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224篇 您的检索式：作者名="Cadwallader"

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	题名	作者	年代	出处	被引量
1	Flavor of cheddar cheese:A chemical and sensory perspective 显示文摘	Singh T K Drake M A Cadwallader K R	2003	Comprehensive Reviews in Food Science and Food Safety2003，2，4：	1
2	Effectof enhancement and ageing on flavor and volatile compounds invarious beef muscles 显示文摘	STETZER A J CADWALLADER K SINGH T K	2008	Meat Science2008，79，1：	1
3	The function and fate of neutrophils at the inflamed site; prospects for therapeutic intervention 显示文摘	Chilvers ER Cadwallader KA Reed BJ	2000	JR Cell physicians Lond2000，34，1：	1
4	GaInSn usage in the research laboratory 显示文摘	Morley N B Burris J Cadwallader L C	2008	Review of Scientific Instru- ments2008，79，05：	1
5	Other than anti-coagulation, what is the best therapy for those with atrial fibrillation显示文摘	Cadwallader K Jankowski TA Koenis C	2004	Fam Pract2004，53，：	1
6	Volatile flavor components in snow crab cooker effluent and effluent concentrate显示文摘	Cha Y J Cadwallader K R Baek H H	1993	Journal of Food Science1993，58，3：	1
7	Flavor of cheddar cheese-A chemical and sensory perspective显示文摘	SINGH T K DRAKE M A CADWALLADER K R	2003	Institute of Food Technologists2003，2，：	1
8	Aromactive compounds in kimchi during fermentation显示文摘	Cha YJ Kim H Cadwallader KR	1998	Agr Food Chem1998，，46：	1
9	Aroma extract dilution analysis of blue crab claw meat volatiles显示文摘	Chung H Y Cadwallader K R	1994	Journal of Agricultural and Food Chemistry1994，42，12：	1
10	Flavour of cheddar cheese:a chemical and sensory perspective显示文摘	Singh T K Drake M A Cadwallader K R	2003	Comprehensive Reviews in Food Science and Food Safety2003，2，：	1
11	The function and fate of neutrophils at the inflamed site:prospects for therapeutics intervention显示文摘	Chilvers ER Cadwallader KA Reed RJ		0，，01：	1
12	Aroma components of cooked tail meat of American lobster (Homarusamericanus)显示文摘	Lee GH Suriyaphan 0 Cadwallader K	2001	Journal of Agricultural and Food Chemistry2001，49，9：	1
13	Flavour of Cheddar cheese: A chemical and sensory perspective显示文摘	Singh TK Drake MA Cadwallader KR	2003	Food Science and Food Safety2003，2，：	1
14	Volatile flavor components in snow crab cooker effluent and effluent concentrate显示文摘	Cha Y J Cadwallader K R Baek H H	1993	Journal of Food Science1993，58，3：	1
15	Enzymatic hydrolysis of crayfish processing by-products显示文摘	Beak H H Cadwallader K R	2004	Journal of Food Science2004，26，2：	1
16	Volatile flavor components of stored nonfat dry milk显示文摘	Karagul Y Y Cadwallader K R Drake M	2002	J Agric Food Chem2002，50，2：	1
17	Frontline employee motivation to participate in service innovation implementation 显示文摘	Cadwallader S Jarvis C B Bituer M J	2010	Journal of the Academy of Marketing Science2010，38，2：	1
18	Aroma extract dilution analysis of blue crab claw meat volatiles显示文摘	Chung H Y Cadwallader K R	1994	Journal of Agricultural and Food Chemistry1994，42，12：	1
19	Aroma-active compounds in kimich during fermentation显示文摘	Y J Cha H Kim K R Cadwallader	1998	J Agric Food Chem1998，46，：	1
20	Aroma-active compounds in skipjack tuna sauce显示文摘	CHA Y J CADWALLADER K R	1998	Journal of Agricultural and Food Chemistry1998，46，3：	1

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