bluuebunny/crossref_metadata_2025_split huggingface dataset:
Single-Objective Evanescent Scattering Microscopy for Imaging Single Proteins and Binding Kinetics
Authors: Zhang Pengfei , Wang Rui , Wan Zijian , Zhou Xinyu , Ma Guangzhong , Kolay Jayeeta , Jiang Jiapei , Wang Shaopeng 
Published: February 2022

AbstractPlasmonic scattering microscopy has advanced the evanescent detection approaches by offering wide-field single-molecule imaging capability. However, two limitations prevent the broader application of plasmonic single-molecule imaging. One is the heating effect accompanying the plasmonic enhancement, and the other is the complicated system structure resulting from the two-objective optical arrangement. Here, we report single-objective evanescent scattering microscopy. The evanescent field is created by total internal reflection instead of the surface plasmon resonance on the gold film. As a result, the sensing substrate without gold film produces little heat, and allows excitation and observation using one objective. In addition, this system enables quantification of protein binding kinetics by simultaneously counting the binding of individual molecules and recording their binding sites with nanometer precision, providing a digital method to measure binding kinetics with high spatiotemporal resolution. This work may pave a road for label-free single protein analysis in conventional microscopy.TeaserLabel-free single-molecule imaging on a total internal reflection fluorescence objective.
A scalable pipeline for SARS-CoV-2 replicon construction based on de-novo synthesis
Authors: Berkyurek Ahmet C. , Lee Elian , Weissbrod Omer , Rasnic Roni , Falciatori Ilaria , Chen Siyuan , Erlich Yaniv 
Published: February 2022

AbstractReplicons are synthetic viral RNA molecules that recapitulate the self-replicating activities of the virus but are missing its infectivity potential. Here, we report on a scalable pipeline to generate a replicon of any SARS-CoV-2 strain using de-novo synthesis. Our pipeline relies only on publicly available sequencing data without requiring access to any material, simplifying logistical and bureaucratic issues of sample acquisition. In addition, our system retains the nucleotide sequence of most of the SARS-CoV-2 full genome and therefore better captures its underlying genomic and biological functions as compared to the popular pseudotypes or any replicon system published to-date. We utilized our system to synthesize a SARS-CoV-2 non-infectious version of the Beta strain. We then confirmed that the resulting RNA molecules are non-infectious and safe to handle in a BSL2/CL2 facility. Finally, we show that our replicon can be specifically inhibited by molnupiravir and RNAi treatments, demonstrating its utility for drug research and development.
Students' perspectives on why they drop out and possible retention strategies
Authors: Huo Yang , Messenger Rachel Anna , Miller Doug 
Published: February 2022

Purpose This paper aims to address the issue of why students want to drop out from a course and suggests appropriate strategies to enhance student retention.Design/methodology/approach A sample of 260 hospitality management students were surveyed based on both Tinto's model of student–institution integration and a theory of planned behavior on student departure. The research applies data mining and decision tree using the classification and regression trees (CART) method as an analytic tool to identify a group, discover relationships between groups and predict future events for segmentation.Findings The results regarding the demographics indicate that the most critical factors of dropout included residency status, financial situation, quality of class and occupation.Research limitations/implications This is a limited US sample, based on student perceptions only and not lecturer or institution perceptions.Originality/value The paper provides empirical evidence of student perspective along with institutional and learning environment factors. It includes data from students who are currently enrolled (which previous literature has not covered) by testing student–institution integration and planned behavior on student departure.
Developing an analytical framework to identify early warnings of serious problems with the quality and safety of care
Authors: Wilson Steven 
Published: February 2022

