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Impact of Radiation Therapy on Clinical Outcome of Meningiomas

International journal of radiation oncology, biology, physics, 2013-10, Vol.87 (2), p.S262-S263

2013

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Evaluation and adaptation of the HADSS computer program in Texas Southern High Plains cotton

Weed technology, 2004-04, Vol.18 (2), p.315-324

2004

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Induction of Pyrimidine Dimers in Epidermal DNA of Hairless Mice by UVB: An Action Spectrum

Journal of investigative dermatology, 1983-03, Vol.80 (3), p.188-191

1983

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INTERPRETATION OF NITROGEN ADSORPTION ISOTHERMS OF OXIDIZED CARBON BLACKS

Proceedings of the Fifth Conference on Carbon, 1962, p.103-109

1962

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INTERCALATION OF COBALT (II) CHLORIDE IN GRAPHITE

Proceedings of the Fifth Conference on Carbon, 1962, p.132-138

1962

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PHYSICAL ADSORPTION AND THE SURFACE AREAS OF CARBON BLACKS

Proceedings of the Fourth Conference on Carbon, 1960, p.71-77

1960

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INFLUENCE OF HYDROGEN CONTENT ON OXIDATION OF CARBON BLACKS

Proceedings of the Fourth Conference on Carbon, 1960, p.79-85

1960

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Thermal Expansion of Extruded Graphite-ZrC Carbide Composites

Journal of applied physics, 1970-01, Vol.41 (13), p.5118-5121

1970

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Influence of filler morphology on electrical and thermal properties of the composites based on the polyethylene filled with thermally expanded graphite

Polimernyĭ zhurnal, 2019-03, Vol.41 (1), p.41-49

2019

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Shreir's Corrosion

Richardson, Tony J. A

1, 2009

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Effects of age, sex, and duration of postmortem aging on percentage yield of parts from broiler chicken carcasses

Poultry science, 2001-03, Vol.80 (3), p.376-379

2001

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Effect of calcium marination on biochemical and textural properties of peri-rigor chicken breast meat

Poultry science, 1997-01, Vol.76 (1), p.197-201

1997

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Influence of age and postchill carcass aging duration on chicken breast fillet quality

Poultry science, 2001-06, Vol.80 (6), p.808-812

2001

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Effect of electrical stimulation in combination with calcium chloride or sodium chloride treatments at constant ionic strength on moisture binding and textural quality of early-harvested breast fillets

Poultry science, 1997-10, Vol.76 (10), p.1446-1449

1997

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Effect of polyphosphate treatment and electrical stimulation on postchill changes in quality of broiler breast meat

Poultry science, 1999-02, Vol.78 (2), p.267-271

1999

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Effects of Electrical Stimulation and Simulated Conventional- and Extended Chilling Method on Cooked Chicken Breast Meat Texture and Yield

International journal of poultry science, 2005-01, Vol.4 (2), p.60-63

2005

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Evaluation of animal age and muscle type on beef log juice colour and residual GOT activity when cooked to target end-point temperature of 79.4 degrees C

Journal of the science of food and agriculture, 1999, Vol.79 (11), p.1507-1512

1999

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Effect of stunning time and polyphosphates on quality of cooked chicken breast meat

Poultry science, 1996-05, Vol.75 (5), p.677-681

1996

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Evaluation of Age, Gender, Strain, and Diet on the Cooked Yield and Shear Values of Broiler Breast Fillets

Journal of applied poultry research, 1999-07, Vol.8 (2), p.170-176

1999

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Effects of rigor state and addition of polyphosphate on the color of cooked turkey meat

Poultry science, 1994-07, Vol.73 (7), p.1149-1152

1994

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Physical degradation of lignified stem tissues by ruminal fungi

Applied and Environmental Microbiology, 1989-03, Vol.55 (3), p.611-616

1989

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Effect of time post-mortem on development of pink discoloration in cooked turkey breast meat

Poultry science, 1996-01, Vol.75 (1), p.140-143

1996

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In vitro digestion and textural strength of rind and pith of normal and brown midrib stems

Animal feed science and technology, 1993-09, Vol.43 (3), p.303-314

1993

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Moisture retention and textural properties of ground chicken meat as affected by sodium tripolyphosphate, ionic strength and pH

Journal of food science, 1992-11, Vol.57 (6), p.1291-1293

1992

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Sensory analysis and thiobarbituric acid values of precooked chicken patties stored up to three days and reheated by two methods

Poultry science, 1988-05, Vol.67 (5), p.736-742

1988

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Impact of Radiation Therapy on Clinical Outcome of Meningiomas

Evaluation and adaptation of the HADSS computer program in Texas Southern High Plains cotton

Induction of Pyrimidine Dimers in Epidermal DNA of Hairless Mice by UVB: An Action Spectrum

INTERPRETATION OF NITROGEN ADSORPTION ISOTHERMS OF OXIDIZED CARBON BLACKS

INTERCALATION OF COBALT (II) CHLORIDE IN GRAPHITE

PHYSICAL ADSORPTION AND THE SURFACE AREAS OF CARBON BLACKS

INFLUENCE OF HYDROGEN CONTENT ON OXIDATION OF CARBON BLACKS

Thermal Expansion of Extruded Graphite-ZrC Carbide Composites

Influence of filler morphology on electrical and thermal properties of the composites based on the polyethylene filled with thermally expanded graphite

Shreir's Corrosion

Effects of age, sex, and duration of postmortem aging on percentage yield of parts from broiler chicken carcasses

Effect of calcium marination on biochemical and textural properties of peri-rigor chicken breast meat

Influence of age and postchill carcass aging duration on chicken breast fillet quality

Effect of electrical stimulation in combination with calcium chloride or sodium chloride treatments at constant ionic strength on moisture binding and textural quality of early-harvested breast fillets

Effect of polyphosphate treatment and electrical stimulation on postchill changes in quality of broiler breast meat

Effects of Electrical Stimulation and Simulated Conventional- and Extended Chilling Method on Cooked Chicken Breast Meat Texture and Yield

Evaluation of animal age and muscle type on beef log juice colour and residual GOT activity when cooked to target end-point temperature of 79.4 degrees C

Effect of stunning time and polyphosphates on quality of cooked chicken breast meat

Evaluation of Age, Gender, Strain, and Diet on the Cooked Yield and Shear Values of Broiler Breast Fillets

Effects of rigor state and addition of polyphosphate on the color of cooked turkey meat

Physical degradation of lignified stem tissues by ruminal fungi

Effect of time post-mortem on development of pink discoloration in cooked turkey breast meat

In vitro digestion and textural strength of rind and pith of normal and brown midrib stems

Moisture retention and textural properties of ground chicken meat as affected by sodium tripolyphosphate, ionic strength and pH

Sensory analysis and thiobarbituric acid values of precooked chicken patties stored up to three days and reheated by two methods

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