Results 321 to 330 of about 18,168,317 (392)

A Wireless, Battery‐Free Artificial Throat Patch with Deep Learning for Emotional Speech Recognition

Advanced Science, EarlyView.
In this work, Xu and co‐workers develop a wireless, battery‐free artificial throat patch system (ATPS) consisting of a carbon nanotube‐based thin‐film strain sensor and a miniaturized flexible printed circuit board, to enable real‐time sensing of throat signals.
Bingxin Xu, Guanming Lin, Xiaohui Hong, Chuting Liu, Xinyi Qu, Kangjian Jiao, Lei Zhang, Bingzhe Xu, Jun Yan, Yancong Qiao, Xudong Lin   +10 more
wiley   +1 more source

Genome-Wide Gene-Environment Interaction Analyses to Understand the Relationship between Red Meat and Processed Meat Intake and Colorectal Cancer Risk. [PDF]

Cancer Epidemiol Biomarkers Prev
Stern MC, Sanchez Mendez J, Kim AE, Obón-Santacana M, Moratalla-Navarro F, Martín V, Moreno V, Lin Y, Bien SA, Qu C, Su YR, White E, Harrison TA, Huyghe JR, Tangen CM, Newcomb PA, Phipps AI, Thomas CE, Kawaguchi ES, Lewinger JP, Morrison JL, Conti DV, Wang J, Thomas DC, Platz EA, Visvanathan K, Keku TO, Newton CC, Um CY, Kundaje A, Shcherbina A, Murphy N, Gunter MJ, Dimou N, Papadimitriou N, Bézieau S, van Duijnhoven FJB, Männistö S, Rennert G, Wolk A, Hoffmeister M, Brenner H, Chang-Claude J, Tian Y, Le Marchand L, Cotterchio M, Tsilidis KK, Bishop DT, Melaku YA, Lynch BM, Buchanan DD, Ulrich CM, Ose J, Peoples AR, Pellatt AJ, Li L, Devall MAM, Campbell PT, Albanes D, Weinstein SJ, Berndt SI, Gruber SB, Ruiz-Narvaez E, Song M, Joshi AD, Drew DA, Petrick JL, Chan AT, Giannakis M, Peters U, Hsu L, Gauderman WJ.   +71 more
europepmc   +1 more source

Bidirectional Photoadaptive Organic Heterojunction Synaptic Transistors for Accurate Image Recognition in Machine Vision Systems

Advanced Science, EarlyView.
Bidirectional photoadaptive organic synaptic phototransistors are developed using complementary n–n and n‐p heterojunctions. These devices enable intelligent in‐sensor processing, markedly enhancing image contrast and edge features under adverse lighting, and achieve a recognition accuracy of 97.4% within ten training cycles for machine vision ...
Di Xue, Hongyu Liu, Yingying Zhang, Feng Ding, Jie Lu, Yao Yin, Zi Wang, Jianlong Xu, Lifeng Chi, Lizhen Huang   +9 more
wiley   +1 more source

Use of Different O/W or W/O Emulsions as Functional Ingredients to Reduce Fat Content and Improve Lipid Profile in Spanish Cured Processed Meat Product ('Chorizo'). [PDF]

Foods
Martínez E, Vieira Júnior WG, Álvarez-Ortí M, Rabadán A, Pardo JE.   +4 more
europepmc   +1 more source

Regarding: the impacts of partial replacement of red and processed meat with legumes or cereals on protein and amino acid intakes: a modelling study in the Finnish adult population. [PDF]

Ann Med
Mariotti F, Gardner C, Fouillet H, Huneau JF.   +3 more
europepmc   +1 more source

Modelling the replacement of red and processed meat with plant-based alternatives and the estimated effect on insulin sensitivity in a cohort of Australian adults. [PDF]

Br J Nutr
Goode JP, Smith KJ, Breslin M, Kilpatrick M, Dwyer T, Venn AJ, Magnussen CG.   +6 more
europepmc   +1 more source

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N-Nitrosamines: A Potential Hazard in Processed Meat Products.

The Journal of the Science of Food and Agriculture, 2023
To processed meat products, nitrite, nitrate, and their salts are added to improve color, flavor, and shelf life, and lowering the microbial burden.
Gülsüm Deveci, N. Tek
semanticscholar   +1 more source

Future trends of processed meat products concerning perceived healthiness: A review.

Comprehensive Reviews in Food Science and Food Safety, 2021
The 21st-century consumer is highly demanding when it comes to the health benefits of food and food products. In the pursuit of attracting these consumers and easing the rise in demand for high-quality meat products, the processed meat sector is ...
I. Badar, Haotian Liu, Qian Chen, Xiufang Xia, B. Kong   +4 more
semanticscholar   +1 more source

Main animal fat replacers for the manufacture of healthy processed meat products

Critical reviews in food science and nutrition, 2022
The technological, sensory, and nutritional characteristics of meat products are directly related to their animal fat content. Adding animal fat to meat products significantly influences their sensory properties, such as color, taste, and aroma.
Rubén Domínguez, J. Lorenzo, M. Pateiro, P. E. Munekata, Bibiana Alves dos Santos, Mariana Basso Pinton, A. Cichoski, P. C. Bastianello Campagnol   +7 more
semanticscholar   +1 more source