Results 91 to 100 of about 42,811 (152)
Clinical case of polymicrobial and multidrug-resistant posttraumatic chronic hip infection treatment. [PDF]
J Bone Jt InfectVadnjal U +4 more
europepmc +1 more source
From serum inflammatory markers to fluid, tissue, and molecular assays: current advances in the laboratory diagnosis of bone and joint infections. [PDF]
Front Cell Infect MicrobiolLi J +6 more
europepmc +1 more source
Flame Retardancy Index (FRI) for Polymer Materials Ranking [PDF]
Polymers, 2023 In 2019, we introduced Flame Retardancy Index (FRI) as a universal dimensionless index for the classification of flame-retardant polymer materials (Polymers, 2019, 11(3), 407).
Mohammad Reza Saeb +2 more
exaly +2 more sources
The FRI Classification – A New Classification of Fracture-Related Infections [PDF]
InjuryAim: To identify the most relevant factors with respect to the management of fracture-related infection (FRI) and to develop a comprehensive FRI classification that guides decision-making and allows scientific comparison.
Mario Morgenstern +2 more
exaly +2 more sources
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Erkenntnis, 2020
zbMATH Open Web Interface contents unavailable due to conflicting licenses.
openaire +1 more source
zbMATH Open Web Interface contents unavailable due to conflicting licenses.
openaire +1 more source
British Journal of Nursing, 2010
Is anyone else more than a little bit sceptical about Andrew Lansley’s plans to have big businesses like McDonald’s and PepsiCo help write the UK’s health policy? Alarm bells certainly went off in my head when I read an article in The Guardian recently detailing these plans (Lawrence, 2010)
openaire +2 more sources
Is anyone else more than a little bit sceptical about Andrew Lansley’s plans to have big businesses like McDonald’s and PepsiCo help write the UK’s health policy? Alarm bells certainly went off in my head when I read an article in The Guardian recently detailing these plans (Lawrence, 2010)
openaire +2 more sources
A study of the aroma of fried bacon and fried pork loin
Journal of the Science of Food and Agriculture, 2004AbstractAroma compounds in the headspace volatiles of fried bacon and fried pork loin were identified. The concentrations of volatiles in bacon were much lower than those in pork loin, except for nitrogen compounds. It is likely that these differences were caused by the presence of nitrite in bacon.
María L Timón +3 more
openaire +1 more source