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40篇 您的检索式：作者名="BUTZKE"

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	题名	作者	年代	出处	被引量
1	The characterisation of a novel Pichia anomala β-glucosidase with potentially aroma-enhancing capabilities in wine显示文摘	SWANGKEAW J VICHITPHAN S BUTZKE C E		0，，02：	1
2	Analysis of brandy aroma by solid- phase microextraction and liquid-liquid extraction显示文摘	Susan E Ebeler Michael B Terrien Christian E Butzke	2000	J Sci Food Agric2000，80，：	1
3	Analysis of microvolatiles in brandy: relationship between methylketone concentration and Cognac age显示文摘	Vivian A Watts Christian E Butzke	2003	J Sci Food Agric2003，83，：	1
4	Impact of fermentation rate changes on potential hydrogen sulfide concentrations in wine显示文摘	BUTZKE C E SEUNG K P	2011	J Microbiol Bio- technoi2011，21，5：	1
5	Impact of fermentation rate changes on poten- tial hydrogen sulfide concentrations in wine 显示文摘	BUTZKE C PARK S K	2011	J Mierobiol Biotech2011，21，5：	1
6	Study of aged Cognac u- sing solid-phase mictroextraction and partial least squares re- gression显示文摘	Watts V A Butzke C E Boulton R B	2003	Journal of Agricultural and Food Chemistry2003，51，8：	1
7	Analysis of brandy aroma by solid-phase microextraction and liquid-liquid ex-traction显示文摘	Ebeler SE Terrien MB Butzke CE	2000	Journal of the Science of Food and Agriculture2000，80，5：	1
8	Evaluation of the reproducibility in the inter-pretation of magnetic resonance images of the tem-poromandibular joint显示文摘	Butzke KW Batista Chaves KD Dias da Silveira HE	2010	Dentomaxillofac Radiol2010，39，3：	1
9	Study of aged Cognac using solid-phase mictroextraction and partial least-squares regression显示文摘	WATTS V A BUTZKE C E BOULTON R B	2003	Journal of agricultural and food chemistry2003，51，：	1
10	Implications of odor threshold variations on sensory quality control of cork stoppers显示文摘	Suprenant A Butzke C E	1997	A merican Journal of Enology and Viticulture1997，48，2：	1
11	Analysis of 2,4,6- trichloroanisole in wines using solid-phase microextraction coupled to gas chromatography-mass spectrometry显示文摘	EVANS T J BUTZKE C E EBELER S E	1997	Journal of Chromatography A1997，786，：	1
12	Evaluating the risk of patent infringement by means of semantic patent analysis: the case of DNA Chips显示文摘	BERGMANN I BUTZKE D WALTER L FUERSTE J P MOEHRLE M G ERDMANN V A	2008	R&D Management2008，38，5：	1
13	The charac- terisation of a novel Pichia anomala 显示文摘	SWANGKEAW J VICHITPHAN S BUTZKE C E	2009	Ann Mierobiol2009，59，2：	1
14	Study of aged cognac using solid-phase microextraction and partial least-squares regression显示文摘	WATTS V A BUTZKE C E BOULTON R B	2003	Journal of Agricultural and Food Chemistry2003，51，26：	1
15	Super- critical fluid extraction of 2,4,6-trichloroanisole from cork stoppers显示文摘	M K TAYLOR T M YOUNG C E BUTZKE	2000	Journal of Agricultural and Food Chemistry2000，48，6：	1
16	The university of pennsylvania MAGIC 2010 multi-robot unmanned vehicle system显示文摘	Butzke J Daniilidis K Kushleyev A	2012	Journal of Field Robotics2012，29，5：	1
17	Analysis of 2,4,6- trichloroanisole in wines using solid-phase microextraction coupled to gas chromatography-mass spectrometry显示文摘	EVANS T J BUTZKE C E EBELER S E	1997	Journal of Chromatography A1997，786，2：	1
18	Evaluating the risk of patent infringement by means of semantic patent analysis: The case of DNA chips 显示文摘	Bergmann I Butzke D Walter L	2008	R&D Manage- ment2008，38，5：	1
19	Analysis of 2,4,6- trichloroanisole in wines using solid-phase microextraction coupled to gas chromatography-mass spectrometry显示文摘	EVANS TJ BUTZKE CE EBELER SE		0，，：	1
20	Rapid determination of primary amino acids in must using an OPA/NAC sepctrophotometric assay显示文摘	Dukes B C C E Butzke	1998	American Journal of Enology and Viticulture1998，49，2：	1

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