Search Results - "Restrepo, Claudia C"

Effect of Occlusal Splints on the Temporomandibular Disorders, Dental Wear and Anxiety of Bruxist Children by Restrepo, Claudia C, Medina, Isabel, Isabel, Patiñob

“…ABSTRACT Objectives: To evaluate the effectiveness of occlusal splints to reduce the signs and symptoms of temporomandibular disorders (TMD), dental wear and…”
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Content and construct validity of the Diagnostic Criteria for Temporomandibular Disorders Axis I for children by Restrepo, Claudia C., Suarez, Natasha, Moratto, Nadia, Manrique, Rubén

“…Objective To perform the content and construct validation of the Diagnostic Criteria for Temporomandibular Disorders (DC/TMD) Axis I, for children 7‐11 years…”
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Temporomandibular disorders: INfORM/IADR key points for good clinical practice based on standard of care by Manfredini, Daniele, Häggman-Henrikson, Birgitta, Al Jagshi, Ahmad, Baad-Hansen, Lene, Beecroft, Emma, Bijelic, Tessa, Bracci, Alessandro, Brinkmann, Lisa, Bucci, Rosaria, Colonna, Anna, Ernberg, Malin, Giannakopoulos, Nikolaos N, Gillborg, Susanna, Greene, Charles S, Heir, Gary, Koutris, Michail, Kutschke, Axel, Lobbezoo, Frank, Lövgren, Anna, Michelotti, Ambra, Nixdorf, Donald R, Nykänen, Laura, Oyarzo, Juan Fernando, Pigg, Maria, Pollis, Matteo, Restrepo, Claudia C, Rongo, Roberto, Rossit, Marco, Saracutu, Ovidiu I, Schierz, Oliver, Stanisic, Nikola, Val, Matteo, Verhoeff, Merel C, Visscher, Corine M, Voog-Oras, Ulle, Wrangstål, Linnéa, Bender, Steven D, Durham, Justin

“…To present a list of key points for good Temporomandibular Disorders (TMDs) clinical practice on behalf of the International Network for Orofacial Pain and…”
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ASSESSING TEXTURE TO FIVE BEEF MEAT CUTS PRESERVED BY STERILIZATION IN TINPLATE PACKAGING by Luz M. CARVAJAL C., Nelly OSPINA M., Olga L. MARTÍNEZ A., Liliana RAMÍREZ S., Claudia C. RESTREPO, Sandra S. ADARVE E., Sara L. RESTREPO E.

“…In order to define consumer acceptance by texture analysis, the variables that affect quality of beef cuts for canning are analyzed by instrumental and sensory…”
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EVALUACIÓN DE TEXTURA A CINCO CORTES DE CARNE DE RES CONSERVADOS POR ESTERILIZACIÓN EN ENVASE DE HOJALATA ASSESSING TEXTURE TO FIVE BEEF MEAT CUTS PRESERVED BY STERILIZATION IN TINPLATE PACKAGING by Luz M CARVAJAL C, Nelly OSPINA M, Olga L MARTÍNEZ Á, Liliana RAMÍREZ S, Claudia C RESTREPO, Sandra S ADARVE E, Sara L RESTREPO E

“…Las variables que influyen en la calidad de los cortes de carne bovina para enlatar, definen la aceptación del consumidor por análisis de la textura usando…”
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EVALUACIÓN DE TEXTURA A CINCO CORTES DE CARNE DE RES CONSERVADOS POR ESTERILIZACIÓN EN ENVASE DE HOJALATA by CARVAJAL C, Luz M, OSPINA M, Nelly, MARTÍNEZ Á, Olga L, RAMÍREZ S, Liliana, RESTREPO, Claudia C, ADARVE E, Sandra S, RESTREPO E, Sara L

“…Las variables que influyen en la calidad de los cortes de carne bovina para enlatar, definen la aceptación del consumidor por análisis de la textura usando…”
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