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37篇 您的检索式：作者名="Zyzak"

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	题名	作者	年代	出处	被引量
1	Acrylamide formation mechanism in heated foods 显示文摘	Zyzak D V Sanders R A Stojanovic M	2003	Journal of Agricultural and Food Chemistry2003，51，16：	1
2	Acrylamide formation mechanism in heated foods显示文摘	ZYZAK D V SANDERS R A STOJANOVIC M	2003	Journal of Agricultural and Food Chemistry2003，51，：	1
3	Acrylamide formation mechanism in heated foods 显示文摘	Zyzak DV Sanders RA Stojanovic M	2003	Journal of Agri- cultural and Food Chemistry2003，51，：	1
4	Chemistry of the Fructosamine assay:D-glucosone is the product of oxidation of amidori compounds显示文摘	Baker JR Zyzak DV Thorpe SR	1994	Clin Chem1994，40，10：	1
5	Mechanism of autoxidative glycosylation:identification of glyoxal and arabinose as intermediates in the autoxidative modification of proteins by glucose显示文摘	Wells-Knecht KJ Zyzak DV Litchfield JE	1995	Biochemistry1995，34，11：	1
6	Acrylamide formation in heated foods显示文摘	Zyzak D Sanders R A Stojanovic M	2003	Agric Food Chem2003，51，：	1
7	Acrylamide formation mechanism in heated foods显示文摘	Zyzak D V Sanders R A Stojanovic M		0，，：	1
8	Acrylamide firma- tion mechanism in heated foods 显示文摘	Zyzak D V Sanders R A Stojanovic M	2003	Journal of Agricultural and Food Chemistry2003，51，：	1
9	Mechanism of autoxidative glycosylation: Identification of glyoxal and arabinose as intermediates in the autoxidative modification of proteins by glucose显示文摘	Wells-Knecht K J Zyzak D V Litchfidld J E	1995	Biochemistry1995，34，：	1
10	Acrylamide formation mechanism in heated foods 显示文摘	ZYZAK D V SANDERS R A TALLMADGE D H	2003	Journal of Agricultural and Food Chemistry2003，51，：	1
11	Acrylamide formation mechanism in heated foods显示文摘	Zyzak D Sanders R Stokanovic M	2003	J Agric Food Chem2003，51，：	1
12	Acrylamide formation mechanism in heated foods显示文摘	Zyzak D V Sanders R A Stojanovic M	2003	J Agric Food Chem2003，51，16：	1
13	Acrylamide formation mechanism in heated foods显示文摘	ZYZAK D V SANDERS R A STOJANOVIC M	2003	Journal of Agricultural and Food Chemistry2003，51，16：	1
14	Acrylamide formation mechanism in heated foods显示文摘	ZYZAK D V SANDERS R A STOJANOVIC M	2003	Journal of Agricultural and Food Chemistry2003，51，16：	1
15	Aerylamide formation mechanism in heated foods显示文摘	Zyzak D Sanders R Stokanovic M	2003	J Agric Food Chem2003，51，：	1
16	Chemistry of the fructosamine assay:D-glucosone is the product of oxidation of Amadori compounds显示文摘	Baker JR Zyzak DV Thorpe SR	1994	Clin Chem1994，40，10：	1
17	Mechanism of autoxidative glycosylation:Identification of glyoxal and arabinose as intermediates in the autoxidative modification of protein by glucose显示文摘	WELLS-KNECHT K J ZYZAK D V LITCHFIELD J E	1995	Biochemistry1995，34，11：	1
18	Acrylamide formation mecha- nism in heated foods 显示文摘	Zyzak David V Sanders Robert A Marko Sto- janovic	2003	J Agric Food Chem2003，51，16：	1
19	Acrylamide formation mechanism in heated foods显示文摘	Zyzak D V Sanders R A Stojanovic M	2003	J Agric Food Chem2003，51，：	1
20	显示文摘	ZYZAK DV SANDERS RA STOJANOVIC M etal	2003	J Agric Food Chem2003，51，16：	1

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