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16篇 您的检索式：作者名="Pataro"

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		题名	作者	年代	出处	被引量
	1	Effect of electric and flow pa rameters on PEF treatment efficiency 显示文摘	Gianpiero Pataro Giorgio Donsi	2011	Journal of Food En gineering2011，105，3：	1
	2	Assocfation be- tween severity of body mass index and periodontal condi- tion in women显示文摘	Pataro AL Costa FO Cortelli SC	2012	Clin Oral Investig2012，16，3：	1
	3	The effeets of ohmic and conventional blanehing on the nutritional, bioae- tive compounds and quality parameters of artichoke heads 显示文摘	GUIDA V FERRARI G PATARO G	2013	LWT-Food Science and Technology2013，53，2：	1
	4	Bacterial inactivation in fruit juices using a continuous flow Pulsed Light(PL) system显示文摘	Pataro G Munoz A Palgan L	2011	Food Research International2011，44，6：	1
	5	Physiological characterization of yeasts isolated from artisanal fermentation in an Aguardente distillery显示文摘	Pataro Carla Santos Alessandra Correa SprayaR	1998	Rev Microbiol1998，29，2：	1
	6	Bacterial inactivation in fruit juices using a continuous flow Pulsed Light (PL) system显示文摘	Pataro G Mufioz A Pa\|gan I	2011	Food Research International2011，44，6：	1
	7	Association between se- verity of body mass index and periodontal condition in women 显示文摘	Pataro AL Costa FO Cortelli SC	2012	Clin Oral Investig2012，16，3：	1
	8	Bacterial inactivation in fruit juices using a continuous flow Pulsed Light (PL) system显示文摘	G. Pataro A. Mu?oz I. Palgan F. Noci G. Ferrari J.G. Lyng	2011	Food Research International2011，，6：	1
	9	The effects of ohmic and conventional blanching on the nutritional, bioactive compounds and quality parameters of arti- choke heads 显示文摘	Guida V Ferrari G Pataro G	2013	LWT-Food Science and Technolo- gy2013，53，02：	1
	10	Bacterial inactivation in fruit juices using a continuous flow pulsed light ( PL ) system显示文摘	Pataro G Palgan I Noci F	2011	Food Research International2011，44，6：	1
	11	Polymer:bioceramic composites optimization by tetracycline addition显示文摘	Pataro AL Oliveira MF Teixeira KI	2007	Int J Pharm2007，336，1：	1
	12	In vitro effects of a chlorhexidine controlled delivery system显示文摘	FRANCO C F PATARO A L OUZA L C E	2003	Artif Organs2003，27，5：	1
	13	Bacterial inactivation in fruit juices using a continuous ow Pulsed Light (PL) system显示文摘	PATARO G MUNOZ A PALGAN I NOCI F FERRARI G LYNG J G	2011	Food Research International2011，44，：	1
	14	The effects of ohmic and conventional blanching on the nutritional, bioactive compounds and quality parameters of artichoke heads显示文摘	Guida V Ferrari G Pataro G	2013	LWT-Food Science and Technology2013，53，2：	1
	15	The effects of ohmic and conventional blanching on the nutritional, bioactive compounds and quality parameters of artichoke heads显示文摘	GUIDA V FERRARI G PATARO G	2013	LWT-Food Sci Technol2013，53，2：	1
	16	The effects of ohmic and conventional blanching on the nutritional, bioactive compounds and quality parameters of artichoke heads显示文摘	Guida V Ferrari G Pataro G Chambery A DiMaro A Parente A	2013	Lebensmittel-Wissenschaftund-Technologie Food Science and Technology2013，53，2：	1

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