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16篇 您的检索式：作者名="Verardo V"

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		题名	作者	年代	出处	被引量
	1	Fernán dezGuti érrez A显示文摘	Gómez-Caravaca A M Verardo V Segura-Carretero A	2008	J Chromatogr A2008，，：	1
	2	Antioxidant Phenols in Barley ( Hordeum vulgare L ) Flour: Comparative Spectrophotometric Study among Extraction Methods of Free and Bound Phenolic Compounds 显示文摘	Bonoli M Verardo V Marconi E	2004	J Agric Food Chem2004，52，：	1
	3	Identification of buckwheat phenolic compounds by reverse phase high performance liquid chromatography - electrospray ioniza- tion - time of flight - mass spectrometry ( RP - HPLC - ESI - TOF - MS) 显示文摘	VERARDO V ARRAEZ - ROMAN D SEGURA - CARRETERO A	2010	Cereal Sci2010，52，2：	1
	4	Influence of storage condi- tions on cholesterol oxidation in dried egg pasta 显示文摘	Verardo V Pasini F Iafelice G	2010	Agric Food Chem2010，，：	1
	5	Role of cereal type and processing in whole grain in vivo protection from oxidative stress显示文摘	Gianotti A Danesi F Verardo V		0，，：	1
	6	Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n- 3 polyunsaturated fatty acids under different storage conditions 显示文摘	Verardo V Ferioli F Riciputi Y	2009	Food Chemistry2009，114，2：	1
	7	Evaluation of lipid oxidation in spaghetti pasta enriehed with long ehain n- 3 polyunsaturated fatty aeids under different storage conditions显示文摘	Verardo V Ferioli F Rieiputi Y	2009	Food Chemistry2009，114，2：	1
	8	Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n - 3 polyunsaturated fatty acids under different storage conditions 显示文摘	VERARDO V FERIOLI F RICIPUTI Y	2009	Food Chem2009，114，2：	1
	9	Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products显示文摘	Verardo V Riciputi Y Messia M C	2011	Int J Food Sci Nutr2011，62，3：	1
	10	Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n-3 polyunsaturated fatty acids under different storage conditions显示文摘	Verardo V Ferioli F Riciputi Y	2009	Food Chemistry2009，114，2：	1
	11	Antioxidant phenolisnbarley (Hordeum vulgare L) flour: comparative spe, ctro photo- metric study among extraction methods of free and bound phenolic compounds显示文摘	BONOLI M VERARDO V MARCONI E	2004	J Agric Food Chem2004，52，16：	1
	12	Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n-3 polyunsaturated fatty acids under different storage conditions显示文摘	Verardo V Ferioli F Riciputi Y	2009	Food chemistry2009，114，2：	1
	13	Development of a rapid method to determine phenolic and other polar compounds in walnut by capillary electrophoresis-electrospray ionization time-of-flight mass spectrometry显示文摘	G(O)MEZ-CARAVACA A M VERARDO V SEGURA-CARRETERO A		0，，1：	1
	14	Free and bound minor polar compounds in oats: different extraction methods and analytical determinations显示文摘	VERARDO V SEREA C SEGAL R	2011	Journal of Cereal Science2011，54，2：	1
	15	Identification of buckwheat phenolic com- pounds by reverse phase high performance liquid chromatog- raphy-electrospray ionization-time of flight-mass spectrometry (RP-HPLC-ESI-TOF-MS) 显示文摘	Verardo V	2010	Journal of Cereal Science2010，52，2：	1
	16	Free and bound minor polar compounds in oats:Different extraction methods and analytical determinations显示文摘	VERARDO V SEREA C SEGAL R	2011	Journal of Cereal Science2011，54，2：	1

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