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16篇 您的检索式：作者名="Barcina"

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		题名	作者	年代	出处	被引量
	1	Effect of the activeity level of the added proteolytic enzyme mixture on free amino acids in ripening ossau-iraty cheese显示文摘	Jesus Mara Izco Aurora Irigoyen Paloma Torre Yolanda Barcina	2000	Journal of Chromatography A2000，881，：	1
	2	Direct viable count of Gram-positive and Gram-negative bacteria using ciprofloxacin as inhibitor of cellular division显示文摘	Barcina I Arana I Santorum P	1995	J Microbiol Methods1995，22，2：	1
	3	Evaluation of supercritical fluid extraction as sample preparation method for the study of Roncal cheese aroma 显示文摘	Larrayoz P lbanez F C Ordonez A 1 Torre P Barcina Y	2000	International Dairy Journal2000，，：	1
	4	Validation of capillary electrophoresis in the analysis of ewe’s milk casein显示文摘	Jesús Mar??a Izco Ana Isabel Ordó?ez Paloma Torre Yolanda Barcina	1999	Journal of Chromatography A1999，，1：	1
	5	Ripening of Ossauiraty cheese: determination of free amino acids by RP HPLC and of total free amino acids by the TBNS method 显示文摘	lzcoj M Torre P Barcina Y	2000	Food Control2000，11，1：	1
	6	A comparison of budesonide/for-moterol maintenance and reliever therapy versus conventional bestpractice in asthma management in Spain显示文摘	Quirce S Barcina C Plaza V		J Asthma0，148，8：	1
	7	Survival strategy of Escherchia coli and Enterococcusfaecalis in illuminated fresh and marine system显示文摘	Barcina I Gonzalez JM Iriberri J	1990	J Appl Microbiol1990，68，2：	1
	8	Validation of Capillary Electrophoresis in The Analysis of Ewe' s Milk Casein 显示文摘	TORRE P BARCINA Y	1999	Journal of Chromatography A1999，，832：	1
	9	A reverse- phase high- performance liquid chromatographic method for analyzing complex mixtures of triglycerides: application to the fat fraction of an aged cheese显示文摘	NAJERA A I PEREAA S BARCINA Y	1999	J Am Oil Chem Soc1999，76，3：	1
	10	Evaluation of supercritical fluid extraction as sample preparation method for the study of Roncal cheese aroma 显示文摘	Larrayoz P Ibanez F C Ordonez A I Torre P Barcina Y	2000	International Dairy Journal2000，10，11：	1
	11	Intravenous nicardipine: a new calcium antagonist for perioperative use 显示文摘	Murioz ALE Barcina SM	2001	Rev Esp Anestesiol Reanim2001，48，2：	1
	12	Ripening of Ossau-Iraty cheese:determination of free amino acids by RP-HPLC and of total free amino acids by the TBNS method显示文摘	IZCO J M TORRE P BARCINA Y	2000	Food Control2000，11，1：	1
	13	Casein breakdown during ripening of Idiazabal cheese:Influence of starter and rennet type显示文摘	Vicente M S Ibanez F C Barcina Y	2001	Journal of the Science of Food and Agriculture2001，81，：	1
	14	Ripening of Ossau Iraty cheese: determination of free amino acids by RP HPLC and of total free amino acids by the TBNS method 显示文摘	Izcoj M Torte P Barcina Y	2000	Food Control2000，11，1：	1
	15	Casein breakdown during ripening of Idiazabal cheese: influence of starter and rennet type显示文摘	VICENTE M S IBANEZ F C BARCINA Y	2001	Journal of the Science of Food and Agriculture2001，81，2：	1
	16	Changes in thefree amino acid content during ripening of Idiazabal cheese: influence of starter and rennet type显示文摘	Vicente M S Ibanez F C Barcina Y	2001	Food Chemistry2001，72，3：	1

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