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21篇 您的检索式：作者名="Bak V"

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	题名	作者	年代	出处	被引量
1	A randomized, controlled trial comparing local infiltration analgesia with epidural infusion for total knee arthroplasty显示文摘	Andersen K V Bak M Christensen B V	2010	Acta Orthop2010，81，5：	1
2	Thymic tumours associated with Myasthenia gravis: a long term observation study of operated patients显示文摘	Bak V Spalek P Petrovajova T	2013	Bratisl Lek Listy2013，114，8：	1
3	Development of a sensory vocabulary for warmed-over flavor: Part I In porcine meat显示文摘	Byrne D V Bak L S Bredie W L P	1999	Journal of Sensory Studies1999，14，1：	1
4	Sensory and chemical analysis of cooked porcine meat patties in rela- tion to warmed-over flavour and pre-slaughter stress 显示文摘	Byrne D V Bredie W L P Bak L S	2001	Meat Science2001，59，3：	1
5	Growth of pollen tubes of Papaver rhoeas is regulated by a slow-moving calcium wave propagated by inositol 1,4,5-triphnsphate显示文摘	FRANKLIN-TONG V E BRφBAK B K ALLEN A C	1996	Plant Cell1996，8，8：	1
6	Subwavelength imaging with quantum metamaterials显示文摘	Yang K Y Giannini V Bak A O	2012	PHYSICAL REVIEW B2012，86，7：	1
7	Recruitment of PLANT U- BOX13 and the PI4KI31/J32 phospbatidylinositol-4 kinases by the small GTPase RabA4B plays important roles during salicylic acid- mediated plant defense signaling in Arabidopsis显示文摘	Antignani V Klocko A L Bak G	2015	Plant Cell2015，27，1：	1
8	Sensory and chemicalanalysis of cooked porcine meat patties in relation to warmed-over flavourand pre-slaughter stress显示文摘	BYRNE D V BREDIE W L P BAK L S	2001	Meat Science2001，59，3：	1
9	Warmed-over flavour inporcine meat:a combined spectroscopic,sensory and chemometric study显示文摘	BRONDUM J BYRNE D V BAK L S	2000	Meat Science2000，54，1：	1
10	Laparoscopic adnexectomy usingbipolarcoagulation显示文摘	Pruslkovd S Bak V Parizek A	1991	Cesk Gynekol1991，56，2：	1
11	Thymie tumours asso ciated with myasthenia gravis:along term observation study of operated patients显示文摘	Bak V Spalek P Petrovajova T	2013	Bratisl Lek Listy2013，114，8：	1
12	The seventh report of the joint national committee on prevention,detection,evaluation,and treatment of high blood pressure显示文摘	Chobanian A V Bak ris G L Black H R	2003	JAMA2003，289，：	1
13	Analysis of the integration of cohesive elements in regard to utilization of coarse mesh in laminated composite materials 显示文摘	Brian L V Bak Esben Lindgaard Erik Lund	2014	International Journal for Numerical Methods in Engineering2014，99，8：	1
14	Laparo- scopic versus open appendectomy in treat- ment of acute appendicitis 显示文摘	Oravsky M Bak V Sehnorrer M	2014	Bratis! Lek Listy2014，115，10：	1
15	Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress显示文摘	BYRNE D V BREDIE W L BAK L S	2001	Meat Science2001，59，3：	1
16	Investigations of cold cathode TPI1-10k/50 thyratron parameters at voltage up to 50 kV,current up to 10 kA pulse duration of hundred nanoseconds显示文摘	Akimov A V Bak P A Kazarezov I V	2006	Problems of Atomic Science and Technology2006，47，3：	1
17	Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress 显示文摘	Byrne D V Bredie W L P Bak L S	2001	Meat Science2001，59，3：	1
18	Criticality and scaling in evolutionary ecolgy显示文摘	Sole R V Manrubia S C Benton M J Kauffman S Bak P	1999	Trends in Ecolgy & Evolution1999，14，4：	1
19	Cyanogenic glucosides and plant insectinteractions显示文摘	Zagrobelny M Bak S Rasmussen A V	2004	Phytochemistry2004，65，3：	1
20	Stability for Quadratic K1显示文摘	Bak A Petrov V Tang G P	2003	K-Theory2003，30，：	1

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