bluuebunny/crossref_metadata_2025_split huggingface dataset:
Understanding Teachers' Practices of Implementing Collaborative Writing in L2 Classrooms: A Case Study
Authors: Zheng Yao , Yu Shulin 
Published: September 2024

ABSTRACTDespite the burgeoning research interest in collaborative L2 writing, it is underrepresented in the literature regarding how teachers use such activities within real‐world classroom settings. This case study seeks to offer a comprehensive understanding of the practices adopted by two EFL teachers in implementing collaborative writing within Chinese university contexts. Drawing upon Activity Theory, the study delineates the teachers' practices into two distinct activity systems, elucidating the production, distribution and exchange aspects of their activities taken in implementing a collaborative writing project. The findings reveal that while both teachers utilised a variety of instructional tools and pursued similar outcomes, they exhibited different features in the exchange and distribution aspects of their activity systems. The differences were manifested in their adherence to the norms, regulations and principles governing collaborative writing in their teaching environments, wherein the teacher, students and university each assumed distinct roles. Implications are provided for the effective integration of collaborative writing practices in language education.
Enhancement of 3D‐printability of zucchini puree by rice flour addition
Authors: Başoğlu Eda İlhan , Özgeçen Ayşegül Beşir , Yavuz Nihat 
Published: September 2024

SummaryThis study explored the feasibility of 3D food printing with zucchini puree‐rice flour mixtures, focussing on factors impacting print quality for home‐based applications. The effects of printing variables, including fill ratio (25%, 50%, 75% and 100%) and printing bed temperature (65 °C, 75 °C and 85 °C), were assessed on the print quality of the samples, along with rice flour ratio and a freeze‐thaw step commonly employed by general consumers. Increasing rice flour content enhanced water retention, leading to improved printability in terms of shape retention and dimensional accuracy. Higher printing surface temperatures promoted starch gelation in the initial layers, resulting in better shape retention and improved print scores at moderate rice flour ratios. The highest print quality, determined by dimensional accuracy and visual observations, was achieved with a rice flour puree ratio of 5:10, printed at a 100% infill ratio and 85°C printing bed temperature. While freeze‐thawing the mixtures preserved printability, it weakened the structure, leading to increased syneresis and spreading. Cooking fresh samples at 170 °C for 20 min after printing caused surface cracks, whereas freeze‐thawed samples retained their smooth surface. Further research is needed to optimise printing parameters, considering typical preparation steps that may be applied to vegetable flour mixtures before and after 3D printing.
Hybrid high‐protein yogurt made with partial replacement of milk proteins by pea proteins
Authors: Silva Túlio Henrique Batista , Baptista Débora Parra , Silva Kívea Kássia de Paiva e , Marfil Paulo Henrique Mariano , Gigante Mirna Lúcia 
Published: September 2024

SummaryMilk proteins are known for their exceptional nutritional and technological attributes, making them a staple in the food industry. Nonetheless, the partial substitution of milk proteins with plant‐based proteins in dairy products may be an effective strategy to meet the increasing consumer demand for a reduction in the consumption of animal‐derived proteins. This study aimed to evaluate the impact of partial substitution (25% and 50%) of milk proteins with pea protein on the manufacturing and technological attributes of high‐protein yogurt during refrigerated storage. The replacement of up to 50% of the milk proteins with pea protein did not alter the fermentation time and all yogurts had a total lactic acid bacteria count greater than 107 CFU g−1 after manufacturing. However, replacing 50% of milk proteins with pea protein affected the pH, syneresis, water holding capacity, consistency, firmness, viscosity index, and cohesiveness of the yogurts. In turn, no effect was observed on the pH, syneresis, water holding capacity, firmness, and cohesiveness of the product after replacing 25% of the dairy base with pea protein (P >0.05). Hence, the findings indicate that substituting 25% of the milk protein with pea protein in high‐protein yogurts can be achieved without compromising the product's stability.
Technological and multi‐sensory analysis approach to holistically understand the quality and consumer perception of gluten‐free breads with alternative flours
Authors: Irigoytia Karen F. , Espósito Nancy N. , de Escalada Pla Marina F. , Parodi M. Belén , Genevois Carolina E. 
Published: September 2024

