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		题名	作者	年代	出处	被引量
	1	Universal and rapid salt-extraction of high quality genomic DNA for PCR-based techniques显示文摘	Salah M A Iciar M	1997	Nucleic Acids Research1997，25，22：	1
	2	Universal and rapid salt-extraction of high quality genomic DNA for PCR-basee techniques显示文摘	Salah M A Iciar M	1997	Nucleic Acids Res1997，25，22：	1
	3	Universal and rapid salt-extraction ofhigh quality genomic DNA for PCR-based techniques显示文摘	Salah M A Iciar M	1997	Nucl Acids Res1997，25，46：	1
	4	Universal and rapid salt-extraction of high quality genomic DNA for PCR-based techniques显示文摘	Salah M A Iciar M	1997	Nucleic Acids Research1997，22，25：	1
	5	Universal and rapid salt-extraction of high quality genomic DNA for PCR-based techniques显示文摘	Salah M A Iciar M	1997	Nucleic Acids Reserch1997，22，25：	1
	6	Growth pattern and age estimation of the coastal sparid fish Pagrus auriga on the Canary Island shelf 显示文摘	JOSE G PAJUELO ICIAR MARTINEZ JOSE A GONZALEZ	2006	Fisheries Research2006，82，：	1
	7	Universal and rapid salt -extraction of high quality genomic DNA for PCR - based techniques显示文摘	Salah M A and Iciar M	1997	Nucleic Acids Reserch1997，25，：	1
	8	Universal and Rapid Salt-Extraction of High Quality Genomic DNA for PCR-Based Techniques 显示文摘	Salah M A Iciar M	1997	Nucleic Acids Reserch1997，22，25：	1
	9	P53 modulates homologous recombination by transcriptional regulation of the rad51 gene 显示文摘	Carmen A L Iciar L T Peter K	2006	EMBO Rep2006，7，2：	1
	10	Universal and rapid salt extraction of high quality genomic DNA for PCR2 based techniques显示文摘	Iciar M	1997	Nucleic Aci ds Res1997，25，22：	1
	11	Universal and rapid salt extraction of high quality genomic DNA for PCR based techniques显示文摘	Salah M A M Iciar	1997	Nucleic Acids Res1997，25，22：	1
	12	Universal and rapid salt -extraction of high quality genomic DNA for PCR - based techniques 显示文摘	Salah M A Iciar M	1997	Nucleic Acids Reserch1997，22，25：	1
	13	Oxidation process affecting fatty acids and cholesterol in fried and roasted salmon显示文摘	MAIDER E M ANGELES Z ICIAR A	2001	Journal of Agricultural and Food Chemistry2001，49，11：	1
	14	Oxidation process affecting fatty acids and cholesterol in fried and roasted salmon显示文摘	Maider EM Angeles Z Iciar A	2001	Food Chemistry2001，49，11：	1
	15	A texture-modified dessert with high nutritional value designed for people with dysphagia:effect of refrigeration and frozen storage显示文摘Dysphagia is commonly associated with malnutrition and an increased choking risk.To overcome these complications,food designed for people with dysphagia should have an appropriate texture and a high nutritional value.In this study,six formulations of a strawberry dessert enriched in protein(calcium caseinate)and fiber(wheat dextrin or inulin)were developed using different hydrocolloids(xanthan gum,carboxymethyl cellulose or modified starch)to provide desirable texture and stability.Nutritional value was calculated and total phenolic content and antioxidant activity of the samples were analyzed.Back-extrusion test,rheological measurements and sensory analysis were performed in refrigerated and frozen samples to characterize their textural and viscoelastic properties.The high content in protein(14.7 g/100 g)and fiber(7.9-8.7 g/100 g)made possible to use the claims“high protein”and“high fiber”.Phytochemicals supplied by strawberries contributed to the antioxidant properties of the dessert.Loss tangent ranged 0.28-0.35 for all the formulations,indicating a weak gel behavior,which could be considered safe to swallow.The formulations with dextrin in combination with carboxymethyl cellulose or xanthan gum seemed to be less susceptible to structural changes during frozen storage.This work provides insights for the development of a nutrient-dense dessert that meets the requirements of people with dysphagia.	María Cartagena Larisa Giura Diana Ansorena Iciar Astiasaran	2024	Food Science and Human Wellness2024，13，1：	0

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