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57篇 您的检索式：作者名="M PINELO"

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	题名	作者	年代	出处	被引量
1	Murta leaves (Ugni molinae Turcz) as a source of antioxidant polyphenols显示文摘	Rubilar M Pinelo M Ihl M	2006	J Agric Food Chem2006，54，1：	1
2	Selective release of phe- nols from apple skin: mass transfer kinetics during solvent and enzyme-assisted extraction显示文摘	Pinelo M Zornoza B Meyer A S	2008	Separation and Purifica- tion Technology2008，63，：	1
3	Selective release of phenols from apple skin: mass transfer kinetics during solvent and enzyme- assisted extraction显示文摘	PINELO M ZORNOZA B MEYER A S	2008	Separation and Purification Technology2008，63，3：	1
4	Upgrading of grape skins : Significance of plant cell-wall structural components and extraction techniques for phenol release 显示文摘	PINELO M ARNOUS A MEYER A S	2006	Trends in Food Science & Technology2006，17，11：	1
5	Supercritical flu- id and solid-liquid extraction of phenolic antioxidants from grape po- mace: a comparative study显示文摘	PINELO M RUIZ-RODR_ SINEIRO J	2007	Eur Food Res Teeh2007，226，1：	1
6	Membrane technology for purification of enzymatically produced oligosaccharides: Molecular and operational features affecting performance显示文摘	PINELO M JONSSON G MEYER A S	2009	Separation and Purification Technology2009，70，1：	1
7	Juice clarification by protease and pectinase treatments indicates new roles of pectin and protein in cherry juice turbidity 显示文摘	Pinelo M Zeuner B Meyer A S	2010	Food and Bioproducts Processing2010，88，23：	1
8	Extraction of antioxidant phenolics from almond hulls( Prunes amygdalus)and pine sawdust ( Pines pinaster) 显示文摘	M Pinelo M Rubilar J Sineiro	2004	Food Chemistry2004，85，2：	1
9	Processing of Rosa rubigi-nosa: extraction of oil and antioxidant substances显示文摘	FRANCO D PINELO M SINEIRO J	2007	Bioresource Tech- nol2007，98，18：	1
10	Processing of Rosa rubiginosa: Extraction of oil and antioxidant substances 显示文摘	Franco D Pinelo M Sineiro J	2007	Bioresour Technol2007，98，18：	1
11	Juice clarification by protease and pectinase treatments indicates new roles of pectin and protein in cherry juice turbidity显示文摘	PINELO M ZEUNER B MEYER A S	2010	Food Bioprod Process2010，88，23：	1
12	Interaction among phenols in food fortification: negative synergism on antioxidant capacity显示文摘	PINELO M MANZOCCO L NUNEZ M J	2004	Journal of Agricultural and Food Chemistry2004，52，5：	1
13	Optimization of continuous phenol extraction from Vitis vinifera byproducts显示文摘	Pinelo M Del Fabbro P Manzocco L		0，，01：	1
14	Juice clarification by protease and pectinase treatments indicates new roles of pectin and protein in cherry juice turbidity显示文摘	Pinelo M Zeuner B Meyer AS	2010	Food and Bioproducts Processing2010，88，23：	1
15	Upgrading of grape skins: significance of plant cell-wall structural components and extraction techniques for phenol release 显示文摘	Pinelo M Amous A Meyer A S	2006	Trends in Food Science & Technology2006，17，：	1
16	Effect of solvent,temperature,and solvent-to-solid ratio on the total phenolic content and antiradical activity of extracts from different components of grape pomace显示文摘	Pinelo M Rubilar M Jerez M	2005	Journal of Agricultural and Food Chemistry2005，53，6：	1
17	Processing of Rosa rubiginosa:Extraction of oil and antioxidant substances显示文摘	Franco D Pinelo M Sineiro J	2007	Bioresour Technol2007，98，18：	1
18	Mass transfer during continuous solid-liquid extraction of antioxidants from grape by products显示文摘	Pinelo M Sineiro J Núez M J	2006	J Food Eng2006，77，1：	1
19	Supercritical ?uid and solid-liquid extraction of phenolic antioxidants from grape pomace:a comparative study显示文摘	M Pinelo A Ruiz-Rodríguez J Sineiro	2007	Eur Food Res Technol2007，226，：	1
20	Extraction of antioxidant phenolics from almond hulls (Prunus amygdalus) and pine sawdust (Pinus pinaster)显示文摘	M PINELO RUBILAR M SINEIRO J	2004	Food Chemistry2004，85，：	1

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