bluuebunny/crossref_metadata_2025_split huggingface dataset:
Male Erectile Dysfunction: Its Prevalence in Western Australia and Associated Sociodemographic Factors
Authors: Chew Kew-Kim , Stuckey Bronwyn , Bremner Alexandra , Earle Carolyn , Jamrozik Konrad 
Published: July 2007

ABSTRACT

Introduction
This is a report of a population-based cross-sectional observational study in Western Australia (WA) on male erectile dysfunction (ED).

Aim
To assess the prevalence of ED in WA and to examine its associated sociodemographic factors.

Method
Postal questionnaires were sent to randomly selected age-stratified male population samples obtained from the WA Electoral Roll.

Main Outcome Measures
In addition to items covering sociodemographic and clinical information, the Australian Standard Classification of Occupations (ASCO), the Socioeconomic Index for Area (SEIFA), and the 5-item International Index of Erectile Function (IIEF-5) were used.

Results
One thousand seven hundred seventy (41.9%) of 4,228 questionnaires were returned. One thousand five hundred eighty (89.3%) were completed questionnaires from men aged 20.1 to 99.6 years (mean 57.9, median 59.1, standard deviation 18.5). The prevalences of any ED and of severe ED among adult males in WA, adjusted for age distribution, were 25.1 and 8.5%, respectively. Standardized to World Health Organization (WHO) World Standard Population, the corresponding prevalences were 23.4 and 7.4%. Prevalence, as well as severity, of ED increased with age. Thirty-eight percent of the participants who were married or had partners experienced ED (severe ED 19.1%). The prevalence of ED was not significantly different between “white-collar” and “blue-collar” workers. Despite the great majority of the affected participants having experienced ED for &gt;1 year, only 14.1% reported having ever received any treatment for ED.

Conclusions
The study has provided population-based epidemiological data on ED in Western Australian men covering a wide range of ages. The finding that ED is age related, highly prevalent, and grossly underdiagnosed and undertreated is pertinent to global population aging and a rapidly aging Australian population. To facilitate comparisons across populations with different age distributions, all future population-based studies on ED should be standardized to WHO World Standard Population.
Trends in Research on Premature Ejaculation Over the Past 25 Years
Authors: Rowland David , Burek Mark 
Published: July 2007

ABSTRACTIntroductionThe authors posit that, among other things, the increasing popularity of pharmacological remedies has reinvigorated research interest in premature ejaculation (PE). However, the authors also posit that the emphasis has shifted from psychological–behavioral studies to biological–pharmacological studies, thereby distracting researchers from potent psychological/relationship factors known to play important roles in the recovery of overall sexual satisfaction.AimTo explore actual patterns of research on PE, the authors determined trends in the overall quantity and focus of PE research over the past 25 years.MethodsThe two major databases, PsychINFO and MEDLINE, were searched from 1979 to 2006 using several key words to identify all PE-related publications.Main Outcome MeasuresReferenced articles on PE were cataloged by year and assigned to broad hypothetically and empirically based categories representing different approaches to the study of this dysfunction.ResultsMEDLINE, but not PsychINFO, exhibited a large increase in publications on PE over the past decade. Although the number of publications on PE increased only in MEDLINE, the 25-year trend showed a decline in the proportion of psychological behavior articles in both databases and a concomitant rise in biological and pharmacological articles.ConclusionsAlthough several explanations might account for these research trends, the authors worry that researchers are missing the opportunity to investigate important biobehavioral interactions underlying ejaculatory response and dysfunction, and to augment the current biopharmacological paradigm by integrating cognitive–behavioral and sex therapy programs into pharmacological PE treatment.
Testosterone Therapy and Obstructive Sleep Apnea: Is There a Real Connection?
Authors: Hanafy Han M. 
Published: July 2007

ABSTRACT

Introduction
With the recent increased recognition and treatment of hypogonadism in men, a caution has been given that testosterone replacement therapy (TRT) may cause or aggravate obstructive sleep apnea syndrome (OSA).

Aim
To evaluate the scientific data behind the cautionary statements about TRT and OSA.

Main Outcome Measures
Methodology and criteria for such studies and evaluation of documents and results based on methodology, duration, and outcome of treatment.

