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21篇 您的检索式：作者名="Roginsky V"

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	题名	作者	年代	出处	被引量
1	Review of methods to determine chain - break- ing antioxidant activity in food 显示文摘	Roginsky V Lissi E A	2005	Food Cbem2005，92，2：	1
2	Chain-breaking antioxidant activity of natural polyphenols as determined during the chain oxidation of methyl linoleate in Triton x-100 micelles显示文摘	Roginsky V	2003	Arch Biochem Biophys2003，414，：	1
3	Present knowledge of the role of chromium显示文摘	E V Toepfer E E Roginski	1974	Federation Proc1974，33，：	1
4	Review of methods to determine chain- breaking antioxidant activity in food 显示文摘	Roginsky V Lissi E A	2005	Food chemistry2005，92，2：	1
5	Review of methods to determine chain-breaking antioxidant activity in food显示文摘	Roginsky V Lissi E A	2005	Food Chemistry2005，92，：	1
6	Ascorbyl radical as natural indicator of oxidative stress:quantitative regulsri ties显示文摘	Roginsky V A Stegmann H B	1994	Free Radic Biol Med1994，17，2：	1
7	New Methods for Shortest Path Selection for Multimedia Traffic with Two Delay Constraints显示文摘	A L Roginsky K J Christensen B V Srinivasan	1999	Computer Communications1999，22，：	1
8	Chain-breaking an- tioxidant activity and cyclic voltammetry characterization of polyphe- nols in a range of green, Oolong, and black teas显示文摘	ROGINSKY V BARSUKOVA T HSU C F	2003	J Agrie Food Chem2003，51，19：	1
9	Review of methods to determine chain - breaking antioxidant activity in food 显示文摘	Roginsky V Lissi E A	2005	Food Chemistry2005，92，2：	1
10	Moderate antioxidative efficiencies of flavonoides during peroxidation of methyl linoleate in homogeneous and micellar solution显示文摘	Barsukova T K Remorova A A	1996	J Am Oil Chem Soc1996，73，6：	1
11	Chain-breaking an- tioxidant activity and cyclic voltammetry characterization of polyphe- nols in a range of green, oolong, and black teas显示文摘	ROGINSKY V BARSUKOVA T HSU C F ct al	2003	J Agr Food Chem2003，51，19：	1
12	Superoxide dismutase inhibits lipid peroxidation in micelles 显示文摘	ROGINSKY V BARSUKOVA T	2001	Chemistry and Physics of Lipids2001，111，1：	1
13	Moderate antioxidative efficiencies of ilavonoids during peroxidation of methyl linoleate in homogeneous and micellar solutions 显示文摘	Roginsky V A Barsukova T K Bors W	1996	Journal of the American Oil Chemists'' Society1996，73，6：	1
14	Review of methods to determine chainbreaking antioxidant activity in food显示文摘	ROGINSKY V LISSI E A	2005	Food Chemistry2005，92，2：	1
15	Moderate antioxidative efficiencies of flavonoids dur- ing peroxidation of methyl linoleate in homogeneous and mieellar solutions显示文摘	ROGINSKY V A BARSUKOVA T K REMOROVA A A	1996	Journal of the American Oil Chemists'' Society1996，73，6：	1
16	Chain-breaking antioxidant activity and cyclic voltammetry characterization of polyphenols in a range of green,oolong,and black teas显示文摘	Roginsky V Barsukova T Hsu C F		0，，：	1
17	Review of methods to determine chain breaking antioxidant activity in food显示文摘	Roginsky V Lissi EA	2005	Food Chemistry2005，92，：	1
18	Chain-breaking antioxidant capability of some beverages as determined by the clark electrode eechnique显示文摘	ROGINSKY V BARSUKOVA T	2001	Journal of Medicinal Food2001，4，4：	1
19	Review of methods to determine chain-breaking antioxidant activity in food显示文摘	Roginsky V Lissi E A	2005	Food chemistry2005，92，2：	1
20	Review of methods to determine chainbreaking antioxidant activity in food显示文摘	ROGINSKY V LISSI E A	2004	Food Chemistry2004，，：	1

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