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| 1 | Pectin fraction interconversions: insight into understanding texture evolution of thermally processed carrots显示文摘 | SILA D N DOUNGLA E SMOUT C VAN LOEY A | 2006 | Journal of Agricultural and Food Chemistry2006，54，22： | 1 |
| 2 | Differential vasoconstrictor activity of human urotensin Ⅱ in vascular tissue isolated from the rat,mouse,dog,pig,marmoset and cynomolgus monkey显示文摘 | Sulpizio AC Pierey V | 2000 | Br J pharmacol2000，131，7： | 1 |
| 3 | Fine-tuning the properties of pectin-calcium gels by control of pectin fine structure, gel composition and environmental conditions显示文摘 | FRAEYE I DUVETTER T DOUNGLA E | 2010 | Trends in Food Science & Technology2010，21，5： | 1 |
| 4 | Fine-tuning the properties ofpectine-calcium gels by control of pectin fine structure, gel composition and environmental conditions显示文摘 | FRAEYE I DUVETTER T DOUNGLA E | 2010 | Trends Food Sci Technol2010，21，5： | 1 |
| 5 | Pectin fraction interconversions:insight into understanding texture evolution of thermally processed carrots显示文摘 | SILA D N DOUNGLA E SMOUT C | | 0，，22： | 1 |
| 6 | Pectin fraction interconversions: insight into understanding texture evolution of thermally processed carrots显示文摘 | Sila DN Doungla E Smout C | 2006 | J Agr Food Chem2006，54，22： | 1 |
| 7 | Pectin fraction interconversions: insight into understanding texture evolution of thermally processed carrots 显示文摘 | Sila D N Doungla E Smout C | 2006 | Journal of Agricultural and Food Chemistry2006，54，22： | 1 |
| 8 | Fine - tuning the properties of pectin - calcium gels by control of pectin fine struc- ture, gel composition and environmental conditions 显示文摘 | Fraeye I Duvetter T Doungla E | 2010 | Trends in Food Science & Technology2010，21，5： | 1 |
| 9 | Pectin fraction in- terconversions: insight into understanding texture evolu- tion of thermally processed carrots 显示文摘 | Sila D N Doungla E Smout C | 2006 | Journal of Agri- cultural and Food Chemistry2006，54，22： | 1 |
| 10 | Influence of in- trinsic and extrinsic factors on rheology of pectin-calcium gels显示文摘 | Fraeyc I Doungla E Duvetter T | 2009 | Food Hydrocolloids2009，23，8： | 1 |
| 11 | Mice deficient in tumor necrosis factor recepters p55, and p75, interleukin-4, or inducible nitric oxide synthase are susceptible to endotoxin-induced uveitis 显示文摘 | Justine RS Pure HH Dounglas JC | 1998 | Invest Ophthalmol Vis Sci1998，39，： | 1 |
| 12 | Infiuence of intrinsic and extrinsic factors on rheology of pectin-calcium gels显示文摘 | Fraeye I Doungla E Duvetter T | | 0，，： | 1 |
| 13 | Effect of de-methylesterification on network development and nature of Ca2 +-pectin gels:Towards understanding structure-function relations of pectin 显示文摘 | Doungla E Ngoumazong Forkwa F Tengweh Thomas Duvetter | 2012 | Food Hydrocolloids2012，26，： | 1 |
| 14 | Fine-tuning the properties of pectin-calcium gels by control of pectin fine structure, gel composition and environmental conditions显示文摘 | FRAEYE I DUVETTER T DOUNGLA E | 2010 | Trends in Food Science & Technology2010，21，5： | 1 |
| 15 | Mice deficient in tumornecrosis factor recepters p55,and p75,interleukin-4,or inducible nitric oxide synthase are susceptible to endotoxin-induced uveitis显示文摘 | Pure HH Dounglas JC | 1998 | Invets Ophthalmol Vis Sci1998，39，3： | 1 |
| 16 | Fine-tuning the properties of pectine-calcium gels by control of pectin fine structure, gel composition and environmental conditions显示文摘 | FRAEYE I DUVETTER T DOUNGLA E | 2010 | Trends Food Sci Technol2010，21，5： | 1 |
| 17 | Fine-tuning the properties of pectin-calcium gels by control ofpectin fine structure, gel composition and environmentalconditions 显示文摘 | FRAEYE I DUVETTER T DOUNGLA E | 2010 | Trends in Food Science & Technology2010，21，5： | 1 |
| 18 | Fine-tuning the properties of pectin-calcium gels by control of pectin fine structure, gel composition and environmental conditions显示文摘 | Fraeye I Duvetter T Doungla E | 2010 | Trends in food science&technology2010，21，5： | 1 |
| 19 | Fine - tuning the properties of pectin- calcium gels by control of pectin fine structure, gel composition and environmental conditions 显示文摘 | Fraeye I Duvetter T Doungla E | 2010 | Trends in Food Science & Technology2010，21，5： | 1 |
| 20 | Pectin fraction interconversions:insight into understanding texture evolution of thermally processed carrots显示文摘 | Sila D N Doungla E Smout C | 2006 | Journal of Agricultural and Food Chemistry2006，54，22： | 1 |
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