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| 1 | Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan显示文摘 | B Ouattara R E Simard G Piette | 2000 | Microbiology2000，62，： | 1 |
| 2 | Oligosaccharides,antinutritionalfactors,and protein digestibility of dry beans as affected by processing显示文摘 | BARAMPAMA Z SIMARD R E | 1994 | J Food Sci1994，59，4： | 1 |
| 3 | Effects of soaking, cooking and fermentation on composition, in-vitro starch digestibility and nutritive value of common beans 显示文摘 | BARAMPAMA Z SIMARD R E | 1995 | Plant Foods Hum Nutr1995，48，： | 1 |
| 4 | Inhibitory effect of organic acids upon meat spoilage bacteria显示文摘 | OUATTARA B SIMARD R E HOLLEY R A | 1997 | Food Protection1997，，60： | 1 |
| 5 | Free amino acids in Cheddar cheese; comparison of quantitation methods显示文摘 | PUCHADES R SIMARD R E | 1990 | J Food Sci1990，55，： | 1 |
| 6 | Effects of soaking,cooking and fermentation on composition,in-vitro starch digestibility and nutritive value of common beans显示文摘 | Barampama Z Simard R E | 1995 | Plant Foods Hum Nutr1995，48，4： | 1 |
| 7 | Effects of soaking, cooking and fermentation on composition, in-vitro starch digestibility and nutritive value of common beans 显示文摘 | BARAMPAMAZ SIMARD R E | 1995 | Plant Foods Hum Nutr1995，48，4： | 1 |
| 8 | Inhibition of surfacespoilage bacteria in processed meats by application of antimicrobialfilms prepared with chitosan显示文摘 | OUATTARA B SIMARD R E PIETTE G | 2000 | International Journal of FoodMicrobiology2000，62，12： | 1 |
| 9 | Cancers with increasing incidence trends in the United States: 1999 through 2008显示文摘 | SIMARD E P WARD E M SIEGEL R | 2012 | CA Cancer J Clin2012，62，2： | 1 |
| 10 | Calcineurin and skeletal muscle growth显示文摘 | Dunn S E Simard A R Prudhomme R A | 2002 | Nat Cell Biol2002，4，： | 1 |
| 11 | Antibacte- rial Activity of Selected Fatty Acids and Essential Oils a- gainst 6 Meat Spoilage Organisms显示文摘 | Ouattara B Simard R E Holley R A | 1997 | Int J Food Micro- biol1997，37，23： | 1 |
| 12 | Evolution of Free Amino Acids During the Ripening of Cheddar Cheese Containing Added Lactobacillus Strains显示文摘 | PUCHADES R LEMIEUX L SIMARD R E | 1989 | J Food Sci1989，54，： | 1 |
| 13 | Rapid and controllable covalent functionalization of single-walled carbon nanotubes at room temperature显示文摘 | MARTINEZ-RUBI Y GUAN Jing-wen LIN Shu-qiong SCRIVER C STURGEON R E SIMARD B | 2007 | Chem Commun2007，48，： | 1 |
| 14 | Free amino acids in cheddar cheese: comparison of quantitation methods显示文摘 | Lemieux L Puchades R Simard R E | 1990 | Journal of Food Science1990，55，6： | 1 |
| 15 | Dilusion of acetic and propionic acids from chitosan-based antimicrobial packaging flms显示文摘 | Ouattara B Simard R E Piette G | 2000 | Journal of Food Science2000，65，76： | 1 |
| 16 | Influence of homofermentative lactobacilli on physiochemical and sensory properties of Cheddar cheese显示文摘 | Lee B H Laleye L C Simard R E | 1990 | Food Sci1990，，55： | 1 |
| 17 | The effects on vegeta- tive cells and spores of three bacteriocins from lactic acid bacteria 显示文摘 | Meghrous J Lacroix C Simard R E | 1999 | Food Microbiology1999，16，2： | 1 |
| 18 | Shared compatibility of ectomycorrhizae on Pseudotsuga menziesii and Betula papyrifera seedlings grown in mixture in soils from southern British Columbia显示文摘 | SIMARD S W MOLINA R SMITH J E | | 0，，03： | 1 |
| 19 | Inhibition of surface spoilage bacteria in processed meats by application ofantimicrobial films prepared with chitosan显示文摘 | Ouattara B Simard R E Piette G etal | 2000 | Intemafional Journal of Food Microbiology2000，62，1： | 1 |
| 20 | Effect of soaking, cooking and fermentation on composition, in-vitro starch digestibility and nutritive value of common beans显示文摘 | Barampama Z Simard R E | 1995 | Plant Foods for Human Nutrition1995，48，： | 1 |
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