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38篇 您的检索式：作者名="Osullivan G"

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	题名	作者	年代	出处	被引量
1	Connected patch arrayanalysis using the characteristic basis function method 显示文摘	Hay S G OSullivan J D Mittra R	2011	IEEE Trans Antennas and Propagation2011，59，6：	1
2	Cureumin induces apoptosis- independent death in oesophageal cancer cells 显示文摘	OSullivan - Coyne G 0 Sullivan GC O Donovan TR	2009	Br J Cancer2009，101，9：	1
3	Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modi? ed atmos- phere显示文摘	Zakrys P I Hogan S A OSullivan M G	2008	Meat Science2008，79，：	1
4	Evalua- tion of specific stabilizing exercise in the treatment of chronic low back pain with ra- diologic diagnosis of spondylolysis or spondylolisthesis 显示文摘	OSullivan P B Phyty G D Twomey L T	1997	Spine1997，22，24：	1
5	Evalua- tion of specific stabilizing exercise in the treatment of chronic low back pain with radiologic diagnosis of spon- dylolysis or spondylolisthesis 显示文摘	OSullivan P B Phyty G D Twomey L T	1997	Spine (Phila Pa 1976)1997，22，24：	1
6	Mucosal melanomas of the head and neck:the Princess Margaret Hospital experience显示文摘	Bachar G Loh KS OSullivan B	2008	Head Neck2008，30，10：	1
7	A compari- son of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose 显示文摘	OSullivan M G Byrne D V Jensen M T	2003	Meat Science2003，65，3：	1
8	Role of intracranial pressure monitoring in severely head injured patients without sign of intracranial hypertension on initial computerized tomography显示文摘	Osullivan M G Starham P F Jones P A	1994	J Neurosurg1994，80，6：	1
9	Comparison of the sedative and amnesic effects of midazolam and propofol显示文摘	Polster MR Gray PA Osullivan G	1993	Br J Anaes1993，70，：	1
10	Descrip- tive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non- carriers of the RN? allele 显示文摘	Byrne D V OSullivan M G Bredie W L P	2003	Meat Science2003，63，2：	1
11	Sensory and chemical assessment of pork supplemented with iron and vitamin E显示文摘	OSullivan M G Byrne D V Nielsen J H	2003	Meat Science2003，64，2：	1
12	The impact ofsalt and fat level variation on the physiochemical properties andsensory quality of pork breakfast sausages显示文摘	TobinB D OSullivan M G Hamill R M ez al	2013	Meat Science2013，93，2：	1
13	Relationships between stem diameter, sapwood area, leaf ar- ea and transpiration in a young mountain ash forest显示文摘	VERTESSY R A BENYON R G OSULLIVAN S K etal	1995	Tree Physiology1995，15，9：	1
14	Atlantic Diabetes in Pregnancy (DIP) : the prevalence and outcomes of gnstational diabetes mellitus using new diagnostic criteria 显示文摘	OSullivan EP Avalos G OReilly M	2011	Diabetolo- gia2011，54，：	1
15	Fas ligand expression in primary colon adenocarcinomas:evidence that Fas counterattack is a prevalent mechanism of immune evasion in human colon cancer显示文摘	Oconnel J Bennett M W Osullivan G C	1998	J Pathol1998，186，3：	1
16	Quality of life in patients with psoriasis: the contribution of clinical variables and psoriasis -specific stress显示文摘	Fortune D G Main C J OSullivan T M	1997	Br J Dermatol1997，137，5：	1
17	Sensory color assessment of fresh meatfrom pigs supplemented with iron and vitamin E显示文摘	OSULLIVAN M G BYRNE D V STAGSTED J	2002	Meat Science2002，60，3：	1
18	Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere显示文摘	Zakrys P I Hogan S A OSullivan M G	2008	Meat Science2008，79，4：	1
19	The morphology and mecha-nism of formation of porous anodic films on aluminum显示文摘	OSULLIVAN J P WOOD G C	1970	Proceedings of the Royal Society of London Series:A1970，317，1531：	1
20	The Fas counterattack:cancer as a site of immune privilege显示文摘	Bennett M W OSullivan G C al	1999	Immunol Today1999，20，1：	1

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