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204篇 您的检索式：作者名="LUCEY J"

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	题名	作者	年代	出处	被引量
1	Rheological and calcium equilibrium changes during the ripening of Cheddar cheese显示文摘	Lucey J A Mishra R Hassan A Johnson M E	2005	International Dairy Journal2005，15，9：	1
2	The growth of Cu-Sn intermetallics at a pretinned copper-solder interface显示文摘	Sunwoo A J Morris Jr J W Lucey Jr G K	1992	Metal Trans1992，23，：	1
3	The HD- GYP domain, cyclic di-GMP signaling, and bacterial virulence to plants 显示文摘	DOWJM FOUHYY LUCEY J F	2006	Molecular Plant-Microbe Inter- actions2006，19，12：	1
4	Rheological properties, whey separation, and axicrostructure in set-style yogurt: Effects of heating temperature and incubation temperature 显示文摘	LEE W J LUCEY J A	2003	Texture Stud2003，，34：	1
5	Biodiversity of leaf-litter ants in fragmented tropical rainforests of Borneo: The value of publically and privately managed forest fragments显示文摘	Tawatao N Lucey J M Senior M	2014	Biodiversity and Conservation2014，23，12：	1
6	Formation and physical properties of acid milk gels : a review 显示文摘	Lucey J A Singh H	1997	Food Research International1997，30，：	1
7	Blunt abdominal trauma:performance of CT without oral contrast material显示文摘	Stuhlfaut J W Soto J A Lucey B C	2004	Radiology2004，233，3：	1
8	Influence of mixtures of calcium-chelating salts on the physicochemical properties of casein micelles显示文摘	KALIAPPAN S LUCEY J	2011	Journal of Dairy Science2011，94，9：	1
9	Rheological properties of milk gels formed by a combination of rennet and glucono-delta-lactone显示文摘	Lucey J A Tamehana M Singh H	2000	Journal of Dairy Research2000，67，3：	1
10	Abundance and Distribution of Iron on the Moon 显示文摘	Lucey P G Talor G J Malaret E	1995	Science1995，268，：	1
11	Physicochemical and emulsifying properties of whey protein isolate (wpi) - dextran conjugates produced in aqueous solution 显示文摘	Zhu D Damodaran S Lucey J	2010	J Agric Food Chem2010，58，：	1
12	Folate-recep- tor-mediated delivery of InP quantum dots for bioimaging u- sing confocal and two-Photon microscopy显示文摘	Bharali D J Lucey D W Jayakumar H	2005	J Am Chem Soc2005，127，11：	1
13	Rheological Properties of Milk Gels Made with Coagulants of Plant Origin and Chymosin 显示文摘	ESTEVES C LUCEY J A PIRES E	2002	International Dairy Journal2002，12，：	1
14	Cyclic di-GMP signaling in bacteria: recent advances and new puzzles显示文摘	RYAN R P FOUHY Y LUCEY J F AND DOW J M	2007	Nat Rev Mierobiol2007，188，24：	1
15	Effects of Emulsifying Salts on the Turbidity and Calcium-Phosphate-Protein Interactions in Casein Micelles显示文摘	R Mizuno J A Lucey	2005	Journal of Dairy Science2005，88，9：	1
16	Characterization of the rheological, textural and sensory properties of samples of commercial us cream cheese with different fat contents显示文摘	Brighenti M Lucy S G Lucey J A	2008	Journal of Dairy Science2008，91，12：	1
17	Perspectives on the basis of the rheology and texture properties of cheese显示文摘	LUCEY J A JOHNSON M E HORNE D S	2003	Journal of Dairy Science2003，86，9：	1
18	Cyclosporin toxicity at therapeutic blood levels and cytochrome P-450 IIIA 显示文摘	Lucey M R Kolars J C Merion R M	1990	Lancet1990，335，8680：	1
19	Physicochemical andemulsifying properties of whey protein isolate (WPI): dextranconjugates produced in aqueous solution显示文摘	ZHU D DAMODARAN S LUCEY J A	2010	Journal of Agriculturaland Food Chemistry2010，58，5：	1
20	Formation and physical properties of milk protein gels显示文摘	LUCEY J A	2002	Journal of Dairy Science2002，85，2：	1

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