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19篇 您的检索式：作者名="PICART L"

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		题名	作者	年代	出处	被引量
	1	Layer by layer buildup of polysaccharide films: physical chemistry and cellular adhesion aspects 显示文摘	Richert L Lavalle P Payan E Shu XZ Prestwish GD Stohz J-F Schaaf P Voegel JC Picart C	2004	Langmuir2004，20，：	1
	2	High pressurelow temperature processing of food proteins显示文摘	Dumay E Picart L Regnauh S	2006	Biochimica and Biophysica Acta (BBA)-Proteins & Proteomics2006，1764，3：	1
	3	Inactivation of Listeria innocua in dairy fluids by pulsed electric fields:influence of electric parameters and food composition显示文摘	PICART L DUMAY E L CHEFTEL J C	2002	Food Science and Emerging Technologies2002，3，：	1
	4	Prevalence of Listeria monocytogenes and Salmonella in readyto-eat food in Catalonia,Spain显示文摘	Cabedo L Picart i Barrot L Teixido i Canelles A	2008	Journal of Food Protection2008，71，4：	1
	5	Prevalence of Liste- ria monocytogenes and Salmonella in ready-to-eat food in Catal- onia,Spain显示文摘	Cabedo L Picart i Barrot L Teixidoi C A	2008	J Food Prot2008，71，4：	1
	6	Technological aspects and potential applications of (ultra)high- pressure homogenization 显示文摘	Dumay E Chevalier - Lucia D Picart - Palmade L	2013	Trends in Food Science & Technology2013，31，：	1
	7	High pressure - low temperature processing of food proteins 显示文摘	DUMAY E PICART L REGNAULT S	2006	Biochimica and Biophysica Acta ( BBA ) - proteins & Proteomics2006，1764，3：	1
	8	High pressure-low temperature processing of food proteins显示文摘	Dumay E Picart L Regnault S	2006	Biochimica et Biophysica Acta (BBA)-Proteins & Proteomics2006，1764，3：	1
	9	Molecular Basis for the Explanation of the Exponential Growth of Polyelectrolyte Multilayers显示文摘	Picart C Mutterer J Richert L	2002	Proc Natl Acad Sci USA2002，99，12：	1
	10	Combined high pressuresub-zero temperature processing of smoked salmon mince: phase transition phenomena and inactivation of Listeria innoeua 显示文摘	Picart L Dumay E Guirand J P	2005	Journal of Food Engineering2005，68，1：	1
	11	Molecular basis for the explanation of the exponential growth of polyelectrolyte multilayers 显示文摘	Picart C Mutterer J Richert L	2002	Proceedings of the National Academy of Sciences of the United States of America2002，99，12：	1
	12	PandemicVibrio parahaemolyticus 03 : K6 spread显示文摘	Quilici M L Robert-Pillot A Picart J	2005	France E-merging Infectious Diseases2005，，：	1
	13	Pandemic Vibrio parahaemolyticus 03 :K6 spread, France 显示文摘	QUILICI M L ROBERT-PILLOT A PICART J	2005	Emerging Infectious Diseases2005，15，1：	1
	14	Effects of toxic organotin compounds on bacteria investigated by micro-raman spectroscopy显示文摘	Daniel P Picart P Bendriaa L	2008	Spectrosc Lett2008，41，1：	1
	15	Inactivation of Listeria Innocua in Dairy Fluids by Pulsed Electric Fields:Influence of Electric Parameters and Food Composition显示文摘	PICART L DUMAY E L CHEFTEL J C	2002	Food Science and Emerging Technologies2002，3，：	1
	16	Inactivation of Listeria innoeua in dairy fluids by pulsed electric fields:influence of electric parameters and food composition显示文摘	Picart L Dumay E Cheflel J C	2002	Food Science and Emerging Technologies2002，3，：	1
	17	Microbial inactivation by pressure-shift freezing:effects on smoked salmon mince inoculated with Pseudomonas fluorescens,Micrococcus luteus and Listeria innocua显示文摘	Picart L Dumay E Guiraud JP	2004	LWT-Food Science and Technology2004，37，2：	1
	18	Molecular Basis for the Ex- planation of the Exponential Growth of Polyelectrolyte Multilaye显示文摘	Picart C Mutterer J Richert L	2002	Proc Natl Acad Sd USA2002，99，12：	1
	19	High pressure-low temperature processing of food proteins 显示文摘	DUMAY E PICART L REGNAULT S	2006	Biochim Biophys Acta2006，1764，3：	1

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