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41篇 您的检索式：作者名="ISO N"

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	题名	作者	年代	出处	被引量
1	Compression properties of fish-meat gel as affected by gelatinization of added starch 显示文摘	Kong C S Ogawa H Iso N	1999	Journal of Food Science1999，64，2：	1
2	Compression properties of fish-meat gel as affected by gclatinization of added starch显示文摘	KONG S C OGAWA H ISO N	1999	Journal of Food Science1999，64，2：	1
3	SOX10 mutation in Waardenburg syndrome type II显示文摘	Iso M Fukami R Horikawa N	2008	Am J Med Genet Part A2008，146，16：	1
4	Temperature dependency pf compression properties of fish-meat gel as affected by added starch显示文摘	Kong C S Ogawa H Iso N	1996	Journal of Food Science(USA)1996，64，6：	1
5	Effect of thermal on extraction of proteins from meats显示文摘	SAITO T ISO N MIZUNO H		0，，10：	1
6	An analysis of the stress- relaxation curve obtained from a sample of raw meat sample显示文摘	ISO N MIZUNO H SAITO T	1981	Nippon Suisan Gakkaish1981，49，：	1
7	Effect of thermal treatment on extraction of proteins from meats (fishes, shellfishes, ram and beef)显示文摘	Saito T Iso N Mizuno H	1983	Bulletin of the Japanese Society of Scientific Fisheries1983，46，10：	1
8	Daytime napping and mortality, with a special reference ~to cardiovascular disease~ the JACC study 显示文摘	Tanabe N Iso H Seki N	2010	Int J Eioidemiol2010，39，1：	1
9	Serum total and non-high-density lipoprotein cholesterol and the risk prediction of cardiovascular e-vents-the JALS - ECC - 显示文摘	Tanabe N Iso H Okada K	2010	Circ Jf2010，74，7：	1
10	Temperature dependency of compression properties of fish- meat gel as affected by added starch 显示文摘	Kong C S Ogawa H Iso N	1999	Journal of Food Science1999，64，6：	1
11	Adult mortality attributa ble to preventable risk factors for non communicable disea- ses and injuries in Japan: a comparative risk assessment 显示文摘	Ikeda N Inoue M Iso H	2012	PLoSMed2012，9，10：	1
12	Compression properties of fish- meat gel as affected by gelatinization of added starch 显示文摘	Kong C S Ogawa H Iso N	1999	Journal of Food Science1999，64，2：	1
13	Association hetween Chlamydophila pneumoniae infection and risk of coronary heart disease forJapanese: theJPHC study显示文摘	Sakurai - Komada N Iso H Koike KA	2013	Atherosclerosis2013，23，12：	1
14	An analysis of the stress-relaxation curve obtained from a sample of raw meat sample显示文摘	Iso N Mizuno H Saito T Ohzeki F Yang LC	1981	Nippon Suisan Gakkaishi1981，49，：	1
15	An analysis of the stress-relaxation curve obtained from a sample of raw meat sample显示文摘	Iso N Mizuno H Saito T Ohzeki F Yang LC	1981	Nippon Suisan Gakkaishi1981，49，：	1
16	Identification of a novel mutation for phytosterolemia genetic analyses of 2 cases显示文摘	Togo M Hashimoto Y Iso O N	2009	Clin Chim Acta2009，401，1：	1
17	An analysis of the stress-relaxation curve obtained from a sample of raw meat sample显示文摘	Iso N Mizuno H Saito T Ohzeki F Yang LC	1981	Nippon Suisan Gakkaishi1981，49，：	1
18	Compression properties of Fish-Meat Gel as affected by gelatinization of added starch显示文摘	Kong C S Ogawa H Iso N	1999	Journal of Food Science1999，2，64：	1
19	Healthy lifestyle behaviours and cardiovascular mortality among Japanese men and women:the Japan collaborative cohort study显示文摘	Eguchi E Iso H Tanabe N	2012	Eur Heart J2012，33，4：	1
20	Serum cholesterol levels and six-year mortal-ity fyom stroke in 350977 men screened for the multiplerisk factor intervetion trial 显示文摘	Iso H Qizibash N Demeurisse G	1989	N Engl Med1989，18，：	1

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