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1. Predictors of Outcomes in Patients With Mild Ischemic Stroke Symptoms: MaRISS

2. Acute Ischemic Stroke in Patients With COVID-19

3. Frequency and Prognostic Significance of Clinical Fluctuations Before Hospital Arrival in Stroke

4. Treatment and Outcomes of Patients With Ischemic Stroke During COVID-19: An Analysis From Get With The Guidelines-Stroke

5. Association of Kidney Disease With Outcomes in COVID‐19: Results From the American Heart Association COVID‐19 Cardiovascular Disease Registry

6. Abstract P4: Predictors of Outcomes in Patients With Mild Ischemic Stroke Symptoms: Results From the Mild and Rapidly Improving Stroke Study (mariss)

7. American Heart Association COVID-19 CVD Registry Powered by Get With The Guidelines

8. Role of Data Registries in the Time of COVID-19

9. American Heart Association Precision Medicine Platform Addresses Challenges in Data Sharing

10. Trends in Patient Characteristics and COVID-19 In-Hospital Mortality in the United States During the COVID-19 Pandemic

11. American Heart Association Diabetes and Cardiometabolic Health Summit: Summary and Recommendations

12. Heart Disease and Stroke Statistics—2018 Update: A Report From the American Heart Association

13. Omega-3 Polyunsaturated Fatty Acid (Fish Oil) Supplementation and the Prevention of Clinical Cardiovascular Disease: A Science Advisory From the American Heart Association

14. Heart Disease and Stroke Statistics-2017 Update: A Report From the American Heart Association

15. Methods to Evaluate Uptake of Engineered Nanomaterials by the Alimentary Tract

16. Looking Back to Look Forward: A Review of FDA's Food Additives Safety Assessment and Recommendations for Modernizing its Program

17. Perspectives on How FDA Assesses Exposure to Food Additives When Evaluating Their Safety: Workshop Proceedings

18. Enhancing FDA's Evaluation of Science to Ensure Chemicals Added to Human Food Are Safe: Workshop Proceedings

19. Navigating the U.S. Food Additive Regulatory Program

20. Conflicts of Interest in Approvals of Additives to Food Determined to Be Generally Recognized as Safe

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