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Surgical Infections|February 2, 2026
Advancing Surgical Infection Science in the Americas: Highlights from the 2025 Panamerican Trauma CongressMarco Yanes Anzola, Juan Carlos Salamea, Pablo Ottolino, et al.
The American Surgeon|March 15, 2011
Civilian and military trauma: does civilian training prepare surgeons for the battlefield?Michael S Truitt, Van Johnson, Manuel Rivera, et al.
Animal Science Journal = Nihon Chikusan Gakkaiho|February 24, 2015
Effect of crossbreeding with Limousine, Rubia Gallega and Belgium Blue on meat quality and fatty acid profile of Holstein calvesGonzalo Domingo, Antonio Iglesias, Lorenzo Monserrat, et al.
Toxicon : Official Journal of the International Society on Toxinology|December 12, 2022
Phenolic compounds as natural microbial toxin detoxifying agentsBeyza Saricaoglu, Büşra Gültekin Subaşı, Funda Karbancioglu-Guler, et al.
Food Chemistry|October 17, 2022
Recent advancements in natural colorants and their application as coloring in food and in intelligent food packagingNoemí Echegaray, Nihal Guzel, Manoj Kumar, et al.
Molecules (Basel, Switzerland)|November 26, 2022
Modulation in Techno-Functional, Textural Properties, In Vitro Starch Digestibility and Macromolecular-Structural Interactions of Pasta with Potato (Solanum tuberosum L.)Savita Sharma, Nancy Malhotra, Arashdeep Singh, et al.
Antioxidants (Basel, Switzerland)|September 28, 2021
Natural Antioxidants from Endemic Leaves in the Elaboration of Processed Meat Products: Current StatusLidiana Velázquez, John Quiñones, Rommy Díaz, et al.
World Journal of Surgery|June 23, 2010
Out with the old, in with the new: a novel approach to treating pain associated with rib fracturesMichael S Truitt, R Clark Mooty, Joseph Amos, et al.
Molecules (Basel, Switzerland)|October 27, 2019
Influence of Potato Crisps Processing Parameters on Acrylamide Formation and BioaccesibilityEmmanuel Martinez, Jose A Rodriguez, Alicia C Mondragon, et al.
Food Chemistry|July 28, 2024
Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chipsRaquel Lucas-González, Celia Carrillo, Laura Purriños, et al.
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