Meta-epidemiology and reporting characteristics of mapping reviews: a scoping review.

Objectives: To investigate the meta-epidemiology and reporting characteristics of mapping reviews.

Study Design And Setting: We conducted a scoping review of a sample of recent mapping reviews (2022-2023) by searching nine electronic databases and eleven institutional websites up to January 2024. A 28-item reporting checklist, developed by our team and based on existing guidance and methodological studies of mapping reviews, was employed to assess reporting characteristics.

Norwegian Consumers' Skepticism towards Smoke-Flavoring of Salmon-Is It for Real?

The aim of the present study was to explore Norwegian consumers' attitudes toward smoke-flavoring of cold smoked salmon (CSS), by conducting a digital survey and focus group discussions. Some of the smoke-flavoring techniques, like atomized purified condensed smoke, is considered healthier than conventional smoking. Manufacturers of CSS are, however, hesitant to use all kinds of smoke-flavoring due to expected consumer skepticism.

Plasma levels of BDNF and EGF are reduced in acute stroke patients.

Stroke affects almost 14 million people worldwide each year. It is the second leading cause of death and a major cause of acquired disability. The degree of initial impairment in cognitive and motor functions greatly affects the recovery, but idiosyncratic factors also contribute.

Microbial Safety and Sensory Analyses of Cold-Smoked Salmon Produced with Sodium-Reduced Mineral Salts and Organic Acid Salts.

Cold-smoked (CS) salmon contains high levels of sodium salts, and excess dietary sodium intake is associated with an array of health complications. CS salmon may also represent a food safety risk due to possible presence and growth of the foodborne pathogen Listeria monocytogenes which may cause fatal human infections. Here we determine how reformulated CS salmon using commercial sodium-reduced salt replacers containing KCl (e.

In-Line Estimation of Fat Marbling in Whole Beef Striploins () by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin.

Fat marbling, the amount, and distribution of intramuscular fat, is an important quality trait for beef loin () and is closely connected to sensory properties such as tenderness, juiciness, and flavor. For meat producers, it would be of value to grade and sort whole loins according to marbling on the production line. The main goal of this study was to evaluate high-speed NIR hyperspectral imaging in interaction mode (760-1047 nm) for in-line measurement of sensory assessed marbling in both intact loins and loin slices.