Predictors of drooling severity in people with Parkinson's disease.

Background: Drooling, defined as the unintentional loss of saliva from the anterior oral cavity, remains poorly understood in terms of the underlying clinical factors in people with Parkinson's disease (PwP). This study aims to clarify these factors by analyzing predictors and secondarily the correlates with the severity of drooling in PwP.

Methods: We conducted a cross-sectional study involving 42 PwP with drooling and 59 without drooling.

and for Fermentation of Four Different Coffee Varieties.

One strategy for adding unique characteristics and flavors to improve coffee quality is the selection of starter microorganisms. Here, we aimed to evaluate the effect of LNFCA11 and B10 as starter cultures on the quality of four different wet-fermented coffee varieties. Microbiological, molecular, and chemical analyses were carried out to identify yeast, bacteria, volatile compounds, carbohydrates and bioactive compounds in coffee.

Conceptual framework for the associations between trunk and lower limb muscle parameters and physical performance in community-dwelling older women.

Background: Muscle status plays an important role in the achievement of good physical performance. However, which muscle group and muscle parameters are associated with different physical tasks is not well defined.

Objective: To determine the association between trunk and lower limb muscles and physical performance in community-dwelling older women.

Standing balance test for fall prediction in older adults: a 6-month longitudinal study.

Background: A core component of older adult health care assessment includes identifying fall risk, which also includes identifying those with subtle balance deficits.

Objective: To compare body displacement of the Center of Pressure (CoP) and time held during the balance test. Also, to examine whether balance tests at baseline can predict falls after 6 months.

Co-Encapsulation of Coffee and Coffee By-Product Extracts with Probiotic .

Coffee and coffee by-products contain several chemical compounds of great relevance, such as chlorogenic acid (CGA), trigonelline, and caffeine. Furthermore, yeasts have been the target of studies for their use as probiotics because of their interesting biochemical characteristics. The combined administration of probiotic microorganisms with components that provide health benefits mediated by alginate encapsulation is an alternative that ensures the stability of cells and chemical compounds.