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Off-the-shelf 3D printed titanium cups in primary total hip arthroplasty

World Journal of Orthopedics 2021年第6期12卷 376-385页

作者： Francesco Castagnini Filippo Caternicchia Federico Biondi Claudio Masetti Cesare Faldini Francesco Traina department of Ortopedia-Traumatologia e Chirurgia Protesica e dei Reimpianti di Anca e Ginocchio IRCCS Istituto Ortopedico RizzoliBologna 40136Italy department of Clinica I di Ortopedia e Traumatologia Rizzoli Orthopedic InstituteUniversity of BolognaBologna 40136Italy department of dibinem scienze biomediche e neuromotorie Alma Mater Studiorum Universitàdi BolognaBologna 40139Italy

Three-dimensional(3D)-printed titanium cups used in primary total hip arthroplasty(THA)were developed to combine the benefits of a low elastic modulus with a highly porous *** aim was to improve local vascularization and bony ingrowth,and at the same time to reduce periprosthetic stress *** manufacturing,starting with a titanium alloy powder,allows serial production of devices with large interconnected pores(trabecular titanium),overcoming the drawbacks of tantalum and conventional manufacturing *** date,3D-printed cups have achieved dependable clinical and radiological outcomes with results not inferior to conventional sockets and with good rates of *** mechanical failures and no abnormal ion release and biocompatibility warnings have been *** this review,we focused on the manufacturing technique,cup features,clinical outcomes,open questions and future developments of off-the-shelf 3D-printed titanium shells in THA.

关键词： Socket Highly porous Additive manufacturing Ultraporous Trabecular Beam melting

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Transient global amnesia and stroke: not that benign?

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Stroke & Vascular Neurology 2022年第2期7卷 92-93页

作者： Michele Romoli Lorenzo Muccioli Neurology and Stroke Unit Department of NeuroscienceMaurizio Bufalini HospitalCesenaItaly Neurology Clinic University of Perugia-S.Maria della Misericordia HospitalPerugiaItaly Dipartimento di scienze biomediche e neuromotorie Universitàdi BolognaBolognaItaly

After more than 50 years since Fisher and Adams’original description in 1964,1 transient global amnesia(TGA)is still a puzzling *** time,several mechanisms have been proposed for TGA pathogenesis,including venous congestion,cortical spreading depression,seizures and arterial ischaemia.2–4 A sufficient amount of studies in favour and against each of these mechanisms has emerged,fostering uncertainty regarding aetiology as well as *** this extent,most of the controversy stands on whether TGA represents a risk factor for stroke,or whether this is just as benign as originally thought.

关键词： arterial pathogenesis transient

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Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of egg/Yogurt, Vegetable and Fruit Based Creams

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Food and Nutrition Sciences 2014年第1期5卷 27-34页

作者： Mattia Di Nunzio Lucia Vannini Nadia Tossani Francesca Patrignani Rosalba Lanciotti Alessandra Bordoni department of Agri-Food Sciences & Technologies Alma Mater Studiorum-University of Bologna Cesena Italy Dipartimento di scienze biomediche e neuromotorie Alma Mater Studiorum-University of Bologna Bologna Italy. Interdepartmental Centre for Industrial Agri-Food Research Alma Mater Studiorum-University of Bologna Cesena Italy Interdepartmental Centre for Industrial Agri-Food Research Alma Mater Studiorum-University of Bologna Cesena Italy department of Agri-Food Sciences & Technologies Alma Mater Studiorum-University of Bologna Cesena Italy

The food industry has made large investments in processing facilities relying mostly on conventional thermal processing technologies with well-established reliability and efficacy. These techniques have important disadvantages such as off flavors, destruction of nutrients, and other losses of product quality. Non thermal processing is a key factor for preserving or improving the nutritional value of food, and high pressure homogenization (HPH) processing is now a celebrated option experiencing worldwide commercial growth. Notwithstanding, little is known on the impact of HPH treatments on the nutritional value of food. In this study we have evaluated the possible modification induced by HPH treatment in egg-yogurt, mixed vegetable, and mixed fruit creams. Our results evidence that HPH does not affect the nutritional quality of lipids and does not cause lipolysis, lipid peroxidation and vitamin e loss. In plant food products, HPH preserved or improved the nutritional quality, suggesting its use as valid alternative to thermal pasteurization for obtaining high quality products with preserved nutritional characteristics. Although further investigations are needed, especially at extreme pressure and temperature combinations, our results open new perspectives for the production of ambient stable products with good nutritional value, and contribute to process optimization.

关键词： High Pressure Homogenization Nutritional Quality

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