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Prognostic Factors in Oligodendrogliomas: a Clinical Study of Twenty-Five Consecutive Patients
Atalay, Tugay,Ak, Hakan,Celik, Bahattin,Gulsen, Ismail,Seckin, Hakan,Tanik, Nermin,Albayrak, Sedat Baki,Bavbek, Murad Asian Pacific Journal of Cancer Prevention 2015 Asian Pacific journal of cancer prevention Vol.16 No.13
Background: The purpose of this study was to evaluate the prognostic significance of Ki-67 and subjective microvascular density (SMVD) indexes together with other factors in patients with oligodendroglioma. Materials and Methods: In this retrospective study, oligodendroglioma specimens obtained from twenty-five consecutive patients were evaluated for Ki-67 and SMVD indices to help determine histological grading and investigate the fidelity of these markers in clinical prognosis. Other potentially prognostic factors were Karnofsky performance scale, tumor histological grade, and adjuvant radiotherapy. Results: The Ki-67 proliferation index appeared to have a strong correlation with the grade of the tumor and the survival. Age, gender, adjuvant radiotherapy, surgical resection type (complete versus incomplete) did not have any influence on recurrence. The SMVD index correlated significantly with the 3 to 5-year survival. Conclusions: Ki-67 and MVD indexes are important and useful markers in estimating the prognosis of oligodendrogliomas.
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Bringing fruity meat dishes of Ottoman cuisine into businesses
Osman Güldemir,Onur Tugay,Gökhan Şallı,Emrah Yıldız,Seher Çelik Yeşil 한국식품연구원 2021 Journal of Ethnic Foods Vol.8 No.-
Aim of this research is to promote the inclusion of traditional Ottoman fruity meat dishes into business. Chefs working in various food establishments in Eskisehir were given training on fruity meat dishes for a total of 40 h in 10 training segments. Interviews were conducted, analyzed and evaluated in terms of the themes. The inclusion of fruity meat dishes of Ottoman cuisine in businesses would pose no difficulty at any stage of preliminary preparation, cooking, or budgeting. The inclusion of these dishes in the fast-breaking menu during the Ramadan and making small adjustments in accordance with customer feedback would help include these meals. During this study, the kitchen staff gained insight regarding Ottoman cuisine, they became more adept at implementing fruity meat techniques, and the business managers and owners showed much care and support toward upholding of Ottoman ethnic foods. Recognizing the growing demand for ethnic food, fruity meat dishes of Ottoman cuisine is been brought into businesses.
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