Background
Dermatofibrosarcoma protuberans (DFSP) is a rare, locally infiltrating, rarely metastasizing, soft tissue tumour. Due to its indistinct margins, local aggressive behaviour and high ...recurrence rate, the surgical approach is complex. Micrographic surgery and variants of this technique,
e.g.
Tubingen torte technique (TTT), should be considered as first-line treatment.
Objectives
To confirm that TTT is a safe and tissue-sparing technique, relative to theoretical wide local excision (WLE), for the same lesions, as recommended by the guidelines in the literature.
Materials and Methods
Seventeen patients with histologically confirmed DFSP, treated with TTT between September 2014 and February 2019, were retrospectively analysed. For each patient, the final TTT excision area was calculated and compared with the theoretical equivalent area based on WLE. The difference in area was calculated and presented as percentage difference of preserved healthy skin based on the two approaches.
Results
In our patients, the mean preoperative lesion size was 4.55 ± 5.34 cm
2
. The mean final total excised area was 17.73 ± 11.75 cm
2
for TTT and 53.65 ± 15.57 cm
2
for WLE. The amount of preserved healthy tissue using the micrographic technique was significant; 69.15% (95% CI: 62.95–75.36) of healthy tissue was preserved using TTT. No recurrence or metastases were observed in any of the patients after a median follow-up period of 38.00 ± 21 months.
Conclusion
In our experience, TTT remains a safe, effective and tissue-sparing treatment for DFSP patients, especially when it is essential to spare tissue and in challenging locations.
Provider: - Institution: - Data provided by Europeana Collections- Die österreichische Küche ist weltbekannt für ihre Süßspeisen wie Kaiserschmarrn oder Sacher-Torte. Doch in Wien hat eine ...Österreicherin ausgerechnet mit Cupcakes Erfolg. Innerhalb von vier Jahren hat Renate Gruber ein kleines Kuchenimperium aufgebaut - mit mehreren Filialen, Backkursen, Backbüchern und fast 40.000 Facebook-Fans.- Austrian cuisine is world renowned for its sweet dishes such as Kaiserschmarrn or Sacher-Torte. But in Vienna an Austrian has success with cupcakes of all things Within four years Renate Gruber has built up a small cake empire - with several branches, baking courses, baking books and nearly 40,000 Facebook fans.- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Provider: - Institution: - Data provided by Europeana Collections- - All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain ...Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Provider: - Institution: - Data provided by Europeana Collections- - All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain ...Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
The Art of Cooking Martino of Como, Maestro; Ballerini, Luigi
01/2005, Letnik:
14
eBook
Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery,The Art of Cooking,is the first known culinary guide to specify ingredients, ...cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini.The Art of Cooking,unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.
Provider: - Institution: Deutsches Dokumentationszentrum für Kunstgeschichte - Bildarchiv Foto Marburg - Data provided by Europeana Collections- All metadata published by Europeana are available free ...of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Ochratoxin A is a typical cereal contaminant mainly produced by Aspergillus and Penicillium. With the aim to estimate the quantity of ochratoxin A that can be uptaken by a child, samples present in ...the diet of nursery school babies (age 12-36 months) and primary school children (age 6-10 years) were monitored in Milan. Cereal based foods (bread, pasta, pizza, cakes etc.) were daily collected and weekly pooled for 5 weeks in May and June 2004, for babies and children, respectively. Cereals were both from organic (nursery and primary schools) and conventional (primary schools) agriculture. The analysis of ochratoxin A was performed by high performance liquid chromatography with fluorescence detector and detection limit was 0.020 microng/kg. Ochratoxin A was found in all samples (100%) and the average concentrations were 0.048 microng/kg for nursery school and 0.161 microng/kg for primary school samples. The calculated expositions were 0.0008 microng/kg bw/day for babies and 0.0017 microng/kg bw/day for children and resulted 16 and 35%, respectively, of the UE-SCF TD1 (0.005 microng/kg bw/day)
L'ocratossina A è un contaminante tipico dei cereali prodotta da funghi del genere Aspergillus e Penicillium. Per valutare l'esposizione dei bambini a questa micotossina è stata condotta un'indagine sulla presenza di ocratossina A negli alimenti a base di cereali destinati ai bambini degli asili nido (12-36 mesi) e delle scuole elementari (6-10 anni) di Milano. I pasti a base di cereali (pane, pasta, pizza, torte ecc.) sono stati prelevati giornalmente da un centro di cottura ed utilizzati per l'allestimento di un pool settimanale. La raccolta dei campioni si è protratta per 5 settimane nel maggio-giugno 2004. I cereali utilizzati per la preparazione dei pasti erano totalmente biologici per l'asilo nido, mentre erano sia biologici, sia convenzionali per le scuole. Le analisi dei campioni sono state effettuate in HPLC con rilevatore fluorimetrico e il limite di rilevabilità del metodo era 0,020 microng/kg e quello di quantificazione era 0,050 microng/kg. L'ocratossina A è stata rilevata nel 100% dei campioni, con una concentrazione media di 0,048 microng/kg nei campioni dell'asilo nido e di 0,161 microng/kg in quelli delle scuole elementari, quindi l'esposizione all'OTA era pari a 0,0008 microng/kg pc/giorno per i bambini dell'asilo nido e 0,0017 microng/kg pc/giorno per quelli delle scuole elementari. Questi valori erano rispettivamente il 16 e il 35% del TDI indicato dall'UE-SCF (0,005 microng/kg pc/giorno)
Provider: - Institution: - Data provided by Europeana Collections- Torta s podobama Ludvika Kerčmarja in Angele Zupan, ki sta jo dobila od odhodu v pokoj.- All metadata published by Europeana are ...available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Provider: - Institution: - Data provided by Europeana Collections- auf der Mitteilungsseite gedruckt "Das Zentrum ist eine wahre Volkspartei! betreibt keine Interessenpolitik! kämpft für Thron und ...Altar! Karte 10"; Bemerkungen: Postkarte wurde versendet; Postamt: Griesbach (?); Briefmarkenmotiv: Fürst von Bayern- Adressat: Jos. Schierer, Volksschullager, Griesbach b. ; Mitteilung: Herzlichen Glückwunsch zum Neuen Jahr! Wimmer. Pfr.- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Provider: - Institution: Deutsches Dokumentationszentrum für Kunstgeschichte - Bildarchiv Foto Marburg - Data provided by Europeana Collections- All metadata published by Europeana are available free ...of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
