维普期刊资源整合服务平台（V6.5）

103篇 您的检索式：作者名="Aluko R"

选中清除导出查看参考文献查看引证文献引用追踪共6页首页上一页第1页下一页末页 /6 跳转

	题名	作者	年代	出处	被引量
1	Purification of angiotensin Ⅰ-converting enzyme-inhibitory peptides from the enzymatic hydrolysate of defatted canola meal显示文摘	WU Jianping ALUKO R E MUIR A D	2008	Food Chemistry2008，111，：	1
2	Partial least-squares regression study of the effects of wheat flour composition,protein and starch quality characteristics on oil content of steamedand-fried instant noodles显示文摘	WU J Aluko R E Corke H	2006	Journal of Cereal Science2006，44，2：	1
3	Improved method for direct high-performance liquid chromatography assay of angiotensin-eonverting enzyme-catalyzed reactions显示文摘	WU Jianping ALUKO R E MUIR A D	2002	Journal of Chromatography A2002，950，12：	1
4	Soybean foods and their benefits:potential mechanisms of action 显示文摘	Omoni A 0 Aluko R E	2005	Nutrition Reviews2005，63，8：	1
5	Multifunctional peptides from egg white lysozyme 显示文摘	You S J Udenigwe C C Aluko R E	2010	Food Research Interna- tional2010，43，3：	1
6	Corporate business valuation for mergers and acquisitions显示文摘	Aluko B T Amidu A R	2005	Strategic Management Journal2005，23，2：	1
7	Purification of angiotensinI-converting enzyme-inhibitory peptides from the enzymatic hydrolysateof defatted canola meal显示文摘	WU Jianping ALUKO R E MUIR A D	2008	Food Chemistry2008，111，4：	1
8	Determination of nutritional and bioactive properties of peptides in enzymatic pea, chickpea, and mung bean protein hydrolysates显示文摘	ALUKO R E	2008	Journal of AOAC International2008，91，：	1
9	Physicochemical and bitterness proper- ties of enzymatic pea protein hydrolysates显示文摘	HUMISKI L M ALUKO R E	2007	Journal of Food Science2007，72，：	1
10	Soybean foods and their benefits:potential mechanisms of action显示文摘	Omoni A O Aluko R E	2005	Nutr Rev2005，63，8：	1
11	Improved Method for Direct High-performance Liquid Chromatography Assay of Angiotensin-converting Enzyme-catalyzed Reaction 显示文摘	Wu J P Aluko R E Muir A D	2002	J of Chromatogr A2002，950，：	1
12	Structure-Function Relationship of Cowpea(Vigna unguiculata) Globulin Isolates: Influence of pH and NaCl on Physicochemical and Functional Properties显示文摘	Aluko R E Yada R Y	1995	Food Chemistry1995，53，：	1
13	Improved method for directhigh-performance liquid chromatography assay of angiotensin-converting enzyme-catalyzed reactions显示文摘	WU Jianping ALUKO R E MUIR A D	2002	Journal of ChromatographyA2002，950，12：	1
14	Improved method for direct high-performance liquid chromatography assay of angiotensin-converting enzyme-catalyzed reactions显示文摘	WU Jianping ALUKO R E MUIR A D	2002	Journal of Chromatography A2002，950，12：	1
15	Determination of nutritional and bioactive properties of peptides in enzymatic pea, chickpea and mung bean protein hydrolysates 显示文摘	ALUKO R E	2008	Journal of AOAC International2008，91，4：	1
16	Structural requirements of Angiotensin Ⅰ-converting enzyme inhibitory peptides:quantitative structure-activity relationship study of di-and tripeptides显示文摘	Wu J Aluko R E Nakai S	2006	J Agric Food Chem2006，54，3：	1
17	Multifunctional peptides from egg white lysozyme 显示文摘	You S J Udenigwe C C Aluko R E	2010	Food Research International2010，43，3：	1
18	Chemometric analysis of the amino acid requirements of antioxidant food protein hy- drolysates显示文摘	UDENIGWE C C ALUKO R E	2011	Int J Mol Sci2011，12，5：	1
19	Partial least-squares regression study of the effects of wheat flour composition, protein and starch quality characteristics on oil content of steamed-and fried instant noodles显示文摘	Wu J Aluko R E Corke H	2006	Journal of Cereal Science2006，44，2：	1
20	Purification of angiotensin I–converting enzyme–inhibitory peptides from the enzymatic hydrolysate of defatted canola meal显示文摘	Wu J P Aluko R E Muir A D	2008	Food Chemistry2008，111，：	1

返回顶部每页显示：

共6页首页上一页第1页下一页末页 /6 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示