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32篇 您的检索式：作者名="ELISIA I"

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	题名	作者	年代	出处	被引量
1	Antioxidant assessment of ananthocyanin-enriched blackberry extract 显示文摘	Elisia I Hu C Popovich D G	2007	Food Chemistry2007，，101：	1
2	Antioxidant assessment of an anthocyanin-enriched blackberry extract显示文摘	Elisia I Hu C Popovich D G	2007	Food chemistry2007，101，：	1
3	Antioxidant assessment of an anthocyanin-enriched blackberry extract显示文摘	Elisia I Hu C Popovich D G	2007	Food Chemistry2007，101，3：	1
4	Defining conditions for the co- culture of Caco-2 and HT29-MTX cells using Taguchi design 显示文摘	Chen XM Elisia I Kitts DD	2010	J Pharmacol Toxicol Meth2010，61，3：	1
5	Antioxidant assessment of an anthocyanin-enriched blackberry extract显示文摘	ELISIA I Hid C POPOVICH D G	2007	Food Chem2007，101，3：	1
6	Antioxidant assessment of an anthocyanin-enriched blackberry extract显示文摘	ELISIA I HU C POPOVICH D G	2007	Food Chemistry2007，101，：	1
7	Defining conditions for the co-culture of Caco-2 and HT29-MTX cells using Taguchi design 显示文摘	CHEN X M ELISIA I KITTS D D	2010	Journal of Pharmacological and Toxicological Methods2010，61，3：	1
8	Antioxidant as- sessment of an anthocyanin enriched blackberry ex tract显示文摘	Elisia I Hu C Popovich D G	2007	food chemistry2007，101，：	1
9	Antioxidant assessment of an anthoeyanin-enriched blackberry extract显示文摘	Elisia I Hu C Popovich DG	2007	Food Chemistry2007，101，3：	1
10	Antioxidant assessment of an anthocyanin- enriched blackberry extract 显示文摘	Elisia I Hu C Popovich D G	2007	Food Chemistry2007，，101：	1
11	Antioxidant assessment of an anthocyanin-enriched blackberry extract显示文摘	Elisia I Hu C Popovich D G	2007	Food Chemistry2007，101，3：	1
12	Antioxidant assessment of an anthocyanin-enriched blackberry extract显示文摘	Elisia I Hu C Popovich D G	2007	Food Chemistry2007，101，：	1
13	Use of ORAC to assess antioxidant capacity of human milk显示文摘	TIJERINA SAENZ A ELISIA I INNIS SM	2009	J Food Compos Anal2009，22，：	1
14	Antioxidant assessment of an anthocyanin-enriched blackberry extract显示文摘	Elisia I Hu C Popovich D G	2007	Food Chemistry2007，101，3：	1
15	Antioxidant assessment of an anthoeyanin-enriehed blackberry extract显示文摘	ELISIA I HU C POPOVICH DG	2007	Food Chem2007，101，3：	1
16	Anthocyanins inhibit peroxyl radical-induced apoptosis in Caco-2 cells显示文摘	ELISIA I KITTS D D	2008	Mol Cell Biochem2008，312，12：	1
17	Antioxidant assess- ment of an anthocyanin-enriched blackberry extract显示文摘	ELISIA I HU C POPOVICH D G KITTS D D	2007	Food Chem- istry2007，101，3：	1
18	Antioxidant assessment of an anthocyanin-enriched blackberry extract显示文摘	ELISIA I HId CHUN POPOVICH D G	2007	Food Chemistry2007，101，：	1
19	Antioxidant assessment of an anthocyanin-enriched blackberry extract 显示文摘	Elisia I Hu C Popovieh D G	2007	Food Chemistry2007，101，3：	1
20	Antioxidant assessment of an anthocyanin-enriched blackbe~ry extract 显示文摘	Elisia I Hu C Popovich D G	2007	Food Chemistry2007，101，：	1

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