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	题名	作者	年代	出处	被引量
1	Differences in viral kinetics between genotypes 1 and 3 of hepatitis C virus and between cirrhotic and non-cirrhotic patients during antiviral therapy显示文摘AIM: To evaluate the impact of hepatitis C virus (HCV) infection with genotype 1 or 3 and the presence or absence of liver cirrhosis (LC) in the early viral kinetics response to treatment. METHODS: Naive patients (n = 46) treated with interferon-α (IFN-α) and ribavirin and followed up with frequent early HCV-RNA determinations were analysed. Patients were infected with genotype 1 (n = 28, 7 with LC) or 3 (n = 18, 5 with LC). RESULTS: The fi rst phase decline was larger in geno- type 3 patients than in genotype 1 patients (1.72 vs 0.95 log IU/mL, P < 0.001). The second phase slope decline was also larger in genotype 3 patients than in genotype 1 patients (0.87 vs 0.15 log/wk, P < 0.001). Differences were found in both cirrhotic and non-cirrhotic patients. Genotype 1 cirrhotic patients had a slower 2nd phase slope than non-cirrhotic patients (0.06 vs 0.18 log/wk, P < 0.02). None of genotype 1 cirrhotic patients had a 1st phase decline larger than 1 log (non-cirrhotic patients: 55%, P < 0.02). A similar trend toward a slower 2nd phase slope was observed in genotype 3 cirrhotic pa- tients but the 1st phase slope decline was not different. Sustained viral response was higher in genotype 3 pa- tients than in genotype 1 patients (72% vs 14%, P < 0.001) and in genotype 1 non-cirrhotic patients than in genotype 1 cirrhotic patients (19% vs 0%). A secondphase decline slower than 0.3 log/wk was predictive of non-response in all groups. CONCLUSION: Genotype 3 has faster early viral decline than genotype 1. Cirrhosis correlates with a slower 2nd phase decline and possibly with a lower 1st phase slope decline in genotype 1 patients.	José Eymard Medeiros-Filho Isabel Maria Vicente Guedes de Carvalho Mello Joo Renato Rebello Pinho Avidan U Neumann Fernanda de Mello Malta Luiz Caetano da Silva Flair José Carrilho	2006	World Journal of Gastroenterology2006，12，45：	3
2	Glycine max (L.) Merr., Vigna radiata L. and Medicago sativa L. sprouts: A natural source of bioactive compounds显示文摘	Luís R. Silva Maria J. Pereira Jessica Azevedo Rui F. Gon?alves Patrícia Valent?o Paula Guedes de Pinho Paula B. Andrade	2013	Food Research International2013，，1：	2
3	Role of PBP1 in ceil division of Staphylococcus aureus 显示文摘	Pereira S F F Henriques A O Pinho M G	2007	Bacteriology2007，189，9：	1
4	Computer Aided Rheological Design of Extrusion Dies for Profiles显示文摘	Carneiro O S Nobrega J M Pinho F T	2001	Materials Processing Technology2001，114，：	1
5	Evidence for a dual role of PBP1 in the cell division and cell separation of Staphylococcus aureus显示文摘	Pereira S F Henriques A O Pinho M G	2009	Mol Microbiol2009，72，4：	1
6	Phosphorus as an early marker of morbidity and mortality in type 2 chronic kidney disease diabetic patients显示文摘	Ana Paula Silva André Fragoso Ana Pinho Nelson Tavares Ana Camacho Marília Faísca Pedro Le?o Neves	2013	Journal of Diabetes and Its Complications2013，，4：	1
7	Preparation of ingredients containing an ACE-inhibitory peptide by tryptic hy- drolysis of whey protein concentrates显示文摘	FERREIRA I M P L V O PINHO O MOTA M V	2007	International Dairy Journal2007，17，5：	1
8	Fragmented limestone wastes as a constructed wetland substmte for phosphorus removal 显示文摘	Mateus D M R M M N Vaz H J O Pinho	2012	Ecological Engineering2012，41，：	1
9	Method Optimization for analysis of the volatile fration of Ewe Cheese by solidephase microextraction显示文摘	Pinho O I M P L V O Ferreira	2001	Chromatographia Supplement2001，53，：	1
10	Development and Validation of an HPLC/UV Method for Quantification of Bioactive Peptides in Fermented Milks 显示文摘	RREIRA I M P L V O ECA R PINHO O	2007	Journal of Liquid Chromatography and Related Technologies2007，30，1316：	1
11	Diarylpropanoid from Virola multinervia 显示文摘	BRAZ-FILHO R GOTTLIEB O R PINHO S L V	1976	Phytochemistry1976，，15：	1
12	Effect of tem- perature on evolution of free amino acid and biogenic amine con- tents during storage of Azeitao cheese显示文摘	Pinho O Ferreira I M P L V O Mendes E	2001	Food Chemistryt2001，75，3：	1
13	A REAL-TIME QUANTITATIVE ASSAY FOR HEPATITIS B DNA VIRUS (HBV) DEVELOPED TO DETECT ALL HBV GENOTYPES显示文摘	Sitnik Roberta Paes ?ngela Mangueira Cristov?o Pitangueira Pinho Jo?o Renato Rebello	2010	Revista do Instituto de Medicina Tropical de S茫o Paulo2010，，3：	1
14	Preparation of ingredients containing an ACE-inhibitory peptide by tryptic hydrolysis of whey protein concentrates显示文摘	Ferreira I M P L V O Pinho O Mota M V	2007	International Dairy Journal2007，17，5：	1
15	Volatile profiling of Ficus carica varieties by HS-SPME and GC–IT-MS显示文摘	Andreia P. Oliveira Luís R. Silva Paula Guedes de Pinho Angel Gil-Izquierdo Patrícia Valent?o Branca M. Silva José A. Pereira Paula B. Andrade	2010	Food Chemistry2010，，2：	1
16	Understanding value co-creation in complex services with many actors显示文摘	Nelson Pinho Gabriela Beir?o Lia Patrício Raymond P. Fisk	2014	Journal of Service Management2014，，4：	1
17	Optimization of ladder-type spacers for nanofiltration and reverse osmosis spiral-wound modules by computational fluid dynamics显示文摘	Geraldes V Semi?o V Pinho N D	2004	Computer Aided Chemical Engineering2004，18，：	1
18	查看详情显示文摘	Costa M Viegas O Melo A Petisca C Pinho O Ferreira I MPLVO		0，，08：	1
19	Preparation of Ingredients Containing an ACE-inhibitory Pepide by Tryptic Hhydrolysis of Whey Protein Concentrates 显示文摘	FERREIRA I M P L V O PINHO O MOTA M V	2007	International Dairy Journal2007，17，5：	1
20	Computer Aided Rheological Design of Extrusion Dies for Profiles显示文摘	Carneiro O S Nobrega J M Pinho F T	2001	Journal of Materials Processing Technology2001，114，1：	1

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