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Studies in Health Technology and Informatics|August 10, 2012
Knowledge-based tacrolimus therapy for kidney transplant patientsWalter Seeling, Max Plischke, Christian SchuhStudies in Health Technology and Informatics|August 12, 2015
Knowledge-based immunosuppressive therapy for kidney transplant patients--from theoretical model to clinical integrationWalter Seeling, Max Plischke, Jeroen S de Bruin, et al.Journal of the American Medical Informatics Association : JAMIA|January 15, 2014
Data use and effectiveness in electronic surveillance of healthcare associated infections in the 21st century: a systematic reviewJeroen S de Bruin, Walter Seeling, Christian SchuhArtificial Intelligence in Medicine|December 27, 2015
Clinical decision support systems at the Vienna General Hospital using Arden Syntax: Design, implementation, and integrationChristian Schuh, Jeroen S de Bruin, Walter SeelingArtificial Intelligence in Medicine|November 14, 2015
Assessing the feasibility of a mobile health-supported clinical decision support system for nutritional triage in oncology outpatients using Arden SyntaxJeroen S de Bruin, Christian Schuh, Walter Seeling, et al.Computer Methods and Programs in Biomedicine|January 10, 2015
PSHREG: a SAS macro for proportional and nonproportional subdistribution hazards regressionMaria Kohl, Max Plischke, Karen Leffondré, et al.Plos One|November 22, 2014
Augmented backward elimination: a pragmatic and purposeful way to develop statistical modelsDaniela Dunkler, Max Plischke, Karen Leffondré, et al.Annals of Nutrition & Metabolism|June 20, 2015
Urine Osmolarity and Risk of Dialysis Initiation in a CKD CohortLise Bankir, Max Plischke, Nadine Bouby, et al.Journal of Agricultural and Food Chemistry|October 27, 2005
Characterization of (E,E,Z)-2,4,6-nonatrienal as a character impact aroma compound of oat flakesChristian Schuh, Peter SchieberleJournal of Agricultural and Food Chemistry|February 2, 2006
Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusionChristian Schuh, Peter SchieberlePageof 5