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86篇 您的检索式：作者名="Djenane"

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	题名	作者	年代	出处	被引量
1	Multi-level optical data storage in a photobleaching polymer using two-photon excitation under continuous wave illumination显示文摘	Djenan Ganic Daniel Day Min Gu	2002	Optics and Lasers in Engineering2002，，6：	2
2	The sheff- life of beef steaks treated with DI-laetie acid and antioxidants and stored under modified atmospheres 显示文摘	Djenane D Snchez-Escalante A Behrgm JA	2003	Food Microbiolo- gy2003，20，1：	1
3	The effects of ascorbic acid,taurine,carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere显示文摘	Armida Sánchez-Escalante Djamel Djenane Gastón Torrescano	2001	Meat Science2001，58，4：	1
4	The shelf-life of beef steaks treated with dl-lactic acid and antioxidants and stored under modified atmosphere 显示文摘	Djenane D	2003	Food Microbiology2003，20，1：	1
5	Extension oft he shelf life of beef steaks packaged in a modified atmosphere by treatment with rosemary and displayed under UV-free lighting显示文摘	Djenane D Sánchez-Escalante A Beltrán J.A Roncalés P		0，，04：	1
6	Ability of alpha-tocopherol, taurine and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere显示文摘	DJENANE D SANCHEZ-ESCALANTE A BELTRAN J A	2002	Food Chemistry2002，76，4：	1
7	Extension of the shelf life of beef steaks packaged in a modified atmosphere by treatment with rosemary and displayed under UV-free lighting显示文摘	Djenane D Sánchez-Escalante A Beltrán J A	2003	Meat Sci2003，64，：	1
8	Extension of the shelf life of beef steaks packaged in a modified atmosphere by treatment with rosemary and displayed under UV-free lighting显示文摘	Djamel Djenane Armida S 6 nchez-Escalante Jos A	2003	Meat Science2003，，4：	1
9	Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of flesh pork sausages packaged in modified atmosphere显示文摘	MARTINEZ L DJENANE D CILLA I		0，，03：	1
10	Ability of ct-tocopherol, taurine and rosemary, in combination with vitaminC, to increase the oxidative stability of beef streaks packaged in modified atmosphere显示文摘	Djenane D Sanchez-Escalante A Beltran J A	2002	Food Chemistry2002，76，4：	1
11	Extension of the retail display life of fresh beef packaged in modified atmosphere by varying lighting conditions显示文摘	DJENANE D S NCHEZ-ESCALANTE A BELTR N J A	2001	Jottrnal of Food Science2001，66，1：	1
12	Effect of differentconcentrations of carbon dioxide and low concentration ofcarbon monoxide on the shelf-life of fresh pork sausagespackaged in modified atmosphere 显示文摘	Martinez L Djenane D Cilia I	2005	Meat Science2005，71，3：	1
13	Effect of varying oxygen concentrations on the shelf-life of fresh pork sausages packaged in modified atmosphere显示文摘	MARTINEZ L DJENANE D CILLA I	2006	Food Chemistry2006，94，2：	1
14	Beef shelf life in low O2 and CO2 atmospheres containing different low CO concentrations 显示文摘	Luno M Roncales P Djenane D	2000	Meat Science2000，55，：	1
15	Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract显示文摘	CAMO J LORES A DJENANE D	2011	Meat Science2011，88，1：	1
16	Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract 显示文摘	Camo J Lores A Djenane D	2011	Meat science2011，88，1：	1
17	Effect of varying oxygen concentrations on the shelf-life of fresh pork sausages packaged in modified atmosphere显示文摘	MARTINEZ L DJENANE D CILLA I	2006	Food Chemistry2006，94，2：	1
18	Antioxidant effect of carnosine and carnitine in fresh beef steaks stored under modified atmosphere 显示文摘	Djenane D Martinezl Sanchez-Escalante A	2004	Food Chemistry2004，85，：	1
19	Effect of varying oxygen concentrations on the shelf-life of fresh pork sausages packaged in modified atmosphere 显示文摘	Martinez L Djenane D Cilla I et ol	2006	Food Chemistry2006，94，：	1
20	Stabilization of beef meat by a new active packaging containing natural antioxidants显示文摘	NERIN C TOVAR L DJENANE D	2006	Journal of Agricultural and Food Chemistry2006，54，20：	1

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