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313篇 您的检索式：作者名="Loeys"

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	题名	作者	年代	出处	被引量
1	Does high pressure processing influence nutritional aspects of plant based food systems?显示文摘	Indrawati Oey Iesel Van der Plancken Ann Van Loey Marc Hendrickx	2007	Trends in Food Science & Technology2007，，6：	2
2	Foaming properties of egg white proteins affected by heat or high pressure treatment显示文摘	Van der Plancken I Van Loey A Hendrickx M	2005	IFSET2005，6，：	1
3	Effect of high pressure processing on colour, texture and flavor of fruit and vegetable-based food products:a review显示文摘	Oey I Lille M Loey A V	2008	Trends in Food Science and Technology2008，19，6：	1
4	Intrinsic Time Temperature Integrators for Heat Treatment of Milk显示文摘	CLAEY W L VAN LOEY A M HENDRICKX M E	2002	Trends in Food Science & Technology2002，13，：	1
5	Effects of high electric field pulses on enzymes显示文摘	Loey A V Verachtert B Hendrickx M	2002	Trends in Food Science & Technology2002，12，34：	1
6	Inactivation of plant pectin methylesterase by thermal or high intensity pulsed electric field treatments显示文摘	Espachs-Barroso A Van Loey A Hendrickx M	2006	Innovative Food Science and Emerging Technologies2006，7，12：	1
7	Pectin fraction interconversions: insight into understanding texture evolution of thermally processed carrots显示文摘	SILA D N DOUNGLA E SMOUT C VAN LOEY A	2006	Journal of Agricultural and Food Chemistry2006，54，22：	1
8	Losartan,an AT1antagonist,prevents aortic aneurysm in a mouse model of Marfan syndrome显示文摘	Habashi JP Judge DP Loeys BL	2006	Science2006，312，：	1
9	The revised Ghent nosology for the Marfan syndrome 显示文摘	Loeys BL Dietz HC Braverman AC	2010	J Med Genet2010，47，7：	1
10	The revised Ghent nosology for the Marfan syndrome显示文摘	Loeys BL Dietz HC Braverman AC	2010	J Med Genet2010，47，7：	1
11	The revised Ghent nosology for the Marfan syndrome显示文摘	LOEYS BL DIETZ HC BRAVERMAN AC	2010	J Med Genet2010，47，7：	1
12	Genetic Fibrillinopathies:new insights in molecular diagnosis and clinical management 显示文摘	LOEYS BL MATTHYS DM DE PAEGE AM	2003	Acta Clin Belg2003，58，1：	1
13	Combined effect of high pressure and temperature on selected properties of egg white proteins显示文摘	Iesel Van der Plancken Ann Van Loey Marc E Hendrickx	2005	Innovative Food Science and Emerging Technologies2005，6，：	1
14	Aneurysm syndromes caused by mutations in the TGF-beta receptor显示文摘	LOEYS BL SCHWARZE U HOLM T	2006	N Engl J Med2006，355，8：	1
15	Combined thermal and high pressure colour degradation of tomato puree and strawberry juice 显示文摘	Rodrigo D Van Loey A Hendrickx M	2007	Journal of Food Engineering2007，79，：	1
16	Influence of pH and high pressure on the thermal inactivation kinetics of horseradish peroxidase显示文摘	Lemos M A Oliveria J C Anne van Loey	1999	Food Biotechnology1999，13，1：	1
17	Inactivation of orange pectinesterase by combined high-pressureand temperature treatments:a kinetic study显示文摘	BROECK I V D LUDIKHUYZE L R LOEY A M V	2000	J Agric Food Chem2000，48，5：	1
18	PsychopathoIogy and Psychological Problem in Patients with Bum Scars;Epidemiology and Management显示文摘	Van Loey NE Van Son MJ	2003	Am J Chin Dermatol2003，4，4：	1
19	Effect of mu- tation type and location on clinical outcome in 1013 probands with Marfan syndrome or related phenotypes and FBN1 mutations:an international study显示文摘	Faivre L Collod-Beroud G Loeys BL	2007	Am J Hum Genet2007，81，3：	1
20	Effect of high pressure processing oncolour,texture and flavour of fruit and vegetable-based food products:areview显示文摘	OEY I LILLE M LOEY V	2008	Trends in Food Science and Technology2008，19，6：	1

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