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21篇 您的检索式：作者名="KATINA M"

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	题名	作者	年代	出处	被引量
1	Effects of bran fermentation on quality and microstructure of high-fiber wheat bread 显示文摘	M Salmenkallio-Marttila K Katina K Autio	2001	Cereal Chem2001，78，4：	1
2	Effects of sourdough and enzymes on staling of high-fibre wheat bread 显示文摘	K Katina M Salmenkallio- Marttila R Partanen	2006	LWT2006，39，：	1
3	Degradation ofHMW glutenins during wheat sourdough fermentations显示文摘	LOPONEN J MIKOLA M KATINA K ef al	2003	CerealChemistry2003，81，1：	1
4	Asymptotic results with generalized estimating equations for longitudinal data显示文摘	BALAN R M KATINA I S	2005	The An- nals of Statistics2005，33，2：	1
5	Social Acceptance Oflocation-based Mobile Government Services for Emergency Management显示文摘	Anas A Katina M Xi C Mutaz M Al-Debei	2014	Telematics and Informatics2014，，31：	1
6	Degradation of HMW glutenins during wheat sourdough fermentations显示文摘	LOPONEN J MIKOLA M KATINA M	2004	Cereal Chemistry2004，81，1：	1
7	Effects of branfermentation on quality and microstructure of high - fiber wheatbread 显示文摘	Salmenkallio- Marttila M Katina K Autio K	2001	Cereal Chemistry2001，78，4：	1
8	Iso lated sentinel lymph node dissection with conservative management in patients with squamous cell carcinoma of the vulva: A prospective trial显示文摘	Richard G M Katina R	2008	Gynecologic Oncology2008，109，34：	1
9	Degradation of HMW-glutenins during wheat sourdough fermentations显示文摘	LOPONEN J MIKOLA M KATINA K	2004	Cereal Chemistry2004，81，1：	1
10	Effects of bran fermentation on quality and microstructure of high-fibre wheat bread显示文摘	SALMENKALLIO-MARTTILA M KATINA K AUTIO K	2001	Cereal Chemistry2001，，78：	1
11	Effect of bran fermentation on quality and microstructure of high-fibre wheat bread显示文摘	Salmenkallio-Marttila M Katina K Autio K	2001	Cereal Chem2001，78，4：	1
12	Effects of sourdough and enzymes on staling of high-?bre wheat bread 显示文摘	KATINA K SALMENKALLIO-MARTTILA M PARTAN-EN R	2006	Swiss Society of Food Science and Technology2006，39，5：	1
13	Effects of sourdough and enzymes on staling of high-fibre wheat bread 显示文摘	Katina K Salmenkallio-Marttila M Partanen R	2006	LWT-Food Sci Technol2006，39，5：	1
14	Effects of bran fermentation on quality and microstructure of high-fiber wheat bread显示文摘	SALMENKALIO-MARTILA M KATINA K AUTIO K	2001	Cereal Chem2001，78，4：	1
15	Effects of sourdough and enzymes on staling of high - fibre wheat bread显示文摘	Katina K Salmenkallio - Marttila M Partanen R	2006	LWT2006，39，：	1
16	Effects of sourdough and enzymes on staling of high-fiber wheat bread 显示文摘	Katina K Salmenkallio-Marttila M Partanen R	2006	LWT Food Science and Technology2006，39，5：	1
17	Degradation of HMW glutenins during wheat sourdough fermentations显示文摘	LOPONEH J MIKOLA M KATINA K	2004	Cereal Chem2004，81，：	1
18	Degradation of HMW glutenins during wheat sourdough fermentation显示文摘	LOPONEN J MIKOLA M KATINA K	2004	Cereal Chemistry2004，81，1：	1
19	Prevalence of congenital heart diseases in oral cleft pa- tients显示文摘	Barbosa MM Rocha CM Katina T Caldas M Codorniz A Me- deiros C	2003	Pediatr Cardiol2003，24，4：	1
20	Potential of lactic acid bacteria to inhibit rope spoilage in wheat sourdough bread显示文摘	Sauri M Alakomi HL	2002	Food Science and Technology2002，35，1：	1

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