Results 41 to 50 of about 6,891,200 (292)

Anti‐CD20 Discontinuation Versus Continuation in People Aged Over 50 With Non‐Active Multiple Sclerosis

Annals of Clinical and Translational Neurology, EarlyView.
ABSTRACT Objective To determine whether discontinuing anti‐CD20 therapy in people with relapsing‐onset MS aged over 50 is associated with an increased risk of relapse, inflammatory activity, confirmed disability accrual, and serious infection compared with continuing therapy.
Alexia Moukhine, Fabien Rollot, Romain Casey, Nicolas Collongues, Sandra Vukusic, Guillaume Mathey, Anne Laure Dubessy, Jonathan Ciron, Jérôme De Seze, Aurélie Ruet, Pierre Labauge, Arnaud Kwiatkowski, Hélène Zephir, Caroline Papeix, Gilles Defer, Christine Lebrun‐Frenay, David Axel Laplaud, Eric Berger, Eric Thouvenot, Jean Pelletier, Abdullatif Al Khedr, Olivier Casez, Bertrand Bourre, Abir Wahab, Laurent Magy, Jean‐Philippe Camdessanché, Ines Doghri, Solène Moulin, Mariana Sarov Rivière, Karolina Hankiewicz, Amélie Dos Santos, Corinne Pottier, Eric Manchon, Jennifer Aboab, Maia Tchikviladze, Thomas David, Gilles Edan, Emmanuelle Le Page, Laure Michel, Anne Kerbrat, OFSEP Investigators   +40 more
wiley   +1 more source

Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties

Applied Sciences
This study aimed to determine the baking quality of rye flour in terms of the content and properties of its polysaccharides, i.e., starch and pentosans.
Sylwia Stępniewska, Grażyna Cacak-Pietrzak, Anna Szafrańska, Ewa Ostrowska-Ligęza, Agnieszka Salamon, Hanna Kowalska   +5 more
doaj   +1 more source

Immunosuppressive Drug Use in Limited Systemic Sclerosis: An International Survey

Arthritis Care &Research, EarlyView.
Objective Current guidelines recommend immunosuppressive treatment for diffuse cutaneous systemic sclerosis but are less clear on their use in limited cutaneous systemic sclerosis (lcSSc) in the absence of internal organ complications. We conducted an international survey to understand current immunosuppressive drug prescribing patterns in lcSSc ...
Sabrina Hoa, Yicheng Mu, Marie Hudson, Janet Pope   +3 more
wiley   +1 more source

Heat and Mass Transfer during Baking: Product Quality aspects [PDF]

, 2005
Most food product qualities are developed during heating processes. Therefore the internal heating and mass transfer of water are important aspects in food processing. Heating of food products is mostly induced by convection heating.
Hadiyanto, H.
core   +3 more sources

THE PROBLEM OF ASSESSING THE BAKING QUALITY OF WHEAT WITH GENETICALLY DIFFERENT ALLELES OF STORAGE PROTEINS

Zernovì Produkti ì Kombìkorma, 2023
The article is devoted to the study of the wheat samples of the 3rd classwith the same quality indicators according to DSTU 3768, but had different baking properties. In particular, the “strength” of flour (W) significantly differed. The quantitative and
I. Toporash, M. Chervonis, O. Voloshenko
doaj   +1 more source

Climate variability and wheat baking quality [PDF]

New Zealand Journal of Crop and Horticultural Science, 1995
Abstract The influence of climatic factors on the baking quality of bread wheat was explored by establishing relationships between Mechanical Dough Development (MDD) bake scores and monthly temperature and rainfall from November to January. Wheat quality data for Triticum aestivum
M. J. Salinger, P. D. Jamieson, J. V. Johnstone   +2 more
openaire   +1 more source

Extending Service Beyond Active Duty: Generalizability of Rheumatoid Arthritis Research Conducted Among US Veterans

Arthritis Care &Research, EarlyView.
Biomedical research involving US veterans continues to advance health care beyond the Veterans Health Administration. This is particularly true in rheumatoid arthritis (RA), where veteran‐centric research has uncovered novel insights into pathogenesis, risk factors, and disease manifestations, informing clinical care and research across both veteran ...
Austin M. Wheeler, Joshua F. Baker, Jennifer L. Barton, Maria I. Danila, Tate M. Johnson, Kamini Kuchinad, Kaleb Michaud, Amir A. Razmjou, J. Steuart Richards, Namrata Singh, Isaac D. Smith, Katherine D. Wysham, Grant W. Cannon, Bryant R. England, Amy Joseph, Deana Lazaro, Katherine P. Liao, Courtney Loecker, Andreas Reimold, Beth I. Wallace, Ted R. Mikuls   +20 more
wiley   +1 more source

Baking Quality of Winter Wheat Varieties in Organic Farming [PDF]

, 2009
The technological value of wheat is negatively influenced by organic methods of cultivation. The critical factor is the crude protein content and quality.
Moudry, Jan (Jr.), Moudry, Jan, Capouchova, Ivana, Konvalina, Petr   +3 more
core   +1 more source

Finned wafer baking plates for heat transfer and distribution

Seatific Journal
Wafer baking is a recognized process in food industry, and there is a large worldwide demand to develop wafer baking equipment for the current trends, namely, high-productivity, high quality with lower wastes and lower energy expenditure. This work deals
Márcio Carzino, George Stanescu, Marcelo Errera   +2 more
doaj   +1 more source

The Effect of Beans and Baking on Banana Bar Qualities

Jurnal Teknologi dan Industri Pangan, 2022
Beans are good protein sources for producing banana bars for emergency foods. According to the previous reports, the baking temperatures and times affect the quality of the banana bar. This study aims to evaluate the effect of bean flour types (soybean,
Riyanti Ekafitri, Dewi Desnilasari, Rhestu Isworo, Dian Rachmawanti Afandi, Rohmah Luthfiyanti   +4 more
doaj   +1 more source