0000000001069790

AUTHOR

Almudena Calvo

showing 2 related works from this author

Impact of Empathy in the Patient-Doctor Relationship on Chronic Pain Relief and Quality of Life: A Prospective Study in Spanish Pain Clinics.

2017

Objective To assess the impact of the empathy of physicians, perceived by patients with chronic pain, regarding pain relief and health-related quality of life (HR-QoL). Methods A prospective noninterventional study was conducted in 2,898 patients with moderate to severe chronic pain who were referred to pain clinics. The same physician visited each patient at baseline and after one and three months. Study questionnaires included the Jefferson Scale of Patient Perceptions of Physician Empathy (JSPPPE), the Life Orientation Test-Revised (LOT-R), the Pain Coping Questionnaire (CAD-R), the Brief Pain Inventory Short Form (BPI-SF), and the EuroQol-5D (EQ-5D). Regression analyses were used to eva…

AdultMalemedicine.medical_specialtymedia_common.quotation_subjectEmpathyBrief Pain Inventory Short FormCohort Studies03 medical and health sciences0302 clinical medicineQuality of lifemedicineHumansPain Management030212 general & internal medicineProspective StudiesProspective cohort studymedia_commonAgedPhysician-Patient Relationsbusiness.industryChronic painGeneral MedicineMiddle Agedmedicine.diseaseAnesthesiology and Pain MedicinePain ClinicsSpainPhysical therapyQuality of LifePain ClinicsPain catastrophizingFemaleNeurology (clinical)Chronic PainEmpathybusiness030217 neurology & neurosurgeryCohort studyFollow-Up Studies
researchProduct

Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic starter

2016

This study demonstrates for the first time that a non-commercial selected autochthonous O. oeni strain has been used to conduct malolactic fermentation (MLF) while lowering histamine formation in the same winery. Lactic acid bacteria (LAB) were isolated from 13 vats before and after spontaneous MLF at the Pago de Carraovejas winery from the Ribera del Duero region (Spain). Only O. oeni were present, typed and characterized, and both histamine producer and non-producers existed. From the non-producers, one strain was selected to become a starter according to its genetic profile, prevalence in the different wines in the winery, resistance to alcoholic degree, resistance to high polyphenolic c…

0106 biological sciences0301 basic medicine030106 microbiologyMalatesWine01 natural sciencesMicrobiology03 medical and health scienceschemistry.chemical_compoundStarterMalate DehydrogenaseRNA Ribosomal 16S010608 biotechnologyMalolactic fermentationLactic AcidFood scienceOenococcusWinebiologyStrain (chemistry)food and beveragesGeneral Medicinebiology.organism_classificationWineryRandom Amplified Polymorphic DNA TechniqueLactic acidchemistrySpainFermentationFood MicrobiologyHistamineBacteriaHistamineFood ScienceInternational Journal of Food Microbiology
researchProduct