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	题名	作者	年代	出处	被引量
1	The ferrety algorithm for the KDD Cup 2005 problem显示文摘	Kardkovacs Z Tikk D Bansaghi Z	2005	ACM SIGKDD Explorations Newsletter2005，7，2：	1
2	Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality 显示文摘	MHNERT L TIKK K TIKK M	2008	Meat Science2008，80，2：	1
3	Monitoring ofwarmed-over flavour in pork using the electronic nose - correlation to sensory attributes and secondary lipid oxida- tion products 显示文摘	Tikk K Haugen J Andersen H J	2008	Meat Science2008，80，4：	1
4	Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat显示文摘	Tikk M Tikk K Trngren MA	2006	J Agric Food Chem2006，54，20：	1
5	Monitoring of wannedover flavour in pork using the electronic nose-correlation to sensory attributes and secondary lipid oxidation products显示文摘	TIKK K HAUGEN J E ANDERSEN H J	2008	Meat Science2008，80，4：	1
6	Monitoring of warmed- over flavour in pork using the electronic nose-correlation to sensory attributes and seconda,'y lipid oxidation products 显示文摘	Tikk K Haugen J E Andersen H J	2008	Meat Science2008，80，4：	1
7	Monitoring of warmed-over flavour in pork using the electronic nose – correlation to sensory attributes and secondary lipid oxidation products显示文摘	Kaja Tikk John-Erik Haugen Henrik J. Andersen Margit D. Aaslyng	2008	Meat Science2008，，4：	1
8	Monitoring of warmed-over flavor in pork using the electronic nosecorrelation to sensory attributes and secondary lipid oxidation products显示文摘	Tikk K Haugen J E Andersan H J	2008	Meat Science2008，80，4：	1
9	Monitoring of warmed- over flavour in pork using the electronic nose-correlation to sensory attributes and secondary lipid oxidation products显示文摘	Tikk K Haugen J Andersen H eta/	2008	Meat Science2008，80，4：	1
10	A fast and effective dependency graph kernel for PPI relation extraction显示文摘	Tikk D Palaga P Leser U	2010	BMC Bioinformatics2010，11，5：	1
11	A comprehensive benchmark of kernel methods to extract protein-protein interactions from literature显示文摘	Tikk D Thomas P Palaga P	2010	PLoS Computational Biology2010，6，10：	1
12	Monitoring of warmed-over flavor in pork using the electronic nose-correlation to sensory attributes and secondary lipid oxidation products显示文摘	Tikk K Haugen J E Andersan H J	2008	Meat Science2008，80，4：	1
13	Major components of the gravity recommendation system显示文摘	Gábor Takács István Pilászy Bottyán Németh Domonkos Tikk	2007	ACM SIGKDD Explorations Newsletter2007，，2：	1
14	A Comprehensive Benchmark of Kernel Methods to Extract Protein-protein Interactions from Literattlre 显示文摘	Tikk D Thomas P Palaga P	2010	PLoS Computational Biology2010，6，7：	1
15	Monitoring of warmed-over flavour in pork using the electronic nose-correlation to sensoryattributes and secondary lipid oxidation products显示文摘	TIKK K HAUGEN J ANDERSEN H J	2008	Meat Science2008，80，4：	1
16	Improving Textual Medication Extraction Using Combined Conditional Random Fields and rule- based Systems 显示文摘	Tikk D Soh L	2010	J Am Med Inform Assoc2010，17，5：	1
17	Monitoring of warmed-over flavour in pork using the electronic nose-correlation to sensoryattributes and secondary lipid oxidation products显示文摘	TIKK K HAUGEN J ANDERSEN H J	2008	Meat Science2008，80，4：	1
18	Flavor formation in pork semlmembranosus : Combination of pan-temperature and raw meat quality 显示文摘	Meinert L Tikk K Tikk M Bejerholm C Aaslyng M D	2008	Meat Science2008，80，2：	1
19	Significance of cerebral amd systemic desseminated intravascular coagulation in early prognosis of brain injury 显示文摘	Tikk A Normaa L	1979	Acta Neurochir1979，，：	1
20	Monitoring of warmed-over flavour in pork using the electronic nose-correlation to sensory attributes and secondary lipid oxidation products显示文摘	TIKK K HAUGEN J E ANDERSEN H J	2008	Meat Science2008，80，：	1

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