Results 71 to 80 of about 18,539 (282)
Aging and Cancer, EarlyView.ABSTRACT As global populations age, cancer is increasingly becoming a leading cause of morbidity and mortality among older adults, particularly in low‐ and middle‐income countries (LMICs). Despite accounting for the majority of new cancer cases and deaths, older individuals remain underrepresented in cancer research, clinical guidelines, and health ...
Ibrahim Bidemi Abdullateef +2 more
wiley +1 more source
Organic Spring Wheat Planting Date Trial [PDF]
, 2013 The local food movement has revived otherwise historical crops in Vermont including small-scale grains. As the demand for local organic wheat has risen over the last few years, University of Vermont Extension has been developing best agronomic practices ...
Burke, Conner +5 more
core +1 more source
Refractory Status Epilepticus Treated With Bilateral Pulvinar Deep Brain Stimulation—A Case Study
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT New‐onset refractory status epilepticus (NORSE) arises without an identifiable cause or prior epilepsy history, with a 16%–27% mortality rate and significant long‐term neurological sequelae. Neuromodulation such as deep brain stimulation (DBS) targeting the anterior and centromedian thalamic nuclei has shown promise when the traditional ...
Mengxuan Tang +16 more
wiley +1 more source
FoodsSoybean whey contains high levels of off-flavors and anti-nutritional factors and is generally considered unsuitable for direct application in the food industry.
Xinyu Zhang +5 more
doaj +1 more source
The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor
Fermentation, 2018 Beer is a complex beverage containing a myriad of flavor- and aroma-active compounds. Brewers strive to achieve an appropriate balance of desired characters, while avoiding off-aromas and flavors.
Michael Lentz
doaj +1 more source
Use of the random amplified polymorphic DNA technique to characterize soybean (Glycine max (L.) Merrill) genotypes. [PDF]
, 2018 We have started a breeding program to genetically eliminate. the lipoxygenase isozymes (LOX) from soybean seeds. These enzymes are believed to be lhe main cause of off-flavors in soybean products.
BARROS, E. G. de +4 more
core
Determination of the Organoleptic Quality of Hard Dough Biscuits during the Shelf Life by Chemical Analysis [PDF]
, 2017 The variations of moisture, pH, free fatty acids (FFA), peroxide value (PV), total carbonyl content (TCC) and organoleptic properties of hard dough biscuits packed with double laminated wrapper, were studied for 56 days of storage under accelerated shelf
Navaratne, S. B. (S) +1 more
core +1 more source
Lessons Learned From a Delayed‐Start Trial of Modafinil for Freezing of Gait in Parkinson's Disease
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objective Freezing of gait (FOG) in people with Parkinson's disease (PwPD) is debilitating and has limited treatments. Modafinil modulates beta/gamma band activity in the pedunculopontine nucleus (PPN), like PPN deep brain stimulation. We therefore tested the hypothesis that Modafinil would improve FOG in PwPD.
Tuhin Virmani +8 more
wiley +1 more source
BIO Web of Conferences, 2019 Low molecular weight volatile sulfur compounds are associated with the “reductive” off flavor of wines. The formation of 15 sulfide off-flavor compounds has been monitored with a novel HS-SPME GC-PFPD method and SIDA quantification during white wine ...
Wegmann-Herr P., Ullrich S., Durner D.
doaj +1 more source
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objective People with epilepsy (PWE) may experience cognitive deficits but fail to undergo formal evaluation. This study compares cognitive status between PWE and healthy controls in the West African Republic of Guinea. Methods A cross‐sectional, case–control study was conducted in sequential recruitment phases (July 2024–July 2025) at Ignace ...
Maya L. Mastick +14 more
wiley +1 more source