bluuebunny/crossref_metadata_2025_split huggingface dataset:
Screening and outcome of chromosomal abnormalities other than trisomy 21 in Northern Finland
Authors: MARTTALA JAANA , PEUHKURINEN SINI , RANTA JENNI K. , LAITINEN PAIVI , KOKKONEN HANNA‐LEENA , HONKASALO TIMPPA , RYYNANEN MARKKU 
Published: May 2011

AbstractObjective.To examine the performance of first‐trimester combined screening after adding the specific algorithms for trisomies 18 and 13 in the Down syndrome screening program for chromosomal abnormalities other than trisomy 21 and to determine the outcomes of such pregnancies.Design.A retrospective study.Setting. Oulu University Hospital, Finland.Population. Pregnant women (n=56 076) participating voluntarily in first‐trimester combined Down syndrome screening in Northern and Eastern Finland during the study period 1 June 2002 to 31 December 2008.Methods.The data of all known cases of chromosomal abnormalities other than trisomy 21 were collected.Main Outcome Measures.Risk algorithms for trisomies 21, 18 and 13 were used for the calculation of patient‐specific risks for certain chromosomal abnormalities. Algorithms were based on maternal age, crown–rump length, nuchal translucency, and measurement of free β‐human chorionic gonadotrophin and pregnancy‐associated plasma protein‐A. Detection rates and false‐positive rates were calculated.Results.A total of 27 cases of trisomy 18, 11 cases of trisomy 13 and 30 cases of other chromosomal abnormalities were analyzed. The algorithm for Down syndrome detected 55.6% of trisomy 18 cases, 36.4% of trisomy 13 cases and 60.0% of other chromosomal abnormalities. When specific risk algorithms were added, the detection rates improved for trisomy 18 (74.0%) and for trisomy 13 (54.5%), with only a slight increase of the false‐positive rate of 0.2%. The detection rate for other chromosomal abnormalities did not improve.Conclusions.Adding the trisomy 18 algorithm to the Down screening program resulted in the detection of five additional trisomy 18 cases.
SEMIOTICS AND PERCEPTION: DO LABELS CONVEY THE SAME MESSAGES TO OLDER AND YOUNGER CONSUMERS?
Authors: PIQUERAS‐FISZMAN BETINA , ARES GASTÓN , VARELA PAULA 
Published: May 2011

ABSTRACTIn this competitive world, a package has only a few seconds to make an impact and catch the consumer's eye. In that time, a successful label should communicate its message and convince the shopper. Considering the importance of transmitting an adequate, and in some occasions, the “perfect” message, it is crucial to understand how consumers perceive and interpret the labels from a semiotic perspective, which has not been considered in depth. In this context, the objective of the present study was to gather information on how consumers of different age groups read the profiles of symbolic labels and what they construe. A word association task was performed with 101 participants (50 aged below 35 years old, 51 aged 60 and over). Participants were asked to write down all that came to their minds when they saw five simple images of yogurt labels, which were constructed by combining a variety of signs. All the elicited terms were grouped into 54 categories and then into nine general dimensions. Though some main messages were conveyed successfully, relevant differences were found in perceptions and interpretations of the two age cohorts. Youngsters made more references to the specific attributes of the expected product, whereas the elders assigned more global and hedonic meanings.PRACTICAL APPLICATIONSResults of the present work contribute to the knowledge of consumers' perceptions and expectations of labels and their graphic composition, which could help to better understand and predict consumers' interpretations in real situations. This can be useful for product development, ensuring that the labels and their intended meaning are not only understandable but also rapidly identifiable for all consumers. In addition, the elicited associations, imagery and lexicon could be used to improve the design of labels and marketing campaigns to appeal to consumers of all age ranges. The differences found between the two age groups evidence the necessity to focus also on older consumers since they are a consumer sector with real growth potential.
Postcolonial Transformation of the Australian Indigenous Population
Authors: TAYLOR JOHN 
Published: May 2011

