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31篇 您的检索式：作者名="LARIOS E"

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	题名	作者	年代	出处	被引量
1	Preparation of high dietary fiber powder from lemon juice by-products显示文摘	LARIO Y SENDRA E GARCA-PEREZ J	2004	Food Science and Emerging Technologies2004，5，1：	1
2	Synthesis and characterization of metallic nanoparticles and their incorporation into eleetroconductive polymer composites 显示文摘	T Del Castillo-Castro E Larios Rodriguez Z Molina Arenas	2007	Composites Part A:Applied Science and Manufacturing2007，38，1：	1
3	Incorporation of citrus fibers in fermented milk containing probiotie bacteria显示文摘	Sendra E Fayos P Lario Y	2008	Food Microbiology2008，25，：	1
4	Incorporation of citrus fibers in fermented milk containing probiotic bacteria显示文摘	SENDRA E FAYOS P LARIO Y	2008	Food Microbiol2008，25，：	1
5	Rheology of orange fiber enriched yogurt显示文摘	Garca-Perez F J Sendra E Lario Y	2006	Milchwissenschaft2006，61，1：	1
6	Tea polyphenols inhibit the formation of mutagens during the cooking of meat显示文摘	Weisburger J H Veliath E Larios E		0，，：	1
7	Tea polyphenols inhibit the formation of mutagens during the cooking of meat显示文摘	Weisburger JH Veliath E Larios E	2002	Mutat Res2002，516，12：	1
8	Tea polyphenols inhibit the formatin of mutagens during the cooking of meat 显示文摘	Weisburger JH Veliath E Larios E	2002	Mutat Res2002，516，12：	1
9	Incorporation of citrus fibers in fermented milk containing probiotic bacteria显示文摘	SENDRA E FAYOS P LARIO Y	2008	Food Microbioi2008，25，1：	1
10	Preparation of high dietary fiber powder from lemon juice by- products显示文摘	Y Lario E Sendra J Garc' ia-Pe' fez	2004	Innovative Food Science and Emerging Technologies2004，5，：	1
11	Tea polyphenols inhibit the formation of mutagens during the cooking of meat显示文摘	Weisburger J H Veliath E Larios E	2002	Mutat Res2002，516，12：	1
12	Tea polyphenols inhibit the formation of mutagens during the cooking of meat显示文摘	WEISBURGER J H VELIATH E LARIOS E	2002	Mutation Research/Genetic Toxicology and Environmental Mutagenesis2002，516，12：	1
13	An appli- cation to support the temporal and spatial distributed de- cision-making process in supply chain collaborative plan- ning显示文摘	Alemany M M E Alarc6n F Lario F	2011	Computers in Industry2011，62，5：	1
14	Investigation of commercial MitoLife as an antioxidant and antimutagen 显示文摘	Weisburger J H Hosey J R Larios E	2001	J Nutr2001，17，32：	1
15	Proteomic analysis of plasma from patients withsystemic lupus erythematosus:Increased presence of haptoglobin 2 polypeptide chains overthe 1 isoforms显示文摘	PAVON E J MUNOZ P LARIO A	2006	Proteomics2006，6，1：	1
16	Molecular and cellular effects of green tea on oral cells of smokers: a pilot study 显示文摘	Schwartz J L Baker V Larios E	2005	Mol Nutr Food Res2005，，49：	1
17	Preparation of high dietary fiber powder from lemon juice by-products显示文摘	Y Lario E Sendra J Garcl a-Pe' rez C Fuentes	2004	Innovative Food Science and Emerging Technologies2004，5，：	1
18	A short-term exposure of cucumber plants to rising atmospheric CO2 increases leaf carbohydrate content and enhances nitrate reductase expression and activity显示文摘	Larios B Aguera E de la Haba P	2001	Planta2001，212，2：	1
19	Preparation of high dietary fiber powder from lemon juice by-products显示文摘	Lario Y Sendra E Garcia-Perez J	2004	Innovative Food Science and Emerging Technologies2004，5，1：	1
20	Obtention of lemon fibre from lemon juice by-products显示文摘	Sendra E Lario Y Sayas-Barbera E	2008	Agro Food Industry Hi-Tech2008，19，2：	1

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