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85篇 您的检索式：作者名="Sefton A"

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	题名	作者	年代	出处	被引量
1	Properties of heparinpolyvinylalcohol coating显示文摘	Goosen M F A Sefton M V	1983	J Biomed Mater Res1983，17，3：	2
2	Coating of two polyetherpolyurethanes and polyethylene with a heparin poly ( vinyl alcohol)hydrogel 显示文摘	Ramon A Evangelista Michael V Sefton	1986	Biomaterials1986，6，7：	2
3	The Volatile Composition of Chardonnay Juices a Study by Flavor precursor Analysis显示文摘	Sefton M A Francis I L Williams P J	1993	American Journal of Enology and Viticulture1993，44，4：	1
4	Isolation and identification of 2 - methoxy - 3,5 - dimethyrazine, a potent musty compound from wine corks 显示文摘	Robert F Simpson Dimitra L Capone Mark A Sefton	2004	J Agric Food of Chem2004，52，：	1
5	The influence of biomate- rials on endothelial cell thrombogenicity 显示文摘	MCGUIGAN A P SEFTON M V	2007	Biomaterials2007，28，16：	1
6	Sensory descriptive analysis of aroma of hydrolysed precursor fractions from semillon, chardonnay and sauvignon blanc grape juices显示文摘	FRANCIS I L SEFTON M A WILLIANS P J	1992	Journal of the Science of Food and Agriculture1992，59，4：	1
7	A rapid microplate method for quantifying inhibition of bacterial adhesion to eukaryotic cells显示文摘	Acord J Maskell J Sefton A	2005	J Microbiol Methods2005，60，1：	1
8	The effects of sample preparation and gas chromatograph injection techniques on the accuracy of measuring guaiacol, 4-methylguaiacol and other volatile oak compounds in oak extracts by stable isotope dilution analyses显示文摘	Pollnitz A P Pardon K H Sykes M Sefton M A	2004	Journal of Agricultural and Food Chemistry2004，52，：	1
9	Cylindrical shell analysis by dynamic relaxation 显示文摘	CASSELL A C KINSEY P J SEFTON 13 J	1968	ICE Proceed- ings1968，39，1：	1
10	Compounds causing cork taint and the factors affecting their transfer from natural cork closures to wine: a review显示文摘	SEFTON M A SIMPSON R F	2005	Australian Journal of Grape and Wine Research2005，11，2：	1
11	Taste thresholds of phenolic extracts of French and American oakwood: the influence of oak phenols on wine flavor 显示文摘	POCOCK K F SEFTON M A WILLIAMS P J	1994	Am J Enol Vitic1994，，45：	1
12	Acid-catalyzed hydrolysis of alcohols and their 显示文摘	Skouroumounis G K Sefton M A	2000	JAgric Food Chem2000，48，6：	1
13	Quantitative analysisof 4-ethylphenol and 4-ethylguaiacol in red wine显示文摘	POLLNITZ A P PARDON K H SEFTON M A	2000	Journal ofChromatography A2000，874，1：	1
14	Permeation of 2,4,6-trichloroanisole through cork closures in wine bottles显示文摘	CAPONE D L SKOUROUMOUNIS G K SEFTON M A	2002	Australian Journal of Grape and Wine Research2002，8，3：	1
15	Factors affecting the influence of oak chips on wine flavour显示文摘	Campbell J I Pollnitz A P Sefton M A	2006	Wine Industry Journal2006，21，4：	1
16	The volatile composition of Chardonnay juices: a study by flavor precursor analysis 显示文摘	Sefton M A Francis I L Williams P J	1993	American Journal of Enology and Viticulture1993，44，：	1
17	The long run benefits of punishment显示文摘	G(a)CHTER S RENNER E SEFTON M		0，，：	1
18	The Pension Green Paper: A Generational Accounting Perspective显示文摘	Phil A R Cardarelli J Sefton	2000	The Economic Journal2000，，110：	1
19	A rapid microplate method for quantifying inhibition of bacterial adhesion to eukaryotic cells显示文摘	Acord J Maskell J Sefton A	2005	Journal of Microbiological Methods2005，60，1：	1
20	Volatile C13-Norisoprenoid compounds in riesling wine are generated from multiple precursors 显示文摘	Winterhalter P Sefton M A Williams P J	1990	Am J Enol Vitic1990，41，：	1

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