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Journal of Agricultural and Food Chemistry|July 10, 2008
Water content or water activity: what rules crispy behavior in bread crust?N H van Nieuwenhuijzen, C Primo-Martín, M B J Meinders, et al.The Journal of Bone and Joint Surgery. American Volume|January 4, 2013
Effect of sliding-taper compared with composite-beam cemented femoral prosthesis loading regime on proximal femoral bone remodeling: a randomized clinical trialRaveen L Jayasuriya, Simon C Buckley, Andrew J Hamer, et al.European Journal of Biochemistry|July 1, 1987
Factor VIII binds to von Willebrand factor via its Mr-80,000 light chainR J Hamer, J A Koedam, N H Beeser-Visser, et al.Journal of Agricultural and Food Chemistry|July 6, 2006
Do sulfhydryl groups affect aggregation and gelation properties of ovalbumin?Kerensa Broersen, Annemarie M M Van Teeffelen, Anneke Vries, et al.The Journal of Arthroplasty|January 25, 2022
Minimum 5-Year Outcomes of a Multicenter, Prospective, Randomized Control Trial Assessing Clinical and Radiological Outcomes of Patient-Specific Instrumentation in Total Knee ArthroplastyMatthew J Hampton, Caroline M Blakey, Alex A Anderson, et al.Environmental Toxicology and Chemistry|January 26, 2002
Partitioning, bioavailability, and toxicity of the pyrethroid insecticide cypermethrin in sedimentsSteve J Maund, Mick J Hamer, Mike C G Lane, et al.Journal of Bone and Mineral Research : the Official Journal of the American Society for Bone and Mineral Research|November 11, 2003
Variation in the TNF gene promoter and risk of osteolysis after total hip arthroplastyJ Mark Wilkinson, A Gerard Wilson, Ian Stockley, et al.ACS Nano|January 24, 2022
Moiré Superlattice Effects and Band Structure Evolution in Near-30-Degree Twisted Bilayer GrapheneMatthew J Hamer, Alessio Giampietri, Viktor Kandyba, et al.Nano Letters|January 12, 2018
Nanometer Resolution Elemental Mapping in Graphene-Based TEM Liquid CellsDaniel J Kelly, Mingwei Zhou, Nick Clark, et al.Journal of Agricultural and Food Chemistry|September 10, 2010
Gluten protein composition in several fractions obtained by shear induced separation of wheat flourElizabeth E J van der Zalm, Katarzyna J Grabowska, Maurice Strubel, et al.Pageof 20