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20篇 您的检索式：作者名="Ayo S"

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	题名	作者	年代	出处	被引量
1	High glucose causes an increase in extracellular matrix proteins in cultured mesangial cells 显示文摘	Ayo S H Radnik R A Garoni J A	1990	Am J Pathol1990，136，6：	1
2	Assessment of thermal load on trans- ported goats administered with ascorbic acid during the hot- dry eonditions显示文摘	Minka N S Ayo G O	2012	International Journal of Biometeorol2012，56，2：	1
3	Taxol inhibits progression of congen-ital polycystic kidney disease显示文摘	Woo D D L Miao S Y P Pel ayo J C	1994	Nature1994，368，：	1
4	Characteristics of meat batters with added native and preheated defatted walnut 显示文摘	S Cofrades A Serrano J Ayo	2008	Food Chemistry2008，107，：	1
5	Fusion of face and speech data for person identity verification 显示文摘	BEN-YACOUB S A BDELJAOUED Y M AYO RAN E	1999	IEEE Trans on Neural Networks1999，10，5：	1
6	High glucose causes an increase in extraeellular matrix proteins in cultured mesangial cells显示文摘	Ayo S Radnik R Garoni J	1990	Am J Pathol1990，136，：	1
7	Assessment of thermal load on transported goats administered with ascorbic acid during the hot-dry conditions显示文摘	MINKA N S AYO J O	2012	International Journal of Biometeorology2012，56，2：	1
8	Consensus clustering: a resampling-based method for class discovery and visualization of gene expression microarray data显示文摘	MONTI S F AYO P T MESIROV J	2003	Machine Learning2003，52，12：	1
9	Walnut,microbial transglutaminase and chilling storage time effects on salt-free beef batter characteristics显示文摘	COFRADES S AYO J SERRANO A	2006	European Food Research and Technology2006，222，34：	1
10	Physiological responses of food animals to road transportation stress 显示文摘	Min ka N S Ayo J O	2013	African Journal of Biotechnology2013，9，40：	1
11	Characteristics of meat batters with added native and preheated defatted walnut显示文摘	Cofrades S Serrano A Ayo J	2008	Food Chemistry2008，107，4：	1
12	Increased extracellar matrix synthesis and mRNA in mesangial cells grown in high glucose medium显示文摘	Radnik R A Glass WF Ⅱ	1991	Am J Physiol1991，260，：	1
13	Increased extra-cellular matrix synthesis and mRNA in mesangial cells grown in high glucoss medium显示文摘	AYO S H RADNIK R A GLASS W F H	1990	Am J Physiol1990，260，：	1
14	Characteristics of meat batters with added native and preheated defatted walnut显示文摘	COFRADES S SERRANO A AYO J	2008	Food Chemistry2008，107，4：	1
15	Vitamin C Attenuates Chronic Chlorpyrifos-induced Alteration of Neurobehavioral Parameters in Wistar Rats显示文摘	AMBALI S AYO J	2012	Toxicol Int2012，19，2：	1
16	Walnut, microbial transglutaminase and chilling storage time effects on salt-free beef batter characteristics显示文摘	COFRADES S AYO J SERRANO A	2006	European Food Research and Technology2006，222，34：	1
17	High glucose causes an increase in extracellular matrix proteins in cultured mesangial cells显示文摘	Ayo S H Radnik R A Garoni J A	1990	Am J Pathol1990，136，6：	1
18	Characteristics of meat batters with added native and preheated defatted walnut显示文摘	COFRADES S SERRANO A AYO J	2008	Food Chemistry2008，107，4：	1
19	Increased extracellular matrix synthesis and mRNA in mesangial cells grown in high-glucose medium显示文摘	Ayo S Radnik RA Glass WF	1997	Am Jphysiol1997，260，：	1
20	Increased extracellular matrix synthesis and mRNA in mesangial cells grown in high-glucose medium显示文摘	AYO S RAKNIK RA GLASS WF	1991	Am J Physiol1991，260，：	1

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