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Relevant bibliographies by topics / Confections

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Academic literature on the topic 'Confections'

Author: Grafiati

Published: 4 June 2021

Last updated: 4 February 2022

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Journal articles on the topic "Confections"

1

Ergun, R., R. Lietha, and R. W. Hartel. "Moisture and Shelf Life in Sugar Confections." Critical Reviews in Food Science and Nutrition 50, no. 2 (2010): 162–92. http://dx.doi.org/10.1080/10408390802248833.

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Jung, Daeun, Jeong Eun Yang, and Lana Chung. "Sensory Characteristics of Rice Confections by Descriptive Analysis." Journal of The Korean Society of Food Culture 31, no. 1 (2016): 105–10. http://dx.doi.org/10.7318/kjfc/2016.31.1.105.

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Harder, Hollie Markland. "Proust's Novel Confections: Francoise's Cooking and Marcel's Book." Modern Language Studies 29, no. 1 (1999): 3. http://dx.doi.org/10.2307/3195356.

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DeMars, Laura L., and Gregory R. Ziegler. "Texture and structure of gelatin/pectin-based gummy confections." Food Hydrocolloids 15, no. 4-6 (2001): 643–53. http://dx.doi.org/10.1016/s0268-005x(01)00044-3.

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REIFSTECK, BRIAN M., and IKE J. JEON. "RETENTION OF VOLATILE FLAVORS IN CONFECTIONS BY EXTRUSION PROCESSING." Food Reviews International 16, no. 4 (2000): 435–52. http://dx.doi.org/10.1081/fri-100102318.

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Nadimi, H., H. Wesamaa, S. J. Janket, P. Bollu, and J. H. Meurman. "Are sugar-free confections really beneficial for dental health?" British Dental Journal 211, no. 7 (2011): E15. http://dx.doi.org/10.1038/sj.bdj.2011.823.

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Irisawa, Yusuke, and Shin’ya Nagasawa. "Strategic Management and Design Innovation in the Long-Standing CompanyKyogashiMaster “Suetomi”." Journal of Advanced Computational Intelligence and Intelligent Informatics 16, no. 5 (2012): 561–66. http://dx.doi.org/10.20965/jaciii.2012.p0561.

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Japanese Confectionary “Suetomi” is a high level brand among Kyoto’s long-standing companies. This always makes the Japanese sweets a high level in Kyoto, and gets the high appraisal from the parties concerned the master of the tea ceremony, such as “Urasenke.” In this study, we present an analysis of Suetomi’s management strategy and its strength and differentiation based on an interview with the president, Mr. Yamaguchi. Then, we analyze their innovation from the viewpoint of product innovation and affective value (i.e., sense value). Finally, we discuss the innovation of theKyogashidesign based on our research. In conclusion, Suetomi has a different strong point from the other company as a long-standing company of Kyoto confections and we have understood performing the management strategy which establishes a sustainable competitive advantage using it. Thus, they have performed the design innovation of Kyoto confections products in the management strategy which is compatible in tradition and innovation, and have created the value of a customer’s sensitivity.

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Sudharsan, M. B., G. R. Ziegler, and J. L. Duda. "Modelling Diffusion of Moisture During Stoving of Starch-molded Confections." Food and Bioproducts Processing 82, no. 1 (2004): 60–72. http://dx.doi.org/10.1205/096030804322985335.

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Musaiger, Abdulrahman O., Reshma D'Souza, and Jassim H. Al-Jedah. "Composition of Local Confections Commonly Consumed in the Arabian Gulf." Ecology of Food and Nutrition 47, no. 6 (2008): 518–30. http://dx.doi.org/10.1080/03670240802077375.

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Lans, Alexa M., John C. Frelka, Sravanti Paluri, and Yael Vodovotz. "Physical properties and sensory analysis of galacto-oligosaccharide glassy confections." LWT 96 (October 2018): 499–506. http://dx.doi.org/10.1016/j.lwt.2018.05.056.

