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111篇 您的检索式：作者名="REVEL G"

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	题名	作者	年代	出处	被引量
1	Effect of Cyclosporine on Left Ventricular Remodeling After Reperfused Myocardial Infarction显示文摘	Nathan Mewton Pierre Croisille Gerald Gahide Gilles Rioufol Eric Bonnefoy Ingrid Sanchez Thien Tri Cung Catherine Sportouch Denis Angoulvant Gérard Finet Xavier André-Fou?t Geneviève Derumeaux Christophe Piot Hélène Vernhet Didier Revel Michel Ovize	2010	Journal of the American College of Cardiology2010，，12：	2
2	A study on dust emission,particle size distribution and formaldehyde concentration during machining of medium density fibreboard显示文摘	Chung K Y Cuthbert R J Revell G S		0，，06：	1
3	Contribution to the knowledge of MLF influence on wine aroma显示文摘	Revel G Martin N Pripis-Nicolau L	1999	J Agric Food Chem1999，47，：	1
4	Esters in wines: New insight through the establishment of a database of French wines显示文摘	Antalick G Perello M C de Revel G	2014	American Journal of Enology and Viticulture2014，65，3：	1
5	Numerical semi-global analysis of a 1 : 2 resonant Hopf-Hopf bifurcation 显示文摘	REVEL G ALONSO D M MOIOLA J L	2012	Physica D-nonlinear phenomena2012，247，1：	1
6	Automated HPLC method for the measurement of free amino acids including cysteine in musts and wines; first applications显示文摘	PRIPIS N L REVEL G MARCHAND S	2001	Journal of the Science of Food and Agriculture2001，81，8：	1
7	Role of Carbonyl Compounds in SO2Binding Phenomena in Musts and Wines from Botrytized Grapes显示文摘	Barbe J C Revel G d Joyeux A	2000	Journal of Agricultural and Food Chemistry2000，48，：	1
8	Kisspeptin and the seasonal control of reproduction in hamsters 显示文摘	SIMONNEAUX V ANSEL L REVEL F G	2009	Peptides2009，30，1：	1
9	Is It possible to recognize pulmonary infarction on multisection CT images? 显示文摘	Revel MP Triki R Chatellier G	2007	Radiology2007，244，：	1
10	Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions显示文摘	PRIPIS-NICOLAU L de REVEL G BERTRAND A	2000	J Agric Food Chem2000，，48：	1
11	Determination of volatile compounds in Grenache wines in relation with different Terroirs in the Rhone valley显示文摘	Sabon I Revel G Kotseridis Y	2002	J Agric Food Chem2002，50，：	1
12	Contribution to the knowledge of malolactic fermentation influence on wine aroma 显示文摘	REVEL G MARTIN N PRIPIS-NICOLAU L	1999	J Agr Food Chem1999，47，10：	1
13	Interaction of Oenococcus oeni and oak wood compounds显示文摘	De Revel G Bloem A Augustin M	2005	Food Microbiology2005，22，6：	1
14	Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeni显示文摘	Bloem A Lonvaud-Funel A de Revel G	2008	Food Microbiology2008，25，1：	1
15	Contribution to the knowledge ofmalolactic fermentation influence on wine aroma显示文摘	DE REVEL G MARTIN N PRIPIS-NICOLAU L	1999	J Agr Food Chem1999，47，10：	1
16	Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions显示文摘	PRIPIS-NICOLAU L REVEL G BERTRAND A	2000	Journal of Agricultural and Food Chemistry2000，48，9：	1
17	Multi-residue off-flavour profiling in wine using stir bar sorptive extraction-thermal desorption-gas chromatography-mass spectrometry显示文摘	FRANC C DAVID F De REVEL G	2009	Journal of Chromatography A2009，1216，15：	1
18	Formation of flavor components by the reaction of amino acids and carbonyl compounds in mild conditions显示文摘	LAURA P N DE REVEL G ALAIN B	2000	J Agric Food Chem2000，48，9：	1
19	The development of a shock- tube based characterization technique for air-coupled ultrasonic probes显示文摘	Revel G M Pandarese G Cavuto A	2014	Uhrasonics2014，54，6：	1
20	Determination of volatile compounds in Grenaehe wines in relation with different Terroirs in the Rhone valley显示文摘	SABON I REVEL G KOTSERIDIS Y	2002	Agric Food Chem2002，50，：	1

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