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Canadian Journal of Anaesthesia = Journal Canadien D'Anesthesie|May 1, 1992
Reconstituted thiopentone retains its alkalinity without bacterial contamination for up to four weeksC L Wong, C B Warriner, J P McCormack, et al.
The Journal of Laryngology and Otology|April 23, 2005
A study of out-of-hours facilities in otolaryngology: current provision and problemsR Moorthy, M Magarey, A Joshi, et al.
Irish Journal of Medical Science|August 13, 2005
Health-related quality of life during four-layer compression bandaging for venous ulcer disease: a randomised controlled trialM Clarke-Moloney, J F O'Brien, P A Grace, et al.
The Journal of Biological Chemistry|December 23, 1994
Identification of an internal topogenic signal sequence in human Band 3, the erythrocyte anion exchangerL Y Tam, T W Loo, D M Clarke, et al.
Healthcare (Basel, Switzerland)|October 16, 2025
Agile Comprehensive Care: A Pragmatic Trial of a Systemic Intervention for High Utilizers of Emergency DepartmentsMelissa Casey, Dinali Perera, Hung Vo, et al.
Journal of Plastic, Reconstructive & Aesthetic Surgery : JPRAS|October 28, 2025
A comparative study of pharyngolaryngectomy free flap reconstruction: A 12-year retrospective analysis at a single centerH Bright, A Onderková, R Goodall, et al.
Human Vaccines & Immunotherapeutics|September 16, 2025
Managing allergy-related COVID-19 vaccine hesitancy: A multi-methods analysis of practitioner notes and referral outcomesRichard M Clarke, Stephen P O'Hickey, Elaine Walklet, et al.
The Journal of Physical Chemistry. B|June 1, 2016
Using Neutron Reflectometry to Discern the Structure of Fibrinogen Adsorption at the Stainless Steel/Aqueous InterfaceMary H Wood, Kathryn L Browning, Robert D Barker, et al.
Comprehensive Reviews in Food Science and Food Safety|December 15, 2020
Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscleJoanne M Hughes, Frank M Clarke, Peter P Purslow, et al.
Meat Science|September 13, 2019
Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review)Peter P Purslow, Robyn D Warner, Frank M Clarke, et al.
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