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| 1 | β-胡萝卜素在牛血清和小肠吸收细胞脂蛋白中的分布比较显示文摘论文报道了经口腔灌注β-胡萝卜素溶液后其在牛血清和小肠吸收细胞脂蛋白中的分布。试验结果表明:β-胡萝卜素在血清中的运输主要由HDL完成,吸收细胞中的可溶性β-胡萝卜素均与脂蛋白结合,绝大多数结合于乳糜微粒。鉴于β-胡萝卜素的脂溶性特征,其吸收是与脂肪紧密结合的,推断是1种被动吸收机制。在吸收细胞和血清中除脂蛋白以外未发现其它β-胡萝卜素转运蛋白。 | 周光宏 TUME RK | 1998 | 江苏农业学报1998，14，4： | 4 |
| 2 | PICU内胃残余容积测量:英国的一项临床调查显示文摘目的 尽管证据较少,全球PICU仍广泛采用常规测量胃残余容积来指导肠内喂养起始及给予.鉴于该项措施支持证据的审查增加,且作为试验可行性研究的一部分,本文旨在确定肠内喂养和胃残余容积( gastric residual volume, GRV)测量在英国PICUs的实行情况. 设计 线上调查27家英国PICUs. 场所 英国PICUs. 对象 每家PICU均由临床护士,高年医生及营养师各一名协作完成一份调查问卷,并发回一份他们正实行的肠内喂养及GRV指南附件. 干预 无. 主要结果 89%(24/27) PICUs完成问卷,95. 8%(23/24) PICUs有纸质喂养指南,83%(19/23) PICUs发送了指南用于评议.多数 PICUs 主要采用经胃管持续喂养( 15/24, 62%)而不是间歇喂养(9/24,37%).除1家PICU外其他均常规测量GRV,无论采用何种喂养方式. 18家PICUs定义了喂养耐受指标,均包括GRV.喂养耐受的GRV阈值根据容积( ml/kg, 11/21, 52%)或容积/喂养量百分比(6/21,29%)确定.仅 1/3PICUs 提供了 GRV 测量技术指南. 结论 常规GRV测量为英国PICUs内标准临床治疗的一部分,但指南很少对影响测量GRV精度的技术做出指导.所有定义喂养耐受的PICUs均将GRV纳入指标.将来若提出对重症患儿不做常规GRV测量的临床研究时,需要充分认识到这一现状. | Tume LN Arch B Woolfall K 方伯梁(译) 钱素云(校) | 2019 | 中国小儿急救医学2019，26，10： | 2 |
| 3 | A proposed mechanism of tenderising post-rigor beef using high pressure–heat treatment显示文摘 | Anita Sikes Eva Tornberg Ron Tume | 2009 | Meat Science2009，，3： | 2 |
| 4 | A comparison of fat composition of Japanese and long-term grain-fed Australian steers显示文摘 | Yang A Larsen TW Powell VH Tume RK | | 0，，： | 1 |
| 5 | Carotenoid and retinol concentrations in serum, adipose tissue and liv- er and carotenoid transport in sheep, goats and cattle 显示文摘 | YANG A LARSEN T W TUME R K | 1992 | Australian Journal of Agricultural Research1992，43，8： | 1 |
| 6 | An evaluation of enteral feeding prac- tices in critically ill children 显示文摘 | Tume L Latten L Darbyshire A | 2010 | Nurs Criti Care2010，15，6： | 1 |
| 7 | Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters显示文摘 | Sikes A L Tobin A B Tume R K | | 0，，04： | 1 |
| 8 | Concentrations of heavymetals in urban soils of Talcahuano (Chile) : a preliminary study 显示文摘 | TUME P BECH J SEPULVEDA B | 2008 | Environ Monit Assess2008，140，123： | 1 |
| 9 | Endotracheal suctioning in children with se-- vere traumatic brain injury: a literature review显示文摘 | Tume L Jinks A | 2008 | Nurs Crit Care2008，13，23： | 1 |
| 10 | Effect of processing temperature on tenderness,colour and yield of beef steaks subjected to high-hydrostatic pressure显示文摘 | SIKES A L TUME R K | 2014 | Meat Science2014，97，2： | 1 |
| 11 | Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters显示文摘 | SIKES A L TOBIN A B TUME R K | 2009 | Innovative Food Science&Emerging Technologies2009，10，4： | 1 |
| 12 | Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters 显示文摘 | Sikes AL Tobin AB Tume RK | 2009 | Innovative Food Science and Emerging Technologies2009，10，： | 1 |
| 13 | Determination of chlorophenols in drinking water samples at the subnanogram per millilitre level by gas chromatography with atomic emission detection显示文摘 | Tumes MI Rodriguez I Mejuto MC | 1994 | J Chromatogr A1994，683，1： | 1 |
| 14 | Neuro-immune interaction in allergic asthma: role of neurotrophins 显示文摘 | Nassenstein C Kutschker J Tumes D | 2006 | Biochem Soc Trans2006，34，4： | 1 |
| 15 | Effect of high pressure on physicochemical properties of meat显示文摘 | Buckow R Sikes A Tume R | | 0，，07： | 1 |
| 16 | Pharmacological reduction of portal pressure and long-term risk of first variceal bleeding in patients with cirrhosis显示文摘 | Tumes J Garcia-Pagan JC Abraldes JG | 2006 | Am J Gastroenterol2006，101，3： | 1 |
| 17 | A proposed mechanism of tenderising post-rigor beef using high pressure-heat treatment显示文摘 | SIKES A TORNBERG E TUME R | 2010 | Meat Science2010，84，3： | 1 |
| 18 | Accumulation of antimony and other potentially toxic elements in plants around a former antimony mine located in the Ribes Valley (Eastern Pyrenees)显示文摘 | J. Bech I. Corrales P. Tume J. Barceló P. Duran N. Roca C. Poschenrieder | 2011 | Journal of Geochemical Exploration2011，，： | 1 |
| 19 | Phamacological reduction of portal pressure and long-tem risk of first variceal bleeding in patients with cirrhosis显示文摘 | Tumes J Garcia-Pagan JC Abraldes JG | 2006 | Am J Gastroenterol2006，101，： | 1 |
| 20 | Use of High Pressure to Reduce Cook Loss and Improve Texture of Low-Salt Beef Sausage Batters 显示文摘 | Sikes A L Tobin A B Tume R K | 2009 | Innov Food Sci Emerg Technol2009，10，4： | 1 |
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