|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | Role of interventional radiology in the management of acute gastrointestinal bleeding显示文摘Acute gastrointestinal bleeding(GIB) can lead to significant morbidity and mortality without appropriate treatment. There are numerous causes of acute GIB including but not limited to infection, vascular anomalies, inflammatory diseases, trauma, and malignancy. The diagnostic and therapeutic approach of GIB depends on its location, severity, and etiology. The role of interventional radiology becomes vital in patients whose GIB remains resistant to medical and endoscopic treatment. Radiology offers diagnostic imaging studies and endovascular therapeutic interventions that can be performed promptly and effectively with successful outcomes. Computed tomography angiography and nuclear scintigraphy can localize the source of bleeding and provide essential information for the interventional radiologist to guide therapeutic management with endovascular angiography and transcatheter embolization. This review article provides insight into the essential role of Interventional Radiology in the management of acute GIB. | Raja S Ramaswamy Hyung Won Choi Hans C Mouser Kazim H Narsinh Kevin C McCammack Tharintorn Treesit Thomas B Kinney | 2014 | World Journal of Radiology2014，6，4： | 8 |
| 2 | 特高压直流输电设备的设计显示文摘目前中国正在为各大水电站规划输电距离达2000km的大容量高压直流输电方案,800kV特高压直流是当前首选的方案。全球现有的高压直流输电系统的最高电压水平限制在500￣600 kV。因此,必须深入研究提高的稳态和暂态电压应力对特高压直流换流站主设备设计产生的影响。必须对现有技术水平和制造能力进行评估。将集中讨论特高压直流输电关键设备的特殊设计要求。 | HAEUSLER M KOELSCH H RAMASWAMI V | 2006 | 中国电力2006，39，2： | 3 |
| 3 | Thermal and microwave inactivation of soybean lipoxygenase显示文摘 | KERMASHA S BISAKOWSKI B RAMASWAMY H | 1993 | Lebensmittel- Wissenschaft und-Technologie1993，26，3： | 1 |
| 4 | Ultra High Pressure treatment of orange juice:A kinetic study on inactivation of pectin methyl esterase显示文摘 | Basak S Ramaswamy H S | 1996 | Food Research International1996，29，7： | 1 |
| 5 | Thermal vs microwave inactivation kinetics of pectin methylesterase in orange juice under batch mode heating conditions 显示文摘 | Tajehakavit S Ramaswamy H S | 1997 | Food Sci- ence and Technology1997，30，1： | 1 |
| 6 | Effect of high pres sure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods 显示文摘 | Zhu Shu Ramaswamy H S Simpson B K | 2004 | LWT-Food Science and Technology2004，37，3： | 1 |
| 7 | Idiopathic focal epicardial ventrieular tachyeardia originating from the crux of the heart 显示文摘 | Doppalapudi H Yamada T Ramaswamy K | 2009 | Heart Rhythm2009，6，： | 1 |
| 8 | Ultra high pressure treatment of orange juice: a kinetic study on inactivation of pectin methyl esterase 显示文摘 | Basak S Ramaswamy H S | 1996 | Food Research International1996，29，7： | 1 |
| 9 | Effect of high-hydrostatic pressure and concentration on rheological characteristics of xanthan gum显示文摘 | AHMED J RAMASWAMY H S | 2004 | Food Hydrocolloids2004，18，： | 1 |
| 10 | Comparative properties of bluefish (Pomatomus saltatrix) gels formulated by high hydrostatic pressure and heat显示文摘 | SAREEVORAVITKUL R SIMPSON B K RAMASWAMY H S | 1996 | Journal of Aquatic Food Product Technology1996，，5： | 1 |
| 11 | Studies on seed morphometry of Dendrobium species显示文摘 | Swamy K K Kumar H N K Ramaswamy S N | 2007 | Phytomorphology2007，57，12： | 1 |
| 12 | Selection of optimal set of cutting tools for machining of polygonal pockets with islands显示文摘 | RAMASWAMI H SHAW R S ANAND S | 2011 | Int J Adv Manuf Tcehnoi2011，53，： | 1 |
| 13 | Comparison of micro- wave, conventional and combination heat treatments on wheat germ lipase activity 显示文摘 | Kermasha S Bisakowski B Ramaswamy H | 1993 | International Journal of Food Science &Technology1993，28，6： | 1 |
| 14 | Thermal inactivation of peroxidase in relation to quality of frozen cauliflower(Var Inda Snowball)显示文摘 | Ramaswamy H S Ranganna S | 1981 | J Food Sci Technol1981，14，4： | 1 |
| 15 | A neural network approach for thermal processing application显示文摘 | Sablani S S Ramaswamy H S Prasher S O | 1995 | Journal of Food Processing and Preservation1995，，19： | 1 |
| 16 | Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree显示文摘 | Seyhun N Ramaswamy H Sumnu G | 2009 | Journal of Food Engineering2009，92，： | 1 |
| 17 | Ultra high pressure pasteurisationof milk: kinetics of microbial destruction and changes in physico-chemical characteristics显示文摘 | Mussa D M Ramaswamy H | 1997 | Lebensmittel Wissenschaft und Technologie1997，30，6： | 1 |
| 18 | Effect of highpressure versus conventional thawing on color,drip loss and texture of Atlantic salmon frozen by different methods显示文摘 | ZHU S Ramaswamy H S Simpson B K | 2004 | LWT-Food Sci Technol2004，37，3： | 1 |
| 19 | Pumpkin (Cucurbita maxima) seed oil extraction using supercritical carbon dioxide and physicochemical properties of the oil显示文摘 | Mitra P Ramaswamy H S Chang K S | 2009 | Journal of Food Engineering2009，95，1： | 1 |
| 20 | 查看详情显示文摘 | Rao P R H P Ramaswamy A V | | 0，，： | 1 |
您所在的机构暂未开通此部分的功能，请联系管理员