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51篇 您的检索式:作者名="Indrawati"
    题名 作者 年代 出处 被引量
1中国:推进高效、包容可持续的城镇化显示文摘中国城镇化有力支持了经济的高速增长和快速转型,成功避免了大规模的城市贫困、失业和贫民窟,但压力也开始显现。中国领导人高度关注这些挑战,倡导新型城镇化的道路模式,以适应新的发展目标。新型城镇化模式需要政府重新定位,实现更高质量的增长。本报告提出构建新型城镇化模式的六大优先领域:一是改革土地管理制度;二是改革户籍制度,实现基本公共服务均等化,促进具备技能的劳动者自由流动;三是将城市融资建立在更可持续的基础之上,同时建立有效约束地方政府的财政纪律;四是改革城市规划和设计;五是应对环境压力;六是改善地方政府治理。本报告提出的政策议程是全面的,需要确定优先序。最为迫切的问题是土地方面的议程;其次,政府需要关注各种形式的地方政府性债务;最后,在全面铺开以市场为基础的城乡土地转化之前,需要开展更多试点。其他改革也应尽快提出落实改革议程的全面规划并建立监测督促机制。国务院发展研究中心和世界银行联合课题组 李伟 Sri Mulyani Indrawati 刘世锦 韩俊 Klaus Rohland Bert Hofman 侯永志 Mara Warwick Chorching Goh 何宇鹏 刘培林 卓贤 2014管理世界2014,30,4:166
2Does high pressure processing influence nutritional aspects of plant based food systems?显示文摘Indrawati Oey Iesel Van der Plancken Ann Van Loey Marc Hendrickx 2007Trends in Food Science & Technology2007,,6:2
3Pre-clinical e- valuation of a 15-valent pneumococcal conjugate vaccine (PCV15-CRM197)in an infant-rhesus monkey immuno- genicity model 显示文摘Skinner JM Indrawati L Cannon J 2011Vaccine2011,29,48:1
4Kinetic study on the changes in the susceptibility of egg white proteins to enzymatic hydrolysis induced by heat and high hydrostatic pressure pretreatment显示文摘van der Plancken l Delattre M Indrawati 1 2004J Agric Food Chem2004,52,8:1
5Effect of high-pressure processing on colour, texture and flavour of fruit-and vegetable-based food products: a review显示文摘INDRAWATI O MARTINA L ANN V L 2008Trends in Food Science & Technology2008,19,:1
6Dose high pressure prosessing influence nutritional aspects of planl based food system 显示文摘Indrawati Oey lesel Van der Plancken Ann Van Loey 2008Food Science and Technology2008,19,:1
7Heat-induced changes in the susceptibility of egg white proteins to enzymatic hydrolysis: a kinetic study显示文摘VAN DER PLANCKEN I VAN REMOORTERE M INDRAWATI 2003Journal of Agricultural and Food Chemistry2003,51,13:1
8Kinetic study on the changes in the susceptibility of egg white proteins to enzymatic hydrolysis induced by heat and high hydrostatic pressure pretreatment显示文摘VAN DER PLANCKEN I DELATTRE M INDRAWATI 2004Journal of Agricultural and Food Chemistry2004,52,18:1
9Effect of high-pressure processing on colour,texture and flavour of fruit and vegetable-based food products:a review显示文摘Indrawati O Martina L 2008Trends in Food Science & Technology2008,,19:1
10Equilibrium and kinetic studies in adsorption of heavy metals using biosorbent: A summary of recent studies 显示文摘FEBRIANTO J KOSASIH A N SUNARSO J nr Y H INDRAWATI N ISMADJI S 2009J Hazard Mater2009,162,:1
11Temperature and pressure stability of mustard seed ( Sinapis alba L.) myrosinase显示文摘D. Van Eylen Indrawati M. Hendrickx A. Van Loey 2005Food Chemistry2005,,2:1
12Epigenetic markers for early detection of nasopharyngeal carcinoma in a high risk population显示文摘Hutajulu SH Indrasari SR Indrawati LPL 2011Mol Cancer2011,10,:1
13Soybean lipoxygenase inactivation by pressure at subzero and elevated temperatures 显示文摘Indrawati I Loey A M Van Ludikhuyze L R 1999Journal of Agricultural & Food Chemistry1999,47,6:1
14Effects of combined pressure and temperature on enzymesrelated to quality of fruits and vegetables:from kinetic information to process engineering aspects 显示文摘LUDIKHUYZE L VAN LOEY A INDRAWATI 2003Crit Rev FoodSci Nutr2003,43,5:1
15Enzyme sensitivity towards high pressure at low temperature 显示文摘Indrawati Van Loey A Denys S 1998Food Biotechnology1998,12,3:1
16Kinetic study on the changes in the susceptibility of egg white pro reins to enzymatic hydrolysis induced by heat and high hydrostatic pressure pretreatment显示文摘Plancken IVD Delattre M Indrawati 2004J Agric Food Chem2004,52,18:1
17Effect of highpressure processing on colour, texture and flavour of fruitand vegetable-based food products显示文摘Indrawati Oey Martina Lille Ann Van Loey 2008Trends in Food Science & Technology2008,19,:1
18Kinetic study on pressure - temperature inactivation of Lipoxygenase in green peas显示文摘Indrawati Van Loey A Ludikhuyze L 2001Journal of Food Science2001,66,5:1
19Does high pressure processing influence nutritional aspects of plant based food systems显示文摘INDRAWATI O IESEL V D P ANN V L 2008Trends in Food Science & Technology2008,,19:1
20Effect of high pressure processing on colour, texture and flavor of fruit and vegetable-based food products显示文摘Indrawati O Martina L Ann V 2008Trends in Food Sci & Tech2008,19,:1
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