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| 1 | Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marcphenolics 显示文摘 | SPIGNO G TRAMELLI L FAVERI D M D | 2007 | Food Engineering2007，81，1： | 1 |
| 2 | Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics 显示文摘 | SPIGNO G TRAMELLI L FAVERI M D D | 2007 | Journal of Food Engineering2007，81，： | 1 |
| 3 | Microwave-assisted extraction of tea phenols: a phenomenological study显示文摘 | SPIGNO G De FAVERI D M | 2009 | Journal of Food Engineering2009，93，2： | 1 |
| 4 | Microwave-assisted extraction of tea phenols: A phenomenological study 显示文摘 | Spigno G De Faveri D M | 2009 | J Food Eng2009，93，： | 1 |
| 5 | Microwave-assisted extraction of tea phenols: A phenomenological study 显示文摘 | Spigno G Faveri DM | 2009 | Journal of Food Engineering2009，93，2： | 1 |
| 6 | Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics显示文摘 | SPIGNO G TRAMELLI L FAVERI D M D | 2007 | Journal of Food Engineering2007，81，1： | 1 |
| 7 | Modeling of a vapor-phase fungi bioreactor for the abatement of hexane: fluid dynamics and kinetic aspects显示文摘 | Spigno G De Faveri D M | 2005 | Biotechnology and Bioengineering2005，89，3： | 1 |
| 8 | Effects of extraction time,temperature and solvent on concentration and antioxidant activity of grape marc phenolics显示文摘 | Spigno G Tramelli L de Faveri D M | 2007 | Journal of Food Engineering2007，81，： | 1 |
| 9 | VOCs removal from waste gases:gas-phase bioreactor for the abatement of hex- ane by AspergiUus niger显示文摘 | Spigno G Pagella C Daria Fumi M | 2003 | Chemical Engineering Science2003，58，： | 1 |
| 10 | Innovation in sodium erythorbate production: the use of membrane-reactors显示文摘 | SPIGNO G PAGELLA C DE-FAVERI M D | 2001 | Annali di Chimica2001，91，： | 1 |
| 11 | Antioxidants from grape stalks and marc: influence Of extraction procedure on yield, purity and antioxidant power of the extracts显示文摘 | SPIGNO G de FAVERI D M | 2007 | Journal of Food Engineering2007，78，3： | 1 |
| 12 | Microwave-assisted extraction of tea phe-nols: a phenomenological study显示文摘 | Spigno G De Faveri D M | 2009 | Journal of Food Engineering2009，93，2： | 1 |
| 13 | Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics显示文摘 | Spigno G Tramelli L Faveri M D D | 2007 | Journal of Food Engineering2007，81，： | 1 |
| 14 | Effects of extractiontime, temperature and solvent on concentration and antioxidant activityof grape marc phenolics显示文摘 | SPIGNO G TRAMELLI L de FAVERI D M | 2007 | Journal of Food Engineering2007，81，1： | 1 |
| 15 | Microwave-assisted extraction of tea phenols : a phenomenological study 显示文摘 | Spigno G De Faveri D M | 2009 | Journal of Food Engineering2009，93，： | 1 |
| 16 | Microwave-assisted extraction of tea phenols:A phenomenological study显示文摘 | SPIGNO G DE FAVERI D M | 2009 | Journal of Food Engineering2009，93，： | 1 |
| 17 | Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics显示文摘 | Spigno G Tramelli L Faveri DMD | 2007 | Journal of Food Engineering2007，81，1： | 1 |
| 18 | Microwave-assisted extraction of teaphenols : a phenomenological study显示文摘 | SPIGNO G DE FAVERI D M | 2009 | Journal of Food Engineering2009，93，2： | 1 |
| 19 | Antioxidants from grape stalks and marc: influence of extraction procedure on yield, purity and antioxidant power of the extracts显示文摘 | SPIGNO G de FAVERI D M | 2007 | Journal of Food Engineering2007，78，： | 1 |
| 20 | Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics显示文摘 | SPIGNO G TRAMELLI L DE FAVERI DM | 2007 | Journal of Food Engineering2007，，81： | 1 |
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