Zobrazeno 1 - 10
of 90
pro vyhledávání: '"petrissage"'
Publikováno v:
Canadian Oncology Nursing Journal, Vol 34, Iss 3, Pp 404-411 (2024)
Background: Chemotherapy Induced Peripheral Neuropathy (CIPN) is dose dependent nerve damaging adverse reaction with prevalence rate of 68.1% at the 1st month; 60.0 % at the 3rd month; and 30% at the 6th month of chemotherapy. Objective: to determ
Externí odkaz:
https://doaj.org/article/783d6752bd7e4cc5852cbc021bf4ec33
Publikováno v:
Journal of Research in Medical Sciences, Vol 29, Iss 1, Pp 45-45 (2024)
Background: Few comparative studies have been carried out into the effects of nonpharmacological interventions on reducing fatigue in hemodialysis patients. This study compared the effect of warm footbath with effleurage and petrissage massages on fa
Externí odkaz:
https://doaj.org/article/9938b2fa40324dc9ab35914c878359d8
Publikováno v:
Placentum, Vol 11, Iss 2, Pp 201-208 (2023)
Background: The number of dysmenorrhea in Indonesia is 64,25%. About 54,98% had primary dysmenorrhea, and 9,36% had secondary dysmenorrhea. The continuity of abdominal muscle contraction causes the pain of dysmenorrhea during the menstrual period. A
Externí odkaz:
https://doaj.org/article/15de0317e4464ad8b9f7aa89d4965b68
Akademický článek
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Publikováno v:
Journal of sport rehabilitation. 30(5)
Context: Fast and adequate recovery after exercise and activity is important for increasing performance and preventing injuries. Inadequate recovery usually causes changes in the biomechanical and viscoelastic properties of the muscle. Objective: To
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abb282471bdef8b841c148d561d58657
https://pubmed.ncbi.nlm.nih.gov/33618331
https://pubmed.ncbi.nlm.nih.gov/33618331
Autor:
Jemyung Shim, Jeong-uk Park, Hyo-Taek Lee, Hyolyun Roh, Seung Namgung, Sung-Joong Kim, Munmi Cho, Inyoung Ku
Publikováno v:
Journal of Physical Therapy Science
[Purpose] The purpose of this study is to examine the effect of calf muscle massage on ankle flexibility and balance. [Subjects and Methods] The study's subjects were 32 healthy college students, divided into two groups according to the massage metho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1504846445282256970c3e7611cfb299
https://doi.org/10.1589/jpts.29.789
https://doi.org/10.1589/jpts.29.789
Autor:
Morel, Marie Helene
Publikováno v:
1. Réunion plénière du GDR SLAMM (Solliciter LA Matière Molle)
1. Réunion plénière du GDR SLAMM (Solliciter LA Matière Molle), Nov 2018, Hyères, France
1. Réunion plénière du GDR SLAMM (Solliciter LA Matière Molle), Nov 2018, Hyères, France
Le développement du réseau de gluten dans la pâte à pain: un processus mécano-chimique. 1. Réunion plénière du GDR SLAMM (Solliciter LA Matière Molle)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e55cc35e5909f476eb85df885f730c69
https://hal.archives-ouvertes.fr/hal-02154434
https://hal.archives-ouvertes.fr/hal-02154434
Publikováno v:
SHS Web of Conferences, Vol 31, p 01015 (2016)
ERPA International Congresses on Education (ERPA) -- JUN 02-04, 2016 -- -- Sarajevo, BOSNIA & HERCEG
WOS: 000387535300015
In this research, the effect of the hand grip and finger strengths on the power development between the friction and p
WOS: 000387535300015
In this research, the effect of the hand grip and finger strengths on the power development between the friction and p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::231f71addd7bfa366d387c0d3c8c9187
https://hdl.handle.net/20.500.12438/4075
https://hdl.handle.net/20.500.12438/4075
Publikováno v:
European Food Research and Technology. 232:441-451
The present study focuses on the influence of the olive crushing technique on the minor composition of olive pastes and their corresponding virgin olive oils since these compounds are strongly related to their quality and characteristics. Two differe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::017dbc7ff6cae90d0119668106c80ebd
https://doi.org/10.1007/s00217-010-1406-4
https://doi.org/10.1007/s00217-010-1406-4
Autor:
Yu-Ching Huang, Yi-Yuan Shao
Publikováno v:
Journal of Food Process Engineering. 31:739-753
Five genotypes of sweet potato available in Taiwan, including TNG66, TNG57, TYY1, WP and TNG68, were used as samples for investigating the effects of steaming and kneading with presteaming treatments on the physicochemical properties of steamed lumps
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51730519e445813ae22ade7d2531dabb
https://doi.org/10.1111/j.1745-4530.2007.00186.x
https://doi.org/10.1111/j.1745-4530.2007.00186.x