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59篇 您的检索式：作者名="Scanlon M G"

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	题名	作者	年代	出处	被引量
1	Regulation of growth hormone secretion显示文摘	SCANLON M F ISSA B G DIEGUEZ C	1996	Horm Res1996，46，：	1
2	The effect of osmotic adjustment on the mechanical properties of potato parenchyma 显示文摘	Scanlon M G Pang C H Biliaderis C G	1996	Food Research International1996，29，56：	1
3	Compressive elastic modulus and its relationship to the structure of a hydrated starch foam 显示文摘	LIU Z CHUAH C S L SCANLON M G	2003	Acta Materialia2003，51，2：	1
4	Comparison of Seasonal Terrestrial Water Storage Variations from GRACE with Ground water-level Measurements from the High Plains Aquifer (USA) 显示文摘	Strassberg G Scanlon B R Rodell M	2007	Geophysical Research Letters2007，34，14：	1
5	Does overweight in infancy persist through the preschool years? An analysis of CDC pediatric nutrition surveillance system data 显示文摘	Mei Z G rummer S L M Scanlon K S	2003	Soz Praventivmed2003，48，3：	1
6	Use of Flow Modeling to Assess Sustainability of Groundwa- ter Resources in the North China Plain显示文摘	Cao G L Zheng C M Scanlon B R	2013	Water Resources Research2013，49，：	1
7	Starch participation in durum dough linear viscoelastic properties显示文摘	EdwardsN M Dexter J E Scanlon M G	2002	Cereal Chemistry2002，79，6：	1
8	RF performance of a 418MHz radio telemeter packaged for human vaginal placement 显示文摘	William G Scanlon Noel E Evans Zita M McCreesh	1997	Biomedical Engineering IEEE Transactions on1997，44，5：	1
9	Effects of composition on dough development and air entrainment in doughs made from gluten -starch blends显示文摘	Koksel F Scanlon M G	2012	Journal of Cereal Science2012，56，2：	1
10	Com- parison of Seasonal Terrestrial Water Storage Varia- tions from GRACE with Groundwater-level Measure- ment from the High Plains Aquifer (USA)显示文摘	STRASSBERG G SCANLON B R RODELL M	2007	Geo- physical Research Letters2007，34，14：	1
11	Role of gluten and its components indetermining Durum Semelina dough viscoelastic properties显示文摘	Edwards N M Mulvaney S J Scanlon M G Dexter J E	2003	Cereal Chemistry2003，，6：	1
12	Effects of composition on dough development and air entrainment in doughs made from gluten-starch blends显示文摘	Koksel F Scanlon M G	2012	Journal of Cereal Science2012，56，2：	1
13	Scaling Young's modulus of cellular solids显示文摘	Liu Z Scanlon M G	2003	Journal of Materials Science Letter2003，22，：	1
14	Cellular Structure of Bread Crumb and its Influence on Mechanical Properties显示文摘	Zghal M C Scanlon M G Sapirstein H D	2002	Journal of Cereal Science2002，36，2：	1
15	Processing conditions influencing the physical properties of French fried potatoes显示文摘	Agblor A Scanlon M G	2000	Potato Research2000，43，：	1
16	Methicillin-resistant Staphylococcus aureus (MRSA) environmental contamination in a radiology department显示文摘	SHELLY M J SCANLON T G RUDDY R	2011	Clin Radiol2011，66，9：	1
17	Bread properties and crumb structure显示文摘	Scanlon M G Zghal M C	2001	Food Research International2001，34，：	1
18	Role of gluten and its components in determining Durum Semelina dough viscoelastic properties 显示文摘	Edwards N M Mulvaney S J Scanlon M G	2003	Cereal Chemistry2003，80，6：	1
19	Cellular structure of bread crumb and its influence on mechanical properties显示文摘	ZGHAL M C SCANLON M G SAPIRSTEIN H D	2002	Journal of Cereal Science2002，36，2：	1
20	Effects of flour strength,baking absorption, and processing conditions on the structure and mechanical properties of bread crumb显示文摘	Zghal M C Scanlon M G Sapirstein H D	2001	Cere- al Chemistry2001，78，：	1

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