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34篇 您的检索式：作者名="Garro S"

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	题名	作者	年代	出处	被引量
1	Large-scale preparation of 3-hexenlyl acetate using Candida anttaretica immobilized lipase in hexane 显示文摘	Bourg Garros S Razafindramboa N Pavia A	1998	Biotechnology and Bio- engineering1998，59，4：	1
2	Temperature effect on the biological activity of Bifidobacterium longum CRL 849 and Lactobacillusfermentum CRL 251 in pure and mixed cultures grown in soymilk显示文摘	GARRO M S de VALDEZ G F de GIORI G S	2004	Food Microbiology2004，21，5：	1
3	Reduction of α -galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL722:in vitro and in vivo evaluation of fermented soyamilk显示文摘	J G LeBlanc M S Garro A Silvestroni	2004	Journal of Applied Microbiology2004，97，：	1
4	Reduction of alpha-galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL 722:in vitro and in vivo evaluation of fermented soyamilk显示文摘	LEBLANC J G GARRO M S SILVKSTRONI A	2004	J Appl Microbiol2004，97，4：	1
5	Aglycone pro- duction by Lactobacillus rhamnosus CRL981 during soymilk fermentation显示文摘	Marazza J A Garro M S Giori G S	2009	Food Microbiology2009，26，3：	1
6	Proteolytic activi- ty of Lactobacillus strains on soybean proteins 显示文摘	Aguirre L Hebert E M Garro M S	2014	LWT- Food Science and Technology2014，59，2：	1
7	Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation显示文摘	MARAZZA J A GARRO M S GIORI G S	2009	Food Microbiology2009，26，：	1
8	Starter culture activity in refrigerated fermented soymilk显示文摘	GARRO M S de VALDEZ G F OLIVER G	1999	Journal of Food Protection1999，62，：	1
9	Application of conductimetry for evaluation of lactic starter culture in soymilk显示文摘	GARRO M S de VALDEZ G F de GIORI G S	2001	Journal of Food Science2001，67，3：	1
10	Systematics and biogeographical implications of the phylogenetic relationships between members of the funestus and minimus groups of Anopheles (Diptera: Culicidae) 显示文摘	Garros C Harbach RE Manguin S	2005	J Med Entomol2005，42，1：	1
11	Enzymatic hydrolysis of soybean protein using lactic acid bacteria显示文摘	AGUIRRE L GARRO M S DE GIORI G S	2008	Food Chemistry2008，111，4：	1
12	Bionomics, taxonomy, and distribution of the major malaria vector taxa of Anopheles subgenus Cellia in Southeast Asia: An updated review显示文摘	Manguin S Garros C Dusfour I	2008	Infect Genet Evol2008，8，：	1
13	Temperature effect on the biological activity of Bifidobacterium long- um CRL 849 and LactobaciUus fermentum CRL 251 in pure and mixed cultures grown in soymilk 显示文摘	MARISA S GARRO GRACIELA F DE VALDEZ GRACIELA S	2004	Food Chemistry2004，21，5：	1
14	Kinetics of wood degradation by fungi with x-ray microdensitometric technique 显示文摘	Bucur V Garros S Navarrete A	1997	WoodSci-Technol1997，31，5：	1
15	Biological activity of Bifidbacterium longum in response to environmental pH显示文摘	Marisa S Garro Laura Aguirre Graciela Savoy de Giori	2006	Applied Microbiology Biotechnology2006，70，：	1
16	Casein phosphoproteome:identification of phosphoproteins by combined mass spectrometry and two-dimensional gel electrophoresis显示文摘	Mamone G Caira S Garro G Nicolai A Ferranti P Picariello G Malorni A Chianese L Addeo F		0，，：	1
17	Intravenous amiodarone facilitates electrical cardioversion in patients with persistent atrial fibrillation pre-treated with oral amiodarone显示文摘	Pablo A. Fernández Ricardo Bonato Jorge Galperin Rubén A. Sánchez Hugo A. Garro Rafael Acunzo Manuel Lago Marcelo V. Elizari Pablo A. Chiale	2011	International Journal of Cardiology2011，，2：	1
18	Optimization of fermen- tation parameters to study the behavior of selected lactic cultures on soy solid state fermentation 显示文摘	Rodriguez de Olmos A Bru E Garro M S	2014	International Journal of Food Microbiology2014，196，：	1
19	Systematics and biogeographical implications of the phylogeneticre lationships between members of the Funestus and Minimus groups of Anopheles (Diptera: Culicidae) 显示文摘	Garros C Harbach RE Manguin S	2008	J Med Entomol2008，42，：	1
20	Temperature effect on the biological activity of Bifidobacterium longum CRL 849 and Lactobacillus fermentum CRL 251 in pure and mixed cultures grown in soymilk显示文摘	Garro M S Valdez G F Giori G S	2004	Food Microbiology2004，21，：	1

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