Evaluation of the significance of the maillard browning reaction, caramelization, and flavor development in beef steaks von Rode, H.R., Fehrman, C.E., Blair, A.D., Underwood, K.R., Zuelly, S.M.S.

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Cytotoxicity and genotoxicity of pulp capping materials in two cell lines von Camargo, S. E. A., Camargo, C. H. R., Hiller, K.-A., Rode, S. M., Schweikl, H., Schmalz, G.

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The use of Faecal Microbiota Transplantation (FMT) in Europe: a Europe-wide survey von Baunwall, S.M.D., Terveer, E.M., Dahlerup, J.F., Erikstrup, C., Arkkila, P., Vehreschild, M.J.G.T., Ianiro, G., Gasbarrini, A., Sokol, H., Kump, P.K., Satokari, R., Looze, D. de, Vermeire, S., Nakov, R., Brezina, J., Helms, M., Kjeldsen, J., Rode, A.A., Kousgaard, S.J., Alric, L., Trang-Poisson, C., Scanzi, J., Link, A., Stallmach, A., Kupcinskas, J., Johnsen, P.H., Garborg, K., Rodriguez, E.S., Serrander, L., Brummer, R.J., Galperine, K.T., Goldenberg, S.D., Mullish, B.H., Williams, H.R., Iqbal, T.H., Ponsioen, C., Kuijper, E.J., Cammarota, G., Keller, J.J., Hvas, C.L.

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Piezo1 integration of vascular architecture with physiological force von Li, J, Hou, B, Tumova, S, Muraki, K, Bruns, A, Ludlow, M.J, Sedo, A, Hyman, A.J, McKeown, L, Young, R.S, Yuldasheva, N.Y, Majeed, Y, Wilson, L.A, Rode, B, Bailey, M.A, Kim, H.R, Fu, Z, Carter, D.A.L, Bilton, J, Imrie, H, Ajuh, P, Dear, T.N, Cubbon, R.M, Kearney, M.T, Prasad, K.R, Evans, P.C, Ainscough, J.F.X, Beech, D.J

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