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	题名	作者	年代	出处	被引量
1	德国学者李希霍芬与中国的地质显示文摘德国学者李希霍芬(Ferdinand von Richthofen,1833~1905)曾于1860年、1868~1872年两度到中国作过地质与地理的调查。李氏精心设计了7条调查路线,实地收集了大量资料。在他的巨著《中国》一书中,充分反映出他对中国地质科学的多个领域做了不少开创性的工作。中外学者对此曾作过恰如其分的评价,如中国地质事业创始人之一翁文灏认为“中国的地质学是建筑在由李希霍芬奠定的坚实基础之上的。”	王根元 Cert Michel	1990	河北地质学院学报1990，13，2：	8
2	Comparison between free radical scavenging capacity and oxidative stability of nut oils显示文摘	Arranz S Cert R P6rez - Jim6nez J	2008	Food Chemistry2008，110，4：	1
3	Temporal and spatial gene expression patterns after experimental stroke in a rat model and characterization of PC4, a potential regulator of transcription 显示文摘	Roth A Gill R Certs U	2003	Mol Cell Neurosci2003，22，3：	1
4	The determination of stigmastadienes in vegetable oils显示文摘	DOBARGANES M C CERT A DIEFFENBACHER A	1999	Pure and Applied Chemistry1999，71，2：	1
5	Polycyclic aromatic hydrocarbons in Span- ish olive oils :relationship between benzo(a) pyrene and to- tal polycyclic aromatic hydrocarbon content 显示文摘	RODRfGUEZ - ACUIA R PIREZ - CAMINO M C CERT A	2008	J Agric Food Chem2008，56，10：	1
6	Influence of some metal ions on the lipid content and arachidonic acid production by Mortierella sp 显示文摘	Sajbidor J Kozelouhov'a D Cert'ik M	1992	Folia Microbiol1992，37，6：	1
7	Sources of contamination by polycyclic aro- matic hydrocarbons in Spanish virgin olive oils 显示文摘	RODRIGUEZ-ACUlqA R PIREZ- CAMINO M C CERT A	2008	Food Addit Contam2008，25，：	1
8	Comparison between free radical scavenging capacity and oxidative stability of nut Oils显示文摘	Arranz S Cert R Prez - Jim nez J	2008	Food Chem2008，110，4：	1
9	Comparison between free radical scavenging capacity and oxidative stability of nut oils显示文摘	Arranz S Cert R Prezz J	2008	Food Chemistry2008，110，4：	1
10	New method of stationary phase preparation for silver ion column chromatography:application to the isolation of steroidal hydrocarbons in vegetable oils显示文摘	CERT A MOREDA W	1998	Journal of Chromatography A1998，823，：	1
11	Comparison between free radical scavenging capacity and oxidative stability of nut oils 显示文摘	Arranz S Cert R Prezz J	2008	Food Chemistry2008，110，4：	1
12	Chromatographic analysis of minor constituents invegetable oils显示文摘	Cert A Moreda W Pérez-Camino M C	2000	J Chromatogr A2000，881，：	1
13	Comparison between free radical scavenging capacity and oxidative stability of nut oils显示文摘	Arranz S Cert R Perez-Jimenez J	2008	Food Chem2008，110，4：	1
14	Chroma- tographic analysis of minor constituents in vegetable oils 显示文摘	CERT A MOREDA W PEREZ - CAMINO M C	2000	J Chromatogr A2000，881，12：	1
15	Application of the pilot point method to theidentification of aquifer transmissivities显示文摘	Certes C,G de Marsily	1991	Adv Water Resour1991，14，：	1
16	Preparaticm and properties of enterosorbent based on earboxylated mieroeryslal- line cellulose显示文摘	Cert E V Torgashov V 1 Zubets 0 V	2005	Cellulose2005，12，7：	1
17	Fertility dotental after unilateral orchiopexy: An age independent life risk of subsequent infertility whenbiopsies at surgery lack gem cells显示文摘	Certes D Thorap JM	1996	Urol1996，15，6：	1
18	A collaborative approach to educa- tion provision will help save our specialism显示文摘	Fletcher J Cert P G	2007	JWC2007，16，10：	1
19	The determination of stigmastadienes in vegetable oils 显示文摘	DOBARGANES M C CERT A DIEFFENBACHER A	1999	Pure & Appl Chem1999，71，2：	1
20	Effects of olive fruit quality and oil storage practices on the diacylglycerol content of virgin olive oils 显示文摘	P6rez-Camino M C Moreda W Cert A	2001	Journal of Agricultural and Food Chemistry2001，49，2：	1

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