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20篇 您的检索式：作者名="SCALZO A M"

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	题名	作者	年代	出处	被引量
1	Evaluation of fruit aroma quality: comparison between gas chromatography-olfac-tometry (GC-O) and odour activity value (OAV) aroma patterns of strawberries显示文摘	NUZZI M SCALZO R L TESTONI A RIZZOLO A	2008	Food Analytical Methods2008，，1：	1
2	The viscosity of egg products显示文摘	SCALZO A M DICKERSON R W	1970	Food Technology1970，24，12：	1
3	Analysis of cross-cultural color emotion显示文摘	Gao X P Xin J H Sato T Hansuebsal A Scalzo M Kajiwara K		0，，03：	1
4	Evaluation of Fruit Aroma Quality:Comparison Between Gas Chromatography-olfactometry (GC-O) and Odour Activity Value (OAV) Aroma Patterns of Strawberries显示文摘	Nuzzi M Scalzo R L Testoni A	2008	Food analytical methods2008，1，4：	1
5	Plant genotype affects total antioxidant capacity and phenolic content in fruit 显示文摘	Scalzo J Politi A Pellegrini N Mezzetti B Battino M	2005	Nutrition2005，21，：	1
6	Crosstalk between dendritic cells and natural killers cells in vitral infection显示文摘	Andrews D M Andoniou C E Scalzo A A	2005	Mol Immunol2005，42，：	1
7	Functional interactions between dendritic cells and NK cells during viral infection 显示文摘	Andrews D M Scalzo A A Yokoyama W M	2003	Nat Immunol2003，4，2：	1
8	The Jefferson scale of physician empathy: preliminary psychometrics and group comparisons in Italian physicians 显示文摘	Di Lillo M Cicchetti A Lo Scalzo A	2009	Acad Med2009，84，9：	1
9	EPR evaluation of the antiradical activity of wines containing high concentrations of resveratrol显示文摘	Falchi M Lo Scalzo R	2004	Drugs under Experimental and Clinical Research2004，30，3：	1
10	Plant genotype affects total antioxidant capacity and phenolic contents in fruit显示文摘	Scalzo J Politi A Pellegrini N Mezzetti B Battino M	2005	Nutrition2005，21，2：	1
11	Comparison of cardioprotective abilities between the flesh and skin of grapes显示文摘	FALCHI M BERTELLI A SCALZO R L	2006	Journal of Agricultural and Food Chemistry2006，54，18：	1
12	Evaluation of fruit aroma quality: comparison between gas chromatography- olfactometry (GC-O) and odour activity value (OAV) aroma patterns of strawberries 显示文摘	Nuzzi M Scalzo R L Testoni A	2008	Food Analytical Methods2008，1，4：	1
13	Isolation of corn- oside from Olea europaea and its transformation into halleridone 显示文摘	Bianeo A Scalzo R L Scarpati M L	1993	Phytoehemistry1993，32，2：	1
14	EPR evaluation of the antiradical activity of wines containing high concentrations of resveratrol显示文摘	BERTELLI A FALCHI M LO SCALZO R	2004	Drags under Experimental and Clinical Research2004，30，3：	1
15	Plant genotype affects total antioxidant capacity and phenolic contents in fruit显示文摘	Scalzo J Politi A Pellegrini N Mezzetti B Battino M		0，，：	1
16	EPR evaluation of the antiradical activity of wines containing high concentrations of rcsvcratrol 显示文摘	BERTELLI A FALCI-H M LO SCALZO R ct al	2004	Durg Exp Ciin Res2004，30，3：	1
17	Residence time of milk products in holding tubes of hightemperature short time pasteurizes 显示文摘	Dickerson J R Scalzo R W Reed A M	1968	J Dairy Scl1968，51，：	1
18	Evaluation of Fruit Aroma Quality: Comparison between gas chromatography-olfactometry (GC -O) and odour activity value (OAV) aroma patterns of strawberries显示文摘	Nuzzi M Scalzo R L Testoni A Rizzolo A	2008	Food Analytical Methods2008，1，4：	1
19	Functional interactions between dendritic cells and NK ceils during viral infection显示文摘	ANDREWS D M SCALZO A A YOKOYAMA W M	2003	Nat Immunol2003，4，2：	1
20	Comparison of cardioprotective abilities between the flesh and skin of grapes 显示文摘	Falchi M Bertelli A Scalzo R L	2006	Journal of Agricultural and Food Chemistry2006，54，18：	1

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