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Department of Anesthesiology, Sapporo Medical University School of Medicine | 論文
- 受傷早期から硬膜外ブロックによる疼痛管理を行った腕神経叢損傷の2症例
- Evaluation of four techniques of warming intravenous fluids
- Celite-activated viscometer Sonoclot can measure the suppressive effect of tranexamic acid on hyperfibrinolysis in cardiac surgery
- Monitoring of skeletal muscle oxygenation using near-infrared spectroscopy during abdominal aortic surgery
- Transanal Prolapse of a Ventriculoperitoneal Shunt Catheter
- Intravenous famotidine does not always change core temperature during general anesthesia
- Anesthetic practice in Japan : past, present, and future
- Impression of the Conference for Promotion of International Collaborative Clinical Research, Beppu, January 13, 2007
- Characterization of a Novel Cell Line Established from Anterior Pituitary Gland of a Temperature Sensitive T Antigen Transgenic Mouse
- Identification of Mycobacterium avium Complex Isolated in Eastern and Central Japan by Using DNA Probes
- Anandamide absorption by direct hemoperfusion with polymixin B-immobilized fiber improves the prognosis and organ failure assessment score in patients with sepsis
- Effects of intermittent pneumatic foot compression on blood coagulability and fibrinolysis assessed by a whole blood viscometer Sonoclot
- Thromboelastogram showing an undesirable effect of platelet transfusion on blood coagulability and fibrinolysis in a patient with aplastic anemia
- Deep temperature monitoring using a zero-heat-flow method
- Ultrasound-aided unilateral epidural block for single lower-extremity pain
- Identification of the lumbar intervertebral level using ultrasound imaging in a post-laminectomy patient
- Reinforcement of spinal anesthesia by epidural injection of saline : a comparison of hyperbaric and isobaric tetracaine
- Comparison of adjuvant anesthetics for propofol induction
- Cuffed oropharyngeal airway and capnometry : comparison of end-tidal and arterial carbon dioxide pressures
- Techniques for Universal Evaluation of Astringency of Green Tea Infusion by the Use of a Taste Sensor System