نتایج جستجو برای: t5

تعداد نتایج: 3002  

Journal: :Acta cirurgica brasileira 2013
Marina Borges Rivaldo Marini Filho Cecília Braga Laposy Priscylla Tatiana Chalfun Guimarães-Okamoto Marina Platzeck Chaves André Nanny Le Sueur Vieira Alessandra Melchert

PURPOSE To evaluate the renal function in healthy dogs submitted to nonselective and preferential COX-2 nonsteroidal anti-inflammatory drug (NSAID) therapy. METHODS Twenty four healthy dogs were distributed into four groups (G) (n=6): ketoprofenG--treated with ketoprofen; nimesulideG--treated with nimesulid; meloxicanG--treated with meloxican; and etodolacG--treated with etodolaco. All the do...

Journal: :European review for medical and pharmacological sciences 2012
A Freyrie M Mele G L Faggioli M Gargiulo F Giovanetti M Migliori A Stella

OBJECTIVES Enzymatic pancreatic injury (EPI) in abdominal aortic aneurysm (AAA) treatment has been scarcely studied in the literature. Aim of this work was to compare perioperative EPI in AAA patients treated by endovascular repair (EVAR) or open repair (OR). METHODS Forty AAA patients consecutively treated with either EVAR (GI, 20 pts) or OR (GII, 20 pts) were prospectively evaluated in term...

2016
Matthew L. Paff Scott L. Nuismer Andrew D. Ellington Ian J. Molineux Ryan H. May James J. Bull

BACKGROUND We propose, model, and implement a novel system of population-level intervention against a virus. One context is a treatment against a chronic infection such as HIV. The underlying principle is a form of virus 'wars' in which a benign, transmissible agent is engineered to protect against infection by and spread of a lethal virus. In our specific case, the protective agent consists of...

2017
Dong-Hyun Kim Tae-Kyung Kim Young-Boong Kim Jung-Min Sung YoungJin Jang Jae-Yun Shim Sung-Gu Han Yun-Sang Choi

This study was conducted to investigate the effect of duck skin on cooking loss, emulsion stability, pH, color, protein solubility, texture profile analysis (TPA), apparent viscosity, and sensory characteristics of press type duck ham with different ratio of duck breast meat and duck skin. Five duck ham formulations were produced with the following compositions: T1 (duck breast 70% + duck skin ...

Journal: :International braz j urol : official journal of the Brazilian Society of Urology 2005
Marcos F Rocha Patrick Tauzin-Fin Paulo L Vasconcelos Philippe Ballanger

INTRODUCTION We analyzed the changes in serum catecholamine concentrations, i.e. adrenaline and noradrenaline, in response to surgical stress in patients with pheochromocytoma who undergone videolaparoscopic adrenalectomy. MATERIALS AND METHODS Between January 1998 and March 2002, 11 patients underwent 12 videolaparoscopic adrenalectomies. In one case, the adrenalectomy was bilateral. Serum c...

2015
Su-Chen Lan Yueh-E Lin Shu-Ching Chen Yu-Fang Lin Yu-Jen Wang

This study was to examine the effects of acupressure on fatigue and depression in HCC patients undergoing TACE. A quasiexperimental study design was used. Patients were evaluated at five time points: before treatment (T1) and 2, 3, 4, and 5 days after treating TACE (T2, T3, T4, and T5). Fatigue and depression were assessed by a VAS fatigue scale and a VAS depression scale at each time point. TF...

Journal: :American journal of physiology. Regulatory, integrative and comparative physiology 2010
Heidi L Lujan Gurunanthan Palani Stephen E DiCarlo

When the spinal cord is injured at or below thoracic level 5 (T5), cardiovascular control is markedly unbalanced as the heart and blood vessels innervated by upper thoracic segments remain under brain stem control, whereas the vasculature of the lower body is affected by unregulated spinal reflexes. Importantly, the regulation of heart rate and cardiac function is abnormal after spinal cord inj...

2015
Hyun-Woo Seo Geun-Ho Kang Soo-Hyun Cho Hoa Van Ba Pil-Nam Seong

This effect of replacing pork with corn starch, chicken breast and surimi on the chemical composition, physical, texture and sensory properties of sausage were investigated during storage. Five treatments of sausage such as; T1 (10:0:0, %), T2 (10:5:0, %), T3 (10:10:5, %), T4 (10:15:10, %) and T5 (10:20:15, %) were prepared with replacement of pork with corn starch, chicken breast and surimi. T...

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