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20篇 您的检索式：作者名="Chanliaud"

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	题名	作者	年代	出处	被引量
1	Cell wall polysaccharide interactions in maize bran显示文摘	Saulnier L Marot C Chanliaud E Thibault JF	1995	Carbohydr Polymers1995，26，：	2
2	Improving the yellow pigment content of bread wheat flour by selecting the three homoeologous copies of Psy1显示文摘	Catherine Ravel Mireille Dardevet Fanny Leenhardt Jacques Bordes Jean Louis Joseph Marie Reine Perretant Florence Exbrayat Charles Poncet Fran?ois Balfourier Elisabeth Chanliaud Gilles Charmet	2013	Molecular Breeding2013，，1：	1
3	Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity显示文摘	LEENHARDT F LEVRAT-VERNY M A Chanliaud E	2005	J Agric Food Chem2005，53，1：	1
4	Mechanical properties of primary PLAnt cell wall analogues显示文摘	Chanliaud E Burrows K M Jeronimidis G	2002	PLAnta2002，215，6：	1
5	Cell wall polysaccharide interactions in maize bran 显示文摘	Saulnier L Marot C Chanliaud E Thibauh JF	1995	Carbohydr Polymers1995，26，：	1
6	Genetic analysis of bread-making quality scores in bread wheat using a recombinant inbred line population显示文摘	C. Groos E. Bervas E. Chanliaud G. Charmet	2007	Theoretical and Applied Genetics2007，，3：	1
7	Structure of acetobacter cellulose composites in the hydrated slate 显示文摘	Owen M Astley Elisabeth Chanliaud Athene M Dnnald el al	2001	Biological Macromolecules2001，，29：	1
8	HALaline extraction and characterisation of heteroxylans from maize bran显示文摘	Chanliaud E Saulnier L Thibauh J F	1995	Journal of cereal science1995，21，2：	1
9	Cell wall poly- saccharide interactions in maize bran 显示文摘	Saulnier L Marot C Chanliaud E	1995	Carbohydrate Polymers1995，26，4：	1
10	Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate 显示文摘	Leenhardt F Levrat- Verny M A Chanliaud E	2005	journal of Agricultural and Food Chemistry2005，53，1：	1
11	Cell wall polysaccharide interac- tions in maize bran显示文摘	Saulnier L Marot C Chanliaud E	1995	Carbohydr Polym1995，26，：	1
12	Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity 显示文摘	Leenhardt Levrat-Vemy Chanliaud	2005	Journal of agricultural and food chemistry2005，53，1：	1
13	Mod- erate decrease of pH by sourdough fermentation is suffi- cient to reduce phytate content of whole wheat flourthrough endogenous phytase activity 显示文摘	Leenhardt F Levrat-Verny M-A Chanliaud E	2005	J Agric Food Chem2005，53，1：	1
14	Variability of B vitamin concentrations in wheat grain, milling fractions and bread products显示文摘	BATIFOULIER F VERNY M A CHANLIAUD E	2006	Europe J Agronomy2006，25，：	1
15	Structure of Acetobacter cellulose composites in the hydrated state 显示文摘	Astley O M Chanliaud E Donald A M	2001	International Journal of Biological Macromolecules2001，29，3：	1
16	Tensile deformation of bacterial cellulose composites显示文摘	Owen M Astley Elisabeth Chanliaud	2003	International Journal of Biological Macromolecules2003，32，：	1
17	Cell wall polysaccharide interactions in maize bran显示文摘	SAULNIER L MAROT C CHANLIAUD E	1995	Carbohydr Poly1995，26，：	1
18	Static and dynamic light scattering studies of heteroxylans from maize bran in aqueous solution显示文摘	Chanliaud E Roger P Saulnier L	1996	Carbohydrate Polymers1996，31，：	1
19	Genetic variability of carotenoid concentration and olipoxygenase and peroxidase activities among cultivated wheat species and bread wheat varieties显示文摘	Leenhardt F Lyana B Rocka E Boussard A Potus J Chanliaud E Remesy C	2006	European Journal of Agronomy2006，25，2：	1
20	Structure of Acetobacter cellulose composites in the hydrated state显示文摘	ASTLEY O M CHANLIAUD E DONALD A M	2001	Biological Macromolecules2001，29，3：	1

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