bluuebunny/crossref_metadata_2025_split huggingface dataset:
Research reports on treatments for bipolar disorder: preliminary assessment of methodological quality
Authors: Soldani F. , Ghaemi S. N. , Baldessarini R. J. 
Published: June 2005

Objective: To assess frequencies of types of publications about bipolar disorder (BD) and evaluate methodological quality of treatment studies.Method: We classified 100 randomly selected articles (1998–2002) from five psychiatric journals with highest impact ratings, by topic areas, and assessed methods employed in treatment studies.Results: Topics ranked: treatment (41%; 37% on pharmacotherapy) > biology (31%) > psychopathology (14%) = miscellaneous (14%). Of treatment studies, only 19% of original articles were randomized, 15% were relatively large (n ≥ 50) but non‐randomized, 65% were small non‐randomized, case‐series or ‐reports, and 53% relied on baseline‐to‐endpoint contrasts without a control group. Patient dropout rates were ≥40% in 43% of prospective studies. Only two reports provided confidence intervals; one included a power analysis, and 53% included no references on study design or statistical methods.Conclusion: Even in highly respected journals, the typical methodological quality of recent reports on therapeutics for BD was unexpectedly limited, and psychopathology and psychotherapies were little studied.
Antisperm Antibodies in Semen, Sera and Follicular Fluids of Infertile Patients: Relation to Reproductive Outcome after In Vitro Fertilization
Authors: Vujisić Sanja , Lepej Snježana Židovec , Jerković Lidija , Emedi Ivana , Sokolić Božica 
Published: June 2005

Problem:  Data given in the literature, regarding the influence of antisperm antibodies (ASA) in the semen and/or sera on in vitro fertilization (IVF) procedure outcome are controversial. The aim of this study was to compare the prevalence of ASA in semen, peripheral blood and follicular fluid as well as to determine total immunoglobulin concentration in the serum and follicular fluid. Selected parameters were analyzed with regard to IVF outcome.Method of study:  The study enrolled 52 married couples. ASA in the semen was determined by direct immunobead mixed antiglobulin reaction (MAR Screen test), while in the peripheral blood and follicular fluid was determined by indirect immunobead MAR Screen test. Immunoglobulin (IgG, IgM and IgA) concentration in the follicular fluid and serum was determined by a liquid‐phase immunoprecipitation assay with nephelometric end‐point detection and analyzed with regard to IVF outcome.Results:  Semen MAR test IgG was <20% in 38 couples, and >20% in 14 couples. Fertilization (73.2% versus 71.5%) and pregnancy rates (28.9% versus 28.57%) in both groups of patients were not significantly different. The results of direct and indirect MAR test were not associated with fertilization and pregnancy rates. Total serum IgG, IgM and IgA in infertile women were within normal ranges. Follicular fluid IgG was within normal values for serum samples, while IgA and IgM were decreased.Conclusion:  The presence of ASA on sperm or in the serum and follicular fluid was not associated with IVF outcome in the couples with good quality semen characteristic.
The Factor V Leiden and the G20210A Prothrombin Gene Mutations are Rare in Women with Fetal Death
Authors: Sullivan Amy E. , Nelson Lesa , Rice Juhree A. , Flint Porter T. , Ware Branch D. , Silver Robert M. 
Published: June 2005

Problem:  To determine if there is an association between two commonly inherited thrombophilias, the factor V Leiden and the G20210A prothrombin mutations, and fetal death.Method of study:  We used a case–control study design to compare the frequencies of these mutations in women with fetal death and controls. Fetal death was the intrauterine death of the conceptus ≥10 weeks gestation. Controls had one live birth, no miscarriages, and no fetal death. Results were compared using chi square analysis.Results:  One hundred and seventy‐five cases and controls were identified. There were 4.6% of cases and 3.8% of controls heterozygous for the factor V Leiden mutation (NS), and 1.3% of cases and 1.7% of controls heterozygous for the prothrombin mutation (NS).Conclusion:  In our population, neither the factor V Leiden nor the G20210A prothrombin mutations are associated with fetal death. Further evidence is required before routine screening for these mutations can be recommended.
Maternal Cytokine Production Patterns in Women with Pre‐eclampsia
Authors: Azizieh Fawaz , Raghupathy Raj , Makhseed Ma'asoumah 
Published: June 2005

