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https://www.readbyqxmd.com/read/27057481/linear-headache-clinical-characteristics-of-eight-new-cases
#1
Ya-Nan Lu, Qing-Qing Pan, Jie-Feng Pan, Lei Wang, Yun-Yun Lu, Liang-Hui Hu, Yu Wang
BACKGROUND: Linear headache (LH) has recently been described as a paroxysmal or continuous fixed head pain restricted in a linear trajectory of 5-10 mm in width, linking one endpoint in occipital or occipitocervical region with another endpoint in ipsilateral nasion or forehead region. For some patients, this headache had some features resembling migraine without aura. METHODS: We made a prospective search of patients presenting with a clinical picture comprised under the heading of LH and we have accessed eight new cases...
2016: SpringerPlus
https://www.readbyqxmd.com/read/24783548/a-novel-spectral-fingerprint-analysis-to-discriminate-dry-red-wines
#2
Yan Wen, Yong-Sheng Tao, Xiao-Fan Hou, Marta Dizy
A novel spectral fingerprint to discriminate different dry red wines was built using data visualization method. Twelve red wines with different vintages, cultivars and ageing methods from Changli and Shacheng were sampled. Nine fractions of each wine were collected with a reversed-phase C18 column, and then they were lyophilized. The residue of each fraction was resolved with synthetic wine of the same volume with the fraction sample. The transmittance spectra of wines and their fractions were recorded from 190 to 1100 nm...
January 2014: Guang Pu Xue Yu Guang Pu Fen Xi, Guang Pu
https://www.readbyqxmd.com/read/24518332/contribution-of-low-molecular-weight-phenols-to-bitter-taste-and-mouthfeel-properties-in-red-wines
#3
Ana Gonzalo-Diago, Marta Dizy, Purificación Fernández-Zurbano
The aim of this study was to explore the relationship between low molecular weight compounds present in wines and their sensory contribution. Six young red wines were fractionated by gel permeation chromatography and subsequently each fraction obtained was separated from sugars and acids by solid phase extraction. Wines and both fractions were in-mouth evaluated by a trained sensory panel and UPLC-MS analyses were performed. The lack of ethanol and proanthocyanidins greatly increased the acidity perceived. The elimination of organic acids enabled the description of the samples, which were evaluated as bitter, persistent and slightly astringent...
July 1, 2014: Food Chemistry
https://www.readbyqxmd.com/read/23889258/taste-and-mouthfeel-properties-of-red-wines-proanthocyanidins-and-their-relation-to-the-chemical-composition
#4
Ana Gonzalo-Diago, Marta Dizy, Purificación Fernández-Zurbano
The aim of this work is to assess the relationship between the in-mouth sensory properties of proanthocyanidins (PAs) and its chemical composition. To achieve such a goal, the proanthocyanidin fraction from six different young commercial red wines was obtained by gel permeation chromatography. A sensory panel, selected on the basis of their PROP status and trained in taste and mouthfeel sensations, described both the wines and fractions. MALDI-TOF-MS and UPLC-MS were used to identify thoroughly the polyphenolic composition of each proanthocyanidin fraction...
September 18, 2013: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/23475537/anti-yo-antibody-mediated-paraneoplastic-cerebellar-degeneration-in-a-female-patient-with-pleural-malignant-mesothelioma
#5
Ozgur Tanriverdi, Nezih Meydan, Sabri Barutca, Nazan Ozsan, Duygu Gurel, Ali Veral
Paraneoplastic cerebellar degeneration is a rare non-metastatic complication of malignancies. It presents with acute or subacute onset of ataxia, dysarthria and intention tremor. Paraneoplastic cerebellar degeneration is most commonly associated with malignancies of the ovary, breast and lung. The anti-Yo (anti-Purkinje cells) antibodies that specifically damage the Purkinje cells of the cerebellum are found in the serum and cerebrospinal fluid. Anti-Yo-related paraneoplastic cerebellar degeneration is most commonly found in women with gynecological and breast cancers, but it is reported in other malignancies...
