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Food Research International (Ottawa, Ont.)|May 3, 2017
Influence of morphology and polymorphic transformation of fat crystals on the freeze-thaw stability of mayonnaise-type oil-in-water emulsionsC Ishibashi, H Hondoh, S UenoInterventional Neuroradiology : Journal of Peritherapeutic Neuroradiology, Surgical Procedures and Related Neurosciences|August 4, 2010
Intracranial Aneurysm Embolization Using Interlocking Detachable Coils. Correlation between Volume Embolization Rate and Coil CompactionK Satoh, S Matsubara, H Hondoh, et al.Pageof 1