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| 1 | Complications in Acute Stroke in India(CASTI-I):a multicenter study显示文摘 | Pandian J D Kaur A Jyotsna R | 2011 | J Stroke Cerebrovasc Dis2011，25，5： | 1 |
| 2 | Myoblasts in pattern formation and gene therapy显示文摘 | Jyotsna D | 1993 | Science1993，9，： | 1 |
| 3 | Alveograph as a tool to assess the quality characteristics of wheat flour for parotta mak- ing显示文摘 | Indrani D Sai Manohar R Jyotsna Rajiv G | 1989 | Cereal Chem1989，66，： | 1 |
| 4 | Pain relief during hysterosalpingograph -y: role of intracervical block显示文摘 | Chauhan M B Lakra P Jyotsna D | 2013 | Arch Gynecol Obstet2013，287，1： | 1 |
| 5 | The peroxisome proliferators-activated receptor β/δ agonist,GW501516,regulates the expression of genes involved in lipid catabolism and energy uncoupling in skeletal muscle cells显示文摘 | Uwe D Tamara L A Jyotsna B P | 2003 | Mol Endocrinol2003，17，12： | 1 |
| 6 | Effect of whey protein concentrate on the rheological and baking properties of eggless cake显示文摘 | JYOTSNA R SAI MANOHAR R 1NDRANI D | 2007 | International Journal Properties2007，，1： | 1 |
| 7 | Effect of hydrocolloids and emulsifiers on the rheological,microstruetural and quality characteristics of eggless cake显示文摘 | ASHWINI A JYOTSNA R INDRANI D | 2009 | Food Hydrocolloids2009，23，： | 1 |
| 8 | Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake显示文摘 | ASHWINI A JYOTSNA R INDRANI D | 2009 | Food Hydrocolloids2009，23，： | 1 |
| 9 | Effect of hydrocolloids and emulsifiers on the theological, microstructural and quality characteristics of eggless cake 显示文摘 | Ashwini A Jyotsna R Indrani D | 2009 | Food Hydrocolloids2009，23，3： | 1 |
| 10 | Improvement of rheological and baking properties of cake batters with emulsifier gels显示文摘 | Jyotsna R Prabhasankar P Indrani D | 2004 | Journal of Food Science2004，69，1： | 1 |
| 11 | Comparative assessment in enzyme activities and microbial populations during normal and vermicomposting显示文摘 | Haritha D S Vijayalakshmi K Jyotsna K P | 2009 | Journal of Environmental Biology2009，30，6： | 1 |
| 12 | Alveograph as a tool to assess the quality characteristics of wheat flour for parotta making 显示文摘 | INDRANI D SAI MANOHAR R JYOTSNA RAJIV G | 2007 | Journal of Food Engineering2007，78，4： | 1 |
| 13 | Effect of hydrocolloids and emulsifiers on the rheological,microstructural and quality characteristics of eggless cake显示文摘 | Ashwini A Jyotsna R Indrani D | 2009 | Food Hydrocolloids2009，23，3： | 1 |
| 14 | Myoblasts in pattern formation and gene therapy显示文摘 | Jyotsna D | 1993 | Science1993，9，： | 1 |
| 15 | Effect of hydrocolloids and emulsifiers on the rheological,microstructural and quality characteristics of eggless cake显示文摘 | ASHWINI A JYOTSNA R INDRANI D | | 0，，： | 1 |
| 16 | Efficacy and safety of low dose desmopressin orally disintegrating tablet in women with nocturia: results of a multicenter, randomized, double-blind,placebo controlled, parallel group study 显示文摘 | Peter K S Roger R D Jyotsna R | 2013 | J Urol2013，190，3： | 1 |
| 17 | Effect of hydrocolloids and emulsifiers on the rheological, microstruetural and qual- ity characteristics of eggless cake 显示文摘 | Ashwini A Jyotsna R Indrani D | 2009 | Food Hydrocolloids2009，23，3： | 1 |
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