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35篇 您的检索式：作者名="Yuste E"

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	题名	作者	年代	出处	被引量
1	Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values显示文摘	E Beltran R Pla J Yuste M Mor-Mur	2002	Meat Science2002，，1：	2
2	Random im poant alterations in HIV-1 viral quasispecies after antiviral treatment 显示文摘	Sanchez Palomino S Olivares I Yuste E	1996	Antivir Ther1996，，1：	1
3	Use of antioxidants to minimize rancidity in pressurized and cooked chichen slurries显示文摘	BELTRAN E PLA R YUSTE J	2004	Meat Science2004，66，3：	1
4	Development of survival responsiveness to brain-derived neurotrophic factor,neurotrophi-3 and neurotrophin-4/5,but not to nerve growth factor,in cultured motorneurons from chick embryo spinal cord显示文摘	Soler RM Yuste VJ	1998	J Neurosci1998，18，19：	1
5	Vector-mediated gene transfer engenders long-lived neutralizing activity and protection against SIV infection in monkeys显示文摘	Johnson P R Schnepp B C Zhang J Connell M J Greene S M Yuste E Desrosiers R C Clark K R	2009	Nature Medicine2009，15，8：	1
6	Efficacy of albaconazole (UR-9825) in treatment of disseminated Scedosporium prolificans infection in rabbits显示文摘	Capilla J Yustes C Mayayo E	2003	Antimicrob Agents Chemother2003，47，6：	1
7	Crrelation between structure and optical properties in low emissivity coatings for solar thermal collectors显示文摘	Yuste M Galindo R E Sanchez O	2010	Thin Solid Films2010，518，20：	1
8	Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values 显示文摘	BELTRAN E PLA R YUSTE J	2003	Meat Science2003，64，1：	1
9	Virus population dynamics, fitness variations and the control of viral disease: an update显示文摘	Domingo E Mas A Yuste E	2001	Prog Drug Res2001，57，：	1
10	Characterization of bacterial strains able to grow on high molecular mass residues from crude oil processing显示文摘	YUSTE L CORBELLA M E TURI~GANO M J	2000	FEMS Microbiology Ecology2000，32，：	1
11	Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanalvalues 显示文摘	Beltran E Pla R Yuste J	2003	Meat Science2003，64，：	1
12	Lipid oxidation of pressurized and cooked chicken:role of sodium chloride and mechani cal processing on TBARS and hexanal values显示文摘	Beltran E Pla R Yuste J	2003	Meat Science2003，64，：	1
13	Vector-mediated gene transfer engenders long-lived neutralizing activity and protection against SIV infection in monkeys显示文摘	Johnson PR Schnepp BC Zhang J Connell MJ Greene SM Yuste E Desrosiers RC Clark KR	2009	Nat Med2009，15，8：	1
14	Mitogen-activated protein kinase-dependent and -independent routes control shedding of transmembrane growth factors through multiple secretases 显示文摘	YUSTE L DIAZ-RODRIGUEZ E	2002	Biochem J2002，363，2：	1
15	Determination of Tryptophan by High -performanee Liquid Chromatography of Alkaline Hydrolysates with Speetrophotometrie Detection 显示文摘	YUST M M PEDROCHE J GIRON - CALL E J	2004	Food Chem2004，85，2：	1
16	Use of antioxidants of minimize rancidity in pressurized and cooked chicken slurries显示文摘	Beltran E Pla R Yuste J	2004	Meat Science2004，66，：	1
17	Crrelation between structure and optical properties in low emissivity coatings for solar thermal collectors显示文摘	Yuste M Galindo R E Sanehez O	2010	Thin Solid Films2010，518，20：	1
18	Lipid oxidation of pressurizedand cooked chicken:role of sodium chloride and mechanical processingon TBARS and hexanal values显示文摘	BELTRAN E PLA R YUSTE J	2003	Meat Science2003，64，1：	1
19	Lipid oxidation of pressurized and cooked ehieken: role of sodium chloride and mechanical processing on TBARS and hexanalvalues显示文摘	Beltran E Pla R Yuste J	2003	Meat Science2003，64，：	1
20	Lipid oxidation of pres- surized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values 显示文摘	Behran E Pla R Yuste J	2003	Meat Science2003，64，1：	1

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