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28篇 您的检索式：作者名="VIEGAS I"

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	题名	作者	年代	出处	被引量
1	Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef显示文摘	Quelhas I Petisca C Viegas O		0，，01：	1
2	Nutrient-enhanced production of remarkably high concentrations of ethanol by Saccharomyces bayanus through soy flour supplementation显示文摘	VIEGAS CA SA-CORREIA I NOVAIS JM	1985	Appl Environ Mierobiol1985，50，5：	1
3	Proline accu- mulation and glutamine synthetase activity are increased by salt- induced proteolysis in cashew leaves 显示文摘	Silveria J A Viegas Rde A da Rocha I M	2003	J Plant Physiol2003，160，2：	1
4	Effect of green tea mari- nades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef显示文摘	QUELHAS I PETISCA C VIEGAS O	2010	Food Chemistry2010，122，1：	1
5	Proline accumulation and glutamine synthetase activity are increased by salt-induced proteolysis in cashew leaves 显示文摘	SILVEIRA J A G VIEGAS R A ROCHA I M A	2003	Journal of Plant Physiology2003，160，2：	1
6	Activation of plasma membrane ATPase of Saccharomyces cerevisiae by octanoic acid显示文摘	Viegas C A Sa-Correia I	1991	J Gen Microbiol1991，，137：	1
7	查看详情显示文摘	Costa M Viegas O Melo A Petisca C Pinho O Ferreira I MPLVO		0，，08：	1
8	Inhibitory effect of antioxidant-rich marinades on the formation of heterocyelic aromatic amines in pan-fried beef显示文摘	VIEGAS O AMARO L F FERREIRA I M	2012	Journal of Agricultural and Food Chemistry2012，60，24：	1
9	Influence of calcium ions on the ethanol tolerance of Saccharomyces bayanus and alcoholic fermentation by yeast显示文摘	Sa-Correia I Viegas CA	1988	Applied and Environmental Microbiology1988，54，：	1
10	Oligopeptide transporter PepT1 in Atlantic cod(Gadas morhuaL):cloning,tissue expression and comparative aspects显示文摘	Ronnestad I Gavaia P J Viegas C S B	2007	J Exp Biol2007，210，22：	1
11	Regulation of the small regulatory RNA Mica by ribonuclease III: a target-dependent pathway显示文摘	Viegas S C Silva I J Saramago M	2011	Nucleic Acids Res2011，39，7：	1
12	Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef显示文摘	QUELHAS I PETISCA C VIEGAS O	2010	Food Chemistry2010，122，1：	1
13	Activation of plasma membrane ATPase of Saccharomyces cerevisiae by octanoic acid 显示文摘	Viegas C A I Sa-Correia	1991	Gen Microbiol1991，137，：	1
14	Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef显示文摘	QUELHAS I PETISCA C VIEGAS O	2010	Food Chemistry2010，122，1：	1
15	IgGl antibodies to aeetyleholine receptors in ' seronegative ' myasthenia gravis显示文摘	Leite M I Jaeob S Viegas S	2008	Brain2008，131，：	1
16	Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef显示文摘	QUELHAS I PETISCA C VIEGAS O	2010	Food Chemistry2010，122，1：	1
17	The influence of sulfathiazole on the macroalgae ulva lactuca显示文摘	Leston Sara Nunes M Viegas I	2014	Chemosphere2014，100，：	1
18	Effect of green tea marinades on the formation of heterocyclic aromatic amines andsensory quality of pan-fried beef显示文摘	QUELHAS I PETISCA C VIEGAS O	2010	Food Chemistry2010，122，1：	1
19	Comparative analysis of zebrafish bone morphogenetic proteins 2, 4 and 16:molecular and evolutionary perspectives显示文摘	Marques C L Fernandez I Viegas M N	2016	Cell Mol Life Sci2016，73，4：	1
20	Effect of green tea marinades on the formation of hetcrocyclic aromatic amines and sensory quality of pan-fried beef显示文摘	QUELHAS I PETISCA C VIEGAS O	2010	Food Chemistry2010，122，1：	1

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