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Reply: Sensory profile in primary restless legs syndrome and restless legs syndrome associated with small fibre neuropathy

CG Bachmann, R Rolke, U Scheidt, C Stadelmann… - Brain, 2011 - Oxford Univ Press
Dr Gemignani recently wrote 'A general consensus on the proposed criteria for the diagnosis
of small fibre neuropathy has not been established' (Gemignani, 2010b). This already applies
for small fibre neuropathy without complicating RLS; however, for the constellation of RLS ...
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Sensory profile in primary restless legs syndrome and restless legs syndrome associated with small fibre neuropathy

F Gemignani… - Brain, 2011 - Oxford Univ Press
Sir, The association of restless legs syndrome with polyneuropathy, especially with involvement
of small sensory fibres, is suggested by several observations (Iannaccone et al., 1995; Polydefkis
et al., 2000; Gemignani et al., 2006); however, it is still controversial (Hattan et al., 2009). ...
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Effect of insoluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti

N Aravind, M Sissons, N Egan… - Food Chemistry, 2011 - Elsevier
Insoluble fibres are important in human health and disease prevention and can be incorporated
into food. High fibre pasta prepared with bran is typically inferior quality compared to durum
pasta. This study compared spaghetti prepared from durum semolina substituted with ...

Involvement of sensory fibres in axonal subtypes of Guillain–Barré syndrome

M Capasso, F Notturno, C Manzoli… - Journal of Neurology, …, 2011 - jnnp.bmj.com
Results In 34% of initially normal sensory nerves of six AMAN patients, SNAP amplitude significantly
increased by 57–518%. In three nerves of three AMAN patients, SNAP significantly decreased
by 50–69%. Overall, serial recordings allowed detection of sensory fibre involvement in ...
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Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products

L Koh, B Jiang, S Kasapis… - Food Hydrocolloids, 2011 - Elsevier
The food industry relies increasingly on soluble fibre to formulate products with superior structural
properties, mouthfeel and potential health benefits. In this paper, we have compiled experimental
data from a wide range of high-solid foodstuffs in order to demonstrate the utility of fibre ...
Cited by 1 - Related articles - All 2 versions

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