Base de dados : MEDLINE
Pesquisa : J01.494.300 [Categoria DeCS]
Referências encontradas : 1052 [refinar]
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[PMID]:28800818
[Au] Autor:Chang Y; Kim M; Ryu S
[Ad] Endereço:Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea.
[Ti] Título:Characterization of a novel endolysin LysSA11 and its utility as a potent biocontrol agent against Staphylococcus aureus on food and utensils.
[So] Source:Food Microbiol;68:112-120, 2017 Dec.
[Is] ISSN:1095-9998
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Here we show that the LysSA11 endolysin, derived from the virulent Staphylococcus aureus phage SA11, has lytic activity against staphylococcal strains. Bioinformatics analysis revealed an enzymatically active CHAP (cysteine, histidine-dependent amidohydrolases/peptidases) domain at the N-terminus of LysSA11 that showed amidase activity. A novel cell wall binding domain (CBD) in the C-terminus could bind to a broad spectrum of staphylococcal cells. The bactericidal activity of LysSA11 was determined in food and utensils artificially contaminated with methicillin-resistant S. aureus (MRSA). The amounts of MRSA bacteria in milk and on ham were significantly reduced by 1.44-log CFU/mL and 3.12-log CFU/cm , respectively, within 15 min at refrigeration temperature (4 °C) and by 2.02-log CFU/mL and 3.37-log CFU/cm , respectively, within 15 min at room temperature (25 °C). Moreover, a polypropylene plastic cutting board and a stainless steel knife artificially contaminated with approximately 4-log CFU/cm of MRSA also showed complete bacterial elimination after a 30-min treatment with 1.35 µM of LysSA11. The data presented here strongly suggest that the novel CBD-containing staphylococcal endolysin LysSA11 can be used both as a food antimicrobial and as a practical sanitizer for utensils.
[Mh] Termos MeSH primário: Antibacterianos/farmacologia
Endopeptidases/farmacologia
Fagos de Staphylococcus/química
Fagos de Staphylococcus/enzimologia
Staphylococcus aureus/efeitos dos fármacos
Proteínas Virais/farmacologia
[Mh] Termos MeSH secundário: Utensílios de Alimentação e Culinária
Endopeptidases/metabolismo
Microbiologia de Alimentos
Aço Inoxidável/análise
Staphylococcus aureus/crescimento & desenvolvimento
Proteínas Virais/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Anti-Bacterial Agents); 0 (Viral Proteins); 12597-68-1 (Stainless Steel); EC 3.4.- (Endopeptidases); EC 3.4.99.- (endolysin)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171016
[Lr] Data última revisão:
171016
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170813
[St] Status:MEDLINE


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[PMID]:28690308
[Au] Autor:Shiozawa Y; Haneishi N; Suzuki K; Ogimoto M; Takanashi M; Tomioka N; Uematsu Y; Monma K
[Ad] Endereço:Tokyo Metropolitan Institute of Public Health.
[Ti] Título:Survey on Metals Contained in Stainless Steel Kitchenware and Tableware.
[So] Source:Shokuhin Eiseigaku Zasshi;58(3):166-171, 2017.
[Is] ISSN:1882-1006
[Cp] País de publicação:Japan
[La] Idioma:jpn
[Ab] Resumo:Stainless steel kitchenware and tableware on sale in Japan were investigated. Surface elemental composition ratios of 172 samples were analyzed by the fluorescence X-ray method. High levels of manganese (9.59-20.03%)were detected in 17 samples. This finding was confirmed by ICP analysis. Next, we conducted migration tests. Samples conformed to the Italian Specific Migration Limits. Moreover, lead and antimony were not detected in these samples, in accordance with the Japanese Food Sanitation Law.
[Mh] Termos MeSH primário: Utensílios de Alimentação e Culinária
Legislação sobre Alimentos/normas
Manganês/análise
Aço Inoxidável/química
[Mh] Termos MeSH secundário: Antimônio/análise
Cádmio/análise
Cromo/análise
Ferro/análise
Japão
Chumbo/análise
Níquel/análise
Espectrometria por Raios X
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
00BH33GNGH (Cadmium); 0R0008Q3JB (Chromium); 12597-68-1 (Stainless Steel); 2P299V784P (Lead); 42Z2K6ZL8P (Manganese); 7OV03QG267 (Nickel); 9IT35J3UV3 (Antimony); E1UOL152H7 (Iron)
[Em] Mês de entrada:1709
[Cu] Atualização por classe:171017
[Lr] Data última revisão:
171017
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170711
[St] Status:MEDLINE
[do] DOI:10.3358/shokueishi.58.166


