Upper limit of esophageal varices

Known as: Limite superieure des varices oesophagiennes, Limite superiore delle varici esofagee 
 
National Institutes of Health

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Esophageal VaricesEsophagusEsophagus, crico-pharyngeusLower third of esophagus
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Papers overview

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2015
2015
N ov 2 01 5 Realization of chiral symmetry breaking and restoration in holographic QCD
Kaddour Chelabi , Zhen Fang, Mei Huang, Danning Li, and Yue-Liang Wu a State Key Laboratory of Theoretical Physics, Institute of… (More)
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2015
2015
Influence de la décomposition de la nécro-masse des espèces végétales tropicales sur le pH et la structure génétique des communautés bactériennes d’un sol ferrugineux tropical au Sénégal
Objectives: This study was conducted to follow the influence of Faidherbia albida A. CHEV., Azadirachta indica A. JUSS… (More)
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2013
2013
Harnessing ICT on innovation projects: Managing remote co-design experiences from 24 Hours of Innovation
The Ecole de Technologie Superieure (ETS) organizes an annual international design competition, “24 Hours of Innovation”, with… (More)
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2013
2013
HARNESSING EXPERIENTIAL LEARNING ON REMOTE CO-DESIGN EXPERIENCES: 24H OF INNOVATION
The Ecole de Technologie Superieure (ETS) organizes an annual international design competition, “24 Hours of Innovation”, with… (More)
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2011
2011
A comparison of strategies to encourage regular study and foster deep learning
One of the challenges facing engineers is efficiently using a growing number of sophisticated tools and methods. This requires… (More)
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2008
2008
The OMER human-powered submarine team: From classroom to competition
The Omer Human Powered Submarine team is an engineering student club founded in 1991 at the Ecole de technologie Superieure in… (More)
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2005
2005
Technical program committee
M. A. Aguirre Echanove, University of Seville, Spain Paul Ampadu, University of Rochester, USA Cristiana Bolchini, Politecnico di… (More)
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2001
2001
L'UNIVERSITE DE SAVOIE ECOLE SUPERIEURE D'INGENIEURS D'ANNECY (ESIA)
 
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2000
2000
Instrumental assessment of cooked rice texture characteristics: a method for breeders.
Cereal Chem. 77(4):512–517 Sensory textural characteristics of cooked rice (61 samples) were predicted using a miniature… (More)
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1995
1995
Rationale and Techniques for Preparing the Paris Chamber of Commerce Examinations (20
The structure and administration of the Paris Chamber of Commerce Examination of French language proficiency is described, and… (More)
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