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34篇 您的检索式：作者名="Motilva M J"

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	题名	作者	年代	出处	被引量
1	Effect of curing agents and water activity on pork muscle and adipose subcutaneous tissue lipolytic activity显示文摘	Motilva M J Toldra F	1993	Zeitschrift fur Lebensmitteluntersu-chung und-Forschung A (European Food Research and Technology)1993，196，3：	1
2	Mechanisms involved in gastric Protection of melatonin against oxidants stress by ischemia-reperfusion in rats显示文摘	Cabeza J Motilva V Martin M J	2001	Life Science2001，68，12：	1
3	Adaptation of the standard enzymatic protocol ( Megazyme method ) to microplaque format for beta- ( 1, 3 ) ( 1, 4 ) -D-glucan determination in cereal based samples with a wide range of beta-glucan content显示文摘	Motilva M J Serra A Borras X	2014	Journal of Cereal Science2014，59，2：	1
4	Assay of lipase and esteraseactivities in fresh pork meat and dry-cured ham显示文摘	MOTILVA M J TOLDA F FLORES J	1992	Zeitschrift furLebensmittel Untersuchung und-Forschung1992，195，5：	1
5	Muscle lipolysis phenomena in the processing of dry cured ham显示文摘	MOTILVA M J TOLDRA F NIETO F	1993	Food Chemistry1993，48，2：	1
6	Mechanisms in-volved in gastric protection of melatonin against oxidant stress by ischemia-reperfusion in rats 显示文摘	CABEZA J MOTILVA V MARTIN M J	2001	Life Sci2001，68，12：	1
7	Effect of curing agents and process parameters on pork muscle lipolityc activity 显示文摘	Motilva M J Toldra F	1992	Z Lebens Unters Forsch1992，196，：	1
8	Mechanisms involved in gastric protection of melatonin against oxidants stress by ischemia-reperfusion in rats显示文摘	Cabeza J Motilva V Martin M J	2001	Life Science2001，68，12：	1
9	Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction显示文摘	MORELL0 J R MOTILVA M J TOVAR M J	2004	Food Chem2004，85，3：	1
10	Effect of the maturation process of the olive fruit on the phenolic fraction of drupes and oils from Arbequina, Farga, and Morrut Cuhi- vars显示文摘	MORELL0 J R ROMERO M P MOTILVA M J	2004	J Agric Food Chem2004，52，19：	1
11	Assay of lipase and esterase activities in fresh pork meat and dry-cured ham 显示文摘	Motilva M J ToldrO F Flores J	1992	Zeitschrift far Lebensmitteluntersuchung und - Forschung A1992，195，5：	1
12	Assay of lipase and esterase activities in fresh pork meat and dry-cured ham显示文摘	MOTILVA M J TOLDRA F FLORES J	1992	Z Lebensmi Unters Forsch1992，195，5：	1
13	Changes incommercial virgin olive oil (cv Arbequina) during stor- age,with special emphasis on the phenolic fraction 显示文摘	MORELLO J MOTILVA M Tovar M	2004	Food Chemistry2004，85，：	1
14	Analysis of food polyphenols by ultra high-performance liquid chromatography coupled to mass spectrometry:An overview显示文摘	Motilva M J Serra A MaciàA	2013	Journal of Chromatography A2013，1292，：	1
15	Muscle lipolysis phenmena in the processing of dry-cured ham显示文摘	Motilva M J Toldra F Nieto P	1993	Food Chemistry1993，48，：	1
16	Mechanisms involved in gastric protection of melatonin against oxidant stress by ischemia- reperfusion in rats 显示文摘	Cabeza J Motilva V Martin M J	2001	Life Sci2001，68，12：	1
17	Muscle lipolysis phenomena in the processing of drycured ham显示文摘	MOTILVA M J	1993	Food Chemistry1993，48，7：	1
18	New issues about nitric oxide and its effects on the gastrointestinal tract 显示文摘	Martin M J Jimenez M D Motilva V	2001	Curr Pharm Des2001，7，10：	1
19	Assay of lipase and esterase activities in fresh pork meat and dry-cured ham显示文摘	Motilva M J F Toldra J	1992	Lebensmittel Untersuchung und-Forschung1992，195，：	1
20	Muscle lipolysis phenomena in the processing of dry-cured ham 显示文摘	Motilva M J Toldr F Nieto P	1993	Food Chemistry1993，48，2：	1

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