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90篇 您的检索式：作者名="Simpson I A"

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	题名	作者	年代	出处	被引量
1	Cooling and steam conditioning after high-temperature drying of Pinuz radiata board: Experimental investigation and mathematical modelling显示文摘	PANG Shu-sheng SIMPSON I G HASLETr A N	2001	Wood Science and Technology2001，，35：	1
2	Application of high hydrostatic pressure to control enzyme related fresh seafood texture deterioration 显示文摘	ASHIE I N A SIMPSON B K	1996	Food Res Int1996，29，516：	1
3	Antigenic rela tionships of alphaviruses by a simple micro-culture cross neutralization method 显示文摘	Chanas H A Johnson B K Simpson D I	1976	J Gen Virol1976，32，：	1
4	Utilization of chitosan for preservation of raw shrimp (Pandalus Borealis)显示文摘	SIMPSON B K GAGNE N ASHIE I N A	1997	Food Biotechnology1997，11，1：	1
5	Utilization of chitosan for preservation of raw shrimp (Pandalus borealis) 显示文摘	Simpson B K Gagn N Ashie I N A	1997	Food Biotechnology1997，11，1：	1
6	Utilization of chitosan for preservation of raw shrimp 显示文摘	SIMPSON B K GAGNE N ASHIE I N A	1997	Food Biotechnol1997，，11：	1
7	Application of high pressure to control enzyme related fresh seafood texture deterioration 显示文摘	Ashie I N A Simpson B K	1996	Food Res Int1996，29，：	1
8	Characterization of genes encoding translation initiation factor elF-2gamma in mouse and human:sex chromosome localiza-tion,escape from X-inactivation and evolution显示文摘	Ellis P S Mazeyrat S Duthie S Brockdorff N Mattei M-G Gavin M A Affara N A Brown G M Simpson E Mitchell M J Scott D M	1998	Hum Mol Genet1998，7，：	1
9	Utilization of chitosan for preservation of raw shrimp (Pandalus borealis )显示文摘	Simpson B K Gagne N Ashie I N A	1997	Food Biotechnology1997，11，1：	1
10	Spoilage and shelf-life extension of fresh fish and shellfish显示文摘	ASHIE I N A SMITH J P SIMPSON B K	1996	Critical Reviews in Food Science & Nutrition1996，36，12：	1
11	Transient regenerative potential of the neonatal mouse heart 显示文摘	PORRELLO E R MAHMOUD A I SIMPSON E	2011	Sci2011，331，6020：	1
12	Inactivation of the tumour suppressor,PTEN,in smooth muscle promotes a pro-inflammatory phenotype and enhances neointima formation显示文摘	FURGESON S B SIMPSON P A PARK I	2010	Cardiovasc Res2010，86，：	1
13	Mechanisms for controlling enzymatic reaction in foods显示文摘	Ashie I N A Simpson B K Smith J P	1996	Crit Rev Food Sci Nutr1996，36，：	1
14	Developm-ent of a sustainable catalytic ester amidation process 显示文摘	Caldwell N Jamieson C Simpson I Watson A J	2013	ACS Sustainable Chem Eng2013，1，10：	1
15	Utilization of chitosan for preservation d raw shrimp (Pandalus Borealis)显示文摘	Simpson B K Gngne N Ashie I N A	1997	Food Biotechnology1997，11，1：	1
16	Application of high pressure to Control enzyme related fresh seafood texture deterioration 显示文摘	Ashie I N A Simpson B K	1996	Food Res Int1996，29，：	1
17	Spoilage and shelf-life extension of fresh fish and shellfish显示文摘	Ashie I N A Smith J P Simpson B K		0，，01：	1
18	Vortex flow technology finding new applications显示文摘	i SIMPSON D A	2003	The Rocky Mountain Oil Journal2003，83，45：	1
19	Routine intmoperative laparoscopic cholangiography显示文摘	Susan A Snmrt Timothy I G Simpson Lori A Alvord	1998	Am J Surg1998，176，：	1
20	Utilization of Chitosan for Preservation of Raw Shrimp ( Pandalus Borea-lis) 显示文摘	Simpson B K GagneN Ashie I N A	1997	Food Biotechnology1997，11，：	1

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