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59篇 您的检索式：作者名="Parthiban R"

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	题名	作者	年代	出处	被引量
1	The Impact of Information Technology Investments and Diversification Strategies on Enterprise Performance 显示文摘	MURALI D R CHARI S D PARTHIBAN D	2008	Management Science2008，54，1：	1
2	Performance of aluminium anodes under heat treatment显示文摘	ASHOK S R VENKATARAMANI A PARTHIBAN G T SRINWASAN S PALANISWAMY N MANI A RAGHAVAN M	2002	Corrosion on Prevention & Control2002，49，2：	1
3	Genetic diversity among Jatropha species as revealed by RAPD markers显示文摘	Ganesh Ram S Parthiban K T Senthil Kumar R	2008	Genet Resour Crop Evol2008，55，6：	1
4	Channges in the functional properties of Tilapia ( Oreocchromis mossam- bicus) protein during storage in ice显示文摘	Parthiban F Sankar T V Anandan R	2005	Fishery Tech- nology2005，42，2：	1
5	Structures, energies and vibrational frequencies of dinitrogen pentoxide 显示文摘	Parthiban S Raghunandan B N Sumathi R	1996	Journal of Molecular Structure ( Theochem)1996，367，：	1
6	Evolution of WDM Optical IP Networks: A Cost and Energy Perspective 显示文摘	TUCKER R S PARTHIBAN R BALIGA J	2009	Journal of Light- wave Technology2009，27，3：	1
7	International diversification and firm performance: role of information technology investments 显示文摘	Murali D R Chari Sarv Devaraj Parthiban David	2007	Journal of World Business2007，，42：	1
8	Performance of aluminium anodes under heat treatment显示文摘	Ashok S R Venkataramani A Parthiban G T	2002	Corrosion Prevention and Control2002，49，2：	1
9	Meningiomas显示文摘	Ian R Whittle Colin Smith Parthiban Navoo Donald Collie	2004	The Lancet2004，，9420：	1
10	The impact of processing techniques on tea volatiles 显示文摘	RAVICHANDRAN R PARTHIBAN R	1998	Food Chemistry1998，62，3：	1
11	The impact of processing techniques on tea volatiles显示文摘	Ravichandran R Parthiban R	1998	Food Chemistry1998，62，：	1
12	Carotenoid composition, distribution and degradation to flavor volatiles during black tea manufacture and the effect of carotenoid supplementation on tea quality and aroma显示文摘	Ravichandran R Parthiban R	2002	Food Chemistry2002，78，：	1
13	Tea carotenoids 显示文摘	Ravichandran R Parthiban R	1997	Planters Chronicle1997，93，：	1
14	The impact of processing techniques on tea volatiles显示文摘	Ravichandran R Parthiban R	1998	Food Chemistry1998，62，：	1
15	Carotenoid composition ,distribution and degradation to flavor volatiles during black tea manu- facture and the effect of carotenoid supplementation on tea quality and aroma显示文摘	Ravichandran R Parthiban R	2002	Food Chemistry2002，78，：	1
16	Exploration of artificial neural network[ANN]to predict the electrochemical characteristics of lithium-ion cells显示文摘	T Parthiban R Ravi N Kalaiselvi		0，，04：	1
17	The impact of processing techniques on tea volatiles显示文摘	Ravichandran R Parthiban R		0，，：	1
18	Changes in enzyme activities (polyphenol oxidase and phenylalanine ammonia lyase) with type of tea leaf and during black tea manufacture and the effect of anzyme supplementation of dhool on black tea quality显示文摘	RAVICHANDRAN R PARTHIBAN R	1998	Food Chemistry1998，62，：	1
19	Carotenoid composition,distribution and degradation to flavor volatiles during black tea manufacture and the effect of carotenoid supplementation on tea quality and aroma显示文摘	Ravichandran R Parthiban R		0，，：	1
20	Lipid occurrence, distribution and degradation to flavour volatiles during tea processing显示文摘	RAVICHANDRAN R PARTHIBAN R	2000	Food Chemistry2000，68，：	1

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