Results 171 to 180 of about 1,325,161 (313)
Nondestructive Testing in Food Quality and Safety: Development and Applications. [PDF]
Pan M.
europepmc +1 more source
ABSTRACT Background Factors associated with relapse course and disability in myelin oligodendrocyte glycoprotein antibody‐associated disease (MOGAD) remain incompletely understood. Objectives To identify clinical and modifiable factors associated with relapse and disability in MOGAD. Methods In this ambispective multicentre cohort study using data from
Yingtao Wang +23 more
wiley +1 more source
Terahertz Spectroscopy for Food Quality Assessment: A Comprehensive Review. [PDF]
Yang J, Bai X, Wei M, Jiang H, Xu L.
europepmc +1 more source
Addressing Economic Insecurities Can Improve Patient‐Reported Outcomes in Lupus
Objective Economic insecurities, such as food, housing, transportation, and financial challenges, are modifiable risk factors and influence patient‐reported outcomes (PROs) in systemic lupus erythematosus (SLE). We examined the following: (1) associations between economic insecurities and PROs, and (2) the impact of screening and addressing economic ...
Jay Patel +8 more
wiley +1 more source
Retracted: Multidimensional Attention-Based CNN Model for Identifying Apple Leaf Disease
Journal of Food Quality
doaj +1 more source
Utilizing deep learning models for early detection and classification of fruit diseases: towards sustainable agriculture and enhanced food quality. [PDF]
Alrashdi I +5 more
europepmc +1 more source
Objective We assessed the effectiveness of PrismRA to improve clinical outcomes among patients with rheumatoid arthritis (RA) initiating treatment with a biologic or targeted synthetic disease‐modifying antirheumatic drug (b/tsDMARD). Methods PrismRA incorporated 19 gene expression features and four clinical features to assess a patient's likelihood of
Fenglong Xie +3 more
wiley +1 more source
RETRACTION: A Free-Space-Based Model for Predicting Peanut Moisture Content during Natural Drying
Journal of Food Quality
doaj +1 more source

