1,721,309 research outputs found
89. VALUTAZIONE DELLE CARCASSE OVINE – GRIGLIE CEE. (1999)., – Notiziario SIPAOC n.2 Maggio 1999
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Carcass and meat quality of "Leccese" breed lambs suckling from ewes fed diets containing vegatablle by-pass protein
No full textUltra-wide-field fluorescein angiography in diabetic retinopathy: a narrative review
Full text linkAlessandro Rabiolo,1 Mariacristina Parravano,2 Lea Querques,1,2 Maria Vittoria Cicinelli,1 Adriano Carnevali,1,3 Riccardo Sacconi,1,4 Teresa Centoducati,1 Stela Vujosevic,5 Francesco Bandello,1 Giuseppe Querques1 1Department of Ophthalmology, University Vita-Salute, Scientific Institute San Raffaele, Milan, 2G. B. Bietti Foundation – IRCCS, Rome, 3Department of Ophthalmology, University of “Magna Graecia,” Catanzaro, 4Department of Neurological and Movement Sciences, University of Verona, Verona, 5Department of Neuroscience, Ophthalmology Clinic, University of Padova, Padova, Italy Abstract: Fluorescein angiography (FA) is a useful examination in patients suffering from diabetic retinopathy (DR). Traditional angiograms explore 30°–50° of the retina at once; however, visualization of peripheral retina is fundamental in order to assess nonperfused areas, vascular leakage, microvascular abnormalities, and neovascularizations. In order to expand the field of view, wide-field and ultra-wide-field imaging has been developed allowing to image up to 200° of retinal surface in one single shot. The aim of this narrative review was to provide an overview of the role of the most recent technique of ultra-wide-field fluorescein angiography in DR. Keywords: ischemic index, targeted retinal photocoagulation, diabetic macular edema, diabetic macular ischemia, peripheral vessel leakage, capillary nonperfusio
Valutazione della crescita relativa in puledri di razza CAITPR allevati in provincia di Bari
No full textCARCASS AND MEAT QUALITY OF “LECCESE” BREED LAMBS SUCKLING FROM EWES FED DIETS CONTAINING VEGETABLE BY-PASS PROTEIN
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QUALITA DELLA CARNE OVINA IN FUNZIONE DELL’ETA’ DI MACELLAZIONE E DEL LIVELLO NUTRITIVO DELLA RAZIONE
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