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18篇 您的检索式：作者名="Ardo A"

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		题名	作者	年代	出处	被引量
	1	Rheological properties and microstructure during rennet induced coagulation of UF concentrated skim milk 显示文摘	Karlsson A O tpsen R Ardo Y	2007	International Dairy Journal2007，17，6：	1
	2	Umbilical cord blood cells directly suppress ischemic oligodendrocyte cell death显示文摘	HALL A A GUYER A G LEON ARDO C C	2009	J Neuro sci Res2009，87，2：	1
	3	Modeling relationship between angiotensin (I) converting enzyme inhibition and the bitter taste of peptides显示文摘	Pripp A H Ardo Y	2007	Food Chemistry2007，102，3：	1
	4	Modelling relationship between angiotensin-(I)-converting enzyme inhibition and the bitter taste of peptides显示文摘	Pripp A H Ardo Y	2007	Food Chemistry2007，，3：	1
	5	Influence of pH and NaCl on Rheological Properties of Rennet-Induced Casein Gels Made from UF Concentrated Skim Milk显示文摘	KARLSSON A O IPSEN R ARDO Y	2007	International Dairy Journal2007，，17：	1
	6	Automated Classification of Textual Documents Based on a Controlled Vocabulary in Engineering 显示文摘	Golub K Hamon T Ardo A	2007	Knowledge Organization2007，34，4：	1
	7	Rheological Properties and Microstructure during Rennet Induced Coagulation of UF Concentrated Skim Milk显示文摘	KARLSSON A O IPSEN R ARDO Y	2007	International Dairy Journal2007，，17：	1
	8	Compositional and micro-structural changes which attend reheating and grain coarsening in steels containing niobium显示文摘	Palmiere E J Garcia C I De Ardo A J	1994	Metallurgical and Materials Transactions1994，25，2：	1
	9	Modeling relationship between angiotensin(I):converting enzyme inhibition and the bitter taste of peptides 显示文摘	PRIPP A H ARDOE Y	2007	FoodChemistry2007，102，3：	1
	10	Grazing and border-collision in piecewise-smooth systems a unified analytical framework显示文摘	Bern ardo M D Budd C J Champneys A R	2001	Physics Review Letters2001，86，12：	1
	11	Modeling relationship between angiotensin-(I)-converting enzyme inhibition and the bitter taste of peptides显示文摘	Pripp A H Ardo Y	2007	Food Chemistry2007，102，：	1
	12	Rheological properties and microstructure during rennet induced coagulation of UF concentrated skim milk显示文摘	Karlsson A O Ipsen R Ardo Y	2007	International Dairy Journal2007，17，：	1
	13	Muti-phase microstructures and their properties in high strength low-carbon steels 显示文摘	de Ardo A J	1995	ISIJ Inter1995，35，8：	1
	14	Niobium in modern steels显示文摘	De Ardo A J	2003	International Materials Reviews2003，48，6：	1
	15	Nearal networks, multi temporal Landsat Thematic Mapper data and topographic data to classify forest damages in the Czech Republie显示文摘	Ardo J Pilesjo Skidmore A	1997	Canadian J Remote Seas1997，23，3：	1
	16	Modeling relationship between angiotensin- ( I )-converting enzyme inhibition and the bitter taste of peptides显示文摘	PRIPP A H ARDOE Y	2007	Food Chemistry2007，102，3：	1
	17	Immune respon-ses of resistant and sensitive common carp familiesfollowing experimental challenge with Aeromonas hy-drophila显示文摘	ARDO L JENEY Z ADAM A	2010	Fish & Shellfish Immunology2010，29，1：	1
	18	Protein expression by Aeromonas hydrophila during growth in vitro and in vivo 显示文摘	Thompson K D Diab A Ardo L	2008	Microbial Pathogenesis2008，45，1：	1

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