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791.
Sara Belluco Giuseppe Marano Thibaut Lurier Giancarlo Avallone Chiara Brachelente Stefano Di Palma Roberta Rasotto Kerstin Baiker Andreas Beineke Anna Oevermann Frauke Seehusen Fabiano José Ferreira de Sant'Ana Patrizia Boracchi Martí Pumarola Maria Teresa Mandara 《Veterinary and comparative oncology》2023,21(4):685-699
Canine meningiomas are currently graded using the human grading system. Recently published guidelines have adapted the human grading system for use in dogs. The goal of this study was to validate the new guidelines for canine meningiomas. To evaluate the inter-observer agreement, 5 veterinary surgical pathologists graded 158 canine meningiomas following the human grading system alone or with the new guidelines. The inter-observer agreement for histologic grade and each of the grading criteria (mitotic grade, invasion, spontaneous necrosis, macronucleoli, small cells, hypercellularity, pattern loss and anaplasia) was evaluated using the Fleiss kappa index. The diagnostic accuracy (sensitivity and specificity) was assessed by comparing the diagnoses obtained with the 2 grading systems with a consensus grade (considered the reference classification). The consensus histologic grade was obtained by agreement between 4 experienced veterinary neuropathologists following the guidelines. Compared with the human grading alone, the canine-specific guidelines increased the inter-observer agreement for: histologic grade (κ = 0.52); invasion (κ = 0.67); necrosis (κ = 0.62); small cells (κ = 0.36); pattern loss (κ = 0.49) and anaplasia (κ = 0.55). Mitotic grade agreement remained substantial (κ = 0.63). The guidelines improved the sensitivity in identifying grade 1 (95.6%) and the specificity in identifying grade 2 (96.2%) meningiomas. In conclusion, the new grading guidelines for canine meningiomas are associated with an overall improvement in the inter-observer agreement and higher diagnostic accuracy in diagnosing grade 1 and grade 2 meningiomas. 相似文献
792.
Teresa De Pilli Roma Giuliani Barbara F. Carbone Antonio Derossi Carla Severini 《Cereal Chemistry》2005,82(5):494-498
Doughs made from wheat and almond flours, water, and five types of emulsifiers commonly used in confectionary and bakery products (soy lecithin, sucrose esters, mono‐glycerides, mono‐ and di‐glycerides of fatty acids, and diacetyl tartaric acid esters of monoglycerides [DATEM]) were studied. To evaluate the additive ability to retain the fatty fraction during the extrusion process, electrical conductivity was measured and fat loss (%) that occurs during extrusion processing was determined. The electrical conductivity measurements showed that the lower and better concentration of soy lecithin and mixed mono‐ and di‐glycerides of fatty acids to obtain an oil‐water emulsion was 0.2 g/100 g of dough, while for sucrose esters and mono‐glycerides of fatty acids, it was 0.7 g/100 g of dough. No efficacy for DATEM was observed. The fat loss results showed that sucrose esters were the most suitable emulsifiers for retaining the fatty fraction during extrusion processing, even at a very low amounts (2 g/kg of dough). 相似文献