Problem:  To determine the levels of cytokines produced upon mitogenic or antigenic stimulation of maternal peripheral blood mononuclear cells (PBMC) from women with pre‐eclampsia.Method of study:  PBMC from 54 women with a history of successful pregnancy and 32 women undergoing pre‐eclamptic delivery were stimulated with a mitogen or with autologous placental cells or with trophoblast antigens, and the levels of cytokines released into the culture supernatants then assessed by enzyme‐linked immunosorbent assay.Results:  Significantly higher levels of the Th1 cytokines, interferon‐γ, and tumor necrosis factor‐α were produced by the pre‐eclamptic group than by the normal pregnancy group, which on the contrary showed significantly greater production of the Th2 cytokines, interleukin (IL)‐4, IL‐5, IL‐6 and IL‐10. A comparison of the ratios of Th2 to Th1 cytokines indicates a higher Th1 cytokine bias in pre‐eclampsia as compared with normal pregnancy.Conclusions:  These data are suggestive of a maternal pro‐inflammatory cytokine bias in pre‐eclampsia.
Research and theory for Nursing and Midwifery: Rethinking the Nature of Evidence
Authors: McCourt Christine 
Published: June 2005

ABSTRACT Background and Rationale: The rise in the principles of evidence‐based medicine in the 1990s heralded a re‐emerging orthodoxy in research methodologies. The view of the randomised controlled trial (RCT) as a “gold standard” for evaluation of medical interventions has extended recently to evaluation of organisational forms and reforms and of change in complex systems—within health care and in other human services. Relatively little attention has been given to the epistemological assumptions underlying such a hierarchy of research evidence. Aims and Methods: Case studies from research in maternity care are used in this article to describe problems and limitations encountered in using RCTs to evaluate some recent policy‐driven and consumer‐oriented developments. These are discussed in relation to theory of knowledge and the epistemological assumptions, or paradigms, underpinning health services research. The aim in this discussion is not to advocate, or to reject, particular approaches to research but to advocate a more open and critical engagement with questions about the nature of evidence. Findings and Discussion: Experimental approaches are of considerable value in investigating deterministic and probabilistic cause and effect relationships, and in testing often well‐established but unevaluated technologies. However, little attention has been paid to contextual and cultural factors in the effects of interventions, in the culturally constructed nature of research questions themselves, or of the data on which much research is based. More complex, and less linear, approaches to methodology are needed to address these issues. A simple hierarchical approach does not represent the complexity of evidence well and should move toward a more cyclical view of knowledge development. Worldviews on Evidence‐Based Nursing 2005; 2(2):75‐83
SOLUBILITY OPTIMIZATION OF OIL COMPONENTS IN SUPERCRITICAL CARBON DIOXIDE
Authors: ARTZ W.E. , KINYANJUI T. , CHERYAN M. 
Published: June 2005

ABSTRACT The solubilities of oleic acid, linoleic acid and soybean oil were determined in supercritical carbon dioxide and in supercritical carbon dioxide containing added hexane (10% v/v) at eight different pressures (136–372 atm) and at each of four different temperatures (35, 40, 45 and 50C). An ISCO supercritical fluid extraction system was used to determine the solubility of selected components of crude soybean oil; triacylglycerols, oleic acid and linoleic acid. An increase in density increased the solubility for all three components up to ~306 atm and 45C. The solubility for oleic acid was 2.10 ± 0.32 mg/mL (averaged over the entire range of conditions); for soybean oil, 1.40 ± 0.29 mg/mL; and for linoleic acid, 0.93 ± 0.26 mg/mL of supercritical fluid. On average, adding 10% hexane as a cosolvent to the supercritical carbon dioxide increased component solubility by ~40% at 35C and ~240% at 50C.
PHYSICAL REFINING: ELECTROLYTE DEGUMMING OF NONHYDRATABLE GUMS FROM SELECTED VEGETABLE OILS
Authors: NASIRULLAH  
Published: June 2005

