Doxycycline versus prednisolone as an initial treatment strategy for bullous pemphigoid: a pragmatic, non-inferiority, randomised controlled trial

Autor: John R. Ingram, H K Bell, Gudula Kirtschig, B Walker, Fiona Antony, M Walsh, Eva-B. Bröcker, Ingrid Salvary, J Wee, Emilia Duarte-Williamson, H Santander, Kathy Taghipour, David Gawkrodger, Enno Schmidt, Sam Gibbs, Alison M Layton, Michael Sticherling, J Adams, M Vatve, Joanne R Chalmers, Hywel C Williams, Fiona Craig, S Blackford, A Carmichael, Walter Bottomley, Adzura Azam, Chris Lovell, Karen E. Harman, Margaret Childs, Alexander Vincent Anstey, K. Hussain, Marinella Nik, C Günthert, A. Chapman, N. van Beek, Andrew M Wright, Rainer Hügel, C Barnard, Indre Verpetinske, K Davies, Thomas A. Luger, A Omerod, Karen Gibbon, Alex Waters, V Akhras, Robert Charles-Holmes, Shyamal Wahie, John C. English, James Mason, R.R. Coelho, Girish Khandubhai Patel, Robert Ellis, Jane C. Sterling, A Lloyd Lavery, Thomas R. Godec, Fenella Wojnarowska, Jane Ravenscroft, Richard Groves, H Malhomme, Kerstin Steinbrink, Andrew J. Nunn, Regine Gläser, Emma Veysey, Adam Ferguson, V Lewis, Diane Whitham, V Venning, M Westmoreland, G Wong, Chris Bower, N. Hepburn, C Thomas, P J Hampton, R. Wachsmuth, Andrew Ilchyshyn, Nick J. Levell, M G S Dunnill, S. Walton, R Rallan

Publikováno v: Lancet (London, England)

BACKGROUND: Bullous pemphigoid is a blistering skin disorder with increased mortality. We tested whether a strategy of starting treatment with doxycycline gives acceptable short-term blister control while conferring long-term safety advantages over s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f5e1678ec8864f4fa72ceb86b309227
http://europepmc.org/articles/PMC5400809

SUPPLEMENTATION OF ONE-POUND LOAVES WITH WET ALKALINE PROCESS WHEAT PROTEIN CONCENTRATES: BAKING AND NUTRITIONAL QUALITY

Autor: Antoinette A. Betschart, R. M. Saunders, F. N. Hepburn

Publikováno v: Journal of Food Science. 41:820-824

The baking properties, protein quantity and quality of 1–1b wheat flour loaves supplemented with 10–20% wet alkaline process wheat protein concentrate (WAP-WPC) were studied. WAP-WPC was isolated from a pH 9 extract of wheat millrun or shorts by

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::777dea5697e6f4ad1f8e465041ec5776
https://doi.org/10.1111/j.1365-2621.1976.tb00731_41_4.x

EFFECT OF VARIOUS MAGNESIUM SOURCES ON BREADMAKING CHARACTERISTICS OF WHEAT FLOUR

Autor: R. J. Loewe, T. A. Lehmann, G. S. Ranhotra, F. N. Hepburn

Publikováno v: Journal of Food Science. 41:952-954

A number of organic (lactate, acetate and citrate) and inorganic (chloride, phosphate, oxide, carbonate, sulfate and hydroxide) magnesium sources, but oxide in particular, were tested for their effect on the quality of bread made by sponge-dough, no-

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0366cfefa6b4c180f5cf6fc3710bfa39
https://doi.org/10.1111/j.1365-2621.1976.tb00760_41_4.x

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Provisional tables on the content of omega-3 fatty acids and other fat components of selected foods

Autor: John L. Weihrauch, Frank N. Hepburn, Jacob Exler

Publikováno v: Journal of the American Dietetic Association. 86:788-793

An extensive tabulation provides provisional data on the content of omega-3 fatty acids and other lipids (cholesterol, total fat, and total saturated, monounsaturated, and polyunsaturated fatty acids) in numerous seafood products (finfish, crustacean

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7ec114187a68a57954ee6519b3aabe98
https://doi.org/10.1016/s0002-8223(21)04023-2