Heat-induced changes in porcine annulus fibrosus biomechanics

被引:0
|
作者
DePuy Acromed, 32 Paramount Drive, Raynham, MA 02767, United States [1 ]
不详 [2 ]
不详 [3 ]
不详 [4 ]
不详 [5 ]
机构
来源
| 1600年 / 233-240卷 / February 2004期
关键词
Compendex;
D O I
暂无
中图分类号
学科分类号
摘要
Collagen - Heat treatment - Microstructure - Patient treatment - Tissue
引用
收藏
相关论文
共 50 条
  • [31] Heat-induced changes in dairy products containing sucrose
    Rozycki, S. D.
    Buera, M. P.
    Pauletti, M. S.
    FOOD CHEMISTRY, 2010, 118 (01) : 67 - 73
  • [32] Heat-induced gelation of porcine blood plasma proteins as affected by pH
    Davila, Eduard
    Pares, Dolors
    Cuvelier, Gerard
    Relkin, Perla
    MEAT SCIENCE, 2007, 76 (02) : 216 - 225
  • [33] HEAT-INDUCED FLUORESCENCE CHANGES IN CHLOROPHYLL OF THE PHOTOSYNTHETIC APPARATUS
    DZHAVRSHYAN, DM
    KHACHATRYAN, NM
    SOVIET PLANT PHYSIOLOGY, 1981, 28 (05): : 689 - 692
  • [34] HEAT-INDUCED CHANGES IN PAMPINIFORM PLEXUS ARTERY OF RAM
    SAND, RS
    DUTT, RH
    JOURNAL OF ANIMAL SCIENCE, 1971, 33 (01) : 268 - &
  • [35] Kinetics of heat-induced changes in foods: A workflow proposal
    van Boekel, M. A. J. S.
    JOURNAL OF FOOD ENGINEERING, 2021, 306
  • [36] HEAT-INDUCED CHANGES IN THE RAT PAROTID-GLAND
    HOROWITZ, M
    MITTELMAN, G
    ORON, Y
    ARCHIVES OF ORAL BIOLOGY, 1983, 28 (11) : 1037 - 1041
  • [37] Deep-Frying Oil: Heat-Induced Changes
    Mendonca, Marcio Antonio
    Coelho Araujo, Wilma Maria
    Borgo, Luiz Antonio
    Araujo, Hugo Clemente
    JOURNAL OF CULINARY SCIENCE & TECHNOLOGY, 2015, 13 (02) : 116 - 132
  • [38] HEAT-INDUCED STRUCTURAL AND MECHANICAL CHANGES OF BASALT WOOL
    WOJNAROVITS, I
    GLASTECHNISCHE BERICHTE-GLASS SCIENCE AND TECHNOLOGY, 1988, 61 (06): : 157 - 160
  • [39] EFFECT OF SELECTED AMIDES ON HEAT-INDUCED CHANGES IN MILK
    FOX, PF
    NASH, BM
    HORAN, TJ
    OBRIEN, J
    MORRISSEY, PA
    JOURNAL OF DAIRY RESEARCH, 1980, 47 (02) : 211 - 219
  • [40] Reaction kinetics of heat-induced colour changes in soymilk
    Kwok, KC
    MacDougall, DB
    Niranjan, K
    JOURNAL OF FOOD ENGINEERING, 1999, 40 (1-2) : 15 - 20