Comparative analysis of RADAR vs. conventional techniques for AVF maturation in patients with blood viscosity and vessel elasticity-related diseases through fluid-structure interaction modeling: Anemia, hypertension, and diabetes.

Purpose: This study aims to compare two surgical techniques, the standard Vein-to-Artery and the newer Artery-to-Vein (Radial Artery Deviation And Reimplantation; RADAR), for enhancing the success of Arterio-Venous Fistula maturation in end-stage renal disease patients. The impact of diseases like anemia, diabetes, hypertension, and chronic kidney disease were considered. The goals are to advance Arterio-Venous Fistula (AVF) surgery, improve patient outcomes, and contribute to evidence-based surgical guidelines.

Tissue poromechanical deformation effects on steam pop likelihood in 3-D radiofrequency cardiac ablation.

Radiofrequency Cardiac Ablation (RFCA) is a common procedure that heats cardiac tissue to destroy abnormal signal pathways to eliminate arrhythmias. The complex multiphysics phenomena during this procedure need to be better understood to improve both procedure and device design. A deformable poromechanical model of cardiac tissue was developed that coupled joule heating from the electrode, heat transfer, and blood flow from normal perfusion and thermally driven natural convection, which mimics the real tissue structure more closely and provides more realistic results compared to previous models.

The advanced concepts for septal l-strut re-designing in septorhinoplasty for better strength and stability by considering of center of gravity.

Purpose: This study contributes to the multidisciplinary understanding of septal L-strut reshaping and introduces innovative surgical design concepts based on engineering principles of static equilibrium. The objective is to enhance structural strength and stability, ultimately leading to improved surgical outcomes.

Method: Finite element analysis is employed to model the three-dimensional septal cartilage in septoplasty.

Evaluation of Pulsed Electric Field and Conventional Thermal Processing for Microbial Inactivation in Thai Orange Juice.

A pulsed electric field (PEF) is a technology used for microbial inactivation in food and beverages. This study aimed to examine the effect of PEF treatment on microbial inactivation and quality parameters in Thai orange juice (TOJ). The results showed that PEF and conventional thermal pasteurization (CTP) can be performed for inactivation of and in TOJ.