Purpose This paper aims to describe the approach taken in National Health Service Scotland to sharing information between health and care oversight bodies and the development of an analytical framework to monitor and identify early signals of serious problems in the quality and safety of health and care services.Design/methodology/approach A review of the reports from UK public inquiries into serious failures in health and social care services identified the prominent themes that appear repeatedly as the causes of failure. These themes were used to develop an analytical framework setting out the seven primary causes of failures in the quality and safety of health and care services and the triggers or signals for each of these primary causes.Findings In Scotland, the Sharing Intelligence for Health and Care Group uses the analytical framework to collate their combined intelligence and shapes their discussions around the known signs of systemic failure and their early warning signs.Originality/value Research into the nature of organisational failure in the health and care sector is limited. This paper provides a practical framework for regulators and providers to target their attention to the known signs of systemic failure and ensure that the early warning signs are routinely surfaced, understood and addressed.
News-based uncertainty measures and returns on prices of precious metals: evidence from regime switching and time-varying causality approach
Authors: Adeosun Opeoluwa Adeniyi , Adeosun Olumide Adeola , Tabash Mosab I. , Anagreh Suhaib 
Published: February 2022

PurposeThe study aims to examine the relationship among economic policy uncertainty (EPU), geopolitical-risks (GPR), the interaction (EPGR) of EPU and GPR and the returns of gold, silver, platinum, palladium and rhodium using monthly data from January (1997) to May (2021).Design/methodology/approachThe paper employs the Markov-switching and the novel Shi et al. (2020) bootstrap time-varying Granger-causality approach.FindingsThough the Markov-switching shows variation in the responses of precious metals to EPU, GPR and EPGR across low and high states, the paper observes the safe-haven potential of the precious metals in the high regime while the hedging potency is also evident in the results. To further substantiate the safe-haven and hedging properties, the time-varying Granger-causality shows the causal effect of EPU on all the selected precious metal returns coinciding with global events. While the authors show that GPR Granger causes platinum, palladium and rhodium consistently under the rolling/recursive-evolving tests, the authors cannot find the causal effect of GPR on gold and silver returns across the algorithms. The paper also observes persistence in the causal effect of EPGR on palladium and platinum across all the algorithms, while gold and rhodium only show consistency in the responses under the rolling- and recursive-evolving algorithms given the conditions of homoscedasticity and heteroscedasticity.Practical implicationsThe authors' results are essential to investors and policymakers since both typically leverage the hedging and safe-haven characteristics of precious metals to obviate downside risks during highly uncertain periods.Originality/valueThe authors' techniques allow examining the hedging and safe-haven properties of precious metals across regimes and date-stamp critical periods of causation inherent in the relationship.
CSR discrepancies, firm visibility and performance: a mediated moderation analysis
Authors: Al-Shammari Marwan A. , Al-Shammari Hussam , Banerjee Soumendra Nath 
Published: February 2022

PurposeThe purpose of the current study is to revisit the relationship between CSR and firm market performance. The authors examine whether a gap between the firm's internal and external CSR moderates the CSR-firm market performance relationship. Additionally, the authors propose that the moderating effect of the CSR gap on this relationship is mediated by firm visibility.Design/methodology/approachThe initial sample is the Fortune 500 firms during the years 2004–2013. The final panel data sample consisted of 1,300 firms and 6,128 observations from 2004 to 2013. The authors obtained data from five different sources: Compustat North America Fundamental Annual, GMI Ratings, Execucomp, IBES and KLD Stats.FindingsThe results of this research find evidence that both internal CSR and external CSR were positively related to firm market performance, but that the relationship was stronger for firms with equal emphasis on external and internal CSR activities. Furthermore, the negative moderating effect of the CSR gap was mediated by the firm visibility.Originality/valueThe findings of the study advance our understanding of the CSR-FP relationship. First, the theoretical arguments and the empirical evidence highlight that the CSR-FP relationship exists and that its magnitude is contingent upon the gap between internal and external CSR investments. Second, the authors enhanced theoretical understanding of how and why CSR relates to firm performance by exploring firm visibility as a mediator. Specifically, the authors introduced firm visibility as a mechanism which explains the effect of the interaction of overall CSR with the CSR gap on firm performance.
Effect of selenium biofortification on bioactive compounds and antioxidant activity in germinated black soybean
Authors: Huang Junyi , Qian Jiana , Wang Shanshan , Li Yingqiu , Zhai Xiaolin , Olajide Tosin Michael , Shen Garry X. , Liao Xianyan 
Published: February 2022

