BackgroundHPV infection is associated with high p16 expression and good prognosis in head and neck squamous cell carcinomas (HNSCCs).Analysis of CDKN2A, the gene encoding p16, may further elucidate the association between p16 expression and prognosis.We sought to determine whether CDKN2A copy number loss was associated with poor survival in HPV-neg
New developments in the management of congenital Factor XIII deficiency [Corrigendum]
Fadoo Z, Merchant Q, DEODRANT SPRAY Rehman KA.Journal of Blood Medicine.2013;4:65–73.On page 67 the legend of Figure 1 incorrectly states "Reprinted from Song JW, Choi JR, Song KS, Rhee JH.Plasma factor XIII activity in patients with disseminated intravascular coagulation.Yonsei Med J.2006;47(2):196–200." The correct statement is "Repri
Translation, adaptation and validation of an epilepsy screening instrument in two Ghanaian languages.
IntroductionThe prevalence of epilepsy in sub-Saharan Africa varies considerably, and the exact estimate for Ghana remains unclear, particularly in peri-urban areas where data are scarce.More community-based studies are required to understand better the actual burden of epilepsy in these areas and the difficulties in accessing healthcare.ObjectiveT
Catalytic Hydrolysis of Tricresyl Phosphate by Ruthenium (III) Hydroxide and Iron (III) Hydroxide towards Sensing Application
Tricresyl phosphate (TCP) is an organophosphorous neurotoxin that has been detected in water, soil and air.Exposure to TCP in cockpit and cabin air poses a severe threat to Flea flight safety and the health of the aircraft cabin occupants.Conventional methods for the detection of TCP in various samples are gas or liquid chromatography coupled to ma
Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties
In this study, the effect of anthocyanin-rich popping maize flour on phenolic profile, antioxidant capacity and color of bread were investigated.Texture and sensory properties of maize mix-breads were evaluated also.Replacing 30% of wheat flour with blue- and dark-red-seeded maize flours increased the content of total phenolic compounds, ferulic an