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127篇 您的检索式：作者名="CAVAS M"

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	题名	作者	年代	出处	被引量
1	Benzocyclobutene and Benzocyclobutadiene dimmer 显示文摘	Cava M P D R Napier	1956	Journal of the American Chemical Society1956，78，2：	1
2	Hole doping of the CuO2 chains(La,Sr,Ca)14Cu24 O41显示文摘	CARTER S A BATLOGG B CAVA R J KRAJEWSKI J J PECK JR W F RICE T M	1996	Phys Rev Lett1996，77，7：	1
3	Surface characterization of poly (lactic acid) and polycaprolactone by inverse gas chromatography显示文摘	CAVA D GAVARA R LAGARON J M et ol	2007	Journal of Chromatography A2007，1148，1：	1
4	Effect of natural and synthetic antioxidants on protein Oxidation and colour and texture changes in refrigerated stored porcine liver Pates 显示文摘	Estevez M Ventanas S Cava R	2006	Meat Science2006，74，2：	1
5	Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of frankfurters 显示文摘	ESTEVEZ M MORCUENDE D CAVA R	2006	Meat Science2006，72，：	1
6	From theory to practice: a determinants approach to workplace health promotion in small businesses 显示文摘	Eakin JM Cava M Smith TF	2001	Health Promotion Practice2001，2，：	1
7	Evolution of fatty acids from intramuscular lipid fractions during ripening of Iberian hams as affected by a-tocopheryl acetate supplementation in diet显示文摘	CAVA R ESTEVES M MORCUENDE D	2003	Food Chemistry2003，81，：	1
8	Frailty: A public health perspective显示文摘	Raphael D Cava M Brown I	1995	Can J Public Health1995，86，：	1
9	Oxidation of lipids and proteins in frankfurters with different fatty acid compositions and tocopherol and phenolic contents显示文摘	Estévez M Ventanas S Cava R	2007	Food Chemistry2007，100，1：	1
10	Nonclassical condensed thiophenes 显示文摘	Cava M P Lakshmikantham M V	1975	Acc Chem Res1975，8，：	1
11	The structure of andrographolide显示文摘	Cava M P Chan W R Haynes L J		0，，4：	1
12	Protein quality of germinated phaseolusvulgaris 显示文摘	Sangronis E Rodrguez M Cava R	2006	European Food Research and Technology2006，222，12：	1
13	N-phenylmaleimide显示文摘	Cava M P Deada A Muth K	1973	Organic Syntheses Collective1973，，5：	1
14	Lipolytic and oxidative changes during refrigeration of cooked loin chops from three lines of free-range- reared Iberian pigs slaughtered at 90 kg live weight and industrial genotype pigs显示文摘	ESTEES M VENTANAS J CAVA R	2004	Food Chemistry2004，87，：	1
15	Changes in colour lipid oxidation and fatty acid composition of pork loin chops as affected by the type of culinary frying fat显示文摘	Ramirez M R Cava R	2005	Lebensmittel-wissenschaft und Technologie2005，38，7：	1
16	Novel Psehorr reaction in papaverine series显示文摘	Cava M P Noguehi I Buck K T		0，，13：	1
17	Effect of natural and synthetic antioxidants on protein Oxidation and colour and texture changes in refrigerated stored porcine liver Pat6s 显示文摘	Est6vez M Ventanas S Cava R	2006	Meat Science2006，74，2：	1
18	Structural characterization of phase transition of Al2O3 nanpowders obtained by polymeric precusor method显示文摘	Cava S Tebcherani S M Souza I A	2007	Materials Chemistry and Physics2007，103，：	1
19	Photoluminescence and Optical Properties of Nanostructure Ni Doped ZnO Thin Films Prepared by Sol-Gel Spin Coating Technique显示文摘	Farag A A M Cavas M Y akuphanoglu F		0，，30：	1
20	Gene vaccination for the induction of immune tolerance显示文摘	Ferrera F La Cava A Rizzi M	2007	Ann N Y Acad Sci2007，1110，：	1

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