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131篇 您的检索式：作者名="Ribotta"

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	题名	作者	年代	出处	被引量
1	Thermo-physical assessment of bread during staling 显示文摘	Ribotta P D Bail A L	2007	LWT2007，40，：	1
2	Neural stem cells and the quest for restorative neurology显示文摘	Gimenez Y Ribotta M	2004	Histol Histopathol2004，19，1：	1
3	Influence of yeast and frozen storage on rheological,structural and microbial quality of frozen sweet dough显示文摘	Meziani S Jasniewski J Ribotta P	2012	Journal of Food Engineering2012，109，3：	1
4	Interactions of different carrageenan isoforms and flour components in breadmaking 显示文摘	Leon A E Ribotta P Ausar F	2000	Journal Agricultural Food Chemistry2000，48，：	1
5	Cerebellar defect and impaired motor coordination in mice lacking vimentin显示文摘	Gimenez Y Ribotta M	1999	Glia1999，25，1：	1
6	Effect of freezing and frozen storage of doughs on bread quality显示文摘	Ribotta P D leon A E Anon M C	2001	Journal of Agricultural and Food Chemistry2001，，2：	1
7	Glial scar and axonal regeneration in the CNS:lessons from GFAP and vimentin transgenic mice显示文摘	RIBOTTA M G MENET V PRIVAT A	2004	ActaNeurochirSuppl2004，89，：	1
8	Effects of Soy Proteinon Physical and Rheological Properties of Wheat Starch显示文摘	Pablo D Ribotta Andrés Colombo Alberto E	2007	Starch/Strke2007，，59：	1
9	Glial scar and axonal regeneration in the CNS:lessons from GFAP and vimentin transgenic mice显示文摘	Menet V Privat A	2004	Acta Neurochir Suppl2004，89，：	1
10	Effects of yeast freezing in frozen dough显示文摘	RIBOTTA P D LEON A E ANON M C	2003	Cereal Chemistry2003，80，：	1
11	What is a functional recovery after spinal cord injury?显示文摘	Privat A Ribotta MG Orsal D	2000	Nat Med2000，6，4：	1
12	Effect of damaged starch levels on flour-thermal behaviour and bread staling显示文摘	Alberto E. León Gabriela N. Barrera Gabriela T. Pérez Pablo D. Ribotta Cristina M. Rosell	2006	European Food Research and Technology2006，，2：	1
13	Differential scanning calorimetry (DSC)studies on the thermal properties of peanut proteins 显示文摘	Andres Colombo Pablo Daniel Ribotta Alberto Edel Le6n	2010	Journal of agriculture and food chemistry2010，58，7：	1
14	Effect of freezing and frozen storage of doughs on bread quality 显示文摘	Ribotta P Leon A Anon M	2001	Journal Of Agricultural and Food Chemistry2001，49，2：	1
15	Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough显示文摘	Ribotta P D Perez G T Leon A E	2004	Food hydrocolloids2004，18，2：	1
16	Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough显示文摘	RIBOTTA P D PEREZ G T LEON A E	2004	Food Hydrocolloids2004，18，：	1
17	Effect of emulsifier and guar gum on micro structural, theological and baking performance of frozen bread dough 显示文摘	Ribotta P D Perez G T Leon A E	2004	Food Hydrocolloids2004，，18：	1
18	Effect of hydrocolloids on gluten-free batter properties and bread quality显示文摘	Seiarini L S Ribotta P D Le6n A E		0，，11：	1
19	Differential scanning calorimetry ( DSC ) studies on the thermal properties of peanut proteins 显示文摘	Colombo A Ribotta P D Le6n A E	2010	Journal of Agricultural and Food Chemistry2010，58，：	1
20	The role of astrocytes in axonal regeneration in the mammalian CNS 显示文摘	Gimenezy Ribotta M Menet V Privat A	2001	Prog Brain Res2001，132，：	1

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