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26篇 您的检索式：作者名="HEMERY Y"

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	题名	作者	年代	出处	被引量
1	Biochemical markers : Efficient tools for the assessment of wheat grain tis- sue proportions in milling fractions 显示文摘	Hemery Y Lullien - Pellerin V Rouau X	2009	Journal of Cereal Science2009，49，1：	1
2	Increased secretion of NT-proBNP immediately after percutaneous coronary intervention:about 90 cases显示文摘	SCHIANO P REVEL F HEMERY Y	2007	Ann Cardiol Angeiol (Paris)2007，56，：	1
3	Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acidsin breads made from processed bran fractions显示文摘	Hemery Y M Anson N M Havenaar R	2010	Food Research International2010，42，5：	1
4	The effect of particle size of wheat bran fractions on bread quality -evidence for fibre protein interactions显示文摘	Noort MW Van Haaster D Hemery Y	2010	J Cereal Sci2010，52，：	1
5	Potential of dry fractionation of wheat bran for the development of food ingredients, part I: influence of ultra-fine grinding显示文摘	Hemery Y Chaurand M Holopainen U	2011	Journal of Cereal Science2011，53，2：	1
6	Incrrased secretion of Nt-proBNPimmediately after percutaneous coronary intervention:about 90 cases显示文摘	Schiano P Revel F Hemery Y	2007	Ann Cardiol Angeiol2007，56，：	1
7	Dry- fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions显示文摘	Hemery Y M Anson N M Havenaar R	2010	Food Research Intemational2010，43，5：	1
8	Biochemical markers:Efficient tools for the assessment of wheat grain tissue proportions in milling fractions显示文摘	Hemery Y Lullien- Pellerin V Rouau X		0，，01：	1
9	Increased secretion of Nt-proBNP immediatdy after percutaneous coronary intervention:about 90 cases 显示文摘	Schiano P Revel F Hemery Y	2007	Ann Cardiol Angeio12007，56，3：	1
10	Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding显示文摘	Hemery Y Chaurand M Holopainen U	2011	Journal of Cereal Science2011，53，1：	1
11	Alcohol and rhythm diaozde显示文摘	Hemery Y Bmuatet H C uimudet O	2000	Ann Cardiol Angeiol(Paris )2000，49，8：	1
12	Wheat aleurone: separation, composition, health aspects, and potential food use显示文摘	Brouns F Hemery Y Price R	2012	Critical reviews in food science and nutrition2012，52，6：	1
13	Dry- fractionation of wheat bran increases the bioaceessibility of phenolic acids in breads made from processed bran fractions显示文摘	Hemery Y M Anson N M Havenaar R	2010	Food Research International2010，43，5：	1
14	The effect of particle size of wheat bran fractions on bread quality- Evidence for fibre-protein interactions显示文摘	Noort M W van Haaster D Hemery Y	2010	Journal of Cereal Science2010，52，1：	1
15	The effect of particle size of wheat bran fractions on bread quality:evidence for fibre-protein interactions显示文摘	Noort WJ Haaster D Hemery Y	2010	Journal of Cereal Science2010，52，1：	1
16	Dry processes to develop wheat fractions and products with enhanced nutritional quality显示文摘	HEMERY Y ROUAU X LULLIEN-PELLERIN V	2007	J Cereal Sci2007，，46：	1
17	Alcohol and rhythm disorders显示文摘	Hemery Y Broustet H Guiraudet O	2000	Ann Cardiol Angeiol (Paris)2000，49，8：	1
18	Optimizing the bioactive potential of wheat bran by processing显示文摘	MATEO ANSON N HEMERY Y M BAST A	2012	Food Funct2012，3，4：	1
19	Potential of dry fractionation of wheat bran for the development of food in - gredients, part I : Influence of ultra - fine grinding 显示文摘	Hemery Y Chaurand M Holopainen U	2011	Journal of Cereal Science2011，53，1：	1
20	Dryprocesses to develop wheat fractions and productswith enhanced nutritional quality显示文摘	Hemery Y Rouau X Lullien-Pellerin V	2007	Journal of CerealScience2007，46，3：	1

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