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Cancer Cell|August 29, 2025
Safety and efficacy of a STAT3-targeted cyclic oligonucleotide: From murine models to a phase 1 clinical trial in pet cats with oral cancerJennifer R Grandis, Katherine A Skorupski, Ning Cheng, et al.
Journal of Medicinal Chemistry|January 11, 2014
Tetrahydroquinoline derivatives as potent and selective factor XIa inhibitorsMimi L Quan, Pancras C Wong, Cailan Wang, et al.
Journal of the American Society of Nephrology : JASN|May 21, 2013
LMX1B mutations cause hereditary FSGS without extrarenal involvementOlivia Boyer, Stéphanie Woerner, Fan Yang, et al.
American Journal of Medical Genetics. Part A|May 7, 2015
Clinical utility of a next generation sequencing panel assay for Marfan and Marfan-like syndromes featuring aortopathyWhitney Wooderchak-Donahue, Chad VanSant-Webb, Tatiana Tvrdik, et al.
Swiss Medical Weekly|November 19, 2021
Current practice of transitional care for adolescents and young adults in Swiss paediatric and adult rheumatology centresLut Berben, Nora Sigg, Mary Louise Daly, et al.
International Journal of Cancer|September 25, 2012
Brush border myosin Ia inactivation in gastric but not endometrial tumorsRocco Mazzolini, Paulo Rodrigues, Sarah Bazzocco, et al.
Meat Science|June 25, 2013
Nutrient database improvement project: the influence of U.S.D.A. Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef rib and plateJ N Martin, J C Brooks, L D Thompson, et al.
Journal of the American Society of Nephrology : JASN|May 31, 2014
A homozygous missense mutation in the ciliary gene TTC21B causes familial FSGSEvelyne Huynh Cong, Albane A Bizet, Olivia Boyer, et al.
Nature Communications|January 17, 2025
Incomplete remyelination via therapeutically enhanced oligodendrogenesis is sufficient to recover visual cortical functionGustavo Della-Flora Nunes, Lindsay A Osso, Johana A Haynes, et al.
Meat Science|April 29, 2014
Nutrient database improvement project: the influence of USDA quality and yield grade on the separable components and proximate composition of raw and cooked retail cuts from the beef chuckS E West, K B Harris, A N Haneklaus, et al.
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