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| 1 | Split-dose menthol-enhanced PEG vs PEG-ascorbic acid for colonoscopy preparation显示文摘AIM:To compare the efficacy and palatability of 4L polyethylene glycol electrolyte(PEG)plus sugar-free menthol candy(PEG+M)vs reduced-volume 2 L ascorbic acid-supplemented PEG(Asc PEG).METHODS:In a randomized controlled trial setting,ambulatory patients scheduled for elective colonoscopy were prospectively enrolled.Patients were randomized to receive either PEG+M or Asc PEG,both splitdosed with minimal dietary restriction.Palatability was assessed on a linear scale of 1 to 5(1=disgusting;5=tasty).Quality of preparation was scored by assignment-blinded endoscopists using the modified Aronchick and Ottawa scales.The main outcomes were the palatability and efficacy of the preparation.Secondary outcomes included patient willingness to retake the same preparation again in the future and completion of the prescribed preparation.RESULTS:Overall,200 patients were enrolled(100patients per arm).PEG+M was more palatable than Asc PEG(76%vs 62%,P=0.03).Completing the preparation was not different between study groups(91%PEG+M vs 86%Asc PEG,P=0.38)but more patients were willing to retake PEG+M(54%vs 40%respectively,P=0.047).There was no significant difference between PEG+M vs Asc PEG in adequate cleansing on both the modified Aronchick(82%vs77%,P=0.31)and the Ottawa scale(85%vs 74%,P=0.054).However,PEG+M was superior in the left colon on the Ottawa subsegmental score(score0-2:94%for PEG+M vs 81%for Asc PEG,P=0.005)and received significantly more excellent ratings than Asc PEG on the modified Aronchick scale(61%vs 43%,P=0.009).Both preparations performed less well in afternoon vs morning examinations(inadequate:29%vs 15.2%,P=0.02).CONCLUSION:4 L PEG plus menthol has better palatability and acceptability than 2 L ascorbic acidPEG and is associated with a higher rate of excellentpreparations;Clinicaltrial.gov identifier:NCT01788709. | Ala I Sharara Ali H Harb Fayez S Sarkis Jean M Chalhoub Rami Badreddine Fadi H Mourad Mahmoud Othman Omar Masri | 2015 | World Journal of Gastroenterology2015，21，6： | 2 |
| 2 | MicroRNA-214 protects the mouse heart from ischemic injury by controlling Ca^sup 2+^ overload and cell death显示文摘 | Aurora Arin B Mahmoud Ahmed I Luo Xiang Johnson Brett A van Rooij Eva Matsuzaki Satoshi Humphries Kenneth M Hill Joseph A Bassel-Duby Rhonda Sadek Hesham A Olson Eric N | 2012 | EN2012，，4： | 2 |
| 3 | Risk- based maintenance (RBM): A quantitative approach for maintenance/ inspection scheduling and planning 显示文摘 | Khan Faisal I Haddara Mahmoud M | 2003 | Journal of Loss Prevention in the Process Industries2003，16，6： | 1 |
| 4 | Polyphenolic constituents of Callistemon lanceolatus leaves 显示文摘 | Mahmoud I I Moharram F A Marzouk M S A | 2002 | Pharmazie2002，57，7： | 1 |
| 5 | The Lower Silurian Qalibah Formation of Saudi Arabia: an important hydrocarbon source rock显示文摘 | Mahmoud M D Vaslet D Husseini M I | 1992 | AAPG Bulletin1992，76，： | 1 |
| 6 | Enzymatic hydrolysis of casein, effect of degree of hydrolysis on antigenicity and physical properties显示文摘 | MAHMOUD M I MALONE W COROLLE C T | 1992 | J Food Sd1992，57，5： | 1 |
| 7 | Cervical myelopathy revealing bone fluorosis 显示文摘 | Younes M Mahmoud I Ben Otluman M | 2008 | Rev Neurol (Paris)2008，164，2： | 1 |
| 8 | Flavonoid constituents of Ephedra alata显示文摘 | Mahmoud A M N Hassan I E Heba H B | 1984 | Phytochemistry1984，23，12： | 1 |
| 9 | Effect of citric and 1,2-dihydroxybenzen 3,5-disulfonic acid on crystallization of calcium sulfate dehydrate under simulated conditions of phosphoric acid production显示文摘 | Rashad M M Mahmoud M H H Ibrahim I A | 2005 | Cryst Res Technol2005，40，8： | 1 |
| 10 | Enzymatic hydrolysis of casein:effect of degree of hydrolysis on antigenicity and physical properties显示文摘 | Mahmoud M L Malone W I Cordle C T | 1992 | J Food Science1992，57，5： | 1 |
| 11 | CoNi bimetallic nanofibers by electrospinning:nickel-based soft magnetic material with improved magnetic properties显示文摘 | Barakat N A M Khalil K A Mahmoud I H | | 0，，37： | 1 |
| 12 | Physicochemical and functional properties of protein hydrolysates in nutritional products 显示文摘 | MAHMOUD M I | 1994 | J Food Sci1994，59，： | 1 |
| 13 | Crystal modification of calcium sulfate dihydrate in the presence of some surface - active agents 显示文摘 | MAHMOUD M H H RASHAD M M IBRAHIM I A | 2004 | Journal of Colloid and Interface Science2004，270，： | 1 |
| 14 | Per- formance of a three-product hydrocyclone显示文摘 | Mahmoud M A Galal A I Mohamed G F | 2009 | Int J Miner Process2009，91，12： | 1 |
| 15 | Enzymatic hydrolysis of casein: effect of degree of hydrolysis on antigenicity and physical properties 显示文摘 | MAHMOUD M I MALONE W T CORDLE C T | 1992 | J Food Sci1992，57，： | 1 |
| 16 | Repro- ductive biomarkers to identify endocrine disruption in Clarias gariepinus exposed to 4-nonylphenol 显示文摘 | Sayed AeI-D Mahmoud U M Mekkawy I A | 2012 | Eco- toxicology and Environmental Safety2012，78，： | 1 |
| 17 | Dispersive elastodynamics of 1 d banded materials and structures:Design 显示文摘 | Hussein Mahmoud I Hulbert Gregory M Scott Richard A | 2007 | Journal of Sound and Vibration2007，307，35： | 1 |
| 18 | Physicochemical and functional properties of protein hydrolysates in nutritional products显示文摘 | Mahmoud M I | | 0，，： | 1 |
| 19 | Time-frequency Analysis of Normal and Abnormal Biological Signals显示文摘 | MAHMOUD S HUSSAIN M Z COSIC I | | 0，，01： | 1 |
| 20 | Reductive Leaching of Ilmenite Ore in Hydrochloric Acid for Preparation of Synthetic Rutile 显示文摘 | Mahmoud M H H Afifi A A I Ibrahim I A | 2004 | Hydrometallurgy2004，73，12： | 1 |
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