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| 1 | Resveratrol glucoside (Pi- ceid) synthesis in seeds of transgenic oilseed rape (Brassica napusL)显示文摘 | Husken A Baumert A Milkowski C | 2005 | Theor Appl C enet2005，111，8： | 1 |
| 2 | Molecular regulation of sinapate ester metabolism in Brassica napus:Expression of genes,properties of the encoded proteins and correlation of enzyme activities with metabolic accumulation显示文摘 | Milkowski C Baumert A Schmidt D | | 0，，01： | 1 |
| 3 | Nutritional epidemiology in the context of nitric oxide biology: a risk-benefit evaluation for dietary nitrite and nitrate显示文摘 | Milkowski A Garg HK Coughlin JR | 2010 | Nitric Oxide2010，22，： | 1 |
| 4 | Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages显示文摘 | Terns M J Milkowski A L Claus J R | 2011 | Meat Sci2011，88，3： | 1 |
| 5 | Human safety controversies surrounding nitrate and nitrite in the diet显示文摘 | Sindelar J J Milkowski A L | 2012 | Nitric Oxide2012，26，4： | 1 |
| 6 | Investigating the effect of incubation time and starter culture add ition level on quality at-tributes of indirectly cured, emulsified cooked sausages显示文摘 | Terns M J Milkowski A L Claus J R | | 0，，88： | 1 |
| 7 | Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured,emulsifiedcooked sausages显示文摘 | Terns M J Milkowski A L Rankin S A | 2011 | Meat science2011，88，2： | 1 |
| 8 | Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages显示文摘 | TERNS M J MILKOWSKI A L RANKIN S A | 2011 | Meat Science2011，88，2： | 1 |
| 9 | Molecular regulation of sinapate ester metabolism in Brassica napus: Expression of genes, properties of the encoded proteins and correlation of enzyme activities with metabolie accumulation显示文摘 | MILKOWSKI C BAUMERT A SCHMIDT D | 2004 | The Plant J2004，38，1： | 1 |
| 10 | Sodium nitrite in processed meat and poultry meats : A review of curing and examining the risk/benefit of its use 显示文摘 | Sindelar J J Milkowski A L | 2011 | American Meat Science As- sociation White Paper Series2011，，3： | 1 |
| 11 | Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages显示文摘 | TERNS M J MILKOWSKI A L CLAUS J R | 2011 | Meat Science2011，88，3： | 1 |
| 12 | Human safety controversies surrounding nitrate and nitrite in the diet 显示文摘 | Sindelar J J Milkowski A L | 2012 | Nitric Ox- ide2012，26，4： | 1 |
| 13 | Human safety controversies surrounding nitrate and nitrite in the diet显示文摘 | SINDELAR J J MILKOWSKI A L | 2012 | Nitric Oxide2012，26，4： | 1 |
| 14 | Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages显示文摘 | Terns M J Milkowski A L Claus J R | 2011 | Meat Science2011，88，3： | 1 |
| 15 | Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages显示文摘 | Terns M J Milkowski A L Rankin S A | 2011 | Meat science2011，88，2： | 1 |
| 16 | Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages 显示文摘 | Terns M J Milkowski A L Claus J R | 2011 | Meat Sci2011，88，3： | 1 |
| 17 | Human safety contro- versies surrounding nitrate and nitrite in the diet显示文摘 | SINDELAR J J MILKOWSKI A L | 2012 | Ni- tric Oxide2012，26，4： | 1 |
| 18 | Determining the im- pact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages显示文摘 | Terns M J Milkowski A L Rankin S A | 2011 | Meat Science2011，88，2： | 1 |
| 19 | Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages 显示文摘 | Terns M J Milkowski A L Claus J R | 2011 | Meat Science2011，88，3： | 1 |
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