Out-of-hospital care of postpartum hemorrhage: a scoping review.

Objective: Given the paucity of information on managing out-of-hospital postpartum hemorrhage, this scoping review aimed to systematically map current literature on the scope, depth, and key concepts on the topic, as well as identify gaps and areas for further study.

Introduction: Postpartum hemorrhage is characterized by blood loss after childbirth that endangers hemodynamic stability of the mother. It can cause rapid deterioration if not managed promptly and remains the leading cause of maternal morbidity and mortality worldwide, particularly in resource-limited, out-of-hospital settings; however, knowledge about its management is limited.

Clinical Pilates exercises for adults with chronic low back pain improve single-leg squat postural control and lumbopelvic-hip flexibility.

Background: Pilates is a frequently used management strategy for chronic low back pain for its efficacy in pain relief and function. However, movement performance changes such as single-leg squat have not been studied. It is also unclear if simple movement-specific Pilates exercises lead to changes in lower back or hamstrings flexibility.

Development and validation of machine learning-derived frailty index in predicting outcomes of patients undergoing percutaneous coronary intervention.

Introduction: Frailty is associated with increased mortality in patients with percutaneous coronary intervention (PCI). Existing operationalized frailty measurement tools are limited and require resource intensive process. We developed and validated a tool to identify and stratify frailty using collected data for patients who underwent PCI and explored its predictive power to predict adverse clinical outcomes post PCI.

Modulating the aroma and taste profile of soybean using novel strains for fermentation.

A key factor influencing consumer acceptance of soybean products is the aroma and taste profile, which can be modulated through fermentation using unique microbial strains. This study aimed to identify and characterize novel microbial strains with the potential to enhance flavour profiles including umami, while reducing undesirable flavour notes such as beany aromas. The results showed an 800% (8-fold) increase in free amino acids in samples fermented with , which correlated with an increase in umami intensity as measured using an E-tongue.