Methods
A review of the literature on the subject of TRT and OSA was performed. The possible mechanisms of action of TRT, on breathing and respiration during sleep were explored.

Result
Historically, the first such caution came in 1978. Since then, a few similar incidence reports have been cited. The total number of patients in such reports was very small, very disproportional to the millions of patients treated with TRT. Also, there was a lack of consistent findings connecting TRT to OSA. In addition, different results may occur with physiologic replacement vs. supraphysiologic doses in regard to breathing and OSA. The studies showing the effect of TRT on OSA and breathing were all case studies with small numbers of subjects and showed little effect of TRT on OSA in the majority of case reports. Only one study using supraphysiologic doses was a double-blind, placebo-controlled study, which showed a development of OSA in healthy pooled subjects. The other reports were case studies with limited numbers of subjects, suggesting an inconsistent effect of supraphysiologic TRT on OSA and breathing.

Conclusions
Cautionary statements about TRT in OSA appear frequently in the TRT literature and guidelines, despite lack of convincing evidence that TRT causes and/or aggravates OSA. Also, there is a lack of consistency in the findings connecting TRT to OSA. It is evident that the link between TRT and OSA is weak, based on methodological issues in many of the studies, and most studies involved small numbers of men. Further studies in this area are needed.
Compensatory sweating after thoracoscopic sympathectomy for primary hyperhidrosis: Single institute experience
Authors: Chan Albert Chi‐Yan , Ting Albert Chi‐Wai , Ho Pei , Poon Jensen Tung‐Chung , Cheng Stephen Wing‐Keung 
Published: July 2007

Objective:  To investigate the incidence and impact of compensatory sweating (CS) after thoracoscopic sympathectomy (TS) for primary hyperhidrosisMethods:  From June 1994 to February 2005, bilateral TS were performed for 50 patients with primary hyperhidrosis. A questionnaire to evaluate the outcome of hyperhidrosis, the severity of postoperative compensatory sweating, and its impact on social function was conducted via telephone interview in May 2005. A scoring system from zero to 100% was used to quantify the outcome of hyperhidrosis. The effect on social function and level of satisfaction with the outcome of TS was assessed.Results:  Thirty‐six patients completed the questionnaire (overall response rate 72%). The mean age was 28 years. Thirty‐four patients experienced improvement in primary hyperhidrosis within the first week after TS and 35 patients experienced sustainable symptomatic improvement on long‐term follow up. Compensatory sweating occurred in 31 patients (86%). Nineteen of 26 patients (73%) who had been followed up for more than 1 year experienced no change in CS. Five other patients had worsening of CS over time. Only two patients reported either improvement or resolution of CS during the study period. Nevertheless, CS had no or a mild effect on the social function in the majority of patients (68%) and most patients (94%) were satisfied with the outcome of the operation.Conclusion:  Thoracoscopic sympathectomy is an effective treatment for primary hyperhidrosis. Despite the frequent occurrence and persistence of compensatory sweating, thoracoscopic sympathectomy was considered by most patients to be a satisfactory treatment option for this disturbing condition.
Inheritance of deeper root length and grain yield in half‐diallel durum wheat (Triticum durum) crosses
Authors: Sayar R. , Khemira H. , Kharrat M. 
Published: July 2007

AbstractInheritance, heterosis and combining ability of deeper root length (DRL) and grain yield (GY) were investigated in durum wheat populations obtained from half‐diallel crossings among five parental lines differing in their DRL and GY. The study was conducted with the final objective of identifying parent lines to be used in a breeding programme to develop drought‐tolerant wheat varieties. General combining ability and specific combining ability effects were significant for both traits; however, additive gene effects were predominant over non‐additive effects. Partial dominance was ambidirectional for DRL and unidirectional for GY. Lines INRAT69 and Omrabia conferred DRL whereas Omrabia and Khiar transmitted high GY to their respective progenies. In the studied material, both characters were controlled mainly by dominant alleles, but they could also be attributed to recessive alleles although less frequently. Both broad‐sense and strict‐sense heritabilities were high for DRL, confirming the importance of additive gene effects, whereas strict‐sense heritability for GY was average, indicating the importance of interaction effects as compared with the additive effects; this could mean reduced selection efficiency for the latter trait. Thus, the expected genetic progress per cycle of selection will be lower for GY compared with DRL. Omrabia should be included in the breeding programme as a parent so that while maintaining high GY, resulting progeny should be better able to resist drought through DRL.
INULIN MILK BEVERAGES: SENSORY DIFFERENCES IN THICKNESS AND CREAMINESS USING R‐INDEX ANALYSIS OF THE RANKING DATA
Authors: VILLEGAS BEATRIZ , CARBONELL INMACULADA , COSTELL ELVIRA 
Published: July 2007