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Dissertations / Theses on the topic "Confections"

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Siegwein, Alexander Martin. "THE EFFECTS OF SOY PROTEIN ISOLATE ADDITION ON THE PHYSICO-CHEMICAL PROPERTIES OF GUMMI CONFECTIONS." The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1276883276.

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Lans, Alexa Michelle. "Evaluation of Water Sorption and Thermal Properties of Galacto-oligosaccharides, and Application in Glassy Confections." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1460764786.

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Peters, Teresa Baker 1981. "Clathrate hydrates in frozen confections : formation by carbon dioxide flash freezing and behavior during distribution and consumption." Thesis, Massachusetts Institute of Technology, 2009. http://hdl.handle.net/1721.1/54872.

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Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 2009.<br>This electronic version was submitted by the student author. The certified thesis is available in the Institute Archives and Special Collections.<br>Cataloged from PDF version of thesis.<br>Includes bibliographical references (p. 113-117).<br>Carbonated frozen foods are not common on the market due to the limited liquid water available to dissolve CO₂ . CO₂ clathrate hydrates can change this because CO₂ is trapped in crystalline water. The CO₂ flash-freezing process developed in this thesis forms CO₂ hydrates directly in a confection as it freezes. In this process, the confection mixture is dispersed in liquid CO₂; then the combined fluids are flashed to 10-20 bars. The mixture breaks up into small fragments, which rapidly crystallize into CO₂ hydrate (instead of ice) due to the intimate contact between mixture and evaporating CO₂ . This CO₂ hydrate formation results in a frozen, carbonated confection. CO₂ hydrates have a significant impact on packaging and storage requirements for the confection. This study shows that the minimum storage pressure is determined by the ice- CO₂ hydrate-gas equilibrium (IHG) curve, which does not change with the concentration of solutes in the aqueous phase. The minimum CO₂ content in a storage vessel is determined by the amount of CO₂ needed to avoid ice; in the presence of ice CO₂ can redistribute quickly, leading to an inhomogeneous product. Packaging must therefore be designed considering the significant CO₂ evolution from dissociating CO₂ hydrates during heat shock. Warming of a confection causes CO₂ hydrates to dissociate, even at pressures greater than the IHG pressure due to the requirement of chemical equilibrium between water in aqueous and crystalline phases. In packaging with limited heads pace, this CO₂ release increases the pressure significantly.<br>(cont.) When CO₂ hydrate confections are consumed CO₂ is strongly perceived both through tingling caused by carbonic acid and through tactile stimulation caused by bubbles. A higher concentration of CO 2 is required in CO₂ hydrate confections than in carbonated beverages for similar fizziness perception because a significant fraction of the CO₂ escapes when a consumer exhales. The CO₂ concentration in the melted confection does not exceed the solubility of CO₂ at atmospheric pressure, but ingredients in the recipe can modulate the growth of bubbles as the confection melts. Consumer testing is needed to define the form and style of CO₂ hydrate confection that should be pursued.<br>by Teresa Baker Peters.<br>Ph.D.

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Myers, Meredith R. Myers. "Comparison of Consumer Acceptance, Physico-chemical Properties, and Bioactive Delivery of Blueberry Extract and Whole Blueberry Powder Confections." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1531490769497695.

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Rodrigues, Raimundo Nonato Moura. "The impact of the microcredit of the Popular Bank of Teresina in the income of the entrepreneur of confections." Universidade Federal do CearÃ, 2008. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=1908.