SummaryThe aim of this study was to characterise gluten‐free breads formulated with alternative flours through technological and sensory (ultra flash profiling, hedonic tests) properties, and to correlate both methodologies for holistically understanding how these variables affect the consumer preference and product quality. Gluten‐free breads formulated by replacing 20% with brown rice, lupine, millet, quinoa, sorghum, teff, buckwheat, rice bran and carob flours were evaluated. The dough hydration and fermentation times were optimised. The formulations presented differences in centesimal composition, specific volume, texture and colour. Significant correlations were established between fermentation time, specific volume, centesimal composition, texture (hardness, gumminess), alveolar structure (porosity, uniformity, cell density), colour (L*), sensory descriptors and overall acceptability. The ultra flash profiling test confirmed different sensory profiles, showing that some descriptors have a high impact in overall acceptability. Multiple factor analysis contributed to understand the interrelationships between technological and sensory properties, identifying the relevant technological parameters that affect the consumer preferences and the final product quality.
Liposomal black mulberry extract loaded‐nanofibers: preparation, characterisation, and bioaccessibility of phenolics by simulated in vitro digestion combined with the Caco‐2 cell model
Authors: Kalintas Caglar Nagihan , Saroglu Oznur , Karakas Canan Yagmur , Tasci Cansu Ozel , Catalkaya Gizem , Yildirim Rusen Metin , Gultepe Eyup Eren , Gulec Sukru , Sagdic Osman , Capanoglu Esra , Karadag Ayse 
Published: September 2024

SummaryBlack mulberry extract (BME) is rich in phenolics; however, their health benefits are restricted by their instability and poor absorption in the small intestine. Liposomal BME‐loaded pullulan/pectin nanofibers were developed to enhance the in vitro bioaccessibility of BME. The liposomes with BME (0.8%, w/v), were produced by the thin‐film hydration and ultrasonication method with a size of 76.41 ± 1.23 nm and encapsulated 79.40 ± 0.99%.of the BME. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) images showed that the uniform distribution of liposomes within the defect‐free fiber structure. Liposomal BME loading elevated the mucoadhesiveness of the nanofibers compared to free BME loading. Liposomal BME‐loaded nanofiber demonstrated a nearly two‐fold increase in the bioaccessibility of anthocyanins. The cellular release of all four different anthocyanins by Caco‐2 cells was significantly higher (3.92%–10.50%) in liposomal BME‐loaded nanofiber. Therefore, liposomal nanofibers show great potential as a method for delivering phenolics, specifically anthocyanins.
Physicochemical, enzymatic and fermentation modifications improve resistant starch levels and prebiotic properties of porang (Amorphophallus oncophyllus) flour
Authors: Setiarto R. Haryo Bimo , Adyeni Wayan Dewi , Puspawati Ni Nyoman , Wardana Ata Aditya , Anshory Lutfi , Khusniati Tatik 
Published: September 2024

SummaryPorang tubers (Amorphophallus oncophyllus) are one of the Araceae family plants, which naturally contain resistant starch (RS). The RS is able to provide health impacts such as reducing the glycaemic index (GI), preventing the formation of gallstones and cardiovascular disease, and increasing mineral absorption. This research aims to improve the RS and prebiotic properties of porang flour through physical, chemical, enzymatic and microbiological modifications. Research methods include modification with physical treatment of autoclaving‐cooling one and two cycles (AC‐1S and AC‐2S), microwave‐cooling (MWC), heat moisture treatment (HMT), annealing (ANN), chemical treatment with acid hydrolysis (HA), enzymatic treatment with pullulanase debranching (DP) and microbiological treatment with combined heating and cooling fermentation (FAC). The results showed that physical, chemical, enzymatic and fermentation modification techniques increased the characteristics of RS and the prebiotic properties of porang flour. The best modification method for porang flour was obtained in the DP treatment with the morphological characteristics of sharp‐surfaced granules, total starch 39.81%, amylose content 3.73%, amylopectin content 36.08%, reducing sugar content 16.31%, power digestibility 43.81%, very rapidly digestible starch (VRDS) 8.59%, rapidly digestible starch (RDS) 11.08%, slowly digestible starch (SDS) 23.60%, RS 56.73%, resistance to gastric acid 98.60%, lactic acid bacteria (LAB) viability 11.87 log cfu/ml, prebiotic effect 3.07, prebiotic index 2.46 and prebiotic activity 1.77.
The preservative effect of the black rice's cold, hot and ultrasonic ethanol extracts on the storage quality of beef patties
Authors: Soyocak Hilal , Proestos Charalampos , Brennan Charles , Wahab Rizwan , Oz Fatih , Turhan Sadettin 
Published: September 2024

