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36篇 您的检索式：作者名="Sefton P"

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	题名	作者	年代	出处	被引量
1	The Volatile Composition of Chardonnay Juices a Study by Flavor precursor Analysis显示文摘	Sefton M A Francis I L Williams P J	1993	American Journal of Enology and Viticulture1993，44，4：	1
2	The influence of biomate- rials on endothelial cell thrombogenicity 显示文摘	MCGUIGAN A P SEFTON M V	2007	Biomaterials2007，28，16：	1
3	Sensory descriptive analysis of aroma of hydrolysed precursor fractions from semillon, chardonnay and sauvignon blanc grape juices显示文摘	FRANCIS I L SEFTON M A WILLIANS P J	1992	Journal of the Science of Food and Agriculture1992，59，4：	1
4	Role of target tissue in regulating the development of retinal ganglion cells in the albino rat: effects of kainate lesions in superior colliculus显示文摘	Carpenter P Sefton AJ Dreher B	1986	J Comp Neurol1986，251，：	1
5	The effects of sample preparation and gas chromatograph injection techniques on the accuracy of measuring guaiacol, 4-methylguaiacol and other volatile oak compounds in oak extracts by stable isotope dilution analyses显示文摘	Pollnitz A P Pardon K H Sykes M Sefton M A	2004	Journal of Agricultural and Food Chemistry2004，52，：	1
6	Cylindrical shell analysis by dynamic relaxation 显示文摘	CASSELL A C KINSEY P J SEFTON 13 J	1968	ICE Proceed- ings1968，39，1：	1
7	Taste thresholds of phenolic extracts of French and American oakwood: the influence of oak phenols on wine flavor 显示文摘	POCOCK K F SEFTON M A WILLIAMS P J	1994	Am J Enol Vitic1994，，45：	1
8	Quantitative analysisof 4-ethylphenol and 4-ethylguaiacol in red wine显示文摘	POLLNITZ A P PARDON K H SEFTON M A	2000	Journal ofChromatography A2000，874，1：	1
9	A study by sensory descriptive analysis of the effects of oak origin, seasoning, and heating on the aromas of oak model wine extracts显示文摘	FRANCIS I SEFTON M WILLIAMS P	1992	American Journal of Enology and Viticulture1992，43，1：	1
10	Factors affecting the influence of oak chips on wine flavour显示文摘	Campbell J I Pollnitz A P Sefton M A	2006	Wine Industry Journal2006，21，4：	1
11	The volatile composition of Chardonnay juices: a study by flavor precursor analysis 显示文摘	Sefton M A Francis I L Williams P J	1993	American Journal of Enology and Viticulture1993，44，：	1
12	Volatile C13-Norisoprenoid compounds in riesling wine are generated from multiple precursors 显示文摘	Winterhalter P Sefton M A Williams P J	1990	Am J Enol Vitic1990，41，：	1
13	Volatile C13-norisoprenoid compounds in Riesling wine are generated from multiple precursors显示文摘	WINTERHALTER P SEFTON M A WILLIAMS P J	1990	American Journal of Enology and Viticulture1990，41，4：	1
14	New millennium antivirals against pandemic and epidemic influenza: the neuraminidase inhibitors显示文摘	OXFORD J S NOVELLI P SEFTON A	2002	Antivir Chem Chemother2002，13，4：	1
15	Sensory description analysis of aroma of hydrolysed precursor fraction from Semillon显示文摘	Francis I L Sefton M A Willians P J	1992	Journal of the Science of Food and Agriculture1992，59，4：	1
16	Accumulation of volatile oak compounds in a model wine stored in American and Limousin oak barrels显示文摘	Spillman P J Iland P G Sefton M A	1998	Aust J of Grape Wine Res1998，，4：	1
17	A study by sensory descriptive analysis of the effects of oak origin, seasoning, and heating on the aromas of oak model wine extracts 显示文摘	Francis I Sefton M Williams P	1992	American Journal of Enology and Viticulture1992，43，1：	1
18	Effect of mannan oligosaccharide on performances of commercial broiler显示文摘	Sims M D Spring P Sefton A E	1998	Poultry Sci1998，77，1：	1
19	Determination of oak lactones in barrel-aged wines and in oak extracts by stable isotope dilution analysis 显示文摘	Pollnitz A P Jones G P Sefton M A	1999	J Chromat A1999，857，：	1
20	A study by sensory descriptive analysis of the effects of oak origin, seasoning, and heating on the aromas of oak model wine extracts显示文摘	FRANCIS I SEFTON M WILLIAMS P	1992	American Journal of Enology and Viticulture1992，43，1：	1

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