AbstractThe 1967 constitutional referendum paved the way for the application of a single national methodology for the construction of a self‐identified Indigenous population via census, survey, and administrative data collection and these sources have provided for statistically meaningful official estimates of Indigenous population growth and spatial redistribution as well as for some understanding of the dynamics underpinning change. The primary purpose of this paper is to outline the course of this change and to reflect on matters arising that are of concern and interest to public debate on population growth and its implications. To do this meaningfully it is necessary first to gain an appreciation of what is referred to as ‘postcolonial demography’. This term encapsulates the post‐referendum acquisition of official population data involving the construction of Indigenous population as simply the minority half of a statistical binary. While these data provide for an analysis of growth and change in an aggregate Indigenous population, and while the product continues to play a key role in Indigenous‐state relations, we remain pressed to articulate the geography of Indigenous peoples' sociality amidst growing demands to do so.
Reidian Metaethics: Part I
Authors: Cuneo Terence 
Published: May 2011

AbstractDoes moral realism deserve to be the default metaethical position? The issue is contested. While many realists have maintained that theirs is the view to beat, others contend that realists have offered no satisfactory argument for this position. In this essay and its companion, ‘Reidian Metaethics, Part II’, I maintain that Thomas Reid’s moral epistemology can help us make headway on the issue. Reid, I claim, offers an interesting line of argument, that when conjoined with some other assumptions, supports the claim that realism deserves to be the default metaethical position.
Transcendental Arguments About Other Minds and Intersubjectivity
Authors: Russell Matheson , Reynolds Jack 
Published: May 2011

AbstractThis article describes some of the main arguments for the existence of other minds, and intersubjectivity more generally, that depend upon a transcendental justification. This means that our focus will be largely on ‘continental’ philosophy, not only because of the abiding interest in this tradition in thematising intersubjectivity, but also because transcendental reasoning is close to ubiquitous in continental philosophy. Neither point holds for analytic philosophy. As such, this essay will introduce some of the important contributions of Edmund Husserl, Martin Heidegger, Jean‐Paul Sartre, Maurice Merleau‐Ponty and Karl‐Otto Apel, all of whom use transcendental reasoning as a key part of their analyses of intersubjectivity, and we also consider the work of Peter Strawson who does likewise in the analytic tradition.
Bayesianism II: Applications and Criticisms
Authors: Easwaran Kenny 
Published: May 2011

AbstractIn the first paper, I discussed the basic claims of Bayesianism (that degrees of belief are important, that they obey the axioms of probability theory, and that they are rationally updated by either standard or Jeffrey conditionalization) and the arguments that are often used to support them. In this paper, I will discuss some applications these ideas have had in confirmation theory, epistemology, and statistics, and criticisms of these applications.
Bayesianism I: Introduction and Arguments in Favor
Authors: Easwaran Kenny 
Published: May 2011

AbstractBayesianism is a popular position (or perhaps, positions) in the philosophy of science, epistemology, statistics, and other related areas, which represents belief as coming in degrees, measured by a probability function. In this article, I give an overview of the unifying features of the different positions called ‘Bayesianism’, and discuss several of the arguments traditionally used to support them.
Effects of Starter Culture and Storage on the Flavor of Liquid Whey
Authors: Campbell R.E. , Miracle R.E. , Gerard P.D. , Drake M.A. 
Published: May 2011

