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98篇 您的检索式：作者名="Stahnke"

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	题名	作者	年代	出处	被引量
1	Generation of flavour compounds in fermented sausages—the influence of curing ingredients, Staphylococcus starter culture and ripening time显示文摘	Pelle Thonning Olesen Anne Strunge Meyer Louise Heller Stahnke	2003	Meat Science2003，，3：	2
2	Sensory and chromatographic evalutions of water soluble fractions from dried sausages显示文摘	Henriksen A P Stahnke L H	1997	Agric Food Chem1997，45，2：	1
3	Mould starter cultures for dry sausages-selection, application and effects 显示文摘	SUNESEN L O STAHNKE L H	2003	Meat Science2003，65，3：	1
4	Activation of apoptosis pathways in peripheral blood lymphocytes by in vivo chemotherapy显示文摘	Simone Fulda Claudia Friesen	2001	Blood2001，98，：	1
5	CD 95(APO-1/FAS)-mediated apotosis in cytokine-activated hematopoietic cells显示文摘	Hecker S Kohne E	1998	Exp Hematol1998，26，：	1
6	Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels显示文摘	LH Stahnke		0，，02：	1
7	Dried sausages fermented with staphylococcus xylosus at different temperatures and wih different ingredient leveles显示文摘	Stahnke L H	1995	Meat Science1995，41，2：	1
8	Circulating tumor necrosis factor,interleukin-1 and interleukin- concentrations in chronic alcoholic patients显示文摘	Khoruts A Stahnke L McClain CJ	1991	Hepatology1991，13，2：	1
9	Scorpion nomenclature and mensuration显示文摘	STAHNKE H L	1970	Entomological News1970，81，：	1
10	Psyehendocrinologieal studies in dwarfed ehildren and adolescents 显示文摘	Steinhausen HC Stahnke N	1976	Arch Dis Child1976，51，10：	1
11	Dried sausages fermented with staphylococcus xylosus at different temperatures and with different ingredient levels显示文摘	STAHNKE L H	1995	Meat Science1995，41，2：	1
12	Favorable final height outcome in girls with Ullrich-Turner syndrome treated with low-dose growth hormone together with oxandrolone despitestarting treatment after 10 years of age 显示文摘	STAHNKE N KELLER E LANDY H	2002	J Pediatr Endocrinol Metab2002，15，2：	1
13	Generation of flavour compounds in fermented sausages-the influence of curing ingredients,Staphylococcus starter culture and ripening time显示文摘	OLESEN P T MEYER A S STAHNKE L H	2004	Meat Science2004，66，：	1
14	Generation of flavour compounds in fermented sausages- the influence of curing ingredients, Staphylococcus starter culture and ripening time 显示文摘	Olesen P T Meyer A S Stahnke L H	2004	Meat Science2004，66，3：	1
15	Circulating tumor necrosis factor, interleukin- 1 and interleukin- 6 concentrations in chronic alcoholic patients显示文摘	Khoruts A Stahnke L McClain CJ	1991	Hepatology1991，13，2：	1
16	Dried sausages fermented with staphylococcus xylosus at different temperatures and wih different ingredient leveles显示文摘	STAHNKE L H	1995	Meat Science1995，41，2：	1
17	Aroma compounds from dried sausages fermented with staphylococcus xylosus 显示文摘	Stahnke L H	1994	Meat Science1994，8，1：	1
18	Maturity acceleration of Italian dried sausage by Staphylococcus carnosus relationship between maturity and flavor compounds 显示文摘	STAHNKE L H HOLCK A JENSEN A	2002	Journal of Food Science2002，，67：	1
19	Effect of ascorbate, nitrate and nitrite on the amount of flavour compounds produced from leucine by Staphylococcus xylosus and Staphylococcus carnosus 显示文摘	Olesen P T Stahnke L H Talon R	2004	Meat Science2004，68，2：	1
20	The influence of Debaryomyces hansenii and Candida utilis on the aroma formation in garlic spieed fermented sausages and model minces 显示文摘	Olesen PT Stahnke	2000	Meat Science2000，56，：	1

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