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nÃo hÃ<br>Esta dissertaÃÃo Ã resultado de um estudo sobre o microfinanciamento oferecido pelo Banco Popular de Teresina â BPT. AtravÃs dele, pretende-se analisar os fatores determinantes da renda dos indivÃduos que recorrem ao financiamento na modalidade de microcrÃdito com o propÃsito de saber se os financiamentos oferecidos por essa entidade contribuem para a melhoria da renda do microempreendedor do ramo de confecÃÃes de Teresina-PI. Ã uma pesquisa bibliogrÃfica e documental, com abordagem quantitativa, onde se utilizou dados cross-section de indivÃduos que recorreram a esse tipo de crÃdito. Estas obsevaÃÃes foram extraÃdas do banco de dados do sistema de informÃtica do BPT referentes aos financiamentos destinados ao setor de confecÃÃes, que representa 25% de todas as atividades financiadas pelo BPT, no perÃodo de marÃo de 2002 a dezembro de 2006. Para tanto, desenvolveu-se um modelo economÃtrico de regressÃo linear mÃltipla utilizando-se o programa STATA para gerar os resultados do modelo. A partir das interpretaÃÃes desses resultados, pode-se dizer que, estatisticamente, as variÃveis estudadas valor financiado, idade do empreendedor e o nÃmero de anos estudados por ele afetam positivamente a variaÃÃo de sua renda. Todavia, os resultados sÃo, estatisticamente, inconclusivos quando se referem ao impacto das variÃveis sexo, estado civil, setor formal/informal e experiÃncia na variaÃÃo da renda do empreendedor. Enfim, os resultados demonstram que os financiamentos do Banco Popular de Teresina contribuem para a melhoria da renda do empreendedor do ramo de confecÃÃes de Teresina-PI.<br>Esta dissertaÃÃo Ã resultado de um estudo sobre o microfinanciamento oferecido pelo Banco Popular de Teresina â BPT. AtravÃs dele, pretende-se analisar os fatores determinantes da renda dos indivÃduos que recorrem ao financiamento na modalidade de microcrÃdito com o propÃsito de saber se os financiamentos oferecidos por essa entidade contribuem para a melhoria da renda do microempreendedor do ramo de confecÃÃes de Teresina-PI. Ã uma pesquisa bibliogrÃfica e documental, com abordagem quantitativa, onde se utilizou dados cross-section de indivÃduos que recorreram a esse tipo de crÃdito. Estas obsevaÃÃes foram extraÃdas do banco de dados do sistema de informÃtica do BPT referentes aos financiamentos destinados ao setor de confecÃÃes, que representa 25% de todas as atividades financiadas pelo BPT, no perÃodo de marÃo de 2002 a dezembro de 2006. Para tanto, desenvolveu-se um modelo economÃtrico de regressÃo linear mÃltipla utilizando-se o programa STATA para gerar os resultados do modelo. A partir das interpretaÃÃes desses resultados, pode-se dizer que, estatisticamente, as variÃveis estudadas valor financiado, idade do empreendedor e o nÃmero de anos estudados por ele afetam positivamente a variaÃÃo de sua renda. Todavia, os resultados sÃo, estatisticamente, inconclusivos quando se referem ao impacto das variÃveis sexo, estado civil, setor formal/informal e experiÃncia na variaÃÃo da renda do empreendedor. Enfim, os resultados demonstram que os financiamentos do Banco Popular de Teresina contribuem para a melhoria da renda do empreendedor do ramo de confecÃÃes de Teresina-PI.

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Souza, Walkiria Guedes de. "The impact of the simples ones in the generation of job in period 1995-2005: an analysis of the sector of confections and fabric devices." Universidade Federal do CearÃ, 2008. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=1873.

