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| 1 | Effect of gelling agents and antibiotics on adventitious bud regeneration from in vitro leaves of pear显示文摘 | CHEVREAU E MOURGUES F NEVEU M CHEVALIER M | 1997 | In Vitro Cell Dev Bio-Plant1997，33，3： | 1 |
| 2 | Improve-ment of functional properties of 13-Lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar显示文摘 | Chevalier F Chobert J M Popineau Y | | 0，，11： | 1 |
| 3 | Scavenging of freeradicals, antimicrobial, and cytotoxic activities of the Maillard reactionproducts of a-lactoglobulin glycated with several sugars显示文摘 | CHEVALIER F CHOBERT J M GENOT C | 2001 | Journal ofAgricultural and Food Chemistry2001，49，10： | 1 |
| 4 | Proteomic analysis of Arabidopsis thaliana ecotypes with contrasted root architecture in re- sponse to phosphate deficiency显示文摘 | CHEVALIER F ROSSIGNOL M | 2011 | Journal of Plant Physiology2011，168，16： | 1 |
| 5 | Effect of high-pressure treatment on microbiology,proteolysis,lipolysis and levels of flavour compounds in mature blue-veined cheese显示文摘 | Voigt D D Chevalier F Qian M C | | 0，，01： | 1 |
| 6 | Film thickness in starved EHL point contacts显示文摘 | Chevalier F Lubrecht A A Cann P M | 1998 | ASME Journal of Tribology1998，120，： | 1 |
| 7 | Improvement offunctional properties of p _ lactoglobulin glycated through theMaillard reaction is related to the nature of the sugar 显示文摘 | Chevalier F Chobert J M Popineau Y | 2001 | International Dairy Journal2001，11，3： | 1 |
| 8 | Slip-rate measurements on the Karakorum fault may imply secular variations in fault motion显示文摘 | Chevalier M L Ryerson F J Tapponnier P | 2005 | Science2005，307，： | 1 |
| 9 | Improvement of functional properties of β- Lactoglobulin glycated through the maillard reaction is related to the nature of the sugar 显示文摘 | Chevalier F Hobert J M | 2001 | Interna- tional Dairy Journal2001，11，： | 1 |
| 10 | Characterization of the levels of expression of retinoic acid receptors, galectin-3, macrophage migration inhibiting factor, and p53 in 51 adamantinomatous craniopharyngiomas显示文摘 | Lefranc F Chevalier C Vinehon M | 2003 | J Neumsurg2003，98，1： | 1 |
| 11 | Effect of High- Pressure Treatment On Microbiology, Proteolysis, Lipolysis and Levels of Flavour Compounds in Mature Blue-Veined Cheese 显示文摘 | VOIGT D D CHEVALIER F QIAN M C | 2010 | Innovative Food Science & Emerging Technologies2010，11，1： | 1 |
| 12 | Improvement of functional properties of β-lactoglobulin glycated through the maillard reaction is related to the nature of the sugar显示文摘 | Chevalier F Hobert J M Popineau Y | 2001 | International Dairy Journal2001，，11： | 1 |
| 13 | Film Thickness in Starved EHL Point Contacts显示文摘 | Chevalier F Lubrecht A A Cann P M E | 1998 | Journal of Tribology1998，120，1： | 1 |
| 14 | Characterization of the levels of expression of retinoie acid receptors, galeetin-3,macrophage migration inhibiting factor, and p53 in 51 ada- mantinomatous craniopharyngiomas显示文摘 | Lefrane F Chevalier C Vinchon M | 2003 | J Neurosurg2003，98，1： | 1 |
| 15 | Level of double negative T cells,which produce TGF-beta and IL-10, predicts CD8 T-cell activation in primary HIV-1 infection显示文摘 | Petitjean G Chevalier M F Tibaoui F | 2012 | AIDS2012，26，2： | 1 |
| 16 | Improvement of functional properties ofβ-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar显示文摘 | Chevalier F Chobert J M Popineau Y | 2001 | International Dairy Journal2001，11，3： | 1 |
| 17 | Improvement of functional properties of β-lactoglobulin globulin glycated the Maillard reason is related to the nature of the sugar显示文摘 | CHEVALIER F CHOBERT J M POPINEAU Y | 2001 | International Dairy Joumal2001，11，： | 1 |
| 18 | Maillard glycation of β-lactoglobulin with several sugars: comparative study of the properties of the obtained polymers and of the substituted sites 显示文摘 | Chevalier F Chobert J M Molle D | 2001 | Lair2001，81，： | 1 |
| 19 | Improvement of Functional Properties of β-Lactoglobulin Glycated through the Maillard Reaction is Related to the Nature of the Sugar显示文摘 | Chevalier F Hobert J M Popineau Y | 2001 | International Dairy Journal2001，，11： | 1 |
| 20 | Improvement of functional properties of β- lactoglobulin glycated through the maillard reaction is related to the nature of the sugar显示文摘 | CHEVALIER F HOBERT J M POPI NEAU Y | 2001 | International Dally Journal2001，3，11： | 1 |
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