5-year follow-up of the safety, tolerability and efficacy of subcutaneous trastuzumab for the adjuvant treatment of HER2-positive early breast cancer. Results from the SafeHER Phase III trial

Autor: J. Gligorov, X. Pivot, B. Ataseven, M. De Laurentiis, A. Llombart, K.H. Jung, A. Manikhas, H.A. Azim, A. Alexandrou, K. Gupta, L. Herraez-Baranda, N. Tosti, E. Restuccia

Publikováno v: Breast, Vol 56, Iss , Pp S21-S22 (2021)

Externí odkaz: https://doaj.org/article/cdbbced2cf6847a6a447321661688820

61MO IMscin001 (part 2: randomized phase III): Pharmacokinetics (PK), efficacy and safety of atezolizumab (atezo) subcutaneous (SC) vs intravenous (IV) in previously treated locally advanced or metastatic non-small cell lung cancer (NSCLC)

Autor: M. Burotto, Z. Zvirbule, A. Mochalova, Y. Runglodvatana, L.A. Herraez Baranda, S. Liu, P. Chan, E. Shearer-Kang, M. Shivhare, N. Tosti, J. Zanghi, B. Leutgeb, E. Felip

Publikováno v: Immuno-Oncology and Technology. 16:100166

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b577f33698ee21291ed35777badc530a
https://doi.org/10.1016/j.iotech.2022.100166

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Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy

Autor: Aldo Corsetti, M. Morea, N. Tosti, Marco Gobbetti, Federico Baruzzi, Paola Lavermicocca

Publikováno v: International journal of food microbiology 64 (2001): 95–104.
info:cnr-pdr/source/autori:Corsetti A.1, Lavermicocca P.2, Morea M.2, Baruzzi F.2, Tosti N.3, Gobbetti M. 4/titolo:Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy/doi:/rivista:International journal of food microbiology/anno:2001/pagina_da:95/pagina_a:104/intervallo_pagine:95–104/volume:64

The microflora of 25 wheat sourdoughs from the Apulia region, Southern Italy, was characterized. The sourdoughs were mainly produced from Triticum durum wheat. The number of lactic acid bacteria and yeasts ranged from ca. log 7.5 to log 9.3 colony fo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfd77251abed109d76e50b64aea2b717
https://doi.org/10.1016/s0168-1605(00)00447-5

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