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Critical Reviews in Food Science and Nutrition
|
November 13, 2015
Marine phospholipids: The current understanding of their oxidation mechanisms and potential uses for food fortification
F S H Lu, N S Nielsen, C P Baron, et al.
Experimental Neurology
|
July 1, 1986
S-100 protein and laminin: immunocytochemical markers for human Schwann cells in vitro
E Scarpini, G Meola, P Baron, et al.
New York State Journal of Medicine
|
October 1, 1988
Issues related to the medical certification of death. A physician survey
M A Freedman, G A Rushford, E N McQuillen, et al.
Journal De Radiologie
|
November 5, 2005
[Foraminal, epidural and intravertebral migration of a calcified degenerated intervertebral disk]
S Aufort, G Larroque, E Decoux, et al.
Food Chemistry
|
September 18, 2012
Oxidative degradation and non-enzymatic browning due to the interaction between oxidised lipids and primary amine groups in different marine PL emulsions
F S H Lu, N S Nielsen, C P Baron, et al.
International Journal of Clinical Pharmacology Research
|
January 1, 1992
Phenotypic and proliferative properties of Schwann cells from nerves of diabetic patients
E Scarpini, R Doronzo, P Baron, et al.
Journal of Agricultural and Food Chemistry
|
December 7, 2006
Identification of carbonylated protein in frozen rainbow trout (Oncorhynchus mykiss) fillets and development of protein oxidation during frozen storage
Inger V H Kjaersgård, Mette R Nørrelykke, Caroline P Baron, et al.
Journal of Neurocytology
|
April 1, 1994
Developmental expression of P0 mRNA and P0 protein in the sciatic nerve and the spinal nerve roots of the rat
P Baron, M Shy, H Honda, et al.
Thrombosis and Haemostasis
|
August 31, 1976
Inhibition of fibrinolysis in the burned-infected rat: antiplasmin induced by burn wound infection
W A Andes, R B Lindberg, D D McEuen, et al.
Acta Neurologica Scandinavica
|
March 21, 2012
Neurological features of Fabry disease: clinical, pathophysiological aspects and therapy
A Bersano, S Lanfranconi, C Valcarenghi, et al.
Page
of 26
Search research articles
Search
Showing results (111-120 of 253) with videos related to
Sort By:
Page
of 26
Critical Reviews in Food Science and Nutrition
|
November 13, 2015
Marine phospholipids: The current understanding of their oxidation mechanisms and potential uses for food fortification
F S H Lu, N S Nielsen, C P Baron, et al.
Experimental Neurology
|
July 1, 1986
S-100 protein and laminin: immunocytochemical markers for human Schwann cells in vitro
E Scarpini, G Meola, P Baron, et al.
New York State Journal of Medicine
|
October 1, 1988
Issues related to the medical certification of death. A physician survey
M A Freedman, G A Rushford, E N McQuillen, et al.
Journal De Radiologie
|
November 5, 2005
[Foraminal, epidural and intravertebral migration of a calcified degenerated intervertebral disk]
S Aufort, G Larroque, E Decoux, et al.
Food Chemistry
|
September 18, 2012
Oxidative degradation and non-enzymatic browning due to the interaction between oxidised lipids and primary amine groups in different marine PL emulsions
F S H Lu, N S Nielsen, C P Baron, et al.
International Journal of Clinical Pharmacology Research
|
January 1, 1992
Phenotypic and proliferative properties of Schwann cells from nerves of diabetic patients
E Scarpini, R Doronzo, P Baron, et al.
Journal of Agricultural and Food Chemistry
|
December 7, 2006
Identification of carbonylated protein in frozen rainbow trout (Oncorhynchus mykiss) fillets and development of protein oxidation during frozen storage
Inger V H Kjaersgård, Mette R Nørrelykke, Caroline P Baron, et al.
Journal of Neurocytology
|
April 1, 1994
Developmental expression of P0 mRNA and P0 protein in the sciatic nerve and the spinal nerve roots of the rat
P Baron, M Shy, H Honda, et al.
Thrombosis and Haemostasis
|
August 31, 1976
Inhibition of fibrinolysis in the burned-infected rat: antiplasmin induced by burn wound infection
W A Andes, R B Lindberg, D D McEuen, et al.
Acta Neurologica Scandinavica
|
March 21, 2012
Neurological features of Fabry disease: clinical, pathophysiological aspects and therapy
A Bersano, S Lanfranconi, C Valcarenghi, et al.
Page
of 26