Tautology explains evolution without variation and selection. A Comment on: 'An evolutionary process without variation and selection' (2021), by Gabora .

Gabora and Steel (Gabora L, Steel M. 2021 An evolutionary process without variation and selection. 18, 20210334.

Towards a revision of the Palaearctic species of Hellwig, 1798, subgenus Motschulsky, 1860 (Coleoptera, Scarabaeidae, Aphodiinae).

The Palaearctic species of Aphodius Hellwig, 1798, subgenus Liothorax Motschulsky, 1860 are revised using a combination of chromosome analysis, molecular phylogenetics and morphological statistical analysis. Sixteen species are recognised, one of which is shown to comprise two subspecies. Based mainly on the morphology of the aedeagal endophallus and the phylogenetic analysis, they are placed in two groups: the.

Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products.

Spicy hot red pepper, the most popular spice in Ethiopia, is also locally known as , which is highly valued for its pungency, flavor, and color. The spicy hot red pepper powder is used to flavor and other stews, as well as different forms of condiments. The aim of this study was to measure the phytochemical content of raw spices (black cumin, garlic, ginger, and cardamom) and control hot red pepper (HRP), as well as the raw and cooked experimental and commercial spicy hot red pepper products.

Radiomics and Clinical Data for the Diagnosis of Incidental Pulmonary Nodules and Lung Cancer Screening: Radiolung Integrative Predictive Model.

Introduction: Early diagnosis of lung cancer (LC) is crucial to improve survival rates. Radiomics models hold promise for enhancing LC diagnosis. This study assesses the impact of integrating a clinical and a radiomic model based on deep learning to predict the malignancy of pulmonary nodules (PN).

Effects of polyols at low concentration on the release of sweet aroma compounds in model soda beverages.

Unlabelled: This study investigated the effect of polyols erythritol, d-mannitol, and maltitol on the volatility of aroma compounds γ-butyrolactone, 3-methyl-1-butanol, and 2-phenylethanol in aqueous solution. Headspace solid-phase microextraction/gas chromatography and diffusion-ordered nuclear magnetic resonance techniques were used to obtain information on aroma-food matrix interaction. Results demonstrated that adding polyols at final low concentrations of 5% or 10% (/w) to an aqueous solution of 2-phenylethanol reduced the release of vapor-phase aromas, except in the case of 3-methyl-1-butanol, which was not affected by the presence of polyols in the liquid matrix.