AbstractBiofortification using inorganic selenium has become an effective strategy to enhance selenium content in crops. In the present study, the effects of selenium biofortification on the chemical composition and antioxidant capacity of black soybean (BS) during germination were studied. The contents of selenium, total sugar, vitamin C, γ‐aminobutyric acid, total polyphenols, and total flavonoids in selenium biofortified germinated black soybeans (GBS‐Se) significantly increased compared to germinated black soybeans (GBS). However, the contents of soluble protein, fat, and reducing sugar were decreased, while fatty acid composition was not significantly different between GBS and BS. HPLC analysis showed that 12 phenolic acids of all samples, which mainly existed in free forms. Their contents increased at low concentration of selenium and decreased along with the rise of selenium concentrations. The antioxidant activity of GBS‐Se as analyzed by Pearson correlation analysis positively correlated with the accumulation of phenolic substances. Principal component analysis (PCA) showed that GBS and GBS‐Se were significantly different from BS. Moreover, the physicochemical indexes of GBS showed regularly changes with increasing selenium content, and those of GBS‐Se50 and GBS‐Se75 were significantly different from GBS. The results provide a systematic evaluation on the effect of selenium fortification on the germination of seeds and useful information for the development of Se‐enriched functional foods.Practical ApplicationThe organic selenium black soybean (BS) produced by the germination method can be directly processed and eaten to improve human health. In addition, complexes of organic selenium, vitamin C, and γ‐aminobutyric acid of germinated BS can be developed into functional substances and applied to food or health products as functional ingredient and/or natural antioxidant supplements.
Purification of polyphenols from Phyllanthus emblica L. pomace using macroporous resins: Antioxidant activity and potential anti‐Alzheimer's effects
Authors: Gan Jin , Zhang Xin , Ma Chenjing , Sun Long , Feng Ying , He Zhao , Zhang Hong 
Published: February 2022

AbstractPhyllanthus emblica L. pomace is a waste residue obtained following juicing that contains many polyphenols. In this study, NKA‐II resin was selected as the optimal macroporous resin for separation and employed to separate the crude polyphenol extract of P. emblica pomace. The separation conditions were optimized, and the polyphenol content, polyphenol components, antioxidant activity, and potential anti‐Alzheimer's effects of the extract were measured before and after purification. Results showed that the polyphenol content of the purified extract was 656.85 mg/g, which was 2.1 times higher than that of the nonpurified form. Further, the polyphenol components of the pomace, which was like that of the fruit, did not vary after purification. The antioxidant activity of the purified extract was also significantly improved. Moreover, purified extract significantly reduced the paralysis rate of the transgenic Caenorhabditis elegans model of Alzheimer's disease, and the mechanism was related to maintenance of redox homeostasis.Practical ApplicationThe polyphenol content and antioxidant activity of purified polyphenol from Phyllanthus emblica L. pomace extracts were significantly improved using optimal separation methods with NKA‐II macroporous resin and 70% aqueous ethanol as the eluent in this study. Moreover, purified polyphenols showed potential effects in alleviating Alzheimer's disease. These results suggest that polyphenols separated from P. emblica pomace are valuable for further research and development, and the utilization rate of P. emblica fruit is improved due to the further development of P. emblica pomace.
SAFE and SBSE combined with GC‐MS and GC‐O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor
Authors: Ma Longhua , Meng Qingran , Chen Feng , Gao Wenjie 
Published: February 2022

AbstractVolatile compounds in Chinese Zhizhonghe Wujiapi (WJP) medicinal liquor were extracted by solvent‐assisted flavor evaporation extraction (SAFE) and stir bar sorptive extraction (SBSE), respectively, and identified by gas chromatography‐mass spectrometry. Results showed that a total of 123 volatile compounds (i.e., 108 by SAFE, 50 by SBSE, and 34 by both) including esters, alcohols, acids, aldehydes, ketones, heterocycles, terpenes and terpenoids, alkenes, phenols, and other compounds were identified, and 67 of them were confirmed as aroma‐active compounds by the application of the aroma extract dilution analysis coupled with gas chromatography‐olfactometry. After making a simulated reconstitute by mixing 41 characterized aroma‐active compounds (odor activity values ≥1) based on their concentrations, the aroma profile of the reconstitute showed good similarity to that of the original WJP liquor. Omission test further corroborated 34 key aroma‐active compounds in the WJP liquor. The study of WJP liquor is expected to provide some insights into the characterization of special volatile components in traditional Chinese medicine liquors for the purpose of quality improvement and aroma optimization.
Structure of fish proteins as modified by salting procedures: A rheological and ultrastructural analysis of hake (Merluccius hubbsi) fillets
Authors: Marchetti Marion D. , Gómez Paula L. , Yeannes María I. , Garcia Loredo Analía B. 
Published: February 2022