SummaryThis work aimed to determine the total anthocyanin and phenolic contents and antioxidant capacity of extracts of the black rice's cold, hot and ultrasonic‐assisted extracts and their preservative effect on the storage quality of beef patties. The three extracts exhibited high anthocyanin, phenolic content and antioxidant capacity, and they were used in beef patties at five treatments (negative control without extract, positive control with 0.01% butylated hydroxytoluene (BHT), 7.5% cold extract, 7.5% hot extract and 7.5% ultrasound‐assisted extract). Raw and cooked beef patties were tested at 0, 3, 6, 9 and 12 days of cold storage in aerobically packaged polyethylene containers regarding pH, oxidative stability, antioxidant capacity and microbial quality. While adding black rice extracts did not influence the proximate composition of raw samples (P > 0.05), it slowed down the pH and lipid oxidation during storage and provided pH and thiobarbituric acid reactive substances (TBARS) stability in all final products. The BHT and treatments with extract indicated a higher 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) value than the negative control. Also, the incorporation of black rice extracts slightly retarded bacterial growth. These results suggest that the black rice extracts at 7.5% can be used effectively to protect beef patties from microbial spoilage and oxidation during cold storage for 12 days.
Predictive models for estimating the sugar content and organic acids in processed mangoes based on the initial content
Authors: Chin Lyda , Servent Adrien , Hor Sivmey , Mith Hasika , Bugaud Christophe 
Published: September 2024

SummaryThe quality of processed products can be adversely affected by uncontrollable batches of mangoes, which exhibit heterogeneous characteristics. This study aimed to establish predictive models for sugar and organic acid contents (dependent variables) in processed products using the initial compositions of fresh mangoes. Three mango cultivars (cv. ‘Kent’, cv. ‘Keo Romeat’, and cv. ‘Keo Chen’) were classified as low‐density and high‐density groups. Each group of mangoes at the green‐mature, mid‐ripe, and ripe stages was processed into pasteurised purees, dried slices, and mango chips. Prediction models were established using a mix of simple linear regression (SLR) based on the initial content and Analysis of Variance (ANOVA) to identify the impact of qualitative variables (ripening stage, cultivar‐density, and processing technique). In processed mangoes, 13% sucrose content was estimated to accumulate with the three qualitative variables, whereas glucose and fructose contents decreased from their initial levels by 10% and 7%, respectively. Processing techniques can predict the ratio of sugars/acids (S/A) in processed products, regardless of the ripening stage or cultivar‐density. Similar to S/A, citric acid and malic acid contents in mango products were significantly increased by processing techniques. The initial content and processes were insufficient to predict the final contents of the same parameters in processed mangoes; therefore, some models need to include the effects of ripening stage and cultivar‐density to improve the prediction. These relevant explanatory variables contributed significantly to the development of the models, resulting the accuracy of predictive models with normalised root mean square errors (NRMSEs) lower than 10%, except for malic acid (14.04%). In conclusion, it is feasible to estimate the sugar and acidity levels in processed mangoes, offering promising possibilities for ensuring consistent quality of mango‐based products.
Professional Quality of Life Among Mental Health Nurses: A Systematic Review and Meta‐Analysis
Authors: Lobo Runa , Kumar S. Pavan , TM Rofin 
Published: September 2024

