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32篇 您的检索式：作者名="HOLLUNG K"

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	题名	作者	年代	出处	被引量
1	Challenges related to analysis of protein spot volumes from two-dimensional gel electrophoresis as revealed by replicate gels显示文摘	Grove H Hollung K Uhlen A K	2006	Journal of Proteome Research2006，5，12：	1
2	Proteome changesin the insoluble protein fraction of bovine Longissimus dorsimuscle as a result of low-voltage electrical stimulation 显示文摘	Bjarnadottir S G Hollung K H0y M e? al	2011	MeatScience2011，89，2：	1
3	Retinoic acid dampens LPS-induced NF-κB activity:results from human monoblasts and in vivo imaging of NF-κB reporter mice显示文摘	AUSTENAA L M CARLSEN H HOLLUNG K		0，，09：	1
4	Application of proteomics to understand the molecular mechanisms be- hind meat quality显示文摘	Hollung K Veiseth E Jia Xiaohong	2007	Meat Science2007，71，1：	1
5	Combined nitrogen and sulphur fertilisation and its effect on wheat quality and protein composition measured by SE-FPLC and proteomics 显示文摘	Flaelig N E S Hollung K Ruud L	2005	Journal of Cereal Scienc2005，41，3：	1
6	Application of proteomics to understand the molecular mechanisms behind meat quality 显示文摘	Hollung K Veiseth E Jia X	2007	Meat Science2007，77，1：	1
7	Cigarette smoking may reduce plasma leptin concentration via catecholamines 显示文摘	Reseland JE Mundal HH Hollung K	2005	Prostag Leukotr Ess2005，73，1：	1
8	Proteome changes in the insoluble protein fraction of bovine Longissimus dorsi muscle as a result of low-voltage electrical stimulation显示文摘	Bjarnadóttir S G Hollung K Hφy M		0，，：	1
9	Proteome changes in bovine longissimus thoracis muscle during therst 48h post mortem:Shifts in energy status and myobrillar stability显示文摘	BJARNADOTTIR S G HOLLUNG K FAERGESTAD E M	2010	Journal of Agricultural and Food Chemistry2010，58，12：	1
10	Proteome changes in the insoluble protein fraction of bovine Longissimus dorsi muscle as a result of low-voltage electrical stimulation显示文摘	BJARNADTTIR S G HOLLUNG K HY M	2011	Meat Science2011，89，2：	1
11	Leptin - a fatty tissue hormone with many functions显示文摘	Reseland JE Hollung K Drevon CA	1999	Tidsskr Nor Laegeforen1999，119，14：	1
12	Proteome changes in the insoluble protein fraction of bovine longissimus dorsi muscle as a result of low-voltage electrical stimulation显示文摘	BJARNADOTTIR S G HOLLUNG K HOY M	2011	Meat Science2011，89，2：	1
13	Dough and hearth bread characteristics influenced by protein composition,protein content, DATEM,and their interactions显示文摘	Aamodt A Magnus EM Hollung K	2005	Journal of Food Science2005，70，3：	1
14	Application of proteomics to understand the molecular mechanisms behind meat quality显示文摘	HOLLUNG K VEISETH E JIA X	2007	Meat Science2007，77，1：	1
15	Eicosapentaenoic acid-induced apoptosis depends on acyl CoA-synthetase显示文摘	Heimli H Hollung K Drevon CA	2003	Lipids2003，38，3：	1
16	Farm animal proteomics - a review 显示文摘	BENDIXEN E DANIELSEN M HOLLUNG K	2011	J Proteomics2011，74，3：	1
17	Evaluation of nonstarch polysaccharides and oligosaccharide content of different soybean varieties( Glycine max)by near-infrared spectroscopy and pro- teomics显示文摘	Hollung K ~verland M Hrusti6 M	2005	J Agric Food Chem2005，53，：	1
18	Proteome changes in bovine longissimus thoracis muscle during the first 48 h postmortem:Shifts in energy status and myofibrillar stability 显示文摘	Bjarnadottir S G Hollung K Fergestad E M	2010	Journal of Agricultural & Food Chemistry2010，58，12：	1
19	Variation in the response to manipulation of post-mortem glycolysis in beef muscles by lowvoltage electrical stimulation and conditioning temperature显示文摘	Hollung K Veiseth E FroysteinT		0，，：	1
20	Proteome changes in bovine longissimus thoracis muscle during the first 48h postmortem:Shifts in energy status and myofibrillar stability显示文摘	Bjarnadottir S G Hollung K Faergestad E M		0，，12：	1

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