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19篇 您的检索式：作者名="Slavin A N"

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		题名	作者	年代	出处	被引量
	1	Competitive adsorption in O/ W emulsions stabilized by the new Portulaca oleracea hydrocolloid and nonionic emulsifiers 显示文摘	Garti N Aserin A Slavin Y	1999	Food Hydrocoil1999，13，：	1
	2	Peptide growth factor and wound healing显示文摘	KINGENNORTH A N SLAVIN J	1991	Br J Surg1991，78，：	1
	3	Partially hydrolyzed sugar gum:Clinical nutrition uses显示文摘	Joanne L Slavin R D Greenberg N A	2003	Nutrition2003，19，：	1
	4	Cooperative integrated reading and composition:two field experiments显示文摘	STEVENS R J MADDEN N A SLAVIN R E	1987	Reading Research Quarterly1987，，4：	1
	5	Portulaca oleracea gum and casein interactions and emulsions stability 显示文摘	Garfi N Slavin Y Aserin A	1999	Food Hydrocolloids1999，13，：	1
	6	intravenous leiomyomatosis of the uterus: a clinicopathologic study of 22 cases显示文摘	Mulvany N J Slavin J L Ost r A G	1994	Int J Gynecel Pathol1994，13，1：	1
	7	Theory of dipole-exchange spin wave spectrum for ferromagnetic films with mixed exchange boundary conditions显示文摘	KALINIKOS B A SLAVIN A N	1986	Journal of Physics:C1986，19，35：	1
	8	Guidelines for the use of antifungal agents in the treatment of invasive Candida and mould infections显示文摘	SLAVIN N A SZER J GRIGG A P	2004	Intern Med J2004，34，：	1
	9	Dipolar localization of quantized spin-wave modes in thin rectangular magnetic elements 显示文摘	Guslienko K Y Chantrell R W Slavin A N	2003	Phys Rev B2003，68，02：	1
	10	Boundary conditions for magnetization in magnetic nanoelements 显示文摘	Guslienko IK Y Slavin A N	2005	Phys Rev B2005，72，01：	1
	11	Portulaca oleracea gum and casein interactions and emulsion stability显示文摘	Slavin Y Aserin A	1999	Food Hydrocolloids1999，13，：	1
	12	A new role for the Krtippel-like transcription factor KLF6 as an inhibitor of c-Jun proto-oncoprotein function显示文摘	SLAVIN D A KORITSCHONER N P PRIETO C C	2004	Oncogene2004，23，50：	1
	13	Portulaca oleracea gum and casein interactions and emulsion stability 显示文摘	Garti N Slavin Y Aserin A	1999	Food Hydrocolloids1999，13，：	1
	14	Portulaca oleracea gum and casein interactions and emulsion stability显示文摘	N Garti Y Slavin A Aserin	1999	Food Hydrocolloids1999，13，：	1
	15	Competitive adsorption in O/W emulsions stabilized by the new Portulaca oleracea bydroeolloid and nonionic emulsifiers 显示文摘	Garti N Aserin A Slavin Y	1999	Food Hydrocoll1999，，13：	1
	16	Approximate theory of microwave generation in a current-driven magnetic nanocontact magnetized in an arbitrary direction显示文摘	SLAVIN A N KABOS P	2005	IEEE Transactions on Magnetics2005，41，4：	1
	17	Surface and emulsification properties of a new gum extracted from Portulaca oleracea L显示文摘	GARTI N SLAVIN Y ASERIN A	1999	Food Hydrocolloids1999，13，：	1
	18	Competitive adsorption in O/W emulsions stabilized by the new Portulaca oleracea hydrocolloid and nonionic emulsifiers 显示文摘	GARTI N ASERIN A SLAVIN Y	1999	Food Hydrocol- loids1999，，13：	1
	19	Competitive adsorption in O/W emulsions stabilized by the new Portulaca oleracea hydrocolloid and nonionic emulsifiers显示文摘	Garti N Aserin A Slavin Y	1999	Food Hydrocolloids1999，13，2：	1

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