Intravenous Drug Abuser Treated for Chronic Infected Open Forearm Fracture with Shortening and Primary Wound Closure

Autor: Abhijith Annasamudram, MD, Ahmed H. Elhessy, MD, Ipek G. Eralp, MD, Janet D. Conway, MD

Publikováno v: Plastic and Reconstructive Surgery, Global Open, Vol 11, Iss 12, p e5465 (2023)

Summary:. Neglected and open forearm fracture wounds accompanied by shortening are complex injuries that are seldom reported in the known literature. We describe a patient with a history of chronic intravenous drug abuse (IVDA) and a neglected forear

Externí odkaz: https://doaj.org/article/3ce1602b6ba644ec986bfa3f2a00a1dd

Inhibitory control performance is repeatable over time and across contexts in a wild bird population

Autor: Davidson, Gabrielle L., Reichert, Michael S., Coomes, Jenny R., Kulahci, Ipek G., de la Hera, Iván, Quinn, John L.

Publikováno v: In Animal Behaviour May 2022 187:305-318

How does cognition shape social relationships?

Autor: Wascher, Claudia A. F., Kulahci, Ipek G., Langley, Ellis J. G., Shaw, Rachael C.

Publikováno v: Philosophical Transactions: Biological Sciences, 2018 Sep . 373(1756), 1-9.

Externí odkaz: https://www.jstor.org/stable/26499015

Delayed Population Explosion of an Introduced Butterfly

Autor: Boggs, Carol L., Holdren, Cheryl E., Kulahci, Ipek G., Bonebrake, Timothy C., Inouye, Brian D., Fay, John P., McMillan, Ann, Williams, Ernest H., Ehrlich, Paul R.

Publikováno v: Journal of Animal Ecology, 2006 Mar 01. 75(2), 466-475.

Externí odkaz: https://www.jstor.org/stable/3505590

Effect of α-Tocopherol, Storage Temperature and Storage Time on Quality Characteristics and Oxidative Stability of Chicken Kavurma, traditional Turkish cooked meat product

Autor: Nacak, B, Dikici, A, Yel, N, Zaimoğulları, K, İpek, G, Özer, M

Publikováno v: Περιοδικό της Ελληνικής Κτηνιατρικής Εταιρείας; Τόμ. 74 Αρ. 2 (2023); 5623-5632
Journal of the Hellenic Veterinary Medical Society; Vol. 74 No. 2 (2023); 5623-5632

During storage of meat products, 4°C storage temperature is recommended however temperature in retails could rise to 15°C and maintaining quality of products becomes a challenge at higher temperatures. Thus, the aim of present study was determining

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=epublishingj::98785b63e4dc7f7083ea73bf06f48984
https://ejournals.epublishing.ekt.gr/index.php/jhvms/article/view/29331