Ricerc@Sapienza

The effects of the patented treated-yeast, Saccharomyces cerevisiae, a
probiotic suspension which was shown earlier to present
neuroprotective and neurorestorative properties, upon allergies
presented by a group (n=8) of patients, that were compared with a
matched group of patients administered untreated yeast cells (n=8).
Treated yeast cells were subjected to millimeter-wave exposure as
outlined in patented documents. The patients who administered

The paper examines the different perceptions of
risk associated with anesthesia systems from the viewpoint of the
product manufacturer and the caregiver. Only little research has
been done with regard to the impact of perception of risk on
patient safety in anesthesia. The role of the manufacturer in
mitigating the perception of risk will be central to the work. Risk
will be examined as the probability of negative occurrences based
on the Medical Device Reportable (MDR) events and how the

The paper examines the different perceptions of risk associated with anesthesia systems from the viewpoint of the product manufacturer and the caregiver. Only a little research has been done with regard to the impact of perception of risk on patient safety in anesthesia. The role of the manufacturer in mitigating the perception of risk will be central for the work.

The production of low alcohol beer (LAB) with a full and well-balanced flavour is still now a complex challenge because of the
different flavour profile they have compared to regular beers. In this study, a brown ale beer was used to obtain a low alcohol beer
by osmotic distillation in a small pilot plant. Beer-diluted carbonated solutions were used as strippers and were taken under flux
of CO2 in order to contrast loss of volatiles from beer during the process. A forced carbonation was applied on LAB to avoid the