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| 1 | Toll-like receptor 4 mediates lung ischemia-reperfusion injury显示文摘 | Shimamoto A Pohlman TH Shomura S | 2006 | Ann Thorac Surg2006，82，6： | 1 |
| 2 | Impact of early mobilization on glycemic control and ICU-acquired weakness in critically ill patients who are mechanically ventilated显示文摘 | Patel B K Pohlman A S Hall J B | 2014 | Chest2014，146，3： | 1 |
| 3 | A ran- domized, controlled trial evaluating postinsertion neck ul- trasound in peripherally inserted central catheter proce-dures显示文摘 | Schweickert W D Herlitz J Pohlman A S | 2009 | Crit Care Med2009，37，4： | 1 |
| 4 | Toll-- like receptor 4 mediates lung ischemia--reperfusion injury显示文摘 | Shimamoto A Pohlman T H Shomura S | 2006 | Ann Thorac Surg2006，82，6： | 1 |
| 5 | Dai- ly interruption of sedative infusions in critically ill patients un- dergoing mechanical ventilation显示文摘 | John P Kress Anne S Pohlman Miehael F O'Connor etal | 2000 | The New England Journal of Medicine2000，342，20： | 1 |
| 6 | Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties显示文摘 | QUILO S A POHLMAN F W BROWN A H | 2009 | Meat Scienee2009，，82： | 1 |
| 7 | DailyInterruption of Sedative Infusions and Complications of Criti-cal Illness in Mechanically Ventilated Patients显示文摘 | Schweickert W D Gehlbach B K Pohlman A S | 2004 | Crit CareMed2004，32，3： | 1 |
| 8 | The effects of ozone , chlorine dioxide, cetylpyridinium chloride and trisoduim phosphate as multiple antimicro- bial interventions on microbiological, instrumental col- or, and sensory color and odor characteristics of ground beef 显示文摘 | Pohlman F W Stivarius M R McElyea K S | 2002 | Meat Science2002，61，3： | 1 |
| 9 | The effects of ace-tic acid,gluconic acid and teisodium citrate treatment of beef trimmings on microbial ,color and odor characteristics of ground beef through simulated retail display显示文摘 | STIVARIUSA M R POHLMAN F W MCELYEA K S | 2002 | Meat Science2002，60，： | 1 |
| 10 | Reduction of microor- ganisms in ground beef using multiple intervention technology显示文摘 | Pohlman F W Stivarius M R McElyea K S | 2002 | Meat Science2002，61，3： | 1 |
| 11 | Daily interruption of sedative infusions in critically ill patients undergoing mechanical ventilation显示文摘 | KBESS J P POHLMAN A S OCONNOR M F | 2000 | N Engl J Med2000，342，20： | 1 |
| 12 | Prognostic importance of the axillary lymph node ratio in autologous transplantation for high-risk stageⅡ/Ⅲbreast cancer显示文摘 | Bolwell B Andresen S Pohlman B | 2001 | Bone Marrow Transplant2001，27，8： | 1 |
| 13 | Early physical and occupational therapy in mechanically ventilated, critically ill patients: a :randomised controlled trial显示文摘 | Schweickert W D Pohlman M C Pohlman A S | 2009 | Lancet2009，373，18： | 1 |
| 14 | Effects of hot water and lactic acid treatment of beef trimmings prior to grinding on microbial instrumental color and sensory properties of ground beef during display显示文摘 | STIVARIUS M R POHLMAN F W MCELYEA K S et O1 | 2002 | Meat Science2002，，60： | 1 |
| 15 | Impact of Early Mobilization Onglycemic Control and ICU-acquired Weak- ness in Critically Ill Patients Who are Mechanically Venti- lated显示文摘 | Patel B K Pohlman A S Hall J B | 2014 | Chest2014，146，3： | 1 |
| 16 | The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisoduim phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beef显示文摘 | Pohlman F W Stivarius M R McElyea K S | 2002 | Meat Science2002，61，： | 1 |
| 17 | Feasibility of physical and occupational therapy beginning from initiation of mechanical ventilation显示文摘 | Pohlman M C Schweickert W D Pohlman A S | 2010 | Crit Care Med2010，38，1： | 1 |
| 18 | Reading ella:using literary patients to enhance nursing students'reflective thinking in the classroom显示文摘 | Pohlman S | 2013 | Int J Nurs Educ Scholarship2013，10，1： | 1 |
| 19 | The effects of ozone,chlorine dioxide,cetylpyrid chloride and trisodium phosphate as multiple antimicrob! interventions on microbiological,instrumental color,and sersory or and odor characteristics of ground beef显示文摘 | Pohlman F W Stivariusb M R Mcelyeaa K S | | 0，，03： | 1 |
| 20 | Microbial,instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxide显示文摘 | STIVARIUS M R POHLMAN F W McELYEA K S | 2002 | Meat Science2002，60，3： | 1 |
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