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272篇 您的检索式：作者名="Kerry P"

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	题名	作者	年代	出处	被引量
1	The use of vanco- mycin-impregnated cement bends in the management of in- fection of prosthetic joints 显示文摘	Taggart T Kerry RM Narman P	2002	J Bone Joint Surg (Br)2002，84，：	1
2	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
3	Antioxidative mechanisms of teacatechins in chicken meet systems 显示文摘	Tang S Z Kerry J P’Sheeha D	2002	Food chemistry2002，16，：	1
4	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
5	The use of vancomycin- impregnated cement bends in the management of infection of infection of prosthetic joints 显示文摘	Taggart T Kerry RM Narman P	2002	J Bone Joint Surg (Br)2002，84，：	1
6	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
7	Antioxidative effect of dietarytea catechins on lipid oxidation of long - term frozen stored chickenmeat显示文摘	Tang S Z Kerry J P Sheehan D	2001	Meat science2001，57，：	1
8	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
9	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
10	Do statins reduce blood pressure? A meta-analysis of randomized, controlled trials 显示文摘	Strazzullo P Kerry SM Barbato A	2007	Hypertension2007，49，4：	1
11	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
12	Do statins reduce blood pressure?A meta-analysis of randomized,controlled trials显示文摘	Strazzullo P Kerry SM Barbato A	2007	Hypertension2007，49，4：	1
13	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
14	Influence of HPP conditions on selected beef quality attributes and their stability during chilled storage 显示文摘	McArdle R A Marcos B Kerry J P	2011	Meat Science2011，87，3：	1
15	The rheological properties of exudates from cured porcine muscle: effects of added carrageenans and whey protein conentrate/carrageenan blends显示文摘	KERRY J F MORRISSEY P A BUCKLEY D J	1999	J Sci Food Agric1999，79，：	1
16	Simultaneous determination of losartan and EXV3174 in human plasma and urine utilizing liquid chromatography/tandem mass spectrometry 显示文摘	MICHELLE P KERRY R HENGCHANG S	2003	J Pharm Biomed Anal2003，33，：	1
17	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
18	Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach 显示文摘	Keenan D F Resconi V C Kerry J P	2014	Meat Science2014，96，3：	1
19	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
20	The rheological properties of exudates from cured porcine muscle: effects of added polysaccharides and whey protein/polysaccharide blends显示文摘	KERRY J F MORRISSEY P A BUCKLEY D J	1999	J Sci Food Agric1999，79，：	1

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