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M Behrends

Showing results (21-30 of 32) with videos related to

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Experimental Physiology|February 24, 2001
No protection of the porcine kidney by ischaemic preconditioningM Behrends, M K Walz, A Kribben, et al.
Der Unfallchirurg|February 14, 2007
[A web-based e-learning tool in academic teaching of trauma surgery. First experiences and evaluation results]M Citak, C Haasper, M Behrends, et al.
Poultry Science|May 22, 2008
The effects of low-atmosphere stunning and deboning time on broiler breast meat qualityV Battula, M W Schilling, Y Vizzier-Thaxton, et al.
Transfusion Medicine (Oxford, England)|April 21, 2006
Recombinant factor VIIa reduces transfusion requirements in liver transplant patients with high MELD scoresC U Niemann, M Behrends, D Quan, et al.
Meat Science|November 9, 2011
Postmortem regulation of glycolysis by 6-phosphofructokinase in bovine M. Sternocephalicus pars mandibularisRyan D Rhoades, D Andy King, Blaine E Jenschke, et al.
HNO|April 16, 2024
[Open educational resources for otorhinolaryngology : A pilot study on needs assessment and implementation]C V Degen, F Schwitzing, S Long, et al.
Meat Science|April 9, 2010
Use of cluster analysis and preference mapping to evaluate consumer acceptability of choice and select bovine M. longissimus lumborum steaks cooked to various end-point temperaturesT B Schmidt, M W Schilling, J M Behrends, et al.
Neuroradiology|July 5, 2006
eLearning in education and advanced training in neuroradiology: introduction of a web-based teaching and learning applicationJ E W Zajaczek, F Götz, T Kupka, et al.
Meat Science|March 16, 2012
Sensory properties and instrumental texture analysis of chevon patties from intact male Boer and Kiko goats harvested at four endpointsC M Leick, J M Behrends, S G Solaiman, et al.
Journal of Animal Science|February 12, 2005
Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaksJ M Behrends, K J Goodson, M Koohmaraie, et al.
Pageof 4

Showing results (21-30 of 32) with videos related to

Sort By:
Pageof 4
Experimental Physiology|February 24, 2001
No protection of the porcine kidney by ischaemic preconditioningM Behrends, M K Walz, A Kribben, et al.
Der Unfallchirurg|February 14, 2007
[A web-based e-learning tool in academic teaching of trauma surgery. First experiences and evaluation results]M Citak, C Haasper, M Behrends, et al.
Poultry Science|May 22, 2008
The effects of low-atmosphere stunning and deboning time on broiler breast meat qualityV Battula, M W Schilling, Y Vizzier-Thaxton, et al.
Transfusion Medicine (Oxford, England)|April 21, 2006
Recombinant factor VIIa reduces transfusion requirements in liver transplant patients with high MELD scoresC U Niemann, M Behrends, D Quan, et al.
Meat Science|November 9, 2011
Postmortem regulation of glycolysis by 6-phosphofructokinase in bovine M. Sternocephalicus pars mandibularisRyan D Rhoades, D Andy King, Blaine E Jenschke, et al.
HNO|April 16, 2024
[Open educational resources for otorhinolaryngology : A pilot study on needs assessment and implementation]C V Degen, F Schwitzing, S Long, et al.
Meat Science|April 9, 2010
Use of cluster analysis and preference mapping to evaluate consumer acceptability of choice and select bovine M. longissimus lumborum steaks cooked to various end-point temperaturesT B Schmidt, M W Schilling, J M Behrends, et al.
Neuroradiology|July 5, 2006
eLearning in education and advanced training in neuroradiology: introduction of a web-based teaching and learning applicationJ E W Zajaczek, F Götz, T Kupka, et al.
Meat Science|March 16, 2012
Sensory properties and instrumental texture analysis of chevon patties from intact male Boer and Kiko goats harvested at four endpointsC M Leick, J M Behrends, S G Solaiman, et al.
Journal of Animal Science|February 12, 2005
Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaksJ M Behrends, K J Goodson, M Koohmaraie, et al.
Pageof 4