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| 1 | Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham显示文摘 | PHAM A J SCHILLING M W MIKEL W B | 2008 | Meat Science2008，80，3： | 1 |
| 2 | Vitamin D3 supplementation of cull cows : Effects on longissimus and semitendinosus muscle tenderness 显示文摘 | N Rider Sell W B Mikel Y L Xiong | 2004 | J Anim Sci2004，82，225： | 1 |
| 3 | The macrophage inhibitory cytokine integrates AKT/PKB and MAP Kinase signaling pathways in breast cancer cells 显示文摘 | Wyatt W Mikel | 2005 | Carcinogenesis2005，26，5： | 1 |
| 4 | Textual properties of pork frankfurters containing thermally/enzymatically modified soy proteins显示文摘 | Feng J Xiong Y Mikel W | 2003 | Journal of Food Science2003，68，4： | 1 |
| 5 | Textural properties of pork frankfurters containing thermally/enzymatically modified soy proteins 显示文摘 | FENG J XIONG You-ling Mikel W | 2003 | Journal of Food Science2003，68，4： | 1 |
| 6 | Vitamin D3 supplementation of cull cows:effects on longissi- mus and semitendinosus muscle tenderness 显示文摘 | RIDER S N MIKEL W B XIONG Y L | 2004 | Journal of Animal Science2004，82，1： | 1 |
| 7 | Textural properties of pork frankfurters containing thermally/enzymatically modified soy proteins显示文摘 | FENG J XIONG Y Mikel W | 2003 | Journal of Food Science2003，68，4： | 1 |
| 8 | Textural properties of pork frankfurters containing thermally/enzymatically modified soy protein显示文摘 | FANG J XIONG Y L MIKEL W B | 2003 | Journal of Food Science2003，68，4： | 1 |
| 9 | On the interface boundary condition of Beavers, Joseph, and Saffman 显示文摘 | Jager W Mikelic A | 2000 | SIAMJApplMath2000，60，14： | 1 |
| 10 | The DASH Diet, Sodium Intake and Blood Pressure Trial (DASH-Sodium)显示文摘 | LAURA P SVETKEY FRANK M SACKS EVA OBARZANEK WILLIAM M VOLLMER LAWRENCE J APPEL PAO-HWA LIN NJERI M KARANJA DAVID W HARSHA GEORGE A BRAY MIKEL AICKIN MICHAEL A PROSCHAN MARLENE M WINDHAUSER JANIS F SWAIN PHYLLIS B McCARRON DONNA G RHODES REESA L LAWS | 1999 | Journal of the American Dietetic Association1999，，8： | 1 |
| 11 | Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham显示文摘 | Pham A J Schilling M W Mikel W B et ol | 2008 | Meat Science2008，80，3： | 1 |
| 12 | Use of organic acids to improve the chemical ,physical,and microbial attributes of beef strip loins stored at -1℃ for 112 days显示文摘 | GODDARD B L MIKEL W B CORNNER D E | 1996 | J Food Prot1996，59，： | 1 |
| 13 | Textural properties of pork frank- furters containing thermally enzymatically modified by pancreatin 显示文摘 | FENG J XIONG Y L MIKEL W B | 1997 | J Food Sci1997，62，4： | 1 |
| 14 | Vitamin D3 supplementation of cull cows:Effects on longissimus and semitendinosus muscle tenderness显示文摘 | Rider Sell N Mikel W B Xiong Y L | 2004 | J Anim Sci2004，82，1： | 1 |
| 15 | Effects of exogenous porcine somatotropin on the carcass composition, hormonal and metabolic profiles, lipogenic capacity,and binding of insulin to erythrocyte receptors of fast-versus slow-growing swine显示文摘 | Mikel W B Althen T G Rogers R W | 1993 | J Anim Sci1993，71，7： | 1 |
| 16 | Structure and antioxidant significance of the metabolites of 5,7-dihydroxyflavone(chrysin),and 5-and 6-hydroxyflavones显示文摘 | Herath W Mikell J R Hale A L | 2008 | Chem Pharm Bull2008，56，4： | 1 |
| 17 | Effects of exogenous porcine somatotropin on the carcass composition, hormonal and metabolic profiles, lipogenic capacity, and binding of insulin to erythrocyte receptors of fast-versus slow-growing swine 显示文摘 | Mikel W B Althen T G Rogers R W | 1993 | J Anim Sci1993，71，7： | 1 |
| 18 | Effects of thermally/enzymatically modified soy proteins on textural properties of porkfrankfurters显示文摘 | FENG Jianlin XIONG Youling MIKEL W B | 2003 | Journal of Food Science2003，68，4： | 1 |
| 19 | On the interface boundary condition of Beavers, Joseph, and Saffman 显示文摘 | JAGER W MIKELIC A | 2000 | SIAM J Appl Math2000，60，： | 1 |
| 20 | Vitamin D3 supplementation of cull cows: Effects on longissimus andsemitendinosus muscle tendenaess显示文摘 | Rider S N Mikel W B Xiong Y L | 2004 | J Anim Sci2004，82，： | 1 |
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