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37篇 您的检索式：作者名="MESSENS J"

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	题名	作者	年代	出处	被引量
1	Hie use of high pressure to modify the functionality of food proteins显示文摘	MESSENS W VAN CAMP J HUYGHE3AEBT A	1997	Holds in Food Sci & Texh1997，8，：	1
2	Understanding the pK (a) of redox cysteines :the key role of hydrogen bonding 显示文摘	ROOS G FOLOPPE N MESSENS J	2013	Antioxid Redox Signal2013，18，1：	1
3	Individual-based modelling of growth and migration of Salmonella enteritidis in hens' eggs 显示文摘	Grijspeerdt K Kreft J U Messens W	2005	International Journal of Food Microbiology2005，100，13：	1
4	The use of high pressure to modify the functionality of food proteins 显示文摘	Messens W Van Camp J Huyghebaert A	1997	Trends in Food Science and Technology1997，8，4：	1
5	Structure, function, and mechanism of thiore- doxin proteins 显示文摘	Collet JF Messens J	2010	Antioxid Redox Signal2010，13，8：	1
6	Surface expression and ligand - based selection of cDNAs fused to filamentous phage gene Ⅵ显示文摘	Jespers L S Messens J H Keyser A	1995	Biotechnology1995，13，4：	1
7	Sodium, chloride reduces production of curvacin A, a bacteriocin produced by Lactobacillus curvatus strain LTH sausage显示文摘	Verluyten J Messens w ue vuyst L	2004	1174 originating from fermented Applied and Environmental Microbiology2004，70，4：	1
8	The use of high pressure to modify the fimctionality of food proteins 显示文摘	Messens W Van Camp J Huyghebaert A	1997	Trends in Food Science & Technology1997，8，4：	1
9	Surface expression and ligand-based selection of cDNAs fused to filamentous phage gene Ⅵ显示文摘	Messens J H De Keyser A	1995	Bi/Technology1995，13，：	1
10	Inhibition of Salmonella typhimurium by medium-chain fatty acids in an in vitro simulation of the porcine cecum显示文摘	Messens W Goris J Dierick N	2010	Veterinary Micorbiology2010，141，：	1
11	The use of high pressure to modify the functionality of food proteins 显示文摘	Messens W Van Camp J Huyghebaert A	1997	Trend Food Sci Technol1997，8，：	1
12	Effect of spray application technique on spray deposition in greenhouse strawberries and tomatoes显示文摘	Braekman P Foque D Messens W van Labeke M Pieters J G Nuyttens D		0，，：	1
13	Surface expression and ligand-based selection of cDNAs fused to filamentous phage gene Ⅵ显示文摘	Jespers L S Messens J H Keyser A D	1995	Bio Technology1995，13，：	1
14	The use of high pressure tomodify the functionality of food proteins显示文摘	Van Camp J Huyghebaert A	1997	Trends in Food Science and Technology1997，8，4：	1
15	The use of highpressure to modify the functionality of food proteins显示文摘	Messens W vanCamo J Huyghebaert A	1997	Trends in Food Science and Technology1997，，8：	1
16	Surface Expressionand Ligand-Based Selection of cDNA Fused to Filamentous Phage GeneⅥ显示文摘	JESPERS L S MESSENS J H DE KEYSER A	1995	Biotechnology1995，13，4：	1
17	Transfection and transformation of A- grobacterlum tumefaclens显示文摘	HOLSTERS M de WAELE D DEPICKER A MESSENS E van MONTAGU M SCHELL J	1978	Mol Gen Genet1978，163，：	1
18	The use of highpressure to modify the functionality of food proteins显示文摘	Messens W Camp J V Huyghebaert A	1997	Trends in Food Science and Technology1997，8，：	1
19	Screening for lactic acid bacteria capable of inhibiting Campylobacter jejuni in in vitro simu- lations of the broiler chicken caecalenvironment显示文摘	Robyn J Rasschaert G Messens W	2012	Beneficial Microbes2012，3，4：	1
20	The use of high pressure to modify the functionality of food proteins显示文摘	MESSENS W VAN CAMP J HUYGHEBAERT A		0，，04：	1

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