ABSTRACTThe professional quality of life (ProQOL) is increasingly applied to nurses and is a measure of the positive and negative aspects of their work. This systematic review and meta‐analysis evaluated the level of compassion satisfaction, burnout and secondary traumatic stress (STS) in empirical studies. Electronic databases Scopus, PubMed and Web of Science were searched on 7th February 2024, and the review followed PRISMA guidelines. The pooled estimate of compassion satisfaction, burnout and secondary traumatic stress mean scores using a random‐effects model for meta‐analyses was undertaken. R statistical software and the dmetar program were used to execute the analysis. Heterogeneity was evaluated with the I2 statistics, while publication bias was evaluated using Egger's regression test. Twenty‐four studies (sample size = 4274) were systematically reviewed and 18 studies (n = 3163) were incorporated into the meta‐analysis. Burnout, secondary traumatic stress and compassion satisfaction are found to be at moderate levels in this research. The qualitative analysis informs that variables such as healthy lifestyle, work environment and psychological resilience contribute towards optimum ProQOL scores. The pooled mean estimate was 32.79 (95% CI = 29.57–36) for compassion satisfaction, 24.99 (95% CI = 23.75–26.23) for burnout and 21.99 (95% CI = 18.93–25.06) for secondary traumatic stress, respectively. Mental health nurse managers need to address the factors in the work environment and promote interventions to enhance coping with burnout and STS. Subgroup analyses of country‐based economies & regions and years revealed significant results.
SEVERE CONTRACTED PELVIS APPEARING AFTER NORMAL DELIVERIES
Authors: Chaim W. , Alroi A. , Leiberman J. R. , Cohen A. 
Published: September 2024

Three cases of contracted pelvis in Bedouin women, appearing after two and three previous normal vaginal deliveries, are presented. In these three cases cesarean section had to be performed to deliver the babies. A roentgen‐ray screening revealed osteomalacic pelves in all cases with typical pseudo‐fractures (Milkman) and Looser zones. Pelvic deformities of the osteomalacic type are considered rare medical curiosities, and elective cesarean section is usually indicated.It has been found that Bedouins consume large quantities of “raghif”, an unleavened bread with high content of phytic acid, very similar to Indian “chapati”. Phytic acid impairs the absorption of calcium from the intestine by the precipitation of an amorphous calcium phytate and causes probably some interference with the action of vitamin D. Withdrawal of this alimentation improves the illness. There is emphasis on the fact that vaginal delivery is not granted from a pelvic point of view for multiparous women who have delivered normally in the past.Bedouin women constitute a rather important fraction of the obstetric population admitted to our hospital, the only one in the Negev area. Almost 15 per cent of the deliveries in our Obstetrics Department belong to Bedouin women. The sudden appearance of three consecutive cases of contracted pelvis in which we had to perform cesarean section on women who had previously delivered vaginally at least twice, produced this investigation, whose interesting results we describe herewith.
SERUM LEVELS OF THE “PREGNANCY–ZONE PROTEIN” DURING SHORT‐TERM PRENATAL DEXAMETHASONE THERAPY
Authors: Teisner B. , Lange A. P. , Folkersen J. , Anthonsen H. , von Schoultz B. , Stigbrand T. 
Published: September 2024

The serum concentration of the “Pregnancy Zone Protein” (PZP) was followed in 5 patients treated with dexamethasone (12 mg per day for 1 week) in the third trimester of pregnancy. The serum concentration of PZP was found to decrease significantly to an average of 58 per cent of the pretreatment levels.The simultaneous change in serum estriol levels during treatment and other factors of possible importance for the serum concentration of PZP are discussed.
Does Periodontitis Increase the Risk for Future Cardiovascular Events? Long‐Term Follow‐Up of the PAROKRANK Study
Authors: Norhammar Anna , Näsman Per , Buhlin Kåre , de Faire Ulf , Ferrannini Giulia , Gustafsson Anders , Kjellström Barbro , Kvist Thomas , Jäghagen Eva Levring , Lindahl Bertil , Nygren Åke , Näslund Ulf , Svenungsson Elisabet , Klinge Björn , Rydén Lars ,   for the PAROKRANK Study Group
Published: September 2024

