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45篇 您的检索式：作者名="Gerrard P"

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	题名	作者	年代	出处	被引量
1	Temporal changes in skeletal muscle IGF-I mRNA abundance and nitrogen metabolism responses to abomasal casein infusion in steers显示文摘	Moloney A P Beermann D H Gerrard D	1998	J Anim Sci1998，76，：	1
2	Identification of the molecular species of lysophosphatidic acid produced when platelets are stimulated by thrombin显示文摘	Gerrard JM Robinson P	1989	Biochim Biophys Acta1989，1001，3：	1
3	Effects of microbial transglutaminase on the wheat proteins of bread and croissant dough显示文摘	Gerrard A J Fayle S E Brown P A	2001	Journal of Food Science2001，66，6：	1
4	increased phosphatidic acid and decreased lysophosphatidic acid in response to thrombin is associated with inhibition of platelet aggregation显示文摘	Robinson P Narvey M	1993	Biochem cell Biol1993，71，：	1
5	Increased phosphatidic acid and decreased lysophosphatidic acid in response to thrombin is associated with inhibition of platelet aggtegaion显示文摘	Gerrard JM Robinson P Narvey M	1993	Biochem Cell Biol1993，71，910：	1
6	The effects of experimental reservoir creation on the 5ioaecumulation of methylmercury and reproductive success of Tree Swallows ( Tachycineta bicolor ) 显示文摘	Gerrard P M Louis V L S	2001	Environ Sci Technol2001，35，：	1
7	Transgenic pea seeds as bioreactors for the production of a single--chain Fv fragment (scFV) antibody used in cancer diagnosis and therapy显示文摘	Perrin Y Vaquero C Gerrard I Sack M Drossard J Stoger E Christou P and Fischer R	2000	Molecular Breeding2000，6，：	1
8	Identification of the molecular species of lysophosphatidic acid produced when platelets are stimulated by thrombin 显示文摘	Gerrard JM Robinson P	1989	Biochim Biophys Acta1989，1001，：	1
9	Increased phosphatidic acid and decreased lysophosphatidic acid in response to thrombin is associated with inhibition of platelet aggregation 显示文摘	Gerrard JM Robinson P Narvey M	1993	Biochem Cell Biol1993，71，：	1
10	Effects of microbial transglutaminase on the wheat proteins of bread and croissant dough 显示文摘	Gerrard J A Fayle S E Brown P A	2001	Journal of Food Science2001，66，6：	1
11	Maillard crosslinking of food proteins II: the reactions of glutaraldehyde, formaldehyde and glyceraldehyde with wheat proteins in vitro and in situ显示文摘	GERRARD J A BROWN P K FAYLE S E	2003	Food Chemistry2003，80，：	1
12	Utilization of image processing to quantitate surface metmyoglobin on fresh beef 显示文摘	B P Demos D E Gerrard X Gao	1996	Meat Science1996，43，4：	1
13	Coma Recovery Scale-Revised: evi- dentiary support for hierarchical grading of level of consciousness 显示文摘	Gerrard P Zafoute R Giacino JT	2014	Arch Phys Med Rehabil2014，95，12：	1
14	Effects of microbial transglutaminase on the wheat proteins of bread and croissant dough 显示文摘	Gerrard J A Fayle S E Brown P A	2001	Journal of Food Science2001，66，6：	1
15	Meta-analysis and systematic review of the relationship between volume and outcome in abdominal aortic aneurysm surgery显示文摘	Hoh P J Polonieeki JD Gerrard D	2007	Br J Surg2007，4，8：	1
16	Protein cross-linking in food: mechanisms, consequences, applications 显示文摘	Gerrard J A Brown P K	2002	International Congress Series2002，1245，：	1
17	Combining BCR-ABL1transcript levels at 3 and 6 months in chronic myeloid leukemia:implications for early intervention strategies显示文摘	Neelakantan P Gerrard G Lucas C	2013	Blood2013，121，14：	1
18	Identification of the molecular species of lysophosphatidic acid produced when platelets are stimulated by thrombin显示文摘	Gerrard JM Robinson P	1989	Biochim Biophys Acta1989，1001，3：	1
19	Effects of microbial transglutaminase on the wheat proteins of bread and croissant dough显示文摘	GERRARD J A FAYLE S E BROWN P A		0，，：	1
20	Increased phosphatidic acid and decreased lysophosphatidic acid in response to thrombin is associated with inhibition of platelet aggregation显示文摘	Gerrard JM Robinson P Narvey M		0，，：	1

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