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86篇 您的检索式：作者名="LAMBALLERIE"

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	题名	作者	年代	出处	被引量
1	Optimization of pressure-induced germination of Bacillus sporothermodurans spores in water and milk显示文摘	C. Aouadhi H. Simonin H. Prévost M. de Lamballerie A. Maaroufi S. Mejri	2011	Food Microbiology2011，，1：	2
2	Ori- gins, evolution, and vector/hostcoadaptations within the genusFlavivirus显示文摘	GOULD E A LAMBALLERIE X ZANOTTO P M	2003	Adv Virus Res2003，59，：	1
3	New insights into the high-pressure processing of meat and meat products 显示文摘	Simonin H Duranton F de Lamballerie M	2012	Comprehensive Reviews in Food Science and Food Safety2012，11，3：	1
4	Chikungunya out- breaks-the globalization of vectorborne diseases显示文摘	Chattel RN de Lamballerie X Raouh D	2007	N Engl J Med2007，356，8：	1
5	Quality changes during the frozen storage of sea bass(Dicentrarchus labrax)muscle after pressure shift freezing and pressure assisted thawing显示文摘	Tironi V Lamballerie M Le-Bail A	2010	Innov Food Sci Emerg2010，11，4：	1
6	Influence of NaCl concentration and high pressure treatment on thermal denaturation of soybean proteins显示文摘	ANON M C LAMBALLERIE M SPERONI F	2011	Innovative Food Science and Emerging Technologies2011，12，4：	1
7	Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets显示文摘	Alizadeh E Chapleau N Lamballerie M	2007	Innovative food science and emerging technologies2007，8，4：	1
8	Effect of different freezing processes on the microstructure of Atlantic salmon ( Salmo salar ) fillets显示文摘	E. Alizadeh N. Chapleau M. de Lamballerie A. Le-Bail	2007	Innovative Food Science and Emerging Technologies2007，，4：	1
9	Effect of high-pressure processing on myofibrillar protein structure显示文摘	Chapleau N Mangavel C Compoint J Lamballerie A M	2004	Journal of the Science of Food and Agriculture2004，，74：	1
10	Quality changes during the frozen storage of sea bass (Dicentrarchus Iabrax) muscle after pressure shift freezing and pressure assisted thawing 显示文摘	Tironi V Lamballerie M D Lebail A	2010	Innovative Food Science and Engineering Technologies2010，，11：	1
11	Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing显示文摘	Tironi V Lamballerie M D Le-Ball A	2010	Innovative Food Science and Emerging Technologies2010，11，4：	1
12	Effect of high-pressure treatment on emulsifying properties of soybean proteins显示文摘	Puppo M C Speroni F Chapleau N Lamballerie M Aón M C Anton M	2005	Food Hydrocolloids2005，19，2：	1
13	New Insights into the High‐Pressure Processing of Meat and Meat Products显示文摘	H.Simonin F.Duranton M.de Lamballerie	2012	Comprehensive Reviews in Food Science and Food Safety2012，，3：	1
14	Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing显示文摘	Tironi V de Lamballerie M Le-Bail A		0，，04：	1
15	Identification of a third member of the Anellovirus genus ('small anellovirus') in French blood donors显示文摘	Biagini P De Micco P De Lamballerie X	2006	Archives of Virology2006，151，2：	1
16	Origins,evolution,and vector/host coadaptations within the genus Flavivirus显示文摘	Gould EA de Lamballerie X Zanotto PM Holmes EC		0，，：	1
17	Gelation of soybean proteins induced by sequential high - pressure and thermal treatments 显示文摘	Speroni F Beaumal V Lamballerie M D	2009	Food Hydrocolloids2009，23，：	1
18	Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar)fillets 显示文摘	Alizadeh E Chapleau N De Lamballerie M	2007	Innovative Food Science & Emerging Technologies2007，8，4：	1
19	Quality changes duringthe frozen storage of seabass (Dicentrarchus lab rax) muscle afterpressure shift freezing and pressure assisted thawing 显示文摘	Tironiv Lamballerie MD Le-bail A	2010	Innovative Food Science and Emerging Technologies2010，11，4：	1
20	Effect of different fi'eezing processes on the microstructure of Atlantic salmon(Salmo salar) fillets 显示文摘	Alizadeh E Chapleau N de Lamballerie M	2007	Innovative Food Science and Emerging Technologies2007，8，4：	1

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