Zobrazeno 1 - 10
of 509
pro vyhledávání: '"Miguel A. Rocha"'
Autor:
Jorge Vielma Mendoza, Cecilia Inés Matheus Fernandez, Luis Manuel Paz Castillo Hernandez, Miguel Ángel Rocha Canales
Publikováno v:
Revista Científica CMDLT, Vol 18, Iss Suplemento (2024)
Se recolectaron las características epidemiológicas y radiológicas de patología meniscal, lesión del LCA y de lesiones osteocondrales en los pacientes que acudieron a realizarse resonancias magnéticas de rodilla en el Servicio de Imagenología
Externí odkaz:
https://doaj.org/article/aa4e993efc0c4bafa340f47e5dacc64a
Autor:
Cecilia Inés Matheus Fernández, Yariadny Alejandra Ramírez Hernandez, Alcira Margarita Capecchi, Miguel Ángel Rocha Canales
Publikováno v:
Revista Científica CMDLT, Vol 18, Iss Suplemento (2024)
La enfermedad coronaria es la principal causa de muerte a nivel mundial, y la clasificación por severidad de las calcificaciones en las arterias coronarias (CAC) es uno de los principales marcadores de riesgo cardiovascular para la detección tempra
Externí odkaz:
https://doaj.org/article/67b126e7dbe2419ca40f8348943a5fc5
Autor:
Muhammad Abdul Rahim, Joe M. Regenstein, Fahad Al-Asmari, Muhammad Imran, Mohamed Fawzy Ramadan, João Miguel F. Rocha, Imtiaz Hussain, Eliasse Zongo
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-13 (2024)
Abstract Long–chain polyunsaturated fatty acids (LCPUFA) are of interest due to their potential health properties and have a significant role in reducing the risk of various chronic diseases in humans. It is commonly used as a supplement. However,
Externí odkaz:
https://doaj.org/article/a1f6558fe9c842d59239173cdaadbfaa
Autor:
Birsen Yilmaz, Neslihan Arslan, Teslime Özge Şahin, Duygu Ağadündüz, Fatih Ozogul, João Miguel F. Rocha
Publikováno v:
Fermentation, Vol 10, Iss 7, p 350 (2024)
Lactic acid bacteria (LAB) are a group of microorganisms which are beneficial and well-characterized with respect to the flavor and texture of food products via fermentation. The accumulated literature has suggested that dietary intake of fermented f
Externí odkaz:
https://doaj.org/article/997480cda93547138879a197690ce672
Publikováno v:
Heat Treatment and Surface Engineering, Vol 5, Iss 1 (2023)
ABSTRACTThe number of orthopedic surgeries will continue increasing over the next decades. The most common causes of orthopedic implant failure after implantation are infections, inflammatory response, corrosion, mismatch in elastic modulus, stress s
Externí odkaz:
https://doaj.org/article/7fe7363de86843fe9c3df9818cb7e3ae
Autor:
Miguel S. Rocha, Catarina F. Marques, Ana C. Carvalho, Eva Martins, Alexander Ereskovsky, Rui L. Reis, Tiago H. Silva
Publikováno v:
Marine Drugs, Vol 22, Iss 2, p 55 (2024)
Chondrosia reniformis is a collagen-rich marine sponge that is considered a sustainable and viable option for producing an alternative to mammalian-origin collagens. However, there is a lack of knowledge regarding the properties of collagen isolated
Externí odkaz:
https://doaj.org/article/39e25bcc0ca6425a86b1d1abe5050d14
Autor:
Miguel Estanqueiro Rocha
Publikováno v:
Political Observer, Iss 18 (2023)
O arquipélago dos Açores influi sobremaneira, desde há muito, na diplomacia portuguesa. Em 1871, já Andrade de Corvo defendera, no seu livro Perigos, que a aproximação de Portugal aos Estados Unidos deveria ser uma das prioridades da política
Externí odkaz:
https://doaj.org/article/0cb5d4e329594c3e848373284297465f
Publikováno v:
BMC Molecular and Cell Biology, Vol 23, Iss 1, Pp 1-10 (2022)
Abstract Background We have previously found that, in the pathogenic yeast Candida albicans, 18S and 25S ribosomal RNA components, containing more than one phosphate on their 5′-end were resistant to 5′-monophosphate requiring 5′ → 3″ exonu
Externí odkaz:
https://doaj.org/article/b5b3b348a65a49bf8e777075d319664e
Autor:
Gülsüm Deveci, Elif Çelik, Duygu Ağagündüz, Elena Bartkiene, João Miguel F. Rocha, Fatih Özogul
Publikováno v:
Fermentation, Vol 9, Iss 11, p 923 (2023)
Fermented foods refer to beverages or foods made by carefully regulated microbial growth and the enzymatic conversion of dietary components. Fermented foods have recently become more popular. Studies on fermented foods suggest the types of bacteria a
Externí odkaz:
https://doaj.org/article/30c3d8ef3e984c2fa701e187cf94e27f