Results 131 to 140 of about 135,364 (264)
Abstract The artificial intelligence (AI) revolution is upon us. It will inevitably form a central component of epilepsy workflows and patient advocacy. Therefore, it behooves us as health care providers to ride the crest of this wave and guide its direction for the benefit of all people with epilepsy.
Colin B. Josephson +13 more
wiley +1 more source
Pan-genome analysis of wax apple (<i>Syzygium samarangense</i>) and its association with fruit size and cold tolerance. [PDF]
Long X +8 more
europepmc +1 more source
ABSTRACT Objective Disturbances of glucose homoeostasis are claimed to act as both a consequence and maintaining factor in eating disorders (EDs). This study explored glucose trends and their association with real‐time food intake and self‐report eating psychopathology in a sample of patients with anorexia nervosa (AN) and binge‐eating disorder (BED ...
Marianna Rania +8 more
wiley +1 more source
SRC-YOLOv8n: a lightweight framework for fine-grained apple leaf disease detection with spatial detail preservation and multi-scale feature enhancement. [PDF]
Cui H +8 more
europepmc +1 more source
Abstract Background A handheld smartphone‐based computer vision algorithm (RealHorse® [RH]) offers accessible alternatives for equine gait analysis but requires validation against a gold‐standard three‐dimensional multicamera optical motion capture system (Qualisys® [QS]).
Karsten Key +4 more
wiley +1 more source
ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji +7 more
wiley +1 more source
Postharvest Preservation of Red Apples Using Edible Coatings and Packaging. [PDF]
Azadbakht M +4 more
europepmc +1 more source
Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security
ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob +3 more
wiley +1 more source
ABSTRACT Papaya (Carica papaya L.) production and marketability are strongly constrained by postharvest diseases, with anthracnose caused by Colletotrichum spp. representing the most significant threat. Traditional control relies on synthetic fungicides, which, although effective, face challenges such as the development of pathogen resistance ...
Raul Coimbra Miranda +5 more
wiley +1 more source

