Impact of Cognitive VR vs. Traditional Training on Emotional Self-Efficacy and Cognitive Function in Patients with Multiple Sclerosis: A Retrospective Study Focusing on Gender Differences.

Background And Aim: While conventional MS rehabilitation primarily addresses physical and cognitive symptoms, recent advances in VR technology offer immersive environments that facilitate both emotional and cognitive skill development. The purpose of this study is to evaluate the impact of VR-based training on emotional self-efficacy in multiple sclerosis (MS) patients and examine its association with cognitive function improvement. Additionally, this study aims to explore potential gender differences in these outcomes, hypothesizing that gender may influence the effectiveness of VR-based rehabilitation, which could inform more tailored approaches for emotional and cognitive rehabilitation in MS.

Replacing preservative E 252 with powdered dried sumac (Rhus coriaria L.) fruits in "Suino Nero dei Nebrodi" salamis: Effects on microbiological, physicochemical, and antioxidant properties.

The aim of this study was to develop health-oriented fermented salamis by replacing synthetic preservative (E 252) with dried Sumac (Rhus coriaria) fruit powder (DSFP). The salamis were produced at an industrial scale using meat from the "Suino Nero dei Nebrodi" breed, without adding starter cultures. The experimental design included four different salami productions: CTR, control production without nitrate salt and DSFP; CMC, commercial control production with nitrate salt but without DSFP; EXP1, experimental production without nitrate salt but with DSFP; and EXP2, experimental production with both nitrate salt and DSFP.

Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse.

Mango, a tropical fruit celebrated for its delightful fragrance and high nutritional value, generates significant waste during processing, with approximately 35-60% of the fruit being discarded. However, this waste contains valuable components, such as fibre, carotenoids, polyphenols, and other bioactive compounds. In an effort to repurpose mango peel, this study dehydrated it to create mango peel powder (MPP), which was then incorporated into sourdough bread to produce functional breads with enhanced nutritional value.

Citrus wastewater as a source of value-added products: Quali-quantitative analysis and in vitro screening on breast cancer cell lines.

Citrus wastewater from industries is a source of bioactive compounds whose recovery could be a useful approach to convert processing waste into potential resources to be exploited in food, pharmaceutical, and chemical companies. Citrus wastewater, obtained from the industrial processing of Citrus sinensis, was freeze-dried and qualitative/quantitative evaluated using HPLC/MS Q-TOF analysis. Antiproliferative activity was investigated on MDA-MB-231 (triple-negative breast cancer cell line), MCF-7 (breast cancer cell line), and its multidrug-resistant variant MCF-7R.