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35篇 您的检索式：作者名="Salvio"

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	题名	作者	年代	出处	被引量
1	Free radical scavenging capacity of MaiIlard reaction poducts as related to colour andfluor escence显示文摘	Francisco JM Salvio J	2001	Food Chem2001，72，1：	1
2	Aberrant E - cadherin and gamma - catenin expression in malignant mesothelioma and its diagnostic and biological relevance 显示文摘	Orecchia S Schillaci F Salvio M	2004	Lung Cancer2004，45，：	1
3	A global view on ARAMIS, a risk assessment methodology for industries in the framework of the SEVESO Ⅱ directive显示文摘	SalviO Debray B	2006	Journal of hazardous materials2006，130，3：	1
4	Hydrox- ymethylfurfural determination in infant milk-based formulas by micellar electrokinetic capillary chromatography显示文摘	Francisco J Morales Salvio Jimenez-Perez	2001	Food Chemistry2001，，72：	1
5	Anti-leukotriene agents compared to inhaled corticosteroids in the management of recurrent and/or chronicasthma in adults and children显示文摘	Ng D Salvio F Hicks G	2004	Cochrane Database Syst Rev2004，，00：	1
6	The efficacy of liver biopsy under ultrasonographic guidance on an outpatient basis显示文摘	Stefano Spiezia Antonio Salvio Carolina Di Somma Caterina Scelzi Angelo Pio Assanti Francesco Giannattasio Maria Varriale Mario Visconti	2002	European Journal of Ultrasound2002，，3：	1
7	Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence显示文摘	Francisco J M Salvio]P		0，，01：	1
8	Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence显示文摘	Francisco J Morales Salvio Jimenez-Perez	2001	Food Chemistry2001，72，：	1
9	Map- ping QTLs regulating morpho-physiological traits and yield: Case studies, shortcomings and perspectives in drought-stressed maize显示文摘	Tuberosa R Salvio S Sanguineti M C	2002	Annals of Botany2002，89，7：	1
10	Study of hydroxymethylfurfural formation from acid degradation of the amadori product in milk-resembling systems 显示文摘	Francisco J Morales Salvio Jime'nez-Pe'rez	1998	J Agric Food Chem1998，46，10：	1
11	The embracing end-to-side neurorrhaphy in rats显示文摘	Viterbo F Salvio AG Griva BL	2012	Acta Cir Bras2012，27，：	1
12	Iron-binding ability of melanoidins from food and model systems显示文摘	Francisco J. Morales Cristina Fernández-Fraguas Salvio Jiménez-Pérez	2004	Food Chemistry2004，，4：	1
13	Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence显示文摘	Francisco J Morales Salvio J P	2001	Food Chemistry2001，72，：	1
14	Hydrox -ymethylfurfural determination in infant milk- based formulas by micellar electrokinetic capillary chromatography显示文摘	FRANCISCO J MORALES SALVIO JIMENEZ-PEREZ	2001	Food Chemistry2001，，72：	1
15	The efficacy of liverbiopsy un- derultrasonographie guidance on anou tpatient basis显示文摘	Spiezi S Salvio A Di Somrna C	2012	Eur J Ultra- sound2012，15，3：	1
16	Iron-binding ability of mel anoidins from food and model systems 显示文摘	Francisco J Morales C F Salvio J P	2005	Food Chemistry2005，90，：	1
17	Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence显示文摘	Francisco J Morales Salvio Jimenez-Perez	2001	Food Chemistry2001，72，1：	1
18	通过热致变分析研究工厂化加工奶的类别特征(Ⅱ)显示文摘	Francisco-J.Morales Carmen Romero Salvio Jimenez-Perez 成映波唐良荣	2001	食品与机械2001，17，1：	1
19	Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence 显示文摘	Francisco J Morales Salvio Jimenez-perez	2001	Food Chemistry2001，72，：	1
20	Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence显示文摘	Francisco J Morales Salvio Jiménez-Pérez	2000	Food Chemistry2000，，1：	1

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