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| 1 | Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat显示文摘 | S. Barbut A.A. Sosnicki S.M. Lonergan T. Knapp D.C. Ciobanu L.J. Gatcliffe E. Huff-Lonergan E.W. Wilson | 2007 | Meat Science2007，，1： | 2 |
| 2 | Importance of fat emulsification and protein matrix charac-teristics in meat batter stability显示文摘 | BARBUT S | 1995 | Journal of Muscle Foods1995，6，2： | 1 |
| 3 | The neuroimaging features of the cardiolipin antibody syndrome 显示文摘 | Weingarten K Filippi C Barbut D | 1997 | Clin Imaging1997，21，1： | 1 |
| 4 | Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat 显示文摘 | Barbut S | 1993 | Food Research International1993，26，1： | 1 |
| 5 | Textural and sensory quality of poultry meat batter containing malva nut gum, salt and phosphate 显示文摘 | Somboonpanyakul P Barbut S Jantawat P | 2007 | Food Science and Technology2007，40，49： | 1 |
| 6 | Substance P in spinal cord dorsal horn decreases following peripheral nerve injury显示文摘 | Barbut D Polak JM Wall PD | 1981 | Brain Res1981，205，： | 1 |
| 7 | Influence of sodium, potassium and magnesium chloride on thermal properties of beef muscle显示文摘 | BARBUT S FINDLAY J C | 1991 | Journal of Food Science1991，56，1： | 1 |
| 8 | The neuroimaging features of the cardiolipin antibody syndrome 显示文摘 | Weingarten K Filippi C Barbut D | 1997 | Clin Imaging1997，21，1： | 1 |
| 9 | Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil 显示文摘 | Youssef MK Barbut S | 2011 | Meat Science2011，87，： | 1 |
| 10 | Activity in vitro of hydrogen peroxide vapour against elostddium difficile spores 显示文摘 | Barbut F Yezli S Otter J A | 2012 | Journal of Hospital Infection2012，80，： | 1 |
| 11 | Ethylcellulose oleogels: Manufacturing considerations and effects of oil oxidation显示文摘 | Andrew J. Gravelle Shai Barbut Alejandro G. Marangoni | 2012 | Food Research International2012，，2： | 1 |
| 12 | Progress in reducing the pale, soft, and exudative (PSE) problem in pork and poultry meat显示文摘 | Barbut S Sosnicki A A Lonergan S M | 2008 | Meat Sci2008，79，1： | 1 |
| 13 | Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets显示文摘 | BARBUT S ZHANG L MARCONE M | 2005 | Poultry Science2005，84，5： | 1 |
| 14 | Progress in re- ducing the pale, soft and exudative (PSE) problem in pork and poultry meat显示文摘 | BARBUT S SOSNICKI A A LONERGAN S M | 2008 | Meat Sci2008，79，1： | 1 |
| 15 | Problem of Pale soft exudative meat in broiler chickens 显示文摘 | BARBUT S | 1997 | Br Pouh Sci1997，38，4： | 1 |
| 16 | Epidemiology of recurrences for reinfections of Clostridium difficile-associ ated diarrhea显示文摘 | BARBUT F RICHARD HAMADI K | | 0，，06： | 1 |
| 17 | Colour measurements for evaluating the pale soft exudative(PSE) occurrence in turkey meat显示文摘 | Barbut S | | 0，，01： | 1 |
| 18 | Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels显示文摘 | M.K. Youssef S. Barbut | 2010 | Meat Science2010，，1： | 1 |
| 19 | Edible oleogels in food products to help maximize health benefits and improve nutritional profiles显示文摘 | Terri A. Stortz Alexander K. Zetzl Shai Barbut Andrea Cattaruzza Alejandro G. Marangoni | 2012 | Lipid Technology2012，，7： | 1 |
| 20 | Rheological and gelation properties of meat batters prepared with three chloride salts 显示文摘 | Barbut S Mittal G S | 1988 | J Food Sci1988，，： | 1 |
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