Results 61 to 70 of about 24,698,747 (249)

Effect of Stable Chlorine Dioxide and Vacuum-Packing Treatments on the Physicochemical and Volatile Flavor Properties of Pike Eel (Muraenesox cinereus) during Chilled Storage

open access: yesFoods, 2022
The effects of vacuum-packaging and stable chlorine dioxide treatments on the quality of pike-eel fillets were investigated during chilled storage for a period of up to 10 days.
Qi Du   +3 more
doaj   +1 more source

Obesity – a risk factor or a RISK factor for myocardial infarction? [PDF]

open access: yesBritish Journal of Pharmacology, 2006
The detrimental actions of leptin on cardiovascular function are well established. Smith et al. report the novel finding of a reduction of infarct size by exogenous leptin when given at reperfusion. The involvement of the reperfusion injury salvage kinase (RISK) pathway in such reduction of infarct size and its relation to ischemic pre‐ and ...
openaire   +3 more sources

Antibacterial Effect of Shrimp By-Products Hydrolysate on Specific Spoilage Organisms of Squid

open access: yesMolecules, 2023
In order to further develop and utilize shrimp processing by-products, in this study, a novel antibacterial hydrolysate of shrimp by-products by pepsin hydrolysis (SPH) was prepared. The antibacterial effect of SPH on specific spoilage organisms of squid
Luo Gu, Qiuyu Zhu, Xiaoyu Zou, Ru Song
doaj   +1 more source

Risk factor aggregation and stress testing [PDF]

open access: yesarXiv, 2023
Stress testing refers to the application of adverse financial or macroeconomic scenarios to a portfolio. For this purpose, financial or macroeconomic risk factors are linked with asset returns, typically via a factor model. We expand the range of risk factors by adapting dimension-reduction techniques from unsupervised learning, namely PCA and ...
arxiv  

Improvement of Gel Quality of Squid (Dosidicus gigas) Meat by Using Sodium Gluconate, Sodium Citrate, and Sodium Tartrate

open access: yesFoods, 2022
In order to improve the quality of squid surimi products, squid surimi gels were prepared using several types of organic salts under two heating conditions to study the effects of organic salts on squid gel properties.
Yanjiao Chu   +6 more
doaj   +1 more source

Cardiac risk factors [PDF]

open access: yesHeart, 2002
Healthy eating, physical exercise, and routine medical examinations have all been promoted on stamps. The 1994 stamp from …
A Hollman, M K Davies
openaire   +3 more sources

Structured risk model [PDF]

open access: yesarXiv, 2023
Income and risk coexist, yet investors are often so focused on chasing high returns that they overlook the potential risks that can lead to high losses. Therefore, risk forecasting and risk control is the cornerstone of investment. To address the challenge, we construct a multi-factor risk model on the basis of the classical multi-factor modeling ...
arxiv  

The Risks of Machine Learning Systems [PDF]

open access: yesarXiv, 2022
The speed and scale at which machine learning (ML) systems are deployed are accelerating even as an increasing number of studies highlight their potential for negative impact. There is a clear need for companies and regulators to manage the risk from proposed ML systems before they harm people.
arxiv  

Covariate-adjusted measures of discrimination for survival data [PDF]

open access: yes, 2015
MOTIVATION: Discrimination statistics describe the ability of a survival model to assign higher risks to individuals who experience earlier events: examples are Harrell's C-index and Royston and Sauerbrei's D, which we call the D-index.
Emerging Risk Factors Collaboration   +2 more
core   +2 more sources

Analysis of volatile compounds and flavor fingerprint in hairtail (Trichiurus lepturus) during air-drying using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)

open access: yesFrontiers in Nutrition, 2023
In the present study, changes in volatile compounds during processing were analyzed using the headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), to investigate the generation of aroma in hairtails (Trichiurus lepturus) during air-drying.
Yueqin Liao   +11 more
doaj   +1 more source

Home - About - Disclaimer - Privacy