Abstract:  The primary off flavors in dried whey proteins have been attributed to lipid oxidation products. A deeper understanding of lipid oxidation in fluid whey is crucial to understand how to minimize off flavors in dried whey protein. The objectives of this study were to further elucidate the role of storage and starter cultures as sources of lipid oxidation in whey. Fluid Cheddar, Mozzarella, and rennet‐set wheys were manufactured from skim and whole milk. Liquid wheys and milks were evaluated by descriptive sensory and volatile instrumental analysis within 2 h of manufacture and following storage for 3 d at 4 °C. Culture type greatly influenced the oxidative stability of liquid whey, with Cheddar and Mozzarella whey differing not only in sensory profile, but also in volatile compounds. The type of starter culture (Mozzarella compared with Cheddar) had more influence on flavor than the set type (acid compared with culture). Milks had lower relative abundances of volatile free fatty acids than their liquid whey counterparts. Volatile lipid oxidation products in wheys were higher than in their respective milks, but oxidation in both milks and wheys increased with storage time. Wheys from Cheddar starters displayed more oxidation products than wheys from Mozzarella starters. Starter media did not have an effect on the flavor or oxidative stability of liquid whey, however, culture strain influenced lipid oxidation of fluid whey.Practical Application:  Lipid oxidation products are primary contributors to whey ingredient off‐flavors. Flavor plays a critical and limiting role in widespread use of dried whey ingredients, and enhanced understanding of flavor and flavor formation in fluid whey are industrially relevant. Results from this study demonstrate that oxidation occurs in milk prior to cheesemaking but that starter type and starter strain influence also oxidative stability and lipid oxidation off flavors in fluid whey.
Damage in Agitated Vessels of Large Visco‐Elastic Particles Dispersed in a Highly Viscous Fluid
Authors: Bouvier Laurent , Moreau Anne , Line Alain , Fatah Nouria , Delaplace Guillaume 
Published: May 2011

Abstract:  Many food recipes entail several homogenization steps for solid particles in hot or cold viscous liquids, such as pureed fruit and sugar, jam or sauce with mushroom pieces. Unfortunately, these unavoidable processes induce damage to the solid particles. To date, little is known of the extent and nature of the damage caused. Consequently, few clear guidelines are available for monitoring solid particle integrity when mixing solid/liquid suspensions in an agitated tank. In this study, an attempt is made to quantify the impact of various physical parameters including the influence of the rotational speed of the impeller and the processing time on particle attrition, when a suspension of large visco‐elastic particles in a highly viscous fluid is mixed under isothermal condition. Pectin gel particles were immerged in a viscous liquid and homogenized for various times and rotational speeds, while the evolution of the particle's morphological parameters was monitored. Then, a set of dimensionless numbers governing the attrition mechanism is established and some empirical process relationships are proposed to correlate these numbers to the morphological characteristics and mass balance ratios. From the conditions observed, it is clear that 2 dimensionless ratios could be responsible for a change in the damaging mechanisms. These 2 ratios are the Froude and impeller rotation numbers. Finally, in the conditions tested, mass balance ratios appear to be mainly sensitive to the impeller rotational number, while the shape ratios are both impacted by the Froude and impeller rotational numbers.Practical Application:  Damage to solid particles suspended in a stirred vessel reduce the final product quality in industrial cooking processes. Examples of this are fruit in jam or sauces with mushroom pieces. The attrition phenomenon was measured and the influences of the impeller rotational speed and processing time were evaluated quantitatively in function of dimensionless numbers. This study contributes key elements for the monitoring of damage to solids with a view to retaining solid integrity.
Industrially Processed Vacuum‐Packed Peeled Kennebec Potatoes: Process Optimization, Sensory Evaluation, and Consumer Response
Authors: Montouto‐Graña M. , Cabanas‐Arias S. , Vázquez‐Odériz M.L. , Arbones‐Maciñeira E. , Romero‐Rodríguez M.A. 
Published: May 2011

Abstract:  To optimize the processing and storage of Kennebec potatoes for sale in peeled, vacuum‐packed ready‐to‐cook form, we studied the effects of blanching, various anti‐browning solutions, and storage temperature. Unblanched potatoes pretreated with a mixture of 1% ascorbic acid and 0.5% citric acid, and stored at 2 °C, were found to have a shelf life of at least 1 mo without browning. Potatoes so treated differed sensorially from fresh potatoes, but were well received by consumers.Practical Application:  The process described here maintains the characteristics of fresh potato with all the amenities of a processed product.
Effect of Soy Addition on Microwavable Pocket‐Type Flat Doughs
Authors: Serventi Luca , Sachleben Joseph , Vodovotz Yael 
Published: May 2011

