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15篇 您的检索式：作者名="Appu A"

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		题名	作者	年代	出处	被引量
	1	SLIC superpixels compared to state - of- the - art superpixel methods 显示文摘	Radhakrishna A Appu S Kevin S	2012	IEEE Transactions on Pattern Analysis & Machine Intelli- gence2012，34，11：	1
	2	Angio- tensin I -converting enzyme inhibitory peptide derived from glycinin, the 11S globulin of soybean (Glycine max)显示文摘	MALLIKARJUN G K G GOWDA L R APPU R A G	2006	Journal of Agricultural and Food Chemistry2006，54，13：	1
	3	Effect of infrared heating on the formation of sesamol and quality of defatted flours from Sesamum indicum L显示文摘	Kumar C M Appu Pao A G Singh S S	2009	Journal of Food Science2009，74，：	1
	4	Kinetic and structu-ral studies on the interaction of surfactants with llipoxygenase L1 from soybeans (glycine mmax) 显示文摘	Srinivasulu S Appu R A G	1993	J Agric Food Chem1993，41，3：	1
	5	SLIC superpixels compared to state-of-the-Art superpixel methods显示文摘	RADHAKRISHNA A APPU S KEVIN S	2012	IEEE Transactions on Pattern Analysis and Machine Intelligence2012，34，11：	1
	6	Evalution of mustard ( Brassica juncea ) protein isolate prepared by stream injection heating for reduction of antinutritional fac- tors显示文摘	SADEGHI M A APPU RAO A G BHAGYA S	2006	LWT2006，39，：	1
	7	Kinetic and structural studies on the interaction of surfactants with lipoxygen ase L1 from soybeans (Glycine max) 显示文摘	Srinivasulu S Appu A Rao G	1993	Journal of Agricultural and Food Chemistry1993，41，3：	1
	8	SLIC superpixels compared to state-of-the-art superpixel methods 显示文摘	Radhakfishna A Appu S Kelvin S	2012	IEEE Transactions on Pattern Analysis and Machine Intellilgeuce2012，34，11：	1
	9	显示文摘	Appu Rao A G	1999	Biochemistry1999，38，13：	1
	10	Rapid method to separate the domains of soybean lipoxygenase-l: identification of the interdomain interactions显示文摘	E Sudharshan A G Appu Rao	1997	FEBS Letters1997，406，：	1
	11	Angiotensin I-converting enzyme inhibitory peptide derived from glycinin, the 11 S globulin of soybean (Glycine max) 显示文摘	Mallikarjun Gouda K G Gowda L R Appu Rao A G al et	2006	J Agric Food Chem2006，54，13：	1
	12	Effect of infrared heat- ing on the formation of sesamol and quality of defatted flours from Sesarnum indicum L显示文摘	Kumar C M Appu rao A G Singh S A	2009	Journal of Food Science2009，74，4：	1
	13	SLIC superpixels compared to state-of-the-art superpixel methods显示文摘	RADHAKRISHNA A APPU S KEVIN S	2012	IEEE Transactions on Pattern Analysis~Machine Intelligence2012，34，11：	1
	14	Characterisation of acid protease expressed from Aspergillus oryzae MTCC 5341显示文摘	VISHWANATHA K S APPU RAO A G SRIDEVI A S	2009	Food Chemistry2009，114，2：	1
	15	Isolation and characterization of the 7S protein from glanded cotton- seed (Gossypium herbacium)显示文摘	REDDY M APPU R A G NARASINGA R M S	1982	J Biosci1982，6，4：	1

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