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This dissertation analyses the Simplesâ effects on job creation and the number of establishments in the 1995 â 2005 period for the Garment industry. Two sub-periods are also analysed: 1995 â 2000 and 200 â 2005. The data base in the Annual Relation o Social Information (RAIS) as produced by the Ministry of Labour (MTE). The variables used are the: average wage, number of registered labor, as also dummies variables for estimating the spatial and temporal effects of that program. Descritive statistics and pooling regression analysis are used to assess those impacts. The results shows that the South and Southeast regions concentrates a larger proportion of job creation and establishments. They also indicate a great increase in the number of registered labor for the set of Microâs and Small enterprises (MPEâs) for the industry under study following the Simples. The regional and temporal impacts have in general the expected signs and are statistically significant, in particular, for the South and Southeast regions. The temporal impacts are greater for the 2000 â 2005 sub â periods, indicating on increasing adoption of the Simples by the MPEâs. Finally, in spite of some limitations of the model and of the number of variables used, we can conclude that the Simples do have a positive effect on job creation and on the number of establishments for the MPEâs in the 1995 â 2005 period.<br>O presente trabalho analisa os efeitos do Simples na geraÃÃo de empregos e o nÃmero de estabelecimentos na IndÃstria de ConfecÃÃes Brasileira no perÃodo de 1995 a 2005 e sub-perÃodos 1995-2000 e 2000-2005. Utiliza-se a base da RAIS fornecida pelo MinistÃrio do Trabalho e Emprego (MTE). As variÃveis salÃrio mÃdio e nÃmero de vÃnculos empregatÃcios juntamente com dummies foram especificadas para incorporaÃÃo em um modelo economÃtrico a fim de estimar os impactos espaciais e temporais. Como instrumentos de anÃlise foram adotadas a EstatÃstica Descritiva e um modelo economÃtrico combinando dados cross-section com dados temporais (pooling). Observou-se que as regiÃes Sul e Sudeste concentram o maior nÃmero de estabelecimentos e de pessoal ocupado. Os resultados indicam que houve aumento significativo no nÃmero de vÃnculos empregatÃcios nas Micro e Pequenas Empresas (MPEâs) da IndÃstria de ConfecÃÃes apÃs a introduÃÃo do Simples. Os impactos espaciais foram no geral positivos como esperado e estatisticamente significantes para as regiÃes Sul e Sudeste. Em termos temporais os impactos foram no geral positivos e significantes, sendo expressivos no subperÃodo 2000-2005, indicando uma crescente adesÃo ao Simples pelas MPEâs com o passar do tempo. Finalmente, Ã possÃvel concluir que apesar das possÃveis limitaÃÃes do modelo e respectivas variÃveis utilizadas nesta anÃlise, o Simples contribuiu para o crescimento do nÃmero de estabelecimento e vÃnculos empregatÃcios no Brasil no perÃodo de 1995-2005.

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Aldaous, Sara Abdulmajeed. "Development of Extruded Wild Blueberry Confection." Fogler Library, University of Maine, 2005. http://www.library.umaine.edu/theses/pdf/AldaousSA2005.pdf.

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Bisenius-Penin, Carole Goldenstein Jean-Pierre Petitjean André. "OULIPO et littérature à contraintes production, réception, confection /." [S.l.] : [s.n.], 2005. http://cyberdoc.univ-lemans.fr/theses/2005/2005LEMA3006.pdf.

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Bisenius-Penin, Carole. "OULIPO et littérature à contraintes : production, réception, confection." Le Mans, 2005. http://www.theses.fr/2005LEMA3006.

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L’objectif de cette recherche est de cerner la notion de contrainte, à travers notamment l’analyse des contraintes romanesques. Il s’agit, après avoir proposé une analyse socio-institutionnelle de l’Oulipo et de la littérature à contraintes en tant que nouvelle tendance de la littérature contemporaine (« production »), de s’interroger, d’un point de vue sémiologique, sur l’hyper-roman oulipien à partir d’une étude comparée (« réception ») de Si par une nuit d’hiver un voyageur d’I. Calvino et de La Belle Hortense de J. Roubaud. Nous tenterons de déterminer les caractéristiques de l’écriture romanesque à contraintes tant par rapport aux modalités de son fonctionnement, que par rapport à ses effets, et de décrire la dimension métatextuelle des romans oulipiens qui relie fiction et théorie littéraire grâce à la contrainte de la fabula teoria. L’ultime partie de ce travail (« confection ») sera consacrée à des expérimentations pédagogico-didactiques visant à montrer l’intérêt d’un dispositif didactique centré sur les contraintes et l’écriture d’invention au lycée<br>This research aims at defining the notion of constraint, particularly through an analysis of constraints in novels. After offering a socio-institutional analysis of Oulipo and constraint literature as a new trend in contemporary literature (“production”), it will ponder the Oulipian hypernovel from a semiologic perspective, by focusing on a comparative study of I. Calvino’s Si par une nuit d’hier un voyageur (If by a Winter Night a Traveller) and J. Roubaud’s La Belle Hortense (Our Beautiful Heroine) (“reception”). The dissertation attempts to elicit the characteristics of constraint-novel writing, by determining both how it functions and what effects it produces; it also seeks to depict the metatextual dimension of Oulipian novels, a dimension that relates fiction and literary theory thanks to the constraint of fabula teoria. The last part of this work (“confection”) is devoted to experiments in pedagogy and didactics with a view to justifying a didactic system focusing on constraints and invention writing in high school