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[PMID]:28412931
[Au] Autor:Abdissa R; Haile W; Fite AT; Beyi AF; Agga GE; Edao BM; Tadesse F; Korsa MG; Beyene T; Beyene TJ; De Zutter L; Cox E; Goddeeris BM
[Ad] Endereço:College of Veterinary Medicine and Agriculture, Addis Ababa University, Bishoftu, Oromia, Ethiopia.
[Ti] Título:Prevalence of Escherichia coli O157:H7 in beef cattle at slaughter and beef carcasses at retail shops in Ethiopia.
[So] Source:BMC Infect Dis;17(1):277, 2017 Apr 17.
[Is] ISSN:1471-2334
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: There is paucity of information regarding the epidemiology of Escherichia coli O157: H7 in developing countries. In this study, we investigated the occurrence of E. coli O157: H7 associated with beef cattle at processing plants and at retail shops in Ethiopia. METHODS: Various samples were collected from beef cattle at slaughter/processing plants, carcass at retail shops and humans at health centers. E. coli O157: H7 was isolated, identified and characterized for antimicrobial resistance, using standard microbiological methods. RESULTS: At the processing plants E. coli O157: H7 was detected in 1.89% of fecal, 0.81% of intestinal mucosal swab, 0.54% of skin swab and 0.54% of carcass internal swab samples. At retail shops it was detected in 0.8% of carcass and 0.8% of cutting board swab samples, while all samples from utensils, hands from workers, and fecal and stool samples were negative. All isolates were resistant to Amoxicillin, moderately resistant to Cefoxitine and Nitrofurantoins but susceptible to other antimicrobials tested. CONCLUSIONS: E. coli O157: H7 occurs at low prevalence in beef cattle, and the current sanitary dressing procedures in the processing plants and storage conditions in the retail shops are effective against E. coli O157: H7.
[Mh] Termos MeSH primário: Matadouros
Escherichia coli O157/isolamento & purificação
Microbiologia de Alimentos/estatística & dados numéricos
Carne Vermelha/microbiologia
[Mh] Termos MeSH secundário: Amoxicilina/farmacologia
Animais
Anti-Infecciosos/farmacologia
Bovinos
Doenças dos Bovinos/epidemiologia
Doenças dos Bovinos/microbiologia
Utensílios de Alimentação e Culinária
Farmacorresistência Bacteriana
Infecções por Escherichia coli/epidemiologia
Infecções por Escherichia coli/microbiologia
Infecções por Escherichia coli/veterinária
Escherichia coli O157/efeitos dos fármacos
Etiópia/epidemiologia
Fezes/microbiologia
Mãos/microbiologia
Seres Humanos
Nitrofurantoína/farmacologia
Prevalência
Pele/microbiologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Anti-Infective Agents); 804826J2HU (Amoxicillin); 927AH8112L (Nitrofurantoin)
[Em] Mês de entrada:1705
[Cu] Atualização por classe:170515
[Lr] Data última revisão:
170515
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170418
[St] Status:MEDLINE
[do] DOI:10.1186/s12879-017-2372-2


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[PMID]:28347157
[Au] Autor:Fink R; Okanovic D; Drazic G; Abram A; Oder M; Jevsnik M; Bohinc K
[Ad] Endereço:a Faculty of Health Sciences , University of Ljubljana , Ljubljana , Slovenia.
[Ti] Título:Bacterial adhesion capacity on food service contact surfaces.
[So] Source:Int J Environ Health Res;27(3):169-178, 2017 Jun.
[Is] ISSN:1369-1619
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The aim of this study was to analyse the adhesion of E. coli, P. aeruginosa and S. aureus on food contact materials, such as polyethylene terephthalate, silicone, aluminium, Teflon and glass. Surface roughness, streaming potential and contact angle were measured. Bacterial properties by contact angle and specific charge density were characterised. The bacterial adhesion analysis using staining method and scanning electron microscopy showed the lowest adhesion on smooth aluminium and hydrophobic Teflon for most of the bacteria. However, our study indicates that hydrophobic bacteria with high specific charge density attach to those surfaces more intensively. In food services, safety could be increased by selecting material with low adhesion to prevent cross contamination.
[Mh] Termos MeSH primário: Aderência Bacteriana
Escherichia coli/fisiologia
Contaminação de Alimentos/prevenção & controle
Serviços de Alimentação/normas
Pseudomonas aeruginosa/fisiologia
Staphylococcus aureus/fisiologia
[Mh] Termos MeSH secundário: Utensílios de Alimentação e Culinária/normas
Embalagem de Alimentos/normas
Vidro
Plásticos
Aço Inoxidável
Propriedades de Superfície
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Plastics); 12597-68-1 (Stainless Steel)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170807
[Lr] Data última revisão:
170807
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170329
[St] Status:MEDLINE
[do] DOI:10.1080/09603123.2017.1310188


