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		题名	作者	年代	出处	被引量
	1	Recent advances in phosphorylation of food proteins: a review显示文摘	LI Canpeng HIROFUMI E YOKO H	2010	LWT-Food Science and Technology2010，43，9：	1
	2	Phosphorylation of proteins by dry-heating in the presence of pyrophosphate and some characteristics of introduced phosphate groups显示文摘	LI Canpeng YOKO H HIROFUMI E	2009	Food Chem2009，114，3：	1
	3	Effect of salinity on osmotic adjustment, glycinebetaine accumulation and the beta- ine aldehyde dehydrogenase gene expression in two halophytic plants,Salicornia europaea and Suaede maritime 显示文摘	Reda E A M Hirofumi S Kounosuke F	2004	Plant Science2004，166，：	1
	4	Influence of CuO on the Structure and Piezoelectric Properties of the Alkaline Niobate Based Lead-Free Ceramics显示文摘	Li E Z Hirofumi K Satoshi W	2007	Journal of the Amer- ican Ceramic Society2007，90，6：	1
	5	Study of elemental mercury re-emission in a simulatedwet scrubber 显示文摘	Naruhito Omine Carlos E Romero Hirofumi Kikkawa	2012	Fuel2012，91，1：	1
	6	Dairy: A lower percent investment in the volatile hypertensive environment显示文摘In cross-sectional and intervention studies, low-fat dairy has proven to be effective in lowering blood pressure in a hypertensive population. Contributing mechanisms include the angiotensin-converting enzyme-inhibiting effects of peptides and possible interplay between calcium and vitamin D. Easily added to the diet, low-fat dairy is an attractive addition to nutritional, lifestyle, and pharmacological interventions to treat hypertension.	Miriam E Pearman Hirofumi Tanaka	2015	World Journal of Hypertension2015，5，3：	0

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