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26篇 您的检索式：作者名="OSullivan M G"

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	题名	作者	年代	出处	被引量
1	Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modi? ed atmos- phere显示文摘	Zakrys P I Hogan S A OSullivan M G	2008	Meat Science2008，79，：	1
2	A compari- son of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose 显示文摘	OSullivan M G Byrne D V Jensen M T	2003	Meat Science2003，65，3：	1
3	Role of intracranial pressure monitoring in severely head injured patients without sign of intracranial hypertension on initial computerized tomography显示文摘	Osullivan M G Starham P F Jones P A	1994	J Neurosurg1994，80，6：	1
4	Descrip- tive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non- carriers of the RN? allele 显示文摘	Byrne D V OSullivan M G Bredie W L P	2003	Meat Science2003，63，2：	1
5	Sensory and chemical assessment of pork supplemented with iron and vitamin E显示文摘	OSullivan M G Byrne D V Nielsen J H	2003	Meat Science2003，64，2：	1
6	The impact ofsalt and fat level variation on the physiochemical properties andsensory quality of pork breakfast sausages显示文摘	TobinB D OSullivan M G Hamill R M ez al	2013	Meat Science2013，93，2：	1
7	Atlantic Diabetes in Pregnancy (DIP) : the prevalence and outcomes of gnstational diabetes mellitus using new diagnostic criteria 显示文摘	OSullivan EP Avalos G OReilly M	2011	Diabetolo- gia2011，54，：	1
8	Fas ligand expression in primary colon adenocarcinomas:evidence that Fas counterattack is a prevalent mechanism of immune evasion in human colon cancer显示文摘	Oconnel J Bennett M W Osullivan G C	1998	J Pathol1998，186，3：	1
9	Quality of life in patients with psoriasis: the contribution of clinical variables and psoriasis -specific stress显示文摘	Fortune D G Main C J OSullivan T M	1997	Br J Dermatol1997，137，5：	1
10	Sensory color assessment of fresh meatfrom pigs supplemented with iron and vitamin E显示文摘	OSULLIVAN M G BYRNE D V STAGSTED J	2002	Meat Science2002，60，3：	1
11	Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere显示文摘	Zakrys P I Hogan S A OSullivan M G	2008	Meat Science2008，79，4：	1
12	The Fas counterattack:cancer as a site of immune privilege显示文摘	Bennett M W OSullivan G C al	1999	Immunol Today1999，20，1：	1
13	High- pressure-based hurdle strategy to extend the shelf-life of fresh chicken breast fillets显示文摘	RODRIGUEZ C J M CRUZ R OSULLIVAN M G	2012	Food Control2012，25，3：	1
14	Role of intracranial pressuremon itoring in severely head injured patients with signs of intracranial hypertesion on compaterized torrography显示文摘	OSULLIVAN M G STATHM P F JONES P A	1994	J Neurosurg1994，80，：	1
15	Effects of nanoparticle charging on streamer develop- ment in transformer oil-based nanofluids 显示文摘	HWANG J G ZAHN M OSULLIVAN F M	2010	Journal of Applied Physics2010，107，01：	1
16	Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis 显示文摘	OSullivan M G Byrne D V Martens H	2003	Meat Science2003，65，2：	1
17	Textural,rheological and microstructural properties of imitation cheese containing inuling显示文摘	Hennelly P J Dunne P G Osullivan M	2006	Journal of Food Engineering2006，75，3：	1
18	Sensory and chemical assessment of pork supplemented with iron and vitamin E显示文摘	OSullivan M G Byrne D V Nielsen J H	2003	Meat Science2003，64，2：	1
19	A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose 显示文摘	OSullivan M G Byrne D V Jensen M T	2003	Meat Science2003，65，3：	1
20	Consumer ac-ceptability and physiochemical characteristics of modi- fied atmosphere packed beef steaks 显示文摘	Zakrys P I OSullivan M G Allen P	2009	Meat Science2009，81，4：	1

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