维普期刊资源整合服务平台（V6.5）

219篇 您的检索式：作者名="Pegg R"

选中清除导出查看参考文献查看引证文献引用追踪共11页首页上一页第1页下一页末页 /11 跳转

	题名	作者	年代	出处	被引量
1	Spermidine/spermine N1 -acetyltransferase-the turning point in polyamine metabolism显示文摘	PEGG A E	1993	FASEB J1993，7，：	1
2	Polyamine catabolism and disease显示文摘	Casero R A Pegg A E	2009	Bioehem J2009，421，3：	1
3	Flow properties of biodiesel fuel blends at low temperatures 显示文摘	Joshi R M Pegg M J	2007	Fuel2007，86，12：	1
4	A novel titration methodology for elucidation of the structure of preformed cooked cured-meat pigment by visible spectroscopy 显示文摘	PEGG R B SHAHIDI F	1996	Food Chemistry1996，56，2：	1
5	The ignitability of coal dust- air and methane- coal dust-air mixtures 显示文摘	AMYOTrE P R MINTZ K J PEGG M J	1993	Fuel1993，72，5：	1
6	Preparation and characterization of hydrolyzed proteins from deflbrinated Bovine Plasma显示文摘	WANASUNDARA P K J P D AMAROWICZ R PEGG R B	2002	Journal of Food Science2002，67，2：	1
7	Laboratory investigation of the dust explosibility characteristics of three Nova Scotia coals显示文摘	Amyotte P R Mintz K J Pegg M J	1991	Journal of Loss Prevention in the Process Industries1991，4，2：	1
8	Free radical-scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies显示文摘	Amarowicz R Pegg R B Rahimi-Moghaddam P	2004	Food Chemistry2004，84，4：	1
9	Application of in- herent safety principles to dust explosion prevention and mitigation 显示文摘	Paul R Amyotte Michael J Pegg Faisal I Khan	2009	Process Safety and Environment Protection2009，87，：	1
10	A novel titration methodology for elueidation of the structure of preformed cooked cured-meat pigment by visible spectroscopy显示文摘	PEGG R B SHAHIDI F	2002	Food Chemistry2002，56，2：	1
11	Absence of volatile N-nitrosamines in cooked nitrite-free cured muscle foods显示文摘	SHAHIDI F PEGG R B SEN N P	1994	Meat Science1994，37，3：	1
12	Preparation of the cooked cured-meat pigment, dinitrosyl- ferrohemochome, from Heroin and nitric oxide显示文摘	SHAHIDI F PEGG R B	1985	Journal of Food Science1985，50，1：	1
13	Spermidine uptake by typeⅡpneumocytes:interactions of amine uptake pathways显示文摘	Rannels DE Kameji R Pegg AE	1989	Am J Physiol1989，257，1：	1
14	A comparison of experimental methods to determine the minimum explosible concentration of dusts显示文摘	Nagesh Chawla Paul R Amyotte Michael J Pegg	1996	Fuel1996，75，6：	1
15	Fusarium wilt of banana and Wal-lace’s line:Was the disease originally restricted to his Indo-Malayan region?显示文摘	PLOETZ R C PEGG K G	1997	Australas Plant Pathol1997，26，：	1
16	Confined and vented ethylene/air deflagration at initially elevated pressures and turbulence levels显示文摘	Amyotte P R Patil S Pegg M J		0，，02：	1
17	Full scale verification of finite element modeling of a 75 tonne SWATH vessel显示文摘	Pegg N G Gilroy L E Kumar R	1998	Marine Structure1998，，8：	1
18	Colour characteristics of cooked cured-meat pigment and its application to meat显示文摘	Shahidi F Pegg R B	1990	Food chemistry1990，38，1：	1
19	Free radical scavenging capacity and antioxidant activi- ty of selected plant species from the Canadian prairies 显示文摘	AMAROWICZ R PEGG R B RAHIMI-MOGHADDAM P	2004	Food Chemistry2004，84，4：	1
20	Novel Synthesis of Cooked Cured - Meat Pigment 显示文摘	SHAHIDI F PEGG R B	1991	Journal of Food Science1991，56，5：	1

返回顶部每页显示：

共11页首页上一页第1页下一页末页 /11 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示