Preservation
Mostrando 49-60 de 2490 artigos, teses e dissertações.
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49. Comparison of functional outcomes of off-clamp laparoscopic partial nephrectomy access techniques: A preliminary report
ABSTRACT Objective: This study aims to compare renal functional outcomes of access techniques in patients who underwent off-clamp (Off-C) laparoscopic partial nephrectomy (LPN). Materials and Methods: Thirty-four Off-C LPNs in patients with functioning contralateral kidney from March 2011 to June 2018 were included in the study. Twenty-two patients underwe
Int. braz j urol.. Publicado em: 2021-02
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50. The obesity paradox in varicocele – is the protective effect real?
ABSTRACT Objective: This study aims to compare renal functional outcomes of access techniques in patients who underwent off-clamp (Off-C) laparoscopic partial nephrectomy (LPN). Materials and Methods: Thirty-four Off-C LPNs in patients with functioning contralateral kidney from March 2011 to June 2018 were included in the study. Twenty-two patients underwe
Int. braz j urol.. Publicado em: 2021-02
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51. Partial nephrectomy provides equivalent oncologic outcomes and better renal function preservation than radical nephrectomy for pathological T3a renal cell carcinoma: A meta-analysis
ABSTRACT Purpose: Radical nephrectomy (RN) is the standard surgical type for pathological stage T3a (pT3a) renal cell carcinoma (RCC). Recently, some studies have suggested equivalence between partial nephrectomy (PN) and RN for oncologic control and have shown the benefits of PN for better renal function. We conducted this meta-analysis to assess oncologic
Int. braz j urol.. Publicado em: 2021-02
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52. Partial laparoscopic nephrectomy: what really matters?
ABSTRACT Purpose: Radical nephrectomy (RN) is the standard surgical type for pathological stage T3a (pT3a) renal cell carcinoma (RCC). Recently, some studies have suggested equivalence between partial nephrectomy (PN) and RN for oncologic control and have shown the benefits of PN for better renal function. We conducted this meta-analysis to assess oncologic
Int. braz j urol.. Publicado em: 2021-02
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53. Editorial Comment: Adjuvant Single-Dose Upper Urinary Tract Instillation of Mitomycin C After Therapeutic Ureteroscopy for Upper Tract Urothelial Carcinoma: A Single-Centre Prospective Non-Randomized Trial
ABSTRACT Purpose: Radical nephrectomy (RN) is the standard surgical type for pathological stage T3a (pT3a) renal cell carcinoma (RCC). Recently, some studies have suggested equivalence between partial nephrectomy (PN) and RN for oncologic control and have shown the benefits of PN for better renal function. We conducted this meta-analysis to assess oncologic
Int. braz j urol.. Publicado em: 2021-02
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54. Editorial Comment: Continuous monitoring of intrapelvic pressure during flexible ureteroscopy using a sensor wire: a pilot study
ABSTRACT Purpose: Radical nephrectomy (RN) is the standard surgical type for pathological stage T3a (pT3a) renal cell carcinoma (RCC). Recently, some studies have suggested equivalence between partial nephrectomy (PN) and RN for oncologic control and have shown the benefits of PN for better renal function. We conducted this meta-analysis to assess oncologic
Int. braz j urol.. Publicado em: 2021-02
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55. Editorial Comment: Long-term effectiveness and complication rates of bladder augmentation in patients with neurogenic bladder dysfunction: A systematic review
ABSTRACT Purpose: Radical nephrectomy (RN) is the standard surgical type for pathological stage T3a (pT3a) renal cell carcinoma (RCC). Recently, some studies have suggested equivalence between partial nephrectomy (PN) and RN for oncologic control and have shown the benefits of PN for better renal function. We conducted this meta-analysis to assess oncologic
Int. braz j urol.. Publicado em: 2021-02
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56. Effects of alginate oligosaccharides treatment on preservation and fresh-keeping mechanism of shrimp during frozen storage
Abstract In this study, we investigated the influence of alginate oligosaccharides (AOS) coating on the quality of white shrimp (P. vannamei) at 4 ± 1 °C. We measured shrimp quality by surveying changes in certain properties, such as sensory quality, the microbiota, total volatile basic nitrogen (TVB-N), pH, and sensory characteristics. Compared to control
Food Sci. Technol. Publicado em: 2020-12
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57. Freezing methods affect the characteristics of large yellow croaker (Pseudosciaena crocea): use of cryogenic freezing for long-term storage
Abstract Large yellow croaker (Pseudosciaena crocea) is the main coastal economic fish in China. After harvesting, the fish is rarely traded as the fresh product, but usually held in cold storage. Therefore, it is important to understand the quality changes occurring during preservation. In this study, freshly collected fishes were frozen by cryogenic (cabin
Food Sci. Technol. Publicado em: 2020-12
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58. The effect of the commercial fish gelatin protein hydrolysate on rainbow trout (Oncorhynchus mykiss) fillet quality
Abstract Willing to increase the shelf life of the food matrix, studies regarding new preservations methods are developed to preserve fish deterioration. The application of natural additives as preservatives is increasingly common, with a current emphasis on the growing use of protein hydrolysates, in substitution to artificial ones. These compounds have bee
Food Sci. Technol. Publicado em: 2020-12
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59. Analysis of carbonation and hydration of BOF steel slag for application as railway ballast
Abstract The reutilization of waste is a valuable alternative for the preservation of natural resources and the environment. In this sense, Basic Oxygen Furnace (BOF) steel slag is one of the most residues generated in steel the industry. It is estimated that for each ton of steel produced, about 150 kg of steel slag is generated in the BOF process. Generall
REM, Int. Eng. J.. Publicado em: 2020-12
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60. Impact of antioxidant herbal salts on the lipid fraction, acceptability and consumption intent of roasted Dolphinfish
Abstract The impact of herbal salt as a natural antioxidant on the lipids of roasted Dolphinfish (Coryphaena hippurus Linnaeus, 1758), as well as in the sensory characteristics of this food was evaluated after using refined or herbal salts, by analyzing the differences in its fatty acid contents, thiobarbituric acid reactive substances (TBARS), product accep
Food Sci. Technol. Publicado em: 2020-12