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91篇 您的检索式：作者名="Cheigh"

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	题名	作者	年代	出处	被引量
1	Effect of caustic refining,solvent refining and steam refining on the deacidification and color of rice bran oil显示文摘	Kim S K Kim C J Cheigh H S	1985	Ibid1985，62，：	1
2	A study on wooung (burdock,A rcti um la p pa,L1) kimchi2changes in chemical,microbial,sensory characteristics and volatile flavor component s in wooung kimchi during fermentation显示文摘	Han J S Cheigh M J Kim S J	1996	J Food Sci Nut r1996，，1：	1
3	Rhabdomyolysis associated with concomitant use of atorvastatin and cyclosporine 显示文摘	Maltz HC Balog DL Cheigh JS	1999	Ann Phar- macother1999，33，11：	1
4	Enhanced nisin production by increasing genes involved in nisin Z biosynlhesis in lxtctocw-cus lact subsp,lactis A164 显示文摘	Cheigh Chan-lck Park Hoon Choi Hak-Jong	2005	Bioteelanology Letters2005，27，3：	1
5	Hypertension in continuous ambulatory peritoneal dialysis patients:what do we know and what can we do about it?显示文摘	Cheigh JS Kim H	1999	Perit Dial Int1999，19，2：	1
6	Enhanced extraction of flavanones hesperidin and narirutin from Citrus unshiu peel using subcritical water 显示文摘	CHEIGH C I CHUNG E Y CHUNG M S	2012	Journal of Food Engineering2012，110，3：	1
7	End-stage renal disease in systemic lupus erythematosus显示文摘	Cheigh JS Stenzel KH	1993	Am J Kidney Dis1993，21，1：	1
8	Biochemical,microbiological and nutritional aspects of kimchi (Korean fermented vegetable products)显示文摘	Cheigh HS Park KY	1994	Crit Rev Food Sci Nutr1994，34，2：	1
9	Systemic lupus erythemafosus in patients with end-stage renal disease:Long-trem follow-up on the prognosis of patients and the evalution of Lupus activity显示文摘	Cheigh Hong K Kurt HS	1990	Am J kidney Dis1990，16，3：	1
10	Purification and characterization of a fibrinolytic subtilisin-like protease of Bacillus subtilis TP-6 from an Indonesian fermented soybean, Tempeh 显示文摘	KIM SB LEE DW CHEIGH CI	2006	J lnd Microbiol Biotechnol2006，33，6：	1
11	Nisin biosynthesis and its properties 显示文摘	CHEIGH C I PYUN Y R	2005	Biotechnol Lett2005，27，21：	1
12	Nonthermal sterilization of Listeria monocytogenes in infant foods by intense pulsed-light treatment显示文摘	Choi M S Cheigh C I Jeong E A	2010	Journal of Food Engineering2010，97，：	1
13	Nisin biosynthesis and its proper-ties 显示文摘	Cheigh Chan-Ick Pyun Yu Ryang	2005	Bioteclmology Letters2005，27，21：	1
14	Effect of caustic refining, solvent refining and steam refining on the deacidi- fication and color of rice bran oil显示文摘	Kim S K Kim C J Cheigh H S	1985	Journal of the American Oil Chemists Society1985，62，10：	1
15	Extraction characteris- tics of subcritical water depending on the number of hydroxyl group in flavonols显示文摘	CHEIGH C L YOO S Y KO M J	2015	Food Chem2015，168，：	1
16	Kimchi and nitrosamines显示文摘	Park K Y Cheigh H S	1992	Korean Jounal of Food Nutrition1992，21，：	1
17	Nisin biosynthesis and its properties显示文摘	Chan-Ick Cheigh Yu-Ryang Pyun	2005	Biotechnology Letters2005，27，：	1
18	Influence of growth conditions on the production of a nisin - llke bacteriocin by Lacto-coccus lactis subsp lactis A164 isolated from kimchi 显示文摘	Cheigh C I Choi H J Park H	2002	J Biotechnol2002，95，3：	1
19	Nonthermal sterilization of Listeria monocytogenes in infant foods by intense pulsed-light treatment 显示文摘	Choi M S Cheigh C I Jeong E A	2010	Journal of Food Engineering2010，97，4：	1
20	Nisin biosynthesis and its properties 显示文摘	Cheigh C I and Y R Pyun	2005	Biotechnol Lett2005，27，21：	1

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