维普期刊资源整合服务平台（V6.5）

26篇 您的检索式：作者名="GABBA"

选中清除导出查看参考文献查看引证文献引用追踪共2页首页上一页第1页下一页末页 /2 跳转

	题名	作者	年代	出处	被引量
1	Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham显示文摘	VIRGIL I R SACCAN I G GABBA L	2007	Food Science and Technology2007，5，40：	1
2	Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham显示文摘	Virgili R Saccani G Gabba L	2007	LWT2007，40，5：	1
3	Hand tendon in-volvement in rheumatoid arthritis: an ultrasound study 显示文摘	Filippucci E Gabba A Di Geso L	2012	Semin Arthritis Rheum2012，41，6：	1
4	Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham显示文摘	VIRGIL I R SACCAN I G GABBA L	2007	Food Science and Technology2007，40，5：	1
5	Change of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham显示文摘	Virgili R Saccani G Gabba L	2007	LWT2007，40，5：	1
6	Extraction properties and absorption spectra of dry cured hams made with and without nitrate显示文摘	Parolari G Gabba L Saccani G	2003	Meat Science2003，64，：	1
7	Make automatic power source transfers a success for your plant显示文摘	Gabba A P Hill J D	2001	IEEE Trans on Industry Applications2001，37，2：	1
8	Aldose reductase inhibition in the treatment of diabet- ic neuropathy: where are we in 2004显示文摘	Gabba KH	2004	Curt Diab Rep2004，4，6：	1
9	Changes of free a- mino acids and biogenic amines during extended ageing of Italian dry-cured ham显示文摘	Virgili R Saccani G Gabba L	2007	Food Science and Technology2007，40，5：	1
10	Changes of freeamino acids and biogenic amines during extendedageing of Italian dry cured ham 显示文摘	Virgili R Saccani G Gabba L	2007	LWT - FoodScience and Technology2007，40，5：	1
11	Risk of malignant lymphoma following viral hepatitis infection显示文摘	Pierluigi Cocco Giovanna Piras Maria Monne Antonella Uras Attilio Gabbas Maria G. Ennas Angelo Palmas Marco Murineddu Stefania Collu Massimo Melis Marco Rais Pierfelice Todde Maria G. Cabras Emanuele Angelucci Giovannino Massarelli Alexandra Nieters	2008	International Journal of Hematology2008，，5：	1
12	Joint and tendon involvement in systemic lupus erythematosus: an ultrasound study of hands and wrists in 108 patients 显示文摘	Gabba A Piga M Vacea A	2012	Rheumatology ( Oxford )2012，51，12：	1
13	Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham显示文摘	R. Virgili G. Saccani L. Gabba E. Tanzi C. Soresi Bordini	2006	LWT - Food Science and Technology2006，，5：	1
14	Extraction properties and absorption spectra of dry cured hams made with and without nitrate显示文摘	Parolari G Gabba L Saccani G	2003	Meat Science2003，，64：	1
15	Gastric antral vascular ectasia an unusual cause of gastric outlet obstruction:report of a case显示文摘	Tuveri M Borsezio V Gabbas A	2007	Surg Today2007，37，50：	1
16	Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham显示文摘	VIRGIL R SACCANI G GABBA L	2007	Food Science and Technology2007，40，5：	1
17	Contribution of the Zn-protoporphyrin IX complex to colour development in typical Italian ham显示文摘	GABBA L PAROLARI G	2005	Industria Conserve2005，80，：	1
18	Ultrasound screening for spina bifida cranial and cerebellar signs 显示文摘	Nicolaides DH Gabba SG Campbell S	1986	Lancet1986，1，：	1
19	Extraction properties and absorption spectra of dry cured hams made with and without nitrate显示文摘	PAROLARI G GABBA L SACCANI G	2003	Meat Science2003，64，：	1
20	Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham显示文摘	VIRGILI R SACCAN I G GABBA L		0，，05：	1

返回顶部每页显示：

共2页首页上一页第1页下一页末页 /2 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示