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61篇 您的检索式：作者名="Ylva"

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	题名	作者	年代	出处	被引量
1	Bacterial spoilage of meat and cured meat products显示文摘	Elisabeth Borch Marie-Louise Kant-Muermans Ylva Blixt	1996	International Journal of Food Microbiology1996，，1：	3
2	5G能源效率:关键概念和潜在技术显示文摘减少网络能耗的高能源效率目标是5G的关键要求。它能够降低总投资成本,促进网络连接延伸到偏远地区,并以可持续发展和资源合理利用的方式提供网络的接入。本文为建立高能源效率的5G系统制定了两个设计原则,同时提出了实现这些的关键技术——包括超简设计、先进的波束赋型技术、在无线接口上用户数据和系统控制层面的分离,以及网络功能虚拟化和云计算技术。	Pal Frenger Magnus Olsson Ylva Yading	2015	电信网技术2015，，5：	2
3	Comparison of shelf life of vacuum-packed pork and beef显示文摘	Ylva Blixt Elisabeth Borch	2002	Meat Science2002，，4：	2
4	Flavour formation by amino acid catabolism显示文摘	Ylva Ardo	2006	Biotechnology advance2006，24，：	1
5	Neuroprotective Effect of Bax-Inhibiting Peptide on Neonatal Brain Injury显示文摘	Xiaoyang Wang Wei Han Xiaonan Du Changlian Zhu Ylva Carlsson Carina Mallard Etienne Jacotot Henrik Hagberg	2010	Stroke2010，，9：	1
6	Knowledge of stroke risk factors a - mong primary care patients with previous stroke or TIA: a question - naire study显示文摘	Andrzej S Lars - Erik S Ylva S	2010	BMC Family Practice2010，11，1：	1
7	Application of selected lactic acid bacteria and coagulants for improving the quality of low-salt Cheddar cheese: Chemical, microbiological and rheological evaluation显示文摘	Kirsten Kastberg M?ller Fergal P. Rattray Ylva Ard?	2013	International Dairy Journal2013，，：	1
8	Using an eleetronic nose for determining the spoilage of vacuumpackaged beef显示文摘	Ylva B Elisabeth B	1999	International Journal of Food Microbiology1999，，46：	1
9	Microbial Community Growth and Utilization of Carbon Constituents During Thermophilic Composting at Different Oxygen Levels显示文摘	Kristin Steger Ylva Eklind Johan Olsson	2005	Microbial Ecology2005，50，2：	1
10	Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese显示文摘	Mette W. B?rsting Karsten B. Qvist Morten Rasmussen Jannik Vindel?v Finn K. Vogensen Ylva Ard?	2012	Dairy Science & Technology2012，，5：	1
11	Risk and safety analysis in long-term perspective显示文摘	Ylva Uggla	2004	Futures2004，，5：	1
12	Urea Complexation for the Rapid, Ecologically responsible fractionation of fatty acids from seed oil显示文摘	Douglas G Hayes Ylva C Bengtsson James M Van Alstine	1998	AOCS1998，75，10：	1
13	Urea complexation for the rapid, ecologically responsible fractionation of fatty acids from seed oil显示文摘	DOUGLAS G H YLVA C B JAMES M V	1998	American Oil Chemists'' Society1998，75，10：	1
14	New shapes in (100) Si using KOH and EDP etches 显示文摘	Ylva Backlund Lars Rosengren	1992	Micromech Microeng1992，2，：	1
15	Bacterial spoilage of meat products显示文摘	Borch E Marie L K M Ylva B		0，，01：	1
16	Long-term out- come after additional catheter-directed thrombolysis versus start- dard treatment for acute iliofemoral deep vein thrombosis (the CaVenT study): a randomised controlled trial 显示文摘	Tone Enden Ylva Haig Nils-Einar Klow	2012	Lancet2012，379，9810：	1
17	Evaluation of therapeutic riding (Sweden)/hippotherapy (United States). A single-subject experimental design study replicated in eleven patients with multiple sclerosis显示文摘	Ann Hammer Ylva Nilsag? rd Anette Forsberg Helena Pepa Elisabeth Skargren Birgitta ? berg	2005	Physiotherapy Theory and Practice2005，，1：	1
18	Risk and safetyanaly sis in long-term perspective 显示文摘	Ylva Uggla	2004	Futures2004，，36：	1
19	Flavour formation by amino acid catabolism显示文摘	Ylva Ardo	2006	Biotechnology Advance2006，，24：	1
20	Bacterial spoilage of meat and cured meat products显示文摘	ELISABETH B MARIE-LOUISE K M YLVA B	1996	International Journal of Food Microbiology1996，33，：	1

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