May 2013: Japanese Journal of Clinical Oncology
https://www.readbyqxmd.com/read/23293882/effect-of-cluster-thinning-and-prohexadione-calcium-applications-on-phenolic-composition-and-sensory-properties-of-red-wines
#6
José-Miguel Avizcuri-Inac, Ana Gonzalo-Diago, Jesús Sanz-Asensio, María-Teresa Martínez-Soria, Miguel López-Alonso, Marta Dizy-Soto, José-Federico Echávarri-Granado, Luis Vaquero-Fernández, Purificación Fernández-Zurbano
The overall objective of this study was to investigate the effect of manual cluster thinning (CT) and the application of the growth regulator Prohexadione calcium (ProCa) on the phenolic composition and the sensory profile of Tempranillo and Grenache wines produced from treated vines in La Rioja (Spain). ProCa was applied at preblooming and CT was carried out at veraison in two consecutive years. Different physicochemical parameters and analyses of phenolic compounds were carried out in control, CT and ProCa grapes and wines and wine sensory was performed...
February 6, 2013: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/21309177/-pediatrics-developmental-care-in-neonatology
#7
M Cevey-Macherel, M Bickle Graz, L Jaunin, G Dizi Métrailler, M Martinet, P Hüppi, C Borradori Tolsa
Developmental care is a multidisciplinary approach aiming at improving the premature newborn's well-being through individualized observation and care, and at limiting environmental nociceptive stimuli. The aim is to lessen neonatal morbidity and enhance long-term psychomotor development in this population of high-risk newborns.
January 12, 2011: Revue Médicale Suisse
https://www.readbyqxmd.com/read/21058645/relationship-between-nonvolatile-composition-and-sensory-properties-of-premium-spanish-red-wines-and-their-correlation-to-quality-perception
#8
María-Pilar Sáenz-Navajas, Yong-Sheng Tao, Marta Dizy, Vicente Ferreira, Purificación Fernández-Zurbano
The correlation of nonvolatile composition in wines with quality perception is a critical subject in current enological research, and it is far from being clear. Thus, the present work aims at (1) defining the chemical composition and in-mouth sensory properties of a set of wooded premium Spanish red wines and (2) assessing the implication of their chemical composition in the sensory perception of quality. Therefore, 24 wines were analyzed by sensory descriptive analysis and chemical analysis for nonvolatile composition, and their correlations have been discussed...
December 8, 2010: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/20599029/characterization-of-taste-active-fractions-in-red-wine-combining-hplc-fractionation-sensory-analysis-and-ultra-performance-liquid-chromatography-coupled-with-mass-spectrometry-detection
#9
María-Pilar Sáenz-Navajas, Vicente Ferreira, Marta Dizy, Purificación Fernández-Zurbano
Five Tempranillo wines exhibiting marked differences in taste and/or astringency were selected for the study. In each wine the non-volatile extract was obtained by freeze-drying and further liquid extraction in order to eliminate remaining volatile compounds. This extract was fractionated by semipreparative C18-reverse phase-high performance liquid chromatography (C18-RP-HPLC) into nine fractions which were freeze-dried, reconstituted with water and sensory assessed for taste attributes and astringency by a specifically trained sensory panel...
July 19, 2010: Analytica Chimica Acta
https://www.readbyqxmd.com/read/14734166/high-tolerance-of-wild-lactobacillus-plantarum-and-oenococcus-oeni-strains-to-lyophilisation-and-stress-environmental-conditions-of-acid-ph-and-ethanol
#10
Eva G-Alegría, Isabel López, J Ignacio Ruiz, Julio Sáenz, Eva Fernández, Myriam Zarazaga, Marta Dizy, Carmen Torres, Fernanda Ruiz-Larrea
A total of 76 Lactobacillus plantarum and Oenococcus oeni wild strains were recovered from traditionally elaborated Spanish red wines and were investigated with respect to their response to acid pH, lyophilisation, temperature and ethanol concentrations which are normally lethal to lactic acid bacteria. Both L. plantarum and O. oeni strains were able to grow at pH 3.2, were highly resistant to lyophilisation treatment and proliferated in the presence of up to 13% ethanol at 18 degrees C. Therefore, it is shown that both species are highly tolerant to stress conditions and that similarly to O...
January 15, 2004: FEMS Microbiology Letters
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