Showing results (511-520 of 2,059) with videos related to
Sort By:
Pageof 206
Arthritis and Rheumatism|July 1, 1983
Social and economic impacts of four musculoskeletal conditions. A study using national community-based dataJ S Kramer, E H Yelin, W V EpsteinThe International Journal of Artificial Organs|November 1, 1979
Amberlite hemoperfusion in the treatment of acute drug intoxicationJ L Rosenbaum, M S Kramer, R M RajaAmbulatory Pediatrics : the Official Journal of the Ambulatory Pediatric Association|March 15, 2006
Case-control confusionMartha A Hellems, Michael S Kramer, Gregory F HaydenBeilstein Journal of Organic Chemistry|November 16, 2019
A new approach to silicon rhodamines by Suzuki-Miyaura coupling - scope and limitationsThines Kanagasundaram, Antje Timmermann, Carsten S Kramer, et al.Plos One|August 18, 2018
Inter-rater agreement in trait judgements from facesRobin S S Kramer, Mila Mileva, Kay L RitchieBeilstein Journal of Organic Chemistry|November 1, 2019
Synthesis of a dihalogenated pyridinyl silicon rhodamine for mitochondrial imaging by a halogen dance rearrangementJessica Matthias, Thines Kanagasundaram, Klaus Kopka, et al.Peerj|June 19, 2018
Unfamiliar face matching with photographs of infants and childrenRobin S S Kramer, Jerrica Mulgrew, Michael G ReynoldsThe American Journal of Medicine|October 1, 1987
An outlier theory of cancer curability. Tumor cell differentiation as a therapeutic goalE J Seifter, M L Levitt, B S KramerDie Nahrung|January 1, 1985
[Comparative studies on the enzymatic absorption of protein hydrolysates in the small intestine of the rat. 3. The absorption trypsins thermatatic and trypsin-thermatatic hydrolysates of a fava bean protein isolate compared to an equimolar mixture of free amino acids]J Proll, M Friedrich, J Noack, et al.Die Nahrung|January 1, 1980
[Physiological importance of the microvilli-bound leucine arylamidase in the final digestion of proteins. III. Exopeptidatic activities of purified microvilli against peptides mixtures in the presence and after the removal of free amino acids]M Friedrich, J Uhlig, G Schenk, et al.Pageof 206