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| 1 | Anthocyanin, phenolic composition, colour measurement and sensory analysis of BC commercial red wines显示文摘 | CLIFF M A KING M C SCHLOSSER J | 2007 | Food Research International2007，40，1： | 1 |
| 2 | Odour-active components of simulated beef flavour analysed by solid phase microextraction and gas chromatography-mass spectrometry and -olfactometry显示文摘 | MOON S Y CLIFF M A LI-CHAN E C Y | 2006 | Food Research International2006，39，3： | 1 |
| 3 | Anthocyanin, phenolic composi- tion, colour measurement and sensory analysis of BC commercial red wines显示文摘 | Cliff M A King M C Schlosser J | 2007 | Food Research International2007，，40： | 1 |
| 4 | Odour-active components of simulated beef flavour analysed by solid phase microextraction and gas chromatography-mass spectrometry and -olfactometry 显示文摘 | Soo-Yeun Moon Margaret A Cliff Eunice C Y | 2006 | Food Research International2006，39，： | 1 |
| 5 | Odor-active components of simulated beef flavor analysed by solid phase microextraction and gas chromatography-mass spectrometry and -olfactometry显示文摘 | MOON S Y CLIFF M A EICHAN E C Y | 2006 | Food Research International2006，39，3： | 1 |
| 6 | A review essay on the books of bell hooks= Organizational diversity lessons from a thoughtful race and gender heretic显示文摘 | CLIFF C | 1997 | Academy of Management Review1997，，55： | 1 |
| 7 | Central places in southern Germany显示文摘 | CHRISTALLER Translated BASKIN C W ENGLEWOOD CLIFFS N J | 1966 | London: Prentice Hall1966，，： | 1 |
| 8 | Calcium Hydroxide as an Interim Treatment Dressing显示文摘 | Cliff W C Ricupito M R | 1995 | J Calif Dent Assoc1995，23，1： | 1 |
| 9 | Anthocyanin, phenolic composition, colour measurement and sensory analysis of BC commercial red wines显示文摘 | Cliff M A King M C Schlosser J | 2007 | Food Research International2007，40，1： | 1 |
| 10 | Calcium hydroxide as an interim treatment dressing 显示文摘 | Cliff W C Ricupito M R | 1995 | J Calif Dent Assoc1995，23，1： | 1 |
| 11 | Fixed trim re-entry guidance analysis显示文摘 | Gracey C Cliff E M Lutze F H | 1982 | Journal of Guidance Control and Dy- namics1982，5，6： | 1 |
| 12 | Odour - active components of simulated beef flavour analysed by solid phase microextraction and gas chromatography - mass spectrometry and - olfactometry显示文摘 | Moon S Y Cliff M A Li -Chan E C Y | 2006 | Food Res Int2006，39，： | 1 |
| 13 | Anthocyanin, phe- nolic composition, colour measurement and sensory analysis of BC commercial red wines显示文摘 | Cliff M A King M C Schlosser J | 2007 | Food Research International2007，40，1： | 1 |
| 14 | Simulation-based education:What's in it for nurse anesthesia educators?显示文摘 | Nina T Cliff R Karl C | 2008 | AANA Journal2008，76，4： | 1 |
| 15 | Habitual physical activity and bone mineral density in postmenopausal women in England显示文摘 | Cliffe S J Bassey E J | 1999 | Int J Epidemiol1999，28，2： | 1 |
| 16 | An Advanced Hybrid Peer-to-Peer Botnet显示文摘 | Wang Ping Sparks Sherri Zou Cliff C | 2010 | IEEE Transactions on Dependable and Secure Computing2010，，2： | 1 |
| 17 | Development of a model for prediction of consumer liking from visual attributes of new and established apple cultivars显示文摘 | King M C Cliff M A | 2002 | J Am Pore Soc2002，56，： | 1 |
| 18 | Anthocyanin, phenolic composition, colour measurement and sensory analysis of BC commercial red wines显示文摘 | Cliff M A King M C Schlosser J | 2007 | Food Research International2007，，40： | 1 |
| 19 | ( S )-N-tert-butyl-3-( 4-( 2-methoxyphenyl )-piper- azin-l-yl )-2-phenylpropane-mide : a selective antagonist at presynaptic and postsynaptic 5-HTIA receptors 显示文摘 | CLIFFE I A BRIGH C I FLETCHER A | 1993 | J Med Chem1993，36，10： | 1 |
| 20 | Fixedtrim re-entry guidance analysis显示文摘 | Gracey C Cliff E M Lutze F H | 1982 | Journal of Guidance Control and Dynamics1982，5，6： | 1 |
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