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36篇 您的检索式：作者名="PAPETTI A"

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	题名	作者	年代	出处	被引量
1	Isolation and determination ofα-dicarbonyl compounds by RP-HPLC-DAD in green and roasted coffee显示文摘	Daglia M Papetti A Aceti C	2007	Journal of Agricultural and Food Chemistry2007，55，22：	1
2	Protective activity of water soluble components of some common diet vegetables on rat liver microsomes and the effect of thermal treatment 显示文摘	GAZZANI G PAPETTI A DAGLIA M	1998	Agric Food Chem1998，46，：	1
3	Effect of barley coffee on the adhe-sive properties of oral streptococci显示文摘	PAPETTI A PRUZZO C DAGLIA M	2007	Journal of Agricultural & Food Chemistry2007，55，2：	1
4	Antiadhesion and antibiofilm activities of high molecular weight coffee components against Streptococcus mutans显示文摘	STAUDER M PAPETTI A MASCHERPA D	2010	Journal of Agricultural and Food Chemistry2010，58，11：	1
5	Free c-dicarbonylcompounds in coffee,barley coffee and soy sauce and effects of in vitro digestion显示文摘	Papetti A Mascherpa D Gazzani G	2014	Food Chemistry2014，164，：	1
6	Epileptic nystagmus:descrition of a pediatric case with EEGcorrelation and SPECT findings显示文摘	Nicita F Papetti L Spalic A		0，，：	1
7	Detection of coronaviruses in bats of various species in Italy 显示文摘	Lelli D Papetti A Sabelli C	2013	Vimses2013，5，11：	1
8	Antibacterial activity of red and white wine against oral streptococci 显示文摘	Daglia M Papetti A Grisoli P	2007	Journal of agricultural and Food Chemistry2007，55，13：	1
9	Anti-and pro-oxidant wa- ter soluble activity of Cichorium genus vegetables and ef- fect of thermal treatment显示文摘	Papetti A Daglia M Gazzani G	2002	J Agric Food Chem2002，50，16：	1
10	Free c~-dicarbonyl compounds in coffee ,barley coffee and soy sauce and effects of in vitro digestion显示文摘	Papetti A Mascherpa D Gazzani G	2014	Food chemistry2014，164，：	1
11	Anti-and pro-oxid ant activity of Cichorium genus vegetables and effect of ther- mal treatment in biological systems显示文摘	Papetti A Daglia M Grisoli P	2006	Food Chem2006，97，1：	1
12	Protective activity of water soluble components of some common diet vegetables on rat liver microsome and the effect of thermal treatment显示文摘	GAZZANI G PAPETTI A DAGLIA M	1998	Agricultural and Food Chemistry1998，，46：	1
13	Anti and prooxidant activity of water soluble components of some common diet vegetables and the effect of thermal treatment显示文摘	Gazzani G Papetti A Massolini G	1998	Journal of Agricultural and Food Chemistry1998，，46：	1
14	Augenlicht Mybl2, down- regulated during colon epithelial cell maturation, is suppressed by miR-365显示文摘	PAPETTI M AUGENLICHT A H	2011	American Journal of Physiology-gastrointesti- nal and Liver Physiology2011，301，3：	1
15	Anti - and pro - oxidant water soluble activity of Chchorium genus vegetables and effect of thermal treatment显示文摘	Papetti A Daglia M Gazzani G	2002	J Agric Food Chem2002，50，16：	1
16	Protective activity of water soluble components of some common diet vegetables on rat liver microsomes and the effect of thermal treatment显示文摘	Gazzani G Papetti A Daglia M	1998	Agric Food Chem1998，46，：	1
17	Anti -and pro- oxidant water soluble activity of Chchorium genus vegetables and effect of thermal treatment in biological systems 显示文摘	Papetti A Daglia M Grisoli P	2006	Food Chem2006，97，1：	1
18	Migraine treatment in develop-mental age:guidelines update显示文摘	Papetti L Spalice A Nicita F		0，，：	1
19	Porcine Epidemic Diar-rhea Virus and Discovery of a Recombinant Swine Enteric Corona-virus Italy显示文摘	Boniotti M B Papetti A Lavazza A	2016	EMERGING INFECTIOUS DISEASES2016，22，1：	1
20	Antiand prooxidant water soluble activity of Cichorium genus vegetables and effect of thermal treatment显示文摘	Papetti A Daglia M Gazzani G	2002	J Agric Food Chem2002，50，16：	1

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