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30篇 您的检索式：作者名="NADRA M C"

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	题名	作者	年代	出处	被引量
1	Pediocin N5p from Pediococcus pentosaceus:adsorption on bacterial strains 显示文摘	de Nadra M C M de Lamelas D S de Saad A M S	1998	International Journal of Food Microbiology1998，39，：	1
2	Acetaldehyde metabolism in lactic acid bacteria显示文摘	Raya R R Manca De Nadra M C Pesee De Ruiz Hoigado A	1986	Milchwissenschaft1986，41，：	1
3	Biogenic amine production by Lactobacillus显示文摘	M E Arena M C Manca de Nadra	2001	J of Applied Microbiology2001，90，：	1
4	Biogenic amine production by Lactobacillus显示文摘	Arena M E Manea de Nadra M C	2001	J Appl Microbiol2001，90，2：	1
5	Influence of ethanol and lowpH on arginine and citrulline metabolism in lactic acid bacteria fromwine显示文摘	ARENA M E MANCA DE NADRA M C	2005	Res Microbiol2005，156，：	1
6	A comparative survey of two analytical methods for identification and quantification ofhiogenie amines显示文摘	Alberto M R Arena M E Manea De Nadra M C	2002	Food Control2002，13，2：	1
7	Influence of ethanol and low pH on arginine and citrullinemetabolism in lactic acid bacteria from wine 显示文摘	Arena M E Manca de Nadra M C	2005	Research in Microbiology2005，156，8：	1
8	Influence of ethanol and low pH on arginine and citrulline metabolism in lactic acid bacteria from wine显示文摘	Arena M E Manea de Nadra M C	2005	Research in Microbiology2005，156，：	1
9	Antibacterial effect of phenolic compounds from different wines 显示文摘	Rodrlguez Vaquero M Alberto M R Mancade Nadra M C	2007	Food Control2007，18，：	1
10	Protease activity of Oenococcus oeni viable cells on red wine nitrogenous macromolecular fraction in presence of SO2 and ethanol显示文摘	MANCA de NADRA M C FAIAS M E PUEYO E	2005	Food Control2005，16，：	1
11	Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusions显示文摘	Vaquero M J R Serravvalie L R T de Nadra M C M	2010	Food Control2010，21，5：	1
12	Influence of ethanol and low pH on arginine and citrulline metabolism in lactic acid bacteria from wine显示文摘	Arena M E and de Nadra M C M	2005	Res Microbiol2005，156，8：	1
13	Influence of ethanol and low pH on arginine and citruline metabolism in lactic acid bacteria form wine显示文摘	Arena M E Manca de Nadra M C	2005	Research in Microbiology2005，156，：	1
14	Pediocin N5p from Pediocoecus pentosaceus:adsorption on bacterial strains显示文摘	M C Manca de Nadra D Sandino de Lamelas A M Strasser de Saad	1998	International Journal of Food Microbiology1998，39，：	1
15	Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusions 显示文摘	Rodrfguez Vaquero M J Tomassini Serravalle L R Manca de Nadra M C	2010	Food Control2010，21，5：	1
16	The arginine deiminase pathway in the wine lactic acid bacterium Lactobacillus hilgardii XjB: structural and functional study of the arcABC genes显示文摘	ARENA M E NADRA M C MUIqOZ R	2002	Gene2002，301，12：	1
17	Arginine, citruUine and ornithine metabolism by lactic acid bacteria from wine显示文摘	ARENA M E SAGUIR F M NADRA M C	1999	International Journal of Food Microbiology1999，52，3：	1
18	A comparative survey of two analytical methods for identification and quantification of biogenic amines 显示文摘	Alberto M R Arena M E Manca de Nadra M C	2002	Food contral2002，13，：	1
19	Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusions显示文摘	VAQUERO M J R SERRAVALLE L R T de NADRA M C M	2010	Food Control2010，21，5：	1
20	Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusions显示文摘	Vaquero M J R Serravalle L R T de Nadra M C M	2010	Food Control2010，21，5：	1

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