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| 1 | Quantification of character- impact odour compounds of roasted beef 显示文摘 | Cerny C Werner G | 1993 | Z Lebensm Unters Forseh1993，196，： | 1 |
| 2 | Origin of carbons in sulfur- containing aroma compounds from the Maillard reaction of xylose, cysteine and thiamine 显示文摘 | Cerny C | 2007 | LWT- Food Science and Technology2007，40，8： | 1 |
| 3 | Formation of aroma compounds from ribose and cysteine during the Maillard reaction显示文摘 | CERNY C DAVIDEK T | | 0，，09： | 1 |
| 4 | Methylene blue and the neurotoxic mechanisms of ifos-famide encephalopathy显示文摘 | Küpfer A Aeschlimann C Cerny T | 1996 | Eur J Clin Pharmacol1996，50，： | 1 |
| 5 | Renal artery aneurysms显示文摘 | Cerny J C Chang C Y Fry W J | 1968 | Arch Surg1968，96，： | 1 |
| 6 | Mechanisms of formation of alkylpyrazines in the Maillard reaction显示文摘 | AMRANI H M CERNY C FAY L B | 1995 | J Agric Food Chem1995，43，11： | 1 |
| 7 | Origin of carbons in sulfur-containing aroma compounds from the Maillard reaction of xylose, cysteine and thiamine显示文摘 | CERNY C | 2007 | LWT Food Science and Technology2007，40，8： | 1 |
| 8 | Chronic stroke sur- vivors benefit from high-intensity aerobic treadmill exer- cise: a randomized control trial显示文摘 | Globas C Becker C Cerny J | 2012 | Neurorehabil Neural Repair2012，26，1： | 1 |
| 9 | Fractionation Trends of the Nb- and Ta-bearing Oxide Minerals in the Greer Lake Pegmatitic Granite and Its Pegmatite Aureole,Southeastern Manitoba显示文摘 | CERNY P GOAD B E HAWTHORNE F C | 1986 | Amer- ican Mineralogist1986，71，34： | 1 |
| 10 | Tourmaline of the elbaite-dravite series from an elbaite-subtype pegmatite at Blizna,southern Bohemia,Czech Republic显示文摘 | Novak M Selway J B Cerny P Hawthorne F C Ottolini L | 1999 | Eur J Mineral1999，11，： | 1 |
| 11 | Value of one-view breast to- mosynthesis versus two-view mammography in diagnostic workup of women with clinical signs and symptoms and in women recalled from screening显示文摘 | Waldherr C Cerny P Altermatt HJ | 2013 | AJR2013，200，： | 1 |
| 12 | Origin of carbons in sulfur-containing aroma compounds from the maillard reaction of xylose,cysteine and thiamine显示文摘 | CERNY C | 2007 | LWT-Food Science and Technology2007，40，8： | 1 |
| 13 | Origin of carbons in sulfur-containing aroma compounds from the Maillard reaction of xylose, cysteine and thiamine显示文摘 | CERNY C | 2007 | LWT- Food Science and Technology2007，40，8： | 1 |
| 14 | Origin of carbons in sulfur-containing aroma compounds from the Maillard reaction of xylose, cysteine and thiamine显示文摘 | Cerny C | 2007 | LWT-Food Science and Technology2007，40，8： | 1 |
| 15 | Caspase-9 plays a marginal role in serum starvation-induced apoptosis显示文摘 | Schamberger C J Gerner C Cerni C | 2005 | Exp Cell Res2005，302，1： | 1 |
| 16 | Compositional evolution of tourmaline in lepidolite-subtype pegmatites显示文摘 | Selway J B Novak M Cerny P Hawthorne F C | 1999 | Eur J Mineral1999，11，： | 1 |
| 17 | Evaluation of potent odouants in heated egg yolk by aroma extract dilution analysis显示文摘 | Cerny C Guntz R | 2004 | Eur food Res Technol2004，219，： | 1 |
| 18 | Formation of aroma compounds from ribose and cysteine during the Maillard reaction 显示文摘 | CERNY C DAVIDEK T | 2003 | Journal of Agricultural and Food Chemistry2003，51，9： | 1 |
| 19 | Phase I study and pharmacokinetic of CHS-828, a guanidino-containing compound, administered orally as a single dose every 3 weeks in solid tumours: An ECSG/EORTC study 显示文摘 | RAVAUD A CERNY T TERRET C | 2005 | Eur J Cancer2005，41，5： | 1 |
| 20 | Effect of pH on the maillard reaction of xylose, cysteine, and thiamin 显示文摘 | Cerny C Briffod M | 2007 | Agric Food Chem2007，55，4： | 1 |
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