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23篇 您的检索式：作者名="KOMES D"

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	题名	作者	年代	出处	被引量
1	Study of phenolic and volatile composition of white wine during fermentation and a short time of storage显示文摘	KOMES D ULRICH D GANIC K K	2007	Vitis2007，46，2：	1
2	Mass spectrometric detection of urinary Oligosaccharides as markers of Schistosoma mansoni infection显示文摘	Robijn ML Planken J Komelis D	2008	Trans R Soc Trop Med Hyg2008，102，1：	1
3	Diversity of aroma patterns in wild and cultivated Fragaria accessions显示文摘	ULRICH D KOMES D OLBRICHT K HOBERG E	2007	Genetic Resources and Crop Evolution2007，54，：	1
4	Diversity of aroma patterns in wild and cultivated Fragaria accessions显示文摘	Ulrich D Komes D Olbricht K	2007	Ge- netic Resources and Crop Evolution2007，54，：	1
5	Study of phenolic and volatile composition of white wine during fermentation and a short time of storage显示文摘	KOMES D ULRICH D GANIC K K	2007	Vitis2007，46，2：	1
6	Determination of caffeine content in tea and mate tea by using different methods显示文摘	KOMES D HORZIC D BELSCAK A	2009	Czech Journal of Food Sciences2009，27，：	1
7	Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used显示文摘	RUSAK G KOMES D LILIC S	2008	Food Chemistry2008，110，4：	1
8	Phenofic contant and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used 显示文摘	RUSAK G KOMES D LIKIC S	2008	Food Chemistry2008，110，：	1
9	Green tea preparation and its influence on the content of bioactive compounds 显示文摘	Komes D Horzic D Belscak A	2010	Food Research International2010，43，1：	1
10	Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition显示文摘	Niseteo T Komes D Belcak-CvitanovicA	2012	Food Chemistry2012，134，4：	1
11	Determination of Caffeine Content in Tea and Mate Tea by Using Different Methods显示文摘	Komes D Horzic D Belscak A	2009	Czech Journal of Food Sciences2009，27，：	1
12	Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition显示文摘	Niseteo T Komes D Belscak-Cvitanovi'c A	2012	Food Chemistry2012，134，4：	1
13	Schistosoma: analysis of monoclonal antibodies reactive with the circulating antigens CAA and CCA 显示文摘	Deelder AM van Dam G J Komelis D	1996	Parasitology1996，112，1：	1
14	Study of phenolic and volatile composition of white wine during fermentation and a short time of storage显示文摘	KOMES D ULRICH D GANIC K K	2007	Vitis2007，46，2：	1
15	Immunologic characterization of two monoclonal antibodies reactive with repetitive carbohydrate epitops of circulating Schistasoma mansoni egg antigen 显示文摘	Nourel Din MA Komelis D Van Zeyl RJ	1994	Am J Trop Med Hyg1994，50，4：	1
16	Changes of the content of biogenic amines during winemaking of Sau- vignon wines显示文摘	Gani K K Gracin L Komes D	2009	Food SciTechnol2009，1，2：	1
17	Diversity of aroma patterns in wild and cultivated Fragaria accessions显示文摘	Ulrich D Komes D Olbricht K	2007	Genet Resour Crop Ev2007，54，：	1
18	Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used显示文摘	Rusak G Komes D Likic S	2008	Food Chemistry2008，110，：	1
19	Phenolic content and antioxidative capacity of green and white tea extracts depending on extraetion conditions and the solvent used显示文摘	Rusak G Komes D Likie S	2008	Food Chemistry2008，110，4：	1
20	Characterization of odor-active compounds in Croatian Rhine Riesling wine, subregion Zagorje 显示文摘	Komes D Ulrich D Lovric T	2006	European Food Research and Technology2006，222，1：	1

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