ABSTRACT A new degumming protocol has been developed which employs electrolyte solutions to remove nonhydratable gums from soybean, rice bran and mustard oils. It removes nonhydratable gums, mostly phosphatidic acid (PA) and phosphatidyl ethanolamine (PE), which is left out after water degumming, and could not be removed without the use of phosphoric or citric acid. Acid degumming is associated with oil loss (∼10%) due to the emulsifying nature and subsequent washings. However, physical degumming with electrolyte solutions, when combined with water degumming, removes nonhydratable gums with much less oil loss (∼4%). The water‐degummed vegetable oils, when treated with 2% of electrolyte solution, prepared by mixing aqueous solution of 1.5% of potassium chloride and 0.5% of sodium chloride in a ratio of 95 : 5 (v/v), yielded degummed soybean, rice‐bran and mustard oils with phospholipid contents as low a 0.05, 0.06 and 0.02%, respectively. Gums recovered through this technique can easily be regenerated and used for commercial purposes.
PREPARATION OF TOCOCHROMANOL CONCENTRATE FROM RED PALM OIL
Authors: SZULCZEWSKA‐REMI A. , NOGALA‐KALUCKA M. , KWIATKOWSKI J. , LAMPART‐SZCZAPA E. , RUDZINSKA M. 
Published: June 2005

ABSTRACT Palm oil is a rich source of tocopherols and tocotrienols (tocochromanols) that are active in cancer therapy and prevention of cardiovascular diseases. The aim of this work was to prepare a tocochromanol concentrate from red palm oil. A three‐step crystallization process of acylglycerols from crude red palm oil was employed and compared with supercritical fluid extraction (SFE) with CO

2

. Crude samples and concentrates were subjected to fatty acid and sterol analyses by GC, while tocochromanols and beta‐carotene were quantified by HPLC. The three‐step crystallization process afforded a much higher tocopherol and tocotrienol concentration as compared to the SFE procedure. The amounts of tocochromanols increased consistently compared to the initial values in red palm oil, especially for tocotrienols. The three‐step crystallization also eliminated more than 40% of saturated fatty acids present in the crude palm oil.
ANTIOXIDATIVE FLAVONOIDS FROM THE FLOWER OF INULA BRITANNICA
Authors: BAI NAISHENG , ZHOU ZHU , ZHU NANQUN , ZHANG LI , QUAN ZHENG , HE KAN , ZHENG QUN YI , HO CHI‐TANG 
Published: June 2005

ABSTRACT Eight flavonoids were identified from the flowers of Inula britannica var. chinensis as luteolin, diosmetin, chrysoeriol, kaempferol, quercetin, 6‐hydroxyluteolin‐6‐methyl ether, spinacetin and eupatin. Their structures were established by spectroscopic methods. All of the identified compounds exhibited considerable antioxidant activity in the 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) assay. Diosmetin (2) showed a strong growth inhibitory effect against P‐388 leukemia cells.
IMPROVING THE OXIDATIVE STABILITY OF SUNFLOWER OIL BY BLENDING WITH SCLEROCARYA BIRREA AND ASPONGOPUS VIDUATUS OILS
Authors: MARIOD A. , MATTHÄUS B. , EICHNER K. , HUSSEIN I.H. 
Published: June 2005

ABSTRACT Improvement of the oxidative stability of sunflower kernel oil (SKO) by blending with highly stable unconventional edible Sudanese oils was investigated. Blends (9 : 1, 8 : 2, 7 : 3, 6 : 4, w/w) of sunflower oil with Sclerocarya (Sclerocarya birrea) oil (SCO) and melon bug (Aspongopus viduatus) oil (MBO), respectively, were studied with respect to the fatty acid composition, the oxidative stability (Rancimat 120C) and stability at 70C using peroxide value. By increasing the proportion of SCO and MBO in SKO, the linoleic acid content decreased from 46.3 to 31.2% (SCO) and 30.1% (MBO), respectively, while the oleic acid content increased from 41.3 to 51.0% (SCO) and 43.9% (MBO), respectively. As a result of blending SKO with SCO and MBO, respectively, the oxidative stability in the Rancimat test was improved from 47 to 147% in (SCO) and from 5 to 68% (MBO) compared to the SKO as control, with increasing parts of SCO and MBO, respectively. Storage of the blends at 70C showed that the increase of the peroxide value as a measure of oxidation was remarkably lower for the mixtures of MBO and SCO with SKO than for pure SKO. This study demonstrated a means for improving the stability of sunflower oil by blending with SCO and MBO.
CHARACTERIZATION IN THE FATTY ACID DISTRIBUTIONS OF TRIACYLGLYCEROLS AND PHOSPHOLIPIDS IN KIDNEY BEANS (PHASEOLUS VULGARIS L.)
Authors: YOSHIDA HIROMI , TOMIYAMA YUKA , MIZUSHINA YOSHIYUKI 
Published: June 2005

