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Vox Sanguinis, ISSN 0042-9007, 07/2018, Volume 113, Issue 5, pp. 485 - 488
To enable rapid availability of plasma in emergency situations, the shelf‐life of thawed fresh‐frozen plasma (FFP) has been extended from 24 h to 5 days. The... 
fresh‐frozen plasma | thawed plasma | haemostatic potential | stability | octaplas | fresh-frozen plasma | Thrombin | Biological products | Solvents | Forming | Storage | Cold storage | Clotting
Journal Article
The Lancet, ISSN 0140-6736, 03/2019, Volume 393, Issue 10178, pp. 1264 - 1265
Improvements in embryo freezing protocols and the introduction of vitrification to clinical in-vitro fertilisation (IVF) have led to the rapid adoption of... 
MEDICINE, GENERAL & INTERNAL | FRESH | METAANALYSIS | Polycystic ovary syndrome | Chorionic gonadotropin | Fertilization | Vitrification | Implantation | Pituitary (anterior) | Gonadotropins | Embryos | Patients | Freezing | Genetic screening | Pregnancy | Embryo transfer | Preeclampsia | Progesterone | Index Medicus | Abridged Index Medicus
Journal Article
Food and Bioprocess Technology, ISSN 1935-5130, 10/2013, Volume 6, Issue 10, pp. 2931 - 2937
The potential of visible and near infrared (VIS/NIR) hyperspectral imaging was investigated as a rapid and nondestructive technique to determine whether fish... 
Biotechnology | Chemistry | Frozen–thawed fish | Food Science | Chemistry/Food Science, general | Fresh fish | Least squares-support vector machine | Agriculture | Differentiation | Hyperspectral imaging | Frozen-thawed fish | STORAGE | TEXTURE | SPECTROSCOPY | FOOD SCIENCE & TECHNOLOGY | FAT | CLASSIFICATION | TOOL | Fish as food | Equipment and supplies | Image processing | Noise control
Journal Article
Limnology and Oceanography, ISSN 0024-3590, 11/2013, Volume 58, Issue 6, pp. 1998 - 2012
Compared to the well‐studied open water of the “growing” season, under‐ice conditions in lakes are characterized by low and rather constant temperature, slow... 
BACTERIAL COMMUNITY COMPOSITION | NORTH-ATLANTIC OSCILLATION | COVERED LAKES | TEMPERATE LAKES | OCEANOGRAPHY | ANTARCTIC LAKES | SHALLOW LAKE | OXYGEN DEPLETION | OXIDIZING BACTERIA | FRESH-WATER LAKES | EUTROPHIC LAKE | LIMNOLOGY | Thermal properties | Lakes | Environmental aspects | Naturvetenskap | Natural Sciences
Journal Article
The New England Journal of Medicine, ISSN 0028-4793, 08/2016, Volume 375, Issue 6, pp. 523 - 533
Journal Article
Food Chemistry, ISSN 0308-8146, 2010, Volume 119, Issue 2, pp. 524 - 532
The 3% chitosan solutions incorporating 10% fish oil (w/w chitosan, containing 91.2% EPA and DHA) with or without the addition of 0.8% vitamin E were prepared.... 
Fresh | EPA and DHA | Frozen | Lingcod and fillets | Physicochemical and microbial quality | Chitosan coating | STORAGE | SURIMI | LIPID OXIDATION | FOOD SCIENCE & TECHNOLOGY | FATTY-ACIDS | ICE | NUTRITION & DIETETICS | SARDINE SARDINA-PILCHARDUS | TEMPERATURE | EDIBLE FILMS | DISEASE | CHEMISTRY, APPLIED | FOOD | Coatings | Fatty acids | Coatings industry
Journal Article
Food Chemistry, ISSN 0308-8146, 2006, Volume 99, Issue 2, pp. 335 - 341
The effects of frozen storage at −18 °C on the chemical and sensory qualities of fish fingers produced from unwashed and washed mirror carp ( ) mince were... 
Frozen storage | Washing | Carp | Fish fingers | Fatty acids | Quality | fatty acids | LIPID OXIDATION | FOOD SCIENCE & TECHNOLOGY | MUSCLE | frozen storage | FATTY-ACIDS | MINCE | fish fingers | FRESH-WATER FISH | quality | carp | washing | EXTRACTION | NUTRITION & DIETETICS | COOKING | COD | FILLETS | CHEMISTRY, APPLIED | PROTEINS
Journal Article