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71篇 您的检索式：作者名="LESMES"

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	题名	作者	年代	出处	被引量
1	Effects of long chain fatty acid unsaturation on the structure and controlled release properties of amylose complexes显示文摘	Uri Lesmes Shahar H. Cohen Yizhak Shener Eyal Shimoni	2008	Food Hydrocolloids2008，，3：	2
2	Serum creatine kinase and lactate dehydrogenase changes following an eighty kilometer race显示文摘	Mitchell M. Kanter George R. Lesmes Leonard A. Kaminsky Janet Ham-Saeger Noel D. Nequin	1988	European Journal of Applied Physiology and Occupational Physiology1988，，：	2
3	Serum creatine kinase and lactate dehydrogenase changes following an eighty kilometer race显示文摘	Mitchell M. Kanter George R. Lesmes Leonard A. Kaminsky Janet Ham-Saeger Noel D. Nequin	1988	European Journal of Applied Physiology and Occupational Physiology1988，，1：	1
4	Velocity variations and water content estimated from multi-offset, ground-pene-trating radar显示文摘	GREAVES R J LESMES D P LEE J M	2012	Geophysics2012，61，3：	1
5	Studying different dimensions of amylase-long chain fatty acid complexes: Molecular, nano and micro level characteristics 显示文摘	Zabar S Lesmes U Katz I	2009	Food Hydrocolloids2009，23，7：	1
6	Effect of resistant starch type Ⅲ polymorphs on human colon microbiota and short chain fatty acids in human gut model显示文摘	Lesmes U Beards E J Gibson G R		0，，：	1
7	Effects of long chain fatty acid unsaturation on the structure and controlled release properties of amylose complexes 显示文摘	Lesmes U Cohen SH Shener	2009	Food Hydrocolloids2009，23，3：	1
8	Studying different dimensions of amylose–long chain fatty acid complexes:Molecular,nano and micro level characteristics显示文摘	Shiran Zabar Uri Lesmes and Itai Katz	2009	Food Hydrocolloids2009，，23：	1
9	Structural character- ization of amylose-long chain fatty acid complexes pro- duced via the acidification method 显示文摘	Zabar S Lesmes U Katz I	2010	Food Hydrocol- loids2010，24，4：	1
10	Struc-tural characterization of amylose-long chain fatty acid complexes produced via the acidification method显示文摘	Shiran Zabar a Uri Lesmes and Itai Katz Eyal Shimoni	2010	Food Hydrocolloids2010，，24：	1
11	Soybean vegetable protein (tofu) preserved with high pressure 显示文摘	Prestamo G Lesmes M Otero L	2000	Journal of Agricultural and Food Chemistry2000，48，：	1
12	Studying different dimensions of amylose-long chain fatty acid complexes: molecular, nano and micro level characteristics 显示文摘	ZABAR S LESMES U KATZ I	2009	Food Hydrocolloids2009，23，7：	1
13	Continuous dual feed homogenization for the production of starch inclusion complexes for controlled release of nutrients 显示文摘	LESMES U BARCHECHATH J SHIMONI E	2008	Innovative Food Science & Emerging Technologies2008，9，4：	1
14	Effects of long chain fatty acid unsaturation on the structure and controlled release properties of amylose complexes 显示文摘	Lesmes U Cohen S H Shener Y	2009	Food Hydrocolloids2009，23，3：	1
15	Apelin mediates the induction of profi?brogenic genes in human hepatic stellate cells 显示文摘	Melgar - Lesmes P Casals G Pauta M	2010	Endocrinology2010，151，11：	1
16	Impact of Electro- static Deposition of Anionic Polysaccharides on the Stability of Oil Droplets Coated by Lactoferrin显示文摘	Tokle T Lesmes U McClements DJ	2010	Journal of Agricultural and Food Chemistry2010，58，17：	1
17	Structural character- ization of amylose-long chain fatty acid complexes produced via the acidication method 显示文摘	ZABAR S LESMES U KATZ I	2010	Food Hydrocolloids2010，24，1：	1
18	qCSF in clinical application:efficient characterization and classification of contrast sensitivity functions in amblyopia显示文摘	Hou F Huang CB Lesmes L	2010	Invest Ophthalmol Vis Sci2010，51，：	1
19	Studying different dimensions of amylase- long chain fatty acid complexes: Molecular, nano and micro level characteristics 显示文摘	Zabar S Lesmes U Katz I	2009	Food Hydrocolloids2009，23，7：	1
20	Development of oral food- grade delivery systems current knowledge and future challenges显示文摘	Benshitrit R C Shimonia S Lesmes U		0，，03：	1

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