  5 / 1052 MEDLINE  
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[PMID]:28325412
[Au] Autor:Park BC; Park MJ; Hong SP; Kim MH
[Ad] Endereço:Department of Dermatology, Dankook Medical College, Cheonan-si, South Korea. Electronic address: shinam73@hotmail.com.
[Ti] Título:Modified butter knife as a good transporter of epidermal graft.
[So] Source:J Am Acad Dermatol;76(4):e121-e122, 2017 04.
[Is] ISSN:1097-6787
[Cp] País de publicação:United States
[La] Idioma:eng
[Mh] Termos MeSH primário: Utensílios de Alimentação e Culinária
Transplante de Pele/instrumentação
[Mh] Termos MeSH secundário: Desenho de Equipamento
Estética
Sobrevivência de Enxerto
Seres Humanos
Transplante de Pele/métodos
[Pt] Tipo de publicação:LETTER
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171109
[Lr] Data última revisão:
171109
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170323
[St] Status:MEDLINE


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[PMID]:28132550
[Au] Autor:Kingston T
[Ad] Endereço:Staff Nurse, Queen Alexandra Hospital, Portsmouth, explains how a trial of using coloured drinking glasses by older patients in an acute medical unit had positive effects on hydration.
[Ti] Título:Promoting fluid intake for patients with dementia or visual impairments.
[So] Source:Br J Nurs;26(2):98-99, 2017 Jan 26.
[Is] ISSN:0966-0461
[Cp] País de publicação:England
[La] Idioma:eng
[Mh] Termos MeSH primário: Transtornos Cognitivos/enfermagem
Cor
Utensílios de Alimentação e Culinária
Demência/enfermagem
Ingestão de Líquidos
Hidratação/métodos
Transtornos da Visão/enfermagem
[Mh] Termos MeSH secundário: Adulto
Idoso
Idoso de 80 Anos ou mais
Moradias Assistidas
Feminino
Idoso Fragilizado
Seres Humanos
Masculino
Meia-Idade
Casas de Saúde
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170619
[Lr] Data última revisão:
170619
[Sb] Subgrupo de revista:N
[Da] Data de entrada para processamento:170131
[St] Status:MEDLINE
[do] DOI:10.12968/bjon.2017.26.2.98


  7 / 1052 MEDLINE  
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[PMID]:27804135
[Au] Autor:Guarneri F; Costa C; Cannavò SP; Catania S; Bua GD; Fenga C; Dugo G
[Ad] Endereço:Department of Clinical and Experimental Medicine - Dermatology, University of Messina, 98125, Messina, Italy.
[Ti] Título:Release of nickel and chromium in common foods during cooking in 18/10 (grade 316) stainless steel pots.
[So] Source:Contact Dermatitis;76(1):40-48, 2017 Jan.
[Is] ISSN:1600-0536
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: Literature data on the release of nickel and chromium from stainless steel cookware during food preparation are contrasting, have often been obtained with uncommon foods and/or procedures, and are thus not widely applicable. OBJECTIVES: To assess the release of nickel and chromium from 18/10 (grade 316) stainless steel pots in cooking conditions that are common in an urban lifestyle. METHODS: Tomato sauce and lemon marmalade were cooked for 1 h, alone or with added EDTA, in used or unused stainless steel pots from different manufacturers. Additionally, aqueous solutions at pH 2.3, 7.7 and 9 were boiled for 1 h in the same pots. Metal release was assessed with inductively coupled plasma mass spectrometry. RESULTS: The release of nickel and chromium increased with cooking/boiling time, was higher with unused pots, at low pH or with EDTA, and was sometimes remarkably different between manufacturers. In all experiments, the amounts released were below known allergy-triggering thresholds. CONCLUSIONS: Under common conditions, the use of 18/10 stainless steel pots is considered to be safe for the majority of nickel-allergic and/or chromium-allergic subjects. However, the total amount of nickel contained in foods and released from pots may exceed the individual threshold for triggering allergy, potentially causing problems for highly sensitive patients, or, conversely, contribute to induction of immunotolerance by oral low-dose exposure.
[Mh] Termos MeSH primário: Alérgenos/análise
Cromo/análise
Utensílios de Alimentação e Culinária
Culinária
Níquel/análise
Aço Inoxidável/química
[Mh] Termos MeSH secundário: Alérgenos/efeitos adversos
Cromo/efeitos adversos
Dermatite Alérgica de Contato/etiologia
Alimentos
Seres Humanos
Concentração de Íons de Hidrogênio
Espectrometria de Massas
Níquel/efeitos adversos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Allergens); 0R0008Q3JB (Chromium); 12597-68-1 (Stainless Steel); 7OV03QG267 (Nickel)
[Em] Mês de entrada:1704
[Cu] Atualização por classe:170418
[Lr] Data última revisão:
170418
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161103
[St] Status:MEDLINE
[do] DOI:10.1111/cod.12692


