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21篇 您的检索式：作者名="Vaudagna"

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	题名	作者	年代	出处	被引量
1	Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio显示文摘	Natalia Szerman Yanina Barrio Belén Schroeder Paula Martinez Ana María Sancho Claudio Sanow Sergio Ramón Vaudagna	2011	Procedia Food Science2011，，：	1
2	Soy protein isolate added to vacuum-packaged chorizos : effect on drip loss, quality characteristics and stability during refrigerated storage显示文摘	M.I Porcella G Sánchez S.R Vaudagna M.L Zanelli A.M Descalzo L.H Meichtri M.M Gallinger J.A Lasta	2001	Meat Science2001，，4：	1
3	Platinum supported WOx-ZrO2 : Effect of calcination temperature and tungsten loading显示文摘	VAUDAGNA S R CANAVESE S A COMELLI R A	1998	Appl Catal A1998，168，1：	1
4	Conventional freezing plus high pressure–low temperature treatment: Physical properties, microbial quality and storage stability of beef meat显示文摘	Pedro P. Fernández Pedro D. Sanz Antonio D. Molina-García Laura Otero Bérengère Guignon Sergio R. Vaudagna	2007	Meat Science2007，，4：	1
5	Pt/SO42--ZrO2:Characterization and influence of pretreatments on n-hexane isomerization显示文摘	Comelli R A Canavese S A Vaudagna S R	1996	Applied Catalysis A:General1996，135，：	1
6	Influence of the preparation conditions on the textural properties and n-hexane isomerization activity of Pt/SO42--ZrO2显示文摘	Vaudagna S R Comelli R A Fígoli N S	1996	Reaction Kinetics Mechanisms and Catalysis1996，58，：	1
7	The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio显示文摘	S.R. Vaudagna C.B. Gonzalez B. Guignon C. Aparicio L. Otero P.D. Sanz	2012	Meat Science2012，，4：	1
8	Effect of salt addition on sous vide cooked whole beef muscles from Argentina显示文摘	S.R. Vaudagna A.A. Pazos S.M. Guidi G. Sanchez D.J. Carp C.B. Gonzalez	2007	Meat Science2007，，3：	1
9	Influence of the tungsten oxide precursor on WOx-ZrO2 and Pt/WOx-ZrO2 properties显示文摘	VAUDAGNA S R COMELLI R A FIGOLI N S	1997	Appl Catal A1997，164，12：	1
10	The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef earpaecio显示文摘	Vaudagna SR Gonzalez CB Guignon B	2012	Meat Science2012，92，4：	1
11	Sous-vide cooked beef muscles: effects of low temperature-long time CLT-LT) treatments on their quality characteristics and storage stability显示文摘	VAUDAGNA S R SA'NCHEZ G NEIRA M S	2002	International Journal of Food Science and Technology2002，37，：	1
12	Pt/ SO- ZrO: The state of platinum and its relation with catalytic activity in n-hexane isomerization显示文摘	VAUDAGNA S R COMEILI R A FiGOLI N S	1998	Reaction Kinetics and Catalysis Letters1998，63，1：	1
13	Platinum supported WO3/ZrO2:Effect of calcination temperature and tungstenloading显示文摘	Vaudagna S R Canavese S A Comelli R A	1998	Applied Catalysis A:General1998，168，1：	1
14	Pt/SO] -ZrO2: Characterization and influence of pretreatment on n-hexane isomerization 显示文摘	COMELLI R A CANAVESE S A VAUDAGNA S R	1996	Applied Catalysis A: General1996，135，2：	1
15	Effect of salt addition on Sous vide cooked whole beef muscles from Argentina 显示文摘	S R Vaudagna A A Pazos S M Guidi	2008	Meat Science2008，79，：	1
16	Conventional freezing plus high pressure–low temperature treatment: Physical properties, microbial quality and storage stability of beef meat显示文摘	Pedro P. Fernández Pedro D. Sanz Antonio D. Molina-García Laura Otero Bérengère Guignon Sergio R. Vaudagna	2007	Meat Science2007，，4：	1
17	Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches显示文摘	DENOYA G I VAUDAGNA S R POLENTA G	2015	LWT-Food Science and Technology2015，62，1：	1
18	The effectsof high hydrostatic pressure at subzero temperature on thequality of ready-to-eat cured beef carpaccio显示文摘	Vaudagna S R Gonzalez C B Guignon B	2012	Meat Science2012，92，4：	1
19	Effect of salt addition on sous vide cooked whole beef muscles from Argentina显示文摘	Vaudagna S R Pazos A A Guidi S M	2008	Meat Science2008，79，：	1
20	Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage 显示文摘	M I Porcella G Sanchez S R Vaudagna	2001	Meat Science2001，，57：	1

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