Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Laura Bolognini"'
Autor:
Francesca Di Nicola, Antonio Di Sario, Laura Bolognini, Emanuele Bendia, Devis Benfaremo, F. Marini, Michele Maria Luchetti, Lucia Perini, Giammarco Fava, Monia Ciferri, Giovanni Pomponio, L. Manfredi, Valentina Marconi, Armando Gabrielli, Antonio Benedetti, Piergiorgio Mosca
Publikováno v:
European Journal of Internal Medicine. 64:76-84
Objective Arthritis is the most frequent extra-intestinal manifestation in patients with inflammatory bowel diseases (IBD). The coexistence of intestinal and articular inflammation advocates the need for a multidisciplinary management of patients wit
Adalimumab efficacy in enteropathic spondyloarthritis: A 12-mo observational multidisciplinary study
Autor:
Piergiorgio Mosca, Matteo Rossini, Michele Maria Luchetti, Armando Gabrielli, Devis Benfaremo, Francesco Ciccia, Giovanni Triolo, Laura Bolognini, Monia Ciferri, A. Farinelli
Publikováno v:
World Journal of Gastroenterology
AIM To report adalimumab (Ada) efficacy on articular-gastrointestinal disease and health-related quality of life (HRQoL) in patients with enteropathic spondyloarthritis (ES). METHODS A cohort of 52 patients with ES was evaluated in the departments of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5e43ca2bc732b17e855f54f354b7b44
http://hdl.handle.net/10447/245545
http://hdl.handle.net/10447/245545
Autor:
Patrizia Restani, Chiara Tarantino, Erica Bastiani, Francesca Gombac, Francesca Uberti, Roberta Danzi, Laura Bolognini, Cinzia Ballabio, Francesco Pavanello
Publikováno v:
Food Analytical Methods. 5:480-486
The clarification or fining of wine removes undesirable substances such as proteins, phenols, and tannin compounds that would cloud the wine and cause bitterness and astringency. Caseinates have useful fining properties, but their residues could pres
Autor:
R. Salzano, Alessandro Casini, Letizia D'Ambrosio, Antonio Di Sario, F. Orlandi, Laura Bolognini, Gianluca Svegliati-Baroni, F. Ridolfi, Antonio Benedetti, Gianna Ferretti
Publikováno v:
Journal of Hepatology. 30:868-875
Background/Aims: Oxidative stress is associated with liver fibrosis in vivo and with hepatic stellate cell (HSC) activation in vitro , but the intracellular mechanisms mediating these effects are mostly unknown. The Na + /H + exchanger plays a key ro
Autor:
Anne Marie Jezequel, Gianluca Svegliati Baroni, Antonio Di Sario, F. Orlandi, Antonio Benedetti, Laura Bolognini, Emanuele Bendia, F. Ridolfi, Giuseppe Feliciangeli
Publikováno v:
Gastroenterology. 116:1155-1166
Background & Aims: The Na + /H + exchanger is the main intracellular pH regulator in hepatic stellate cells (HSCs), and its activity is increased by platelet-derived growth factor (PDGF). Amiloride, an Na + /H + exchange inhibitor, reduces PDGF-induc
Autor:
L. Manfredi, W. Capeci, A. Balloni, Laura Postacchini, Armando Gabrielli, Laura Bolognini, Michele Maria Luchetti, Devis Benfaremo, Maurizio Rossini, I. Lorenzini, Silvia Tedesco, A. Farinelli, S. Cedraro, Giammarco Fava, Giovanni Pomponio
Publikováno v:
Annals of the Rheumatic Diseases. 74:275.2-276
Background Enteropathic spondyloarthritis (ES) are characterized by the coexistence of articular-enthesis inflammation with gastrointestinal inflammation, represented by inflammatory bowel diseases (IBD). Because of the coexistence of gut and articul
Autor:
W. Capeci, A. Balloni, Laura Bolognini, A. Farinelli, Laura Postacchini, Devis Benfaremo, Maurizio Rossini, Armando Gabrielli, L. Manfredi, Silvia Tedesco, Giovanni Pomponio, I. Lorenzini, S. Cedraro, Giammarco Fava, Michele Maria Luchetti
Publikováno v:
Annals of the Rheumatic Diseases. 74:752.2-752
Background Enteropathic spondyloarthritis (ES) belongs to spondyloarthritis (SpA) and are the most frequent extra-intestinal manifestation in patients with inflammatory bowel diseases (IBD). The coexistence of gut and articular inflammation advocates
Autor:
Giulio Argalia, Giuseppe Feliciangeli, Laura Bolognini, Teresa Abbattista, Martina Urbani, Pasquale Russo, Antonio Benedetti
Publikováno v:
Gastroenterology. 120:A2-A2
Autor:
Erica Bastiani, Patrizia Restani, Cinzia Ballabio, Laura Bolognini, Francesco Pavanello, Francesca Uberti, Francesca Gombac, Chiara Tarantino, Roberta Danzi
Publikováno v:
Food Analytical Methods. 7(3):706-712
The clarification or fining of wine removes undesired substances (mainly proteins, phenols, and tannins), which would roil the wine and cause bitterness and astringency. A common fining agent, egg white, can be directly added to wine through the inle