bluuebunny/crossref_metadata_2025_split huggingface dataset:
The correlation between maternal serum sST2, IL‐33 and NT‐proBNP concentrations and occurrence of pre‐eclampsia in twin pregnancies: A longitudinal study
Authors: Xiang Qianqian , Chen Yang , Gu Xunke , Yang Yike , Wang Yan , Zhao Yangyu 
Published: September 2022

AbstractThe primary objective of this study was to determine the longitudinal profile of serum sST2 (soluble suppression of tumorigenicity 2), IL‐33 (interleukin‐33) and NT‐proBNP (N‐terminal pro‐brain natriuretic peptide) concentrations in twin pregnancies with pre‐eclampsia (PE) and those normotensive twins. The secondary objective was to test whether the change of serum sST2,IL‐33 and NT‐proBNP is related to PE in twin pregnancies. This is a longitudinal nested case–control study and all 156 dichorionic (DC) pregnancies were from a prospective cohort of twin pregnancies who received antenatal care and gave two live births at Peking University Third Hospital between October 2017 and September 2020. Four to five milliliters of peripheral blood of each pregnant woman were collected during the following three intervals: (1) 6–11+6 weeks; (2) 24–27+6 weeks; (3) 28–31+6 weeks. We found that sST2 and NT‐proBNP levels increased as pregnancy progressed in normotensive twin pregnancies and further increased in PE group, while no differences were found in IL‐33 levels throughout pregnancy. Then the correlation of biomarker levels with the occurrence of PE was assessed. Our results indicated that combining maternal serum sST2 and NT‐proBNP levels yielded the highest predictive value on the occurrence of PE significantly higher than the predictive value of any markers alone. Interestingly, the predictive value of second trimester (AUC = 0.876, 95%CI 0.824–0.928, LR−0.338, LR+7.67, p < 0.001)was higher than that of early‐third trimester (AUC = 0.832, 95%CI 0.769–0.896, LR−0.29, LR+3.845, p < 0.001). Serum sST2 and NT‐proBNP concentrations during second and early‐third trimester were associated with the occurrence of PE in twin pregnancies.
Risk of melanoma in congenital melanocytic nevi of all sizes: A systematic review
Authors: Scard Camille , Aubert Hélène , Wargny Matthieu , Martin Ludovic , Barbarot Sebastien 
Published: September 2022

AbstractCongenital melanocytic nevi (CMN) are commonly encountered benign skin lesions in newborns. Larger CMN is associated with a higher lifetime risk of developing melanoma. However, the level of risk is unclear when CMN are small or medium‐sized. Our objective was to assess melanoma risk in patients with CMN of all size categories. A literature review with meta‐analysis was performed. Prevalence and incidence densities of melanoma at onset were calculated in the entire study population and according to CMN size, type of treatment and location of the CMN. A total of 91 melanomas were reported in 7915 patients (1.15%, 95% CI, 0.93–1.41). The overall incidence density was 0.057% person‐years (95% CI, 0.044–0.071). The risk ratio of melanoma incidence densities was 21.9 (95% CI, 8.55–56.3) in large to giant CMN compared with small to medium CMN at 15 years of age. The incidence density was higher in CMN located on the trunk and as well as in those which were untreated or partially treated versus complete excision. Our review suggests patients with CMN of medium, large and giant size are at risk of melanoma, whereas the risk remains unknown for small CMN.
Gamma irradiation for shelf‐stable and ready‐to‐eat shrimp chili paste
Authors: Sirisoontaralak Porntip , Chaitavornwong Natchanan , Kitthanadeachakorn Thanadech , Nakornpanom Nantarat Na , Vongsawasdi Punchira 
Published: September 2022

