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30篇 您的检索式：作者名="SERVILI M"

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	题名	作者	年代	出处	被引量
1	Winemaking ability of wild yeast strains and comparative volatile profiles of wines fermented at 12° or 20°C 显示文摘	Papathanasiou I Selvagini R Servili M	2006	Food Science and Technology Research2006，12，3：	1
2	Comparative 454 pyrosequencing of transcripts from two olive genotypes during fruit development显示文摘	Alagna F Torchia L Servili M	2009	BMC Genomics2009，10，：	1
3	A novel method for removing phenols from grape must 显示文摘	Servili M De Stefano G Piacquadio P	2000	Am J Enol Viticulture2000，51，：	1
4	Vola- tile compounds in virgin olive oil:occurrence and their re- lationship with the quality 显示文摘	ANGEROSA F SERVILI M SELVAGGINI R	2004	J Chromatogr A2004，1054，：	1
5	Antioxidant activity of new phenolic compounds extracted from virgin olive oil stability measured by rancimat 显示文摘	Servili M Baldioli M Miniati E Montedoro GF	1999	Journal of Agricultural and Food Chemistry1999，47，：	1
6	Volatile com-pounds in virgin olive oil:occurrence and their relationship with the quality显示文摘	Angerosa F Servili M Selvaggini R		0，，01：	1
7	Phenolic compounds of olive fruit : one- and two-dimertsional nuclear magnet- ic resonance characterization of nuzhenide and its distribution in the constitutive parts of fruit 显示文摘	SERVILI M BALDIOLI M SELVAGGINI R	1999	J Agric Food Chem1999，47，1：	1
8	Phenolic compounds of olive fruit: one-and two-dimensional nuclear magnetic reso- nance characterization of nuzhenide and its distribution in the constitutive parts of fruit 显示文摘	Servili M Baldioli M Selvaggini R	1999	J Agric Food Chem1999，47，1：	1
9	Antioxidant ae- tivityof new phenolic compounds extracted from virgin oliveoil stability measured by rancimat显示文摘	Servili M Baldioli M Miniati E	1999	Journal of Agricultural and Food Chemistry1999，47，：	1
10	Comparative 454 pyrosequeneing of transcripts from two olive ge- notypes during fruit development 显示文摘	Alagna F Torchia L Servili M	2009	BMC Genomits2009，10，：	1
11	Relationships between the volatile compounds evallmted by solid phase microextraclion and the thermal treatment of tomato juice: Optimization of the blanching parameters显示文摘	SERVILI M SELVAGGINI R	2000	Food Chem2000，407，3：	1
12	Simple and hydrolysable phenolic compounds in virgin olive oil:their extraction, separation, and quantification and semi- quantitative evaluation by HPLC 显示文摘	MONTEDORO G SERVILI N BALDIOLI M	1992	Journal of Agricultural and Food Chemistry1992，40，：	1
13	Antioxidant activity of new phenolic compounds extracted from virgin olive oil stability measured by rancimat显示文摘	Servili M Baldioli M Miniati E	1999	Journal of Agricultural and Food Chemistry1999，47，：	1
14	Relationships between the volatile compounds evaluated by solid phase microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters显示文摘	Servili M Selvaggini R Taticchi A Begliomini A L Montedoro G F	2000	Food Chemistry2000，71，1：	1
15	Antioxi-dant activity of tocopherols and phenolic compounds of virgin olive oil显示文摘	BALDIOLI M SERVILI M PERRETTI G	1996	Journal of the American Oil Chemists'' Society1996，73，11：	1
16	Melatonin inhibits GnRH-1, GnRH-3 and GnRH receptor ex- pression in the brain of the European Sea Bass,Dicentrarchus labraz显示文摘	Servili A1 Herrera-Perez P Del Carmen Renden M	2013	Int J Mol Sci2013，14，4：	1
17	Phenolic compounds of olive fruit: one-and two-dimensional nuclear magnetic resonance characterization of n zhenide and its distribution in the constitutive parts of fruit显示文摘	Servili M Baldioli M Selvaggini R	1999	Journal of agricultural and food chemis- try1999，47，1：	1
18	A novel method for re- moving phenols from grape must 显示文摘	Servili M De Stefano G Piacquadio P	2000	Am J Enol Viticulture2000，，51：	1
19	Contribution of phenolic compounds to virgin olive oil quality显示文摘	Servili M Montedoro G	2002	European Journalof Lipid Science and Technology2002，104，910：	1
20	Dietary olive cake reduces the oxidation of lipids,including cholesterol,in lamb meat enriched in polyunsaturated fatty acids显示文摘	LUCIANO G PAUSELLI M SERVILI M	2013	Meat Science2013，93，3：	1

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