Showing 181 - 200 results of 1,336 for search '((case OR far) OR (farry OR form)) 40', query time: 0.19s Refine Results
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    Long Covid: a global health issue – a prospective, cohort study set in four continents by Pazukhina, E, Garcia-Gallo, E, Reyes, LF, Kildal, AB, Jassat, W, Dryden, M, Holter, JC, Chatterjee, A, Gomez, K, Søraas, A, Puntoni, M, Latronico, N, Bozza, FA, Edelstein, M, Gonçalves, BP, Kartsonaki, C, Kruglova, O, Gaião, S, Chow, YP, Doshi, Y, Duque Vallejo, SI, Ibáñez-Prada, ED, Fuentes, YV, Hastie, C, O'Hara, ME, Balan, V, Menkir, T, Merson, L, Kelly, S, Citarella, BW, Semple, MG, Scott, JT, Munblit, D, Sigfrid, L

    Published 2024
    “…<p><strong> Methods </p></strong>A prospective, observational study in 17 countries in Africa, Asia, Europe and South America, including adults with confirmed COVID-19 assessed at 2 to <6 and 6 to <12 months post-hospital discharge. A standardised case report form developed by International Severe Acute Respiratory and emerging Infection Consortium’s Global COVID-19 Follow-up working group evaluated the frequency of fever, persistent symptoms, breathlessness (MRC dyspnoea scale), fatigue and impact on daily activities. …”
    Journal article
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    Effect of emulsion temperature on physical properties of palm oil‐based margarine by Miskandar, M. S., Che Man, Y. B., Yusoff, M. S. A., Abdul Rahman, R.

    Published 2002
    “…However, the amount of SFC in the perfector or tube cooler unit increased to 15.9, 13.9, and 15.6% in margarine produced at emulsion temperatures of 40, 45, and 50°C, respectively. At 40°C, the lowest SFC was developed during storage even though this margarine had the highest consistency. …”
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