WoS İndeksli Yayınlar Koleksiyonu

Permanent URI for this collectionhttps://hdl.handle.net/20.500.12514/3595

Browse

Now showing 1 - 4 of 4

Acute Cyanide Poisoning Due To Ingestion of Apricot Seeds
(Soc Argentina Pediatria, 2024) Talay, Mehmet N.; Gungor, Emre; Orhan, Ozhan
[No Abstract Available]
Craneometric Canine Types Are Well Expressed at the Level of the Zygomatic Arch Conformation
(Soc Chilena Anatomia, 2020) Onar, Vedat; Siddiq, Abu Bakar; Asal, Rahmi; Pares-Casanova, Pere M.
Within the wide conformation of skull spectrum, there are generally three recognized broad categories that correspond to the concept of cephalic biotype, determined by the cephalic index. The three cephalic biotypes are: brachiocephalic, mesaticephalic and dolichocephalic, which are based on linear measures. In order to revise this classification based on its geometry, we studied 53 skulls of adult dogs, corresponding to the three craneometric groups previously described: 16 brachycephalic, 20 mesaticephalic and 17 dolichocephalic. Images on ventral plane were obtained and 17 anatomical landmarks were subsequently located and analyzed by means of geometric morphometric techniques. Five of those landmarks corresponded to the neurocraneal area and the rest of the splanchnocranium. The three craneometric groups showed statistically significant dicremes between them for both size and shape. The variables that contributed to the differentiation between them were located along the edge of the zygomatic arches and on the basis of this arch. Splanchnocranial variables also presented a much more marked allometry than the neurocraneal variables. Since the zygomatic arch should be considered as part of the splanchnocranium, we suggest that the cephalic index (which takes into account the maximum width of the head) is as important as the facial index (which takes into account the maximum width of the face). The neurocraneal index would he much more conservative, and therefore less discriminatory between cell the groups.
Effects of Cooking Mahi-Mahi (coryphaena Hippurus) Fish Fillets With Different Techniques on Their Phospholipid and Triacylglycerol Fatty Acid Composition
(Consejo Superior investigaciones Cientificas-csic, 2024) Akgul, N.; Bashan, M.; Kacar, S.
In this study, the fatty acid (FA) composition in phospholipid (PL) and triacylglycerol (TAG) fractions of mahi-mahi fish fillets cooked with different methods was investigated. Compared to the triacylglycerol fraction, 16:0, 18:0, 20:4 omega 6, 20:5 omega 3, 22:5 omega 3, 22:6 omega 3, Sigma SFA and Sigma omega-3 PUFA were found to be higher in the phospholipid fraction. However, 18:1 omega 9, 18:2 omega 6 and Sigma omega-6 PUFA were found to be low. The omega-3/omega-6 ratio in the phospholipid fraction of mahi-mahi fillets, both raw and cooked using different methods (frying with sunflower oil, frying with olive oil, frying with corn oil, frying with hazelnut oil, oven, grill, microwave and steamed), was found to be significantly higher than triacylglycerol. 22:6 omega 3, & sum;PUFA and & sum;omega-3PUFA levels were higher in the phospholipid fraction of oven-cooked fillets compared to the control fillets. In the triacylglycerol fraction, the omega-3/omega-6 value, one of the important nutritional parameters, was found to be higher in the microwave-cooked fillets than in oven-cooked, grilled or steamed fillets.
Metahemoglobinemia y hemolisis intravascular aguda despues de una intoxicacion por naftaleno en un paciente pediatrico
(Soc Argentina Pediatria, 2023) Orhan, Ozhan; Talay, Mehmet N.
[No Abstract Available]

Browse

Browsing WoS İndeksli Yayınlar Koleksiyonu by Language "es"