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304篇 您的检索式：作者名="Schieber"

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	题名	作者	年代	出处	被引量
1	By-products of plant food processing as a source of functional compounds — recent developments显示文摘	A Schieber F.C Stintzing R Carle	2002	Trends in Food Science & Technology2002，，11：	2
2	Deformation-Dominated Texturing of Superconducting Filament in OPIT-Fabricated Bi (Pb)SCCO-2223/Ag Composite Tapes显示文摘	Beilin V Goldgirsh A Schieber M	1997	Appl Supercond1997，7，2：	1
3	Utilization of mango peels as a source of pectin and polyphenolics 显示文摘	Berardini N Kndler M Schieber A	2005	Innovative Food Sci & Emerging Tech2005，6，4：	1
4	The effect of endothelin-1 on alveolar fluid clearance and pulmonary edema formation in the rat显示文摘	Berger MM Rozendal CS Schieber C	2009	Anesth Analg2009，108，1：	1
5	Physiological basis for functional recovery显示文摘	Schieber MH	1995	J Neurol Rehab1995，9，：	1
6	Quantitative determination of carotene stereoisomers in carrot juices and vitamin supplemented (ATBC) drinks显示文摘	Marx M Schieber A Carle R	2000	Food Chemistry2000，70，：	1
7	Oxidation state of bimetallic Pd-Cu catalysts during liquid phase nitrate reduction 显示文摘	EDELMANN A SCHIEBER W VINEK H	2000	Catalysis Letters2000，69，12：	1
8	Quality and authenticity control of fruit purées,fruit preparations and jams:a review显示文摘	F(U)GEL R CARLE R SCHIEBER A	2005	Trends in Food Science & Technology2005，16，：	1
9	Purification,Growth and Characterization for alpha Mercuric-Iodide Crystals for Gamma-ray Detection显示文摘	Schieber M Carlston R C lamonds H A	1974	Journal of Crystal Growth1974，2425，：	1
10	Quantita- tive and qualitative analysis of high molecular compounds in vegetable oils formed under high temperatures in the absence of oxygen显示文摘	KlaraCihelkova Andreas Schieber Daise Lopes-Lutz	2013	European Food Research and Technology2013，237，1：	1
11	ROS function in redox signaling andoxidative stress显示文摘	Schieber M Chandel NS	2014	Curr Biol2014，24，10：	1
12	NanoCipro encapsulation in monodisperse large porous PLGA microparticles显示文摘	Arnold M M Gonnan E M Schieber L J	2007	Journal of Controlled Release2007，121，1：	1
13	Utilization of mango peels as a source of pectin and poly phenolics显示文摘	Berardini N Knodler M Schieber A	2005	Innovative Food Science and Emerging Technologies2005，6，4：	1
14	By -products of plant food processing as a source of functional compounds - recent developments显示文摘	Schieber A Stintzing FC Carle R	2001	Trends Food Sci Technol2001，，12：	1
15	Material properties and room-temperature nuclear detector response of wide bandgap semiconductors显示文摘	SCHIEBER M LUND J C OLSEN R W	1996	Nucl Inst and Meth1996，377，：	1
16	Tarax acum-A review on its phytochemical and pharmacological profile显示文摘	Schutz K Carle K Schieber A	2006	J Eth nopharmacol2006，107，3：	1
17	Morphologic regions of the muhitendoned ex- trinsic finger muscles in the monkey forearm 显示文摘	Serlin DM Schieber MH	1993	Acta Anat ( Basel )1993，146，4：	1
18	Solution Growth of Mercuric Iodide Crystals from Dimethylsulfoxide-based Solvent System显示文摘	Carlston R C Schieber M M Schnepple W F	1976	Materials Research Bulletin1976，11，：	1
19	A new process for the combined recovery of pectin and phenolic compounds from apple pomace显示文摘	Schieber A Hilt P Streker P	2003	Innovative Food Science & Emerging Technologies2003，4，1：	1
20	Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography显示文摘	SCHIEBER A KELLER P CARLE R	2001	Journal of Chromatography A2001，910，2：	1

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