0000000000464337

AUTHOR

R. Coppola

showing 2 related works from this author

Validity and reliability of the Italian version of the Chronic Liver Disease Questionnaire (CLDQ-I) for the assessment of health-related quality of l…

2005

Background.: The Chronic Liver Disease Questionnaire is a specific health-related quality of life assessment designed for patients with liver diseases. Aim.: The aim of this paper is to report on the validity, reliability and sensitivity to change of the Italian version (Chronic Liver Disease Questionnaire-I) in subjects with HCV infection. Subjects.: The Chronic Liver Disease Questionnaire-I was administered to 350 subjects with HCV infection together with the World Health Organization Quality of Life Assessment, abbreviated version, a generic quality of life assessment. Methods.: The instrument was translated from English, backtranslated and reviewed in focus groups in the framework of a …

liver disease; liver-specific quality of life; quality of life; questionnaireQuestionnairesQuality of lifemedicine.medical_specialtyPsychometricsPsychometricsValidityChronic liver diseaseLiver diseaseQuality of life (healthcare)Surveys and QuestionnairesmedicineHealth Status IndicatorsHumansMulticenter Studies as TopicSurveys and QuestionnaireHealth Status IndicatorChronicReliability (statistics)Health related quality of lifeChronic Disease Health Status Indicators Hepatitis C; Chronic Humans Italy Liver Diseases Multicenter Studies as Topic Psychometrics Quality of Life QuestionnairesHepatologybusiness.industryQuestionnaireLiver DiseasesLiver DiseaseGastroenterologyHepatitis C Chronicmedicine.diseaseHepatitis CExploratory factor analysisItalyLiver-specific quality of lifeChronic DiseasePhysical therapybusinessPsychometricHuman
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Shelf-life of mozzarella cheese samples packaged without liquid and stored at different temperatures

1995

The effect of different temperatures on the shelf-life of Mozzarella cheese was studied. pH, non-protein nitrogen, moisture, total proteins, methyl esters of combined fatty acids, Total Viable Count, lactic acid bacteria, enterococci, Micrococcaceae, Enterobacteriaceae, psychrotrophic bacteria, Pseudomonas, yeasts and moulds were evaluated during 9 days of storage at 4 degrees, 7 degrees and 13 degrees C. Samples stored at 4 degrees and 7 degrees C showed insignificant variations in the chemical parameters and acceptable increases of the microbial groups. Samples stored at 13 degrees C exhibited a greater increase in the microbial number and higher non-protein nitrogen.

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