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Flores, Jaimes Flavio David, and Navarro Andrea Marisol Romero. "Las NIIF para las PYMES y su impacto en la toma de decisiones financieras en empresas del sector textil de confecciones de ropa en el distrito de La Victoria en el 2017." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2018. http://hdl.handle.net/10757/625948.

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El presente trabajo fue realizado con el propósito de analizar el impacto de las NIIF para las PYMES en la toma de decisiones financieras en las empresas del sector textil de confecciones de ropa en el distrito de la Victoria. Además, dentro de la investigación se busca que las pequeñas y medianas empresas conozcan como tomar decisiones de manera acertada, con respecto a la adopción de las NIIF para las PYMES. Para el desarrollo de esta investigación se ha tomado en cuenta las normas internacionales de información financieras para las pequeñas y medianas empresas y las principales ratios que se utilizan para una acertada toma de decisiones; además, se explica la importancia de las pequeñas y medianas empresas en nuestro país. Por otro lado, el caso práctico se basó en la empresa Eficaz Blue Trading E.I.R.L, la cual adoptará las NIIF para las Pymes aplicando la Sección 13: Inventario y Sección 17: Propiedad, Planta y Equipo. Para ello, se utilizó los parámetros que deben considerarse para adoptar por primera vez las NIIF para las Pymes. Con el caso práctico se pretende demostrar que adoptar la norma internacional genera que los estados financieros sean sólidos y muestren un correcto valor que permita a los gerentes analizar la información y puedan tomar decisiones financieras acertadas. Por último, se busca que se las NIIF para las PYMES influyan positivamente en la toma de decisiones financieras en empresas del sector textil de confecciones de ropa en el distrito de la Victoria.<br>The present work was realized by the intention of analyzing the impact of the NIIF for the SMES in the capture of financial decisions in the companies of the textile sector of confections of clothes in the district of La Victoria. In addition, inside the investigation there is looked that the small and medium companies know like to take decisions of a guessed right way, with regard to the adoption of the NIIF for the SMES. For the development of this investigation the international procedure of information have been born in mind financiers for the small and medium companies and principal ratios that are in use for a guessed right capture of decisions; in addition, is explained the importance of the small and medium companies in our country. On the other hand, the practical case based on the Effective company Blue Trading E.I.R.L, which will adopt the NIIF for the SMEs applying the Section 13: Inventory and Section 17: Property, Plant and Equipment. For it, one used the parameters that they must be considered to be to adopt for the first time the NIIF for the SMEs. With the practical case one tries to demonstrate that to adopt the international norm generates that the financial statements are solid and show a correct value that allows to the managers to analyze the information and to could take financial guessed right decisions. Finally, there is looked that the NIIF for the SMES influence positively the capture of financial decisions companies of the textile sector of confections of clothes the district of La Victoria.<br>Tesis

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Books on the topic "Confections"

1

Singer, Gail. True confections. [The authors.], 1987.

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Weber, Katharine. True Confections. Crown Publishing Group, 2009.

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Singer, Gail. True confections: Screenplay. The author?], 1990.

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Teitel, Jay. True confections: Screenplay. The authors?], 1985.

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America, Culinary Institute of, ed. Chocolates and confections: Formula, theory, and technique for the artisan confectioner. 2nd ed. John Wiley & Sons, 2012.

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Bullock-Prado, Gesine. Confections of a master closet baker. Broadway Books, 2009.

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Bullock-Prado, Gesine. Confections of a Closet Master Baker. Broadway Books, 2009.

