Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Patrizia Riso"'
Autor:
Monica Dinu, Giuditta Pagliai, Cristian Del Bo', Marisa Porrini, Patrizia Riso, Mauro Serafini, Francesco Sofi, Daniela Martini, Donato Angelino
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
BackgroundClinical trial registration has become a valuable tool that can be used to track the status and nature of trials conducted on a specific topic. This approach has been applied to many areas of research, but less is known about the characteri
Externí odkaz:
https://doaj.org/article/3130db1f93b74953b27535f4c2f124fc
Autor:
Matteo Briguglio, Tiziano Crespi, Francesco Langella, Patrizia Riso, Marisa Porrini, Laura Scaramuzzo, Roberto Bassani, Marco Brayda-Bruno, Pedro Berjano
Publikováno v:
Frontiers in Surgery, Vol 9 (2022)
Medications for general anesthesia can cause smell alterations after surgery, with inhalation anesthetics being the most acknowledged drugs. However, spine patients have been poorly studied in past investigations and whether these alterations could i
Externí odkaz:
https://doaj.org/article/6d90d1d1a34e4e4ca5cfdee5b6be964c
Autor:
Matteo Briguglio, Paolo Perazzo, Francesco Langella, Tiziano Crespi, Elena De Vecchi, Patrizia Riso, Marisa Porrini, Laura Scaramuzzo, Roberto Bassani, Marco Brayda-Bruno, Giuseppe Banfi, Pedro Berjano
Publikováno v:
Frontiers in Surgery, Vol 9 (2022)
Hemoglobin and its associated blood values are important laboratory biomarkers that mirror the strength of constitution of patients undergoing spine surgery. Along with the clinical determinants available during the preadmission visit, it is importan
Externí odkaz:
https://doaj.org/article/e98cd5895eb34b88a9e262ac4899eb26
Autor:
Mirko Marino, Daniela Martini, Samuele Venturi, Massimiliano Tucci, Marisa Porrini, Patrizia Riso, Cristian Del Bo'
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Epidemiological studies suggest a potential role of glucosinolates (GSLs) and isothiocyanates on human health. However, evidence from intervention studies, due to heterogeneity in features of study design, duration, participants, food or food compone
Externí odkaz:
https://doaj.org/article/4a70efdde0ae41feb0c401a1b63ff7ef