Dietary “meats” and serum lipids von Flynn, M A, Naumann, H D, Nolph, G B, Krause, G, Ellersieck, M

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Water-soluble flavor and odor precursors of meat. 5. influence of heating on acid-extractable non-nucleotide chemical constituents of beef, lamb and pork von Macy, R.L, Naumann, H.D, Bailey, M.E

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Water-Soluble Flavor and Odor Precursors of Meat. 3. Changes in Nucleotides, Total Nusleosides and Bases of Beef, Pork and Lamb During Heating von MACY JR, ROBERT L., NAUMANN, H. DONALD, BAILEY, MILTON E.

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Utilisation of an operative difficulty grading scale for laparoscopic cholecystectomy von Griffiths, Ewen A., Hodson, James, Vohra, Ravi S., Marriott, Paul, Katbeh, Tarek, Zino, Samer, Nassar, Ahmad H. M.

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Allogeneic transplantation in multiple myeloma: long-term follow-up and cytogenetic subgroup analysis von Knop, Stefan, Engelhardt, Monika, Liebisch, Peter, Meisner, Christoph, Holler, Ernst, Metzner, Bernd, Peest, Dietrich, Kaufmann, Martin, Bunjes, Donald, Straka, Christian, Fischer, Thomas, Sezer, Orhan, Hentrich, Marcus, Ostermann, Helmut, Bassermann, Florian, Hess, Georg, Hertenstein, Bernd, Freund, Mathias, Kropff, Martin, Schmidt, Christian A., Wolf, Hans-Heinrich, Jung, Wolfram, Frickhofen, Norbert, Mielke, Stephan, Bargou, Ralf C., Maschmeyer, Georg, Svaldi, Mirija, Langer, Christian H., Gramatzki, Martin, Hebart, Holger, Kanz, Lothar, Einsele, Hermann

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Preoperative risk factors for conversion from laparoscopic to open cholecystectomy: a validated risk score derived from a prospective U.K. database of 8820 patients von Sutcliffe, Robert P, Hollyman, Marianne, Hodson, James, Bonney, Glenn, Vohra, Ravi S, Griffiths, Ewen A

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Ternary complexes in solution. 25. Influence of alkyl side chains with hydroxy or thioether groups on the stability of binary and ternary copper(II)-dipeptide complexes von Sigel, Helmut, Naumann, Christoph F, Prijs, Bernhard, McCormick, Donald B, Falk, Michael C

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Water-soluble flavor and odor precursors of meat. 4. influence of cooking on nucleosides and bases of beef steaks and roasts and their relationship to flavor, aroma and juiciness von Macy, R.L, Naumann, H.D, Bailey, M.E

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