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34篇 您的检索式：作者名="LIOE H"

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	题名	作者	年代	出处	被引量
1	Umami taste enhancement of MSG/NaC1 mixtures by subthreshold L-a-aromatic amino acids显示文摘	LIOE H N APRIYANTONO A TAKARA K	2005	Journal of Food Science2005，70，7：	1
2	Low molecular weight compounds responsible for savory taste of Indonesian soy sauce显示文摘	LIOE H N APRIYANTONO A TAKARA K	2004	Journal of Agricultural and Food Chemistry2004，52，19：	1
3	Small heat-shock proteins:paramedics of the cell显示文摘	Hilton GR Lioe H Stengel F	2013	Topics in Current Chemistry2013，328，：	1
4	Soy sauce and its umami taste: a link from the past to current situation显示文摘	LIOE H N SELAMAT J YASUDA A	2010	Journal of Food Science2010，75，3：	1
5	Soy Sauce and Its Umami Taste: a Link fi'om the Past to Cttrrent Situation 显示文摘	LIOE H N SELAMAT J YASUDA M	2010	The Society for Food Science and Technology2010，75，3：	1
6	Evaluation of peptide contribution to the intense umami taste of Japanese soy sauces 显示文摘	Lioe H N K Takara M Yasuda	2006	Journal of Food Science2006，71，：	1
7	Nitrite residue and malonaldehyde reduction in dendeng Indonesian dried meat- influenced by spices, curing methods and precooking prepa- ration 显示文摘	Suryati T Astawan M Lioe H N	2014	Meat Science2014，96，3：	1
8	Chemical and sensory eharaeteristies of low moleeular weight fractions obtained from three types of Japanese soy sauce(shoyu)-Koikuehi, tamari and shiro shoyu 显示文摘	Lioe H N Wada A Aoki T	2007	Food Chem2007，100，：	1
9	Evaluation of peptide contribution to the intense umami taste of Japanese soy sauces显示文摘	LIOE H N TAKARA K YASUDA M	2006	Journal of Food Science2006，71，3：	1
10	Chemical and sensory characteristics of low molecular weight fractions obtained from three types of Japanese soy sauce (shoyu)-Koiku-chi, tamari and shiro shoyu 显示文摘	Lioe H N Wada K Aoki T	2007	Food Chemistry2007，100，：	1
11	Evaluation of peptide contribution to the intense umami taste of Japanese soy sauces 显示文摘	Lioe H N Takara K Yasuda M	2006	Journal of Food Science2006，，3：	1
12	Normal and torsional spring constants of atomic force microscope cantilevers 显示文摘	GREEN C P LIOE H CLEVELAND J P	2004	Rev Sci Instrum2004，75，6：	1
13	Normal and torsional spring constants of atomic force microscope cantilevers显示文摘	GREEN C P LIOE H CLEVELAND J P	2004	Rev Sei Instrum2004，75，6：	1
14	Evaluation of peptide contribution to the intense umami taste of japanese soy sauces显示文摘	LIOE H N TAKARA K YASUDA M	2006	Journal of Food Science2006，71，3：	1
15	Umami taste enhancement of MSG/NaC1 mixtures by subthreshold L-a-aromatic amino acids显示文摘	LIOE H N APRIYANYONO A TAKARA K	2005	Journal of Food Science2005，70，7：	1
16	Evaluation of Peptide Contribution to the Intense Umami Taste of Japanese Soy Sauces 显示文摘	Lioe H N Takara K and Yasuda M	2006	Sensory and Nutritive Qualities of Food2006，3，71：	1
17	Evaluation of peptide contribu- tion to the intense umami taste of japanese soy sauces显示文摘	Lioe H N Takara K Yasuda M	2006	Sen- sory and Nutritive Qualifies of Food2006，71，3：	1
18	Low molecular weight compounds responsible for savory taste of indo- nesian soy sauce显示文摘	Lioe H N Apriyantono A Takara K E	2004	Agric Food Chem2004，，52：	1
19	Thirty-year review of intrascrotal rhabdomyosarcoma显示文摘	Stewart L H Lioe T F Johnston S R	1991	Br J Urol1991，68，4：	1
20	Chemical and sensory characteristics of low molecular weight fractions obtained from three types of Japanese soy sauce (shoyu) - Koikuchi, tamari and shiro shoyu 显示文摘	Lioe H N Wada K Aoki T	2007	Food Chem2007，，100：	1

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