AbstractGamma irradiation was applied to extend the shelf life of ready‐to‐eat shrimp chili paste stored at ambient temperature. Doses of 2–8 kGy did not affect aw, pH, color, and antioxidant properties of shrimp chili paste. Noticeable change in TBARs was noticed at 4 kGy, but panelists gave similar sensorial acceptability scores among samples. Gamma irradiation at 4 kGy could completely eliminate Escherichia coli intentionally inoculated in shrimp chili paste. However, gamma irradiation at 8 kGy was recommended because it could only sterilize RTE shrimp chili paste in cooperation with panelists overall acceptance. The RTE shrimp chili paste irradiated at 8 kGy was microbiologically safe throughout 6 months of ambient storage, whereas non‐irradiated chili paste was spoiled with a bacterial count above 6 log cfu/g. During storage with the presence of oxygen, alteration of color values, and increasing in lipid oxidation were noticed. However, panelists still accepted irradiated RTE shrimp chili paste at the end of storage.Novelty impact statementGamma irradiation is recommended as an alternative process to extend the shelf life of RTE shrimp chili paste under ambient condition without modification of product qualities and storage conditions. Gamma irradiation could replace chemical food preservatives and thermal process, which demolished aroma volatiles of chili paste. Important hindrances in terms of preparation hassle and short shelf‐life at ambient condition of RTE chili paste are resolved. Thus, potential markets in Southeast Asian, Asian, USA, and Europe could be expanded. These insights could be profitably applied to create other convenient and travelable condiments and table sauces.
Selection of barley varieties with increased non‐starch polysaccharides using chemometric methods for their bread‐making potential
Authors: Kanwal Nida , Pasha Imran , Shukat Rizwan , Zia Anjum 
Published: September 2022

AbstractThis study aimed to check the bread‐making potential of indigenous barley varieties comprising high non‐starch polysaccharides (NSPs). For this purpose, all the available barley varieties in four provinces of Pakistan were characterized for their β‐glucan and total arabinoxylan content. Barley varieties with increased NSPs were selected (one variety from each province) using chemometric methods. The selected varieties were used in the development of wheat barley composite flour bread. Total arabinoxylans and β‐glucan content in Pakistani barley varieties ranged between 3.89 ± 0.085% to 6.23 ± 0.155% and 2.65 ± 0.053% to 6.97 ± 0.191%, respectively. Based upon chemometric characterization four best varieties (one best variety from each province) were selected for bread preparation. Rakhshan‐10 (from Balochistan) and Jau‐e‐Paghmbari (from Khyber Pakhtunkhwa) were identified as the top varieties with the highest NSPs. Among varieties procured from Punjab and Sindh province; Sultan‐17 and Sadabahar comprised the highest NSPs. Different treatment combinations of wheat barley composite flour were made by replacing wheat flour with barley flour up to 30%. The prepared breads were evaluated for their physico‐chemical and sensory attributes. An increasing percentage of barley flour in wheat flour significantly increased crude protein, crude fiber, and NSPs. Barley varieties Sultan‐17 and Sadabahar did not have a significant influence on sensory attributes of bread up to 20% however, Rakhshan‐10 and Jau‐e‐Paghmbari had a significant effect, particularly on the color of crumb, texture, and loaf volume.Novelty impact statementThis study investigates the bread‐making characteristics of barley varieties with different concentrations of non‐starch polysaccharides (NSPs) and showed a good potential for developing fiber‐enriched bread using barley varieties comprising high NSPs. However, the bread recipe needs to be optimized concerning the concentration of barley flour as well as sensory characteristics. The findings of this preliminary study will help food industries to distinguish different indigenous barley varieties to get good quality end products with increased nutritional value.
Delaying postharvest senescence and improving antioxidant capacity of kiwifruits cv. Hayward by preharvest selenium application
Authors: Ghafouri Mahshid , Razavi Farhang , Arghavani Masoud , Gheshlaghi Ebrahim Abedi 
Published: September 2022

AbstractThe present research was conducted to investigate the efficacy of preharvest selenium (Se) application as foliar spraying of 0, 1, 2, and 3 mg L−1 Se at 110, 125, and 140 days after full bloom on senescence and nutritional quality of kiwifruit during storage at 1°C for 90 days. Here, we found that 2 mg L−1 Se spraying remarkably delayed the senescence of kiwifruit by preserving ascorbic acid accumulation while enhancing superoxide dismutase, catalase, and ascorbate peroxidase enzymes activity. In addition, promoting phenols and flavonoid accumulation and DPPH scavenging capacity in kiwifruit during postharvest cold storage could be ascribed to higher phenylalanine ammonia‐lyase along with lower polyphenol oxidase enzyme activity. By endogenous Se accumulation, kiwifruits exhibited lower electrolyte leakage and malondialdehyde accumulation demonstrating protective membrane integrity. These findings suggest that delaying senescence while improving the antioxidant capacity of kiwifruit by Se foliar spraying could be ascribed to higher endogenous Se accumulation accompanied by enhancing ROS scavenging enzymes activity and promoting phenylpropanoid pathway activity.Novelty impact statement

Se enrichment of fruits and vegetables by foliar spraying exhibits great benefits for human health while avoiding postharvest losses.

