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13篇 您的检索式:作者名="Ju YL"
    题名 作者 年代 出处 被引量
1Altered transcripts expression of matrix metalloproteinases and their tissue inhibitors in tenon capsule of patients with glaucoma 显示文摘LIU C J HUANG YL JU JP 2004J Glaucoma2004,13,6:1
2A biodegradable, injectable, gel system based on MPEG - b - (PCL-ran-PLLA) diblock copoly- mers with an adjustable therapeutic window 显示文摘Yun MK Sang HL Ju YL 2010Biomaterials2010,31,9:1
3Statistical analysis of inactivation of Listeria monocytogenes subjected to high hydrostatic pressure and heat in milk buffer显示文摘Gao YL Ju XR Jiang HH 2005Appl Microbiol Biotechnol2005,13,:1
4Beneficial effects of intravenous dexmedetomidine on cognitive function and cerebral injury following a carotid endarterectomy显示文摘Ge YL Li X Gao JU 2016Exp Ther Med2016,11,3:1
5BMP-2 suppresses renal intersti- tial fibrosis by regulating epithelial-mesenchymal transition显示文摘Yang YL Ju H Z Liu SF 2011J Cell Biochem2011,112,9:1
6BMP-2 suppresses renal interstitial fibrosis by regulating epithelial-mesenchymal transition显示文摘Yang YL Ju HZ Liu SF 2011J Cell Biochem2011,112,9:1
7Separation of isotope13 C using high-performance structured packing显示文摘Li HL Ju YL Li LJ 2010Chem Eng Process2010,49,3:1
8Research on the massproduction of 13 C显示文摘Li HL Ju YL Li LJ 2010J labelled compd radiop-harm2010,53,56:1
9Evaluation of the effects of pulling angle and force on intermittent cervical traction with the Satmder's Halter显示文摘Hseuh TC Ju MS Chou YL 1991J Formos Med Assoe1991,90,12:1
10Response of Bacillus cereus spores to high hydrostatic pressure and moderate heat显示文摘Ju XR Gao YL Yao ML 2008LWT-Food Sci Tech2008,41,10:1
11BMP -2 suppresses renal interstitial fibrosis by regulating epithelial - mesenchymal transition 显示文摘Yang YL Ju HZ Liu SF 2011J Cell Bioehem2011,112,9:1
12BMP-2 suppresses renal interstitial fibrosis by regulating epithelial-mesenchymal transition显示文摘Yang YL Ju HZ Liu SF 0,,09:1
13Studies on inactivation of Bacillus subtilis spores by high hydrostatic pressure and heatusing design of experiments显示文摘Gao YL Ju XR Jiang HH 2006Journal of Food Engineering2006,77,3:1
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