Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Chun-Hong Tang"'
Autor:
Ke Bi, De-meng Xia, Lin Fan, Xiao-fei Ye, Yi Zhang, Meng-jun Shen, Hong-wei Chen, Yang Cong, Hui-ming Zhu, Chun-hong Tang, Jing Yuan, Yin Wang
Publikováno v:
Frontiers in Oncology, Vol 11 (2021)
ObjectiveTo develop and prospective validate an ultrasound (US) prediction model to differentiate between benign and malignant subpleural pulmonary lesions (SPLs).MethodsThis study was conducted retrospectively from July 2017 to December 2018 (develo
Externí odkaz:
https://doaj.org/article/993efe31b351413d86677bbffc2223a4
Is bone morphogenetic protein 2 effective, safe and cost-efficient in nonunion surgery of long bones
Publikováno v:
Journal of Limb Lengthening & Reconstruction, Vol 6, Iss 1, Pp 54-60 (2020)
Background: The prevalence of fracture nonunion surgery is increasing in the general population with greater advancement in trauma surgery. Increasingly complex injuries involving the limbs are now amenable for limb preservation surgery, where in the
Externí odkaz:
https://doaj.org/article/d6d1063311cd4e77bc3d0d431b547036
Publikováno v:
Strategies in Trauma and Limb Reconstruction. 18:32-36
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5afc1e56a20860fccb93fcad418b3a5b
https://doi.org/10.5005/jp-journals-10080-1576
https://doi.org/10.5005/jp-journals-10080-1576
Publikováno v:
In Colloids and Surfaces B: Biointerfaces 2004 36(2):105-109
Is bone morphogenetic protein 2 effective, safe and cost-efficient in nonunion surgery of long bones
Publikováno v:
Journal of Limb Lengthening & Reconstruction, Vol 6, Iss 1, Pp 54-60 (2020)
Background: The prevalence of fracture nonunion surgery is increasing in the general population with greater advancement in trauma surgery. Increasingly complex injuries involving the limbs are now amenable for limb preservation surgery, where in the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f48b0dc2e15b1ec4fd24398e5cfadd3
https://doi.org/10.4103/jllr.jllr_9_20
https://doi.org/10.4103/jllr.jllr_9_20
Publikováno v:
Journal of Food Quality. 38:256-267
The effects of low-frequency, high-power ultrasound (40 kHz, 1,500 W) on meat quality and connective tissue collagen of beef semitendinosus muscle were assessed. Beef steaks were sonicated for 10, 20, 30, 40, 50 or 60 min. The effects of ultrasound o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::126c07bfae08e9e37daa5f10edc77132
https://doi.org/10.1111/jfq.12141
https://doi.org/10.1111/jfq.12141
Publikováno v:
JOURNAL OF HUNAN AGRICULTURAL UNIVERSITY. 37:689-692
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8eda7dd4e0b69645b4260980f16c2df
https://doi.org/10.3724/sp.j.1238.2011.00689
https://doi.org/10.3724/sp.j.1238.2011.00689
Direct One‐Pot Reductive N‐Alkylation of Nitroarenes by using Alcohols with Supported Gold Catalysts
Publikováno v:
Chemistry – A European Journal. 17:7172-7177
The formation of C N bonds is one of the most important transformations in chemistry because nitrogen-containing compounds, particularly amines and their derivatives, are versatile building blocks for various organic molecules and essential precursor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad7513aeb7f939cc06a6993d1df9e50f
https://doi.org/10.1002/chem.201100393
https://doi.org/10.1002/chem.201100393
Publikováno v:
Surface Science. 601:5412-5418
The structural and electronic properties of fully-relaxed PbTiO 3 (0 0 1) oxygen-vacancy surface with PbO and TiO 2 terminations are investigated by first-principles calculations. In contrast to the perfect surface, the smaller surface rumples and in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22f71a2496047f3df1e9ec436213a54c
https://doi.org/10.1016/j.susc.2007.08.026
https://doi.org/10.1016/j.susc.2007.08.026
Publikováno v:
Journal of the science of food and agriculture. 96(5)
Marinating is a Chinese traditional meat-processing method using aged brine that brings popular flavor together with food safety issues. In this study a novel method named quantitative marinating (QM) was developed to improve Chinese traditional mari
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::8830a050e51f732e3f202faf24b23436
https://pubmed.ncbi.nlm.nih.gov/25988332
https://pubmed.ncbi.nlm.nih.gov/25988332