ABSTRACT Inulin has interesting functional properties, which are linked to the average degree of polymerization of its chains. The aims of this work were to explore the effect of adding different types of inulin (short chain, native and long chain) on the thickness and creaminess of milk‐beverage model systems, and to explore the possibility of using each of the three types of inulin as a fat replacer in skimmed‐milk beverages. Sensory ranking data were analyzed using the R‐index. For the two lots of samples (whole milk and skimmed milk), all samples with added inulin were perceived as significantly thicker and creamier than the samples without inulin. The fat mimetic capacity of inulin depended not only on the chain length, but also on the concentration of added inulin. In order to obtain milk beverages with reduced fat content having similar thickness and creaminess than those perceived in whole milk beverages, it was necessary to add long‐chain inulin at concentrations over 8%. PRACTICAL APPLICATIONSIn most cases, inulin is added to different foods to supplement them in order to increase fiber ingestion, in amounts that vary between 3 and 6 g per portion, or to assure its bifidogenic nature, adding 3–8 g per portion. The results of this work provide information regarding the effects of inulin on the sensory characteristics of milk beverages, and show that applying the R‐index analysis helped detect the small perceivable differences in thickness and creaminess among the samples tested, what will be of great use in formulating low‐fat milk beverages.
AGING‐RELATED INFLUENCES ON ACTIVITY PATTERNS IN THE SUPRAHYOID MUSCLES DURING SWALLOWING: PRELIMINARY ANALYSIS
Authors: MIYAOKA YOZO , ASHIDA ICHIRO , KAWAKAMI SHIN‐YA , MIYAOKA SATOMI , IGARASHI ATSUKO , YAMADA YOSHIAKI 
Published: July 2007

ABSTRACT Swallowing‐related muscle activity patterns were compared between an elderly group and young and middle‐aged groups to evaluate whether aging affects activity patterns of swallowing‐related muscles. A new technique for evaluation of muscular activity patterns (TP technique) was used for the suprahyoid (SH) muscles during swallowing of ordinary agar and gelatin in the three groups (five subjects each). The evaluations for these test foods in the elderly group were similar to those in the young and middle‐aged groups, and statistical examination showed no significant differences among the three groups. In addition, other evaluations based on the TP technique (InP, which were calculated by subtracting the preceding TP–10 values from TP) in the elderly group differed in part from those of the other two groups for gelatin. The present results suggest that the overall activity pattern of swallowing‐related muscles is basically preserved in the elderly, but slight, partial changes occur with age.PRACTICAL APPLICATIONSAn aging society may increase the demand for production of special foods adjusted to some of the elderly. To respond to this demand, we need careful analysis of the characteristics of chewing and swallowing functions of the elderly. The present study showed slight and partial changes in the activity patterns of swallowing‐related muscles with age and that the “TP technique” the authors developed was useful to detect the changes. The detection suggests that the analysis of activity patterns with our technique can help designs for production of foods specially for the elderly.
RELATIONSHIP BETWEEN SENSORY AND INSTRUMENTAL MEASUREMENTS OF TEXTURE FOR ARTISANAL AND INDUSTRIAL MANCHEGO CHEESES
Authors: VIÑAS MIGUEL ANGEL GONZÁLEZ , BALLESTEROS CRISTINA , MARTÍN‐ALVAREZ PEDRO J. , CABEZAS LOURDES 
Published: July 2007

