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		题名	作者	年代	出处	被引量
	1	How should liver hypertrophy be stimulated?A comparison of upfront associating liver partition and portal vein ligation for staged hepatectomy(ALPPS)and portal vein embolization(PVE)with rescue possibility显示文摘Background:The role of associating liver partition and portal vein ligation for staged hepatectomy(ALPPS)in comparison to portal vein embolization(PVE)is debated.The aim of this study was to compare successful resection rates(RR)with upfront ALPPS vs.PVE with rescue ALPPS on demand and to compare the hypertrophy of the liver between ALPPS and PVE plus subsequent rescue ALPPS.Methods:A retrospective analysis of all patients treated with PVE for colorectal liver metastasis(CRLM)or ALPPS(any diagnosis,rescue ALPPS included)at five Scandinavian university hospitals during the years 2013-2016 was conducted.A Chi-square test and a Mann-Whitney U test were used to assess the difference between the groups.A successful RR was defined as liver resection without a 90-day mortality.Results:A total of 189 patients were included.Successful RR was in 84.5%of the patients with ALPPS upfront and in 73.3%of the patients with PVE and rescue ALPPS on demand(P=0.080).The hypertrophy of the future liver remnants(FLRs)with ALPPS upfront was 71%(48-97%)compared to 96%(82-113%)after PVE and rescue ALPPS(P=0.010).Conclusions:Upfront ALPPS offers a somewhat higher successful RR than PVE with rescue ALPPS on demand.The sequential combination of PVE and ALPPS leads to a higher overall degree of hypertrophy than upfront ALPPS.	Ernesto Sparrelid Kristina Hasselgren Bård Ingvald Røsok Peter Nørgaard Larsen Nicolai Aagaard Schultz Ulrik Carling Eva Fallentin Stefan Gilg Per Sandström Gert Lindell Bergthor Björnsson	2021	Hepatobiliary Surgery and Nutrition2021，10，1：	2
	2	Long-Term Outcome of Laparoscopic Surgery for Pancreatic Neuroendocrine Tumors显示文摘	Sven-Petter Haugvik Irina Pavlik Marangos B?rd Ingvald R?sok Ewa Pomianowska Ivar Prydz Gladhaug ?ystein Mathisen Bj?rn Edwin	2013	World Journal of Surgery2013，，3：	2
	3	Freeze drying at atmospheric pressure: New product possibilities显示文摘	Trygve M E Ingvald S	2004	Food Science and Technology Research2004，，2：	1
	4	Single-incision versus conventional laparoscopic distal pancreatectomy: a single-institution case–control study显示文摘	Sven-Petter Haugvik B?rd Ingvald R?sok Anne Waage ?ystein Mathisen Bj?rn Edwin	2013	Langenbeck’s Archives of Surgery2013，，8：	1
	5	Freeze drying at atmospheric pressure: New product possibilities显示文摘	TRYGVE M E INGVALD S	2004	Food Science and Technology Research2004，，2：	1
	6	Freeze drying at atmospheric pressure: New product possibilities 显示文摘	TRYGVE M E INGVALD S	2004	Food Science and Technology Research2004，，2：	1
	7	Freeze drying at atmospheric pressure: New product Possibihties显示文摘	TRYGVE M E INGVALD S	2004	Food Science and Technology Research2004，，2：	1
	8	Physical Properties in Drying of Food Products with Combined Sublimation and Evaporation显示文摘Drying is an important unit operation in processing of biological resources. The drying process may influence the product properties and quality, which may shrink, break or undergo rheological, physical and biochemical changes. The important parameters responsible for such changes are drying conditions, type of drying technology and residence drying time. Thermal conductivity, thermal-mass diffusivity, enthalpy, porosity and density are the main material property and heat-mass transfer parameters, which are essential for understanding the changes in product quality and for designing and dimensioning the drying processes. In this paper physical properties of food products undergoing a combined sublimation and evaporation were studied. Pieces of vegetables and potatoes were dried in a heat pump fluidized bed dryer at combined modes with temperatures below the freezing point in the beginning and a final drying step at temperatures above the freezing point. Samples of products were tested at different moisture contents with respect to physical properties. Physical properties of leek and potato samples were measured and mass diffusivities were determined from drying kinetic data. Based on bulk density and rehydration measurements it was clearly observed that drying temperature and modes influenced the final product physical properties. The potato cube run dried with initial atmospheric freeze-drying step had rehydration ability 430%above a run dried only above the freezing point. The average effective mass diffusivity for 5 mm slabs of leek was 0.5 x 10-11m2·s-1 for the sublimation stage and 2.2 x 10-11m2·s-1 for the evaporation stage.	Ingvald Strфmmen Odilio Alves-Filho Trygve M.Eikevik Ingrid C.Claussen	2004	Chinese Journal of Chemical Engineering2004，12，6：	1

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