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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1945 4
1946 5
1947 3
1948 6
1949 2
1951 5
1952 39
1953 56
1954 89
1955 88
1956 96
1957 103
1958 67
1959 53
1960 38
1961 57
1962 35
1963 2
1964 18
1965 56
1966 567
1967 923
1968 1075
1969 1314
1970 1258
1971 1402
1972 1342
1973 1309
1974 1198
1975 1118
1976 890
1977 823
1978 771
1979 753
1980 845
1981 825
1982 851
1983 948
1984 980
1985 998
1986 1037
1987 1005
1988 1121
1989 1193
1990 1112
1991 1003
1992 1077
1993 1039
1994 1141
1995 1095
1996 1085
1997 1053
1998 1033
1999 1017
2000 1075
2001 1196
2002 1165
2003 1296
2004 1286
2005 1367
2006 1413
2007 1344
2008 1466
2009 1483
2010 1586
2011 1731
2012 2042
2013 2102
2014 2065
2015 2030
2016 2024
2017 1901
2018 1941
2019 1418
2020 50
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63,864 results
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Page 1
Rheological properties of lactose-free dairy desserts.
Sahin S, Hamamci H, Garayev S. Sahin S, et al. Food Sci Technol Int. 2016 Oct;22(7):609-620. doi: 10.1177/1082013216636262. Epub 2016 Feb 27. Food Sci Technol Int. 2016. PMID: 26924843
New stationary phase for hydrophilic interaction chromatography to separate chito-oligosaccharides with degree of polymerization 2-6.
Zhai X, Zhao H, Zhang M, Yang X, Sun J, She Y, Dong A, Zhang H, Yao L, Wang J. Zhai X, et al. J Chromatogr B Analyt Technol Biomed Life Sci. 2018 Apr 1;1081-1082:33-40. doi: 10.1016/j.jchromb.2018.02.024. J Chromatogr B Analyt Technol Biomed Life Sci. 2018. PMID: 29501027
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