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40篇 您的检索式：作者名="Were L"

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	题名	作者	年代	出处	被引量
1	Modified Soy Protein with Improved Foaming and Water Hydration Properties 显示文摘	L Were	1997	J Food Sci1997，62，4：	1
2	Modified soy protein with improved foaming and water hydration properties 显示文摘	Were L Hettiarachchy N S Kalapathy U	1997	J Food Sci1997，62，4：	1
3	Effect of gamma irradiation on total phenolic content yield and antioxidant capacity of almond skin extracts 显示文摘	Harrison K Were L M	2007	Food Chemistry2007，102，3：	1
4	Effect of gamma irradiation on total phenolic content yield and antioxidant capacity of almond skin extracts显示文摘	Harrison K Were L M	2007	Food Chemistry2007，102，3：	1
5	Effect of Maillard Reaction Products on Oxidation Products in Dround Chicken Breast显示文摘	MIRANDA L T RAKOVSKI C Were L M		0，，02：	1
6	Properties of cysteine-added soy protein-wheat gluten films显示文摘	Were L Hettiarachchy N S Coleman M	1999	Journal of Food Science1999，64，：	1
7	Properties of cysteine added soy protein wheat films显示文摘	Were L Helliarachchy N S Coleman M	1999	J Food Sci1999，64，：	1
8	Activity and nature of plasminogen activators associated with the casein micelle显示文摘	ISMAIL B CHOI L H WERE L M	2006	Journal ofDairy Science2006，89，：	1
9	Antiretroviral prophylaxis for HIV prevention in heterosexual men and women 显示文摘	Baeten JM Donnell D Ndase P Mugo NR Campbell JD Wangisi J Tappero JW Bukusi EA Cohen CR Katabira E Ronald A Tumwesigye E Were E Fife KH Kiarie J Farquhar C John-Stewart G Kakia A Odoyo J Mucungu- zi A Nakku-Joloba E Twesigye R Ngure K Apaka C Tamooh H Gabona F Mujugira A Panteleeff D Thomas KK Kidoguchi L Krows M Revall J Morrison S Haugen H Emmanuel-Ogier M Ondrejcek L Coombs RW Fren- kel L Hendrix C Bumpus NN Bangsberg D Haberer JE Stevens WS Lingappa JR Celum C Partners PrEP Study Team	2012	N Engl J Med2012，367，5：	1
10	Effect of gamma irradiation on total phenolic content yield and antioxidant capacity of almond skin extracts 显示文摘	Harrison K Were L M	2007	Food Chemistry2007，102，3：	1
11	Modified soy proteins with improved foaming and water hydration properties显示文摘	L Were	1997	J Food Sci1997，62，4：	1
12	Nondimensional analysis of semi-active electroheological and magnetorheological dampers using approximate parallel plate models显示文摘	Pang L	2000	J of Smart Materials and Structures2000，，7：	1
13	Modified soy proteins with improved foaming and water hydration properties显示文摘	WERE L HETI'IARACHCHY N S KALAPATHY U	1997	Food Science1997，62，4：	1
14	Modified soy protein with improved foaming and water hydration properties显示文摘	Were L Hettiarachchy N S Kalapathy U	1997	J Food Sci1997，62，4：	1
15	Modified soy protein with impoved foaming and water hydration properties显示文摘	Were L Hettiarachehy N S Kalapathy U	1997	J Food Sci1997，62，4：	1
16	Effect of Maillard reaction products on oxidation products in ground chicken breast显示文摘	Miranda L Rakovski C Were 1	2012	Meat Science2012，90，2：	1
17	Supercritical fluid extraction of pesticide residues from strawberries 显示文摘	Pearce K L Trenerry V C Were S	1997	Journal of Agricultural and Food Chemistry1997，45，1：	1
18	Properties of cysteine-added soy protein-wheat gluten films显示文摘	Were L Hettiarachchy N S Coleman M	1999	J Food Sci1999，64，3：	1
19	Sensitivity of a clumped model of evapotranspiration to surface resistance parameterisati- ons: Application in a semi-arid environment 显示文摘	Villagarcfa L Were A Garcfa M	2010	Agricultural and Forest Meteorology2010，150，7：	1
20	Supercritical Fluid Extraction of Pesticide Residues from Strawberries 显示文摘	PEARCE K L TRENERRY C V WERE B	1997	J Agric Food Chem1997，，45：	1

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