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138篇 您的检索式：作者名="Chapleau"

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	题名	作者	年代	出处	被引量
1	Improvement of emulsifying properties of lupin proteins by high pressure induced aggregation显示文摘	Chapleau N Lamballerie-Anton M	2003	Food Hydrocolloid2003，17，：	1
2	A par- allel insert method for the capacitated arc routing problem显示文摘	Chapleau L Ferland J A Lapalme G	1984	Operations Research Letters1984，3，2：	1
3	Droplet/Fiber Transitions in Immiscible Polymer Blends Generated During Melt Processing显示文摘	Chapleau N Favis B D	1995	J Mater Sci1995，30，：	1
4	Physicochemical modifications of high pressure- treated soybean protein isolates显示文摘	Puppo MC Chapleau N Speroni F	2004	Journal of Agriculture and Food Chemistry2004，，52：	1
5	Effect of high-pressure treatment on emulsifying properties of soybean proteins显示文摘	Puppo MC Speroni F Chapleau N	2005	Food Hydrocolloids2005，，19：	1
6	Peripheral central mechanisms of baroreflex resetting显示文摘	CHAPLEAU M W HAJDUCZOK G ABBOUD F M	1989	Clinical Exp Pharmacol Physiol Suppl1989，15，16：	1
7	Improvement of emulsifying properties of lupin proteins by high pressure induced aggregation显示文摘	CHAPLEAU N LAMBALLERIE-ANTON M	2003	Food Hydro-coUoid2003，17，：	1
8	Ontogeny of the epicranial portion of the dorsal fin in Solea solea and Scophtha]mus maximus ( Teleostei, Pleuroneeti- formes ) 显示文摘	France Wagemans Frangois Chapleau Andrew Cooper J	2001	Ichthyological Research2001，49，1：	1
9	Changes in myofibrillar proteins interactions and rheological properties induced by high-pressure processing显示文摘	CHAPLEAU N J de LAMBALLERIE-ANTON M I	2003	European Food Research and Technology2003，216，6：	1
10	Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets显示文摘	Alizadeh E Chapleau N Lamballerie M	2007	Innovative food science and emerging technologies2007，8，4：	1
11	Effect of high- pressure processing on myofibrillar protein structure 显示文摘	Chapleau N Mangavel C Compoint J P	2003	Science Food and Agriculture2003，84，1：	1
12	Effect of different freezing processes on the microstructure of Atlantic salmon ( Salmo salar ) fillets显示文摘	E. Alizadeh N. Chapleau M. de Lamballerie A. Le-Bail	2007	Innovative Food Science and Emerging Technologies2007，，4：	1
13	Methods of assessing vagus nerve ac-tivity and reflexes显示文摘	Chapleau MW Sabharwal R	2011	Heart Fail Rev2011，16，2：	1
14	Effect of high-pressure processing on myofibrillar protein structure显示文摘	Chapleau N Mangavel C Compoint J P		0，，01：	1
15	Effect of high-pressure processing on myofibrillar protein structure显示文摘	Chapleau N Mangavel C Compoint J Lamballerie A M	2004	Journal of the Science of Food and Agriculture2004，，74：	1
16	Changes in myofibrillar proteins interactions and rheological properties induced by high-pressure processing显示文摘	Chapleau N J Lamballerie-Anton M I		0，，06：	1
17	Improvement of emulsifying properties of lupin proteins by high pressure induced aggregation显示文摘	CHAPLEAU N de LAMBALLERIE-ANTON M	2003	Food Hydrocolloid2003，17，3：	1
18	Effect of high-pressure treatment on emulsifying properties of soybean proteins显示文摘	Puppo M C Speroni F Chapleau N Lamballerie M Aón M C Anton M	2005	Food Hydrocolloids2005，19，2：	1
19	The actions of BDNF on dendritic spine density and morphology in organotypic slice cultures depend on the presence of serum in culture media显示文摘	Chapleau CA Carlo ME Larimore JL		0，，1：	1
20	Structure and properties of im- pact modified polyethylene terephthalat - e 显示文摘	AJJI A CHAPLEAU N	2002	Journal of Materials Science2002，37，18：	1

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