The Classification of Patients with Chronic Pain: Age and Sex Differences by Andrew J Cook, Dania C Chastain

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Food, Fun and Fitness Leader's Guide by Linda Cook, Joy C. Jordan, Henry Leath

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Food, Fun and Fitness Leader's Guide by Linda Cook, Joy C. Jordan, Henry Leath

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Alligatorweed Stem Borer (suggested common name) Arcola malloi Pastrana (Insecta: Lepidoptera: Pyralidae: Phycitinae) by Bonnie Cook Wells, Carey Minteer

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Alligatorweed Stem Borer (suggested common name) Arcola malloi Pastrana (Insecta: Lepidoptera: Pyralidae: Phycitinae) by Bonnie Cook Wells, Carey Minteer

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Exploring the contribution of integrated healthcare practices to malaria control in Ghana: perspectives of medical herbalists by Irene G. Ampomah, Susan Devine, Genevieve A. Ampomah, Theophilus I. Emeto

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Extending Satellite Predictions of Coral Disease Outbreak Risk to Non-Seasonal Coral Reef Regions by Momoe Yoshida, Scott F. Heron

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Rare Presentation of Disseminated Gout Nodulosis and Chronic Inflammatory Arthritis by Faria Sami, Shahzad Ahmed Sami, Shilpa Arora

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Constitutive Equations of Yield Stress Sensitivity to Strain Rate of Metals: A Comparative Study by Ammar A. Al Salahi, Ramzi Othman

“…A modified flow stress Johnson-Cook equation is then proposed for metallic materials.…”
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Food Fundamentals Workbook by Joy C. Jordan, Linda D. Cook

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Cholesterol oxides and quality attributes of NaCl-substituted low-fat chicken sausages prepared with different antioxidants by Kazeem D. Adeyemi, Olaife S. Olatunji, Olubunmi Atolani, Hakeem Ishola, Rafiat M. Shittu, Kehinde M. Okukpe, Victoria O. Chimezie, Muinat O. Kazeem

“…Malondialdehyde, pH, chemical composition, textural profile, microbial counts, cook loss and sensorial quality were unaffected by additives. …”
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Evaluation of the quality characteristics of fermented sausages and sausage-like products sold in kars by Çiğdem Sezer, Aksem Aksoy, Özgür Çelebi, Turgay Deprem, Metin Öğün, Nebahat Bilge Oral, Leyla Vatansever, Abamüslüm Güven

“…<p> <b>Results:</b> Escherichia coli was identified in one of the cooked sausagelike products and in one sample of fermented sausage. …”
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Identification of heterogeneous constitutive model of laser additive manufactured materials based on nano-indentation test and orthogonal metal cutting by Meng Liu, Guohe Li, Shanshan Zhao, Feng Wang, Lei Li, Yujun Cai, Chunzheng Duan

“…These parameters, when integrated with the power-law models, facilitated the development of Johnson-Cook constitutive models specifically tailored for the AM-ed materials. …”
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Aubergine and Potato Sensitivity with Latex Sensitisation and Oral Allergy Syndrome by A. S. Bansal

“…Specific IgE to aubergine was negative, but skin testing was positive to both raw and cooked aubergine. With early and increased consumption of exotic vegetables in western countries, more cases of aubergine allergy can be expected and negative blood tests do not exclude type 1 sensitivity.…”
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“Bitter” manioc (Manihot esculenta): its consumption and the grater used by the indigenous peoples of the Gran Chaco in its preparation by Nicolás M. Kamienkowski, Pastor Arenas

“…This plant, the way in which it was cooked and the use of the grater are now practically lost among the ethnic groups of the Gran Chaco.…”
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Food Fundamentals Workbook by Joy C. Jordan, Linda D. Cook

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Creating a centre of excellence in rural health care: strategy, tactics and initial outcomes of the Riverland Academy of Clinical Excellence by Wayne Champion, Paul Worley, Caroline Phegan, Sharon Frahn, Hamish Eske, Lambert Schuwirth, Amy Mendham

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Editorial: Cutaneous vasculitis and vasculopathy by Erkan Alpsoy, Cord H. Sunderkötter, Warren Piette, Warren Piette

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Preventing Foodborne and Non-foodborne Illness: Vibrio parahaemolyticus by Anita C. Wright, Renée M. Goodrich-Schneider, Michael A. Hubbard, Keith R. Schneider

“…Schneider, describes this bacterium that occurs naturally in coastal waters throughout the world and is linked to illnesses associated with consumption of raw or improperly cooked seafood — type of illness, who is at risk of infection, how common infections are, how they occur, how to receive and store seafood and shellfish, and methods to prevent infection in high-risk individuals. …”
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Preventing Foodborne and Non-foodborne Illness: Vibrio parahaemolyticus by Anita C. Wright, Renée M. Goodrich-Schneider, Michael A. Hubbard, Keith R. Schneider

“…Schneider, describes this bacterium that occurs naturally in coastal waters throughout the world and is linked to illnesses associated with consumption of raw or improperly cooked seafood — type of illness, who is at risk of infection, how common infections are, how they occur, how to receive and store seafood and shellfish, and methods to prevent infection in high-risk individuals. …”
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