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56篇 您的检索式：作者名="Cheah P B"

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	题名	作者	年代	出处	被引量
1	On the roles of protein and starch in the aging of non-waxy rice flour 显示文摘	Teo C H Karim A Abd Cheah P B	2000	Food Chemistry2000，69，3：	1
2	Natural antioxidant extract from galangal(Alpinia galanga)for minced beef显示文摘	CHEAH P B HASIM N H A	2000	Journal of The Science of Food And Agriculture2000，80，：	1
3	Antiplasticization by water in reduced-moisture foods显示文摘	SEOW C C CHEAH P B CHANG Y P	1999	J Food Sci1999，64，4：	1
4	Catalytic mechanism of lipid oxidation following high pressure treatment in pork fat and meat显示文摘	CHEAH P B LEDWARD D A	1997	Journal of Food Science1997，62，6：	1
5	Depletion of annexin A5, annexin A6, and collagen X causes no gross changes in matrix vesicle–mediated mineralization, but lack of collagen X affects hematopoiesis and the Th1/Th2 response显示文摘	Ivan Grskovic Anna Kutsch Christian Frie Gergely Groma Jacek Stermann Ursula Schl?tzer‐Schrehardt Anja Niehoff Stephen E Moss Sabrina Rosenbaum Ernst P?schl Markus Chmielewski Gunter Rappl Hinrich Abken John F Bateman Kathryn SE Cheah Mats Paulsson Bent B	2012	J Bone Miner Res2012，，11：	1
6	Inhibition of metmyoglobin formation in fresh beef by pressure treatment 显示文摘	Cheah P B Ledward D A	1997	Meat Science1997，45，3：	1
7	On the roles of proteinand starch in the aging of non-waxy rice flour 显示文摘	Teo C H Karim A A Cheah P B	2000	FoodChemistry2000，69，3：	1
8	High pressure effects onlipid oxidation in minced pork 显示文摘	CHEAH P B LEDWARD D A	1996	Meat Science1996，43，2：	1
9	Catalytic mechanism of lipid oxidation following high pressure treatment in pork fat and meat显示文摘	CHEAH P B LEDWARD D A	1997	Journal of Food Science1997，62，6：	1
10	High pressure effects on lipid oxidation in minced pork显示文摘	Cheah P B Ledward D A	1996	Meat Science1996，43，2：	1
11	Catalytic mechanism of lipidoxidation following high pressure treatment in pork fat and meat显示文摘	CHEAH P B LEDWARD D A	1997	Journal of Food Science1997，62，6：	1
12	The roles of protein and starch in the aging of non-waxy rice flour 显示文摘	TEO C H KARIM A A CHEAH P B	2000	Food Chem2000，69，：	1
13	High pressure effects on lipid oxidation in minced pork显示文摘	CHEAH P B LEDWARD D A	1996	Meat Science1996，43，2：	1
14	On the roles of protein and starch in the aging of non - waxy rice flour显示文摘	Teo C H Karim A A Cheah P B	2000	Food Chemistry2000，69，3：	1
15	On the roles of protein and starch in the aging of non-waxy rice flour显示文摘	Teo C H Karim A A Cheah P B	2000	Food Chemistry2000，69，3：	1
16	Catalytic mechanism of lipid oxidation following high pressure treatment in pork fat and meat 显示文摘	CHEAH P B LEDWARD D A	1997	Journal of Food Seience1997，62，6：	1
17	On the roles of protein and starch in the aging of non - waxy rice flour 显示文摘	C H Teo A Abd Karim P B Cheah M H Norziah C C Seow	2000	Food Chemistry2000，，69：	1
18	High pressure effects on lipidoxidation in minced pork 显示文摘	Cheah P B Ledward D A	1996	Meat Science1996，43，：	1
19	High-pressure effect on lipid oxidation显示文摘	Cheah P B Ledward D A	1995	Journal of American Oil Chemists Society1995，72，9：	1
20	On the roles of protein and starch in the ageing of non-waxy rice flour 显示文摘	Teo C H Abd A Cheah P B	2000	Food Chem2000，，69：	1

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