ABSTRACT The fatty acid distribution of triacylglycerols (TAGs) and major phospholipids (PLs) in kidney beans (Phaseolus vulgaris L.) was investigated. The lipids extracted from five cultivars were separated by thin‐layer chromatography (TLC) into seven fractions. The major lipid components were TAGs and PLs, while hydrocarbons (HCs), steryl esters (SEs), free fatty acids (FFAs) and diacylglycerols (DAGs) (sn‐1,3 and sn‐1,2) were also present in minor proportions. With a few exceptions, the dominant phospholipid components were phosphatidylcholine (PC), followed by phosphatidylethanolamine (PE) or phosphatidylinositol (PI). Significant differences (P < 0.05) in fatty acid distributions existed when different kidney bean cultivars were examined. However, the principal characteristics of fatty acid distributions in the TAGs were evident among five cultivars; unsaturated fatty acids were predominantly concentrated in the sn‐2‐position, and saturated fatty acids primarily occupied the sn‐1‐ or sn‐3‐position in the oils of the beans.
EXTENSION OF THE SHELF‐LIFE OF BURFI BY PACKAGING
Authors: VIJAYALAKSHMI NARASIMHACHAR S. , INDIRAMMA AMBUGA R. , VISWANATH PREMA , DATTATREYA ANUPAMA , KUMAR KONERIPATTI R. 
Published: June 2005

ABSTRACTBurfi, an Indian milk‐based sweet, is susceptible to microbial spoilage that restricts its shelf life to 10 days. Large‐scale marketability of burfi and its export potential requires longer shelf life. Therefore, our aim was maximizing shelf life by packaging means. Studies were carried out on burfi in different packaging materials under different atmospheres – normal packing, vacuum packing and use of a free‐oxygen absorber – at 65% RH/27C. Normal packing even in barrier film did not effectively control microbial spoilage. Vacuum packing, although it retarded microbial growth, adversely affected texture and sensory quality. A free‐oxygen absorber coupled with high‐barrier materials like metallized films/foil laminates offered more than 45 days shelf life. Stored samples could be grouped by principal component analysis. The major sensory attributes contributing to grouping were color, firmness, chewiness, creamy and rancid notes. Sensory firmness and chewiness were found to have good correlation with instrumentally measured texture values.
PHYSICOCHEMICAL PROPERTIES OF FRESHLY BAKED AND STORED WHOLE‐WHEAT MUFFINS WITH AND WITHOUT FLAXSEED MEAL
Authors: SHEARER ADRIENNE E.H. , DAVIES CATHERINE G.A. 
Published: June 2005

ABSTRACT Whole‐wheat muffins and batter were prepared with 0–5% flaxseed meal or by direct substitution of vegetable oil with flaxseed oil, and were evaluated for physicochemical properties. The storage properties of muffins were evaluated over 5 days at 0.44 relative vapor pressure (RVP) and ambient temperature. Batter viscosity increased from 2730 ± 530 to 12,775 ± 4425 cps with increasing flaxseed meal content while other properties were unaffected. When flaxseed meal was added at 5%, the maximum force for compression of freshly baked muffins increased from 369.6 ± 3.0 to 594.6 ± 10.2 g while the internal elasticity decreased from 60.2 ± 0.5 to 55.4 ± 1.6. Freshly baked muffins with flaxseed meal had lower color scores, L, andavalues than control muffins. The storage stability of muffins was unaffected by the addition of flaxseed meal. Flaxseed meal or oil can be used in muffins to enhance the nutritional value without detrimentally changing the freshness or storage properties.
PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF SUGAR‐FREE JELLY*
Authors: KHOURYIEH HANNA A. , ARAMOUNI FADI M. , HERALD THOMAS J. 
Published: June 2005

ABSTRACT The increase in diabetes and obesity has increased the demand for sugar‐free/low‐calorie products. Three jelly formulations were prepared using sucralose, low‐methoxyl pectin and maltodextrin with either xanthan gum or locust bean gum (LBG) used singly or in combination and stored at 4C or 43C for shelf life evaluation. Jelly treatments were evaluated for chemical, physical and sensory properties. The combination of xanthan gum and LBG significantly reduced syneresis compared with either gum used singly. The combination of xanthan gum and LBG resulted in significantly higher firmness and springiness values than using xanthan gum or LBG alone. The overall acceptability, aroma, taste, texture, spreadability and sensory attributes for no sugar‐added grape jelly averaged 5.8–6.4 in a 9‐point hedonic scale consumer acceptance study.
ACOUSTIC ENVELOPE DETECTOR FOR CRISPNESS ASSESSMENT OF BISCUITS
Authors: CHEN JIANSHE , KARLSSON CATHRINE , POVEY MALCOLM 
Published: June 2005

