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Journal of Applied Biomechanics|December 17, 2008
Biomechanical comparison of the track start and the modified one-handed track start in competitive swimming: an intervention studyH Galbraith, J Scurr, C Hencken, et al.Journal of Pharmaceutical Sciences|November 17, 2022
Enhanced Transdermal Delivery of Acyclovir via Hydrogel Microneedle ArraysAlbatool Sabeeh Al-Badry, Mohammed Hussain Al-Mayahy, David J ScurrEuropean Journal of Pharmaceutics and Biopharmaceutics : Official Journal of Arbeitsgemeinschaft Fur Pharmazeutische Verfahrenstechnik E.V|December 28, 2020
Dendrimer-mediated permeation enhancement of chlorhexidine digluconate: Determination of in vitro skin permeability and visualisation of dermal distributionMelissa Kirkby, Akmal B Sabri, David J Scurr, et al.Journal of Pharmaceutical Sciences|March 22, 2026
Enhanced topical antimicrobial delivery for improved skin antisepsisMadeline Berrow, Nichola J Starr, David J Scurr, et al.Biointerphases|February 25, 2015
Multivariate ToF-SIMS image analysis of polymer microarrays and protein adsorptionAndrew L Hook, Philip M Williams, Morgan R Alexander, et al.Nanomaterials (Basel, Switzerland)|March 28, 2017
Properties of An Oral Nanoformulation of A Molecularly Dispersed Amphotericin B Comprising A Composite Matrix of Theobroma Oil and Bee'S WaxChloe See Wei Tan, Nashiru Billa, Clive J Roberts, et al.Medical Informatics = Medecine Et Informatique|July 1, 1991
Integrating a medical database and advisory systemO M Goodyear, M Hobsley, D G Jameson, et al.Proceedings of the National Academy of Sciences of the United States of America|June 17, 2020
Mechanisms of lipid preservation in archaeological clay ceramics revealed by mass spectrometry imagingSimon Hammann, David J Scurr, Morgan R Alexander, et al.Journal of Food Science|April 5, 2008
Utilization of okara, a byproduct from soymilk production, through the development of soy-based snack foodM Katayama, L A WilsonJournal of Food Science|April 5, 2008
Utilization of soybeans and their components through the development of textured soy protein foodsM Katayama, L A WilsonPageof 27