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50篇 您的检索式：作者名="AMANATIDOU A"

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	题名	作者	年代	出处	被引量
1	Antioxidative properties of lactobacillus sake upon exposure to elevated oxygen concentrations显示文摘	Amanatidou A Eddy J Bennik M H J	2001	FEMS Microbiology Letters2001，203，1：	1
2	High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots显示文摘	Amanatidou A Slump R A Gorris L G M	2000	J Food Sci2000，65，：	1
3	Antioxidative properties of Lactobacillus sake upon exposure to elevated oxygen concentrations显示文摘	Amanatidou A Smid E J Bennik MH	2001	Ferns Microbiology Letters2001，203，1：	1
4	A fast voxel traversal algorithm for ray tracing显示文摘	AMANATIDES J WOO A	1987	Rographics1987，87，：	1
5	The genome sequence of Drosophila melanogaster显示文摘	Adams M D Celniker S E Holt R A Evans C A Gocayne J D Amanatides P G Scherer S E Li P W Hoskins R A Galle R F		0，，：	1
6	Superoxide dismutase plays an important role in the survival of Lactobacillus sake upon exposure to elevated oxygen显示文摘	Amanatidou A Bennik M H Gorris L G	2001	Arch Microbiol2001，176，12：	1
7	A fast voxel traversal algo- rithm for ray tracing显示文摘	Amanatides J Woo A	1987	Eurographics1987，13，3：	1
8	High oxygen and nigh carbon dioxide modifided atmospheres for shelf-life extension of minimally processed carrots显示文摘	AMANATIDOU A STUMP R A GORRISL G M	2000	Food Sci2000，65，1：	1
9	Antioxidative properties of lactobacillus sake upon exposure to elevated oxygen concentrations显示文摘	Amanatidou A Smid E J Bennik M H J	2001	FEMS Microbiology Letters2001，203，1：	1
10	Effect of elevated oxygen and carbon dioxide on the surface growth of vegetable- associated micro-organisms显示文摘	Amanatidou A Staid E J Gorris L G M	1999	Applied Microbiology1999，86，3：	1
11	Antioxidative properties of lactobacillus sake upon exposure to elevated oxygen concentrations显示文摘	Amanatidou A Smid E J Bennik M H J	2001	FEMS Microbiology Letters2001，203，1：	1
12	Antioxidative properties of Lactobacillus sake upon exposure to elevated oxygen concentrations显示文摘	AMANATIDOU A SMID E J BENNIK M H	2001	FEMS Microbiol Lett2001，203，1：	1
13	Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon显示文摘	Amanatidou A Schluter O Lemkauw K	2000	Innovative Food Science & Emerging Technologies2000，1，：	1
14	Antioxidative properties of Lactobacillus sake upon exposure to elevated oxygen concentrations显示文摘	AMANATIDOU A SMID E J BENNIK M H	2001	FEMS Microbiol Lett2001，203，1：	1
15	Effect of combined application of high pressure treatment and modified atmosphere on the shelf-life of fresh Atlantic salmon显示文摘	Amanatidou A Schluter O Lemkau K	2000	Innovat Food Sci Emerg Technol2000，1，：	1
16	Antioxidativeproperties of Lactobacillus Sake upon Exposure to Elevated Oxygen Concentrations显示文摘	AMANATIDOU A SMID E J BENNIK M H	2001	FEMS Microbiol Lett2001，203，1：	1
17	Superoxide dismutase plays an important role in the survival of lactobacillus sake upon exposure to elevated oxygen 显示文摘	AMANATIDOU A BENNIK M H GORRIS L G	2001	Arch Microbiol2001，176，12：	1
18	High oxygen and high carbon dioxide modified atmospheres forshelf-life extension of minimally processed carrots显示文摘	Amanatidou A Slump RA Gorris LGM	2000	J Food Sci2000，65，：	1
19	High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots显示文摘	Amanatidou A Slump RA Gords LGM	2000	Food Sci2000，65，：	1
20	High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots显示文摘	A Amanatidou R A Slump L G M Gorris	2000	J Food Sci2000，65，1：	1

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