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56篇 您的检索式：作者名="Murkovic"

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	题名	作者	年代	出处	被引量
1	Analysis of minor componentsin olive oil显示文摘	Murkovic M Lechner S Pietzka A	2004	Journal of Biochemical and Biophysical Methods2004，61，15：	1
2	Analysis of heterocyclic aromatic amines显示文摘	Murkovic M	2007	Anal Bioanal Chem2007，389，1：	1
3	Carotenoid content in different varieties of pumpkins显示文摘	Murkovic M Mtilleder U Neunteufl H	2002	Journal of Food Composition and Analysis2002，15，6：	1
4	Fluorescent potential- sensitive dyes for use in solid state sensors for potassium ion显示文摘	Lobnik A Mohr GJ	1996	Anal Chim Acta1996，334，12：	1
5	Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 1: non-volatile compounds) 显示文摘	Murkovic M Piironen V Lampi A M	2004	Food Chemistry2004，84，3：	1
6	Detection and activity evaluation of radical scavenging compounds by using DPPH free radical and on-line HPLC-DPPH methods显示文摘	Bandoniene D Murkovic M Pfannhauser W	2002	Eur Food Res Technol2002，214，2：	1
7	Antioxidant and nitric oxide inhibitory activities of tilapia(Oreochromis niloticus) protein hydrolysate: effect of ultrasonic pretreatment and ultrasonic- assisted enzymatic hydrolysis显示文摘	KANGSANANT S MURKOVIC M THONGRAUNG C	2014	International Journal of Food Science and Technology2014，49，：	1
8	Antioxidant and prooxidant activities of elderberry (Sambucus nigra) extract in Low-Density Lipoprotein Oxidation显示文摘	Peter M Abuja Michael Murkovic Wemer P fannhauser	1998	Journal of Agricultural and Food Chemistry1998，46，：	1
9	Changes in chemical composition of pumpkin seeds during the roasting process for production d pumpkin seed oil(Part 2:volatile compounds)显示文摘	Barbara Siegmund Michael Murkovic	2004	Food Chemistry2004，84，2004：	1
10	PH optical sensors based on sol-gel:chemical doping versus covalent immobilization显示文摘	Oehme I Murkovic I	1998	Anal Chim Acta1998，367，13：	1
11	Analysis of minor components in olive oiI显示文摘	MURKOVIC M LECHNER S PIETZKA A	2004	Journal of Biochemical and Biophysical Methods2004，61，12：	1
12	Formation of 5-hydroxymethyl-2 -furfural (HMF) and 5 - hydroxymethyl- 2- furoic acid during roasting of coffee 显示文摘	Murkovic M Bornik M	2007	Mol Nutr Food Res2007，51，4：	1
13	Analysis of 5-hydroxymethylfurfual in coffee, dried fruits and urine显示文摘	MURKOVIC M PICHLER N	2006	Molecular nutrition & Food research2006，50，9：	1
14	Change in chemical composition of pumpkin seeds during the roasting process for produc- tion of pumpkin seed oil(Part 1: nonvolatile compounds)显示文摘	MURKOVIC M P/IRONEN V MMPI A M	2004	Food Chemistry2004，84，3：	1
15	Formation of the heterocyclic aromatic amine PhlP identification of precursors and intermediates显示文摘	ZOCHLING S MURKOVIC M	2002	Food Chemistry2002，79，1：	1
16	Analysis of 5-hydroxymethylfurfual in coffee, dried fruits and urine显示文摘	MURKOVIC M PICHLER N	2006	Mol Nutr Food Res2006，50，9：	1
17	Analysis of minor components in olive oil显示文摘	Murkovic M Lechner S Pietzka A	2004	Journal of Biochemical andBiophysical Methods2004，1，1：	1
18	Determina-tion of rosmarinic acid in sage and borage leaves by high-performance liquid chromatography with different detection methods显示文摘	D Bandoniene M Murkovic PR Venskutonis	2005	J Chromatogr Sci2005，43，7：	1
19	Formation of 5-hydroxymethyl-2- furfural (HMb3 and 5-hydroxymethyl-2-furoic acid during rroasting of coffee显示文摘	MURKOVIC M BORNIK M A	2007	Mol Nutr Food Res2007，51，1：	1
20	Carotenoid content in different varieties of pumpkins显示文摘	Murkovic M Mulleder U Neunteufl H	2002	Journal of Food Compo-sition and Analysis2002，15，6：	1

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