Results 51 to 60 of about 8,128 (260)
Cheese powders as emulsifier in mayonnaise
, 2021 Egg is well known to have great emulsifying properties in emulsion systems such as mayonnaise. However, egg yolk is a food allergen leading to the need for alternatives.
Bettera, L +7 more
core +1 more source
Digital Cognitive Phenotyping for Differential Diagnosis and Monitoring in Neurological Conditions
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objective To assess the utility, accessibility, and equivalence to supervised scales of online cognitive assessment in older individuals with cognitive impairment. Methods Patients with Alzheimer's disease (AD, n = 31), idiopathic normal pressure hydrocephalus (iNPH, n = 26), and traumatic brain injury (TBI, n = 23) completed online cognitive ...
Martina Del Giovane +10 more
wiley +1 more source
Arterial Spin‐Labeling MRI at the Cortical‐CSF Interface: A Novel Biomarker in Alzheimer Disease
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Background/Objective Arterial spin‐labeling (ASL) MRI can measure perfusion signal adjacent to CSF spaces and may provide information regarding CSF‐adjacent water transport physiology. We developed an automated pipeline to extract cortical‐CSF interface (IF) perfusion for comparison between Alzheimer disease (AD) and cognitively normal ...
Mona Asghariahmadabad +22 more
wiley +1 more source
Utility of the APE2 Score as a Diagnostic Tool for Autoimmune Encephalitis
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objective To retrospectively evaluate the diagnostic performance of the Antibody Prevalence in Epilepsy and Encephalopathy (APE2) score relative to clinician‐adjudicated autoimmune encephalitis (AE) and the Graus criteria in a tertiary neuroimmunology referral cohort, including antibody‐negative AE.
Bijoya Basu +3 more
wiley +1 more source
Analysis of the rheological properties of mayonnaise sauces obtained with the use of sodium alginate polysaccharide [PDF]
BIO Web of ConferencesThe article discusses the possibility of using sodium alginate as an additive in emulsified food products - mayonnaise sauce-to improve its functional properties.
Sokolan Nina +4 more
doaj +1 more source
Arthritis Care &Research, EarlyView.Objective This research article aims to describe the prevalence, associations, and health‐related quality of life (HRQoL) impact of mucocutaneous features of systemic lupus erythematosus (SLE). Methods Data from the Asia‐Pacific Lupus Collaboration cohort were analyzed (2013–2021).
Amanda M. Saracino +42 more
wiley +1 more source
Reply to “Comment on ‘The Mayonnaise Effect’” [PDF]
The Journal of Physical Chemistry B, 2018 No abstract available.
openaire +3 more sources
Arthritis Care &Research, EarlyView.Objective Hydroxychloroquine (HCQ) is a cornerstone therapy in systemic lupus erythematosus (SLE), but the weight‐based dosing does not account for clinical factors that can introduce individual variability in drug metabolism and clearance. We leveraged longitudinal data from a prospective SLE cohort to identify clinical factors that predict ...
Jay J. Patel +6 more
wiley +1 more source
Future FoodsAlthough egg yolk is widely valued for its nutritional contribution and excellent emulsifying functionality in mayonnaise, its high fat and cholesterol content has increased interest in developing healthier and plant-based alternatives.
Forouzan Jalalizand +4 more
doaj +1 more source
Discordance Between Patient and Physician Global Assessments in Early Systemic Sclerosis
Arthritis Care &Research, EarlyView.Objective This study aims to identify factors associated with patient global assessment (PtGA) and physician global assessment (PhGA) and discordance between them in systemic sclerosis (SSc). Methods Data from adults with early SSc (<5 years) from the Collaborative National Quality and Efficacy Registry were included.
Ellen Romich +35 more
wiley +1 more source