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247篇 您的检索式：作者名="Gobbetti"

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	题名	作者	年代	出处	被引量
1	Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing 显示文摘	GOBBETTI M STEPANIAK M DE ANGELIS	2002	Critical Reviews in Food Science and Nutrition2002，42，3：	1
2	Volatile compound and organic acid productions by mixed wheat sour dough starters: influence of fermentation parameters and dynamics during baking显示文摘	GOBBETTI M SIMONETTI M S CORSETTI A	1995	Food Microbiology1995，，12：	1
3	Study of the effects of texture, pH, NaCI, and aw on the proteolytic and lipolytic activities of cheese-related lactic acid bacteria by quadratic respinse surface methodology 显示文摘	GOBBETTI M LANCIOTTIR ANGELIS M D	1999	Enzyme and Microbial Technology1999，25，10：	1
4	Production ofCrescenza cheese by incorporation of Bifidobacteria 显示文摘	GOBBETTI M CORSETTI A SMACCHI E	1998	Journal ofDairy Science1998，81，：	1
5	Production of Crescenza cheese by incorporation of bifidobacteria显示文摘	GOBBETTI M CORSETTI A SMACCHI E	1998	Journal of Dairy Science1998，81，1：	1
6	Food Microbiology显示文摘	Manuele Smacchi Marco Gobbetti	2000	17:129~1412000，17，：	1
7	Third international symposium on sour- dough: from tradition to innovation显示文摘	Gobbetti M Ganzle M	2007	Food Microbiology2007，24，2：	1
8	A multiprocessor decoupled aystem for the simulation of temporal bone surgery显示文摘	Agus M Giachetti A Gobbetti E		0，，01：	1
9	Environmental stress responses in Lactobacillus:A review显示文摘	Angelis M D Gobbetti M		0，，04：	1
10	Environmental stress responses in Lactobacillus:a review显示文摘	de ANGELIS M GOBBETTI M		0，，：	1
11	Biochemistry and physiology of sourdough lactic acid bacteria显示文摘	GOBBETTI M ANGELIS M CORSETTI A	2005	Trends in Food Science&Technology2005，16，：	1
12	Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes’ milk cheeses显示文摘	Raffaella Di Cagno Jean Banks Liz Sheehan Patrick F. Fox E.Y. Brechany Aldo Corsetti Marco Gobbetti	2003	International Dairy Journal2003，，12：	1
13	Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1 显示文摘	Corsetti A Gobbetti M Rossi J	1998	Applied Microbiology and Biotechnology1998，509，2：	1
14	BDAM-Batched dynamic adaptive meshes for high performance terrain visualization 显示文摘	Cignoni P Ganovellt F Gobbetti E Marton F Ponchino F Scopigno R	2003	Computer Graphics Forum (S1467-8659)2003，22，3：	1
15	Volatile compound and organic acid productions by mixed wheat sourdough starters: influ- ence of fermentation parameters and dynamics during bak- ing 显示文摘	Gobbetti M Simonetti M S	1995	Food Microbiology1995，，12：	1
16	Bioactive peptides in dairy products:synthesis and interaction,with proteolytic enzymes 显示文摘	EMANUELE SMACCHI MARCO GOBBETTI	2000	Food Microbiology2000，17，：	1
17	Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian Cheese Varieties显示文摘	C.G. Rizzello I. Losito M. Gobbetti T. Carbonara M.D. De Bari P.G. Zambonin	2005	Journal of Dairy Science2005，，7：	1
18	The sourdough microflora:Interactions between lactic acid bacteria and yeasts:metabolism of carbohydrates显示文摘	GOBBETTI M CORSETTI A ROSSI J	1994	Applied Microbiology and Biotechnology1994，41，4：	1
19	Far Voxels-A multiresolution framework for interactive rendering of huge complex 3D models on commodity graphics platforms显示文摘	E Gobbetti F Marton	2005	ACM Trans on Graphics2005，24，3：	1
20	Survey of semi-regular multiresolution models for interactive terrain rendering 显示文摘	Pajarola Renato Gobbetti Errico	2007	The Visual Computer2007，23，8：	1

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