Preharvest Se application in the present study significantly increased the antioxidant capacity and endogenous Se accumulation and delayed senescence of kiwifruit during cold storage.

The results suggest that the preharvest 2 mg L−1 Se spraying may be a beneficial strategy for supplying kiwifruit with higher bioactive molecules accumulation which is crucial for consumer health.
The chemical and microbiological characteristics of Awa‐bancha, Japanese post‐fermented tea
Authors: Kongbantad Jaruwan , Takagi Hiroshige , Tamura Hirotoshi , Takata Goro , Yokota Natsumi , Fukui Chika , Khanongnuch Chartchai 
Published: September 2022

AbstractAwa‐bancha is a traditional Japanese post‐fermented tea made by residents in Tokushima Prefecture in the Shikoku region. Tea was picked, boiled, rubbed, anaerobic fermented, and dried in the process of making Awa‐bancha. Nevertheless, the details of making Awa‐bancha differs depending on the producer, such as how the tea leaves are boiled, the weight of the stones, and the length of anaerobic fermentation. Therefore, the objective of this study was to examine the chemical and microbiological characteristics of Awa‐bancha among different producers. The result explicated that the total phenolic compounds of Awa‐bancha extracted by water at 95°C for 10 min ranged from 20.41 ± 0.66 to 35.49 ± 3.90 mg GAE/g DW, the average DPPH activity was 877.4 ± 307.81 mmol Trolox/g DW, and the average α‐glucosidase inhibition activity (IC50) was 2.27 ± 0.63 mg/ml. The result revealed that Awa‐bancha differed due to differences in statistical analysis labels (p ≤ 0.05), resulting in various chemical functionality among the producers. Suggesting that processing or fermentation of Awa‐bancha may influence the bioactive compound in tea leaves changing from epicatechin (EC) to other compounds as well as HPLC analysis results show Epigallocatechin gallate (EGCg) is the main bioactive compound in Awa‐bancha. The higher the acidity produced from the fermentation process, the higher concentration of the reducing sugar and total phenolic compounds, which affect antioxidant activity and α‐glucosidase inhibition activity. Furthermore, the results show that Lactiplantibacillus plantarum is the dominating bacteria in Awa‐bancha which is well known as a probiotic and beneficial to the human gastrointestinal tract by producing antimicrobial substances. According to this study, based on its health benefits, Awa‐bancha could be possibly considered one of the functional drinks in the food industry.Novelty Impact StatementThis study focused on the diversity of Awa‐bancha, a traditional post‐fermented tea from various producers in Kamikatsu Town, Tokushima, Japan and discovered a statistically significant difference in reducing sugar content and total phenolic content. Additionally, it was discovered that the chemical functionality of the Awa‐bancha product was related to its higher acidity, higher polyphenolic content, antioxidant activity, and glucosidase inhibitory activity.
Nanofibers added with citral: Characterization and their application to postharvest control of Fusarium pseudocircinatum in bananas
Authors: Iñiguez‐Moreno Maricarmen , Calderón‐Santoyo Montserrat , Barros‐Castillo Julio César , Miss‐Zacarías Dulce María , Díaz José Alfredo , Ragazzo‐Sánchez Juan Arturo 
Published: September 2022