AbstractSalting is a technique used for preserving fish meat and allows obtaining added value products. The salting process provokes several structure modifications, which in turns cause changes in the fish texture. Thus, the objective of this study was to investigate the effect of three salting procedures (dry salting [DS], mixed salting [MS] and brining [BS]) on the rheology and structure of Merluccius hubbsi (Argentine hake). Rheological properties were evaluated using dynamic oscillatory and thermorheology tests, and the structure changes by scanning electron microscopy. DS samples showed the highest values of salt concentration referred to liquid phase (zNaCl), while BS showed the lowest ones. In all cases, elastic (G′) and loss (G″) modulus increased with salting time. G′ values exceeded G″ values, indicating a predominant solid behavior. DS samples presented the greatest increase in rheological parameters (G′, G″ and η*). Thermomechanical spectra allowed to identify an increase in denaturation temperature (Td) of proteins (myosin and actin) for DS and MS, and to a lesser extent for BS (Td = 46.7 ± 0.4°C, Td = 50.3 ± 0.8°C, Td = 58.8 ± 0.6°C and Td = 58.2 ± 0.9°C for fresh, BS, MS and DS, respectively). Ultrastructural images evidenced conformational changes on the myofibrillar proteins and the connective tissue (collagen). BS caused the least superficial damage to hake tissue. Based on the results, BS could be the method recommended for the industrial production of salted M. hubbsi.Practical ApplicationDuring salting of hake, variations in water and salt content have a significant effect on the myofibrillar and connective tissue proteins. The study of rheological properties and microstructure allows a better understanding of the conformational changes induced by the salting process. The least surface damage exhibited by brining fillets is consistent with the mass transfer mechanism that leads to the formation of a film on the muscle surface that dilutes the salt; for this reason, compared to dry and mixed salting, brining could be the method recommended for the industrial production of salted (>15% w/w) Merluccius hubbsi.
Microencapsulated procyanidins by extruding starch improved physicochemical properties, inhibited the protein and lipid oxidant of chicken sausages
Authors: Song Jialin , Jiang Lijun , Qi Mingming , Suo Wenjing , Deng Yuxin , Ma Chengye , Li Hongjun , Zhang Dongliang 
Published: February 2022

AbstractMicroencapsulated procyanidins by extruding starch (MPS) were used in meat and meat products as an antioxidant for their simple production process and high stability. This study investigated the controlled released properties of MPS and their effect on antioxidant capacity, physicochemical properties, and sensory qualities of chicken sausages during 4°C storage within 28 days. Antioxidant capacity, particle size analysis, and simulated digestion in vitro demonstrated that microencapsulation by extruding starch delayed the procyanidins release. The reduced crystal structure of MPS was determined by the morphology observation (SEM) and the decrease of the typical diffraction peak at 2θ of 20.9° (XRD). The MPS‐added sausage had a higher (p < 0.05) ABTS and DPPH radical scavenging ratio (97.6% and 67.3%) and sulfhydryl contents (114.69 nmol/g protein) than other groups. Moreover, lower (p < 0.05) thiobarbituric acid reactive substances (TBARS) (0.67 mg MDA/kg sausage) and carbonyl values (3.24 nmol/mg protein) were detected in MPS‐added sausages than others at the end of storage. The MPS addition increased redness (a* value) and decreased the lightness (L* value). The sensory analysis suggested that the sausage with the increased redness was favorable. These results denominated that MPS was an alternative antioxidant in chicken sausages.Practical Application: In this study, microencapsulated procyanidins were prepared by extrusion technology, and the effect on the quality of chicken sausages was investigated, which provides an alternative natural antioxidant for meat and meat products.
Changes in volatile profiles of a refrigerated‐reheated xylose‐cysteine‐lecithin reaction model analyzed by GC×GC‐MS and E‐nose
Authors: Zhang Zheqi , Zang Mingwu , Zhang Kaihua , Li Dan , Wang Shouwei , Li Xiaoman , Zhou Huimin , Zhang Xi 
Published: February 2022

