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| 1 | Pseudomelanosis duodeni associated with chronic renal failure显示文摘Pseudomelanosis duodeni (PD) is a rare dark speckled appearance of the duodenum associated with gastrointestinal bleeding,hypertension,chronic heart failure,chronic renal failure and consumption of different drugs.We report four cases of PD associated with chronic renal failure admitted to the gastroenterology outpatient unit due to epigastric pain,nausea,melena and progressive reduction of hemoglobin index.Gastroduodenal endoscopy revealed erosions in the esophagus and stomach,with no active bleeding at the moment.In addition,the duodenal mucosa presented marked signs of melanosis;later confirmed by histopathological study.Even though PD is usually regarded as a benign condition,its pathogenesis and clinical significance is yet to be defined. | Marcia Henriques de Magalhes Costa Maria da Gloria Fernandes Pegado Cleber Vargas Maria Elizabeth C Castro Kalil Madi Tiago Nunes Cyrla Zaltman | 2012 | World Journal of Gastroenterology2012，18，12： | 2 |
| 2 | Biodiesel compatibility with carbon steel and HDPE parts显示文摘 | Marcia Marie Maru Marcia Maria Lucchese Cristiano Legnani Welber Gianini Quirino Andrea Balbo Isabele Bulh?es Aranha Lílian Terezinha Costa Cecília Vilani Lídia ágata de Sena Jailton Carreteiro Damasceno Talita dos Santos Cruz Leandro Reis Lidízio Rui Fer | 2009 | Fuel Processing Technology2009，，9： | 1 |
| 3 | The Impact of Reduction Mammaplasty on Breast Sensation An Analysis of Multiple Surgical Techniques显示文摘 | Marcia ES Lillian BN Sharon P | 2012 | Ann Plast Surg2012，68，： | 1 |
| 4 | Nutritional,rheological and sensory properties of butter processed with different mixtures of cow and sheep milk cream显示文摘This study assessed the quality parameters and consumer perception and behavior of butter processed with different ratios of cow and sheep milk cream.Cow milk cream butter(CMCB)showed lower moisture content and higher fat content,smaller fat globules,and higher concentrations of long-chain saturated fatty acids and monounsaturated fatty acids,resulting in improved potential health indices.In addition,CMCB showed yellow color,little salt,and butter taste as the main sensory characteristics,resulting in grateful and good digestibility perceptions.Sheep milk cream addition improved the rheological properties of the products(lower viscosity,consistency index,and rigidity(J0),and higher fluidity and viscoelastic behavior(J1)),mainly due to the increased concentrations of short-chain and medium-chain saturated fatty acids and polyunsaturated fatty acids.However,sheep milk cream butter(SMCB)was characterized by a greasy and striking aroma,with a lower perception of good digestibility and good appearance,and a higher bitter taste.The association of cow and sheep milk cream could be an exciting option to obtain products with improved fatty acid profiles,health indices,and yet maintain desired rheological and sensory properties.The formulation with 60%sheep milk cream and 40%cow milk cream would be the suggested combination. | Renata S Dias Celso F.Balthazar Rodrigo N.Cavalcanti Louise A.Sobral Jessica F.Rodrigues Roberto P.CNeto Maria Inˆes B.Tavares Ana Paula B.Ribeiro Renato Grimaldi Celso Sant’Anna Erick A.Esmerino Tatiana C.Pimentel Marcia Cristina Silva Adriano G.Cruz | 2022 | Food Bioscience2022，46，2： | 1 |
| 5 | Adolescents in transition to adulthood : Parental support, relationship satisfaction, and post-transi- tion adjustment 显示文摘 | MARY JL MARCIA ES JENNIFER DS | 2007 | J Adult Dev2007，14，1： | 1 |
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