AbstractThe use of essential oils (EOs) in the food industry is limited due to their susceptibility to environmental conditions. Therefore, this study aimed to encapsulate citral into nanofibers of pullulan and whey protein concentrate (WPC) to control Fusarium crown rot in bananas. Nanofibers without beads, able to prevent thermal and photodegradation of citral, were obtained by the electrospinning process. Besides, citral produced a significant change in the infrared spectra of nanofibers, reaching a loading efficiency of the process estimated by thermogravimetry was 19%. Finally, the nanofibers added with citral reduced 66% of the infection produced by Fusarium pseudocircinatum in bananas. Therefore, the nanofibers of pullulan/WPC are an alternative to encapsulate citral and protect it from environmental conditions, providing an eco‐friendly coating that contributes to the management of Fusarium crown root in bananas.Novelty impact statementThe use of whey protein concentrate and pullulan allowed to obtain nanofibers able to provide thermal and photoprotection to citral. Citral addition did not affect the nanofiber morphology and slight changes in the infrared spectra were observed. Nanofibers with the essential oil reduced 66% of the development of Fusarium crown root in bananas, being an alternative to postharvest biocontrol in these fruits at 25°C.
Characteristic aroma analysis of finger citron in four different regions based on GC–MS‐HS‐SPME and ROAV
Authors: Xu Ying , Wang Yi , Li Ruixiang , Sun Ping , Chen Da , Shen Jiansheng , Feng Tao 
Published: September 2022

AbstractFinger citron (Citrus medica L. var. sarcodactylis Swingle), a type of citrus with high ornamental and medicinal values, were used as raw material for beverage and wine making. Depends on the origin, the key aroma compounds of the fruit may vary. The aim of this study is to identify interspecific differences in finger citron and to provide a reference for the evaluation of finger citron fruit flavor, variety improvement and selection of new varieties. In the present study headspace solid phase microextraction (HS‐SPME) and gas chromatography–mass spectrometry (GC–MS) were used to analyze and identify the volatiles of 4 different varieties of finger citron from four different locations (Zhejiang, Guangzhou, Yunnan and Sichuan). Their similarities and differences were further analyzed by Venn diagram. The relative odor activity value (ROAV), heat map, radar map and partial least squares regression (PLSR) were used to determine the key volatiles of finger citron. The results showed that 68 volatiles were detected in different varieties of finger citron, among which 16 key volatiles had ROAV ≥1. Geraniol and d‐limonene had a greater influence on the aroma of finger citron. The main aroma of finger citron in the four regions was the citrus aroma. ZFC had the most abundant flavor, with obvious woody and herbal flavors, which was suitable for the breeding of finger citron with partial herbal flavor. GFC was suitable for breeding finger citron which was on the sweet side. Compared with SFC, YFC was more suitable for breeding finger citron with floral flavor. This study mainly investigates the flavor differences of different varieties of finger citron to provide theoretical support for the subsequent product development.Novelty Impact StatementThis study found that finger citron from Zhejiang, Sichuan, Guangdong, and Yunnan provinces in China had different aroma characteristics. The odor of finger citron from Guangdong was sweet, the odor of finger citron from Zhejiang was more herbal, and the odor of finger citron from Yunnan and Sichuan was more floral. This provided a theoretical basis for the subsequent application and breeding of finger citron.
Comparison of the effect of general anesthesia and spinal anesthesia technique combined with general anesthesia on intraabdominal volume during gynecological laparoscopy
Authors: Kızılet Hakan , Cömert Ercan , Taflan Şener , Doğan Ozan , Beşir Ahmet , Kart Cavit 
Published: September 2022

AbstractPurposeWe aimed to investigate the effect of spinal anesthesia which will be performed simultaneously with general anesthesia on the site of operation with the same pressure.Material and methodThis study was conducted as a randomized, prospective clinical study on 40 patients who were randomly divided into two groups. Twenty women underwent general anesthesia (Group GA) and 20 women underwent spinal anesthesia with general anesthesia (Group SGA). For all cases, preoperative height, weight, waist circumference, body mass index (kg/m2), the distance between both spina iliaca anterior superior, the distance of the intersection of both ribs with an imaginary line drawn over the anterior axillary line, suprapubic bone‐umbilical, umbilical‐xiphoid, and suprapubic bone‐xiphoid distance from the midline of the abdomen were measured. Moreover, while the patient was lying in the neutral position on the operating table, the height of the highest point of the abdomen to the operating table was also measured. These measurements were repeated at intra‐abdominal pressure (IAP) 14 and 25 mmHg. The amount of intra‐abdominal insufflated CO2 was also recorded at IAP 14 and 25 mmHg.ResultsWhen the intra‐abdominal insufflation volumes of both groups were compared at 14 and 25 mmHg, respectively, there was no statistical difference (p: 0.54, p: 0.40). When 14 and 25 mmHg were compared in all cases, a statistically significant difference was observed in other measurements except in xiphoid‐umbilical distance (p < 0.05).ConclusionWe found that spinal anesthesia combined with GA had no effect on the abdominal volume and anthropometric measurements in laparoscopic procedures.
Australasian paediatric gastroenterologist practices of coeliac disease diagnosis before and during the COVID‐19 pandemic
Authors: Ho Shaun S C , Evans Helen M , Roberts Amin J , Thapar Nikhil , Dutt Shoma , Thacker Kunal , Krishnan Usha , Ooi Chee Y , Yap Jason , Sharma Ajay , Day Andrew S ,   the PEDiatric Australasian Gastroenterology Research NEtwork (PEDAGREE)
Published: September 2022