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Ragguette, Alison Petty, and Karen Crews Hendon. Überyummy: Contemporary confections of objects and desire. RAFFMA, California State University, 2011.

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Sorbets and ice creams & other frozen confections. Chronicle Books, 1997.

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Ruth, Reed, ed. The Dilettante book of chocolate and confections. Perennial Library, 1986.

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Book chapters on the topic "Confections"

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Hartel, Richard W., Joachim H. von Elbe, and Randy Hofberger. "Aerated Confections." In Confectionery Science and Technology. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-61742-8_11.

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Vaclavik, Vickie A., and Elizabeth W. Christian. "Sugars, Sweeteners, and Confections." In Food Science Text Series. Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-9138-5_14.

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Vaclavik, Vickie A., and Elizabeth W. Christian. "Sugars, Sweeteners, and Confections." In Food Science Text Series. Springer US, 2003. http://dx.doi.org/10.1007/978-1-4757-5173-4_14.

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Vaclavik, Vickie A., and Elizabeth W. Christian. "Sugar, Sweeteners, and Confections." In Food Science Text Series. Springer US, 2003. http://dx.doi.org/10.1007/978-1-4757-5175-8_14.

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Vaclavik, Vickie A., Elizabeth W. Christian, and Tad Campbell. "Sugars, Sweeteners, and Confections." In Food Science Text Series. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-46814-9_14.

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Hartel, Richard W., Joachim H. von Elbe, and Randy Hofberger. "Sugar and Sugar-Free Panned Confections." In Confectionery Science and Technology. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-61742-8_13.

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Hartel, Richard W., Joachim H. von Elbe, and Randy Hofberger. "Physico-chemical Properties of Sweeteners in Confections." In Confectionery Science and Technology. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-61742-8_2.

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Arbuckle, W. S. "Frozen Confections, Novelties, Fancy Molded Ice Creams, and Specials." In Ice Cream. Springer US, 1986. http://dx.doi.org/10.1007/978-1-4757-5447-6_16.

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Arbuckle, W. S. "Frozen Confections, Novelties, Fancy Molded Ice Creams, and Specials." In Ice Cream. Springer US, 1986. http://dx.doi.org/10.1007/978-1-4615-7222-0_16.

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Bancroft, Angus. "The Cultural Drug-Crime Confection." In The Darknet and Smarter Crime. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-26512-0_5.

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Conference papers on the topic "Confections"

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Bolgova, D. Y., N. A. Tarasenko, and A. A. Boldin. "EFFECTS OF LEGUME FIBER ON THE SAFETY OF FLOUR CONFECTIONS." In INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION. DSTU-Print, 2020. http://dx.doi.org/10.23947/itno.2020.425-427.

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Food safety issues are becoming increasingly important today. One of the main indicators of food safety is its content of potentially dangerous substances of biological origin and toxic elements. The safety and quality of flour confections depends primarily on the quality of the raw materials used.

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Aranda-Yaulimango, Cristian, Makarena Ramos-Aleman, Juan Quiroz-Flores, and Jose Alvarez-Merino. "Proposal for improvement in the management of the productive process to increase profitability in a SME of confections applying lean tools." In 2019 IEEE Sciences and Humanities International Research Conference (SHIRCON). IEEE, 2019. http://dx.doi.org/10.1109/shircon48091.2019.9024884.

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Ahn-Jarvis, Jennifer H., Steven K. Clinton, Elizabeth M. Grainger, et al. "Abstract LB-295: Food-based approach to cancer prevention: A phase I assessment of amorphous confections in modulating exposure and metabolism of black raspberry compounds in the oral cavity." In Proceedings: AACR 107th Annual Meeting 2016; April 16-20, 2016; New Orleans, LA. American Association for Cancer Research, 2016. http://dx.doi.org/10.1158/1538-7445.am2016-lb-295.

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da Silva, Cristian Pereira, Charles Rech, Rafael A. C. Laranja, et al. "BENCH FLOW - A LOW COST CONFECTION." In SAE Brasil 2007 Congress and Exhibit. SAE International, 2007. http://dx.doi.org/10.4271/2007-01-2815.

