Postnatal Growth in a Cohort of Sardinian Intrauterine Growth-Restricted Infants.

Recent studies have shown that infants with intrauterine growth restriction (IUGR) undergo catch-up growth during infancy. The aim of our study was to evaluate the postnatal growth in a cohort of IUGR infants born in a tertiary-level Obstetric University Hospital of Northern Sardinia. An observational retrospective study was conducted on 12 IUGR (group A) and 12 control infants (group B) by measuring the anthropometric parameters of weight (), length () and head circumference (HC) from birth to the 3rd postnatal year.

Evaluation of the effectiveness of a silver-impregnated medical cap for topical treatment of nipple fissure of breastfeeding mothers.

Objective: This study evaluated the effectiveness of a medical topical treatment device named Silver Cap(®) (Depofarma S.P.A.

Probing interactions by means of pulsed field gradient nuclear magnetic resonance spectroscopy.

Molecular self-diffusion coefficients (D) of species in solution are related to size and shape and can be used for studying association phenomena. Pulsed field gradient nuclear magnetic resonance (PFG-NMR) spectroscopy has been revealed to be a powerful analytical tool for D measurement in different research fields. The present work briefly illustrates the use of PFG-NMR for assessing the existence of interactions in very different chemical systems: organic and organometallic compounds, colloidal materials and biological aggregates.

Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening.

Fiore Sardo Protected Denomination of Origin is a traditional Sardinian (Italy) hard cheese produced exclusively from whole raw ovine milk and coagulated with lamb rennet paste. Currently, Fiore Sardo is still produced by shepherds at the farmhouse level without the addition of any starter culture and the cheese-making process is characterized by significant waste. The first objective of the present work was to investigate the autochthonous microflora present in milk and Fiore Sardo cheese in order to select lactic acid bacterial (LAB) cultures with suitable cheese-making attributes and, possibly reduce the production waste.