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19篇 您的检索式：作者名="Fitzsimons M S"

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		题名	作者	年代	出处	被引量
	1	Influence of milk proteins on the pasting behaviour and microstructural characteristics of waxy maize starch 显示文摘	Kett A P Chaurin V Fitzsimons S M	2013	Food Hydrocolloids2013，，30：	1
	2	Phenotypic and genotypic characterization of non-starter lactic acid bacteria in mature cheddar cheese显示文摘	Fitzsimons N A Cogan T M Condon S	1999	Applied and Environmental Microbiology1999，65，8：	1
	3	Person Focused Training:A Model for Delivering Positive Behavioral Supports to People with Challenging Behaviors显示文摘	Mc Clean B Dench C Grey I Shanahan S Fitzsimons E Hendler J Corrigan M	2005	Journal of Intellectual Disability Research2005，，5：	1
	4	Changes in Performance, muscle matabolites, enzymes and fibre types after short sprint training显示文摘	Dawson B Fitzsimons M Green S	1998	Eur J Appl Physiol Occup Physiol1998，72，2：	1
	5	Large enhancements in thermogelation of whey protein isolate by incorporation of very low concentrations of guar gum 显示文摘	Fitzsimons S M Mulvihill D M Morris E R	2008	Food Hydrocolloids2008，22，：	1
	6	Synergistic binding of konjac glucomannan to xanthan on mixing at room temperature显示文摘	Fitzsimons S M Tobin J T Morris E R	2008	Food Hydrocolloids2008，22，1：	1
	7	Spatial and Temporal Distribution of Non-starter Lactic Acid Bacteria in Cheddar Cheese显示文摘	FITZSIMONS N A COGAN T M CONDON S	2001	J Appl Microbiol2001，90，：	1
	8	Changes in per- formance, muscle metabolites, enzymes and fibre types after short sprint training显示文摘	Dawson B Fitzsimons M Green S	1998	European Journal of Applied Phys- iology and Occupational Physiology1998，78，2：	1
	9	The importance of soil microor- ganisms for maintaining diverse plant communities in tallgrass prairie显示文摘	Fitzsimons M S Miller R M	2010	American Journal of Botany2010，97，12：	1
	10	Synergistic binding of konjac glucomannan to xanthan on mixing at room temperature显示文摘	FITZSIMONS S M TOBIN J T MORRIS E R	2008	Food Hydrocolloids2008，22，10：	1
	11	Large enhancements in thermogelation of whey protein isolate by incorporation of very low concentrations of guar gum 显示文摘	Fitzsimons S M Mulvihill D M Morris E R	2008	Food Hydrocolloids2008，22，4：	1
	12	Exercise capacity of rats remains unaffected by a chronic pressure overload显示文摘	Morris G S Fitzsimons D P Baldwin K M	1993	Cardiovasc Res1993，27，：	1
	13	Changes in Performance, muscle matabolites, enzymes and fibre types after short sprint training显示文摘	Dawson B Fitzsimons M Green S	1998	Eur J Appl Physiol Occup Physiol1998，72，2：	1
	14	Co-gels of whey protein isolate with crosslinked waxy maize starch:analysis of solvent partition and phase structure by polymer blending laws显示文摘	FITZSIMONS S M MULVIHILL D M MORRIS E R		0，，03：	1
	15	Lake Ontario:food web dynamics in a changing ecosystem (1970-2000)显示文摘	Mills E L Casselman J M Dermott R Fitzsimons J D Gal G Holeck K T Hoyle J A Johannsson O E Lantry B F Makarewicz J C Millard E S Munawar I F Munawar M O'Gorman R Owens R W Rudstam L G Schaner T Stewart T J	2003	Canadian Journal of Fisheries and Aquatic Sciences2003，60，4：	1
	16	Large enhancements in thermogelation of whey protein isolate by incorporation of very low concentrations of guar gum显示文摘	Fitzsimons S M Mulvihill D M Morris E R	2008	Food Hydrocolloids2008，22，：	1
	17	Thermodynamic incompatibility between denatured whey protein and konjac glucomannan显示文摘	Tobin J T Fitzsimons S M Chaurin V	2012	Food Hydrocolloids2012，27，1：	1
	18	Thermodynamic incompatibility between denatured whey protein and konjac glucomannan显示文摘	TOBIN J T FITZSIMONS S M CHAURIN V	2012	Food Hydrocolloids2012，27，：	1
	19	Large enhancements in thermogelation of whey protein isolate by incorporation of very low concentrations of guar gum 显示文摘	Fitzsimons S M Mulvihill D M Morris E R	2008	Food Hydrocolloids2008，22，：	1

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