ABSTRACTBackground and AimThe study ‘Periodontitis and Its Relation to Coronary Artery Disease’ (PAROKRANK) reported an association between periodontitis (PD) and the first myocardial infarction (MI). This follow‐up study aims to test the hypothesis that those with PD—compared to periodontally healthy individuals—are at increased risk for cardiovascular (CV) events and death.MethodsA total of 1587 participants (age <75 years; females 19%) had a dental examination including panoramic radiographs between 2010 and 2014. PD was categorized as healthy (≥80% alveolar bone height), mild/moderate (79%–66%) or severe (<66%). A composite CV event (first of all‐cause death, non‐fatal MI or stroke and hospitalization following to heart failure) was investigated during a mean follow‐up period of 9.9 years (range 0.2–12.5 years). Participants were divided into two groups: those with and without PD. The primary event rate, stratified by periodontal status at baseline, was calculated using the Kaplan–Meier method and Cox regression.ResultsThe number of events was 187 in the 985 periodontally healthy participants (19%) and 174 in the 602 participants with PD (29%; p < 0.0001). Those with PD had a higher likelihood for a future event (hazard ratio [HR] = 1.26; 95% CI: 1.01–1.57; p = 0.038), following adjustment for age, smoking and diabetes.ConclusionThe PAROKRANK follow‐up revealed that CV events were more common among participants with PD, which supports the assumption that there might be a direct relation between PD and CV disease.
Effects of Sophora flavescens dietary supplementation on the growth performance, haematological indices, and intestinal bacterial community of Oreochromis niloticus
Authors: Lu Xin , Wu Yingrui , Peng Yinhui , Liu Wenjie , Liu Ming , Xu Peng , Tan Kianann , Liang Xueying , Cai Xiaohui , Gong Qingfang 
Published: September 2024

AbstractSophora flavescens is considered to be of various medicinal and economic importance. Previous studies have shown that it has antibacterial, antioxidant, and immune‐enhancing functions. To explore the full potential of S. flavescens in fish feed development, we investigated the effects of different levels of S. flavescens added to the diet on the growth performance, haematological indices, and the intestinal bacterial community of Nile tilapia (Oreochromis niloticus). The feeding trial lasted for 56 days, and the initial weight of the fish was 40.00 ± 5.00 g. Nile tilapia were randomly divided into six groups: a control group (CN) and five S. flavescens supplementation groups (0.02%, 0.04%, 0.08%, 0.16%, and 0.3% [w/w] of S. flavescens in diet). The growth performance of fish increased first and then decreased with the increase of S. flavescens supplemental level. Compared with other experimental groups, the growth performance of fish supplemented with 0.08% S. flavescens was significantly improved (p < 0.05). Haematological indices exhibited that erythrocyte (RBC), along with leucocyte (WBC) indices, exhibited a secondary trend of increasing and then decreasing with the increase of S. flavescens, reaching the highest level at 0.08% (p < 0.05). However, mean corpuscular volume (MCV), mean corpuscular haemoglobin (MCH), and mean corpuscular haemoglobin concentration (MCHC) exhibited a secondary trend of first decreasing and then increasing with the increase of S. flavescens and reached the lowest value at 0.08% (p < 0.05). Compared with the CN, alkaline phosphatase (AKP) significantly decreased and changed when the additional amount of S. flavescens was 0.04% in each treatment group (p < 0.05). In another way, the gut microbial profiles revealed that Bacteroides dominated the gut communities, and compared with the control group, two uncultured bacteria were suppressed. In addition, when the supplemental level of S. flavescens was more significant than 0.04%, the proliferation of Arcobacter cryaerophilus, Solibacillus silvestris, and Escherichia sp. in the gut of Nile tilapia was promoted. The results revealed that S. flavescens, as an additive to the Nile tilapia diet with levels ranging from 0.04% to 0.08%, can enhance the growth performance and immunity and promote the proliferation of intestinal beneficial bacteria of Nile tilapia.
Local labor match and corporate investments: Evidence from new flight routes
Authors: Sabah Nasim , Thompson Linh 
Published: September 2024

AbstractWe exploit new flight connections from small cities to international airports as a quasi‐natural experiment to study the effects of local labor match on corporate investments. Using a cosine similarity of occupational makeups, we find that corporate investment rates are higher for firms with human capital profiles that are more similar to those of the local labor. The effects are more pronounced among financially constrained firms and less evident among firms with higher unionization membership and coverage. Firms with better local labor match are also more likely to downsize their employments when experiencing negative cash flow shocks. Collectively, our findings suggest that local labor match spurs corporate investments by lowering labor costs and increasing ex‐ante investment incentives.