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35篇 您的检索式：作者名="Chuda M"

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	题名	作者	年代	出处	被引量
1	Fucoxanthin as the major antioxidant in Hijikia fusiformis, a common edible seaweed 显示文摘	Yan X Chuda Y Suzuki M	1999	Biosci Biotechnol Biochem1999，63，3：	1
2	Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods显示文摘	Ono H Chuda Y Ohnishi-Kameyama M	2003	Food Additives and Contaminants2003，20，3：	1
3	Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods 显示文摘	ONO H CHUDA Y OHNISHI-KAMEYAMA M	2003	Food Additives and Contaminants2003，20，3：	1
4	Analysis of aerylamide by LC-MS/ MS and GC-MS in processed Japanese foods 显示文摘	Ono H Chuda Y Ohnishi-Kameyama M	2003	Food Additives and Contaminants2003，20，3：	1
5	Analysis ofacrylamide by LC-MSMS and GC-MS in processed Japanese foods显示文摘	ONO H CHUDA Y OHNISHI-KAMEYAMA M	2003	Food Additives and Contaminants2003，20，3：	1
6	Inventory lot sizing with supplier selection 显示文摘	Chuda Basnet Janny M Y Leung	2005	computers & operations research2005，32，：	1
7	Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods显示文摘	Chuda Y Ohnishi-Kameyama M	2003	Food Additives and Contaminants2003，20，3：	1
8	Inventory lot-sizing with supplier selection显示文摘	Chuda B Janny M Y L	2005	Computers & Operations Research2005，，32：	1
9	Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods显示文摘	ONO H CHUDA Y OHNISHI-KAMEYAMA M	2003	Food Additives and Contaminants: Part A2003，20，3：	1
10	Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods显示文摘	H Ono Y Chuda M Ohnishi-Kameyama	2003	Food Addtives and Contaminants2003，20，3：	1
11	Two dansyl fluorophores bearing anino acid fou monitoring Hg2+ in aqueous solution and live cells显示文摘	Chuda R L Jougn M K Keun H L		0，，22：	1
12	Analysis of acrylamide by LC - MS/MS and GC - MS in processed Japanese foods显示文摘	ONO H CHUDA Y OHNISHI M	2003	Food Addit Contain2003，20，3：	1
13	Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods 显示文摘	Ono H Chuda Y Ohnishi-Kameyaxna M	2003	Food Additives & Contaminants2003，20，3：	1
14	Fucoxanthin as the major antioxidant in Hijikiafusiformis,a common edible seaweed显示文摘	Yan X J Chuda Y Suzuki M		0，，03：	1
15	显示文摘	ONOH CHUDA Y OHNISHI-KAMEYAMA M etal	2003	Food Addit Contam2003，20，3：	1
16	Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanesefoods显示文摘	Ono H Chuda Y Ohnishi-Kameyama M	2003	Food Additives and Contaminants2003，20，3：	1
17	Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese food 显示文摘	Ono H Chuda M Ohmishi-Kameyama	2003	Food Additives and Contaminants2003，20，3：	1
18	Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods显示文摘	Ono H Chuda Y Ohnishi-Kameyama M	2003	Food Additives and Contaminants2003，20，3：	1
19	Inventory lot-sizing with supplier selection显示文摘	Chuda B Janny M Y L	2005	Computers & Operations Research2005，，32：	1
20	Local transeutaneous cooling of the spinal cord in the rat:effects on long-term outcomes after compression spinal cord injury显示文摘	Morochovic R Chuda M Talanova J	2008	Int J Neurosci2008，118，4：	1

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