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	题名	作者	年代	出处	被引量
1	Ferroelectric and electromechanical properties of poly (vinylidene- fluoride - trifluoroethylene- chlorotrifluo - roethylene) terpolymer 显示文摘	Xu Haisheng Cheng Z Y Olson D Mai T Zhang Q M Kavarnos G	2001	Applied Physics Letters2001，78，：	1
2	Similarity measures between intuitionistic fuzzy (vague) sets: A com- parative analysis 显示文摘	Li Y H Olson D L Qin Z	2007	Pattern Recognition Letters2007，28，2：	1
3	Orthodontic tooth movement causes decreased promoter expression of collagen type 1, bone sialoprotein and alpha -smooth muscle actin in the periodontal ligament显示文摘	Olson C Uribe F Kalajzic Z et aI	2012	Orthodontics & craniofacial research2012，15，：	1
4	Mechanism and kinetics of cyanogens chloride formation from the chlorination of glycine 显示文摘	Na C Z Olson T M	2006	Environment Science and Technology2006，40，5：	1
5	Free volume in layered organ silicate-polystyrene nanocomposites 显示文摘	Olson B G Peng Z L Me J D Gervey	1997	Materials Science Forum1997，，：	1
6	Similarity measures intuitionistic fuzzy(vague)sets:a comparative analysis显示文摘	Li Y H Olson D L Qin Z	2007	Pattern Recognition Letters2007，28，：	1
7	Tempera- ture and time dependence of orthopositronium forma- tion in Polystyrene显示文摘	Peng Z L Olson B G McGervey J D	1999	Polymer1999，40，：	1
8	Temperature and time dependence of orthopositronium formation in polystyrene显示文摘	Peng Z L Olson B G MeGervey J D Jamieson A M	1998	Polymer1998，40，：	1
9	Stabilization of quercetinparadoxically reduces its proapoptotic effect on UVB-irradiatedhuman keratinocytes显示文摘	Olson E R Melton T Dong Z	2008	Cancer Prev Res2008，1，5：	1
10	MicroRNA1 influences cardiac differentiation in Drosophila and regulates Notch signaling显示文摘	Kwon C Han Z Olson E N	2005	Proc Natl Acad Sci U S A2005，，18：	1
11	Similarity measures between intuitionistic fuzzy (vague) sets: a comparative analysis显示文摘	Li Y H Olson D L Qin Z	2007	Pattern Recognition Letters2007，28，2：	1
12	Myo-cardin sumoylation transactivates cardiogenic genes in pluripotent10T1/2 fibroblasts显示文摘	Wang J Li A Wang Z Feng X Olson EN Schwartz RJ	2007	Mol Cell Biol2007，27，2：	1
13	Free volume in layered organosilicate-polystyrene nanocomposites显示文摘	Olson B G Peng Z L McGervey J D	1997	Materials Science Forum1997，，：	1
14	查看详情显示文摘	Dai Y Hartandi K Ji Z Ji Z. Ahmed A. Albert D. Bauch J. Bouska J. Bousquet P. Cunha G. Glaser K. Harris C. Hickman D. Guo J. Li J. Marcotte P. Marsh K. Moskey M. Martin R. Olson A. Osterling D. Pease L. Soni N. Stewart K. Stoll V. Tapang P. Reuter D. D		0，，：	1
15	Thesequence and de novo assembly of the giant panda genome显示文摘	LI R FAN W TIAN G ZHU H HE L CAI J HUANG Q CAIQ LI B BAI Y ZHANG Z ZHANG Y WANG W LI J WEI F LI H JIAN M LI J ZHANG Z NIELSEN R LI D GU W YANG Z XUAN Z RYDER OA LEUNG FC ZHOU Y CAO J SUN X FU Y FANG X GUO X WANG B HOU R SHEN F MU B NI P LIN R QIAN W WANG G YU C NIE W WANGJ WU Z LIANG H MIN J WU Q CHENG S RUAN J WANGM SHI Z WEN M LIU B REN X ZHENG H DONG D COOKK SHAN G ZHANG H KOSIOL C XIE X LU Z ZHENG H LI Y STEINER CC LAM TT LIN S ZHANG Q LI G TIAN J GONG T LIU H ZHANG D FANG L YE C ZHANG J HU W XU A REN Y ZHANG G BRUFORD MW LI Q MA L GUOY AN N HU Y ZHENG Y SHI Y LI Z LIU Q CHEN Y ZHAO J QU N ZHAO S TIAN F WANG X WANG H XU L LIU X VINAR T WANG Y LAM TW YIU SM LIU S ZHANGH LI D HUANG Y WANG X YANG G JIANG Z WANG J QIN N LI L LI J BOLUND L KRISTIANSEN K WONG GK OLSON M ZHANG X LI S YANG H WANG J WANG J	2010	Na-ture2010，463，：	1
16	Similarity measures between intuitionistic fuzzy (vague) sets : a comparative analysis 显示文摘	Li Y H Olson D L Qin Z	2007	Pattern Recognition Letters2007，28，：	1
17	FreezeLthaw stability of cooked pork sausages as affected by salt, phosphate, pH, and carrageenan显示文摘	DeFreitas Z Sebranek J G Olson D G	1997	Food science1997，62，3：	1
18	Carrageenan effects on salt-soluble meat proteins in model systems显示文摘	DEFREITAS Z SEBRANEK J G OLSON D G	1997	Journal of Food Science1997，62，3：	1
19	Stability of cyanogen ehlonde m the presence of free chlorine and monochloramine显示文摘	Na C Z Olson T M	2004	Environmental Science & Technology2004，38，22：	1
20	Freeze/thaw stability of cooked pork sausages as affected by salt, phosphate, pH, and carrageenan 显示文摘	De Freitas Z Sebranek J G Olson D G	1997	Food Science1997，62，3：	1

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