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| 1 | 显示文摘 | Colas B Le Meste M | 1992 | J Food Sci1992，57，3： | 1 |
| 2 | Effect of smalland large wheat starch granuleson thermomechanical behavior of starch显示文摘 | Chiotelli E Meste M L | 2002 | Cereal Chemistry2002，79，2： | 1 |
| 3 | Effect of small and large wheat starch granules on thermo-mechanical behavior of starch 显示文摘 | Chiotelli E Meste M L | 2002 | Cereal Chemistry2002，79，： | 1 |
| 4 | SLC24A5, a putative cation exchanger, affects pigmentation in zebrafish and humans显示文摘 | LAMASON R L MOHIDEEN M P K MEST J R | 2005 | Science2005，310，： | 1 |
| 5 | A contribu- tion to the study of staling of white bread: effect of water and hydrocolloid 显示文摘 | DAVIDOU S MESTE M L DEBEVER E | 1996 | Food Hydrocolloids1996，10，4： | 1 |
| 6 | Effect of small and large wheat starch granules on thermo-mechanical behavior of starch显示文摘 | ChioteUi E Meste M L | 2002 | Cereal Chem2002，79，： | 1 |
| 7 | Effect of sodium chloride on the gelatinization of starch:a multimeasurement study显示文摘 | Chiotelli E Pilosio G Meste L M | 2002 | Biopolymers2002，63，1： | 1 |
| 8 | Effect of sodium chloride on the gelatinization of starch: a multimeasurement study显示文摘 | CHIOTELLI E PILOSIO G MESTE M L | 2002 | Biopolyrners2002，63，1： | 1 |
| 9 | Effect of sodium chloride on the gelatinization of starch: a multimeasuremeut study显示文摘 | CHIOTELLI E PILOSIO G MESTE M L | 2002 | Biopolymers2002，62，： | 1 |
| 10 | Towards an improved understanding of glass transition and relaxations in foods: molecular mobility in the glass transition range显示文摘 | CHAMPION D MESTE M L SIMATO D | 2000 | Trends Food Sci Technol2000，，11： | 1 |
| 11 | Glass transition and food technology: A critical appraisal显示文摘 | MESTE M L CHAMPION D ROUDAN G | 2002 | J Food Sci2002，67，7： | 1 |
| 12 | sLC24A5, a putative cation exchanger, affects pigmentation in zebrafish and humans 显示文摘 | Lamason R L Mohideen M A Mest J R | 2005 | Science2005，310，5755： | 1 |
| 13 | Molecular flexibility in wheat gluten proteins submitted to heating 显示文摘 | Hargreaves J Popineau Y Meste M L | 1995 | FEBS Letters1995，372，： | 1 |
| 14 | A contribution to the study of staling of white bread:effect of water and hydrocolloid显示文摘 | Davidou S Meste M L Debever E eta/ | 1996 | Food Hydrocolloids1996，10，4： | 1 |
| 15 | SLC24A5,a putative cation exchanger,affects pigmentation in zebrafish and humans显示文摘 | LAMASON R L MOHIDEEN M A MEST J R | 2005 | Science2005，310，5755： | 1 |
| 16 | Effect of small and large wheat starch granules on thermo mechanical behavior of starch显示文摘 | Chiotelli E Meste M L | 2002 | Cereal Chemisty2002，79，： | 1 |
| 17 | SLC24A5, a putative cation exchanger, affects pigmentation in zebrafish and humans显示文摘 | Lamason R L Mohideen M A Mest J R | 2005 | Science2005，310，5755： | 1 |
| 18 | SLC24A5,a putative cation exchanger,affects pigmentation in zebrafish and humans显示文摘 | Lamason R L Mohideen M A Mest J R | 2005 | Science2005，310，： | 1 |
| 19 | Contribution of protein flexibility to the foaming properties of casein显示文摘 | MESTE M L COLAS B SIMATOS D | 1990 | Journal of Food Science1990，55，5： | 1 |
| 20 | Thermo mechanical behavior of concentrated starch-water preparations显示文摘 | Rolee A Meste M L | 1997 | Cereal Chemistry1997，74，5： | 1 |
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