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| 1 | Effects of temperatureand pH on the kinetics of caramelisation, protein cross -linkingand Maillard reactions in aqueous model systems显示文摘 | E Ajandouz V Desseaux S Tazi'ei al | 2008 | FoodChemistry2008，107，3： | 1 |
| 2 | Clinical and histo- characteristics of renal AA amyloidosis:A retro- spective study of 68 cases with a special interest to amy- loid-associated inflammatory response 显示文摘 | Verine logical J Mourad N Desseaux K | 2007 | Hum Pathol2007，38，： | 1 |
| 3 | Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems显示文摘 | Ajandouz E H Desseaux V Tazi S | 2008 | Food Chemis- try2008，107，3： | 1 |
| 4 | Effects oftemperature and pH on the kinetics of caramelisation,protein cross-linking and Maillard reactions in aqueous model systems显示文摘 | AJANDOUZ E H DESSEAUX V TAZI S | | FoodChemistry0，107，3： | 1 |
| 5 | Clinical and histological characteristics of renal AA amyloidosis:a retrospective study of 68 cases with a special interest to amyloid-associated inflammatory response显示文摘 | Verine J Mourad N Desseaux K | | 0，，： | 1 |
| 6 | Effects of temperature and pH on the kinetics of caramelisation,protein cross-linking and Maillard reactions in aqueous model systems显示文摘 | Ajandouz E H Desseaux V Tazi S | 2008 | Food Chemistry2008，107，3： | 1 |
| 7 | Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems显示文摘 | AJANDOUZ E H DESSEAUX V TAZI S | 2008 | Food Chemistry2008，107，3： | 1 |
| 8 | Haemorrhagic colitis after colonoscopy 显示文摘 | Grenet M Tsouria D Desseaux G | 2004 | Ann Fr Anesth Reanim2004，23，5： | 1 |
| 9 | Effects of temperature and p H on the kinetics of caramelisation,protein cross-linking and Maillard reactions in aqueous model systems显示文摘 | Ajandouz E H Desseaux V Tazi S | 2008 | Food Chemistry2008，107，3： | 1 |
| 10 | Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems显示文摘 | El Hassan Ajandouz Véronique Desseaux Sanaa Tazi Antoine Puigserver | 2007 | Food Chemistry2007，，3： | 1 |
| 11 | Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems 显示文摘 | AJANDOUZ E H DESSEAUX V | 2008 | Food Chemistry2008，107，3： | 1 |
| 12 | Effects of temperature and p H on the kinetics of caramelisation,protein cross-linking and Maillard reactions in aqueous model systems显示文摘 | AJANDOUZ E H DESSEAUX V TAZI S | 2007 | Food Chem2007，107，3： | 1 |
| 13 | Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillardreactions in aqueous model systems显示文摘 | Ajandouz E H Desseaux V Tazi S | 2008 | Food Chemistry2008，107，3： | 1 |
| 14 | Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems 显示文摘 | Hassan Ajandouz V:ronique Desseaux Sanaa Tazi | 2007 | Food Chemistry2007，62，： | 1 |
| 15 | Insights into the fermentation biochemistry of kombucha teas and poten- tial impacts of kombucha dr-inking on starch digestion 显示文摘 | Kallel L Desseaux V Hamdi M | 2012 | Food Research International2012，49，1： | 1 |
| 16 | Effects of temperature and pH on the kinetics of caramelisation, protein cross- linking and Maillard reactions in aqueous model systems 显示文摘 | Ajandouz E H Desseaux V Tazi S Puigserver A | 2008 | Food Chemistry2008，107，3： | 1 |
| 17 | Effects of temperature and pH on the kinetics of caramelisation protein cross-linking and maillard reactions in aqueous model systems显示文摘 | Ajandouz E H Desseaux V Tazi S | 2008 | Food Chemistry2008，107，3： | 1 |
| 18 | Clinical and histological characteristics of renal AA amyloidosis:a retrospective study of 68 cases with a special interest to amyloid-associated inflammatory response 显示文摘 | Verine J Mourad N Desseaux K | 2007 | Hum Pathol2007，38，12： | 1 |
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