ABSTRACT Rheological characteristics of eight Manchego cheeses (four artisanal produced from raw ewe milk and four industrial cheeses from pasteurized ewe milk) with different ripening time (2, 4, 6 and 12 months) were evaluated by uniaxial compression and descriptive sensory analysis. Both the instrumental texture measurements and the intensity of the sensory texture attributes evaluated were found to vary during ripening time because of the manufacturing procedure (artisanal and industrial). Partial least square regression was used to predict the sensory texture characteristics of these cheeses, as expressed by different parameters of texture; hardness, Young's modulus or elastic modulus, stiffness, breaking force and strain at breaking point. The models obtained yielded good results for the prediction of sensory texture characteristics of Manchego cheeses: the root mean square error of calibration and the root mean square error of prediction by cross‐validation were both below 1.1 on the unstructured 10‐point scale used in descriptive sensory texture analysis. PRACTICAL APPLICATIONSWhile fundamental rheological tests reveal important information in relation to network structure and molecular arrangement, the results obtained in this study indicate that empirical texture evaluations work equally as well or even better at predicting sensory texture properties. The eating and cutting properties of Manchego cheese depend not only on conditions of curd formation and handling, but also on storage conditions. Not only functional properties like eating and cutting, but also flavor properties change during storage. Understanding how these changes occur can reduce the variability of the properties of current commercial cheese and can assist in new product development.
UTILIZATION OF AGGLOMERATIVE HIERARCHICAL CLUSTERING IN THE ANALYSIS OF HEDONIC SCALED CONSUMER ACCEPTABILITY DATA
Authors: SCHILLING M.W. , COGGINS P.C. 
Published: July 2007

ABSTRACT Agglomerative hierarchical clustering was utilized to group consumers together based on product preference and liking in four consumer‐based sensory studies. This statistical technique was effective at determining variations in consumer preference as a result of both processing techniques and ingredient incorporation. Results revealed that agglomerative hierarchical clustering can often improve the interpretation of consumer sensory data when compared to currently utilized analyses, and has significant applications in research projects with a sensory component. Three recommendations for conducting a comprehensive statistical analysis of hedonic scaled consumer data are: (1) perform a randomized complete block design to test treatment effects using the total data set; (2) utilize agglomerative hierarchical clustering to group panelists based on preference and liking of food products; and (3) perform randomized complete block designs within each cluster. If significant differences occur among treatments within a cluster, use a mean separation technique to determine significant differences among treatments within that cluster. PRACTICAL APPLICATIONSAgglomerative hierarchical clustering was coupled with traditionally used analyses in the evaluation of hedonic scaled consumer data pertaining to chicken nuggets, retorted ham, fluid milk and cooked shrimp. Coupling of cluster analysis and traditional analyses was effective at grouping consumers together based on product preference and liking. Randomized complete block designs were also utilized within each cluster for further differentiation among treatments. A full description on how to analyze hedonic scaled sensory data using agglomerative hierarchical clustering, randomized complete block designs and Fisher's least significant difference test was included in this research paper and is an effective analytical method for the evaluation of hedonic scaled consumer data.
EFFECT OF PROTEIN DISRUPTION USING PROTEOLYTIC TREATMENT ON COOKED RICE TEXTURE PROPERTIES
Authors: SALEH MOHAMMED I. , MEULLENET JEAN‐FRANCOIS 
Published: July 2007

ABSTRACT Two long‐grain rice (Oryzae sativa L.) cultivars (Wells and Francis) were harvested from Stuttgart, AR and Essex, MO at high (21.0–22.0%) and low (12.8–16.3%) moisture contents (MCs). Rice samples were soaked in distilled water, sodium phosphate buffer and sodium phosphate buffer with a 0.2% protease (PS) at 37C for 30 min before cooking. A uniaxial compression test was performed to assess cooked rice texture properties. Results showed that protease treatment resulted in a significant decrease in cooked rice firmness for all cultivars across harvest locations and harvest MC. This indicated that proteins were involved in providing structural support to the rice kernel during cooking, restricting starch granule swelling and water hydration. The increase in cooked rice MC after PS treatment provides support for this finding. Stickiness significantly (P < 0.05) increased by soaking either in water or buffer solutions. This was attributed to a greater solubilization of starch, especially amylose leaching, during cooking. Protease treatment did not significantly increase cooked rice stickiness over the buffer treatment.PRACTICAL APPLICATIONSThe structural integrity of a rice kernel plays an important role in determining the textural properties of cooked rice. This study demonstrated that protein (i.e., through its disruption using protease) as well as lipid and starch (i.e., removal of starch and lipid during the draining and washing steps) all contribute in determining cooked rice texture properties. Results from this study indicated the possibility of reducing rice cooking duration to achieve texture properties similar to that with no protease treatment. Moreover, sticky rice products can be produced by protease treatment of rice before cooking.
THE EFFECT OF SALT, WATER AND TEMPERATURE ON WHEAT DOUGH RHEOLOGY
Authors: FARAHNAKY A. , HILL S.E. 
Published: July 2007

