维普期刊资源整合服务平台（V6.5）

663篇 您的检索式：作者名="decker A"

选中清除导出查看参考文献查看引证文献引用追踪共34页首页上一页第1页下一页末页 /34 跳转

	题名	作者	年代	出处	被引量
1	Probiotics for childhood functional gastrointestinal disorders: a systematic review and meta‐analysis显示文摘	Judith J Korterink Lize Ockeloen Marc A Benninga Merit M Tabbers Mirrian Hilbink Judith M Deckers‐Kocken	2014	Acta Paediatr2014，，4：	2
2	Factors influencing catalysis of lipid oxidation by the soluble fraction of mackerel muscle显示文摘	DECKER E A HULTIN H O	1990	Journal of Food Science1990，55，95：	1
3	Comparison of European and American Techniques for the Analysis of Volatile Organic Compounds in Environmental Matrices 显示文摘	ABEEL S M VICKENS A K DECKER D	1994	J Chromatography Sci1994，32，8：	1
4	Ceil contact as an independent factor moduletating cardiac myocytes hypertrophy and survival in long-term primary culture显示文摘	Clark W A Decker M L Janes D M	1998	J Mol Cell Cardiol1998，30，：	1
5	Influence of Sodium Chloride on Antioxidant Enzyme Activity and Lipid Oxidation in Frozen Ground Pork显示文摘	Lee S K Decker E A		Meat Science0，46，4：	1
6	Inhibition of low-density lipoprotein oxidation by carnosine and histidine显示文摘	DECKER E A IVANOV V ZHU B Z	2001	J Agric Food Chem2001，49，1：	1
7	Influence of pH and carrageenan type on properties of fl-lactoglobulin stabilized oil-in- water emulsions显示文摘	GU S Y DECKER E A MCCLEMENTS D J	2005	Food Hydrocolloids2005，19，1：	1
8	Frequency of preservative use in cosmetic formulas as disclosed to FDA -1982 Update 显示文摘	R L Decker J A Wenninger	1982	Cosmetics & Toitetries1982，97，11：	1
9	Resistant starch decreases serum total cholesterol and triacylglycerol concentrations in rats显示文摘	DECKERE E A KLOOTS W J van AMELSVOORT J M	1993	J Nutr1993，123，12：	1
10	Factors influencing catalysis of lipid oxidation by the soluble fraetion of maekerel musele 显示文摘	Decker E A Hultin H O	1990	J Food Sci1990，55，95：	1
11	Inhibition of lipid oxidation by carnosine显示文摘	Decker E A Faraji H	1990	J Am Oil Chem Soc1990，67，：	1
12	Application of multi-component biopolymer layers to improve the freeze-thaw stability of oil-in-water emulsions: β-Lactoglobulin-ι-carrageenan-gelatin显示文摘	Gu Y S Decker E A Julian McClements D	2007	Journal of Food Engineering2007，80，4：	1
13	Inhibition of oxidative rancidity in salted ground pork by carnosine显示文摘	Decker E A	1991	Food Sci1991，，56：	1
14	Role of ferritin as a lipid oxidation catalyst in muscle food显示文摘	Decker E A Welch B	1990	Agricultural and Food Chemistry1990，38，：	1
15	Antioxidant Activity of Proteins and Peptides 显示文摘	ELIAS R J KELLERBY S S and DECKER E A	2008	Critical Reviews in Food Science and Nutrition2008，48，：	1
16	Energy and material flow through the urban ecosystem显示文摘	Decker E H Elliott S Smith F A	2000	Annual Review of Environment and Resources2000，25，：	1
17	Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase 显示文摘	Mun S Decker E A McClements D J	2007	Food Research International2007，40，：	1
18	Antioxidant capacities of a- tocopherol, trolox, ascorbic acid, and aseorbyl palmitate in riboflavin photosensitized oil-in-water emulsions 显示文摘	Kim T S Decker E A Lee J	2012	Food Chemistry2012，133，1：	1
19	Utilization of polysaccharide coatings to improve freeze-thaw and freeze-dry stability of protein-coated lipid droplets显示文摘	Mun S Cho Y Decker E A	2008	Journal of Food Engineering2008，86，4：	1
20	EPR spin-trapping studies of the hydroxyl radical scaven- ging activity of camosine and related dipeptides 显示文摘	CHAN W K M DECKER E A LEE J B	1994	Journal of Agriculture and Food Chemistry1994，42，7：	1

返回顶部每页显示：

共34页首页上一页第1页下一页末页 /34 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示