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Activation of coagulation and angiogenesis in cancer: immunohistochemical localization in situ of clotting proteins and vascular endothelial growth factor in human cancer

The American journal of pathology, 1998-02, Vol.152 (2), p.399-411

1998

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Thermal destruction of Listeria monocytogenes in ground pork prepared with and without soy hulls

Journal of food protection, 1995-05, Vol.58 (5), p.573-576

1995

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Time spent in state-recommended functions by consultant dietitians in Wisconsin skilled nursing facilities

Journal of the American Dietetic Association, 1991-01, Vol.91 (1), p.52-56

1991

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Food safety: Review and Implications for Dietitians and Dietetic Technicians

Journal of the American Dietetic Association, 1996-02, Vol.96 (2), p.163-171

1996

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Isolation of Ins P 4 and Ins P 6 binding proteins from human platelets: Ins P 4 promotes Ca2+ efflux from inside-out plasma membrane vesicles containing 104 kDa GAP1IP4BP protein

Biochemical journal, 1996-05, Vol.315 (3), p.1027-1034

1996

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Thermal inactivation of Listeria monocytogenes in chicken gravy

Journal of food protection, 1992-07, Vol.55 (7), p.492-496

1992

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Heparin abolishes the chemotherapy-induced increase in plasma fibrinopeptide A levels

The American journal of medicine, 1990-07, Vol.89 (1), p.25-28

1990

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Markers of thrombotic activity in arterial disease

Archives of surgery (Chicago. 1960), 1987-08, Vol.122 (8), p.897

1987

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Data structures for integrating quality and cost factors in a foodservice operation

Journal of food protection, 1981-05, Vol.44 (5), p.364-368

1981

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Percent retention of vitamin C in whipped potatoes after pre-service holding

Journal of the American Dietetic Association, 1983-10, Vol.83 (4), p.454-458

1983

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Variables affecting productivity in food service systems of nursing homes

Journal of the American Dietetic Association, 1981-04, Vol.78 (4), p.342-348

1981

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Estimation of product yield and numbers of portions of turkey rolls in a convection oven

Journal of the American Dietetic Association, 1989-03, Vol.89 (3), p.409-411

1989

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Authors’ Reply

Journal of the American Dietetic Association, 1996-08, Vol.96 (8), p.751

1996

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Software selection: Can a demonstration computer package help?

Journal of the American Dietetic Association, 1988-09, Vol.88 (9), p.1087-1089

1988

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Productivity in foodservice systems in fourteen nursing homes

Journal of the American Dietetic Association, 1980-08, Vol.77 (2), p.159-164

1980

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Research Methods in Human Ecology/Home Economics

American Dietetic Association. Journal of the American Dietetic Association, 1989, Vol.89 (9), p.1392

1989

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Failure of the Bactec® 460 radiometer to detect cryptococcus neoformans fungemia in an AIDS patient

American journal of clinical pathology, 1987-06, Vol.87 (6), p.783-786

1987

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Activities of and time spent by the project dietitian in implementing a custom-designed decision support system for a computer

Journal of the American Dietetic Association, 1988-02, Vol.88 (2), p.200-205

1988

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METHODOLOGY FOR INCORPORATING NUTRITIVE VALUES OF PREPARED INGREDIENTS INTO MATRICES FOR FOODSERVICE DECISION-MAKING

Foodservice research international, 1988-02, Vol.5 (1), p.13-27

1988

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METHODOLOGY FOR INCORPORATING NUTRITIVE VALUES OF PREPARED INGREDIENTS INTO MATRICES FOR FOODSERVICE DECISION-MAKING1

Foodservice research international, 1988-02, Vol.5 (1), p.13-27

1988

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Quality of beef stew in a hospital chill food-service system1

Journal of the American Dietetic Association, 1978-01, Vol.72 (1), p.31-37

1978

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Fibrinopeptide a During Normal Pregnancy

American journal of perinatology, 1988-01, Vol.5 (1), p.70-73

1988

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A Diagnostic Protocol for Bacteremia Due to Aerobic Coryneforms

Laboratory medicine, 1986-04, Vol.17 (4), p.217-220

1986

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Some data on temperature, yield, moisture and fat content of typical foods Effect of microwave heating in cook/chill foodservice systems

Journal of the American Dietetic Association, 1980-09, Vol.77 (3), p.289-295

1980

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Effect of end temperature of initial cooking on yield and moisture of beef loaf during processing Hospital cook/chill foodservice systems

Journal of the American Dietetic Association, 1979-07, Vol.75 (1), p.34-37

1979

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Activation of coagulation and angiogenesis in cancer: immunohistochemical localization in situ of clotting proteins and vascular endothelial growth factor in human cancer

Thermal destruction of Listeria monocytogenes in ground pork prepared with and without soy hulls

Time spent in state-recommended functions by consultant dietitians in Wisconsin skilled nursing facilities

Food safety: Review and Implications for Dietitians and Dietetic Technicians

Isolation of Ins P 4 and Ins P 6 binding proteins from human platelets: Ins P 4 promotes Ca2+ efflux from inside-out plasma membrane vesicles containing 104 kDa GAP1IP4BP protein

Thermal inactivation of Listeria monocytogenes in chicken gravy

Heparin abolishes the chemotherapy-induced increase in plasma fibrinopeptide A levels

Markers of thrombotic activity in arterial disease

Data structures for integrating quality and cost factors in a foodservice operation

Percent retention of vitamin C in whipped potatoes after pre-service holding

Variables affecting productivity in food service systems of nursing homes

Estimation of product yield and numbers of portions of turkey rolls in a convection oven

Authors’ Reply

Software selection: Can a demonstration computer package help?

Productivity in foodservice systems in fourteen nursing homes

Research Methods in Human Ecology/Home Economics

Failure of the Bactec® 460 radiometer to detect cryptococcus neoformans fungemia in an AIDS patient

Activities of and time spent by the project dietitian in implementing a custom-designed decision support system for a computer

METHODOLOGY FOR INCORPORATING NUTRITIVE VALUES OF PREPARED INGREDIENTS INTO MATRICES FOR FOODSERVICE DECISION-MAKING

METHODOLOGY FOR INCORPORATING NUTRITIVE VALUES OF PREPARED INGREDIENTS INTO MATRICES FOR FOODSERVICE DECISION-MAKING1

Quality of beef stew in a hospital chill food-service system1

Fibrinopeptide a During Normal Pregnancy

A Diagnostic Protocol for Bacteremia Due to Aerobic Coryneforms

Some data on temperature, yield, moisture and fat content of typical foods Effect of microwave heating in cook/chill foodservice systems

Effect of end temperature of initial cooking on yield and moisture of beef loaf during processing Hospital cook/chill foodservice systems

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