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Found 3 swedish dissertations matching the above criteria.

  2. 1. Abdominal aortic aneurysm inception and evolution - A computational model

    Author : Andrii Grytsan; T. Christian Gasser; Martin Kroon; Frans N. van de Vosse; KTH; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Aorta; Aneurysm; AAA; Blood Flow; Wall Shear Stress; Growth and Remodeling; Mixture Model; Growth Kinematics; Fluid-Solid-Growth; Aorta; Aneurysm; AAA; Blodflöde; Vägg Skjuvspänning; Tillväxt och Strukturförändring; Blandning Modell; Tillväxt Kinematik; Engineering Mechanics; Teknisk mekanik;

    Abstract : Abdominal aortic aneurysm (AAA) is characterized by a bulge in the abdominal aorta. AAA development is mostly asymptomatic, but such a bulge may suddenly rupture, which is associated with a high mortality rate. Unfortunately, there is no medication that can prevent AAA from expanding or rupturing. READ MORE

  4. 2. Protein kinase C epsilon and neurite outgrowth

    Author : Ruth Zeidman; Avdelningen för molekylärmedicin och genterapi; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Medicine human and vertebrates ; Medicin människa och djur ;

    Abstract : Protein kinase C (PKC) is a serine/threonine kinase family with 10 identified isoforms. The contribution of PKC isoforms to cell growth and differentiation, with focus on neurite outgrowth, was investigated, using neuroblastoma and immortalised neural cells as model systems. READ MORE

  5. 3. Lactic acid bacteria fermentations in oat-based suspensions

    Author : Olof Mårtensson; Bioteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; beta-glucans; probiotics; prebiotics; bacterial survival; Food and drink technology; Livsmedelsteknik; oats; ropiness; lactic acid bacteria; ropy;

    Abstract : This thesis deals with the fermentation characteristics of lactic acid bacteria (LAB) in oat-based suspensions, with formulation work of fermented products based on oat and with nutritional studies of these products. Changes in structure in terms of viscosity and ropiness were studied when exopolysaccharide (EPS)-producing LAB strains, namely, Lactobacillus delbrueckii subsp. READ MORE