Abstract:  Microwavable frozen baked goods are widely used by the food industry. However, the altered heat and mass transfer patterns associated with microwave radiation result in tough and rubbery baked products due to reduced plasticization of the polymers. Ingredients with high water‐holding capacity and high content of polar lipids have been shown to enhance gluten plasticization and to improve water retention. Therefore, this study explored the physicochemical changes imparted by microwave baking of pocket‐type flat doughs with and without soy added at 10%, 20%, and 26% and compared these to their conventionally baked counterparts. Microwave baking resulted in a soft, rubbery, and tough wheat product with increased “freezable” water. Soy was added to the formulation as a means to improve polymer plasticization. Conventional baking of soy doughs resulted in rubbery and tough products due to changes in water state and mobility (freezable water approximately 15 compared with 7.09 of the control). However, soy reduced the cohesiveness of the microwave baked products reaching the lowest value at 20% soy addition (cohesiveness 0.33 ± 1, comparable to that of the conventionally baked control). These data suggest that reduction of water mobility induced by soy proteins and polar lipids (confirmed by thermogravimetric analysis [TGA] and 1H nuclear magnetic resonance [1H NMR]) possibly plasticized the starch‐gluten network of microwave baked soy doughs. Thus, soy was shown to improve the texture of microwave baked pocket‐type flat doughs although further formula optimization is warranted.Practical Application:  Microwavable pocket‐type flat doughs are used frequently by the food industry to enrobe meat, vegetable, and sweet items for convenient meal delivery. Microwave heating of such doughs induces the development of crustless products compared to conventionally baked products, resulting in a tough and rubbery texture. Partial substitution of wheat flour with soy, in the form of soy flour and soy milk powder, prevented the deleterious textural changes associated with microwave heating. These results suggest that soy is a functional ingredient for the textural improvement of microwavable pocket‐type flat doughs.
Chemical, Physical–Chemical, and Sensory Characteristics of Lychee (Litchi chinensis Sonn) Wines
Authors: Alves Juliana Alvarenga , de Oliveira Lima Luiz Carlos , Nunes Cleiton Antônio , Dias Disney Ribeiro , Schwan Rosane Freitas 
Published: May 2011

Abstract:  Four lychee (Litchi chinensis Sonn) wines (prepared with 3 yeast strains [UFLA CA11, UFLA CA1183, and UFLA CA1174]) and a spontaneous fermentation (SPON) were done in order to add value to the fruit while preventing waste arising from the short shelf life of lychee. The fermentation was monitored daily by analyzing the soluble solids, pH, acidity, ethanol, and sugar. At the end of fermentation, the wines were subjected to chemical, physical–chemical, and sensory analysis. The wines prepared showed greater variations in the qualitative than in the quantitative analysis of their constituents. The sensory analysis indicated that the wines fermented by yeast UFLA CA1183 and UFLA CA11 had rates of acceptance above 75%. The principal components analysis separated the wines into 2 groups according to the analyzed compounds. Based on these analyses, the wine produced by inoculation with UFLA CA1183 proved to be the most suitable for the production of lychee wines.Practical Application:  Development of new products and adding value to fruits. Importance of selection of specific yeasts for production of fruit wine.
Meta‐analysis: Circulating adiponectin levels and risk of colorectal cancer and adenoma
Authors: XU Xi Tao , XU Qi , TONG Jin Lu , ZHU Ming Ming , HUANG Mei Lan , RAN Zhi Hua , XIAO Shu Dong 
Published: May 2011

