12 documents found, page 1 of 2

Patient-reported outcome measures in knee injuries rehabilitation

Funding Information: I would like to thank Professor Pedro Aguiar for accompanying me throughout this work of scientific development. Funding: The present publication was funded by Fundação Ciência e Tecnologia, IP national support through CHRC (UIDP/04923/2020). Publisher Copyright: © 2024; Different musculoskeletal conditions affect people all over the world and were considered by the WHO to be the main cause...

Self-care in the person with chronic disease

Funding Information: This project was supported by the Comprehensive Health Research Centre (CHRC) with registered number NCT06235593 . Funding Information: This work is funded by nationalfunds through the Foundation for Science and Technology, under the project UIDP/04923/2020. Publisher Copyright: © 2024; Most aging populations report chronic illnesses, which are usually permanent or recurrent, significantly ...

Breeding in bread-making wheat varieties for Mediterranean climate

Publisher Copyright: Copyright © 2024 Maçãs, Costa, Gomes, Bagulho, Pinheiro, Moreira, Costa, Patanita, Dores and Rodrigo.; Introduction: Being one of the “big three” most cultivated cereals in the world, wheat plays a crucial role in ensuring global food/nutrition security, supplying close to 20% of the global needs for calories and proteins. However, the increasingly large fluctuations between years in temper...

Evolving dynamics of neck muscle activation patterns in dental students

Funding Information: This research was developed within the scope of the Egas Moniz Multidisciplinary Research Center (CiiEM) and funded by Portugal\u2019s national funds through the FCT\u2013Foundation for Science and Technology, I.P. under the project 10.54499/UIDB/04585/2020. Publisher Copyright: © 2024 by the authors.; Cervical pain has been linked to increased motor unit activity, potentially associated wi...

Physical and mental components of quality of life after a cardiac rehabilitatio...

Publisher Copyright: © 2024 by the authors.; Background: This study aimed to analyze the effect of cardiac rehabilitation programs on the health-related quality of life of patients after a coronary cardiac event using patient-reported outcome measures (PROMs) for up to 6 months of evaluation. Methods: A comprehensive search was carried out in the MEDLINE, CINAHL, CENTRAL, and Web of Science databases for random...

Health-related quality of life after rehabilitation from knee surgery in rural ...

Funding Information: This research was funded by national funds through the Foundation for Science and Technology under the project UIDP/04923/2020. Publisher Copyright: © The Author(s) 2024.; Background: Injury to the knee joint is associated with physical disability, stiffness, pain, restriction of movement and impairment of the person’s quality of life, with a few treatment options, including surgery and reh...

The time-course changes in postural control variability between neck pain and a...

Funding Information: Our study was developed within the scope of the Egas Moniz Multidisciplinary Research Center (CiiEM) and funded by Portugal\u2019s national funds through the FCT \u2013 Foundation for Science and Technology, I.P. under the project https://doi.org/10.54499/UIDB/04585/2020 . Publisher Copyright: © The Author(s) 2024.; Changes in postural control associated with clinical practice or specific c...

Elemental Composition and Implications on Brown Rice Flour Biofortified with Se...

This research was funded by PDR2020, grant number 101-030671. Publisher Copyright: © 2023 by the authors.; Rice (Oryza sativa L.) is one of the most economically and socially important cereals in the world. Several strategies such as biofortification have been developed in a way eco-friendly and sustainable to enhance crop productivity. This study implemented an agronomic itinerary in Ariete and Ceres rice vari...

Rehabilitation nursing program in oncological surgery of the head and neck

Development of a new bread type supplemented iron and folic acid- Chemical and ...

Bread is a staple food prepared by baking a dough of flour and water. The virtually infinite combinations of different flours and differing proportions of ingredients has resulted in the wide variety of types, shapes, sizes, and textures available around the world. Considering the worldwide consume of this staple food, this study aimed to develop and assess the chemical and technological characteristics of a ne...