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161篇 您的检索式：作者名="Barat M"

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	题名	作者	年代	出处	被引量
1	Total versus abdominal fat mass: relationships with the HPA axis phenotype in obese women显示文摘	Duclos M Marquez PP Barat P	2005	Obes Res2005，13，：	1
2	Potential phosphorus recovery in a WWTP with the BCFS process: Interactions with the biological process 显示文摘	Barat R van Loosdrecht M C M	2006	Water Res2006，40，19：	1
3	Extending and measuring the quality of fresh-cut fruit and vegetables: a review显示文摘	RICO D MARTIN-DIANA A B BARAT J M	2007	Trends in Food Science and Technology2007，18，7：	1
4	Development of a smoked sea bass product with partial sodium replacement显示文摘	FUENTES A BARAT J M	2010	LWT-Food Science and Technology2010，43，9：	1
5	Use of vac- uum impregnation in food salting process显示文摘	CHIRALT A FITO P BARAT J M	2001	Journal of Food Engineering2001，49，：	1
6	Extendingand measuring the quality of fresh-cut fruit and vegetables:areview显示文摘	RICO D MARTIN-DIANA A B BARAT J M	2007	Trends in Food Science and Technology2007，18，7：	1
7	Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaC1 by other chloride salts显示文摘	ARMENTEROS M ARISTOY M C BARAT J M	2012	Meat Science2012，90，2：	1
8	Orange juices enriched with chitosan: Optirnisation for extending the shelf-life显示文摘	MARTIN-DIANA A B RICO D BARAT J M	2009	Innovative Food Science and Emerging Technologies2009，10，：	1
9	Pharmacogenetics of BCR/ABL inhibitors in chronic myeloid leukemia显示文摘	Polillo M Galimberti S BaratèC	2015	Int J Mol Sci2015，16，22：	1
10	Use of vacuum impregnationin food salting process显示文摘	CHIRALT A FITO P BARAT J M	2001	Journal of Food Engineering2001，49，2：	1
11	Effect of su- perehilled storage on the freshness and salting behaviour of Atlantic salmon ( Salmo salar) fillets显示文摘	Gallart-Jomet L Rustad T Barat J M	2007	Food Chemistry2007，103，4：	1
12	Changes in thermal properties of apple due to vacuum impregnation显示文摘	MARTI~NEZ-MONZ0 J BARAT J M GONZALEZ- MARTINEZ C	2000	Journal of Food Engineering2000，43，4：	1
13	Microbiology and physico -chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaC1 by other salts 显示文摘	BlesaL E Alifio M Barat J M	2008	Meat Science2008，78，12：	1
14	Clustered loop buffer organization for low energy VL1W embedded processors显示文摘	Jayapala M Barat F Vander Aa T	2005	Computers2005，54，6：	1
15	Diagnosis and differential assessment of pulmonary arterial hypertension显示文摘	Barat RJ McGoon M Torbicki A	2004	J Am Coil Cardiol2004，43，12：	1
16	Effect of superchilled storage on the freshness and salting behaviour of Atlantic salmon (Salmo salar fillets)显示文摘	GALLART J L RUSTAD T BARAT J M		0，，04：	1
17	Extending and measuring the quality of fresh-cut fruit and vegetables显示文摘	D Rico A B Martin-Diana J M Barat	2007	Trends in food and technology2007，18，7：	1
18	Use of vacuum impreg-nation in food salting process显示文摘	Chiralt A Fito P Barat J M	2001	Journal of Food Engin-eering2001，，49：	1
19	Use of vacuum impregnation in food salting process显示文摘	Chiralt A Fito P Barat J M	2001	Journal of Food Engineering2001，49，2：	1
20	Influence of cod freshness on the salting, drying and desalting stages 显示文摘	BARAT J M GALLART-JORNET L	2006	Journal of Food Engineering2006，73，1：	1

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