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18篇 您的检索式：作者名="Ronda P"

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		题名	作者	年代	出处	被引量
	1	Staling of frozen partly and fully baked breads-study of the combined effect of amylopectin recrystallization and water content on bread firmness显示文摘	Ronda F Caballero P A Quilez J		0，，01：	1
	2	Hill solution properties of star and linear poly (N-isopropylacrylamide)显示文摘	Ronda P David J T		0，，24：	1
	3	Inorganic lu- minescent materials: 100 years of research and application 显示文摘	Feldmann C Justel T Ronda C R Schmidt P J	2003	Advanced Functional Materials2003，13，：	1
	4	Stage of change, psychological factors and awareness of physical activity levels in the Netherlands 显示文摘	Ronda G Assema P V Brug J	2001	Health Promotion International2001，16，4：	1
	5	Humoral autoimmunity a- gainst endothelium: theory or reality? 显示文摘	Meroni P Ronda N Raschi E	2005	Trends Immunol2005，26，5：	1
	6	Relationship between the iron status of pregnant women and their newborns 显示文摘	Paiva A Ronda P Pagliusi R	2007	Rev Saude Publica2007，41，：	1
	7	SJES14110700433954显示文摘	Laura K Barger Erin E Flynn-Evans Alan Kubey Lorcan Walsh Joseph M Ronda Wei Wang Kenneth P Wright Charles A Czeisler	2014	Lancet Neurology2014，，9：	1
	8	Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes 显示文摘	Gomez M Ronda F Caballero P A	2007	Food Hydrocolloids2007，21，2：	1
	9	Searching for Autolysin functions :Characterization of Pneumococal Mutant Deleted in the lyt A Gene显示文摘	Sanchez P J M Ronda C Garcia J L	1986	Eur J Biochem1986，158，：	1
	10	Functionality of Different Hydrocolloids on the Quality and Shelf - life of Yellow Layer Cakes 显示文摘	Gomez M Ronda F Caballero P A	2007	Food Hydrocolloids2007，21，2：	1
	11	Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes显示文摘	Gomez M Ronda F Caballero P A	2007	Food Hydrocolloids2007，21，2：	1
	12	Functionality of Dif- ferent Hydrocolloids on the Quality and Shelf - life of Yellow Lay- er Cakes 显示文摘	Gomez M Ronda F Caballero P A	2007	Food HydrocoUoids2007，，21：	1
	13	Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes显示文摘	Gomez M Ronda F Caballero P A	2007	Food Hydrocolloids2007，21，2：	1
	14	Stages of change,psychological factors and awareness of physical activity levels in the Netherlands显示文摘	Ronda G Van Assema P Brug J	2001	Health Promotion Int2001，16，4：	1
	15	Autoimmune aspects of chronic periaortitis显示文摘	Vaglio A Greco P Corradi D Palmisano A Martorana D Ronda N	2006	Autoimmun Rev2006，5，：	1
	16	High insoluble fibrecontent increases in vitro starch digestibility in partially bakedbreads 显示文摘	Ronda F Rivero P A Caballero P	2012	International Journal of Food Sciences and Nu-trition2012，63，8：	1
	17	Functionality of different hydrocolloids on the quality and shelf - life of yellow layer cakes显示文摘	Gómez M Ronda F Caballero P A	2007	Food Hydrocolloids2007，21，2：	1
	18	Carboxylic acid- containing benzoxazines as efficient catalysts in the thermal polymerization of benzoxazines显示文摘	Andreu R P eina J A Ronda J C	2008	Journal of Polymer Science Part A:Polymer Chemistry2008，46，18：	1

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