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25篇 您的检索式：作者名="Guardia T"

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	题名	作者	年代	出处	被引量
1	Comparative study of flavonoids in experimental models of inflammation 显示文摘	Rotelli AE Guardia T Juarez AO	2003	Pharmacol Res2003，48，6：	1
2	Brominated flame retardant concentrations and trends in abiotic media显示文摘	HALE R C LA GUARDIA M J HARVEY E GAYLOR M O MAINOR T M	2006	Chemosphere2006，64，2：	1
3	Assessment of high hydrostatic pressure starter culture on the quality properties of low-acid fermented sausages显示文摘	MARCOS B AYMERICH T GUARDIA M D		0，，01：	1
4	The role of peroxisome proliferator- activated receptor beta/delta on the inflammatory basis of metabolic disease 显示文摘	Coil T Barroso E Alvarez - Guardia D	2006	PPAR Res2006，18，1：	1
5	Assessment of high hydrostatic pressure starter culture on the quality properties of low-acid fermented sausages显示文摘	Marcos B Aymerich T Guardia M D	2007	Meat Sc2007，76，：	1
6	Comparative study of flavonoids in experimental models of inflammation 显示文摘	Rotelli AE Guardia T	2003	Pharmacol Res2003，48，6：	1
7	Assessment of high hydrostatic pressure starter culture on the quality properties of low-acid fermented sausages显示文摘	MARCOS B AYMERICH T GUARDIA M D	2007	Meat Science2007，76，：	1
8	Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages显示文摘	Marcos B Aymerich T Dolors Guardia M	2007	Meat Science2007，76，1：	1
9	Prevalence of vitamin D depletion among suobjects seeking advice on osteoporesis: a five - year cross - sectional study with pulic health implications 显示文摘	Guardia G Parikh N Eskrrige T	2008	Osteoporos Int2008，19，3：	1
10	Comparative study of flavonoids in experimental models of inflammation 显示文摘	Rotelli A E Guardia T Juarez A O	2003	PHARMACOLOGICAL RESEARCH2003，48，6：	1
11	Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages显示文摘	Marcos B Aymerich T Dolors Guardia M	2007	Meat Science2007，76，1：	1
12	Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages显示文摘	MARCOS B AYMERICH T GUARDIA M D	2007	Meat Science2007，76，1：	1
13	Anti-inflammatory properties of plant flavonoids:Effects of rurin,quercetin and hesperidin on adjuvant arthritis in rat显示文摘	Guardia T Rotelli A E Juarez A O	2001	Ⅱ Farmaco2001，56，：	1
14	Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages显示文摘	Marcos B Aymerich T Dolors Guardia M	2007	Meat science2007，76，1：	1
15	Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages显示文摘	Marcos B Aymerich T Dolors Guardia M	2007	Meat Science2007，76，1：	1
16	Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages显示文摘	Marcos B Aymerich T Guardia M D	2007	Meat Science2007，76，3：	1
17	Assessment of high hydrostatic pressure starter culture on the qualityproperties of low-acid fermented sausages 显示文摘	Marcos B Aymerich T Guardia M D	2007	Meat Science2007，76，1：	1
18	Comparative study of flavonoids in experimental models of inflammation显示文摘	ROTELLI A E GUARDIA T JUAREZ A O	2003	Pharmacol Res2003，48，6：	1
19	Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages显示文摘	ARCOS B AVMERICH T GUARDIA M D	2007	Meat Science2007，，76：	1
20	Comparative study of flavonoids in experimental models of inflamemation 显示文摘	ROTELLI A E GUARDIA T JUAREZ A O	2003	Pharmaeol Res2003，48，6：	1

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