검색결과 : 9건
| No. | Article |
|---|---|
| 1 |
Macrophage-derived glutamine boosts satellite cells and muscle regeneration Shang M, Cappellesso F, Amorim R, Serneels J, Virga F, Eelen G, Carobbio S, Rincon MY, Maechler P, De Bock K, Ho PC, Sandri M, Ghesquiere B, Carmeliet P, Di Matteo M, Berardi E, Mazzone M Nature, 587(7835), 626, 2020 |
| 2 |
Macrophage-derived glutamine boosts satellite cells and muscle regeneration Shang M, Cappellesso F, Amorim R, Serneels J, Virga F, Eelen G, Carobbio S, Rincon MY, Maechler P, De Bock K, Ho PC, Sandri M, Ghesquiere B, Carmeliet P, Di Matteo M, Berardi E, Mazzone M Nature, 587(7835), 626, 2020 |
| 3 |
Homogeneous two-phase flow models and accurate steam-water table look-up method for fast transient simulations De Lorenzo M, Lafon P, Di Matteo M, Pelanti M, Seynhaeve JM, Bartosiewicz Y International Journal of Multiphase Flow, 95, 199, 2017 |
| 4 |
Mathematical model for dehydration and shrinkage: Prediction of eggplant's MRI spatial profiles Brasiello A, Iannone G, Adiletta G, De Pasquale S, Russo P, Di Matteo M Journal of Food Engineering, 203, 1, 2017 |
| 5 |
Drying characteristics and quality of grape under physical pretreatment Adiletta G, Russo P, Senadeera W, Di Matteo M Journal of Food Engineering, 172, 9, 2016 |
| 6 |
MET is required for the recruitment of anti-tumoural neutrophils Finisguerra V, Di Conza G, Di Matteo M, Serneels J, Costa S, Thompson AAR, Wauters E, Walmsley S, Prenen H, Granot Z, Casazza A, Mazzone M Nature, 522(7556), 349, 2015 |
| 7 |
Mathematical modeling of eggplant drying: Shrinkage effect Brasiello A, Adiletta G, Russo P, Crescitelli S, Albanese D, Di Matteo M Journal of Food Engineering, 114(1), 99, 2013 |
| 8 |
Infrared thermography assisted control for apples microwave drying Cuccurullo G, Giordano L, Albanese D, Cinquanta L, Di Matteo M Journal of Food Engineering, 112(4), 319, 2012 |
| 9 |
A mathematical model of mass transfer in spherical geometry: plum (Prunus domestica) drying Di Matteo M, Cinquanta L, Galiero G, Crescitelli S Journal of Food Engineering, 58(2), 183, 2003 |