  8 / 1052 MEDLINE  
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[PMID]:28166078
[Au] Autor:Atreya A; Kanchan T; Nepal S
[Ad] Endereço:Department of Forensic Medicine, Manipal Teaching Hospital, Pokhara, Nepal.
[Ti] Título:Pressure Cooker-A Potential Hazard in Domestic Setting.
[So] Source:Kathmandu Univ Med J (KUMJ);14(54):181-183, 2016 Apr-Jun.
[Is] ISSN:1812-2078
[Cp] País de publicação:Nepal
[La] Idioma:eng
[Ab] Resumo:Pressure cooker is an integral part of Asian kitchen, and is frequently used in Nepal. Steam under pressure generated while cooking has high boiling point and great penetrating power. The use of pressure cooker in kitchen is associated with unintentional injuries that mostly include pressure cooker burns. In rare instances the pressure cooker may accidently explode and may cause serious injuries. The same mechanism is used in making explosive device for mass homicides. An unusual case of penetrating facial injury sustained in a pressure cooker explosion in a domestic setting is reported along with a brief review of literature on pressure cooker explosions.
[Mh] Termos MeSH primário: Acidentes Domésticos
Queimaduras/etiologia
Utensílios de Alimentação e Culinária
Culinária
Traumatismos Faciais/etiologia
[Mh] Termos MeSH secundário: Explosões
Seres Humanos
Nepal
Adulto Jovem
[Pt] Tipo de publicação:CASE REPORTS; JOURNAL ARTICLE
[Em] Mês de entrada:1704
[Cu] Atualização por classe:170817
[Lr] Data última revisão:
170817
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170207
[St] Status:MEDLINE


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[PMID]:28025457
[Au] Autor:Watanabe K; Mutsuga M; Abe T; Abe T; Abe Y; Ohsaka I; Ohno H; Ohno H; Ohno Y; Ozaki A; Kakihara Y; Kobayashi H; Kondo T; Shibata H; Shirono K; Sekido H; Sonobe H; Takasaka N; Tajima Y; Tanaka A; Tanaka H; Nakanishi T; Nomura C; Haneishi N; Hayakawa M; Hikida A; Miura T; Yamaguchi M; Sato K; Akiyama H
[Ad] Endereço:Tokyo Office, Japan Chemical Innovation and Inspection Institute.
[Ti] Título:Interlaboratory Study on Caprolactam Test for Food-Contact Nylon Products.
[So] Source:Shokuhin Eiseigaku Zasshi;57(6):222-229, 2016.
[Is] ISSN:1882-1006
[Cp] País de publicação:Japan
[La] Idioma:jpn
[Ab] Resumo:The Japanese Food Sanitation Law sets a limit on the migration level of caprolactam for food-contacting nylon products. Here, we carried out an interlaboratory study in twenty laboratories to evaluate the performance of the official GC-FID test method and a GC-MS method as an alternative test method to the official method. Each laboratory quantified caprolactam in three test solutions in 20% ethanol as blind duplicates using GC-FID or GC-MS. The official method (GC-FID with absolute calibration) gave trueness, repeatability (RSDr) and reproducibility (RSDr) values of 96-97%, 3.3-5.4% and 4.0-6.7%, respectively. These values met the target criteria (trueness: 80-110%, RSDr: 10%, RSDr: 25%). The performance of the method was further improved by the introduction of heptalactam as an internal standard. As for GC-MS method, some values of the RSDr exceeded 10% when absolute calibration was used. However, when an internal standard was introduced, the trueness, RSDr and RSDr of GC-MS method were all acceptable at 94-96%, 2.0-4.4% and 7.0-9.4%, respectively. Therefore, GC-MS with an internal standard is available as an alternative test method to the official method.
[Mh] Termos MeSH primário: Caprolactama/análise
Utensílios de Alimentação e Culinária
Análise de Alimentos/métodos
Embalagem de Alimentos
Laboratórios
Nylons/química
[Mh] Termos MeSH secundário: Cromatografia Gasosa
Inocuidade dos Alimentos
Cromatografia Gasosa-Espectrometria de Massas
Legislação sobre Alimentos/normas
Espectrometria de Fluorescência
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Nylons); 6879X594Z8 (Caprolactam)
[Em] Mês de entrada:1703
[Cu] Atualização por classe:171016
[Lr] Data última revisão:
171016
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161228
[St] Status:MEDLINE
[do] DOI:10.3358/shokueishi.57.222


