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Neurosurgical Focus|September 2, 2016
An improved reservoir for the flushing test to diagnose shunt insufficiencyHans-Georg Schlosser, Hans-Joachim Crawack, Christoph Miethke, et al.
American Journal of Otolaryngology|November 26, 2008
A gelatin-thrombin matrix for hemostasis after endoscopic sinus surgeryBradford A Woodworth, Rakesh K Chandra, Jeffrey D LeBenger, et al.
American Journal of Rhinology & Allergy|April 11, 2014
Systematic review of immunotherapy for chronic rhinosinusitisKristen DeYoung, Jennifer L Wentzel, Rodney J Schlosser, et al.
Marine Drugs|September 26, 2013
Marine derived hamacanthins as lead for the development of novel PDGFRβ protein kinase inhibitorsBoris Pinchuk, Eugen Johannes, Sheraz Gul, et al.
Rapid Communications in Mass Spectrometry : RCM|March 26, 2018
Mapping the tandem mass spectrometric characteristics of citrulline-containing peptidesArnold Steckel, Katalin Uray, Lilla Turiák, et al.
Schizophrenia Research|February 9, 2019
Development and testing of a web-based battery to remotely assess cognitive health in individuals with schizophreniaBruno Biagianti, Melissa Fisher, Benjamin Brandrett, et al.
Mass Spectrometry Reviews|December 3, 2021
Collision energies: Optimization strategies for bottom-up proteomicsÁgnes Révész, Helga Hevér, Arnold Steckel, et al.
Journal of Speech, Language, and Hearing Research : JSLHR|April 11, 2023
Miniature Linguistic Systems for Individuals With Autism Spectrum Disorder: A Systematic Review and Meta-AnalysisPaul J Simeone, Ralf W Schlosser, Sarah E Frampton, et al.
Scandinavian Journal of Clinical and Laboratory Investigation|October 22, 2019
The effects of sampling from a peripheral venous catheter compared to repeated venepunctures on markers of coagulation, inflammation, and endothelial functionLine Espenhain Landgrebe, Louise Schlosser Mose, Yaseelan Palarasah, et al.
Journal of Food Protection|April 16, 2020
Assessment of the Risk of Salmonellosis Linked to the Consumption of Liquid Egg Products Made from Internally Contaminated Shell Eggs Initially Stored at 65°F (18°C) Compared with Eggs Stored at 45°F (7°C)Régis Pouillot, Wayne Schlosser, Jane M VAN Doren, et al.
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