Results 141 to 150 of about 8,962 (246)

Mozaikinė autologinė kremzlės ir kaulo transplantacija gydant kelio sąnario kremzlės pažeidimus

Lietuvos Chirurgija, 2004
Rimtautas Gudas1, Romas Jonas Kalesinskas1, Giedrius Bernotavičius1, Eglė Monastyreckienė2, Angelija Valančiūtė3, Darius Pranys4 1 Kauno medicinos universiteto klinikų Ortopedijos ir traumatologijos klinika Eivenių g.
Rimtautas Gudas, Romas Jonas Kalesinskas, Giedrius Bernotavičius, Eglė Monastyreckienė, Angelija Valančiūtė, Darius Pranys   +5 more
doaj  

Comparative Study on Burden, Features and Determinants of Disorders of Gut‐Brain Interaction Between Southern Europe and the Rest of Continent: Results From the Rome Foundation Global Epidemiology Study

United European Gastroenterology Journal, Volume 14, Issue 4, May 2026.
ABSTRACT Background and Aim Disorders of gut–brain interaction (DGBI) are highly prevalent worldwide. Although the epidemiology of DGBIs in Europe has been previously investigated, data comparing disease prevalence across European regions in relation to sociodemographic and lifestyle factors are lacking.
Giovanni Marasco, Keren Hod, Luigi Colecchia, Ami D. Sperber, Olafur S. Palsson, Shrikant I. Bangdiwala, Giovanni Barbara   +6 more
wiley   +1 more source

Autologinio kraujo, išsiskyrusio po širdies operacijos, išsaugojimo ir ankstyvos reinfuzijos įvertinimas

Lietuvos Chirurgija, 2007
Audronė Veikutienė1, Rimantas Benetis1, Edmundas Širvinskas2, Pranas Grybauskas3, Judita Andrejaitienė2, Vincentas Veikutis2, Jonas Šurkus4 1 Kauno medicinos universiteto klinikų Širdies, krūtinės ir kraujagyslių chirurgijos klinika, Eivenių g.
Audronė Veikutienė, Rimantas Benetis, Edmundas Širvinskas, Pranas Grybauskas, Judita Andrejaitienė, Vincentas Veikutis, Jonas Šurkus   +6 more
doaj  

How Salmonella Works Under Osmotic and Desiccation Stresses

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Salmonella remains one of the leading threats in foods with reduced water activity, where it can survive for long periods and cause outbreaks. Its persistence stems from a wide array of adaptive strategies shaped by the selective pressures imposed by low‐moisture foods.
Mayara Messias Oliveira, Dionisio P. Amorim‐Neto, Anderson S. Sant'Ana   +2 more
wiley   +1 more source

Ligonių, sergančių išemine kardiomiopatija, gyvenimo kokybės ir fizinio pajėgumo palyginimas

Lietuvos Chirurgija, 2007
Julius Treideris1, Rimantas Karalius1, Raimondas Širmenis2, Gražina Lukšaitė2, Vytautas Lastas2, Eugenijus Kosinskas1, Arnoldas Pranckietis2, Vytautas Sirvydis1 1 Vilniaus universiteto Širdies chirurgijos centras, Santariškių g.
Julius Treideris, Rimantas Karalius, Raimondas Širmenis, Gražina Lukšaitė, Vytautas Lastas, Eugenijus Kosinskas, Arnoldas Pranckietis, Vytautas Sirvydis   +7 more
doaj  

Antioxidant Properties of Gluten-Free Pasta Enriched with Vegetable By-Products. [PDF]

Molecules, 2022
Betrouche A, Estivi L, Colombo D, Pasini G, Benatallah L, Brandolini A, Hidalgo A.   +6 more
europepmc   +1 more source

Monitoring and Managing of Ergot Alkaloids in Cereal Grains: A Comprehensive Analysis of Analytical Challenges, Sampling Uncertainty, and Processing for Food Safety

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Ergot alkaloids (EAs), toxic secondary metabolites produced by Claviceps purpurea, pose food and feed safety concerns for cereal grains, particularly rye and wheat. While EAs are most frequently associated with rye, their occurrence in other cereals has been increasingly reported across diverse regions.
Chamali Kodikara, Nandika Bandara, Sheryl A. Tittlemier   +2 more
wiley   +1 more source

Effects of Sodium Reduction on the Physicochemical Characteristics of Pretzel Bites

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Excessive sodium intake is a global health concern that is largely driven by processed foods. This study evaluated the effects of sodium chloride (NaCl) reduction on the physicochemical properties of pretzel bites. Samples were formulated with five NaCl levels (T1 [0% reduction], T2 [15.91% reduction], T3 [29.28% reduction], T4 [40.53 ...
Reichell P. Cruz Cabrera, Pablo Torres Aguilar, Oguz Kaan Ozturk, Naiman Khan, Florin Dolcos, Damir D. Torrico   +5 more
wiley   +1 more source

Gluten-Free Sorghum Pasta: Composition and Sensory Evaluation with Different Sorghum Hybrids. [PDF]

Foods, 2022
de Oliveira LL, de Orlandin LC, de Aguiar LA, Queiroz VAV, Zandonadi RP, Botelho RBA, de Alencar Figueiredo LF.   +6 more
europepmc   +1 more source

Crustacean and Mollusc Shell Proteins: Origin, Structure, and Functionality

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Crustacean and molluscan processing as seafood generates a significant amount of shell waste annually, owing to the dense, mineral‐rich composition of the exoskeleton. Although valorization efforts have mostly focused on chitin and chitosan, the protein fraction remains underutilized despite its prominent nutritional, functional, and sensory ...
Tharuka Wijesekara, Idaresit Ekaette
wiley   +1 more source