Publications by authors named "M Bouassida"

Hepatic angiomyolipoma (HAML) is an uncommon primary liver tumor with limited reported cases in the literature. It is composed of varying amounts of fat, smooth muscle, and blood vessels, typically non-malignant proliferation. It usually presents diagnostic challenges due to diverse imaging characteristics.

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Article Synopsis
  • - Inflammatory fibroid polyps (IFPs) are uncommon lesions found in the stomach, making up just 0.1% of gastric polyps, and often show no symptoms.
  • - When symptoms do occur, they can include abdominal pain and gastrointestinal bleeding, particularly if the polyp becomes ulcerated.
  • - A case study is presented involving a 72-year-old woman with a 35mm IFP in the prepyloric region, which was discovered after she experienced upper gastrointestinal bleeding and epigastric pain, leading to an endoscopic resection.
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Purpose: To identify clinical characteristics that would help make or rule out the diagnosis of idiopathic intracranial hypertension (IIH) in patients referred for papilledema (PE) with peripapillary hyperreflective ovoid mass-like structures (PHOMS).

Design: A retrospective cohort study.

Participants: All patients referred for PE excluding PE with Frisén grade ≥ 3, optic neuritis, ischemic optic neuropathy, and compressive optic neuropathy.

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Introduction And Importance: Primary inflammatory myofibroblastic tumor is a rare subgroup of mesenchymal tumors. Gastric localization is extremely rare, and patients may present with abdominal pain and a palpable abdominal mass. Here, we present a case of gastric inflammatory myofibroblastic tumor revealed by abdominal pain, which was treated with wide local excision.

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This study aims to explore the feasibility of introducing, during the manufacture of bakery bread, an enzymatic cocktail coproduced by the fungus Stachybotrys microspora: α-amylases, xylanases and cellulases, using wheat bran as a nutrient source. Among the characteristics of the alveograph (dough tenacity "P" and dough extensibility "L"), the addition of a cocktail of enzymes at a concentration of 2 %, to weak wheat flour, has made it possible to significantly reduce its P/L ratio from 2.45 to 1.

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