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Exploring transformative learning for trainee pharmacists through interprofessional simulation: a constructivist interview study

Advances in simulation (London), 2021-09, Vol.6 (1), p.1-31, Article 31

2021

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Major Phenolic Compounds in Olive Oil Modulate Bone Loss in an Ovariectomy/Inflammation Experimental Model

Journal of agricultural and food chemistry, 2008-10, Vol.56 (20), p.9417-9422

2008

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Dose–response study of effect of oleuropein, an olive oil polyphenol, in an ovariectomy/inflammation experimental model of bone loss in the rat

Clinical nutrition (Edinburgh, Scotland), 2006-10, Vol.25 (5), p.859-868

2006

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A comprehensive overview of blue-veined cheeses

International dairy journal, 2024-07, Vol.154, Article 105926

2024

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Exploring alternative salting methods to reduce sodium content in blueveined cheeses

International dairy journal, 2023-03, Vol.138

2023

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P49 See a stick cut it or carpe diem

BMJ simulation & technology enhanced learning, 2017-11, Vol.3 (Suppl 2), p.A64

Mardon, Julie

2017

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P49 See a stick cut it or carpe diem

BMJ simulation & technology enhanced learning, 2017-11, Vol.3, p.A56

Mardon, Julie

2017

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Functional changes in Bleu d’Auvergne cheese during ripening

Food chemistry, 2022-12, Vol.397, p.133850-133850, Article 133850

2022

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Snakes and ladders: An integrative literature review of refugee doctors' workforce integration needs

Medical education, 2024-07, Vol.58 (7), p.782-796

2024

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Exploring alternative salting methods to reduce sodium content in blue-veined cheeses

International dairy journal, 2023-03, Vol.138, p.105555, Article 105555

2023

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Black Lucques olives prevented bone loss caused by ovariectomy and talc granulomatosis in rats

British journal of nutrition, 2007-05, Vol.97 (5), p.1012-1020

2007

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Dietary Protein Supplementation Increases Peak Bone Mass Acquisition in Energy-Restricted Growing Rats

Pediatric research, 2009-11, Vol.66 (5), p.513-518

2009

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Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese

Journal of dairy science, 2019, Vol.102 (1), p.1-13

2019

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Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese

Journal of dairy science, 2019-01, Vol.102, p.1-13

2019

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How can the NaCl content of ripened Fourme d'Ambert cheese be reduced using innovative dry surface salting processes?

International journal of dairy technology, 2024-05, Vol.77 (2), p.548-558

2024

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Draining and salting as responsible key steps in the generation of the acid-forming potential of cheese: Application to a soft blue-veined cheese

Journal of dairy science, 2016-09, Vol.99, p.6927-6936

2016

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Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese

Journal of dairy science, 2019-01, Vol.102 (1), p.1-13

2019

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0089 Sepsis 6 Bundle Delivery In The Emergency Department. Simulation And Video Feedback Enables Real Quality Improvement

BMJ simulation & technology enhanced learning, 2014-11, Vol.1 (Suppl 1), p.A4

Mardon, Julie

2014

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Potential of fluorescence spectroscopy to predict fatty acid composition of beef

Meat science, 2016-03, Vol.113, p.124-131

2016

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Draining and salting as responsible key steps in the generation of the acid-forming potential of cheese: Application to a soft blue-veined cheese

Journal of dairy science, 2016-09, Vol.99 (9), p.6927-6936

2016

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The development of a marker system for Pharmacists’ Behavioural Skills

The International journal of pharmacy practice, 2023-09, Vol.31 (5), p.520-527

2023

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PG106 In-situ interprofessional simulation in the emergency department

BMJ simulation & technology enhanced learning, 2020-11, Vol.6 (Suppl 1), p.A90-A91

2020

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Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type

International journal of food sciences and nutrition, 2016-05, Vol.67 (4), p.412-421

2016

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0172 This Is What I Learnt Multi-professional Multi-speciality In-situ Simulation What Did Each Group Learn From The Session?

BMJ simulation & technology enhanced learning, 2014-11, Vol.1 (Suppl 1), p.A49

2014

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O19 Use of an in situ simulated patient journey to inform strategic improvement in organisational needlestick policy

BMJ simulation & technology enhanced learning, 2017-11, Vol.3, p.A13

2017

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Exploring transformative learning for trainee pharmacists through interprofessional simulation: a constructivist interview study

Major Phenolic Compounds in Olive Oil Modulate Bone Loss in an Ovariectomy/Inflammation Experimental Model

Dose–response study of effect of oleuropein, an olive oil polyphenol, in an ovariectomy/inflammation experimental model of bone loss in the rat

A comprehensive overview of blue-veined cheeses

Exploring alternative salting methods to reduce sodium content in blueveined cheeses

P49 See a stick cut it or carpe diem

P49 See a stick cut it or carpe diem

Functional changes in Bleu d’Auvergne cheese during ripening

Snakes and ladders: An integrative literature review of refugee doctors' workforce integration needs

Exploring alternative salting methods to reduce sodium content in blue-veined cheeses

Black Lucques olives prevented bone loss caused by ovariectomy and talc granulomatosis in rats

Dietary Protein Supplementation Increases Peak Bone Mass Acquisition in Energy-Restricted Growing Rats

Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese

Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese

How can the NaCl content of ripened Fourme d'Ambert cheese be reduced using innovative dry surface salting processes?

Draining and salting as responsible key steps in the generation of the acid-forming potential of cheese: Application to a soft blue-veined cheese

Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese

0089 Sepsis 6 Bundle Delivery In The Emergency Department. Simulation And Video Feedback Enables Real Quality Improvement

Potential of fluorescence spectroscopy to predict fatty acid composition of beef

Draining and salting as responsible key steps in the generation of the acid-forming potential of cheese: Application to a soft blue-veined cheese

The development of a marker system for Pharmacists’ Behavioural Skills

PG106 In-situ interprofessional simulation in the emergency department

Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type

0172 This Is What I Learnt Multi-professional Multi-speciality In-situ Simulation What Did Each Group Learn From The Session?

O19 Use of an in situ simulated patient journey to inform strategic improvement in organisational needlestick policy

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