维普期刊资源整合服务平台（V6.5）

38篇 您的检索式：作者名="KNOCKAERT C"

选中清除导出查看参考文献查看引证文献引用追踪共2页首页上一页第1页下一页末页 /2 跳转

	题名	作者	年代	出处	被引量
1	Unique players in the BMP pathway:Small C-terminal domain phosphatases dephosphorylate Smadl to attenuate BMP sigualing显示文摘	Knockaert M Sapkota G Alarcon C	2006	PNAS2006，103，11：	1
2	Effect of smoking processes on the contents of 10 major phenolic compounds in smoked fillets of herring (Cuplea harengus)显示文摘	SEROT T BARON R KNOCKAERT C	2004	Food Chemistry2004，85，1：	1
3	Comparison of odor-active volatile compounds of fresh and smoked salmon显示文摘	VARLET V KNOCKAERT C PROST C	2006	Journal of Agricultural and Food Chemistry2006，54，9：	1
4	Comparison of odor active volatile compounds of fresh and smoked salmon 显示文摘	Varlet V Knockaert C Prost C	2006	Journal of Agricultural and Food Chemistry2006，54，9：	1
5	Comparison of odour-active volatile compounds of fresh and smoked salmon显示文摘	Varlet V Knockaert C Prost C Serot T		0，，：	1
6	Comparison of odor-active volatile compounds of fresh and smoked salmon显示文摘	VARLET V KNOCKAERT C PROST C		0，，09：	1
7	Comparison of odor-active volatile compounds of fresh and smoked salmon 显示文摘	Varlet V Knockaert C Prost C	2006	Journal of Agriculture of Food and Chemistry2006，54，9：	1
8	Effect of smoking processes on the contents of 10 major phenolic compounds in smoked fillets of herring (Cuplea harengus)显示文摘	SEROT T BARON R KNOCKAERT C	2004	Food Chemistry2004，85，1：	1
9	Comparison of odor- active volatile compounds of fresh and smoked salmon显示文摘	VARLET V KNOCKAERT C PROST C	2006	Journal of Agricultural and Food Chemistry2006，54，9：	1
10	Fever of unknown origin in adults:40 years on显示文摘	KNOCKAERT D C VANDERSCHUEREN S BLOCKMANS D	2003	J Intern Med2003，253，3：	1
11	Comparison of odor-active volatile compounds of fresh andsmoked salmon显示文摘	VARLET V KNOCKAERT C PROST C	2006	Journal of Agricultural and Food Chemistry2006，54，：	1
12	Comparison of odor-active volatile compounds of flesh and smoked salmon显示文摘	VARLET V KNOCKAERT C PROST C	2006	Journal of Agricultural and Food Chemistry2006，54，9：	1
13	Organoleptic characterization and PAH content of salmon (Salmo salar) fillets smoked according to four industrial smoking techniques显示文摘	VARLET V SEROT T KNOCKAERT C	2007	Journal of the Science of Food and Agriculture2007，87，5：	1
14	Unique players in the BMP pathway~ SmaU C-terminal domain phosphatases dephosphorylate Smadl to attenuate BMP signaling显示文摘	Knockaert M Sapkota G Alareon C	2006	PNAS2006，103，11：	1
15	Carbon tetrachloride- mediated lipid peroxidation induces early mitochondrial alterations in mouse liver显示文摘	KNOCKAERT L BERSON A RIBAULT C	2012	Lab Invest2012，92，3：	1
16	Cardiac involvement in systemic inflammatory diseases显示文摘	Knockaert D C	2007	Eur Heart J2007，28，15：	1
17	Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo sa/ar)显示文摘	Cardinal M Knockaert C Torrissen O	2001	Food Research International2001，34，6：	1
18	Effect of smoking processes on the contents of 10 major phenolic com- pounds in smoked fillets of herring (Cuplea harengus)显示文摘	Serot T Baron R Knockaert C	2004	Food Chemistry2004，85，1：	1
19	Comparison of odoractive volatile compounds of fresh and smoked salmon显示文摘	VARLET V KNOCKAERT C PROST C	2006	J Sci Food Agr2006，54，9：	1
20	Comparison of odor- active volatile compounds of fresh and smoked salmon显示文摘	Varlet V Knockaert C Prost C et ol	2006	Journal of Agricultural and Food Chemistry2006，54，9：	1

返回顶部每页显示：

共2页首页上一页第1页下一页末页 /2 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示