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Transfusion and Apheresis Science, ISSN 1473-0502, 2010, Volume 43, Issue 1, pp. 51 - 59
Abstract Red blood cells can be stored in liquid suspension in approved additive solutions for periods up to 6 weeks with 0.4% hemolysis, 84% 24-h in vivo... 
Hematology, Oncology and Palliative Medicine | PROLONGED STORAGE | LEUKOCYTE-DEPLETION | IN-VITRO | STORED RBCS | TRANSFUSION | NITRIC-OXIDE | ACUTE LUNG INJURY | CLINICAL CONSEQUENCES | HEMATOLOGY | TRANSMITTED BACTERIAL-INFECTION | BLOOD-CELLS | Blood Preservation - methods | Blood Preservation - adverse effects | Humans | Erythrocytes | Proteins
Journal Article
Nuclear Engineering and Technology, ISSN 1738-5733, 03/2018, Volume 50, Issue 2, pp. 313 - 317
Licenses for the storage of spent nuclear fuel (SNF) and vitrified highly active waste in casks under dry conditions are limited to 40 years and have to be... 
Highly Active Waste | Barrier Concept | Prolonged Dry Storage | Cladding Integrity | Technical Support Organization | Spent Nuclear Fuel | NUCLEAR SCIENCE & TECHNOLOGY | BURNUP | 원자력공학
Journal Article
Anaesthesia, ISSN 0003-2409, 01/2015, Volume 70, Issue s1, pp. 29 - e12
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 2007, Volume 45, Issue 1, pp. 1 - 17
This review focuses on the effects of freezing storage on the microstructure and baking performance of frozen doughs, and provides an overview of the... 
Dough improver | Frozen storage | Bread | Frozen dough | bread | frozen dough | SUCROSE ESTERS | RHEOLOGICAL PROPERTIES | BAKING PERFORMANCE | FOOD SCIENCE & TECHNOLOGY | dough improver | frozen storage | RESPONSE-SURFACE METHODOLOGY | ELECTRON-MICROSCOPY | PROLONGED STORAGE | HYDROPHILIC GUMS | WHEAT-FLOUR DOUGHS | PROCESSING CONDITIONS | WATER-CONTENT
Journal Article
Poultry Science, ISSN 0032-5791, 04/2018, Volume 97, Issue 4, pp. 1429 - 1440
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 09/2012, Volume 56, Issue 2, pp. 119 - 126
Whole wheat flour is increasingly popular as research continues to reveal the benefits of whole grains and the food industry offers more whole grain options... 
Shelf-life | Enzymes | Bran | Stability | Nutrition | Bread | VITAMIN-E | BAKING PROPERTIES | FOOD SCIENCE & TECHNOLOGY | WATER-HOLDING CAPACITY | LIPASE ACTIVITY | BRAN PARTICLE-SIZE | PROLONGED STORAGE | RED WINTER-WHEAT | DIETARY FIBER | HARD RED | ALPHA-AMYLASE ACTIVITY
Journal Article