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214篇 您的检索式：作者名="Arendt E"

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	题名	作者	年代	出处	被引量
1	Effects of high pressure and temperature on the structural and rheological properties of sorghum starch 显示文摘	Katleen J R Vallons Arendt E K	2009	Innovative Food Science and Emer- ging Technologies2009，10，4：	1
2	Mierostrueture, fundamental rheology and baking characteristics of batters and breads from different gluten - free flours treated with a microbial transglutaminase 显示文摘	Renzetti S Bello F Arendt E	2008	Journal of Cereal Science2008，48，1：	1
3	Characterization of proteolysis during the ripening of semi-dry fermented sausages显示文摘	HUGHES M KERRY J ARENDT E	2002	Meat Science2002，62，2：	1
4	Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking显示文摘	ALVAREZ-JUBETE L WIJNGAARD H ARENDT E K	2010	Food Chemistry2010，119，2：	1
5	Con- tinuous Electropolishing of Hastelloy Substrates for Ion- beam Assisted Deposition of MgO 显示文摘	KREISKOTF S ARENDT P N BRONISZ L E	2003	Superconductor Sci- ence and Technology2003，16，5：	1
6	Current concepts of lateral patel a dislocation显示文摘	Arendt EA Fithian DC Cohen E		0，，03：	1
7	Impact of cellular senescence signature on ageing research显示文摘	Sikora E Arendt T Bennett M	2011	Ageing Res Rev2011，10，1：	1
8	Enhanced matrix degradation after withdrawal of TGF - betal triggers hepatocytes from apoptosis to proliferation and regeneration显示文摘	Arendt E Ueberham U Bittner R	2005	Cell Prolif2005，38，5：	1
9	Non-contact ACL injuries in female athletes:an International Olympic Committee current concepts statement 显示文摘	Renstrom P Ljungqvist A Arendt E	2008	Br J Sports Med2008，42，6：	1
10	Use of response surface methodology to investigate the effects of processing conditions on frozen dough quality and stability 显示文摘	Kenny S Grau H Arendt E K	2001	Eur Food Res Technol2001，213，：	1
11	Current con cepts of lateral patella dislocation 显示文摘	Arendt EA Fithian DC Cohen E	2002	Clin Sports Med2002，21，3：	1
12	Buckwheat显示文摘	Wijngaard I-I H Arendt E K		0，，04：	1
13	Germination of cereal grains as a way to improve the nutritional value: a review显示文摘	HIIBNER F ARENDT E K	2013	Critical Reviews in Food Science and Nutrition2013，53，8：	1
14	The genomic signature of dog domestication re- veals adaptation to a starch-rich diet 显示文摘	AXELSSON E RATNAKUMAR A ARENDT M L	2013	Nature2013，495，7441：	1
15	Characterization of proteolysis during the ripening of semi-dry fermented sausages显示文摘	Hughes M C Kerry J P Arendt E K	2002	Meat Science2002，62，：	1
16	Knee injury patterns among men and we-men in collegiate basketball and soccer: NCAA Data and reviewof literature显示文摘	ARENDT E DICK R	1995	The American Journal of Sports Med1995，23，6：	1
17	Nutritive value and chemical composition of pseudocereals as gluten-free ingredients显示文摘	Alvarez-Jubete L Arendt E K Gallagher E	2009	International Journal of Food Sciences and Nutrition2009，60，4：	1
18	Optimization of baking parameters of part-baked and rebaked Irish brown soda bread by evaluation of some quality characteristics显示文摘	LEUSCHNER R G K CALLAGHAN M J A ARENDT E K	1997	International Journal of Food Science and Technology1997，32，：	1
19	Effect of protease treatment on the baking quality of brown rice bread: from textural and rheologi- eal properties to biochemistry and microstructure显示文摘	Renzetti S Arendt E K	2009	Journal of Cereal Science2009，50，1：	1
20	Effects of dietary fatty acid on the reproductive success of the calanoid copepod Temora longicornis显示文摘	ARENDT K E JONASDTTIR S H HANSEN P J	2005	Advances in Marine Biology2005，146，3：	1

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