgood D R Prenzler P D	2006	Analytica Chimica Acta2006，556，2：	1
5	Varietal and processing effects on the volatile profile of Australian olive oils显示文摘	Tura D Prenzler P D Bedgood Jr D R	2004	Food Chemistry2004，84，34：	1
6	Development of aheadspace solid phase microextracfion-gas chromatographymethod for monitoring volatile compounds in extended time-course experiments of olive oil显示文摘	KALUA C M BEDGOOD D R PRENZLER P D	2006	Analytica Chimica Acta2006，556，2：	1
7	Methods for testing antioxidant activity显示文摘	ANTOLOVICH M PRENZLER P D PATSALIDES	2002	Analyst2002，127，：	1
8	Phenolic compounds and their role in oxidative processes in fruits显示文摘	Robars K Prenzler P D Tucker C	1999	Food Chem1999，66，：	1
9	Phenolic com- pounds and their role in oxidative processes in fruits显示文摘	ROBARDS K PRENZLER P D TUCKER G	1999	Food Chemistry1999，66，4：	1
10	Applications of mass spectrometry to plant phenols显示文摘	Ryan D Robards K Prenzler P	1999	Tr AC-Trends in Analytical Chemistry1999，18，5：	1
11	Methodsfor testing antioxidant activity 显示文摘	Antolovich M Prenzler P D Patsalides E	2002	Analyst2002，127，：	1
12	Phenolic content and antioxidant activity of olive extracts显示文摘	Mcdonald S Prenzler P D Antolovich M	2001	Food Chem2001，73，：	1
13	Methods for testing antioxidant activity 显示文摘	Antolovich M Prenzler P D Patsalides E	2002	Analyst2002，127，：	1
14	Recovery of phenolic compounds from Olea europaea显示文摘	RYAN D LAWRENCE H PRENZLER P D	2001	Analytica Chimica Acta2001，445，：	1
15	Development of a heads pace solid phase microextracti on-gas ehromat ogTaphymethod formonit oring volatile compounds in extended time - course experiments of olive oil显示文摘	Kalua C M Bedgood D R Prenzler P D	2006	Analytica Chimica Acta2006，556，2：	1
16	Bioscreening of Australian olive mill waste extracts: Biophenol content, antioxidant,antimicrobial and molluscicidal activities显示文摘	Obied H K Bedgood D R Prenzler P D	2007	Food and Chemical Toxicology2007，45，7：	1
17	Varietal and processing effects on the volatile profile of Auatralian olive oils显示文摘	Tura D Prenzler P D Bedgood D R	2004	Food Chemistry2004，84，3：	1
18	Development of a headspace solid phase microextraction-gas chromatography method for monitoring volatile compounds in extended time- course experiments of olive oil 显示文摘	Kalua C M Bed good D R Prenzler P D	2006	Analytica Chimica Acta2006，556，2：	1
19	Development of a headspace solid phase mieroextraction-gas chromatography method for monitor- ing volatile compounds in extended time-course experiments of olive oil显示文摘	Kalua C M Bedgood D R Prenzler P D	2006	Analytica Chimica Acta2006，556，2：	1
20	Phenolic content and andtioxidant activity of olive extracts 显示文摘	McDonald S Prenzler P D Autolovich M	2001	Food Chemistry2001，73，：	1

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