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45篇 您的检索式：作者名="SAURA C F"

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	题名	作者	年代	出处	被引量
1	Effect of temperature on the free radical scavenging ca- pacity of extracts from red and white grape pomace peel 显示文摘	LARRAURI J A SANCHEZ - MORENO C SAURA - CALIXTO F	1998	J Agric Food Chem1998，46，7：	1
2	Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels 显示文摘	Larrauri JA Sanchez - Moreno C Saura - Calixto F	1998	Journal Agricul-tural Food Chemistry1998，46，7：	1
3	Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels显示文摘	Lamauri J A Scanchez M C Saura C F	1998	Journal of Agricultural and Food Chemistry1998，46，：	1
4	Effects of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels 显示文摘	Larrauri J A Sanchez - Moreno C Saura - Calixto F	1998	Journal of Agricultural and Food Chemistry1998，46，7：	1
5	Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels显示文摘	LARRAURI J A SANCHEZ M C SAURA C F		0，，07：	1
6	Antioxidant dietary fiber product: a new concept and a potential food ingredient显示文摘	SAURA C F	1998	Journal of Agricultural and Food Chemistry1998，46，10：	1
7	Antioxidant protection of white grape pomace on restructured fish products during frozen storage 显示文摘	SANCHEZA I JIMENEZ E A SAURA C F	2008	LWT-food Science and Technology2008，41，1：	1
8	Effect of temperature on the free radical scavenging capacity of extracts from red andwhite grape pomace peels 显示文摘	Larrauri J A Sanchezm C Saura C F	1998	Agric Food Chem1998，46，7：	1
9	Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels显示文摘	Larrauri J A Sanchez-Moreno C Saura Calixto F	1998	J Agric Food Chem1998，46，7：	1
10	Free radi~ cal scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents 显示文摘	Sanchez - Moreno C Larrauri J A Saura - Calixto F	1999	Food Res Int1999，32，6：	1
11	Free radical scavenging capacity and inhibition of liqid oxidation of wines, grape juices and related polyphenohc constituents 显示文摘	Sanchez - Moreno C Larrauri JA Saura - Calixto F	1999	Food Resint1999，32，：	1
12	An approach to the influence of nutrients and other food constituents on resistant starch formation显示文摘	A Esearpa M C Gonzalez M D Morales F Saura Calixto	1997	Food Chemistry1997，60，：	1
13	Effects of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels显示文摘	Larrauri J A Sanchez M C Saura C F	1998	Journal of Agricultural and Food Chemistry1998，46，：	1
14	Effect of temperature on the free radical scavenging capacity of extracts fromred and white grape pomace peels 显示文摘	LARRAURI J A SANCHEZ - MORENO C SAURA - CALIXTO F	1998	J Agric Food Chem1998，46，7：	1
15	Effect of solvent and certain food constituents on different antioxidant capacity assay显示文摘	PEREZ J J SAURA C F	2006	Food Research International2006，39，1：	1
16	EFFECTS OF TEM- PERATURE ON THE FREE RADICAL SCAVENGING CAPACITY OF EXTRACTS FROM RED AND WHITE GRAPE POMACE PEELS显示文摘	LARRAURI J A SANCHEZ M C SAURA C F	1998	JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY1998，46，：	1
17	Scavenging capaeity of extracts from red and white grape pomace peels显示文摘	Larrauri J A Sanchez Moreno C Saura Calixto F	1998	J Agriculture Food Chemistry1998，46，7：	1
18	Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels显示文摘	LARRAURI J A SANCHEZ M C SAURA C F	1998	Agric Food Chem1998，46，7：	1
19	A procedure to measure the antiradical efficiency of polyphenols显示文摘	Sanchez Moreno C Larrauri J A Saura Calixto F	1998	Journal of the Science of Food and Agriculture1998，76，2：	1
20	Antioxidant dietary fiber product: a new concept and apotential food ingredient 显示文摘	SAURA C F	1998	Journal of Agricultural and Food Chemistry1998，46，10：	1

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