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Influence of transcutaneous electrical nerve stimulation on memory in patients with dementia of the Alzheimer type.
Scherder EJ, Bouma A, Steen L. Scherder EJ, et al. Among authors: steen l. J Clin Exp Neuropsychol. 1992 Nov;14(6):951-60. doi: 10.1080/01688639208402546. J Clin Exp Neuropsychol. 1992. PMID: 1360474 Clinical Trial.
Effects of simultaneously applied short-term transcutaneous electrical nerve stimulation and tactile stimulation on memory and affective behaviour of patients with probable Alzheimer's disease.
Scherder E, Bouma A, Steen L. Scherder E, et al. Among authors: steen l. Behav Neurol. 1995;8(1):3-13. doi: 10.3233/BEN-1995-8101. Behav Neurol. 1995. PMID: 24487397
[Peripheral nerve stimulation in Alzheimer's disease].
Scherder E, Bouma A, Steen L, van Someren E. Scherder E, et al. Among authors: steen l. Tijdschr Gerontol Geriatr. 1997 Apr;28(2):59-68. Tijdschr Gerontol Geriatr. 1997. PMID: 9221556 Clinical Trial. Dutch.
Effects of "isolated" transcutaneous electrical nerve stimulation on memory and affective behavior in patients with probable Alzheimer's disease.
Scherder EJ, Bouma A, Steen LM. Scherder EJ, et al. Among authors: steen lm. Biol Psychiatry. 1998 Mar 15;43(6):417-24. doi: 10.1016/s0006-3223(97)00208-4. Biol Psychiatry. 1998. PMID: 9532346 Clinical Trial.
The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages.
Ravyts F, Steen L, Goemaere O, Paelinck H, De Vuyst L, Leroy F. Ravyts F, et al. Among authors: steen l. Food Microbiol. 2010 Oct;27(7):945-54. doi: 10.1016/j.fm.2010.05.030. Epub 2010 Jun 4. Food Microbiol. 2010. PMID: 20688237
Thermal inactivation kinetics of surface contaminating Listeria monocytogenes on vacuum-packaged agar surface and ready-to-eat sliced ham and sausage.
Wang X, Uyttendaele M, Geeraerd A, Steen L, Fraeye I, Devlieghere F. Wang X, et al. Among authors: steen l. Food Res Int. 2016 Nov;89(Pt 1):843-849. doi: 10.1016/j.foodres.2016.10.019. Epub 2016 Oct 15. Food Res Int. 2016. PMID: 28460987
Effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat Batters.
Glorieux S, Steen L, De Brabanter J, Foubert I, Fraeye I. Glorieux S, et al. Among authors: steen l. J Food Sci. 2018 Jun;83(6):1596-1604. doi: 10.1111/1750-3841.14182. Epub 2018 May 22. J Food Sci. 2018. PMID: 29786844
Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics.
Glorieux S, Goemaere O, Steen L, Fraeye I. Glorieux S, et al. Among authors: steen l. Food Technol Biotechnol. 2017 Sep;55(3):390-397. doi: 10.17113/ftb.55.03.17.5089. Food Technol Biotechnol. 2017. PMID: 29089852 Free PMC article.
The effect of temperature on structure formation in three insect batters.
Scholliers J, Steen L, Glorieux S, Van de Walle D, Dewettinck K, Fraeye I. Scholliers J, et al. Among authors: steen l. Food Res Int. 2019 Aug;122:411-418. doi: 10.1016/j.foodres.2019.04.033. Epub 2019 Apr 16. Food Res Int. 2019. PMID: 31229095
Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce.
Samapundo S, Ampofo-Asiama J, Anthierens T, Xhaferi R, Van Bree I, Szczepaniak S, Goemaere O, Steen L, Dhooge M, Paelinck H, Dewettinck K, Devlieghere F. Samapundo S, et al. Among authors: steen l. Int J Food Microbiol. 2010 Sep 30;143(1-2):9-16. doi: 10.1016/j.ijfoodmicro.2010.07.014. Epub 2010 Jul 15. Int J Food Microbiol. 2010. PMID: 20696491
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