|
1
|
Mismatch repair modulation of MutY activity drives Bacillus subtilis stationary-phase mutagenesis.
|
J Bacteriol
|
2010
|
0.90
|
|
2
|
Analysis of volatiles in porcine liver pâtés with added sage and rosemary essential oils by using SPME-GC-MS.
|
J Agric Food Chem
|
2004
|
0.82
|
|
3
|
Urinary 6-sulfatoxymelatonin and total antioxidant capacity increase after the intake of a grape juice cv. Tempranillo stabilized with HHP.
|
Food Funct
|
2011
|
0.78
|
|
4
|
Effect of high-pressure processing and thermal treatment on quality attributes and nutritional compounds of "Songold" plum purée.
|
J Food Sci
|
2012
|
0.75
|
|
5
|
Influence of the addition of rosemary essential oil on the volatiles pattern of porcine frankfurters.
|
J Agric Food Chem
|
2005
|
0.75
|
|
6
|
Effect of thermal and high-pressure processing on the nutritional value and quality attributes of a nectarine purée with industrial origin during the refrigerated storage.
|
J Food Sci
|
2011
|
0.75
|
|
7
|
Effect of the Iberian×Duroc reciprocal cross on productive parameters, meat quality and lipogenic enzyme activities.
|
Meat Sci
|
2006
|
0.75
|
|
8
|
Free fatty acids and oxidative changes of a raw goat milk cheese through maturation.
|
J Food Sci
|
2011
|
0.75
|
|
9
|
High-pressure processing of a raw milk cheese improved its food safety maintaining the sensory quality.
|
Food Sci Technol Int
|
2013
|
0.75
|