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33篇 您的检索式：作者名="Bracho N"

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	题名	作者	年代	出处	被引量
1	Identification of two matrix metalloproteinases in the skeletal muscle of pacific rockfish (Sebastes sp) 显示文摘	BRACHO G E HAARD N F	1995	J Food Biochem1995，19，：	1
2	Effects of brine concentration and temperature on color of vacuum pulse osmotically dehydrated sardine sheets显示文摘	CORZ0 0 BRACHO N MARVAL J	2006	LWT2006，39，6：	1
3	Weibull distribution for modeling air drying of coroba slices显示文摘	Corzo O Bracho N Pereira A	2008	LWT-FoodScience and Technology2008，41，10：	1
4	Weibull distribution for modeling air drying of eorobaslices显示文摘	Corzo O Bracho N Pereira A	2008	LWT-Food Science and Technology2008，41，10：	1
5	Determination of water effective dif- fusion coefficient of sardine sheets during vacuum pulse osmotic dehydration显示文摘	CORZO O BRACHO N	2007	LWT-Food Science and Technology2007，40，8：	1
6	Shrinkage of osmotically dehydrated sardine sheets at changing moisture contents 显示文摘	Corzo O Bracho N	2004	Journal of Food Engineering2004，65，3：	1
7	Equilibrium water and salt contents of sardine sheets during osmotic dehydration 显示文摘	Corzo O Bracho N	2006	LWT- Food Science and Technology2006，39，4：	1
8	Shrinkage of osmotically dehydrated sardine sheets at changing moisture contents 显示文摘	Corzo O Bracho N	2004	Journal of Food Engineering2004，65，3：	1
9	Equilibrium Water and Salt Contents of SardineSheets During Osmotic Dehydration显示文摘	CORZO O BRACHO N	2006	LWT-Food Science and Technol-ogy2006，39，4：	1
10	Automated determination of asulam by enhanced chemiluminescence using luminol / peroxidase system 显示文摘	Schez F G Diaz A N Bracho V	2009	Luminescence2009，24，6：	1
11	Weibull distribution for modeling air drying of coroba slices显示文摘	Corzo O Bracho N Pereira A	2008	LWT-Food Science and Technology2008，41，10：	1
12	Weibull model for thin-layer drying of mango slices at different maturity stages显示文摘	CORZO O BRACHO N ALVAREZ C	2010	Journal of Food Processing and Preservation2010，34，6：	1
13	Effects of brine concentration and temperature on equilibrium distribution coefficients during osmotic dehydration of sardine sheets显示文摘	Corzo O Bracho N	2004	LWT-Food Science and Technology2004，37，4：	1
14	Weibull model for thin-layer drying of mango slices at different maturity stages显示文摘	Corzo O Bracho N Alvarez C	2010	Journal of Food Processing and Preservation2010，34，6：	1
15	A leptin serum concentration less than 10 ng/mL is a predictive marker of outcome in patients with moderate to severe secondary peritonitis 显示文摘	Bracho - Riquelme RL Reyes - Romero MA Pescador N	2008	Eur Surg Res2008，41，2：	1
16	Water effective diffusion coefficient of mango slices at different maturity stages during air drying 显示文摘	Corzo O Bracho N Alvarez C	2008	Journal of Food Engineering2008，87，：	1
17	Color change kinetics of sardine sheets during vacuum pulse osmotic dehydration显示文摘	Corzo O Bracho N Marjal J	2006	Journal of Food Engineering2006，75，1：	1
18	Osmotic dehydration kinetics of sardine sheets using Zugarramurdi and Lupln model 显示文摘	Corzo O Bracho N	2005	Journal of Food Engineering2005，66，：	1
19	Effects of brine concentration and temperature on color of vacuum pulse osmotically dehydrated sardine sheets显示文摘	CORZO O BRACHO N MARVAL J	2006	LWT2006，39，6：	1
20	Osmotic dehydration kinetic of sardine sheets using Zugarramurdi and Lupin model显示文摘	Corzo O Bracho N	2005	Journal of Food Engineering2005，66，：	1

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