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120篇 您的检索式：作者名="SPILIMBERGO S"

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	题名	作者	年代	出处	被引量
1	High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future显示文摘	Garicia Gonzalez L Elst K Spilimbergo S	2007	International Journal of Food Microbiology2007，117，：	1
2	Determination of extracellular and intracellular pH of Bacillus subtilis suspension under CO2 treatment 显示文摘	Spilimbergo S Bertucco A Basso G	2005	Biotechnology and Bioengineering2005，92，：	1
3	The cuttingedge technique for safe osteotomies in craniofacial surgery: the piezosurgery bone scalpel 显示文摘	Nordera P Spanio di Spilimbergo S Stenico A	2007	Plast Reconstr Surg2007，120，7：	1
4	Intracellular pH measurement during high- pressure COz pasteurization evaluated by cell fluorescent staining 显示文摘	Spilimbergo S Quarantaa A Garcia - Gonzalezb L	2010	The Journal of Supercritical Fluids2010，53，：	1
5	Non-thermal Bacteria inactivation with dense CO2显示文摘	Spilimbergo S Bertucco A	2003	Biotechnology and Bioenginerring2003，84，：	1
6	Inactivation of Bacillus subtilis spores by supercritical CO2 treatment显示文摘	Spilimbergo S Bertucco A	2003	Innovative Food Science and Emerging Technologies2003，4，2：	1
7	High pressure carbon dioxide inactivation of microorganisms in foods: The past,the present and the future显示文摘	Garcia- Gonzalez L Geeraerd A H Spilimbergo S	2007	International journal of food microbiology2007，117，1：	1
8	Inactivation of Bacillus subtilis spores by supercritical CO2 treatment显示文摘	Spilimbergo S Bertucco A Lauro F M	2003	Innovative Food Science and Emerging Technologies2003，，4：	1
9	Non-thermal bacteria inactivation with dense CO2显示文摘	Spilimbergo S Bertucco A	2003	Biotechnol Bioeng2003，84，6：	1
10	Non-thermal bacteria inactivation with dense CO2 显示文摘	Spilimbergo S Bertucco A	2003	Biotechnology and Bioengineering2003，84，：	1
11	High pressure carbon dioxide inactivation of microorganisms in foods:The past,the present and the future 显示文摘	Garcia- Gonzalez L Geeraerd A H Spilimbergo S	2007	International Journal of Food Mcrobiology2007，117，1：	1
12	High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future 显示文摘	Garcia-Gonzalez L Geeraerd A H Spilimbergo S	2007	International Journal of Food Microbiology2007，117，1：	1
13	High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future显示文摘	GARCIA G L GEERAERD A H SPILIMBERGO S	2007	International Journal of Food Microbiology2007，117，1：	1
14	Non-thermal bacterial inactivation with dense CO2 显示文摘	Spilimbergo S Bertucco A	2003	Bioteehnology and Bioengineering2003，84，6：	1
15	Non-thermal bacteria inactivation with dense CO2 显示文摘	Spilimbergo S Bertuecco A	2003	Biotechnology and Bioengineering2003，84，：	1
16	Inactivation of bacteria and spores by pulse electric field and high pressure CO2 at low temperature显示文摘	Spilimbergo S Dehghani F Bertucco A	2003	Biotechnology and Bioengineering2003，82，1：	1
17	High pressure carbon dioxide pasteurization of solid foods: Cturent knowledge and future outlooks 显示文摘	Ferrentino G: Spilimbergo S	2011	Trends in Food Science & Technology2011，22，8：	1
18	High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future显示文摘	Garcia-Gonzalez L Geeraerd A H Spilimbergo S	2007	International Journal of Food Microbiology2007，11，1：	1
19	Microbial inactivation by high- pressure显示文摘	Spilimbergo S Elvassore N Bertucco A	2002	The Journal of Supercritical Fluids2002，，1：	1
20	Microbial inactivation by high-pressure显示文摘	Spilimbergo S Elvassore N Bertucco A	2002	Supercritical Fluids2002，22，：	1

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