[Portuguese health and medicine during the first quarter of the twentieth century through the lenses of Jorge Marçal da Silva]. [PDF]
Silva MM.
europepmc +1 more source
COMPARATIVE ANALYSIS OF SURGICAL HEMOSTATIC SPONGES IN LIVER INJURY: STUDY IN RATS. [PDF]
Fontes CER +3 more
europepmc +1 more source
Effect of Yak Skin Gelatin with Different Molecular Weights on the Properties of Gelatin/Polymethyl Vinyl Ether-<i>alt</i>-maleic-anhydride Copolymer Composite Scaffold Material. [PDF]
Zhang Y +6 more
europepmc +1 more source
[Fat graft and platelet-rich plasma versus fat alone myringoplasty]. [PDF]
Piñón-Hernández CD +3 more
europepmc +1 more source
Dietary supplementation of Lemna minor improves glycemic regulation in grass carp (Ctenopharyngodon idella). [PDF]
Banik A +6 more
europepmc +1 more source
Association between adherence to the Food Guide golden rule and health characteristics among adult Brazilian women: a cross-sectional study with VIGITEL data, 2018-2021. [PDF]
Almeida ALS +3 more
europepmc +1 more source
Sintesi di gelatina modificata con isocianati idrofobici e proprietà dei prodotti ottenuti
Riassunto Questo lavoro di tesi si è inserito in una delle linee di ricerca sviluppate all’interno del laboratorio di chimica macromolecolare del DCCI avente lo scopo di preparare materiali ibridi naturali/sintetici ad elevate prestazioni.
Cognigni, Federica
core
[Risk of transfusion and transplantation transmission of <i>Trypanosoma cruzi</i> infection in endemic countries in the AmericasRisco de infecção por <i>Trypanosoma cruzi</i> por transfusão e transplante em países endêmicos da Região das Américas]. [PDF]
Beltrán M +3 more
europepmc +1 more source
Supply and advertising of food and beverages with front-of-package warning labeling in schools of Metropolitan Lima 2023. [PDF]
Meza-Hernández M +2 more
europepmc +1 more source
The Leptin induced Hic-5 expression and actin puncta formation by the FAK/Src-dependent pathway in MCF10A mammary epithelial cells [PDF]
Isaías-Tizapa R +4 more
europepmc +1 more source

