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| 1 | Role of advanced magnetic resonance imaging in the assessment of malignancies of the mediastinum显示文摘In the new era of functional magnetic resonance imaging(MRI), the utility of chest MRI is increasing exponentially due to several advances, including absence of ionizing radiation, excellent tissue contrast and high capability for lesion characterization and treatment monitoring. The application of several of these diagnostic weapons in a multiparametric fashion enables to better characterize thymic epithelial tumors and other mediastinal tumoral lesions, accurate assessment of the invasion of adjacent structures and detection of pathologic lymph nodes and metastasis. Also, 'do not touch lesions' could be identified with the associated impact in the management of those patients. One of the hotspots of the multiparametric chest MR is its ability to detect with acuity early response to treatment in patients with mediastinal malignant neoplasms. This has been related with higher rates of overall survival and progression free survival.Therefore, in this review we will analyze the current functional imaging techniques available(18 F-Fluorodeoxiglucose positron emission tomography/computed tomography, diffusion-weighted imaging, dynamic contrast-enhanced MRI, diffusion tensor imaging and MR spectroscopy) for the evaluation of mediastinal lesions, with a focus in their correct acquisition and post-processing. Also, to review the clinical applications of these techniques in the diagnostic approach of benign and malignant conditions of the mediastinum. | Jordi Broncano Ana María Alvarado-Benavides Sanjeev Bhalla Antonio álvarez-Kindelan Constantine A Raptis Antonio Luna | 2019 | World Journal of Radiology2019，11，3： | 4 |
| 2 | Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs显示文摘 | BRONCANO J M PETRON M J PARRA V | 2009 | Meat Science2009，83，3： | 1 |
| 3 | Use of proteases to improve oxidative stability of fermented sausages by increasing low molecular weight compounds with antioxidant activity 显示文摘 | Broncano J M Timon M L Parra V | 2011 | Food Research International2011，44，： | 1 |
| 4 | Use of proteases to im-prove oxidative stability of fermented sausages by increasing low molec-ular weight compounds with antioxidant activity 显示文摘 | BRONCANO JM TIMON ML PARRA V | 2011 | Food Res Int2011，44，9： | 1 |
| 5 | Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products(COPs)in Latissimusdorsimuscle of Iberian pigs显示文摘 | Broncano JM Petrón MJ Parra V | 2009 | Meat Science2009，83，： | 1 |
| 6 | Effect of commercial proteases on shelf-life extension of Iberian dry-cured sausage 显示文摘 | Petr6na M J Broncano J M Otte J | 2013 | Food Science and Technology2013，53，1： | 1 |
| 7 | Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs显示文摘 | J.M. Broncano M.J. Petrón V. Parra M.L. Timón | 2009 | Meat Science2009，，3： | 1 |
| 8 | On the evaluation of the surface free energy of porous and powdered solids from imbibition experiments: Equivalence between height-time and weight-time techniques 显示文摘 | Labajos - Broncano L Gonz'alez - Martin M L Bruque J M | 2003 | Journal of Colloid and Interface Science2003，262，17： | 1 |
| 9 | Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products(COPs)in Latissimusdorsi muscle of Iberian pigs显示文摘 | Broncano J M Petrón M J Parra V | 2009 | Meat Science2009，83，3： | 1 |
| 10 | Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs显示文摘 | BRONCANO J M PERON M J PARRA V | 2009 | Meat Science2009，83，3： | 1 |
| 11 | Effect of different cooking methods on lipid oxidation and formation of flee cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs 显示文摘 | Broncano JM Petron MJ Parra V | 2009 | Meat Science2009，83，： | 1 |
| 12 | Predicting the recovery of Pinus halepensis and Quercusilex forests after a large wildfire in Northeastern Spain显示文摘 | BRONCANO M J RETANA J RODRIGO A | 2005 | Plant Ecology2005，180，： | 1 |
| 13 | Use of protea- ses to improve oxidative stability of fermented sausages by increasing low molecular weight compounds with antioxidant activity 显示文摘 | Broncano J M Tim6n M L Parra V | 2011 | Food Research International2011，44，9： | 1 |
| 14 | Relationship between coronary artery disease and epicardial adipose tissue quantification at cardiac CT: comparison between automatic volumetric meas- urement and manual bidimensional estimation 显示文摘 | BASTARRIKA G BRONCANO J SCHOEPF U J | 2010 | Acad Radiol2010，17，： | 1 |
| 15 | Isolationand identification of low molecular weight antioxidantcompounds from fermented “chorizo” sausages显示文摘 | BRONCANO J M OTTEJ PETRON MJ | 2012 | MeatScience2012，90，： | 1 |
| 16 | Use of pnJteases to impro -ve oxidative stability of fermented sausages by increasing low mole - cular weight compounds with antioxidant activity 显示文摘 | Broncano J M Timen M L Parra V | 2011 | Food Research International2011，44，： | 1 |
| 17 | Effect of couunercial pro - teases on shelf - life extension of Iberian dry -eurcd sausage 显示文摘 | PetrenM J Broncano J M Otte J | 2013 | Food Science and Technology2013，53，： | 1 |
| 18 | Engaged epi-stemic agents显示文摘 | BRONCANO FERNANDO VEGA JESUS | 2011 | Critica2011，128，43： | 1 |
| 19 | Influence of the meniscus at the bottom of the solid plate on imbibition experiments 显示文摘 | Labajos Broncano L Gonz'alez-Martin M L Bruque J M | 2001 | Journal of Colloid and Interface Science2001，234，1： | 1 |
| 20 | Agency, Narrativity, and the Sense of an Ending显示文摘 | Femando Broncano | 2013 | Journal of Philosophy Study2013，3，7： | 0 |
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