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16篇 您的检索式：作者名="MAERTENS T"

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		题名	作者	年代	出处	被引量
	1	Queueing systems with different types of server interruptions显示文摘	FIEMS D MAERTENS T BRUNEEL H	2008	European Journal of Operational Research2008，188，3：	1
	2	Somatic mutation analysis in NF1 caf au lait spots reveals two NF1 hits in the melanocytes显示文摘	De Schepper S Maertens O Callens T	2008	J Invest Dermatol2008，128，4：	1
	3	Consensus proposals for a unified system of nomenclature of hepatitis C virus genotype显示文摘	Simmonds P Bukh J Combet C Delcage G Enomoto N Feinstone S HalfonP Inchauspe G Kuiken C Maertens G Mizokami M Murphy DG Okamoto H Pawlotsky JM Penin F Sablon E Shin-I T Stuyver LJ Thiel HJ Viazov S Weiner AJ Widell A	2005	Hepatology2005，42，4：	1
	4	Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms显示文摘	MESTDAGH F MAERTENS J CUCU T	2008	Food Chemistry2008，107，1：	1
	5	Consensus proposals for a unified system of nomencla- ture of hepatitis C virus genotypes显示文摘	Simmonds P Bukh J Combet C Del6age G Enomoto N Feinstone S Halfon P Inchauspfi G Kuiken C Maertens G Mizokami M Murphy D G Okamoto H Pawlotsky J M Penin F Sahlon E Shin-I T Stuyver L J Thiel H J Viazov S Weiner A J Widell A	2005	Hepatology2005，42，4：	1
	6	Impact of additives to lower the formation of acrylamide in a potato model system through p H reduction and other mechanisms显示文摘	MESTDAGH F MAERTENS J CUCU T	2008	Food Chem2008，107，1：	1
	7	Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms 显示文摘	Mestdagh F Maertens J Cucu T	2008	Food Chemistry2008，，107：	1
	8	Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms显示文摘	MESTDAGH F MAERTENS J CUCU T	2008	Food Chemistry2008，107，1：	1
	9	Impact of additives to lower the formation of acrylamidc in a potato model system through pH reduction and other mechanisms显示文摘	Mestdagh F Maertens J Cucu T	2008	Food chemistry2008，107，1：	1
	10	Advances in the serological diagnosis of invasive Aspergillus infections in patients with haematological disorders显示文摘	Maertens J Theunissen K Lodewyck T	2007	Mycoses2007，50，1：	1
	11	Impact of additives to lower the formation of acrylamide in a potato model systemthrough pH reduction and other mechanisms 显示文摘	MESTDAGH F MAERTENS J CUCU T	2008	Food Chemistry2008，107，1：	1
	12	Impact of additivesto lower the formation of acrylamide in a potato modelsystem through pH reduction and other mechanisms 显示文摘	Mestdagh F Maertens J Cucu T	2008	Food Chemistry2008，107，：	1
	13	Advances in the sero?logical diagnosis of invasive Aspergillus infections in patients with haematological disorders显示文摘	Maertens J Theunissen K Lodewyck T	2007	Mycoses2007，50，：	1
	14	Advances in the serological diagnosis of invasive Aspergillus infections in patients with haematological disorders显示文摘	Maertens J Theunissen K Lodewyck T	2007	Mycoses2007，50，1：	1
	15	Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms显示文摘	MESTDAGH F MAERTENS J CUCU T		0，，1：	1
	16	Performance analysis of a discrete-time queueing system with customer deadlines显示文摘	Bruneel H Maertens T	2014	IEEE Transactions on Signal Processing2014，62，10：	1

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