ABSTRACT The crispness of food materials based on the force/displacement behavior and their acoustic nature was assessed using an Acoustic Envelope Detector (AED) attached to the Texture Analyzer, wherein six kinds of biscuits were used: Carr's Table Water, Crackerbread, Digestive, Dutch Crispbakes, Rich Tea fingers and Shortbread. The force/displacement and acoustic signals were simultaneously recorded during the breakup of biscuits. For each detected acoustic signal, there was a sudden drop in the compression force. The analysis of the force/displacement curve demonstrated the links between the second derivative of force curve and the acoustic event, indicating the energy released through the air of these crack events. The acoustic behavior of the biscuits was assessed in terms of maximum sound pressure level and the number of acoustic events, which were further interpreted as the acoustic events per unit area of newly created surface area and the acoustic event per unit time. The acoustic ranking of biscuits from instrumental assessment was in very good agreement with that from sensory panel tests. The normal integration time (1.25 ms) for the AED was generally effective in detecting acoustic signals for crisp biscuits, but a shorter integration time (0.25 ms) was found advantageous in detecting acoustic signals that occur within a very short time period and gave better differentiation of crisp biscuits.
RELATION BETWEEN SENSORY TEXTURE PROPERTIES AND EXOPOLYSACCHARIDE DISTRIBUTION IN SET AND IN STIRRED YOGHURTS PRODUCED WITH DIFFERENT STARTER CULTURES
Authors: FOLKENBERG DITTE MARIE , DEJMEK PETR , SKRIVER ANNE , IPSEN RICHARD 
Published: June 2005

ABSTRACT Set yoghurts produced with seven different exopolysaccharide‐producing starter cultures were subjected to sensory texture profiling including texture evaluation before and after a stirring procedure carried out by trained assessors. The microstructure of four selected yoghurts was investigated by confocal laser scanning microscopy with special focus on the distribution of exopolysaccharides (EPS) in the protein network. Two different types of microstructures were observed, one in which EPS were associated with the protein network and another where EPS appeared to be incompatible with the protein; as a consequence, the EPS were situated in the void spaces in the protein network. The latter yoghurts were less ropy and had higher serum separation than the yoghurts where EPS were associated with the protein, and they exhibited a significant increase in mouth thickness as a result of stirring. Yoghurts in which the EPS were associated with protein had high ropiness, low serum separation and appeared more resistant to stirring. The nature of EPS‐protein interactions is extremely important for the textural effects of EPS in fermented milk products, and such interactions depend on the specific starter culture used.
RHEOLOGICAL PROPERTIES OF RENNET‐INDUCED GELS DURING THE COAGULATION AND CUTTING PROCESS: IMPACT OF PROCESSING CONDITIONS
Authors: MISHRA RITU , GOVINDASAMY‐LUCEY SELVARANI , LUCEY JOHN A. 
Published: June 2005

ABSTRACT The effects of gelation temperature (GT), pH, milk solids nonfat (MSNF) content and aging time on the small and large deformation rheological properties of rennet‐induced skim milk gels were studied. Small amplitude oscillatory rheometry (SAOR) was used to study gel formation. A constant shear rate was applied to gels of various ages to try to simulate the cutting process used in cheese vats. Second‐order polynomial models successfully predicted (R2 ≥ 0.83) the relationship between processing parameters and rheological properties of gels. The processing parameters – gelation pH, GT and MSNF – had a significant effect on the rheological properties of rennet‐induced gels. The type and the nature of bonds in these networks and the time scale of applied deformation affected the rheological properties of rennet gels. As time after rennet addition increased, storage modulus, loss modulus and yield stress values increased. This resulted from an increase in the number and strength of bonds with time. The yield strain decreased with time probably because of rearrangements in the network making the gel shorter/brittle in texture. When the impact of the time scale of the applied deformation was compared between the small (storage modulus as a function of frequency) and large (yield stress as a function of constant shear rate) deformation properties of rennet‐induced gels, similar power law exponents were obtained. This similarity presumably reflects the type and relaxation behavior of bonds in this casein network. These results identify the impact of several important processing variables on both the small and the large deformation rheological properties of rennet‐induced gels, which could be useful in identifying gelation properties that improve cheese yield.