维普期刊资源整合服务平台（V6.5）

164篇 您的检索式：作者名="Faustman C"

选中清除导出查看参考文献查看引证文献引用追踪共9页首页上一页第1页下一页末页 /9 跳转

	题名	作者	年代	出处	被引量
1	Metmyoglobin reducing activity显示文摘	Bekhit A E D Faustman C	2005	Meat Science2005，71，3：	1
2	Vitamin E supplementation of holstein steer diets improves sirloin steak color显示文摘	Faustman C Cassens RG Schaefer DM	1989	J Food Sci1989，54，：	1
3	Pigment oxidation in ground veal: influence of lipid oxidation, iron and zinc 显示文摘	Faustman C Specht S M Malkus L A	1992	Meat Science1992，31，：	1
4	The influence of microsomal and cytosolic components on the oxidation of myoglobin and lipid in vitro显示文摘	YIN M C FAUSTMAN C	1994	Food Chemistry1994，51，：	1
5	Krzywicki revisited: equations for spectrophotometric determination of myoglobin redox forms in aqueous meat extracts显示文摘	Tang J Faustman C Hoagland TA	2004	Journal of Food Science2004，69，9：	1
6	Review Myoglobin and lipid oxidation interactions Mechanistic bases and control显示文摘	FAUSTMAN C SUN QUN MANCINI R	2010	Meat Science2010，86，1：	1
7	The biochemical basis for discoloration in fresh meat: a review显示文摘	FAUSTMAN C CASSENS R G	1990	J Muscle Foods1990，1，3：	1
8	Introduction of redox instability of bovine myoglobin by adduction with 4-hydroxy-2-nonenal显示文摘	ALDERTON A L FAUSTMAN C LIEBLER D C		0，，：	1
9	The effects of freeze-thaw and sonication mitochondrial oxygen consumption, electron transport chain-linked metmyoglobin reduction, lipid oxidation, and oxymyoglobin oxidation 显示文摘	Tang J L C Faustman	2006	Meat Science2006，74，3：	1
10	Pigment oxidation in ground veal: Influence of lipid oxidation, iron and zinc显示文摘	FAUSTMAN C SPECHT S M MALKUS L A	1992	Meat Science1992，31，3：	1
11	Pigment Oxidation in ground veal:Influence of lipid oxidation,iron and zinc显示文摘	Faustman C Specht S M Malkus L A	1992	Meat Science1992，31，：	1
12	The biological basis for discoloration in fresh meat: a review显示文摘	FAUSTMAN C CASSENS R G	1990	Journal of Muscle Foods1990，，3：	1
13	Pigment oxida-tion in ground veal: influence of lipid oxidation, iron and zinc显示文摘	FAUSTMAN C SPECHT S M MALKUS L A	1992	Meat Science1992，31，：	1
14	Supranutritional administration of vitamins E and C improves oxidative stability of beef显示文摘	Schaefer D M Liu Q P Faustman C	1995	J Nutr1995，125，：	1
15	Myoglobin and lip- id oxidation interactions: Mechanistic bases and control 显示文摘	Faustman C Sun Q Mancini R	2010	Meat Science2010，86，1：	1
16	Effect ofdietary a- tocopherol supplementation on color and lipid stability in pork 显示文摘	Phillips A Faustman C Lynch M	2001	Meat Science2001，58，4：	1
17	Contribution of PCB exposure from fish consumption to total dioxin - like dietary exposure显示文摘	Nancy Judd William C Griffith Elaine M Faustman	2004	Regul Toxicol Pharm2004，40，：	1
18	The biochemical basis for meat discolouration in fresh meat: a review显示文摘	FAUSTMAN C CASSENS R G	1990	Journal of Muscle Foods1990，1，3：	1
19	Metmyoglobin reducing activity显示文摘	BEKHIT A E D FAUSTMAN C	2005	Meat Science2005，71，3：	1
20	Prevention of xenograft rejection by masking donor HLA class 1 antigens显示文摘	Faustman D Coe C	1991	Science1991，252，5013：	1

返回顶部每页显示：

共9页首页上一页第1页下一页末页 /9 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示