Zobrazeno 1 - 10
of 180
pro vyhledávání: '"A.P. Hansen"'
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
R.K. Hutchens, A.P. Hansen
Publikováno v:
Journal of food protection. 54(2)
Raw cream was standardized to 10% fat and processed by ultra-high-temperature (UHT) steam injection at 149°C for 20 s, 149°C for 3.4 s, 138°C for 20 s, and 143°C for 7 s, then aseptically packaged by a Tetra Pak AB3-250 filler. Packages were stor
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Henriette Klit, Grethe Andersen, Nanna B. Finnerup, Troels S. Jensen, A.P. Hansen, Ninna S. Marcussen
Publikováno v:
European Journal of Pain. 16:1128-1136
Background Post-stroke pain is common and affects the quality of life of stroke survivors, but the incidence and severity of headache, shoulder pain, other joint pain and central post-stroke pain following stroke still remain unclear. The aim of this
Autor:
Troels S. Jensen, Henriette Klit, Helge Kasch, A.P. Hansen, Ninna S. Marcussen, Nanna B. Finnerup
Publikováno v:
Hansen, A P, Marcussen, N, Klit, H, Kasch, H, Jensen, T S & Finnerup, N B 2015, ' Development of persistent headache following stroke: A 3-year follow-up ', Cephalalgia, vol. 35, no. 5, pp. 399-409 . https://doi.org/10.1177/0333102414545894
Background Headache following stroke has been described in previous studies with an incidence of 23%–54%, but a clear description of headache developing after stroke onset is still lacking. The aim of this study was to determine the incidence and c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95a942619d17b298e6fce66b54cfebab
https://pure.au.dk/portal/da/publications/development-of-persistent-headache-following-stroke-a-3year-followup(43d8e1b9-96ae-41b5-bd2f-acee686eae37).html
https://pure.au.dk/portal/da/publications/development-of-persistent-headache-following-stroke-a-3year-followup(43d8e1b9-96ae-41b5-bd2f-acee686eae37).html
Publikováno v:
Journal of AOAC INTERNATIONAL. 85:546-550
A microbial receptor assay (Charm II Tablet Beta-Lactam Test) and liquid chromatography (LC) were compared for determination of penicillin G (PG) and amoxicillin (AMOX) in reconstituted milk powder. Nonfat dry milk and whole dry milk were reconstitut
Publikováno v:
Klit, H, Hansen, A P, Marcussen, N S, Finnerup, N B & Jensen, T S 2014, ' Early evoked pain or dysesthesia is a predictor of central poststroke pain ', Pain, vol. 155, no. 12, pp. 2699-2706 . https://doi.org/10.1016/j.pain.2014.09.037
Central poststroke pain (CPSP) is a central neuropathic pain condition caused by a cerebrovascular lesion affecting the central somatosensory nervous system. Once developed, CPSP is difficult to treat, so there is an interest in identifying stroke pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1cd169caee8834b941166c0604c3d3bb
https://pure.au.dk/portal/da/publications/early-evoked-pain-or-dysesthesia-is-a-predictor-of-central-poststroke-pain(9fc20e73-e7a8-4450-8c92-c18c6d59ff6a).html
https://pure.au.dk/portal/da/publications/early-evoked-pain-or-dysesthesia-is-a-predictor-of-central-poststroke-pain(9fc20e73-e7a8-4450-8c92-c18c6d59ff6a).html
Publikováno v:
Journal of the American Oil Chemists' Society. 78:1073-1078
The oxidative stability of phytosterols in canola, coconut, peanut, and soybean oils was examined under simulated frying conditions of 100, 150, and 180°C for 20 h. The degree of oxidative decomposition was assessed by the loss of phytosterols, accu
Publikováno v:
Journal of Dairy Science. 84:774-783
Milk from three different dairies (each a separate trial: 1, 2, and 3) was standardized to 2% fat and processed at 140.6, 129.4, 118.3, and 107.2 degrees C (temperatures 1, 2, 3, and 4, respectively) for 2 s and packaged into six different packaging