Results 81 to 90 of about 3,326,305 (294)
SNUPN‐Related Muscular Dystrophy: Novel Phenotypic, Pathological and Functional Protein Insights
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objective SNUPN‐related muscular dystrophy or LGMDR29 is a new entity that covers from a congenital or childhood onset pure muscular dystrophy to more complex phenotypes combining neurodevelopmental features, cataracts, or spinocerebellar ataxia. So far, 12 different variants have been described.
Nuria Muelas +18 more
wiley +1 more source
Nanoemulsions and Their Potential Applications in Food Industry
Frontiers in Sustainable Food Systems, 2019 Nanoemulsions have small droplet size and are kinetically stable colloidal systems. They have enhanced functional properties in comparison to conventional emulsions.
Jamuna Bai Aswathanarayan +1 more
doaj +1 more source
Diffusion Tractography Biomarker for Epilepsy Severity in Children With Drug‐Resistant Epilepsy
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objective To develop a novel deep‐learning model of clinical DWI tractography that can accurately predict the general assessment of epilepsy severity (GASE) in pediatric drug‐resistant epilepsy (DRE) and test if it can screen diverse neurocognitive impairments identified through neuropsychological assessments.
Jeong‐Won Jeong +7 more
wiley +1 more source
Glymphatic Dysfunction Reflects Post‐Concussion Symptoms: Changes Within 1 Month and After 3 Months
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objective Mild traumatic brain injury (mTBI) may alter glymphatic function; however, its progression and variability remain obscure. This study examined glymphatic function following mTBI within 1 month and after 3 months post‐injury to determine whether variations in glymphatic function are associated with post‐traumatic symptom severity ...
Eunkyung Kim +3 more
wiley +1 more source
Muhandisī-i Bihdāsht-i Muḥīṭ, 2017 Background: Nowadays food processing technology to extend life or improve the appearance, composition, texture, taste, color, smell, and nutrition value of the food is brought to the use of food additives.
Sakineh Molaei Tavani1 +3 more
doaj
Green vegetation: a promising source of color dyes
Green Processing and Synthesis, 2019 The present study aimed for the extraction of color dyes from different sources, such as Brassica oleracea, Brassica campestris, Citrus limon, Citrus limetta, Tagetes erecta, Spinacea oleracea, Beta vulgaris, Rosa indica and Curcuma longa.
Jaffer Mehwish +3 more
doaj +1 more source
Asperyellone – a suitable coloring agent for protein based textile fabrics: an approach on production, characterization and application [PDF]
, 2019 A. Gnanamani +3 more
openalex +1 more source
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objective To investigate the value of constructing models based on habitat radiomics and pathomics for predicting the risk of progression in high‐grade gliomas. Methods This study conducted a retrospective analysis of preoperative magnetic resonance (MR) images and pathological sections from 72 patients diagnosed with high‐grade gliomas (52 ...
Yuchen Zhu +14 more
wiley +1 more source
Organic dye anchor peptide conjugates as an advanced coloring agent for polypropylene yarn [PDF]
, 2020 Marc Zimmermann +6 more
openalex +1 more source
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objective Glioma recurrence severely impacts patient prognosis, with current treatments showing limited efficacy. Traditional methods struggle to analyze recurrence mechanisms due to challenges in assessing tumor heterogeneity, spatial dynamics, and gene networks.
Lei Qiu +10 more
wiley +1 more source