Sökning: "tissue section"
Visar resultat 11 - 15 av 68 avhandlingar innehållade orden tissue section.
11. Dosimetry and radiation quality in fast-neutron radiation therapy : A study of radiation quality and basic dosimetric properties of fast-neutrons for external beam radiotherapy and problems associated with corrections of measured charged particle cross-sections
Sammanfattning : The dosimetric properties of fast-neutron beams with energies ≤80 MeV were explored using Monte Carlo techniques. Taking into account transport of all relevant types of released charged particles (electrons, protons, deuterons, tritons, 3He and α particles) pencil-beam dose distributions were derived and used to calculate absorbed dose distributions. LÄS MER
12. Oxidative stress in cell and tissue damage and selenium-based therapeutics in cancer
Sammanfattning : Redox homeostasis is the balance between cellular prooxidants and antioxidants, maintained by the interplay of electrons. Reactive oxygen species (ROS) is a term for molecules with unpaired valence electrons or unstable bonds. LÄS MER
13. Measurement accuracy. Applications in X-ray computed tomography (CT) dose reduction and magnetic resonance spectroscopy (MRS) volume selection
Sammanfattning : X-ray computed tomography (CT) images of transaxial cross sections of the body can be used to determine tissue volumes. However, the considerable radiation dose associated with high-quality clinical images has greatly limited the use of CT for this application. LÄS MER
14. Advanced Ovarian Cancer. A multimodal diagnostic approach to predict outcome
Sammanfattning : Primary debulking surgery (PDS) followed by platinum-based postoperative chemotherapy isthe standard of care for advanced ovarian cancer (AOC). Absence of macroscopic residualdisease after debulking surgery is the strongest prognostic factor achieved by surgery. LÄS MER
15. Impregnation of Leaf Tissues and its Consequences on Metabolism and Freezing; Study on Vacuum Impregnation and Pulsed Electric Field Treatment
Sammanfattning : Freezing is a widely used method of preserving food products. Efforts are currently being directed towards improving the quality of the sensitive tissues of plant foods such as leaves, after freezing and thawing. LÄS MER