Bimodal distribution of trauma-related acute kidney injury (TrAKI): A clinical review
Eleni Sertaridou, Christina Alexopoulou, Vasilios Papaioannou
Late complications of the Rastelli procedure - infective endocarditis and homograft stenosis: A case report
Elena-Andreea Sava, Ilie-Marius Ciorba, Claudiu-Ionut Sântean, Andrei Manea, Nicoleta-Maria Crăciun-Ciorba
Real-world clinical decision of andexanet alfa administration for intracranial hemorrhage during anticoagulant therapy using factor Xa inhibitor
Shigeo Yamashiro, Keisuke Harada, Shunsuke Izumi, Yusuke Morikawa, Tomoko Ikemoto, Koki Kameno, Tomoaki Goto, Yuki Ohmori, Masatomo Kaji, Akitake Mukasa
Decisions, outcomes, and learning from what didn’t go wrong
Razvan Azamfirei
Evidence-based fluid resuscitation of the septic HFpEF patient: A narrative review of the literature
Maxwell Ward, Roshan Acharya, Anthony Loschner
Evaluation of the Genetic Structure of Polish Red-and-White Cattle to Support Their Genetic Resources Conservation Program
Anna Radko, Ewa Sosin, Anna Koseniuk, Agnieszka Szumiec
Slaughter Value and Meat Technological and Consumer Quality of Puławska Fattening Pigs with Different Carcass Leanness*
Marek Babicz, Magdalena Szyndler-Nędza, Kinga Kropiwiec-Domańska, Marcin Hałabis
Impact of Pumpkin Seed Cake (Cucurbita Pepo L.) on Growth Performance, Carcass Traits and Meat Quality of Rabbits*
Zuzanna Siudak, Dorota Kowalska, Sylwia Pałka, Dorota Wojtysiak, Paweł Bielański, Michał Kmiecik, Agnieszka Otwinowska-Mindur
How to Build, Operate and Maintain HVDC Converter Stations with Sustainability in Mind
F. Grasso Brigato, Anita Liparoto, Marco Balzoni, Arman Derviškadić, Madeleine Stolpe, Michele De Nigris, Pierpaolo Girardi
Microbial Activities Integration Among Aquaculture Systems for Better Sustainability – A Review
Mohamed R. Soaudy, Abdallah Ghonimy
Alternative Feed Ingredients for Yellow Corn and Soybean Meal in Poultry
Ahmed A. Saleh, Abdullah S. Alawam, Tarek A. Ebeid, Basheer Nusairat, Mohamed S. El-Kholy, Hassan A. Rudayni, Ahmed A. Allam, Mahmoud Alagawany
Composition of Volatile Compounds as an Effect of Fatty Acid Catabolism During Long-Term Fermentation of Dry-Cured Salami-Type Sausages, Made From Meat of Polish Red (PR) and White-Backed (WB) Cattle Breeds with the Addition of White and Black Garlic*
Ewelina Węsierska, Małgorzata Pasternak, Katarzyna Niemczyńska-Wróbel, Robert Gąsior, Krzysztof Wojtycza, Jacek Słupski