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3. A literature review on cardiopulmonary resuscitation guidance for families of patients with heart disease

7. Fermented soy food and inflammatory makers

9. Dietary diversity and characteristics of lifestyle and awareness of health in Japanese workers : a cross-sectional study

10. 初発軽症脳梗塞患者における発症12ヶ月後までの服薬行動の経時的変化と関連要因

13. Associations between intake of dietary fermented soy food and concentrations of inflammatory markers: a cross‐sectional study in Japanese workers

15. Factors related to loss of lower extremity muscle mass in elderly acute stroke patients

16. Effects of intervention with lying hip raise exercises to prevent disuse muscle atrophy in post-stroke patients

17. Changes in lower extremity muscle mass among with post-stroke hemiplegia

18. Accuracy of tissue thickness of the rectus femoris region as measured by ultrasound

19. Changes in the thickness of leg muscles before and after laparotomy

20. Ultrasonographic evaluation of leg muscle and fatty tissue thickness in postoperative patients with gastrointestinal disease

22. Cut-Off Value of Total Adiponectin for Managing Risk of Developing Metabolic Syndrome in Male Japanese Workers

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