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Food Chemistry|August 31, 2014
Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese)I Diezhandino, D Fernández, L González, et al.Food Research International (Ottawa, Ont.)|July 15, 2022
Consumer perception and emotional responses to plant-based cheesesAnika Falkeisen, Mackenzie Gorman, Sophie Knowles, et al.Journal of Hospital Medicine|April 17, 2013
Answering questions on call: pediatric resident physicians' use of handoffs and other resourcesMaireade E McSweeney, Christopher P Landrigan, Hongyu Jiang, et al.Nursing Research|November 1, 1993
Effectiveness of pH measurements in predicting feeding tube placement: an updateN Metheny, L Reed, L Wiersema, et al.The New Zealand Medical Journal|June 2, 2000
Establishment of a smoking cessation programme in primary and secondary care in CanterburyG I Town, P Fraser, S Graham, et al.Journal of Food Science|October 26, 2016
Manufacture and Incorporation of Liposome-Entrapped Ethylenediaminetetraacetic Acid into Model Miniature Gouda-Type Cheese and Subsequent Effect on Starter Viability, pH, and Moisture ContentLisa N McAuliffe, Kieran N Kilcawley, Jeremiah J Sheehan, et al.Biochimica Et Biophysica Acta|March 5, 2014
New features of the cell wall of the radio-resistant bacterium Deinococcus radioduransDomenica Farci, Matthew W Bowler, Joanna Kirkpatrick, et al.Journal of Food Science|November 24, 2007
The effect of natural cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefromC A Brickley, M A E Auty, P Piraino, et al.Biology of Blood and Marrow Transplantation : Journal of the American Society for Blood and Marrow Transplantation|December 2, 2008
Early recovery of CD4 T cell receptor diversity after "lymphoablative" conditioning and autologous CD34 cell transplantationJan Storek, Zhao Zhao, Yiping Liu, et al.The Journal of Cardiovascular Nursing|June 12, 2010
Cluster analysis of women's prodromal and acute myocardial infarction symptoms by race and other characteristicsJean C McSweeney, Mario A Cleves, Weizhi Zhao, et al.Pageof 126