OBJECTIVE:  To provide a systematic review with a meta‐analysis for addressing the association between circulating adiponectin levels and the risk of colorectal cancer and adenoma.METHODS:  Multiple electronic sources including MEDLINE, EMBASE and the Science Citation Index Expanded databases were searched to identify relevant studies for this systematic review. All existing observational studies that examined the relationship between circulating adiponectin and colorectal cancer or adenoma were included. Weighted mean difference and 95% confidence intervals (CI) were estimated and pooled using meta‐analysis methods.RESULTS:  Overall 13 case control or nested case control studies met the inclusion criteria. A total of 6175 participants and 3015 cases of colorectal cancer and adenoma were included in this meta‐analysis. The weighted mean difference (95% CI) were −1.084 µg/mL (−1.836, −0.331), P = 0.005 in colorectal cancer and −1.43 µg/mL (−2.231, −0.628), P = 0.000 in adenoma. In men, a 2% decreased risk of colorectal neoplasm for a 1 µg/mL increment in adiponectin levels was observed (OR = 0.98, 95% CI 0.96–0.99) whereas among women there is no evidence of such a trend (OR = 0.99, 95% CI 0.97–1.01).CONCLUSIONS:  Patients with colorectal cancer and adenoma demonstrated markedly lower adiponectin values than controls, yet there was significant heterogeneity among studies. A negative dose response relationship between levels of adiponectin and the risk of colorectal neoplasm was observed in men.
Treatment decision making in breast cancer: A longitudinal exploration of women's experiences
Authors: Swainston Katherine , Campbell Carol , van Wersch Anna , Durning Patricia 
Published: May 2011

Objectives. To explore the lived experience of breast cancer in relation to the treatment decision‐making process over time.Design. Adopting a hermeneutic phenomenological approach, semi‐structured interviews were undertaken at three points in time during the year following diagnosis.Methods. After ethical approval had been obtained, 20 women who were recently diagnosed with breast cancer were recruited from a Symptomatic Breast Cancer Unit in the North East of England.Results. Four themes emerged: role in the treatment decision‐making process; acceptance of medical opinions; getting rid of it; and cancer schemas. The majority of women reported a passive role in the surgical treatment decision‐making process and all women did so in relation to subsequent treatment decisions. However, women adopted this role consciously and consequently were not disengaged from the process but maintained a sense of ownership and control over their health. The women did not describe experiencing decisional regret at any point in the year following diagnosis and rarely revisited the decisions made, only doing so in a positive manner. Trust in the abilities and experience of healthcare professionals and maximizing chances of survival were cited as reasons for not having had greater involvement. Despite being given information about treatment options, many women made the decision not to attend to this information perceiving this to be anxiety provoking.Conclusions. The findings from this study suggest a need for eliciting more specific psycho‐social interactions in the treatment decision‐making process in order to identify ways in which women can be supported throughout their experience.
Okounkov bodies of filtered linear series
Authors: Boucksom Sébastien , Chen Huayi 
Published: May 2011

AbstractWe associate to certain filtrations of a graded linear series of a big line bundle a concave function on its Okounkov body, whose law with respect to the Lebesgue measure describes the asymptotic distribution of the jumps of the filtration. As a consequence, we obtain a Fujita-type approximation theorem in this general filtered setting. We then specialize these results to the filtrations by minima in the usual context of Arakelov geometry (and for more general adelically normed graded linear series), thereby obtaining in a simple way a natural construction of an arithmetic Okounkov body, the existence of the arithmetic volume as a limit and an arithmetic Fujita approximation theorem for adelically normed graded linear series. We also obtain an easy proof of the existence of the sectional capacity previously obtained by Lau, Rumely and Varley.
On the Siegel–Weil formula: The case of singular forms
Authors: Yamana Shunsuke 
Published: May 2011

AbstractFor the dual pair Sp(n)×O(m) with m≤n, we prove an identity between a special value of a certain Eisenstein series and the regularized integral of a theta function. The proof uses the functional equation of the Eisenstein series and the regularized Siegel–Weil formula for Sp(n)×O(2n+2−m). Analogous results for unitary and orthogonal groups are included.
Non-connective K-theory via universal invariants
Authors: Cisinski Denis-Charles , Tabuada Gonçalo 
Published: May 2011

AbstractIn this article, we further the study of higher K-theory of differential graded (dg) categories via universal invariants, initiated in [G. Tabuada, Higher K-theory via universal invariants, Duke Math. J. 145 (2008), 121–206]. Our main result is the co-representability of non-connective K-theory by the base ring in the ‘universal localizing motivator’. As an application, we obtain for free higher Chern characters, respectively higher trace maps, from non-connective K-theory to cyclic homology, respectively to topological Hochschild homology.