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43篇 您的检索式：作者名="Maddock K"

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	题名	作者	年代	出处	被引量
1	Oxidative environments decrease tenderization of beef steaks through inactivation of μ-ealpain显示文摘	Rowe L J Maddock K P Lonergan S M	2004	J Anita Sci2004，82，：	1
2	A phase1/1bstudy of combined rituximab,bendamustine,and ibrutinib in patients with previously untreated and relapsed/refractory non-Hodgkin's lymphoma显示文摘	Maddocks K Christian B Jaglowski S	2015	Blood2015，125，：	1
3	A dose escalation feasibility study of lenalidomide for treatment of symptomatic,relapsed chronic lymphocytic leukemia显示文摘	Maddocks K Ruppert AS Browning R	2014	Leuk Res2014，38，：	1
4	The effect of pro cessing flax in beef feedlot rations on performance, carcass characteristics and trained sensory panel ratings显示文摘	Maddock T D Bauer M L Koch K	2006	Anita Sci2006，84，：	1
5	Linking riparian dynamics and groundwater: An eeohydrologic approach to modeling groundwater and riparian vegetation显示文摘	Baird K J Stromberg J C Maddock T	2005	Environmental Management2005，36，：	1
6	Influence of early postmortem protein oxidation on beef quality显示文摘	Rowe L J Maddock K R Lonergan S M	2004	Journal of Animal Science2004，82，3：	1
7	Influence of early postmortem protein oxidation on beef quality显示文摘	ROWE L J MADDOCK K R LONERGAN S M		0，，：	1
8	Influence of early postmortem protein oxidation on beef quality显示文摘	ROWE L J MADDOCK K R LONERGAN S M		0，，03：	1
9	Evaluation of the po- tential role of alpha-liplic acid with regard to health and per- formance of weanling pigs显示文摘	Maddock K R Carrol J A Berg E P	2003	Journal of Animal and Veteri- nary Advances2003，2，10：	1
10	Oxidative environments decrease tenderization of beef steaks through inactivation of μ-calpain显示文摘	ROWE L J MADDOCK K R LONERGAN S M		0，，：	1
11	Effect of pH and ionic strength on u-and m-calpain inhibition by calpastatin显示文摘	Huff-Lonergan E Rowe L J	2005	J Anim Sci2005，83，：	1
12	Oxidative environments decrease tenderization of beef steaks through inactivation of wcalpain 显示文摘	ROWE L J MADDOCK K P LONERGAN S M	2004	Journal of Animal Science2004，82，：	1
13	Influence of early postmortem protein oxidation on beef quality 显示文摘	Rowe L J Maddock K R Lonergan S M	2004	Journal of Animal Science2004，82，3：	1
14	Oxidative environments decrease tenderization of beef steaks through inactivation of mu-calpain显示文摘	Rowe L J Maddock K R Lonergan S M	2004	Journal of Animal Science2004，8201，：	1
15	Commercial production of avidin from transgenic maize: characterization of transformant, production, processing, extraction and purification 显示文摘	Hood E E Witcher D R Maddock S Meyer T Baszczynski C Bailey M Flynn P Register J Marshall L Bond D Kulisek E Kusnadi A Evangelista R Nikolov Z Wooge C Mehigh R J Hernan R Kappel W K Ritland D Li C P Howard J A	1997	Molecular Breeding1997，3，4：	1
16	Linking riparian dy-namics and groundwater: an ecohydrologic approach tomodeling groundwater and riparian vegetation显示文摘	Baird K J Stromberg J C Maddock T	2005	Environ-mental Management2005，36，：	1
17	Oxidative environments decrease tenderization of beef steaks through inactivation of tx-calpain 显示文摘	Rowe L J Maddock K R Lonergan S M	2004	Journal of Animal Science2004，82，11：	1
18	Influence of early post-rnortem protein oxidation on beef quality 显示文摘	Rowe L J Maddock K R Lonergan S M	2005	American Society of Animal Science2005，82，3：	1
19	Oxidative environments decrease tenderization of beef steaks through inactivation of t-calpain 显示文摘	Rowe L J Maddock K R Lonergan S M	2004	Journal of animal science2004，82，11：	1
20	Influence of early postmortem protein oxidation on beef quality显示文摘	ROWE L J MADDOCK K R LONERGAN S M		0，，82：	1

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