Comments on "a microsurgery training model using konjac flour noodles"

被引：1
|
作者：
Prunieres, Guillaume J. C. [1 ]
Taleb, Chihab E. [2 ]
Facca, Sybille [1 ,3 ]
Liverneaux, Philippe A. [1 ,4 ]
机构：
[1] Hop Univ Strasbourg, Hand Surg Dept, 1 Rue Moliere, F-67000 Strasbourg, France
[2] Mulhouse & South Alsace Reg Hosp Grp, Orthoped Surg, Mulhouse, France
[3] Strasbourg Univ, CNRS, UMR7357, ICube, Strasbourg, France
[4] Hop Univ Strasbourg, European Inst TeleSurg, 1 Pl Hop, Strasbourg, France
来源：
MICROSURGERY | 2021年 / 41卷 / 06期
关键词：
D O I：
10.1002/micr.30749
中图分类号：
R61 [外科手术学];
学科分类号：
摘要：
引用
收藏
页码：595 / 596
页数：2
相关论文
共 50 条
  • [1] A microsurgery training model using konjac flour noodles
    Shimizu, Takamasa
    Yoshida, Atsushi
    Omokawa, Shohei
    Tanaka, Yasuhito
    MICROSURGERY, 2019, 39 (08) : 775 - 776
  • [2] Konjac flour noodles associated with gastric outlet obstruction
    Jackman, Christine
    Waddell, Ryan
    Fisher, Leon
    Ben-Meir, Michael
    Blecher, Gabriel
    Goh, Gerard S.
    Walker, Katie
    EMERGENCY MEDICINE AUSTRALASIA, 2018, 30 (02) : 283 - 284
  • [3] Basic microsurgery training. Comments and proposal
    Martins, Paulo Ney Aguiar
    de Souza Montero, Edna Frasson
    ACTA CIRURGICA BRASILEIRA, 2007, 22 (01) : 79 - 81
  • [4] Physicochemical characteristics of green banana flour and its use in the development of konjac-green banana noodles
    Yu, Ashley Hui Min
    Phoon, Pui Yeu
    Ng, Grace Cui Fang
    Henry, Christiani Jeyakumar
    JOURNAL OF FOOD SCIENCE, 2020, 85 (10) : 3026 - 3033
  • [5] SYNERGISTIC EFFECTS OF CALCIUM HYDROXIDE AND KONJAC GLUCOMANNAN (KGM) ON THE THERMOMECHANICAL PROPERTIES OF BUCKWHEAT FLOUR AND THE QUALITY OF BUCKWHEAT NOODLES
    Han, Lihong
    Cheng, Yongqiang
    Zhang, Qiang
    Ma, Haijun
    Tatsumi, Eizo
    Li, Lite
    JOURNAL OF TEXTURE STUDIES, 2014, 45 (06) : 420 - 429
  • [6] RECONSTRUCTIVE MICROSURGERY - A TRAINING MODEL
    STOCK, A
    OESTERWITZ, H
    ZENTRALBLATT FUR CHIRURGIE, 1983, 108 (12): : 761 - 765
  • [7] Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour
    Zhou, Yun
    Cao, Hui
    Hou, Man
    Nirasawa, Satoru
    Tatsumi, Eizo
    Foster, Tim J.
    Cheng, Yongqiang
    FOOD RESEARCH INTERNATIONAL, 2013, 51 (02) : 879 - 885
  • [8] Effectiveness of a microsurgery training program using a chicken wing model
    Dave, Aniket
    Singhal, Maneesh
    Tiwari, Raja
    Chauhan, Shashank
    De, Moumita
    JOURNAL OF PLASTIC SURGERY AND HAND SURGERY, 2022, 56 (04) : 191 - 197
  • [9] MICROSURGERY TRAINING USING A SMARTPHONE
    Kim, Dong Min
    Kang, Jong Woo
    Kim, Jae Kyun
    Youn, Inchan
    Park, Jong Woong
    MICROSURGERY, 2015, 35 (06) : 500 - 501
  • [10] Egg membrane as a training model for microsurgery
    Ivin, Solenn
    Rialet, Quentin
    Buffet, Alexandre
    Aissani, Hedi
    Taibi, Thiziri
    Bigorre, Nicolas
    HAND SURGERY & REHABILITATION, 2024, 43 (03):
12345