Hierarchical HRP-Crosslinked Silk Fibroin/ZnSr-TCP Scaffolds for Osteochondral Tissue Regeneration: Assessment of the Mechanical and Antibacterial Properties

Autor: Viviana P. Ribeiro, Sandra Pina, Sabina Gheduzzi, Ana C. Araújo, Rui L. Reis, Joaquim M. Oliveira

Publikováno v: Frontiers in Materials, Vol 7 (2020)

The biomaterials requirements for osteochondral (OC) defects restoration simultaneously include adequate mechanical behavior, and the prevention of bacterial adherence and biofilm formation, without impairing local tissue integration. Bilayered and h

Externí odkaz: https://doaj.org/article/07e2cf1ffb3a4cf88525dc94502c1da9

P1G10, the Proteolytic Fraction from Vasconcellea cundinamarcensis, Stimulates Tissue Repair after Acute Exposure to Ultraviolet B Radiation

Autor: Kátia M. Freitas, Ana C. Araújo e Silva, Emerson S. Veloso, Ênio Ferreira, Lucíola S. Barcelos, Marcelo V. Caliari, Carlos E. Salas, Miriam T. P. Lopes

Publikováno v: International Journal of Molecular Sciences, Vol 20, Iss 18, p 4373 (2019)

Background: P1G10 is a cysteine proteolytic fraction from Vasconcellea cundinamarcensis latex, obtained by chromatographic separation on Sephadex-G10 and ultrafiltration. This fraction enhances healing in different models of skin lesions, and display

Externí odkaz: https://doaj.org/article/22fbbee7e4324aee935c31e1560dc6ad

Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala)

Autor: Teresa R. S. Brandão, Cristina L. M. Silva, Sara M. Oliveira, Ana C. Araújo, Inês N. Ramos, Maria João Monteiro

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Journal of Food Quality, Vol 2017 (2017)

This work evaluated the effect of the air-drying temperature and vacuum packaging on quality and nutritional compounds of dehydrated galega kale, previously steam blanched, during 5 months of storage. When compared with the vacuum packaged kale, the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a4911b31705c4d87367781856353066
https://doi.org/10.1155/2017/9393482

Influence of pretreatments on quality parameters and nutritional compounds of dried galega Kale (Brassica oleracea L. var. acephala)

Autor: Inês N. Ramos, Sara M. Oliveira, Ana C. Araújo, Teresa R. S. Brandão, Cristina L. M. Silva

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

The objective of this work was to evaluate the effect of six pretreatments on quality and nutritional contents of sliced Galega kale submitted to convective drying. Among all treatments, steam blanching was the most favourable, allowing improvements

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45c17be520bcb6ebb5f99854eaac2edd

Síndrome de budd-chiari e adenocarcinoma gástrico insuspeito

Autor: V.P.A. Teixeira, Vitorino Modesto dos Santos, Marlene Antonio dos Reis, Eumenia Costa da Cunha Castro, Ana C. Araújo

Publikováno v: Medicina, Vol 38, Iss 2 (2005)

A síndrome de Budd-Chiari não tem sido descrita em pacientes jovens portadores de câncer gástrico. Relata-se caso de síndrome de Budd-Chiari e linfangite carcinomatosa em homem branco de 28 anos, portador de câncer gástrico insuspeito, apresen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7ced1b315976d6eeaad96953997b9ae
https://doi.org/10.11606/issn.2176-7262.v38i2p156-160