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55篇 您的检索式：作者名="Baskaran L"

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	题名	作者	年代	出处	被引量
1	Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making 显示文摘	Sudha M L Baskaran V Leelavathi K	2007	Food Chemistry2007，，104：	1
2	Apple pomaee as a source of dietary fiber and polyphenols and its effect on the theological characteristics and cake making 显示文摘	Sudha M L Baskaran V Leelavathi K	2007	Food Chemistry2007，104，：	1
3	Development of powder and capsule formulations of Pseudomonas fluorescens strain Pf- 1 for control of banana wilt 显示文摘	RAJAPPAN K VIDHYASEKARANP SETHURAMAN K BASKARAN T L	2002	Zeitschrift fur Pflanzenkrankheiten und Pflanzenschutz2002，109，1：	1
4	Biosorption of zinc form aqueous solution using blosolids显示文摘	Norton L Baskaran K McKenzie T	2004	Adv in Environm Res2004，8，：	1
5	Apple pomace as a source of dietary fiber and polyphenols and its drrect on the rheological characteristics and cake making显示文摘	Sudha M L Baskaran V Leelavathi K	2007	Food Chemistry2007，104，2：	1
6	Studies on heat sta- bilized wheat germ and its influence on rheological character- istics of dough 显示文摘	Srivastava A K Sudha M L Baskaran V	2007	European Food Research and Technolo- gy2007，224，3：	1
7	Effect of cubic nonlinearity on auto-parametrically amplified resonant MEMS mass sensor 显示文摘	ZHANG W H BASKARAN R TUMER K L	2002	Sensors and Actuators A2002，102，12：	1
8	Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making显示文摘	Sudha M L Baskaran V Leelavathi K	2007	Food Chemistry2007，，104：	1
9	Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making显示文摘	Sudha M L Baskaran V Leelavath K		0，，02：	1
10	Apple pomace as a source of dietary fiber and polyphenoIs and its effect on the rheological characteristics and cake making 显示文摘	SUDHA M L BASKARAN V LEELAVATHI K	2007	Food Chemistry2007，104，2：	1
11	Prevalence of primary open-angle glaucoma in an urban south Indian population and comparison with a rural population: the Chennai Glaucoma Study 显示文摘	Vijaya L George R Baskaran M	2008	Ophthalmology2008，115，4：	1
12	Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough 显示文摘	SRIVASTAVA A K SUDHA M L BASKARAN V	2007	Eur Food Res Technol2007，224，3：	1
13	The protein-vesicle network of autophagy显示文摘	Ge L Baskaran S Schekman R	2014	Current opinion in cell biology2014，29，8：	1
14	Historical contamination of PAHIs, PCBs, DDTs, and heavy metals in Mississippi River Delta, Galveston Bay and Tampa Bay sediment cores显示文摘	Santschi P H Presley B J Wade T L Garcia-Romero B Baskaran M	2001	Mar Environ Res2001，52，1：	1
15	Effect of cubic nonlinearity on auto-paramet- rically amplified resonant MEMS mass sensor 显示文摘	ZHANG W H BASKARAN R KIMBERLY L T	2002	Sensors and Actuators A2002，102，：	1
16	Apple pomace as a source of dietary fiber and polyphenol and its effect on the rheological characteristics and cake making 显示文摘	Sudha M L Baskaran V Leelavathi K	2007	Food Chemistry2007，104，2：	1
17	Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making显示文摘	Sudha M L Baskaran V Leelavathi K	2007	Food Chemistry2007，104，2：	1
18	Thermal diffusivity of chemically vapor deposited silicon carbide reinforced with silicon carbide or carbon fibers 显示文摘	Tawil H Bentsen L D Baskaran S	1985	J Mater Sci1985，20，：	1
19	Stud- ies on heat stabilized wheat germ and its influence on theological characteristics of dough 显示文摘	Srivastava A K Sudha M L Baskaran V	2007	European Food Research and Technology2007，224，3：	1
20	Salt accumulation resulting from base added for pH control,and not ethanol,limits growth of umthermosacchardyticum HG- 8 at elevated feed xylose concentrations in continuous culture显示文摘	LYND L R BASKARAN S CASTEN S	2001	Biotechnology Progress2001，17，1：	1

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