Mpn
Mostrando 1-12 de 169 artigos, teses e dissertações.
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1. Myeloproliferative Neoplasm Symptom Assessment Form - Total Symptom Score (MPN-SAF TSS) questionnaire: translation, cultural adaptation and validation to Brazilian Portuguese
ABSTRACT Introduction: Constitutional symptoms and thrombohemorrhagic events are common in patients with myeloproliferative neoplasms (MPNs). Hence, the treatment’s primary goal is to control symptoms and improve the quality of life (QoL). In order to assess response to therapy, symptom burden, and QoL among patients with MPN, the “Myeloproliferative Ne
Hematology, Transfusion and Cell Therapy. Publicado em: 2022
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2. Prevalence and level of Salmonella spp. Contamination on selected pathways of preparation and cooking of fried chicken at the household level
Abstract Homemade foods have been reported as an important contributor to some foodborne outbreaks. This study determined the prevalence and number of Salmonella spp. on selected pathways of fried chicken preparation and cooking at the household level and investigated their antimicrobial resistance. Salmonella serovar was confirmed by polymerase chain reacti
Food Sci. Technol. Publicado em: 2021-06
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3. Clinical and molecular profile of a Brazilian cohort of patients with classical BCR-ABL1-negative myeloproliferative neoplasms
ABSTRACT Background: The classical BCR-ABL1-negative myeloproliferative neoplasms (MPNs) are Polycythemia Vera (PV), Essential Thrombocythemia (ET) and Primary Myelofibrosis (PMF). In developing countries, there are few reports that truly reveal the clinical setting of these patients. Therefore, we aimed to characterize a single center MPN population with a
Hematol., Transfus. Cell Ther.. Publicado em: 2020-09
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4. Stability evaluation of juçara, banana and strawberry pasteurized smoothie during storage
Abstract The objective of this work was to evaluate the effect of storage time and temperature on main characteristics of a juçara (20%), banana (40%) and strawberry (40%) pasteurized smoothie. The pasteurized smoothie was stored at 7 °C and 25 °C for 90 days. At both temperatures there was degradation of the smoothie anthocyanins, which, as expected, was
Food Sci. Technol. Publicado em: 2020-06
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5. Evaluation of the microbiological quality of minimally processed vegetables
Abstract The aim of this study was to evaluate the hygienic-sanitary quality of minimally processed vegetables commercialized in the city of Concórdia, Santa Catarina State, Brazil. Eight distinct products, sold in 3 different supermarkets, totalizing 24 samples were evaluated. Of the analyzed samples, just one was in discordance with the microbiological pa
Food Sci. Technol. Publicado em: 2020-06
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6. Caracterização microbiológica, físico-química e das condições de produção e comercialização da carne de sol de Salinas, Minas Gerais
RESUMO Para avaliar as condições higiênico-sanitárias e tecnológicas (HST) de produção e comercialização da carne de sol no município de Salinas, na região Norte do estado de Minas Gerais, foram coletadas 40 amostras no comércio local para a realização de análises físico-químicas e microbiológicas. A carne de sol é produzida artesanalmente
Arq. Bras. Med. Vet. Zootec.. Publicado em: 13/12/2019
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7. Evaluation of the microbiological quality of minimally processed vegetables
Abstract The aim of this study was to evaluate the hygienic-sanitary quality of minimally processed vegetables commercialized in the city of Concórdia, Santa Catarina State, Brazil. Eight distinct products, sold in 3 different supermarkets, totalizing 24 samples were evaluated. Of the analyzed samples, just one was in discordance with the microbiological pa
Food Sci. Technol. Publicado em: 11/11/2019
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8. Stability evaluation of juçara, banana and strawberry pasteurized smoothie during storage
Abstract The objective of this work was to evaluate the effect of storage time and temperature on main characteristics of a juçara (20%), banana (40%) and strawberry (40%) pasteurized smoothie. The pasteurized smoothie was stored at 7 °C and 25 °C for 90 days. At both temperatures there was degradation of the smoothie anthocyanins, which, as expected, was
Food Sci. Technol. Publicado em: 28/10/2019
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9. Microbiologically-Influenced Corrosion of 1020 Carbon Steel in Artificial Seawater Using Garlic Oil as Natural Biocide
This work aims evaluate the use of biocides in the microbiologically-influenced corrosion (MIC) of AISI 1020 carbon steel by sulfate-reducing bacteria (SRB) in artificial seawater. A natural biocide (garlic oil) and a commercial biocide (glutaraldehyde) were used to control the corrosion caused by these bacteria in artificial seawater. Microbial growth on th
Mat. Res.. Publicado em: 30/05/2019
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10. Comportamento da corrosão microbiológica do aço duplex com aplicação de sais de quaternário de amônio
RESUMO A corrosão microbiológica tem causado diversos prejuízos para variados segmentos industriais que utilizam os materiais metálicos em seus sistemas. Uma forma de minimizar e até mesmo controlar os problemas causados pela corrosão microbiológica tem sido a aplicação de biocidas nestes sistemas. Neste trabalho, a corrosão microbiológica do aço
Matéria (Rio J.). Publicado em: 20/05/2019
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11. Microbiological quality of minimally processed vegetables commercialized in Brasilia, DF, Brazil
Abstract This study evaluated the microbiological quality of minimally processed vegetables commercialized in the city of Brasilia, DF, Brazil. A total of 32 samples of different vegetables were purchased from 10 supermarkets. In most samples (78.1%) the populations of psychrotrophic bacteria had a high count ranging from 106 to 108 CFU/g. Thermotolerant col
Food Sci. Technol. Publicado em: 16/05/2019
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12. QUALIDADE HIGIÊNICO-SANITÁRIA DE TAMBAQUI (Colossoma macropomum) COMERCIALIZADO NA CIDADE DE SÃO LUÍS - MA
Resumo A identificação das condições higiênico-sanitárias do pescado é de suma importância para a promoção da saúde e a qualidade de vida da população. Dessa forma, o presente trabalho teve como objetivo avaliar a qualidade microbiológica e verificar o perfil de susceptibilidade a antimicrobianos das cepas isoladas de amostras de tambaqui (C. m
Ciênc. anim. bras.. Publicado em: 29/04/2019