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125篇 您的检索式：作者名="D Ansorena"

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	题名	作者	年代	出处	被引量
1	Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted arabica coffee显示文摘	Sanz C Ansorena D Bello J Cid C	2001	Journal of Agricultural and Food Chemistry2001，49，3：	1
2	Stability of sterols in phytosterol-enriched milk under different heating conditions显示文摘	Menéndez-Carre(n) o M Ansorena D Astiasara? n I	2008	Journal of Agricultural and Food Chemistry2008，56，10：	1
3	Analysis of volatile compounds by GC-MS of a dry fermented sausage:chorizo de Pamplona显示文摘	ANSORENA D GIMENO O N I A	2001	Food Research International2001，34，：	1
4	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
5	Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages 显示文摘	Muguerza E Fista G Ansorena D	2002	Meat Science2002，61，4：	1
6	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
7	Effect of storage and packagingon fatty acid composition and oxidation in dry fermented sausagesmade with added olive oil and antioxidants 显示文摘	Ansorena D Astiasardn I	2004	Meat Science2004，67，2：	1
8	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
9	Stability of avocado oil during heating:comparative study to olive oil显示文摘	Berasategi I Barriuso B Ansorena D	2012	Food Chemistry2012，132，1：	1
10	1998 Simultaneous Addition of Palatase M and Protease P to a Dry Fermented Sausage Elaoration: Effect Over Peptidic and Lipid Fractions显示文摘	Ansorena D	1998	Meat Science1998，50，：	1
11	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
12	Oxysterols:a world to explore显示文摘	Otaegui-Arrazola A Menendez-Carre(n)o M Ansorena D	2010	Food and Chemical Toxicology2010，48，12：	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	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
15	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-Esteban M Ansorena D I Astiasarán		0，，：	1
16	Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona显示文摘	ANSORENA D GIMENO O ASTIASARONAND I	2001	Food Res lilt2001，34，1：	1
17	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
18	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
19	Characterization of chorizo de Pamplona: instrumental measurements of color and texture 显示文摘	GIMENO O ANSORENA D ASTIAS I	2000	Food Chemistry2000，69，2：	1
20	Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production显示文摘	ANSORENA D MONTEL M C ROKKA M	2002	Meat Science2002，61，2：	1

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