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76篇 您的检索式：作者名="Astiasaran"

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	题名	作者	年代	出处	被引量
1	Combined effect of cooking (grilling and roasting) and chilling storage (with and without air) on lipid and cholesterol oxidation in chicken breast显示文摘	CONCHILLO D A ASTIASARAN I	2003	Journal of Food Protection2003，66，5：	1
2	Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken显示文摘	ConchilloA AD Astiasaran I	2005	Journal of the Science of Food and Agriculture2005，84，：	1
3	Comparison of simultaneous distillation extraction(SDE)and solidphasemicro-extraction(SPME)for the analysis ofvolatile compounds in dry-cured ham显示文摘	GARCIA-ESTEBAN M ANSORENA D ASTIASARAN I	2004	Journal of the Science of Food and Agriculture2004，84，：	1
4	Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction(SPME)显示文摘	GARCIA-ESTEBANA M ANSORENAA D ASTIASARAN I	2004	Talanta2004，64，2：	1
5	Analysis of volatile compounds by GC-MS of a dry fermented sausage:Chorizo de Pamplona 显示文摘	Ansorena D Gimeno O Astiasaran I	2001	Food Research International2001，34，1：	1
6	Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona显示文摘	ANSORENA D GIMENO 0 ASTIASARAN I	2001	Food Research International2001，34，1：	1
7	Addition of palatase M (lipase from Rhizomucor miehei) to dry fermented sau- sages effect over lipolysis and study of the further oxidation process by GC-MS显示文摘	ANSORENA D ZAPELENA M J ASTIASARAN I	1998	Journal of Agricultural and Food Chemistry1998，46，8：	1
8	A review of analytical methods measuring lipid oxidation status in foods : a challenging task 显示文摘	Barriuso B Astiasaran I Ansorena D	2013	European Food Research and Technology2013，236，1：	1
9	Analysis of volatile compounds by GC - MS of a dry fermented saasage: chorizo de Pamplona显示文摘	Ansorena D Gimeno O Astiasaran I	2001	Food Res Int2001，34，：	1
10	Calcium ascorbate as a potential partial substitute for NaC1 in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations显示文摘	GIMENO O ASTIASARAN I BELLO J	2001	Meat Science2001，57，1：	1
11	Influence of thesimultaneous addition of the protease flavourzyme and the lipasenovozyme 677BG on dry fermented sausage compounds extractedby SDE and analyzed by GC-MS 显示文摘	ANSORENA D ASTIASARAN I BELLO J	2000	Agri Food Chem2000，48，6：	1
12	Calcium ascorbate as apotential partial substitute for NaCl in dry fermented sausages :effect on colour, texture and hygienic quality at differentconcentrations显示文摘	Gimeno 0 Astiasaran I Bello J	2001	Meat Science2001，，57：	1
13	A review of analytical methods measuring lipid oxidation status in foods: a challenging task显示文摘	BARRIUSO B ASTIASARAN I ANSORENA D	2013	European Food Research and Technology2013，236，1：	1
14	Calcium ascorbate as a potential partial substitute for NaCI in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations显示文摘	GIMENO O ASTIASARAN I BELLO J	2001	Meat Science2001，57，1：	1
15	Influence of partial replacement of NaC1 with KC1 and CaCl2 on microbiological evolution of dry fermented sausages显示文摘	GIMENO O ASTIASARAN I BELLO J		0，，18：	1
16	Comparison of simultaneous distillation extraction (SDE) and solid-phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham显示文摘	Garcia-Esteban M Ansorena D Astiasaran I		0，，：	1
17	Analysis of volatile compounds by GC - MS of a dry fermented sausage: chorizo de Pamplona显示文摘	ANSORENA D GIMENO O ASTIASARAN I	2001	Food Research International2001，34，1：	1
18	Effect of storage and Packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive and antioxidants 显示文摘	Ansorena D Astiasaran I	2004	Meat Science2004，67，2：	1
19	Analysis ofvolatile compounds by GC-MS of a dry fermented sausage: chorizo dePamplona显示文摘	ANSORENA D GIMENO O ASTIASARAN I	2001	Food Res Int2001，34，1：	1
20	Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction (SPME)显示文摘	Garcia-Estebanm M Ansorena D Astiasaran I	2004	Talanta2004，64，2：	1

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