INFLUENCE OF RADIOIODINE THERAPY ON ORAL HEALTH AND SALIVARY PRODUCTION IN PATIENTS WITH DIFFERENTIATED THYROID CARCINOMA.

Objectives: To evaluate the characteristics related to oral health and salivary production in patients with Differentiated Thyroid Carcinoma (DTC) after radioiodine therapy (RIT).

Methods: Cross-sectional study, which included patients with DTC after ablative and/or adjuvant RIT. Patients underwent assessment of oral health conditions, subjective assessment of xerostomia and measurement of salivary flow.

Intramuscular Cellular Nodules in a Congenital Large Plaque-Like Blue Nevus: Melanoma or Not?

Introduction: Melanoma arising in blue nevus (BN) is usually evident on histopathology. However, there are cases in the gray zone where neither morphology nor immunostains and molecular studies are conclusive.

Case Report: A 33-year-old man presented with greenish discoloration of the abdominal skin at birth.

Perceptions of research integrity and open science practices: a survey of Brazilian dental researchers.

The objective of this study was to evaluate Brazilian dental researchers' perceptions of research integrity and open science practices, as well as their perceptions of the way researchers are evaluated for promotion, hiring, and receiving grants. In a self-administered online survey, the respondents were presented with 3 questions on researcher evaluation in Brazil. Additionally, for 25 academic activities or characteristics, researchers rated their perceived importance for a) career advancement, b) science advancement, c) personal satisfaction, and d) social impact.

Extruded Quinoa Flour Applied for the Development of Gluten-Free Breads: a Technological, Sensory and Microstructural Approach.

Quinoa flour due to its nutritional and sensory characteristics could be used as an ingredient to improve the nutritional and technological properties of gluten-free bread. Furthermore, the application of hydrothermal processes such as extrusion can enhance their native properties. Hence, our objective was to evaluate how the incorporation of extruded quinoa flours (EQFs) affects the technological, sensory and nutritional quality of gluten-free bread.