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24篇 您的检索式：作者名="Parolari C"

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	题名	作者	年代	出处	被引量
1	The effect of 'high dose' aprotinin and other factors on bleeding and revisions for bleeding in aduh coronary and valve operations :an analysis of 2190 patients during a five-year period显示文摘	Parolari A Antona C Gerometta P	1995	Eur J Cardiothorac Surg1995，9，6：	1
2	Silk fibroin-polyurethane scaffolds for tissue engineering显示文摘	Petrini P Parolari C Tanzi MC		0，，：	1
3	Silk fibroin-polyurethane scaffolds for tissue engineering显示文摘	Petrini P Parolari C Tanzi MC		0，，：	1
4	Sensory and texture quality of dry-cured ham as affected by endogenous cathepsin B activity and muscle composition显示文摘	Virgili R Parolari G Schivazappa C	1995	Journal of Food Science1995，60，：	1
5	FREE AMINO ACIDS AND DIPEPTIDES IN DRY-CURED HAM 显示文摘	R VIRGILI G PAROLARI C SORESI BORDINI	1999	Journal of Muscle Foods1999，10，2：	1
6	Aprotinin and deep hypothermic circulatory arrest:there are no benefits even when appropriate amounts of heparin are given显示文摘	Parolari A Antona C Alamanni F	1997	Eur J Cardiothorac Surg1997，11，1：	1
7	Lipid and cholesterol oxidation products in dry- cured ham显示文摘	Vestergaard C S Parolari G	1999	Meat Science1999，52，：	1
8	Silk fibroinpolyurethane scaffolds for tissue engineering显示文摘	PETRINI P PAROLARI C TANZI M C	2001	Journal of Materials Science:Mater Med2001，12，1012：	1
9	Nonrheumatic caleific aortic stenosis: an overview from basic science to pharmacological prevention显示文摘	Parolari A Loardi C Mussoni L	2009	Eur J Cardiothorac Surg2009，35，3：	1
10	Proteases in fresh pork muscle and their influence on bitter taste formation in dry-cured ham显示文摘	Virgili R Schivazappa C Parolari G	1998	Journal of Food Biochemistry1998，22，1：	1
11	Cardiopulmonary bypass and oxyen consumption: oxygen delivery and hemodynamics显示文摘	Parolari A Alamanni F Gherli T Bertera A Dainese L Costa C	1999	Ann Thorac Surg1999，67，：	1
12	Sensory and texture quality of dry-cured ham as affected by endogenous cathepsin B activity and muscle composition显示文摘	Virgili R Parolari G Schivazappa C Bordini CS Borri M	1995	Journal of Food Science1995，60，6：	1
13	Effects of raw material on proteolysis and texture of typical Parma barn 显示文摘	Virgili R Parolari G Schivazappa C	1995	Industria Conserve1995，70，1：	1
14	Chemical and sensory properties of dry-cured hams made with and without additives显示文摘	PAROLARI G BERTOLI C RAJA V	2007	Industria Conserve2007，82，3：	1
15	Changes in Zn-porphyrin and proteinous pigments in Italian dry-cured ham during processing and maturation显示文摘	Adamsen C E Moller J K S Parolari G	2006	Meat Science2006，，74：	1
16	Performance of EuroSCORE in CABG and off-pump coronary artery bypass grafting:single institution experience and meta-analysis显示文摘	Parolari A Pesce L L Trezzi M Loardi C Kassem S Brambillasca C	2009	Eur Heart J2009，30，：	1
17	Changes in Zn-porphyrin and proteinous pigments inItalian dry-cured ham during processing and maturation显示文摘	ADAMSEN C E MOLLER J K S PAROLARI G	2006	Meat Science2006，74，：	1
18	Silk fibroin-polyurethane scaffolds for tissue engineering显示文摘	Petrini P Parolari C Tanzi MC	2001	J Mater Sci Mater Med2001，12，1012：	1
19	Proteases in fresh pork muscle and their influence on bitter taste formation in dry-cured ham显示文摘	Virgili R Schivazappa C Parolari G	1998	Journal of Food Biochemistry1998，22，1：	1
20	Sensory and texture quality of dry-cured ham as affected by endogenous eathepsin B activity and muscle composition显示文摘	VIRGILI R PAROLARI G SCHIVAZAPPA C	1995	Journal of Food Science1995，60，6：	1

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