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| 1 | The electrochemical behavior of Al- Ga alloys in alkaline and neutra electrolytes显示文摘 | TUCK C D S HUNTER J A SCAMANS G M | 1987 | J Electrochem Soc1987，10，： | 1 |
| 2 | Texture of vacuum microwave dehydrated apple chips as affected by calcium pretreatment vacuum level and apple variety 显示文摘 | Sham P W Y Scaman C H Durance T D | 2001 | Food Science2001，66，9： | 1 |
| 3 | Physical and sensory properties of vacuum microwave dehydrated shrimp显示文摘 | Lin T M Durance T D Scaman C H | 1999 | Journal of Aquatic Food Product Technology1999，8，4： | 1 |
| 4 | Effect of p H,temperature and sodium bisulfite or cysteine on the level of Maillard-based conjugation of lysozyme with dextran,galactomannan and mannan显示文摘 | C Scaman S Nakai M Aminlari | 2005 | Food Chem2005，99，36： | 1 |
| 5 | Texture of vacuum microwave dehydrated apple chips as affected by calcium pretreatment,vacuum level,and apple variety显示文摘 | Sham P W Y Scaman C H Durance T D | | 0，，： | 1 |
| 6 | 查看详情显示文摘 | Kozak M Scaman C H | | 0，，： | 1 |
| 7 | Texture of vacuum microwave dehydrated apple chips as affected by calcium pretreatment,vacuum level and apple variety显示文摘 | Sham P Y Scaman C H Durance T D | 2001 | Journal of Food Science2001，66，9： | 1 |
| 8 | The role of magnesium segregation in the intergranular stress corrosion cracking of aluminium alloys 显示文摘 | Scamans G M Holroyd N J H Tuck C D S | 1992 | Laterality1992，11，4： | 1 |
| 9 | Effeet of pH,temperature and sodium bisulfite or cysteine on the level of Maillard-based conjugation of lysozyme with dextran,galactomannan and mannan显示文摘 | C Scaman S Nakai M Aminlari | | 0，，： | 1 |
| 10 | Physical and sensory properties of vacuum microwave dehydrated shrimp显示文摘 | Lin T M Durance T D Scaman C H | 1999 | Journal of Aquatic Food Product Technology1999，8，4： | 1 |
| 11 | Electrochemicalbehavior of Al-Ga alloys in alkaline and neutral electrolytes显示文摘 | TUCK C D S HUNTER J A SCAMANS G M | 1987 | Journal of the Electrochemical Society1987，134，12： | 1 |
| 12 | Physical and sensory properties of vacuum microwave dehydrated shrimp 显示文摘 | Lin T M Durance T D Scaman C H | 1999 | Journal of Aquatic Food Product Technology1999，8，4： | 1 |
| 13 | Texture of vacuum microwave dehydrated apple chips as affected by calcium pretreatment, vacuum level, and apple variety显示文摘 | Sham P W Y Scaman C H Durance T D | 2001 | Journal of Food Science2001，66，9： | 1 |
| 14 | The role of magnesium segregation in the intergranular stress corrosion cracking of aluminium alloys显示文摘 | Scamans G M Holroyd N J H Tuck C D S | 1987 | Corrosion Science1987，27，4： | 1 |
| 15 | Enhancement ofproteinase inhibitory activity of recombinant human cystatin C usingrandom-centroid optimization显示文摘 | OGAWA M NAKAMURA S SCAMAN C H | 2002 | Biochimica et Biophysica Acta2002，1599，12： | 1 |
| 16 | Effect of pH, temperature and sodium bisulfite or cysteine on the level of Maillard-based conjugation of lysozyme with dextran, galactomannan and mannan 显示文摘 | Scaman C Nakai S Aminlari M | 2006 | Food Chemistry2006，99，2： | 1 |
| 17 | Characterization of vacuum microwave, air and freeze dried carrot slices 显示文摘 | Lin T M D Durance T Scaman C H | 1998 | Food Research Intemation ''d1998，31，2： | 1 |
| 18 | Characterization of vacuum microwave, air and freeze dried carrot sllces显示文摘 | Lin T M Durance T D Scaman C H | 1998 | Food Research International1998，31，2： | 1 |
| 19 | Retention of caffeic acid derivatives in dried Echinacea purpurea显示文摘 | Kim H O Durance T D Scaman C H Kitts D D | 2000 | J Agric Food Chem2000，48，： | 1 |
| 20 | Texture of vacuum microwave dehydrated apple chips as affected by calcium pretreatment,vacuum level, and apple variety显示文摘 | SHAM P W Y SCAMAN C H DURANCE T D | 2001 | Journal of Food Science2001，66，9： | 1 |
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