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| 1 | Apoptosis and DNA degradation induced by 1-methyl-4-phenylpyridinium in neurons显示文摘 | Dipasquale B Marini A M Youle R J | 1991 | Biochem biophys Res Commun1991，181，3： | 1 |
| 2 | 查看详情显示文摘 | Chul S Y Ho K D Hong K E Mok P J Ming H K Constant K Ho C J Park Q H Youl R H Hyeob B J Tak J Tae K | | 0，，： | 1 |
| 3 | Nitric oxide-induced mitochondrial fission is regulated by dynamin-related GTPases in neurons显示文摘 | Barsoum MJ Yuan H Gerencser AA Liot G Kushnareva Y Grber S Kovacs I Lee WD Waggoner J Cui J White AD Bossy B Martinou JC Youle RJ Lipton SA Ellisman MH Perkins GA Bossy-Wetzel E | 2006 | EMBO J2006，25，16： | 1 |
| 4 | Mechanical property, degradation rate, and bone cell growth of chitosan coated titanium influenced by degree of deacetylation of chitosan显示文摘 | YUAN Youling CHESNUTT B M WRIGHT L | 2008 | J Biomed Mater Res: B2008，86，1： | 1 |
| 5 | Konjac flour improvedtextural and water retention properties of transglutaminase-mediated, heat-in-duced porcine myofibrillar protein gel:effect of salt level and transglutaminase incubation显示文摘 | CHIN K B GO M Y XIONG Youling | 2009 | MeatScience2009，81，3： | 1 |
| 6 | Genomic analysis of multiple Roseophage SIO 1 strains显示文摘 | Angly F Youle M Nosrat B | 2009 | Environmental Microbiology2009，11，11： | 1 |
| 7 | Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-in-duced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation显示文摘 | CHIN K B GO M Y XIONG Youling | 2009 | Meat Science2009，81，3： | 1 |
| 8 | Hereditary motor and sensory neuropathyrusse: new autosomal recessive neuropathy in Balkan Gypsies显示文摘 | Thomas PK Kalaydjieva L Youl B | 2001 | Ann Neurol2001，50，4： | 1 |
| 9 | Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-in-duced porcine myofibrillar protein gel: effect of salt level and transglutaminase incubation显示文摘 | CHIN K B GO M Y XIONG Youling | 2009 | Meat Science2009，81，3： | 1 |
| 10 | Bid,but not Bax,regulates VDAC channels显示文摘 | Rostovtseva TK Antonsson B Suzuld M Youle RJ Colombini M Bezrukov SM | 2004 | J Biol Chem2004，279，13： | 1 |
| 11 | Konjac flour improved textural and water retention properties of transglutaminasc-mediated, heat-induced porcine myofibriUar protein gel: effect of salt level and transglutaminasc incubation 显示文摘 | CHIN K B XIONG Youling | 2009 | Meat Science2009，81，3： | 1 |
| 12 | Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: effect of salt level and transglutaminase incubation显示文摘 | CHIN K B GO M Y XIONG Youling | 2009 | Meat Science2009，81，3： | 1 |
| 13 | Acute optic neuritis A cognitive and magnetic resonance imaging study显示文摘 | Youl B Ron M | 1992 | Brain1992，115，： | 1 |
| 14 | Konjac flour improved textural and water retention properties of transglutaminase-mediated,heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation 显示文摘 | Koo B Chin Mi Y Go Youling L Xiong | 2009 | Meat Science2009，81，： | 1 |
| 15 | Effects of thermally/enzymatically modified soy proteins on textural properties of porkfrankfurters显示文摘 | FENG Jianlin XIONG Youling MIKEL W B | 2003 | Journal of Food Science2003，68，4： | 1 |
| 16 | Effect of soy protein substi- tution for sodium caseinate on thetransglutaminate-induced cold and thermal gelation of myofibrillar protein显示文摘 | Koo B China MiY Go Youling L Xiong | 2009 | Food Research Inter- national2009，，42： | 1 |
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