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150篇 您的检索式：作者名="SANZ Y"

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	题名	作者	年代	出处	被引量
1	Hydrolysis of porkmuscle sarcoplasmic protoins by Lactobacillus curvaJus andLactobacillus sakei 显示文摘	Fadda S Sanz Y Vignolo G	1999	Applied and Environmental Mi-crobiology1999，65，2：	1
2	Factors associated with bronchiectasis in patients with COPD显示文摘	Martinez-Garcia MA Soler-Cataluna JJ Donat Sanz Y	2011	Chest2011，140，：	1
3	Spreading of persistent infections in heterogeneous populations显示文摘	SANZ J FLORIA L M MORENO Y	2010	Physics Review E2010，81，05：	1
4	PCR-based fingerprinting techniques for rapid detection of animal species in meat products显示文摘	Saez R Sanz Y Toldr6 F	2004	Meat Sci2004，66，3：	1
5	Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomices hansenii and Lactobacillus sakei显示文摘	BOLUMAR T SANZ Y ARISTOY M C	2006	Meat Science2006，，72：	1
6	Medullary carcinoma of the breast: a malignant lesion mimicking a benign one 显示文摘	Lorente Ramos RM del Valle Sanz Y Alcaraz Mexia MJ	2006	Radiologia2006，48，3：	1
7	Dry- curedham flavour: enzymatic generation and process influence显示文摘	TOLDRA F FLORES M SANZ Y	1997	Food Chemistry1997，59，4：	1
8	Production of bac- teriocin-like inhibitory compounds by human fecal Bifidobacterium strains 显示文摘	Collado M C Hernandez M Sanz Y	2005	Journal of Food Protection2005，68，5：	1
9	Differences in faecal bacterial communities in coeliac and healthy children as detected by PCR and denaturing gradient gel electrophoresis 显示文摘	SANZ Y SANCHEZ E MARZOTTO M	2007	FEMS Immunol Med Microbiol2007，51，3：	1
10	Characterzation of muscle sarcoplasmic and myofibrinar protein hydrolysis caused by Lactobacillus plantarum显示文摘	FADDA S SANZ Y VIGNOLO G	1999	Applied and Environmental Microbiology1999，65，：	1
11	Effect of pre-ripening on microbial and chemical changes in dry fermented sausages显示文摘	Sanz Y Flores J Toldra F	1997	Food Microbiology1997，，14：	1
12	Comparison of in vitro models to study bacterial adhesion to the intestinal epithelium 显示文摘	LAPARRAJ M SANZ Y	2009	Letters in Applied Microbiology2009，49，6：	1
13	Prebiotic potential of a refined product containing pectic oligosaccharides 显示文摘	Gull6n B Gull6n P Sanz Y	2011	LWT-Food Science and Technology2011，44，11：	1
14	The JH2 domain and SH2- JH2 linker regulate JAK2 activity: A detailed kinetic analysis of wild type and V617F mutant kinase domains显示文摘	Sanz A Niranjan Y Hammarn H	2014	Biochimica et Biophysica Acta2014，1844，10：	1
15	Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei显示文摘	BOLUMAR T SANZ Y FLORES M		0，，03：	1
16	Dry-cured ham flavor, enzymatic generation and process influence显示文摘	Toldra F Flores M Sanz Y	1997	Food Chemistry1997，59，4：	1
17	Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei显示文摘	BOLUMAR T SANZ Y FLORES M	2006	Meat Science2006，72，3：	1
18	Hydrolysis of pork muscle sarcoplasmatic proteins by Lactobacillus curvatus and Lactobacillus sake显示文摘	FADDA S SANZ Y VIGNOLO G		0，，2：	1
19	Purification and properties of an arginyl aminopeptidase from Debaryomyces hansenii 显示文摘	Bolumar T Sanz Y Aristoy M C	2003	International Journal of Food Microbiology2003，86，12：	1
20	Dry-cured ham flavour: Enzymatic generation and process influence显示文摘	TOLDRá F FLORES M SANZ Y	1997	Food Chemistry1997，59，4：	1

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