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| 1 | Generation of flavour compounds in fermented sausages-the influence of curing ingredients,Staphylococcus starter culture and ripening time显示文摘 | OLESEN P T MEYER A S STAHNKE L H | 2004 | Meat Science2004，66，： | 1 |
| 2 | Generation of flavour compounds in fermented sausages- the influence of curing ingredients, Staphylococcus starter culture and ripening time 显示文摘 | Olesen P T Meyer A S Stahnke L H | 2004 | Meat Science2004，66，3： | 1 |
| 3 | Effect of ascorbate, nitrate and nitrite on the amount of flavour compounds produced from leucine by Staphylococcus xylosus and Staphylococcus carnosus 显示文摘 | Olesen P T Stahnke L H Talon R | 2004 | Meat Science2004，68，2： | 1 |
| 4 | Mitochondrial pathway is involved in hydrogen-peroxide-induced apoptotic cell death of oligodendrocytes 显示文摘 | Mronga T Stahnke T Goldbaum O | 2004 | Glia2004，46，4： | 1 |
| 5 | Generation of flavour compounds in fermented sausages--the influence of curing ingredients, Staphylococcus starter culture and ripening time 显示文摘 | Olesen P T Meyer A S Stahnke L H | 2004 | Meat Science2004，66，： | 1 |
| 6 | Compensation of matrix effects by postcolumn infusion of a monitor substance in multiresidue, analysis with LC-MS/MS显示文摘 | STAHNKE H REEMTSMA T ALDER L | 2009 | Analytical Chem- istry2009，81，6： | 1 |
| 7 | Effect of ascorbate,nitrate and nitrite on the amount of flavour compounds produced from leucine by Staphylococcus xylosus and Staphylococcus carnosus显示文摘 | Olesen P T Stahnke L H Talon R | 2004 | Meat Science2004，68，： | 1 |
| 8 | Triethyltin-induced stress responses and apoptotic cell death in cultured oligodendro- cytes显示文摘 | Stahnke T Richter-Landsberq C | 2004 | Glia2004，46，3： | 1 |
| 9 | Mitochondrial pathway is involved in hydrogen-peroxide-induced apoptotic cell death of oligodendrocytes显示文摘 | Mronga T Stahnke T Goldbaum O | 2004 | Glia2004，46，4： | 1 |
| 10 | Generation of flavor compounds in fermented sausages-the influence of curing ingredients, Staphylococcus starter culture and ripening time显示文摘 | Olesen P T Meyer A S Stahnke L H | 2004 | Meat Science2004，66，： | 1 |
| 11 | Generation of flavour compounds in fermented sausages - the influence of curing ingredients, Staphylococcus starter culture and ripening time显示文摘 | Olesen P T Meyer A S Stahnke L H | 2004 | Meat Science2004，66，3： | 1 |
| 12 | Mitochondrial pathway is involved in hydrogen-peroxide-induced apoptotic cell death ofoligodendrocytes显示文摘 | Mronga T Stahnke T Goldbaum O | 2004 | Glia2004，46，4： | 1 |
| 13 | Generation of flavour compounds in fermented sausages--the influence of curing ingredients, Staphylococcus starter culture and ripening time 显示文摘 | Olesen P T Meyer A S Stahnke L H | 2004 | Meat Science2004，66，3： | 1 |
| 14 | Generation of flavour compounds in fermented sausages-the influence of curing ingredients, Staphylococcus starter culture and ripening time显示文摘 | Olesen P T Meyer A S Stahnke L H | 2004 | Meat Science2004，66，： | 1 |
| 15 | Generation of flavour compounds in fermented sausage-the influence of curing ingredients, Staphylococcus starter culture and ripening time 显示文摘 | Olesen P T Meyer A S Stahnke L H | 2004 | Meat science2004，，66： | 1 |
| 16 | Mitochondrial pathway is involved in hydrogen-peroxide-induced apoptotic cell death of oligodendrocytes显示文摘 | Mronga T Stahnke T Goldbaum O Richter-Landsberg C | 2004 | Glia2004，46，4： | 1 |
| 17 | Generation of flavour com- pounds in fermented sausage- the influence of curing ingredients, Staphylococcus starter culture and ripening time显示文摘 | Olesen P T Meyer A S Stahnke L H | 2004 | Meat science2004，66，3： | 1 |
| 18 | Generation of flavour compounds in fermented sausages- the influence of curing ingredients,Staphylococcus starter culture and ripening time 显示文摘 | Olesen P T Meyer A S Stahnke L H | 2004 | Meat science2004，66，3： | 1 |
| 19 | Developmental changes of tau protein and mRNA in cultured rat brain oligodendrocytes显示文摘 | Gorath M Stahnke T Mronga T | 2001 | Glia2001，36，： | 1 |
| 20 | Mitochondrial pathway is involved in hydrogen-peroxide-induced apoptotic cell death of oligodendrocytes显示文摘 | Mronga T Stahnke T Goldbaum O | 2004 | Glia2004，46，4： | 1 |
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