AimTo explore the perceptions and practices of Australasian paediatric gastroenterologists in diagnosing coeliac disease (CD) before and during the COVID‐19 pandemic.MethodsPaediatric gastroenterologists in Australasia were invited via email to complete an anonymous online questionnaire over a 2‐week period in 2021.ResultsThe questionnaire was completed by 39 respondents: 33 from Australia and six from New Zealand (NZ) equating to a 66% response rate. Thirty‐four (87%) of the 39 respondents reported they currently practised non‐biopsy diagnosis of CD in eligible children, while the rest diagnosed CD using biopsy confirmation only. All NZ respondents practised non‐biopsy CD diagnosis. A majority of responders (76%) who practised non‐biopsy CD diagnosis followed the 2020 European Society for Paediatric Gastroenterology, Hepatology and Nutrition (ESPGHAN) guidelines. Twenty‐two (56%) respondents reported that they started using a non‐biopsy CD diagnosis protocol before the pandemic and did not change their practice during the pandemic, 10 (26%) started diagnosing non‐biopsy CD during the pandemic, 5 (13%) stated their practices of CD were not impacted by the pandemic and 2 (5%) did not respond on whether the pandemic changed their practice.ConclusionThe majority of Australasian gastroenterologist respondents reported they routinely utilised the 2020 ESPGHAN diagnostic criteria in eligible children; half of them started prior to the pandemic and another quarter started this approach due to the pandemic. A minority of practitioners routinely rely only on biopsy confirmation to diagnose CD.
Configurations of social media‐enabled strategies for open innovation, firm performance, and their barriers to adoption
Authors: Barlatier Pierre‐Jean , Josserand Emmanuel , Hohberger Jan , Mention Anne‐Laure 
Published: September 2022

AbstractThe use of social media offers tremendous innovation potential. Yet, while current research emphasizes success stories, little is known about how firms can leverage the full potential of their social media use for open innovation. In this paper, the authors address this gap by conducting a configurational analysis to develop an integrative taxonomy of social media‐enabled strategies for open innovation. This analysis stems from the integration of internal and external variables such as social media communication activities, organizational innovation seekers, potential innovation providers, the stages of the open innovation process, and their relationship with different performance outcomes and barriers to social media adoption for open innovation. Through an empirical study of 337 firms based in eight countries, four clusters have been identified that are characterized as distinct strategies: “marketing semi‐open innovators,” “cross‐department semi‐open innovators,” “cross‐department full process semi‐open innovators” and “broad adopters open innovators.” The findings reveal the trade‐offs associated with different strategies for implementing social media for open innovation and provide insights of the use of these strategies. By doing so, they suggest a more nuanced approach that contrasts with the traditionally positive (or even rosy) depiction of the effects of social media on open innovation. Accordingly, managers are encouraged to contemplate their organizational competencies, capabilities, and their strategic intent when drafting social media strategies for open innovation. Selective approaches, along with greater adoption leading to greater benefits, are shown to be more rewarding than a middle way that spreads things too thin. Avenues for further research include qualitative explorations of the trajectories unfolding through implementing social media strategies for innovation activities and the use of objective performance measures rather than subjective perceptions from informants to understand the complex relationships between social media adoption and performance.