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198篇 您的检索式：作者名="Antequera"

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	题名	作者	年代	出处	被引量
1	Lipid oxidative changes in the processing of Iberian pig hams显示文摘	ANTEQUERA T LOPEZ-BOTE J CORDOBA J J	1992	Food Chemistry1992，45，2：	1
2	Comparison of combined nose - throat swabs with nasopharyngeal aspirates for detection of pan- demic influenza A/H1 N1 2009 virus by real -time reverse transcriptase PCR显示文摘	de la Tabla VO Masid M Antequera P	2010	J Clin Microbiol2010，48，10：	1
3	Effects of salt andtemperature on proteolysis during ripening of Iberian ham 显示文摘	Martin L C6rdoba J J Antequera T f	1998	Meat Science1998，49，：	1
4	Lipid oxidative changes in the processing of Iberian peg hams显示文摘	T Antequera	1992	Food Chemistry1992，45，：	1
5	Structure, function and evolution of CpG island promoters显示文摘	F. Antequera	2003	Cellular and Molecular Life Sciences2003，，8：	1
6	Efficacy of low--level laser therapy and aluminum hydroxide in pa- tients with chemotherapy and radiotherapy-induced oral mucositis显示文摘	Lima A G Antequera R Peres M P	2010	Braz Dent J2010，21，3：	1
7	Volatile compounds in Iberian dry-cured loin显示文摘	E Muriel T Antequera M.J Petrón A.I Andrés J Ruiz	2004	Meat Science2004，，3：	1
8	Phosphodiesterase 7 inhibitor reduced cognitive impairment and pathological hallmarks in a mouse model of Alzheimer's disease 显示文摘	PEREZ-GONZALEZ R PASCUAL C ANTEQUERA D	2013	Neurobiol Aging2013，34，9：	1
9	Use ofpleural fluid c-reactive protein in laboratory diagnosis of pleural effusions显示文摘	Vidriales JL amores Antequera C	1992	Eur J Med1992，1，：	1
10	Evolution of free amino acids and amines during ripening of Iberian cured ham显示文摘	CORDOBA J J ANTEQUERA T GARCIA C	1994	Journal of Agricultural and Food Chemistry1994，42，10：	1
11	Hydrolysis andmaillard reactions ripening of Iberian ham显示文摘	Ventanas J C6rdoba J J Antequera T	1992	Journal of Food Science1992，57，4：	1
12	Evolution of free amino acids and amines during ripening of Iberian cured ham显示文摘	Cordoba J J Antequera T Carcia C	1994	Journal of Agriculture and Food Chemistry1994，2，10：	1
13	Hydrolysis and Maillard reactions during ripening of Iberian ham显示文摘	Ventanas J Cóardoba J J Antequera T	1992	Journal of Food Science1992，57，：	1
14	Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham显示文摘	M. Flores M.C. Aristoy T. Antequera J.M. Barat F. Toldrá	2011	Food Microbiology2011，，2：	1
15	Efficacy of low-level laser therapy and aluminum hydroxide in patients with chemotherapy and radiotherapy-induced oral mucositis显示文摘	Lima AG Antequera R Peres MP	2010	Braz Dent J2010，21，3：	1
16	Volatile compounds in iberian dry-cured loin显示文摘	Muriel E Antequera T Petrón M J	2004	Meat Science2004，68，3：	1
17	Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams显示文摘	M. Flores M.C. Aristoy T. Antequera J.M. Barat F. Toldrá	2009	Meat Science2009，，2：	1
18	Saliva levels of Abetal- 42 as potential biomarker of Alzheimer's disease: a pilot study显示文摘	Bermejo - Pareja F Antequera D Vargas T		BMC Neurology0，10，6：	1
19	CFAR data fusion center with inhomogeneous receivers显示文摘	Antoni R Ellas-Fuste Antoni Broquetas-Ibars Jordi Puga Antequera	1992	IEEE Trans on Aerospace and Electronic Systems1992，25，1：	1
20	Lipid oxidative changes in the processing of Iberian pig ham显示文摘	Antequera T Ventanas J	1992	Food Chemistry1992，45，：	1

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