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Connection

Arny Ferrando to Food Additives

This is a "connection" page, showing publications Arny Ferrando has written about Food Additives.

 
Connection Strength
  
 
 
0.014
  
  1. Wolf SE, Thomas SJ, Dasu MR, Ferrando AA, Chinkes DL, Wolfe RR, Herndon DN. Improved net protein balance, lean mass, and gene expression changes with oxandrolone treatment in the severely burned. Ann Surg. 2003 Jun; 237(6):801-10; discussion 810-1.
    View in: PubMed
    Score: 0.014
Connection Strength

The connection strength for concepts is the sum of the scores for each matching publication.

Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.