Publications by authors named "E Federici"
Background: As one of the leading causes of disability in the world, stroke can determine a reduction of balance performance with a negative impact on daily activity and social life. In this study, we aimed to evaluate the effects of sensor-based balance training with exergaming feedback on balance skills in chronic stroke patients.
Methods: 21 individuals (11F, 57.
Article Synopsis
- Castration-resistant prostate cancer (CRPC) is a tough disease to treat and usually has bad effects on health.
- Researchers found that a protein called MAT2A makes CRPC worse by helping cancer cells grow and change.
- By blocking MAT2A, scientists think they can improve treatments for CRPC and help patients respond better to therapy.
Article Synopsis
- The study focused on understanding how primary care clinicians prescribe direct anticoagulants (DOACs) like apixaban and rivaroxaban for the extended treatment of venous thromboembolism (VTE) and their dose reduction practices.
- A survey was conducted with 227 clinicians to analyze their prescribing patterns, revealing that most (59%) used dose reduction, with hospitalists and early-career clinicians being the least likely to do so.
- The research identified five distinct prescribing behavior clusters based on dose reduction frequency and clinician characteristics, suggesting areas for targeted interventions to improve anticoagulant management.
Understanding the actual distribution of different Legionella species in water networks would help prevent outbreaks. Culture investigations followed by serological agglutination tests, with poly/monovalent antisera, still represent the gold standard for isolation and identification of Legionella strains. However, also MALDI-TOF and mip-gene sequencing are currently used.
View Article and Find Full Text PDFThe increasing awareness of the celiac disease, an autoimmune disorder caused by the consumption of products containing gluten, has led to a growing interest in the development of gluten-free bakery products. In this study, whey protein fibrils (WPFs) were incorporated to mimic the fibrous network of gluten. The rheological properties and microstructure of the developed gluten-free doughs were evaluated and compared with gluten doughs.
View Article and Find Full Text PDF