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[PMID]:27976604
[Au] Autor:Almiron-Roig E; Domínguez A; Vaughan D; Solis-Trapala I; Jebb SA
[Ad] Endereço:1MRC Elsie Widdowson Laboratory,Cambridge,CB1 9NL,UK.
[Ti] Título:Acceptability and potential effectiveness of commercial portion control tools amongst people with obesity.
[So] Source:Br J Nutr;116(11):1974-1983, 2016 Dec.
[Is] ISSN:1475-2662
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Exposure to large portion sizes is a risk factor for obesity. Specifically designed tableware may modulate how much is eaten and help with portion control. We examined the experience of using a guided crockery set (CS) and a calibrated serving spoon set (SS) by individuals trying to manage their weight. Twenty-nine obese adults who had completed 7-12 weeks of a community weight-loss programme were invited to use both tools for 2 weeks each, in a crossover design, with minimal health professional contact. A paper-based questionnaire was used to collect data on acceptance, perceived changes in portion size, frequency, and type of meal when the tool was used. Scores describing acceptance, ease of use and perceived effectiveness were derived from five-point Likert scales from which binary indicators (high/low) were analysed using logistic regression. Mean acceptance, ease of use and perceived effectiveness were moderate to high (3·7-4·4 points). Tool type did not have an impact on indicators of acceptance, ease of use and perceived effectiveness (P>0·32 for all comparisons); 55 % of participants used the CS on most days v. 21 % for the SS. The CS was used for all meals, whereas the SS was mostly used for evening meals. Self-selected portion sizes increased for vegetables and decreased for chips and potatoes with both tools. Participants rated both tools as equally acceptable, easy to use and with similar perceived effectiveness. Formal trials to evaluate the impact of such tools on weight control are warranted.
[Mh] Termos MeSH primário: Comportamento do Consumidor
Utensílios de Alimentação e Culinária
Dieta Redutora/métodos
Obesidade/dietoterapia
Aceitação pelo Paciente de Cuidados de Saúde
Cooperação do Paciente
Tamanho da Porção/normas
[Mh] Termos MeSH secundário: Adulto
Índice de Massa Corporal
Calibragem
Comportamento do Consumidor/economia
Utensílios de Alimentação e Culinária/economia
Estudos Cross-Over
Dieta Redutora/economia
Dieta Redutora/psicologia
Dieta Redutora/normas
Comportamento Alimentar/psicologia
Feminino
Dieta Saudável/economia
Dieta Saudável/psicologia
Dieta Saudável/normas
Seres Humanos
Masculino
Refeições/psicologia
Meia-Idade
Obesidade/economia
Obesidade/psicologia
Aceitação pelo Paciente de Cuidados de Saúde/psicologia
Cooperação do Paciente/psicologia
Educação de Pacientes como Assunto/economia
Tamanho da Porção/efeitos adversos
Tamanho da Porção/economia
Autorrelato
Reino Unido
Programas de Redução de Peso
[Pt] Tipo de publicação:CLINICAL TRIAL; COMPARATIVE STUDY; JOURNAL ARTICLE; RANDOMIZED CONTROLLED TRIAL
[Em] Mês de entrada:1705
[Cu] Atualização por classe:170922
[Lr] Data última revisão:
170922
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161216
[St] Status:MEDLINE
[do] DOI:10.1017/S0007114516004104



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