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80篇 您的检索式：作者名="DECKER EA"

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	题名	作者	年代	出处	被引量
1	Production and characterization of o/w emulsions containing droplets stabilized by lecithin-chitosan-pectin mutilayered membranes 显示文摘	Ogawa S Decker EA McClements DJ	2004	JAgricFoodChem2004，52，11：	1
2	Cigarette smoking is strongly associated with mutation of the K-fas gene in patients with primary adenocarcinoma of the lung显示文摘	Ahrendt SA Decker PA Alawi EA	2001	Cancer2001，92，：	1
3	Acute absorption of folic acid from a fortified low-fat spread显示文摘	De Deckere EA Pentieva K McKillop D	2003	Eur J Clin Nutr2003，57，：	1
4	Extraction and activity of carnosine, a naturally occurring antioxidant in beef muscle 显示文摘	Chan KM Decker EA Means WJ	1993	J Food Sci1993，58，1：	1
5	Phenolics:prooxidants or antioxidants显示文摘	Decker EA		0，，11：	1
6	Inhibition of oxidation during washing improves the functionality of bovine cardiac myofibrillar protein 显示文摘	WAN L XIONG YL DECKER EA	1993	Journal of agricultural and food chemistry1993，41，12：	1
7	Inhibition of oxidative yaneidity in salted ground pork by carnosine显示文摘	Decker EA Crum	1991	Food SCI1991，，56：	1
8	Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsions 显示文摘	Diaz M Dunn CM McClements D J Decker EA	2003	J Agric Food Chem2003，51，8：	1
9	Caseinophosphopeptides and their cell modulating potential显示文摘	Diaz M Decker EA	2004	Biofactors2004，21，14：	1
10	Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by muhilayered membrances produced by a layer-by-layer electrostatic deposition technique显示文摘	Aoki T Decker EA McClements DJ	2005	Food Hydrocolloids2005，19，2：	1
11	Application of multi-component biopolymer layers to improve the freeze-thaw stability of oil-in-water emulsions: f3-Lactoglobulin- t -carrageenan-gelatin显示文摘	Gu YS Decker EA McClements DJ	2007	Journal of Food Engineering2007，80，4：	1
12	Antioxidant activity of watersoluble fractions of salmon spellary tissue显示文摘	Sasaki S Ohta T Decker EA	1996	Journal of Agricultural and Food Chemistry1996，44，7：	1
13	Cigarette smoking is strongly associated with mutation of the K-ras gene in patients with primary adenocarcinoma of lung显示文摘	Ahrendt SA Decker PA Alawi EA		0，，06：	1
14	Lipid oxidation in oil-in-water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food systems显示文摘	MeClements D J Decker EA	2000	Journal of Food Science2000，65，8：	1
15	Health aspects of fish and n-3 polyunsaturated fatty acids Fromplant and marine origin 显示文摘	De Deckere EA Korver O Verschuren PM	1998	Eur J Clin Nutr1998，52，10：	1
16	Both raw andretro graded starch decrease serum triacylglycerol concen- tration and fat accretion in the rat显示文摘	De Deckere EA Kloots W J van Amelsvoort J M	1995	Brithh Journal of Nutri- tion1995，73，2：	1
17	Influence of droplet characteristics on the formation of oil-in-water emulsions stabilized by surfactant-chitosan layers显示文摘	Mun S Decker EA MeClements DJ	2005	Langmuir2005，21，14：	1
18	Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, caseinate, and whey protein显示文摘	Qiu c Zhao M Decker EA	2015	Food Chemistry2015，175，：	1
19	Role of ferritin as a lipid oxidation catalyst in muscle food显示文摘	Decker EA Welch B	1990	J Agric Food Chem1990，38，3：	1
20	Influence of pH and carrageenan type on properties of/3-1actoglobulin stabi- lized oil-in-water emulsions显示文摘	Gu YS Decker EA McClements DJ	2005	Food Hydroeolloids2005，19，1：	1

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