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95篇 您的检索式：作者名="Dave I"

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	题名	作者	年代	出处	被引量
1	Remote organ ischemic preconditioning protect brain from ischemic damage following asphyxial cardiac arrest 显示文摘	Dave KR Saul I Prado R	2006	Neurosci Lett2006，404，12：	1
2	Ingredient supplementation effects on viability of probiotic bacteria in yoghurt显示文摘	Shah N P	1998	J Dairy Sci1998，81，11：	1
3	Effectiveness of Ascorbic Acid as an Oxygen Scavenger in Improving Viability of Probiotic Bacteria in Yoghurt Made with Commercial Starter Cultures显示文摘	Rajiv I Dave Nagendra P	1997	Int Dairy Journal1997，7，：	1
4	Effect of Cysteine on the Viability of Yoghurt and Probiotic Bacteria in Yo ghurts Made with Commercial Starter Cultures显示文摘	DAVE R I SHAH N P		J Int Dairy Journal0，77，：	1
5	Ingredient supplementation effects on viability of probiotic bacteria in yoghurt显示文摘	Shah N P	1998	J Dairy Sci1998，81，11：	1
6	Ingredient supplementation effects on viability of probiotic bacteria in yogurt 显示文摘	Dave R I Shah N P	1998	Journal of Dairy Science1998，81，11：	1
7	Activa-tion of protein kinase C delta following cerebral is-chemia leads to release of cytochrome C from themitochondria via bad pathway 显示文摘	Dave KR Bhattacharya SK Saul I	2011	PLoS One2011，6，22：	1
8	Influence of capsular and ropy exopolysaccharide-producing Streptococcus thermophilus on Mozzarella cheese and cheese whey 显示文摘	Petersen B L Dave R I McMahon D J Oberg C J Broadbent J R	2000	J Dairy Sci2000，83，9：	1
9	Activation of pro- tein kinase c delta following cerebral ischemia leads to re- lease of cytochrome c from the mitochondria via bad path- way显示文摘	Dave KR Bhattacharya SK Saul I et a/	2011	PLoS One2011，6，22：	1
10	Understanding the Role of Calcium in Functionality of Part Skim Mozzarella Cheese显示文摘	N S Joshi K Muthukumarappan R I Dave	2003	Journal of Dairy Science2003，86，：	1
11	Understanding the role of Calcium in functionality of part skim Mozzarella cheese显示文摘	JOSHI N S MUTHUKUMARAPPAN K DAVE R I	2003	J Dairy Sci2003，86，：	1
12	Ischemic precon-ditioning preserves mitochondrial function afterglobal cerebral ischemia in rat hippocampus 显示文摘	Dave KR Saul I Busto R	2001	JCereb Blood Flow Metab2001，21，12：	1
13	Effect of cysteine on the viability of yoghurt and probiotic bacteria in yoghurts made with commercial starter cultures 显示文摘	Rajiv I Dave Nagendra P Shah	1997	International Dairy Journal1997，7，：	1
14	Ingredient supplementation effects on viability of probiotic bacteria in yogurt显示文摘	Dave R I Shah N P	1998	Journal of Dairy Science1998，81，11：	1
15	Effect of cysteine on the viability of yoghurt and probiotic bacteria in yoghurts made with commercial starter cultures 显示文摘	Dave R I Shah N P	1997	International Dairy Journal1997，，7：	1
16	Influence of Capsular and Ropy Exopolysaccharide-Producing Streptococcus thermophilus on Mozzarella Cheese and Cheese Whey显示文摘	B L Pertersen R I Dave D J McMahon	2000	Journal of Dairy Science2000，83，9：	1
17	Ingredient supplementation effects on viability of probiotic bacteria in yogurt 显示文摘	Dave R I Shah N P	1987	Journal of Dairy Science1987，81，11：	1
18	Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures 显示文摘	Dave R I Shah N P	1997	Interna- tional Dairy Journal1997，7，1：	1
19	Viability of yoghurt and probiotic bacteria in yoghurt made from commercial starter cultures显示文摘	Rajiv I Dave Nagendra P Shah	1997	International Dairy Journal1997，7，：	1
20	Influence of Coagulant Level on Proteolysis and Functionality of Mozzarella Cheese Made Using Direct Acidification显示文摘	Rajiv I Dave Donald J McMahon Craig J Oberg	2003	Journal of Dairy Science2003，86，：	1

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