维普期刊资源整合服务平台（V6.5）

43篇 您的检索式：作者名="STAPELFELDT H"

选中清除导出查看参考文献查看引证文献引用追踪共3页首页上一页第1页下一页末页 /3 跳转

	题名	作者	年代	出处	被引量
1	Postoperative Neurocognitive Dysfunction in Elderly Patients after Xenon versus Propofol Anesthesia for Major Noncardiac Surgery: A Double-blinded Randomized Controlled Pilot Study显示文摘	Jan H?cker Claudia Stapelfeldt J?rn Leiendecker Patrick Meybohm Robert Hanss Jens Scholz Berthold Bein	2009	Anesthesiology2009，，5：	2
2	Postoperative neuro-cognitive dysfunction in elderly patients after xenon versus propofolanesthesia for major noncardiac surgery:a double-blinded random-ized controlled pilot study显示文摘	Hcker J Stapelfeldt C Leiendecker J	2009	Anesthesiology2009，110，5：	1
3	Effect of high hydrostatic pressure on the enzymatic hydrolysis β-lactoglobulin B by trypsin, thermolysin and pepsin显示文摘	Stapelfeldt H Petersen P H Kristiansen K R	1996	Journal of Dairy Research1996，63，：	1
4	Effect of high hydrostatic pressure on the enzymatic hydrolysis of β - lactoglobulin B by trypsin, thermolysin and pepsin显示文摘	STAPELFELDT H PETERSEN P H KRISTIANSEN K R	1996	Journal of Dairy Research1996，63，1：	1
5	Effect of heat treatment,water activity and storage temperature on the oxidative stability of whole milk powder显示文摘	Stapelfeldt H Nielsen B R Skibsted L H	1997	International Dairy Journal1997，，7：	1
6	Effect of high hydrostatic pressure on the enzymic hydrolysis of β- lactoglobulin B by trypsin,thermolysin and pepsin 显示文摘	Stapelfeldt H Petersen P H Kristiansen K R	1996	Journal of Dairy Research1996，63，：	1
7	Light and heat sensitivity of red cabbage extract in soft drink model systems显示文摘	Dyrby M Westergaard N Stapelfeldt H	2001	Food Chemistry2001，72，：	1
8	Light and heatsensitivity of red cabbage extract in soft drink modelsystems显示文摘	Dyrby M Westergaard N Stapelfeldt H	2001	Food Chemistry2001，，72：	1
9	Effect of high hydrostatic pressure on the hydrolysis of β-lactoglobulin B by trypsin,thermolysin and pepsin显示文摘	Stapelfeldt H Petersen P K Kristiansen K R	1996	Journal Dairy Research1996，63，1：	1
10	Colloquium: aligning molecules with strong laser pulses显示文摘	STAPELFELDT H SEIDEMAN T	2003	Reviews of Modern Physics2003，75，2：	1
11	Time-resolved photoelectron angular distributions from strong-field ionization of rotating naphthalene molecules显示文摘	HANSAN J L STAPELFELDT H DIMITROVSKI D	2011	Physical Review Letters2011，106，07：	1
12	Warmed-over flavour in cooked sliced beef chemical analysis in relation to sensoryevaluation显示文摘	STAPELFELDT H BJORN H SKOVGAARD I M	1992	Zeitschrift fur Lebensmittel-Untersuchung und-ForschungA1992，195，3：	1
13	Light and heat sensitivity of red cabbage extract in soft drink model sys- tems 显示文摘	Dyrby M Westergaard N Stapelfeldt H	2001	Food Chem2001，72，：	1
14	Light and heat sensitivity of red cabbage extract in soft drink model systems显示文摘	Dyrby M Westergaard N Stapelfeldt H	2001	Food Chemistry2001，72，4：	1
15	Effect of heat treatment,water activity and storage temperature on the oxidative stability of whole milk powder显示文摘	Stapelfeldt H Nielsen BR Skibsted LH	1997	Internationat Dairy Journal1997，7，5：	1
16	Light and heat sen- sitivity of red cabbage extract in soft drink model systems 显示文摘	Dyrby M Westergaard N Stapelfeldt H	2001	Food Chemistry2001，72，：	1
17	Effect of lightand oxygen transmission characteristics of packaging materials on photo-oxidative quality changes in semi-hard Havarti cheeses显示文摘	MORTENSEN G SERENSEN J STAPELFELDT H	2002	PackagingTechnology and Science2002，15，1：	1
18	Effect of heat treatment, water activity and storage temperature on the oxidative stability of whole milk power显示文摘	STAPELFELDT H NIELSEN B R SKIBSTED L H	1997	International Dairy Journal1997，，7：	1
19	Effeet of Heat Treatment, Water Activity and Storage Temperature on the Oxidative Stability of Whole Milk Powder显示文摘	B R Nielsen H Stapelfeldt L H Skibsted	1997	Dairy Journal1997，，7：	1
20	Light and heat sensitivity of red cabbage extract in soft drink model system显示文摘	Dyrby M Westergaard N Stapelfeldt H	2001	Food Chemistry2001，72，：	1

返回顶部每页显示：

共3页首页上一页第1页下一页末页 /3 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示