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42篇 您的检索式：作者名="Oko R"

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	题名	作者	年代	出处	被引量
1	Non-equilibrium thermodynamicsapproach to heat and mass transfer in com kernels 显示文摘	Frotes M Okos M R		Transaction of the ASAEJ9SI0，24，3：	1
2	Drying theories:their bases and limitations applied to food and grain显示文摘	Fortes M Okos R	1980	Advances in Drying1980，，1：	1
3	A population of CRES resides in the outer dense fibers of spermatozoa显示文摘	FERRER M CORNWALL G OKO R	2013	Biology of Reproduction2013，88，3：	1
4	Drying theories:Their bases and limitations applied to food and grain显示文摘	Fortes M Okos R	1980	Advances in Drying1980，1，：	1
5	Comparative evaluation of ethanol production by xylose-fermenting yeasts presented high xylose concentration 显示文摘	SLINIGER P J BOTHAST R J OKOS M R	1985	Biotechnol Lett1985，7，：	1
6	Drying Theories:Their bases and limitations applied to food and grain显示文摘	Fortes M Okos R	1980	Advances in Drying1980，，1：	1
7	Rat kinesin light chain 3 associates with spermatid mitochondria 显示文摘	Zhang Ying Oko R van der Hoorn F A	2004	Dev Biol2004，275，1：	1
8	Drying Theories: Their Bases and Limitations Applied to Food and Grain 显示文摘	Fortes M Okos R	1980	Advances in Drying1980，，1：	1
9	Developmental expression of spermatid-specific thioredoxin-1 protein:transient association to the longitudinal columns of the fibrous sheath during sperm tail formation显示文摘	Yu Y Oko R Miranda-Vizuete A	2002	Biol Reprod2002，67，5：	1
10	Cloning,expression and characterization of mouse spermatid specific thioredoxin-1 gene and protein显示文摘	Jiménez A Oko R Gustafsson JA	2002	Mol Hum Reprod2002，8，8：	1
11	Kinetics of nonenzymatic browning in dried skim milk显示文摘	Franzen K Singh R K Okos M R	1990	Journal of Food Engineering1990，11，3：	1
12	Non-equilibrium thermodynamics approach to heat and mass transfer in corn kernels显示文摘	Fortes M Okos M R	1981	Trans of the ASAE1981，24，3：	1
13	Comparative evaluation of ethanol production by xylose-fermenting yeasts presented high xylose concentrations显示文摘	Slininger PJ Bothast R J Okos MR	1985	Biotechnology Letters1985，7，5：	1
14	Effect of porosity on moisture diffusion during drying of pasta显示文摘	Waananen Kurt M Okos Martin R	1996	Journal of Food Engineering1996，28，2：	1
15	Preservation of chopped sweet Sorghum using sulfur dioxide显示文摘	Eckhoff S R Bender D A Okos M R	1985	Transac- tions of the American Society of Agricultural Engineers1985，28，2：	1
16	Moisture diffusivity in pasta during drying显示文摘	Bruce Litchfield J Okos Martin R	1992	Journal of Food Engineering1992，17，2：	1
17	Analysis of bulk flow transfer显示文摘	K M Waananen M R Okos	1991	Technology Today1991，，32：	1
18	Effect of composition and pore structure on binding energy and effective diffusivity of moisture in porous food显示文摘	XIONG Xiao-bin Narsimhan G Okos M R	1991	Journal of Food Engineering1991，15，3：	1
19	Effect of porosity on moisture diffusion during drying of pasta显示文摘	Waananen K M Okos M R	1994	Journal of Food Engineering1994，28，2：	1
20	Role of epithelial cells of the male excurrent duet system of the rat in the endocytosis or secretion of sulfated glyeoprotein-2 (elusterin) 显示文摘	Hermo L Wright J Oko R	1991	Biol Reprod1991，44，6：	1

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