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Rosmansyah, Yusep, Farid Fadhil Habibi, and Akhmad Bakhrun. "E-Marketplace Prototype for Tailor and Confection SMEs in Indonesia." In 2019 International Conference on ICT for Smart Society (ICISS). IEEE, 2019. http://dx.doi.org/10.1109/iciss48059.2019.8969817.

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Liu, Shumeng, Xigui Dong, Hui Ban, et al. "Technology for Confecting Polymer Solution with Desalted Produced Water." In SPE Annual Technical Conference and Exhibition. Society of Petroleum Engineers, 2007. http://dx.doi.org/10.2118/110237-ms.

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Salvucci, F. P., D. Bia, R. L. Armentano, et al. "Association between mechanics and structure in arteries and veins: Theoretical approach to vascular graft confection." In 2009 Annual International Conference of the IEEE Engineering in Medicine and Biology Society. IEEE, 2009. http://dx.doi.org/10.1109/iembs.2009.5334588.

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Saulo de Oliveira Garré, Adriane Prisco Petry, Alexandre Vagtinski de Paula, José Leandro Rosales Luz, and Tanit Daniel Jodar Vecina. "EXPERIMENTAL EVALUATION OF THE AERODYNAMIC PERFORMANCE OF TURBINES SMALL WIND CONFECTIONED IN PROTOTYPING 3D." In 23rd ABCM International Congress of Mechanical Engineering. ABCM Brazilian Society of Mechanical Sciences and Engineering, 2015. http://dx.doi.org/10.20906/cps/cob-2015-1703.

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Ferre, F. "Des greffes autologues aux cellules souches, quel avenir pour la chirurgie pré-implantaire ?" In 66ème Congrès de la SFCO. EDP Sciences, 2020. http://dx.doi.org/10.1051/sfco/20206601005.

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Abstract:

La chirurgie pré-implantaire contemporaine néchappe pas au paradigme d’une médecine personnalisée, peu invasive, reproductible et pérenne. Ainsi, la prise en charge des défauts osseux des maxillaires connait une évolution transformant les concepts et la pratique au quotidien. Les greffes autologues ont longtemps constitué la technique de choix pour pallier les pertes de substances verticales et/ou horizontales, préalable indispensable à la pose d’implants. Depuis, lessor des substituts osseux allogéniques ou xenogéniques a permis de réduire le recours aux autogreffes dans un nombre croissant dindications. En effet, ces substituts osseux permettent de réduire la durée et la morbidité des interventions. Plus récemment, les progrès combinés de limagerie, de la CFAO et des techniques chirurgicales ont permis doptimiser les protocoles de ces greffes. Ainsi, la confection « sur-mesure » des greffons permet de réduire les manipulations de ces derniers et de diminuer le temps opératoire. Cependant, le faible potentiel biologique de ces substituts encourage à poursuivre les recherches dans ce domaine. Ainsi, lenrichissement des connaissances sur les cellules souches nourrit des espoirs importants en médecine régénératrice pour le traitement des défauts osseux. Toutes les étapes de la production : origine des cellules, méthodes de sélection et damplification, transfert in situ à l’aide de support, font lobjet de nombreuses recherches. Récemment, les premiers essais sur lhomme ont été mis en place afin d’évaluer leur efficacité et leur sécurité. Cette séance aura pour but de mettre en perspective ces nouvelles thérapeutiques dans le traitement des défauts osseux en chirurgie pré-implantaire.

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Ahn-Jarvis, Jennifer H., Thomas J. Knobloch, Steve Oghumu, et al. "Abstract CT105: Validation of a tobacco smoke exposure gene expression signature and exploration of intraoral metabolite profiles following administration of a strawberry functional confection in smokers and nonsmokers." In Proceedings: AACR Annual Meeting 2017; April 1-5, 2017; Washington, DC. American Association for Cancer Research, 2017. http://dx.doi.org/10.1158/1538-7445.am2017-ct105.

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