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29篇 您的检索式：作者名="Rouille"

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	题名	作者	年代	出处	被引量
1	Differential processing of proglucagon by the subtilisin-like prohormone convertases PC2 and PC3 to generate either glucagon or glucagon-like peptide 显示文摘	Rouille Y Martin S Steiner D F	1995	J BioI Chern1995，270，26：	1
2	Role of low-density lipoprotein receptor in the hepatitis C virus life cycle显示文摘	Albecka A Belouzard S Op de Beeck A Descamps V Goueslain L Bertrand-Michel J TercéF Duverlie G RouilléY Dubuisson J	2012	Hepatology2012，55，4：	1
3	Plasma opening switch characterization and optimization for inductive energy storage显示文摘	Veron L Boivinet R Rouille C	1992	J Appl Phys1992，71，6：	1
4	High pressurethawing of fish and shellfish 显示文摘	ROUILLE J LE BAIL A RAMASWAMY H S	2002	Journal of Food Engineering2002，53，1：	1
5	Proteolytic processing mechanisms in the biosynthesis of neuroendocrine peptides:the subtilisin-like proprotein convertases显示文摘	Rouillé Y Duguay SJ Lund K		0，，04：	1
6	Pre-operative obesity may influence subthalamic stimulation outcome in Parkinson's disease显示文摘	ROUILLE A DERREY S LEFAUCHEUR R	2015	J Neurol Sci2015，359，12：	1
7	Proteolytic processing mechanisms in the biosynthesis of neuroendocrine peptides: the subtilisin-like proprotein convertases显示文摘	Rouille Y Duguay SJ Lund K	1995	Front Neuroendocrinol1995，16，4：	1
8	Shear and extensional properties of bread doughs affected by their minor components 显示文摘	Rouille J Della V G Lefebvre J et ol	2005	Journal of Cereal Science2005，42，：	1
9	Internal cleavage of the inhibitory 7B2 carboxyl-terminal peptide by PC2:a potential mechanism for its inactivation显示文摘	Zhu X Rouille Y Lamango NS		0，，：	1
10	Influence of formulation and mixing conditions on breadmaking qualities of French frozen dough显示文摘	J Rouille ALe Bail P Courcoux	2000	Joumal of Food Engineering2000，43，4：	1
11	High pressure thawing of fish and shellfish 显示文摘	Jocelyn Rouille	2002	Journal of Food Science Engineering2002，53，：	1
12	High pressure thawing of fish and shellfish显示文摘	Rouille J Le Bail A Ramaswamy H S	2002	Journal of Food Engineering2002，53，：	1
13	Shear and extensional properties of bread doughs affected by their minor components 显示文摘	ROUILLE J DELLA V G LEFEBVRE J	2005	Journal o * Cereal Science2005，42，1：	1
14	Shear and extensional properties of bread doughs affected by their minor components显示文摘	Rouille J Della V G Lefebvre J	2005	Journal of Cereal Science2005，42，1：	1
15	Influence of formulation and mixing conditions on bread making qualities of French frozen dough显示文摘	ROUILLE J LE BAIL A COURCOUX P	2000	J Food Eng2000，43，4：	1
16	Dynamic magnetic resonance microscopy of flour dough fermentation显示文摘	Bonny Jean-Marie Rouille	2004	Magnetic Resonance Imaging2004，22，3：	1
17	High pressure thawing of fish and shellfish显示文摘	Rouille J LeBail A Ramaswamy H S		0，，53：	1
18	Shear and extensional properties of bread doughs affected by their minor components显示文摘	J. Rouillé G. Della Valle J. Lefebvre E. Sliwinski T. vanVliet	2005	Journal of Cereal Science2005，，1：	1
19	Shear and extensional properties of bread doughs affected by their minor components 显示文摘	Rouille J Della V G Lefebvre J	2005	Journal of Cereal Science2005，42，1：	1
20	(-)-Epigallocatechin-3-Gallate Is a New Inhibitor of Hepatitis C Virus Entry Hepatology显示文摘	Calland N Albecka A Belouzard S Wychowski C Duverlie G Descamps V Hober D Dubuisson J RouilléY Séron K	2012	55(3):720-7292012，55，3：	1

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