Blood-Brain Barrier Permeability Study of Potential Neuroprotective Compounds Recovered From Plants and Agri-Food by-Products.

Plants and agri-food by-products represent a wide and renewable source of bioactive compounds with neuroprotective properties. In this research, various green extraction techniques were employed to recover bioactive molecules from (kalanchoe), epicarp of (tamarillo), and cooperage woods from (acacia) and (lenga), as well as a reference extract (positive control) from . (rosemary).

Sentinel lymph node BIOPSY after neoadjuvant therapy in breast cancer patients with lymph node involvement at diagnosis. Could wire localization of clipped node improve our results?

Introduction: Sentinel lymph node biopsy (SLNB) after neoadjuvant therapy (NAT) in node-positive (N+) breast cancer patients at diagnosis remains a controversial issue, with no consensus on implementation or safety.

Objectives: We sought to assess the accuracy of SLNB after NAT in biopsy-proven N+ cases at diagnosis and the efficacy and accuracy of wire localization of the clipped node to improve results.

Material And Methods: A cross-sectional diagnostic technique validation study in N+ patients following NAT was performed.

Corky off-flavor compounds in cork planks at different storage times before processing. Influence on the quality of the final stoppers.

Background: Cork companies store cork planks before processing them for a minimum of 6 months to dry up and to stabilize their texture and chemical composition, although many companies extend this storage period up to 12 months. However, there is no information about the influence of this seasoning period on their 'corky' off flavors. For this reason, the main compounds responsible for the 'cork taint' of planks stored before processing from 6 to 12 months were investigated.

Autochthonous Yeast from Pork and Game Meat Fermented Sausages for Application in Meat Protection and Aroma Developing.

The wild yeast community was studied in fermented sausages from pork and game meat (deer and wild boar) during the maturation process from different curing rooms. Although the biotechnological importance of yeasts in the maturation process of pork sausages is known, there is a lack of information for sausage maturation involving game meat. A total of 123 yeasts were isolated and, by amplifying and sequencing of the ITS region, were classified in 14 species.

Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage.

Wine lees from two grape varieties ( L. Cv. "verdejo" and "palomino") were studied as natural preservatives in deer burgers compared with the traditional additive sodium ascorbate.

Fingerprints of acacia aging treatments by barrels or chips based on volatile profile, sensorial properties, and multivariate analysis.

Background: Despite the acceptance of the use of chips as an alternative enological practice to traditional barrels, there is substantial interest in looking for parameters that enable the aging technique to be identified. In the present study, the volatile compound composition and sensorial characteristics of wines aged with chips and barrels of acacia wood were monitored with the aim of finding fingerprints that could be used to discriminate between the two types of aging.

Results: Principal component analysis (PCA) calculated from chemical outputs permitted the two aging techniques to be distinguished.