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834  Articles
1 of 84 pages  |  10  records  |  more records»
A range of different total knee arthroplasty (TKA) designs have been developed, each specifically designed to relieve pain and restore knee function with the greatest possible patient satisfaction. The purpose of this study was to compare a posterior stab... see more

Background: Special high-flexion prosthetic designs show a small increase in postoperative flexion compared to standard designs and some papers show increased anterior knee pain with these prosthesis.Methods: A prospective double blind randomized controll... see more

Background: Special high-flexion prosthetic designs show a small increase in postoperative flexion compared to standard designs and some papers show increased anterior knee pain with these prosthesis.Methods: A prospective double blind randomized controll... see more

Objectives: To determine the effectiveness of neuromuscular physical Therapy as compared to strength training following anterior cruciate ligament reconstruction in terms of pain, function, quality of life, strength and power of participants.Methods: A ra... see more

Objective: To evaluate the effectiveness of the Lever Sign test (LST) for diagnosing anterior cruciate ligament (ACL) ruptures.Methods: This prospective trial was conducted from January to December 2020. A total of 73 patients, aged 18 to 65 years, presen... see more

Objectives: To compare the effect of medial femoral muscle stimulation with medium frequency electrotherapy and conventional rehabilitation therapy on knee function recovery after anterior cruciate ligament (ACL) reconstruction.Methods: Medical records of... see more

Breaking the continuity of the ACL and a long-term loss of its function may lead to the destruction of deep feeling receptors and thereby an abolition of joint feeling. After injury, a person has a feeling of joint’s instability and feels fear of burdeni... see more

Today in Ukraine the share of low-quality bakery products is near 20–25 %, because they often don’t correspond to quality standards and sanitary norms, because of being produced of flour with low bakery properties. That is why new raw material sources, fu... see more

The moisture-retaining power (WRP) of dough is one of main functional technological parameters, because it influences the output, structural-mechanical properties and quality characteristics of bread and bakery products. For increasing WRP of rye-wheat do... see more

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