ABSTRACT In this study the effect of salt, water and temperature on dough rheology was modeled. Surface response methodology (D‐Optimal mode) was used in order to quantify and estimate any nonlinearity in the relationships between the parameters under study. Each variable had five levels: salt (0, 1, 2, 3, 4%), water (50, 56, 62, 68, 74%), temperature (20, 25, 30 35, 40C). Temperature, added water and salt level all had significant effects on consistency, hydration and total energy as measured by a farinograph. Addition of salt caused a decrease in consistency and total energy but increased the hydration time in particular at low water levels. The effect of salt on hydration was related to its competition with flour in water absorption. The effect of added water on consistency, hydration and total energy was negative. Added water softens the dough and decreases the hydration time and the energy required for mixing. Temperature increase had a negative effect on consistency, hydration time and total energy. Salt reduction affects the mixing process of the ingredients of dough formulation. In total, the effect of salt was low compared with temperature and added water. Using the models obtained and reported in this research, the effect of dough can be compensated by other parameters such as temperature and added water level. The models presented in this article enable the reader to play with the parameters quantitatively. PRACTICAL APPLICATIONSOne of the ways of solving the technological problems of reduced‐salt dough and bread is to change the temperature and added water level of wheat flour dough. Using the equations presented in this article, it is possible to calculate the salt effect on consistency, hydration time and total energy of a dough formulation at a known temperature and added water level, e.g., if the salt level of a dough formulation changes from 2 to 1%, the changes required to other parameters (temperature and added water) to compensate the effect of salt can be obtained. This can have practical applications in the design of bread‐making equipments and in solving the technological problems of low‐salt breads.
IMPACT OF FREEZING TEMPERATURE ON QUALITY OF FARMED ATLANTIC COD (GADUS MORHUA L.)
Authors: MØRKØRE TURID , LILLEHOLT REIDUN 
Published: July 2007

ABSTRACT This study evaluates the impact of freezing temperature (−10,−25,−40,−55 or−70C) on thaw exudates, liquid leakage during freeze‐chilling, appearance, gaping and mechanical properties of farmed Atlantic cod fillets. Freezing temperature significantly influenced each of the characteristics studied. High temperatures (−10 and−25C) gave increased thaw exudates, and freezing at−10C gave the highest liquid leakage during freeze‐chilling. Fillets frozen at−10C had the lowest gaping and the whitest appearance. The results indicated the highest degree of toughening upon freezing at−10 or−55C, whereas the degree of toughening appeared to be similar and lower for fillets frozen at−25,−40 or−70C. The impact of freezing temperatures on the quality of farmed cod therefore appeared to be complex, but no overall beneficial effects were found by decreasing the freezing temperature below−40C.PRACTICAL APPLICATIONSFor the fish processing industry, it is important to define optimal freezing and frozen storage regimes that are cost efficient and at the same time preserve the fresh fillet quality. Farmed cod differ from their wild counterparts by having lower water content, lower muscle pH and thicker fillets. Hence, industrial guidelines for wild cod may not be transferable to farmed cod. This study showed no beneficial effects by decreasing the freezing temperature below −40C. Freezing and frozen storage are usually separated commercially. Results from the present study give valuable contribution to future studies aiming at defining optimal combination of freezing and frozen storage temperatures for farmed Atlantic cod.