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| 1 | A systematic review of running-related musculoskeletal injuries in runners显示文摘Objective:Running-related musculoskeletal injuries(RRMIs),especially stemming from overuse,frequently occur in runners.This study aimed to systematically review the literature and determine the incidence and prevalence proportion of RRMIs by anatomic location and specific pathology.Methods:An electronic database search with no date beginning restrictions was performed in SPORTDiscus,PubMed,and MEDLINE up to June 2020.Prospective studies were used to find the anatomic location and the incidence proportion of each RRMI,whereas retrospective or cross-sectional studies were used to find the prevalence proportion of each RRMI.A separate analysis for ultramarathon runners was performed.Results:The overall injury incidence and prevalence were 40.2%±18.8%and 44.6%±18.4%(mean±SD),respectively.The knee,ankle,and lower leg accounted for the highest proportion of injury incidence,whereas the knee,lower leg,and foot/toes had the highest proportion of injury prevalence.Achilles tendinopathy(10.3%),medial tibial stress syndrome(9.4%),patellofemoral pain syndrome(6.3%),plantar fasciitis(6.1%),and ankle sprains(5.8%)accounted for the highest proportion of injury incidence,whereas patellofemoral pain syndrome(16.7%),medial tibial stress syndrome(9.1%),plantar fasciitis(7.9%),iliotibial band syndrome(7.9%),and Achilles tendinopathy(6.6%)had the highest proportion of injury prevalence.The ankle(34.5%),knee(28.1%),and lower leg(12.9%)were the 3 most frequently injured sites among ultramarathoners.Conclusion:The injury incidence proportions by anatomic location between ultramarathoners and non-ultramarathoners were not significantly different(p=0.798).The pathologies with the highest incidence proportion of injuries were anterior compartment tendinopathy(19.4%),patellofemoral pain syndrome(15.8%),and Achilles tendinopathy(13.7%).The interpretation of epidemiological data in RRMIs is limited due to several methodological issues encountered. | Nicolas Kakouris Numan Yener Daniel T.P.Fong | 2021 | Journal of Sport and Health Science2021，10，5： | 5 |
| 2 | in Converging Sections for Rubber Extrusion 显示文摘 | A P Kakouris NonisothermalFlow of a Generalized Power-Law Fluid | 1987 | Polym Eng Sci1987，27，18： | 1 |
| 3 | Selective effect of theproduct type and the packaging conditions on the species of lactic acidbacteria dominating the spoilage microbial associations of cooked meatsat 4℃显示文摘 | SAMELIS J KAKOURI A REMENTZIS J | 2000 | Food Microbiology2000，17，3： | 1 |
| 4 | Fate of Listeria monocytogenes on fully ripened Greek Graviera cheese stored at 4,12 or 25 degrees C in air or vacuum packages:in situ PCR detection of a cocktail of bacteri- ocins potentially contributing to pathogen inhibition显示文摘 | Giannou E Kakouri A Bogovic Matijasic B | 2009 | Journal Food Protection2009，72，3： | 1 |
| 5 | The spoilage microfloraof cured, cooked turkey breasts prepared commercially with or withoutsmoking显示文摘 | SAMELIS J KAKOURI A REMENTZIS J | 2000 | International Journal of Food Microbiology2000，56，： | 1 |
| 6 | Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4 ℃ 显示文摘 | Samelis J Kakouri A Rementzis J | 2000 | Food Microbiol2000，17，3： | 1 |
| 7 | Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4℃ 显示文摘 | Samelis J Kakouri A Rementzis J | 2000 | Food Microbiol2000，17，： | 1 |
| 8 | Evaluation of the extent and type of bacterial contamination at dif- ferent stages of processing of cooked ham显示文摘 | Samelis J Kakouri A Georgiadou KG | 1998 | Journal of Applied Microbiology1998，84，4： | 1 |
| 9 | Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4℃显示文摘 | Samelis J Kakouri A Rementzis J | 2000 | Food Microbiology2000，17，3： | 1 |
| 10 | Evaluation of the extent and type of bacterial contamination at different stages of processing of cooked ham显示文摘 | Samelis J Kakouri A Georgiadou K G | 1998 | Journal of Applied Microbiology1998，84，： | 1 |
| 11 | Selective effect of the Product type and the packaging condition on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4℃显示文摘 | Samelis J Kakouri A Rementzis J | 2000 | Food Microbiology2000，3，17： | 1 |
| 12 | Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial associations of cooked meats at 4℃显示文摘 | SAMELIS J KAKOURI A REMENTZIS J | 2000 | Food Microbiology2000，17，3： | 1 |
| 13 | Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4^显示文摘 | Samelis J Kakouri A Rementzis J | 2000 | Food Micro- biology2000，17，1： | 1 |
| 14 | Stochastic dynamics of keplerian accretion disks显示文摘 | IOANNOU P J KAKOURIS A | 2001 | The Astrophysical Journal2001，550，4： | 1 |
| 15 | Cardiac effects of relarin in rats显示文摘 | Kakouris H Eddie LW Summers RJ | 1992 | Lancet1992，339，8801： | 1 |
| 16 | Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4℃显示文摘 | SAMELIS J KAKOURI A REMENTZIS J | 2000 | Food Microbiology2000，17，： | 1 |
| 17 | Evaluation of the extent and type of bacterial contamination at dif- ferent stages of processing of cooked ham显示文摘 | Samelis J Kakouri A Georgiadou K G | 1998 | Journal of Applied Microbiology1998，84，： | 1 |
| 18 | Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4~C显示文摘 | Samelis J Kakouri A Rementzis J | 2000 | Food Micro- biology2000，17，： | 1 |
| 19 | Selective effect of the product type and the packaging conditions on the spocies of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4 ℃ 显示文摘 | SAMELIS J KAKOURI A REMENTZIS J | 2000 | Food Microbiology2000，17，： | 1 |
| 20 | Selective effect of theproduct type and the packaging conditions on the species of lacticacid bacteria dominating the spoilage microbial association of cookedmeats at 4 °C显示文摘 | SAMELIS J KAKOURI A REMENTZIS J | 2000 | Food Microbiology2000，17，3： | 1 |
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