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    Il trattamento del carcinoma della mammella.

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    Treatment of breast carcinoma. R Fornaro, G Lo Presti, E Belcastro, G Parodi, G Sorice, R Ferraris. The results of a study on 848 patients with breast carcinoma having maximum diameter less than or equal to 2 cm, that underwent a surgical treatment at the Institute of Special Surgical Pathology B (1980-82) and at the Institute of Surgical Clinic I (1980-89) are presented. The study has the purpose of evaluating, by the analysis of ten years surviving curves, the effectiveness of different types of interventions: Halsted radical mastectomy (98 patients), Patey radical mastectomy (245 patients) and Madden radical mastectomy (151 patients), quadrantectomy (260 patients). The age of patients ranges from 29 years to 92 years (average 56 years). The 68.04% of all tumors have resulted invasive ductal carcinoma (NOS) the 9.08% lobular carcinoma. Of the 848 patients included in the study 698 are alive at the end of the follow-up, with a survival rate, calculated with the actuarial method, equivalent to 63.38%. Results show the survival is independent of the type of surgical treatment (71.9% for quadrantectomy; 70.7% for Halsted radical mastectomy, 68.9% for Patey radical mastectomy; 70.7% for Madden radical mastectomy)

    The imitation game

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    Over the last years, more and more tv show decided to offer to their audience cuisine-related content. This trend was born with Masterchef, the first and most successful format to drive this kind of shows to a general audience. More and more people watched and get intrigued by high level cuisine, that somehow became part of popular culture. Did this exposition to television programs about this kind of food had an impact on consumers habit? In this work we try to answer to this question, gathering data about Michelin stars restaurants and touristic presences in Italy and estimating via an empirical analysis the effect of the former on the latter, in the months in which the TV-show Masterchef is on air. The results suggest that the gastronomic driven tourism increases while the program is on air
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