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38篇 您的检索式：作者名="Andersen HJ"

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	题名	作者	年代	出处	被引量
1	Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss - a combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study显示文摘	Straadt IK Rasmussen M Andersen HJ	2007	Meat Science2007，75，4：	1
2	Characterization of White Portland Cement Hydration and the C-S-H Structure in the Presence of Sodium Aluminate by 27A1 and ^29Si MAS NMR Spectroscopy 显示文摘	Andersen MD Jakobsen HJ Skibsted J	2004	Cement and Concrete Research2004，34，：	1
3	Rasmussent Effects of currently used pesticides in assays for estrogenicity and aromatase activity in vitro显示文摘	Vinggaard AM Thomas HJ	2002	Toxicol Appl Pharmacol2002，179，：	1
4	Applying mode-of-action and phannacokinetic considerations in contemporary cancer risk assessments: an example with trichloroethylene 显示文摘	Clewell HJ 3rd Andersen ME	2004	Crit Rev Toxicol2004，34，：	1
5	Documents and the communication of scientific and scholarly information 显示文摘	Sφndergaard T F Andersen J Hjφrland B	2003	Journal of Documentation2003，59，3：	1
6	Formation of aminoacid derived volital flavour componds by Moraxella phenylpyruvica and Staphylococci xylosus in cured meat model systems 显示文摘	Moiler JK Hinrichsen LL Andersen HJ	1998	International Journal of Food Microbiology1998，42，1：	1
7	Applying mode - of - action and phar- macokinetic considerations in contemporary cancer risk assessments : an example with trichloroethylene 显示文摘	Clewell HJ andersen ME	2004	Crit Rev Toxicol2004，34，：	1
8	Factors of significance for pork quality-a review显示文摘	Rosenvold K Andersen HJ		0，，03：	1
9	Functionality of myofibrillar proteins as affected by pH,ionic strength and heat treatment-a low-field NMR study显示文摘	Bertram HC Kristensen M Andersen HJ	2004	Meat Science2004，68，2：	1
10	Functionality of myofibrillar proteins as affected by pH, ionic strength and heat treatment: a low-field NMR study显示文摘	BERTRAM HC KRISTENSEN M ANDERSEN HJ	2004	Meat Science2004，68，2：	1
11	Genomic signatures and dose-dependent transitionsin nasal epithelial responses to inhaled formaldehyde in the rat 显示文摘	Andersen ME Clewell HJ Bermudez E	2008	Toxicological Sciences2008，105，2：	1
12	Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork显示文摘	Bertram HC Andersen HJ Karlsson AH		0，，02：	1
13	Influence of age, sex and herd charaeterislics on the occurrence of Verocytotoxinproducing Escherichia coli O157 in Danish dairy farms显示文摘	Nielsen EM Tegtmeier C Andersen HJ	2002	Vet Microbiol2002，88，：	1
14	Acomparison of wanned-over flavour in pork by sensory analysis,GC/MS and the electronic nose显示文摘	O'Sullivan MG Byrne DV Jensen MT Andersen HJ Vestergaard J		0，，03：	1
15	Documents and the communication of scientific and scholarly information:Revising and updating the UNISIST model显示文摘	S?ndergaard T F Andersen J Hj?rland B	2003	Journal of Documentation2003，59，3：	1
16	Effect of freezing temperature,thawing and cooking rate on water distribution in two pork qualities显示文摘	Mortensen M Andersen HJ Engelsen SB		0，，01：	1
17	Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes - A review显示文摘	Pearce KL Rosenvold K Andersen HJ		0，，02：	1
18	Cross- linking of tyrosine-containing peptides by hydrogen peroxide- activated Coprinus Cinereus peroxidase 显示文摘	Steffensen CL Mattinen ML Andersen HJ	2008	Eur Food Res Technol2008，227，1：	1
19	Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss-A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study显示文摘	Straadt IK Rasmussen M Andersen HJ		0，，04：	1
20	Protective efficacy against tuberculosis of ESAT-6 secreted by a live Salmonella typhimurium vaccine carrier strain and expressed by naked DNA显示文摘	Mollenkopf HJ Groine-Triebkorn D Andersen P	2001	Vaccine2001，19，2829：	1

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