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92篇 您的检索式:作者名="Matos F S"
    题名 作者 年代 出处 被引量
1Diagenesis and reservoir quality evolution of fluvial sandstones during progressive burial and uplift : evi- dence from the Upper Jurassic Boipeba Member, Recrncavo basin, Northeastern Brazil显示文摘Salem A M Morad S Mato L F 2000AAPG Bulletin2000,84,7:1
2The electrochemical oxidation of xylitol on Pt(Ⅲ) in acid medium显示文摘MATOS J P F PROENCA L LOPES M I S 2004J Electroanal Chem2004,571,:1
3Simula- ting flows in horizontal subsurface flow constructed wetlands operating in Portugal 显示文摘GALVAO A F MATOS J S FERREIRA F S 2010Ecological Engineering2010,36,4:1
4Fibrinogen deposition at the postischemic vessel wall promotes platelet adhesion during ischemia-reperfusion in vivo显示文摘Massberg S Enders G Matos FC Tomic LI Leiderer R Eisenmenger S Messmer K Krombach F 1999Blood 1999 Dec 11999,94,11:1
5Simulating flows in horizontal subsurface flow constructed wetlands oper- ating in Portugal显示文摘GALVAO A F MATOS J S FERREIRA F S 2010Ecological Engineering2010,36,4:1
6Rapid determination of minority organic acids in honey by high-performance liquid chromatography显示文摘Silvia Sua'rez-Luque Ine' s Mato Jose' F Huidobro etc 2002Journal of Chro- matography A2002,955,:1
7Diagenesis and reser-voir-quality evolution of fluvial sandstones during progressive burial and uplift:Evidence from the Upper Jurassic Boipeba Member,Reconcavo Basin,Northeastern Brazil显示文摘Salem A M Morad S Mato L F 2000AAPG Bulletin2000,84,7:1
8Determination of kinetic parameters of Cu ( Ⅱ) interaction with chemically modified thin chitosan membranes显示文摘CESTARI A R VIEIRA E F S MATOS J D S 2005Journal of Colloid and Interface science2005,285,1:1
9A review of the analytical methods to determine organic acids in grape juices and wines 显示文摘Mato I Su6rez-Luque S Huidobro J F 2005Food Research International2005,38,10:1
10Usefulness of HBME-1,cytokeratin 19 and galectin-3 immunostaining in the diagnosis of thyroid malignancy显示文摘de Matos P S Ferreira A P de Oliveira Facuri F 2005Histopathology2005,47,4:1
11Diagenesis and reservoir-quality evolution of fluvial sandstones during progressive burial and uplift : Evidence from the upper Jurassie Boipeba member, Reeoneavo basin, northeastern Brazil 显示文摘Salem A M Morad S Mato L F 2000AAPG Bulletin2000,84,7:1
12Diagenesis and reservoir- quality evolution of fluvial sandstones during progressive burial and uplift : Evidence from the Upper Jurassic Boipeba Member, Reconcavo Basin, Northeastern Brazil 显示文摘Salem A M Morad S Mato L F 2000AAPG Bulletin2000,84,7:1
13Diagenesis and Reservoir- Quality Evolution of Fluvial Sandstones During Progressive Burial and Uplift: Evidence from the Upper Jurassic Boipeba Member, Reconcavo Basin, Northeastern Brazil显示文摘Salem A M Morad S Mato L F 2000AAPG Bulletin2000,84,:1
14Fatigue atriation spacing and equivalent initial flaw size in A12024-T3 riveted specimens显示文摘Moreira P M G P Matos P F P Castro P M S T 2005Theoretical and Applied Fracture Mechanics2005,43,:1
15An overview on fatigue analysis of aeronautical structural details: open hole, single rivet lap-joint, and lap-joint panel显示文摘De Castro P M S T De Matos P F P Moreira P M G P 2007Materials Science and Engineering: A2007,,:1
16Rapid deterruination of minority organic acids in honey by high-performance liquid chromatography 显示文摘Suarez-Luque S Mato I Huidobro J F 2002Journal of Chromatography A2002,955,:1
17S-adenosylmethi- onine:a control switch that regulates liver function显示文摘MATO J M CORRALES F J LU S C 2002FASEB J2002,16,:1
18Simulating flows in horizontal subsurface flow constructed wetlands operating in Portugal 显示文摘Galvao A F Matos J S Ferreira F S 2010Ecological Engineering2010,36,4:1
19Diagenesis and reservoir- quality evolution of fluvial sandstones during progressive burial and up lift: Evidence from the Upper Jurassic Boipeba Member, Recon- cavo Basin, Northeastern Brazil显示文摘Salem A M M orad S Mato L F 2000AAPG BuUetin2000,84,7:1
20Simple determination of main organic acid in grape juice and wine by using capillary zone electro-phoresis with direct UV detection显示文摘MATO I SUREZ-LUQUE S HUIDOBRO J F 2007Food Chemistry2007,102,:1
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