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26篇 您的检索式：作者名="Tikk K"

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	题名	作者	年代	出处	被引量
1	Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality 显示文摘	MHNERT L TIKK K TIKK M	2008	Meat Science2008，80，2：	1
2	Monitoring ofwarmed-over flavour in pork using the electronic nose - correlation to sensory attributes and secondary lipid oxida- tion products 显示文摘	Tikk K Haugen J Andersen H J	2008	Meat Science2008，80，4：	1
3	Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat显示文摘	Tikk M Tikk K Trngren MA	2006	J Agric Food Chem2006，54，20：	1
4	Monitoring of wannedover flavour in pork using the electronic nose-correlation to sensory attributes and secondary lipid oxidation products显示文摘	TIKK K HAUGEN J E ANDERSEN H J	2008	Meat Science2008，80，4：	1
5	Monitoring of warmed- over flavour in pork using the electronic nose-correlation to sensory attributes and seconda,'y lipid oxidation products 显示文摘	Tikk K Haugen J E Andersen H J	2008	Meat Science2008，80，4：	1
6	Monitoring of warmed-over flavor in pork using the electronic nosecorrelation to sensory attributes and secondary lipid oxidation products显示文摘	Tikk K Haugen J E Andersan H J	2008	Meat Science2008，80，4：	1
7	Monitoring of warmed- over flavour in pork using the electronic nose-correlation to sensory attributes and secondary lipid oxidation products显示文摘	Tikk K Haugen J Andersen H eta/	2008	Meat Science2008，80，4：	1
8	Monitoring of warmed-over flavor in pork using the electronic nose-correlation to sensory attributes and secondary lipid oxidation products显示文摘	Tikk K Haugen J E Andersan H J	2008	Meat Science2008，80，4：	1
9	Monitoring of warmed-over flavour in pork using the electronic nose-correlation to sensoryattributes and secondary lipid oxidation products显示文摘	TIKK K HAUGEN J ANDERSEN H J	2008	Meat Science2008，80，4：	1
10	Monitoring of warmed-over flavour in pork using the electronic nose-correlation to sensoryattributes and secondary lipid oxidation products显示文摘	TIKK K HAUGEN J ANDERSEN H J	2008	Meat Science2008，80，4：	1
11	Flavor formation in pork semlmembranosus : Combination of pan-temperature and raw meat quality 显示文摘	Meinert L Tikk K Tikk M Bejerholm C Aaslyng M D	2008	Meat Science2008，80，2：	1
12	Monitoring of warmed-over flavour in pork using the electronic nose-correlation to sensory attributes and secondary lipid oxidation products显示文摘	TIKK K HAUGEN J E ANDERSEN H J	2008	Meat Science2008，80，：	1
13	Premenopausal serum sex hormone levels in relation to breast cancer risk, overall and by hormone receptor status-results from the EPIC cohort 显示文摘	KAAKS R TIKK K SOOKTHAI D	2014	Int J Cancer2014，134，8：	1
14	Monitoring of warmed-over flavour in pork using the electronic nose-correlation to sensory attributes and secondary lipid oxidation products显示文摘	Tikk K Haugen J E Andersen H J	2008	Meat Science2008，80，4：	1
15	Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat显示文摘	TIKK M TIKK K TORNGREN MA	2006	Journal of Agricultural and Food Chemistry2006，54，20：	1
16	Circulating prolactin and breast cancer risk among pre- and post-menopausal wom- en in the EPIC cohort 显示文摘	TIKK K SOOKTHAI D JOHNSON T	2014	Ann Oncol2014，25，7：	1
17	Insulin-like growth factor I and risk of breast cancer by age and hormone receptor sta- tus : a prospective study within the EPIC cohort 显示文摘	KAAKS R JOHNSON T TIKK K	2014	Int J Cancer2014，134，11：	1
18	Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retrona- sal flavor perception of the meat 显示文摘	Tikk M Tikk K Torngren MA	2006	Journal of Agricultural and Food Chemistry2006，54，20：	1
19	Monitoring of warmed-over flavour in pork using the electronic nose-correlation to sensory attributes and secondary lipid oxidation products显示文摘	TIKK K HAUGEN J E ANDERSEN H J	2008	Meat Science2008，80，4：	1
20	Insulin-like growth factor I and risk of breast cancer by age and hormone receptor status-A prospective study within the EPIC cohort显示文摘	Kaaks R Johnson T Tikk K	2014	Int J Cancer2014，134，11：	1

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