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172篇 您的检索式：作者名="Josephson R"

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	题名	作者	年代	出处	被引量
1	Ⅰ-Score危险分级体系——监控腹部术后肠梗阻显示文摘来自新爱尔兰奥克兰大学医院普外科的Vather等进行了一项研究.旨在确定围手术期持久的术后肠梗阻(prolonged postoperative ileus,PPOI)相关危险因素,并以此创立一个危险分级体系。最终确定了预测PPOI独立危险因素并绘制了危险分级体系。	Vather R Josephson R Jaung R	2015	中华普通外科学文献(电子版)2015，9，3：	7
2	Volatile compounds characterizing the aroma of fresh Atlantic and Pacific oysters显示文摘	JOSEPHSON D B LINDSAY R C STUIBER D A	1987	J Food Sci1987，50，：	1
3	What Are Ontologies,and Why Do We Need Them?显示文摘	Chandrasekaran J Josephson R Benjamins V R	1999	IEEE Intelligent Systems1999，1999，：	1
4	Highefficiency intracellular magnetic labeling with novel superparamagnetic-tat peptide conjugates显示文摘	Josephson L Tung C H Moore A Weissleder R	1999	Bioconjugate Chemisrty1999，10，：	1
5	Function in device representation显示文摘	Chandrasekaran B Josephson J R	2000	Computer-Aided Engineering2000，16，2：	1
6	Autosomal dominant hypo-hidrotic ectodermal dysplasia in a large family显示文摘	Aswegan AL JosePhson KD Mowbray R	1997	AmJ MedGenet1997，72，4：	1
7	Experimental lymph node metastasis,enhanced,detection with MR lymphography显示文摘	Weissleder R Elizondo G Josephson L	1989	Radiology1989，171，3：	1
8	Variations in the occurrences of enzyme calli derived volatile aroma compounds in salt and fresh water fish显示文摘	Josephson D B Lindsay R C Stuiber D C	1984	Journal of Agricultural Food Chemistry1984，32，：	1
9	Variations in the occurrences of enzymically derived volatile aroma compounds in salt and freshwater fish显示文摘	JOSEPHSON D B LINDSAY R C STUIBER D A	1984	J Agric Food Chemistry1984，32，6：	1
10	Identification of compounds characterizing the aroma of fresh whitefish ( Coregonus clupeaformis) 显示文摘	Josephson D B Lindsay R C Stuiber D A	1983	Journal of Agricultural and Food Chemistry1983，31，2：	1
11	Volatile compounds characterizing the aroma of fresh Atlantic and Pacific oysters显示文摘	JOSEPHSON D B LINDSAY R C STUIBER D A	1985	J Food Science1985，50，1：	1
12	Enzymatic hydroperoxide initiated effects in fresh fish显示文摘	JOSEPHSON D B LINDSAY R C STUIBER D A	1987	Journal of Food Science1987，52，3：	1
13	What are ontologies, and why do we need them显示文摘	CHANDRASEKARAN B JOSEPHSON J R BEN- JAMINS V R	1999	IEEE Intelligent Systems & Their Applications1999，14，1：	1
14	Enzymic hydroperoxide initiated effects in fresh fish显示文摘	JOSEPHSON D B LINDSAY R C STUIBER D A	1987	J Food Science1987，52，3：	1
15	Identification of compounds characterizing the aroma of flesh whitefish (Coregonus clupeaformis) 显示文摘	Josephson D B Lindsay R C Stuiber D A	1983	Journal of Agricultural and Food Chemistry1983，31，2：	1
16	What Are Ontologies,and Why Do We Need Them显示文摘	Chandrasekaran B Josephson J R Benjamins V R	1999	IEEE Intelligent Systems1999，14，1：	1
17	What are on-tology,and why do we need them?显示文摘	CHANDRASE B JOSEPHSON J R BENJAMINS V R	1999	IEEE Intelligent Systems1999，14，1：	1
18	Function in d- evice representation显示文摘	CHANDRASEKARAN B JOSEPHSON J R	2000	Engineering with Computers2000，16，34：	1
19	What Are Ontologies,and Why Do We Need Them显示文摘	B Chandrasekaran J R Josephson V R Benjamins	1999	IEEE Intelligent Systems1999，14，1：	1
20	The Epidemiology of Falls and Synscope显示文摘	Rubenstei L Z Josephson K R	2002	Clinics in Geriatric Medicine2002，18，2：	1

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