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66篇 您的检索式：作者名="Larr C"

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	题名	作者	年代	出处	被引量
1	Properties of demidated gluten films enzymatically cross-linked显示文摘	LARRE C DESSERME C BARBOT J	2000	Journal of Agriculture and Food Chemistry2000，48，11：	1
2	Emulsfying and foaming properties of gluten hydrolysates with an increasing degree of hydrosis:role of soluble and insoluble fractions 显示文摘	Linares E Larre C Lemeste M	2000	Cereal Chemistry2000，77，4：	1
3	Properties of demidated gluten films enzymatically cross - linked 显示文摘	Larre C Desserme C Barbot J	2000	Journal of Agriculture Food Chemistry2000，48，：	1
4	PGE2 and LTB4 tissue levels in benign and cancerous prostates 显示文摘	Larre S Tran N Fan C	2008	Prostaglandins Other Lipid Mediat2008，87，14：	1
5	Foaming and Emulsifying Properties of Fractions of Gluten Peptides Obtained by Limit- ed Enzymatic Hydrolysis and Ultrafiltration 显示文摘	Popineau Y Huehet B Larre C	2002	Journal of Cereal Science2002，35，：	1
6	Properties of deamidated gluten films enzymatically cross-linked显示文摘	Larré C Desserme C Barbot J		0，，11：	1
7	Retroperitoneal laparoscopic radical nephrectomy:intermediate oncological results显示文摘	LarréS Kanso C De La Taille A	2008	World J Urol2008，26，：	1
8	Properties of deamidated gluten films enzymatically cross-linked显示文摘	Larré C Desserme C Barbot J	2000	J Agric Food Chem2000，48，：	1
9	Emulsifying and foaming properties of gluten hydrolysates with an increasing degree of hydrolysis : role of soluble and insoluble fractions 显示文摘	Linares E Larre C Lemeste M	2000	Cereal Chemistry2000，77，4：	1
10	Foaming and emulsifying properties of fractions of gluten peptides obtained by limited enzymatic hydrolysis and uhrafiltration 显示文摘	Popineau Y Huchet B Larre C	2002	Journal of Cereal Science2002，35，：	1
11	Association of hrperdense middle,cerebral artery sign with clinical sutcome in patients treated with tisswe pbasminogen activator显示文摘	Manelfe C Larre V Von Kum mer R	1999	Stroke1999，30，4：	1
12	Foaming and emulsifying properties of fractions of gluten peptides obtained by limited enzymatic hydrolysis and ultrafihration 显示文摘	Popineau Huchet B Larre C Berot S	2002	Journal of Cereal Science2002，35，2：	1
13	Foaming and emulsifying properties of fractions of gluten peptides obtained by limited enzymatic hydrolysis and ultrafihration 显示文摘	Popineau Huchet B Larre C Berot S	2002	Journal of Cereal Science2002，35，2：	1
14	Biochemical Analysis and Rheological Properties of Gluten Modified by Transglutaminase 显示文摘	Larre C Denery P S Popineau Y	2000	Cereal Chemistry2000，77，2：	1
15	Foaming and emulsifying properties of fractions f gluten peptides obtained by limited enzymatic hydrolysis and uhrafihration 显示文摘	Popineau Y Huchel B Larre C	2002	Journal of Cereal Science2002，，35：	1
16	Foaming and emulsifying properties of fractions of gluten peptides obtained bylimitedenzymatiehydrolysisandultrafilt ration显示文摘	Popineau Y Huchet B Larre C	2002	Journal of Cereal Science2002，35，：	1
17	An Evaluation of the Value Relevance of Consolidated versus Unconsolidated Accounting Information:Evidence from Quoted Spanish Firms显示文摘	Abad C J Laffarga A Garca-Borbolla M Larrn J M Piero N Garrod	2000	Journal of International Financial Management&Accounting2000，11，3：	1
18	Characterisation and foaming properties of hydrolysates derived from rapeseed isolate显示文摘	Larre C Mulder W Saanchez - Vioque R	2006	Colloids and Surfaces B: Biointerfaces2006，49，：	1
19	Properties of deamidated gluten films enzymatically cross-linked显示文摘	Larre C Desserme J Barbot J Gueguen J	2000	Agriculture and Food Chemistry2000，48，：	1
20	Casein hydrolysis by immobilized enzymes in a torus reactor显示文摘	Benkhelifa H Bengoa C Larre C	2005	Process Biochemis try2005，40，1：	1

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