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16篇 您的检索式：作者名="FAIST V"

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		题名	作者	年代	出处	被引量
	1	Determination of N- carboxymethyllysine in milk products by a modified re- versed-phase HPLC method显示文摘	Drush S Faist V Erbersdobler HF	1999	Food Chemistry1999，65，4：	1
	2	Determination ofNe-carboxymethyllysine in milk products by a modifiedreversed-phase HPLC method 显示文摘	Drusch S Faist V Erbersdobler H F	1999	Food Chemistry1999，65，4：	1
	3	显示文摘	Faist V	1998	Ptltigers Areh-Eur J Physiol1998，437，1：	1
	4	Metabolic transit and in vivo effects of melanoidins and precursor compounds deriving from the Maillard reaction显示文摘	FAIST V ERBERSDOBLER H	2001	Annals of Nutrition and Metabolism2001，45，1：	1
	5	Determination of N'- carboxymethyUysine in milk products by a modified reversed-phase HPLC method显示文摘	DRUSCH S FAIST V ERBERSDOBLER H F	1999	Food Chemistry1999，65，4：	1
	6	Metabolic transit and in vivo effects of melanoidins and precursor compounds deriving from the Maillard reaction显示文摘	FAIST V ERBERSDOBLER H F		0，，01：	1
	7	Determination of lysinoalanine in foods containing milk protein by high-performance chromatography after derivatization with dansyl chloride显示文摘	FAIST V DRUSCH S KIESNER C	2000	International Dairy Journal2000，10，56：	1
	8	Structural and functional characterization of pronyl-lysine, a novel protein modification in bread crust melanoidins showing in vitro antioxidative and phase Ⅰ/Ⅱ enzyme modulating activity显示文摘	Lindenmeier M Faist V Hofmann T	2002	Journal of Agriculture and Food Chemistry2002，50，24：	1
	9	Effects of a diet rich in advanced giycation end products in the rat remnant kidney model 显示文摘	Sebekova K Faist V Hofmann T	2003	Am J Kindney Dis2003，41，3：	1
	10	Determination oflysinoalanine in foods containing milk protein by high -performance chromatography after derivatisation with dansylchloride显示文摘	Faist V Drusch S Kiesner C	2000	International Dairy Journal2000，10，5：	1
	11	Decreased mitochondrial oxygen consumption and antioxidant enzyme activities,in skeletal muscle of dystrophic mice after low-intensity exercise显示文摘	FAIST V KONIG J HOGER H	2001	Annals of Nutrition & metabolim2001，45，2：	1
	12	Sturactual and functional characterization of pronyblysine, a novel protein modification in bread crust melanoidins showing in vitro antioxidative and phase I / II enzyme modulating activity 显示文摘	Lindenmeier M Faist V Hofmann T	2002	Food Chemistry2002，50，：	1
	13	Structural and functional characterization of pronyl-lysine,a novel protein modification in bread crust melanoidins showing in vitro antioxidative and phase Ⅰ /Ⅱ enzyme modulating activity显示文摘	Lindenmeier M Faist V Hofmann T	2002	Food Chemistry2002，50，：	1
	14	Determination of Nε-(carboxymethyl)lysine in milk products by a modified reversed-phase HPLC method显示文摘	Drusch S Faist V Erbersdobler H F	1999	Food Chemistry1999，65，4：	1
	15	Determination of N-carboxymethyllysine in milk products by amodified reversed-phase HPLC method显示文摘	Drnsch S Faist V Erbersdobler H F	1999	Food Chemistry1999，65，：	1
	16	Structural and functional characterization of pronyl-lysine, a novel protein modification in bread crust melanoidins showing in vitro antioxidative and phase I/II enzyme modulating activity显示文摘	LINDENMEIER M FAIST V HOFMANN T	2002	Agric Food Chem2002，50，24：	1

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