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122篇 您的检索式：作者名="Kerry M P"

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	题名	作者	年代	出处	被引量
1	Do statins reduce blood pressure? A meta-analysis of randomized, controlled trims 显示文摘	STRAZZULLO P KERRY S M BARBATO A	2007	Hypertension2007，49，4：	1
2	High pressure processing of shellfish:A review of microbiological and other quality aspects显示文摘	MURCHIE L W KERRY J P LINTON M	2005	Innovative Food Science and Emerging Technologies2005，，6：	1
3	arbon dioxide flavor taint in modified atmosphere packed beef steaks显示文摘	O'SUHIVAN M G CRUZ-ROMERO M KERRY J P	2013	Food Science and Technology2013，44，10：	1
4	Effect of varying the gas headspace to meat ratio on the quality andshelf life of beef steaks packaged in high oxygen modified atmosphere packs 显示文摘	MURPHY K M O'GRADY M N KERRY J P	2013	Meat Science2013，94，4：	1
5	Impact of varying salt and fat levels on the physicochemical properties and sensory quality of white pudding显示文摘	FELLENDORF S O'SULLIVAN M G KERRY J P	2015	Meat science2015，103，：	1
6	Effects of high-pressure and heat treatments on physical and biochemicalcharacteristics of oysters (Crassostrea gigas)显示文摘	Cruz-Romero M Kelly A L Kerry J P	2007	InnovativeFood Science and Emerging Technologies2007，，8：	1
7	Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters ( Crassostrea gigas ) 显示文摘	CRUZ-ROMERO M C KERRY J P KELLY A L	2008	Innovat Food Sci Emerg Tech2008，9，1：	1
8	Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters Innovative显示文摘	Cruz-Romero M C Kerry J P Kelly A L	2008	Innov Food Sci Emerg2008，9，1：	1
9	Characterization of proteolysis during the ripening of semi-dry fermented sausages显示文摘	Hughes M C Kerry J P Arendt E K	2002	Meat Science2002，62，：	1
10	Effects of highpressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gig as)显示文摘	Cruz-Romero M Kelly A L Kerry J P	2007	Innovative Food Science & Emerging Technologies2007，8，1：	1
11	Physical assessment of composite biodegradable films manufactured using whey protein isolate, gelatin and sodium alginate显示文摘	WANG Lizhe AUTY M A P KERRY J P	2010	Journal of Food Engineering2010，96，2：	1
12	Characterization of polyploid wheat genomic diversity using a high-density 90 000 single nucleotide polymorphism array 显示文摘	Wang SC Debbie W Kerrie F Alexandra A Shiaoman C Bevan EH Marco M Silvio S Sara GM Luigi C Anna MM Alex W Stuart S Gary B Ralf W Joerg P International Wheat Genome Sequencing Consortium Morten L Diane M Rudi A Rudy D Gina BG Abraham K Alina RA Catherine F Jerome S Michele M Curtis P Luo MC Jan DMM Jorge D Martin G Roberto T Cindy L Ivan M Colin C Keith JE Matthew H Eduard A	2014	Plant Biotechnol J2014，12，：	1
13	A role for nick-el in osmotic adjustment in Drought-stressed plants of the nickel hyper-accumulator Stackhousia tryonii Bailey显示文摘	Naveen P Bhatia Alan J M Baker Kerry B Walsh	2005	Planta2005，，10：	1
14	Effects of high- pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas)显示文摘	CRUZ Romero M Kelly A L Kerry J P	2007	Innovative Food Science and Emerging Technologies2007，8，1：	1
15	Fiber-optic oxygen sensor-based on the fluorescence quenching of tris ( 5-acrylamido-1, 10 phenanthroline ) ruthenium chloride 显示文摘	KERRY P M LI Xue-ping ANGELA D S	1998	Anal Chim Acta1998，361，12：	1
16	Past,Current and Potential Utilisation of Active and Intelligent Packaging Systems for Meat and Musele-based Products:A Review 显示文摘	KERRY J P O'GRADY M N HOGAN S A	2006	Meat Science2006，74，1：	1
17	High pressure induced changes on sarcoplasmic protein fraction and quality indicators显示文摘	Marcos B Kerry J P Mullen A M	2010	Meat Science2010，，85：	1
18	Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters ( Crassostrea gigas ) 显示文摘	CRUZ-ROMERO M C KERRY J P KELLY A L	2008	Innovative Food Science and Emerging Technologies2008，9，1：	1
19	High pressure processing of shellfish: A review of microbiologicaland other quality aspects 显示文摘	Murchie L W Cruz-Romero M Kerry J P	2005	Innovative Food Science and Emerging Technologies2005，，6：	1
20	Characterization of proteolysis during the ripening of senti-dry fermented sausages显示文摘	Hughes M C Kerry J P Arendt E K	2002	Meat Science2002，62，2：	1

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