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26篇 您的检索式：作者名="R G Labbe"

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	题名	作者	年代	出处	被引量
1	Phenolic an- tioxidant mobilization in cranberry pomace by solid-state bio- processing using food grade fungus lentinus edodes and effect on antimicrobial activity against select food borne pathogens 显示文摘	VATTERM D A LIN Y T LABBE R G	2004	Innovative Food Science and Emerging Technologies2004，5，1：	1
2	Generation times and modeling of enterotoxin-positive and enterotoxin-negative strains of Clostridium perfringens in laboratory media and ground beef显示文摘	LABBE R G HUANG T H	1995	Journal of Food Protection1995，58，12：	1
3	Phenolic antioxidant mobilization in cranberry pomace by solid-state bioprocessing using food grade fungus Lentinus edodes and effect on antimicrobial activity against select food borne pathogens显示文摘	VATTEM D A LIN Y T LABBE R G	2004	Innovative Food Science and Emerging Technologies2004，6，5：	1
4	Phenolic antioxidant mobilization in cranberry pomace by solid-state bioprocessing using food grade fungus Lentinus edodes and effect on antimicrobial activity against select food borne pathogens显示文摘	VATTEM D A LIN Y T LABBE R G	2004	Innov Food Sci Emerg Technol2004，5，：	1
5	Phenolic Antioxidant Mobilization in Cranberry Pomace by Solid- state Bioprocessing using Food Grade Fungus Lentinus Edodes and Effect on Antimicrobial Activity against Select Food Borne Pathogens显示文摘	Vattem D A Lin Y T Labbe R G	2004	Innovative Food Science and Emerging Technologies2004，5，：	1
6	Phenolic antioxidant mobilization in cranberry pomace by solid-state bioprocessing using food grade fungus Lentinus edodes and effect on antimicrobial activity against select food borne pathogens显示文摘	Vattem D A Lin Y T Labbe R G	2004	Innovative Food Science and Emerging Technologies2004，5，1：	1
7	Phenolic Cranberry Pomace by Solidstate Bioprocessing using Food Grade Fungus Lentinus Edodes and Effect on Antimicrobial Activity against Select Food Borne Pathogens显示文摘	Vattem D A Lin Y T Antioxidant Mobilization in Labbe R G	2004	Innovative Food Science and Emerging Technologies2004，5，：	1
8	Phenolic antioxidant mobilization in cranberry pomace by solid-state bioprocessing using food grade fungus Lentinus edodes and effect on antimicrobial activity against select food borne pathogens显示文摘	VATTEM D A LIN Y T LABBE R G et ai	2004	Innovative Food Science and Emerging Technologies2004，，5：	1
9	Phenolic antioxi- dam mobilization in cranberry pomace by solid-state bioprecessing using food grade fungus lentinus edodes and effect on antimicrobial activity against select food borne pathogens 显示文摘	VATrEM D A LIN Y T LABBE R G	2004	Innovative Food Science and Emerging Technologies2004，5，1：	1
10	Comparative specificities of two evolutionarily divergent hydrolases involved in microbial degradation of polychlorinated biphenyls 显示文摘	Seah S Y K Labbe G Kaschabek S R	2001	American Society for Microbiology2001，183，5：	1
11	Phenolic antioxidant mobilization in cranberry pomace by solid-state bioprocessing using food grade fungus Lentinus edodes and effect on antimicrobial activity against select food borne pathogens显示文摘	Vattem D A Lin Y T Labbe R G	2004	Innovative Food Science and Emerging Technologies2004，，5：	1
12	Phenolic bio-processing using food grade fungus Lentinus edodes antioxidant mobilization in cranberry pomace by solid-state and effect on antimicrobial activity against select food-borne pathogens显示文摘	Vattem D A Lin Y T Labbe R G	2004	Innovative Food Science and Emerging Technologies2004，5，1：	1
13	Phenolic antioxidant mobilization in cranberry pomace by solid-state bioprocessing using food grade fungus lentinus edodes and effect on antimicrobial activity against select food borne pathogens显示文摘	Vattem D A Lin Y T Labbe R G	2004	Innovative Food Science and Emerging Technologies2004，，5：	1
14	Phenolic antioxidant mobilization in cranberry pomace by solid - state bioprocessing using food grade fungus Lentinus edodes and effect on antimicrobial activity against select food borne pathogens显示文摘	VATTEM D A LIN Y T LABBE R G	2004	Innovative Food Science and Emer- ging Technologies2004，5，1：	1
15	Phenolic antioxidant mobilization in cranberry pomace by solid- state bioprocessing using food grade fungus Lentinus edodes and effect on antimicrobial activity against select food borne pathogens显示文摘	Vattem D A Lin Y T Labbe R G	2004	Innovative Food Science and Emerging Technologies2004，，5：	1
16	Phenolic antioxidant mobilization in cranberry pomace by solid-state bioprocessing using food grade fungus Lentinus edodes and effect on antimicrobial activity against select food borne pathogens显示文摘	Vatiem D A Lin Y T Labbe R G	2004	Innovative Food Science and Emerging Technologies2004，5，1：	1
17	Growth of Staphylococcus aureus as related to 170 NMR water mobility and water activity显示文摘	LAVOIE J P LABBE R G CHINACHORI P		J Food Sci0，62，4：	1
18	Phenolic antioxidant mobilization in cranberry pomace by solid-state bioprocessing using food grade fungus Lentinus edodes and effect on antimicrobial activity against select food borne pathogens 显示文摘	Vattem D A Lin Y T Labbe R G	2004	Innovative Food Science and Emerging Technologies2004，，5：	1
19	Phenolic antioxidant mobilization in cranberry pornace by solid-state bioprocessing using food grade fungus Lentinus edodes and effect on antimicrobiai activity against select food borne pathogens显示文摘	VATTEM D A LIN Y T LABBE R G	2004	Innovative Food Science and Emerging Technologies2004，，5：	1
20	The genome of Laccaria bicolor provides insights into mycorrhizal symbiosis 显示文摘	Martin F Aerts A Ahrén D Brun A Danchin EGJ Duchaussoy F Gibon J Kohler A Lindquist E Pereda V Salamov A Shapiro HJ Wuyts J Blaudez D Buée M Brokstein P Canb?ck B Cohen D Courty PE Coutinho PM Delaruelle C Detter JC Deveau A Difazio S Duplessis S Fraissinet-Tachet L Lucic E Frey-Klett P Fourrey C Feussner I Gay G Grimwood J Hoegger PJ Jain P Kilaru S Labbé J Lin YC Legué V Le Tacon F Marmeisse R Melayah D Montanini B Muratet M Nehls U Niculita-Hirzel H Secq MPOudot-Le Peter M Quesneville H Rajashekar B Reich M Rouhier N Schmutz J Yin T Chalot M Henrissat B Kües U Lucas S van de Peer Y Podila GK Polle A Pukkila PJ Richardson PM Rouzé P Sanders IR Stajich JE Tunlid A Tuskan G Grigoriev IV	2008	Nature2008，452，：	1

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