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19篇 您的检索式：作者名="Rimaux"

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		题名	作者	年代	出处	被引量
	1	Optimalcontrol of a parallel powertrain: From global optimizationto real time control strategy 显示文摘	DELPRAT S’ GUERRA T M RIMAUX J	2002	IEEE2002，4，69：	1
	2	Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101 显示文摘	VRANCKEN G RIMAUX T WECKX S	2009	International Journal of Food Microbiology2009，135，：	1
	3	Environmental p H determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101显示文摘	Vrancken G Rimaux T Weckx S	2009	International journal of food microbiology2009，135，3：	1
	4	Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101显示文摘	VRANCKEN G RIMAUX T WECKX S	2009	International Journal of Food Microbiology2009，135，3：	1
	5	Control strategies for hybrid vehicles:synthesis and evaluation显示文摘	Delprat S Guerra T M Rimaux J	2003	IEEE Vehicular Technology Conference2003，58，5：	1
	6	Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillusfermentum IMDO 130101 显示文摘	Vrancken G Rimaux T Weckx S	2009	International Journal of Food Microbiology2009，135，：	1
	7	Expression of the Arginine Deiminase Pathway Genes in Lactobacillus sakei Is Strain Dependent and Is Affected by the Environmental pH显示文摘	T. Rimaux A. Rivière K. Illeghems S. Weckx L. De Vuyst F. Leroy	2012	Applied and Environmental Microbiology2012，，14：	1
	8	The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent显示文摘	T. Rimaux G. Vrancken V. Pothakos D. Maes L. De Vuyst F. Leroy	2010	Food Microbiology2010，，3：	1
	9	Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101显示文摘	VRANCKEN G RIMAUX T WECKX S	2009	International Journal of Food Microbiology2009，135，3：	1
	10	The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent显示文摘	RIMAUX T VRANCKEN G POTHAKOS V	2011	Food Microbiol2011，28，3：	1
	11	The pentose moiety of adenosine and inosine is an important energy source for the fermented-meat starter culture Lactobacillus sakei CTC 494显示文摘	RIMAUX T VRANCKEN G VUYLSTEKE B	2011	Appl Environ Microbiol2011，77，18：	1
	12	Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101显示文摘	Vrancken G Rimaux T Weckx S	2009	International Journal of Food Microbiology2009，135，3：	1
	13	Control Strategies for Hybrid Vehicles: Optimal Control显示文摘	Delpart S Guerra T M Rimaux J	2002	IEEE Transactions on Control Systems Technology2002，3，：	1
	14	Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota显示文摘	L. De Vuyst G. Vrancken F. Ravyts T. Rimaux S. Weckx	2009	Food Microbiology2009，，7：	1
	15	Control strategies for hybrid vehicles : synthesis & evaluation 显示文摘	Delprat S Guerra T M Rimaux J	2003	IIEEE Vehicular Technol- ogy Conference2003，5，58：	1
	16	The kinetics of the arginine deiminase pathway in the meat starter culture LactobaeiUus sakei ACTC494 arc pH-dependent显示文摘	Rimaux T Vrancken G Pothakos V	2011	Food Microbiology2011，28，：	1
	17	The arginine deiminase pathway of Ltctobu:illus fermentum IMDO 130101 responds to growth under stress conditions of both temperature and salt显示文摘	Vrancken G Rimaux T Wouters D	2009	Food Microbiology2009，26，7：	1
	18	Optimal control of a parallel powertrain:From global optimization to real time control strategy显示文摘	DELPRAT S GUERRA T M RIMAUX J	2002	IEEE2002，4，69：	1
	19	Expression of the arginine deiminase pathway genes in Lactobacillus sakei is strain-dependent and is affected by environmental pH显示文摘	Rimaux T Riviere A Illeghems K	2012	Applied and Environmental Microbiology2012，78，14：	1

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