Publications by authors named "F L Ibanez"
, a rice with an intermediate amylose content, is suitable for (a traditional Spanish dish) due to its ability to withstand cooking and absorb flavors. In this study, high-pressure processing (HPP) at 400 and 600 MPa (10 min) was used as a pretreatment to improve the properties of rice cooked by either boiling or microwaving. The microstructure and pasting properties of unpressurized and pressurized rice were examined.
View Article and Find Full Text PDFBackground: Patients with secondary acute myeloid leukemia who previously received hypomethylating agents for prior myeloid neoplasms (HMA-sAML) face a dismal prognosis.
Methods: The authors analyze the characteristics, therapeutic approaches, and outcomes of patients with HMA-sAML from the Programa Español para el Tratamiento de Hemopatías Malignas (PETHEMA) registry.
Results: A total of 479 patients were included, mostly from prior myelodysplastic syndrome (84%).
Article Synopsis
- Fanconi anemia (FA) is a rare genetic disorder marked by varying symptoms and significant chromosome fragility, leading to severe health issues like cancer and bone marrow failure.
- The Spanish Registry of Patients with FA gathered data from 227 patients over 30 years, revealing an 86% cumulative cancer incidence by age 50, with outcomes differing based on chromosome fragility and specific gene mutations.
- Findings suggest that patients with mutations allowing some protein function (genetic hypomorphism) tend to have better health outcomes, indicating potential for new therapies that could enhance mutant FA protein function to improve patient prognosis.
Lycopene is usually extracted from the by-product of the tomato industry using organic solvents (OS) in combination with a physical technique. An emerging physical technique is high-pressure processing (HPP). This study aims to find a method by applying a green solvent (edible vegetable oils) in an HPP-assisted solid-liquid extraction.
View Article and Find Full Text PDFThe effect of fuel (hydrogen vs. butane) on the formation of volatile organic compounds (VOCs) and polycyclic aromatic hydrocarbons (PAHs) was evaluated for grilled horse meat (very low-fat and low-fat) cooking vertically. Gas chromatography-mass spectrometry was used to analyze PAHs and VOCs.
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