AbstractThe changes in the volatile profiles of a xylose‐cysteine‐lecithin reaction model were investigated by using comprehensive two‐dimensional gas chromatography–mass spectrometry (GC×GC‐MS) in combination with headspace solid‐phase microextraction (SPME) and electronic nose (E‐nose) to evaluate the contribution of refrigerating and reheating treatment to warmed‐over flavor (WOF). The volatile compound results and E‐nose revealed that the contribution of refrigerating and reheating to the WOF was not consistent. After refrigerating, the level of furfuryl mercaptan increased, while that of 1‐octene‐3‐ol, octanal, nonanal, and 2‐decanone decreased, which affected the flavors. An increase in the level of 1‐octene‐3‐ol, 2‐pentyl‐thiophene, and hexanoic acid and a decrease in the levels of furfural, 2‐methyl‐3‐furanthiol, and 2‐methyl‐3‐pentanethiol occurred during reheating. According to the odor activity value and sensory evaluation, the sulfur‐like odor became more intense after refrigerating, while the rancid‐like odor grew stronger, but the sulfur‐like odor alleviated after reheating. Overall, the reaction between residual substances caused the WOF during refrigeration, also lead to the fatty acid oxidation increased after reheating. The overproduction of fatty acids oxidation products and decreased of volatile product of Maillard reaction leads to the WOF during reheating.Practical ApplicationThis study provides theoretical guidance to reduce the off‐flavors of meat products.
Production of process flavorings from methionine, thiamine with d‐xylose or dextrose by direct extrusion: Physical properties and volatile profiles
Authors: Sasanam Sirinapa , Rungsardthong Vilai , Thumthanaruk Benjawan , Wijuntamook Sombat , Rattananupap Vasan , Vatanyoopaisarn Savitri , Puttanlek Chureerat , Uttapap Dudsadee , Mussatto Solange I. 
Published: February 2022

AbstractThe conventional method to produce process flavoring is non‐continuous, time consuming, and generates a high volume of effluent. This research aimed to evaluate the use of methionine, thiamine, and reducing sugars to develop process flavorings by direct extrusion, as a potential alternative to the conventional method. The mixed substrates consisted of methionine: d‐xylose (MX), methionine: dextrose (MD), thiamine: d‐xylose (TX), and thiamine: dextrose (TD) at 80:20 w/w. Three barrel temperatures of the extruder were controlled at 65, 80, and 50°C, respectively, a screw speed of 30 rpm and feed rate at 3 kg/hr. Appearance, pH, odor, and taste description of the product from each mixture were determined. Volatile compounds, possibly occurred from the Maillard reaction during the extrusion were analyzed by gas chromatography–mass spectrometry. The products exhibited different levels of meaty odor and bitter taste. Those obtained from MD showed the highest L* (lightness, 85.37) and frequency for just‐about‐right in terms of taste (33.33%) and odor (60.00%). Products from MX and MD presented the highest frequency for intense taste, and higher frequency for color compared to TX and TD. More volatile compounds were detected from the use of methionine than from thiamine. The key meaty odor compounds such as dimethyl disulfide, dimethyl trisulfide, methional, and methanethiol were found in the samples from MX and MD, while only dimethyl disulfide was detected in the mixture of TX and TD. Finally, the results demonstrated that direct extrusion reaction from methionine and d‐xylose or dextrose is a highly efficient method to produce meaty process flavorings.Practical ApplicationThe manuscript describes the production of process flavorings that exhibited meaty flavors by extrusion process. Physical properties, volatile profiles, and sensory evaluation of the products from methionine, thiamine, d‐xylose, and glucose were evaluated. The extruded products from methionine and dextrose exhibited acceptable color, taste, and odor and presented many volatiles compounds contributing to meaty flavors. The results revealed the high potential to use a direct extrusion process with very low effluent, compared to the conventional method, to produce meaty flavors for industrial application.