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67篇 您的检索式：作者名="Y B Go"

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	题名	作者	年代	出处	被引量
1	Ultrahigh porosity in Metal-organic frameworks显示文摘	Furukawa H Ko N Go Y B	2010	Science2010，329，：	1
2	Chaetoglobosin K induces apoptosis and G2 cell cycle arrest through p53-dependent pathway in cisplatin-resistant o- varian cancer cells显示文摘	Li B Gao Y Rankin GO	2015	Cancer letters2015，356，1：	1
3	Konjac Flour improved textural and water retention properties of transglutaminase- mediated, heat-induced porcine myofibrillar protein get: effect of salt level and transglutaminase incubation 显示文摘	CHIN K B GO M Y XIONG Y L	2009	Meat Science2009，81，3：	1
4	Snapping Microswitches with Adjustable Acceleration Threshold显示文摘	Go J S Cho Y H Kwak B M	1996	Sensors and Actuators1996，54，1：	1
5	Focal resection of fast ripples on extraoperative intracranial EEG improves seizure outcome in pediatric epilepsy显示文摘	Akiyama T McCoy B Go C Y	2011	Epilepsia2011，52，10：	1
6	查看详情显示文摘	Yoon D H Ha J B Bahk Y K Arakawa T Shoji S Go J S		0，，：	1
7	Konjac flour improved textural and water retention properties of transglutaminasemediated,heat-induced porcine myofibrillar protein gel:Effect of salt level and transglutaminase incubation显示文摘	CHIN K B GO M Y XIONG Y L	2009	Meat Science2009，81，3：	1
8	Konjac flour improved textural and water retention properties of transglutarninase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutarninase incubation 显示文摘	Koo B Chin Mi Y Go You ling L Xiong	2009	Meat Science2009，1，：	1
9	Konjac flour improved textural and water retention properties of transglutami- nase-mediated, heat-induced porcine myofibrillar protein gel: effect of salt level and transglutaminase incubation显示文摘	CHIN K B GO M Y XIONG Y L	2009	Meat Science2009，，3：	1
10	Konjac flourimproved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibriUar protein gel: Effect ofsah level and transglutaminase incubation 显示文摘	CHIN K B GO M Y XIONG Y L		Meat Science0，81，3：	1
11	Disruption of glycosylphosphatidylinositol-anchored lipid transfer protein gene altered cuticular lipid composition, increased plastoglobules, and enhanced susceptibility to infection by the fungal pathogen Altcmaria brassicicola显示文摘	Lee S B Go Y S Bae H	2009	Plant Physiol2009，150，：	1
12	Optimizing conditions for anthocyanins extraction from purple sweet-potato using response surface methodology(RSM)显示文摘	Fan G J Hart Y B Go Z X	2008	LWT-Food Science and Technology2008，44，1：	1
13	Chiral three-dimenslnnal mieroporous nickel aspartate with extended Ni-O-Ni bonding显示文摘	Anokbina E V Y B Go Jacobson A J	2006	J Am Chem Soc2006，128，：	1
14	Ultrahigh porosity in metal-organic frameworks显示文摘	Furukawa H Ko N Go Y B	2010	Science2010，329，：	1
15	Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: effect of salt level and transglutaminase incubation显示文摘	CHIN K B GO M Y XIONG Y L	2009	Meat Science2009，81，3：	1
16	Konjac flour im- proved textural and water retention properties of transglu- taminase-mediated, heat-induced porcine myofibrillar pro- tein gel: Effect of salt level and transglutaminase incuba- tion 显示文摘	Chin K B Go M Y XIONG You-ling	2009	Meat Science2009，81，3：	1
17	Jacobi interpolation approximations in non-uniformly Jacobi-weighted Sobolev spaces 显示文摘	Go B Y WANG L L	2004	Journal of Approximation Theory2004，128，1：	1
18	Biochemical and biological characterization of a human Rho GTPase mutant associated with pharocytic immunodeficiency显示文摘	GO Y JIA B YANG F C	2001	J boil chem2001，276，15：	1
19	Ultrahigh porosity in metal-organic frameworks显示文摘	Furukawa H Ko N Go Y B	2010	Science2010，329，5990：	1
20	Ultrahigh porosity in metal-organic frameworks 显示文摘	Furukawa H Ko N Go Y B	2010	Science2010，329，5990：	1

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