Sensory
Mostrando 13-24 de 3542 artigos, teses e dissertações.
-
13. Braden scale has low reliability in different patients under care in intensive care unit
SUMMARY OBJECTIVE: The aim of this study was to assess the inter-reliability of the Braden scale and its subscales for different patients assisted in the intensive care unit. We hypothesized that the Braden scale has low reliability in different populations. METHODS: This reliability study involved the Braden scale in intensive care unit of a hospital. A t
Revista da Associação Médica Brasileira. Publicado em: 2022
-
14. The Ototoxicity of Chloroquine and Hydroxychloroquine: A Systematic Review
Abstract Introduction Chloroquine and hydroxychloroquine are antimalarial drugs widely used in the treatment of rheumatic diseases. With the global pandemic caused by the new coronavirus, there was an increase in the prescription of these drugs, which led to a major concern regarding their ototoxic effects. Objectives The objective of the present study was
International Archives of Otorhinolaryngology. Publicado em: 2022
-
15. Postural Control in Relapsing-Remitting Multiple Sclerosis
Abstract Introduction Postural instability is considered one of the most disabling symptoms of relapsing-remitting multiple sclerosis (RRMS). Objective To evaluate postural control in patients with RRMS. Method A total of 79 individuals between 18 and 65 years old, of both genders, were distributed into an experimental group composed of patients with RRMS
International Archives of Otorhinolaryngology. Publicado em: 2022
-
16. An alternative approach for blocking the superior trunk of the brachial plexus evaluated by a single arm clinical trial
Abstract Background Interscalene brachial plexus block is associated with phrenic nerve paralysis. The objective of this study was to evaluate an alternative approach to interscalene brachial plexus blocks in terms of efficacy, grade of motor and sensory blockade, and phrenic nerve blockade. Methods The study was prospective and interventional. The ten liv
Brazilian Journal of Anesthesiology. Publicado em: 2022
-
17. Is Jedi Grip efficient and effective in ultrasound-guided peripheral nerve blocking? A prospective, randomized, observer-blinded study
Abstract Background In this prospective, randomized, controlled observer-blinded study, we aimed to compare the efficacy of a single-operator technique called the Jedi Grip and a conventional technique requiring a double operator in ultrasound-guided axillary brachial plexus blocking. Methods Ninety-two patients (ASA I-II; aged 18-65 years old) who underwe
Brazilian Journal of Anesthesiology. Publicado em: 2022
-
18. The influence of cognitive tasks on sensory organization test performance
Resumo Introdução: Muitas tarefas posturais estáticas que requerem contribuições vestibulares são feitas durante a dupla tarefa. Objetivo: Investigamos a influência da dupla tarefa na integração sensorial para o controle postural e desempenho cognitivo durante o teste de organização sensorial e examinamos a relação entre a função cognitiva e
Brazilian Journal of Otorhinolaryngology. Publicado em: 2022
-
19. The influence of sensory attributes on overall liking by a gamma regression model: an analysis of Cerrado mixed fruits jams
Abstract Factors that influence the acceptability and preferences of consumers have been perceived as sensory attributes, such as color, appearance, flavor, and texture. Understanding which attributes are most important for overall liking would be helpful to establish meaningful criteria for product grading. Thus, in addition to the overall chemical and sens
Food Sci. Technol. Publicado em: 2021-09
-
20. Physicochemical, sensory properties and in-vitro bioaccessibility of phenolics and antioxidant capacity of traditional noodles enriched with carob (Ceratonia siliqua L.) flour
Abstract In this study, the use of carob flour (CF) was investigated to improve the nutritional, antioxidative, and sensory properties of the noodles produced by the traditional method. In traditional noodle production, carob flour was used as a substitute to wheat flour at six different ratios (0% -control: Cmilk, Cwater, 10-40%, CF; w/w). In the noodle sam
Food Sci. Technol. Publicado em: 2021-09
-
21. Assessment of sensory and physical-chemical quality, and potential for certification of cachaças from the state of Paraíba, Brazil
Abstract The State of Paraíba is an important producer of artisanal cachaça that has outstanding quality in national tasting panels and for this reason this research studied organizational aspects for certification and compliance with Good Manufacturing Practices - GMP - of 53% of formal producers. Samples of cachaças from these producers were evaluated f
Food Sci. Technol. Publicado em: 2021-09
-
22. Consumer profile: blackberry processing with different types of sugars
Abstract Due to its high medicinal and nutritional values, blackberries have become increasingly interesting to producers and consumers. People are looking for healthier options to consume sugar with greater nutritional enrichment. However, replacement of the type of sugar is associated with significant changes in some parameters, finding suitable replacemen
Food Sci. Technol. Publicado em: 2021-09
-
23. Production of milk analogues from rice bran protein hydrolysate using the subcritical water technique
Abstract Subcritical water treatment is a useful technique for the extraction of active compounds from biomass materials due to its short processing time, low cost, and environmental sustainability. Defatted rice bran is a by-product of rice bran oil, which still contains protein. In this study, rice bran protein was extracted using subcritical water treatme
Food Sci. Technol. Publicado em: 2021-09
-
24. Erratum
Abstract The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies hav
Food Sci. Technol. Publicado em: 2021-09