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74篇 您的检索式：作者名="Borderias"

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	题名	作者	年代	出处	被引量
1	Extension of shelf-life of prawns (Penaeus japonic us ) byvacuum packaging and high-pressure treatment 显示文摘	LOPEZ-CABALLERO M E’PEREZ M M’BORDERIAS J etal	2000	Journal ofFood Protection2000，，10：	1
2	Effect of rigor morris and aging on collagen in trout muscle显示文摘	Montero P Borderias J	1990	Sci food Agric1990，52，：	1
3	Wheat fiber as a functional ingredient in restructured fish products显示文摘	SANCHEZ-ALONSO I HAJI-MALEKI R JAVIER BORDERIAS A	2007	Food Chemistry2007，100，3：	1
4	Effect of rigor mortis and aging on collagen in trout muscle显示文摘	Montero P Borderias J	1990	Sci food Agric1990，52，：	1
5	Arbovirus high fidelity variant loses fitness in mosquitoes and mice显示文摘	Lark L Coffey Yasnee Beeharry Antonio V Borderia	2011	Proc Natl Acad Sci USA2011，108，16：	1
6	Technological effect of red grape antioxidant dietary fibre added to minced fish muscle显示文摘	SANCHEZ-ALONSO I BORDERIAS A J	2008	Interna- tional Journal of Food Science and Technology2008，43，6：	1
7	Effect of freezing and frozen storage on restructured fish prototypes made with glucomannan and fish mince显示文摘	SOLO-DE-ZALDiVAR B HERRANZ B BORDERIAS A J	2014	Food Hydrocolloids2014，，41：	1
8	Asthmacontrol in patients with asthma and allergic rhinitis receiving addon montelukast therapy for 12 months : a retrospectire observational study 显示文摘	Borderias L Mincewicz G Paggiaro PL	2007	Curr Med Res Opin2007，23，4：	1
9	Rheological properties of gels made from high- and low-quality sardine mince with added non-muscle proteins显示文摘	M C BORDERIAS A J MONTERO P	1996	Jounral of Agricultural and Food Chemistry1996，44，3：	1
10	Wheat fiber as a functional ingredient in restructured fish products显示文摘	ISABEL SA' NCHEZ-ALONSO RAMIN HAJI-MALE- KI A JAVIER BORDERIAS	2007	Food Chemistry2007，，100：	1
11	Expressionand function of NKG2D in CD4+ T cells specific for humancytomegalovirus显示文摘	S6ez Borderias A Gum6 M Angulo A	2006	Eur J Immunol2006，36，12：	1
12	Technological implications of addition of wheat dietary fiber to giant squid (Dosidicus gigas) surimi gels显示文摘	Isabel Sanchez-Alonso Mariia T Solas Javier Borderias A		0，，02：	1
13	Viscosity and emulsifying ability of fish and chicken muscle protein 显示文摘	Borderias A J Jimlnez-Colmenero F Tejada M	1985	Journal of Food Technology1985，20，：	1
14	Wheat fiber as a functional ingredient in restructured fish products显示文摘	Sanchez-Alonso I Haji-Maleki R Borderias A J	2007	Food Chemistry2007，100，3：	1
15	Extension of the shelf-life of prawns(penaeus japonicus) by vacuum packaging and high-pressure treatment显示文摘	Lopez-Caballero M E Perez-Mateos M Borderias J A	2000	J Food Protec2000，63，：	1
16	Chemical interactions of nonmuscle proteins in the nerwork of sardine (Sardine pilchardus) muscle gels 显示文摘	Gomez-Guillen M C Borderias A J Montero P	1997	Lebensm-Wiss u-Technol1997，29，：	1
17	Wheat fiber as a functional ingredient in restructured fish products 显示文摘	Sanehez-Alonso I Haji-Maleki R Borderias A J	2007	Food Chemistry2007，100，3：	1
18	Texture analysis of fish fillets and minced fish by both sensory and instrumen- tal methods显示文摘	Borderias A J Lamua M Tejada M	2007	International Journal of Food Science and Technology2007，18，1：	1
19	Emulsifying prop- erties of an ultrafiltered protein from minced fish wash wa- ter显示文摘	Huidobro A Montero P Borderias A J	1998	Food Chem1998，61，3：	1
20	Rheological properties of gels made from high- and low-quality sardine mince with added non-muscles protein显示文摘	Gomez-Guillen M C Borderias A J Montero P	1996	Journal of agriculture and Food Chemistry1996，44，：	1

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