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53篇 您的检索式：作者名="Lioe"

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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	Fine needle aspiration cytology in the diagnosis of granulomatous lymphadenitis 显示文摘	Koo V Lioe TF Spence RA	2006	Ulster Med J2006，75，1：	1
4	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
5	Evaluation of peptide contribution to the intense umami taste of Japanese soy sauces显示文摘	Lioe HN Takara K Yasuda M	2006	Journal of Food Science2006，71，3：	1
6	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
7	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
8	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
9	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
10	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
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 Science2006，71，3：	1
12	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
13	Fine needieaspirationcytology in Ihe diagnosis o f granulomatouslymphadenitis显示文摘	Koo V Lioe TF Spence RA	2006	Ulster Med J2006，75，1：	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，，3：	1
15	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
16	Evaluation of peptide contribution to the intense umami taste of Japanese soy sauces显示文摘	Lioe HN Takara K Yasuda M		0，，03：	1
17	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
18	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
19	Placental site nodule of the ovary显示文摘	Al-Hussaini M Lioe TF McCluggage WG	2002	Histopathology2002，41，5：	1
20	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

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