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| 1 | The contribution of plant food antioxidants to human health显示文摘 | Ramarathnam N Osawa T Ochi H etal | 1995 | Trends in Food Science &Technology1995，6，3： | 1 |
| 2 | The contributionof plant food antioxidants to human health显示文摘 | RAMARATHNAM N OSAWA T OCHI H | 1995 | Trends Food SciTechnology1995，6，3： | 1 |
| 3 | The contribution of plant food antioxidants to human health 显示文摘 | Ramarathnam N OsawaT OchiH | 1995 | Trends in Food Science and Technology1995，6，： | 1 |
| 4 | Studies on meat flavor 4 Fractionation,characterization, and quantitation of volatiles from uncured and cured beef and chicken 显示文摘 | Ramarathnam N Rubin L J Diosady L L | 1993 | J Agric Food Chem1993，41，： | 1 |
| 5 | The contribution of plant food antioxidants to human health 显示文摘 | Ramarathnam N O sawa T Ochi H | 1995 | Trends in Food Science and Technology1995，6，： | 1 |
| 6 | Varietal differences in the phenolic content and superoxide radical scavenging potential of wines from different sources显示文摘 | Sato M Ramarathnam N Suzuki Y | 1996 | Journal of Agricultural and Food Chemistry1996，44，1： | 1 |
| 7 | Studies on the rela- tionship between antioxidative activity of rice hull and germination ability of rice seeds显示文摘 | Ramarathnam N Osawa T Namiki M | 1989 | J Agric Food Chem1989，37，： | 1 |
| 8 | Studies on meat flavor: fractionation, characterization, and quantitation of volatiles from uncured and cured beef and chicken显示文摘 | RAMARATHNAM N RUBIN L J DIOSADY L L | 1993 | Journal of Agricultural and Food Chemistry1993，41，6： | 1 |
| 9 | Fractionation, characterization, and qualification of volatiles from uncured and cured beef and chicken显示文摘 | Ramarathnam N Rubin L J Diosady L L | 1993 | Journal of Agricultural and Food Chemistry1993，41，6： | 1 |
| 10 | The contribution of plant food antioxidants to human health显示文摘 | Ramarathnam N Osawa T | 1995 | Trend in Food Sci & Technol1995，，6： | 1 |
| 11 | Fractionation, characterization, and qualification of volatiles from uncured and cured beefand chicken 显示文摘 | Ramarathnam N Rubin L J Diosady L L | 1993 | Journal of Agricultural and Food Chemistry1993，41，6： | 1 |
| 12 | The contribution of plant food antioxidants to human health显示文摘 | RAMARATHNAM N OSAWA T OCHI H | 1995 | Trends in Food Science and Technology1995，6，： | 1 |
| 13 | Varietal differences in the phenolic content and superoxide radical scavenging potential of wines from different sources显示文摘 | Sato M Ramarathnam N Suzuki Y | 1996 | Journal of agricultural and food chemistry1996，44，1： | 1 |
| 14 | Antioxidative defense systems in rice hull against damage caused by oxygen radicals 显示文摘 | Toshihiko O Ramarathnam N Shunro K | 1985 | Agric Biol Chem1985，49，10： | 1 |
| 15 | Studies on the relationship between antioxidative activity of rice hull and germination ability of rice seeds显示文摘 | Ramarathnam N Osawa T Namiki M | 1989 | Joural of Agriculture and Food Chemistry1989，37，： | 1 |
| 16 | Varietal differences in the phenolic content and superoxide radical scavenging potential of wines from different sources显示文摘 | Nato M Ramarathnam N Suzuki Y | 1996 | Joumal of Agricultural and Food Chemistry1996，44，1： | 1 |
| 17 | Studies on flavour Qualitative and quantitative differences in uncured and cured pork显示文摘 | Ramarathnam N Rubin L J Diosady L L | 1991 | J Agric Food Chem1991，39，： | 1 |
| 18 | Studies on meat flavor : Fractionation, charac-terization ,and quantitation of volatiles fromuncured and cured beef and chicken 显示文摘 | Ramarathnam N Rubin L J Diosady L L | 1993 | Jour-nal of Agricultural and Food Chemistry1993，41，6： | 1 |
| 19 | The contribution of plant food antioxidants to human health 显示文摘 | Ramarathnam N Osawa T Ochi H et 81 | 1995 | Trends in Food Science and Technology1995，6，： | 1 |
| 20 | Studies on meat flavor- A novel method for trapping volatile components from uncured and cured pork显示文摘 | Ramarathnam N Rubin L J Diosady L L | 1993 | Journal of Agricultural Food Chemistry1993，41，： | 1 |
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