Ultrasound findings of chronic intussusception in a patient with cystic fibrosisMULVIHILL, D. M.Journal of ultrasound in medicine. 1988, Vol 7, Num 6, pp 353-355, issn 0278-4297Article

RADIOGRAPHIC EVALUATION OF THE SPINE AFTER SURGICAL CORRECTION OF SCOLIOSISWILKINSON RH; WILLI UV; GILSANZ V et al.1979; AMER. J. ROENTGENOL.; USA; DA. 1979; VOL. 133; NO 4; PP. 703-709; BIBL. 17 REF.Article

Relationships between plasmin levels in rennet caseins and proteolytic and rheological changes on storage of cheese analogues made from these caseinsMULVIHILL, D. M; MCCARTHY, A.Journal of dairy research. 1993, Vol 60, Num 3, pp 431-438, issn 0022-0299Article

Importance of securing central venous cathetersBIGGS, T. C; MOHAMMED, A; MULVIHILL, D et al.Anaesthesia and intensive care. 2012, Vol 40, Num 2, pp 366-367, issn 0310-057X, 2 p.Article

Lymphoproliferative disorder involving the liver following transplantation : CT appearanceMULVIHILL, D. M; MUNDEN, M. M; EDELL, D et al.Journal of computer assisted tomography. 1994, Vol 18, Num 1, pp 47-48, issn 0363-8715Article

Emulsifying and foaming properties of protein isolates prepared from heated milksGRUFFERTY, M. B; MULVIHILL, D. M.Journal of the Society of Dairy Technology. 1991, Vol 44, Num 1, pp 13-19, issn 0037-9840Article

Intrarenal abscess caused by Klebsiella pneumoniae in a neonate: modern management and diagnosisSOOD, S. K; MULVIHILL, D; DAUM, R. S et al.American journal of perinatology. 1989, Vol 6, Num 3, pp 367-370, issn 0735-1631Article

Maillard reaction contributes to variability in hydration characteristics of rennet caseins in solutions of a calcium-sequestering saltENNIS, M. P; MULVIHILL, D. M.International journal of dairy technology. 1999, Vol 52, Num 4, pp 156-160, issn 1364-727XArticle

Effect of sodium caseinate on the stability of cream liqueursLYNCH, A. G; MULVIHILL, D. M.International journal of dairy technology. 1997, Vol 50, Num 1, pp 1-7, issn 1364-727XArticle

Sonographic investigation of female infants with inguinal massesMUNDEN, M; MCENIFF, N; MULVIHILL, D et al.Clinical radiology. 1995, Vol 50, Num 10, pp 696-698, issn 0009-9260Article

Solubility characteristics of globin = Les caractéristiques de la solubilité de la globineO'RIORDAN, D; MORRISSEY, P. A; MULVIHILL, D. M et al.Sciences des aliments. 1989, Vol 9, Num 3, pp 455-461, issn 0240-8813Article

Gelation characteristics of whey proteins and β-lactoglobulin = Caractéristiques de gélification des protéines de lactosérum et de la β-lactoglobulineMULVIHILL, D. M; KINSELLA, J. E.Food technology (Chicago). 1987, Vol 41, Num 9, pp 102-111, issn 0015-6639, 6 p.Article

Proteins recovered from milks heated at alkaline pH values = Les protéines obtenues à partir de laits chauffés à pH alcalinGRUFFERTY, M. B; MULVIHILL, D. M.Journal of the Society of Dairy Technology. 1987, Vol 40, Num 4, pp 82-85, issn 0037-9840Article

Heat stability and renneting characteristics of milk systems containing bovine casein micelles and porcine or bovine β-lactoglobulinGALLAGHER, D. P; MULVIHILL, D. M.International dairy journal. 1997, Vol 7, Num 4, pp 221-228, issn 0958-6946Article

Rheology of ι-carrageenan gels containing caseinsLYNCH, M. G; MULVIHILL, D. M.Food hydrocolloids. 1996, Vol 10, Num 2, pp 151-157, issn 0268-005XArticle

Molecular forces involved in the formation and stabilization of heat-induced actomyosin gelsO'NEILL, E; MULVIHILL, D. M; MORRISSEY, P. A et al.Meat science. 1994, Vol 36, Num 3, pp 407-421, issn 0309-1740Article

Mercaptoethanol, N-ethylmaleimide, propylene glycol and urea effects on rheological properties of thermally induced β-lactoglobulin gels at alkaline pHMULVIHILL, D. M; RECTOR, D; KINSELLA, J. E et al.Journal of food science. 1991, Vol 56, Num 5, pp 1338-1341, issn 0022-1147Article

The surface-active properties of muscle proteins = Les propriétés de surface des protéines musculairesO'NEILL, E; MORRISSEY, P. A; MULVIHILL, D. M et al.Food chemistry. 1990, Vol 35, Num 1, pp 1-12, issn 0308-8146Article

Effects of structuring and destructing anionic ions on the rheological properties of thermally induced β-lactoglobulin gelsMULVIHILL, D. M; RECTOR, D; KINSELLA, J. E et al.Food hydrocolloids. 1990, Vol 4, Num 4, pp 267-276, issn 0268-005XArticle

Emulsifying and foaming properties of acidic caseins and sodium caseinate = Caractéristiques d'émulsification et de moussage des caséines acides et du caséinate de sodiumMOHANTY, B; MULVIHILL, D. M; FOX, P. F et al.Food chemistry. 1988, Vol 28, Num 1, pp 17-30, issn 0308-8146Article

Hydration-related properties of caseins at pH 2.0-3.0 = Propriétés des caséines à pH 2,0-3,0 en relation avec l'hydratationMOHANTY, B; MULVIHILL, D. M; FOX, P. F et al.Food chemistry. 1988, Vol 27, Num 3, pp 225-236, issn 0308-8146Article

Heat-induced gelation of actomyosinO'NEILL, E; MORRISSEY, P. A; MULVIHILL, D. M et al.Meat science. 1993, Vol 33, Num 1, pp 61-74, issn 0309-1740Article

Hydration related properties of protein isolates prepared from heated milksGRUFFERTY, M. B; MULVIHILL, D. M.Journal of the Society of Dairy Technology. 1990, Vol 43, Num 4, pp 99-103, issn 0037-9840Article

The effectiveness of child psychiatric in patient careNEY, P. G; MULVIHILL, D; HANNA, R et al.Canadian journal of psychiatry. 1984, Vol 29, Num 1, pp 26-30, issn 0706-7437Article

Beckwith-Wiedemann syndrome and its association with type III polycystic kidney diseaseMULVIHILL, D. M; MERCADO, M.-G; BOINEAU, F. G et al.Pediatric nephrology (Berlin, West). 1989, Vol 3, Num 3, pp 286-289, issn 0931-041XArticle