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| http://dx.doi.org/10.1097/00000658-195709000-00009 | DOI Listing |
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Alpha-fetoprotein (AFP) is reduced at 36 weeks' gestation in pregnancies destined to deliver small for gestational age infants.
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Translational Obstetrics Group, The Department of Obstetrics and Gynaecology, Mercy Hospital for Women, University of Melbourne, 163 Studley Road, Heidelberg 3084 Victoria, Australia; Mercy Perinatal, Mercy Hospital for Women, Victoria, Australia. Electronic address:
Alpha-fetoprotein (AFP) is a protein commonly used to screen for aneuploidy in pregnancy. This study measured circulating AFP in maternal plasma at 36 weeks' gestation preceding diagnosis of term preeclampsia or delivery of a small for gestational age infant (SGA; <10 % birthweight centile) in a case-cohort design (122 SGA; 23 preeclampsia; 182 controls). AFP was significantly reduced in SGA < 5th birthweight centile (n = 51; P = 0.
View Article and Find Full Text PDFBladder outlet procedures without augmentation cystoplasty: Long-term outcomes and association of preoperative bladder compliance with subsequent augmentation cystoplasty or urinary diversion and DMSA abnormalities.
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University of Texas Southwestern Medical Center and Children's Health Texas, USA. Electronic address:
Background: A bladder outlet procedure (BOP) without augmentation cystoplasty (AC) for incontinence from neurogenic bladder has risks including renal damage and future surgeries.
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Hepatitis A virus inactivation in phosphate buffered saline, apple juice and coconut water by 254 nm and 279 nm ultraviolet light systems.
Food Microbiol
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Department of Food Science, University of Tennessee, Knoxville, TN, 37996, USA. Electronic address:
Novel ultraviolet light emitting diodes (UV-C LED at 279 nm) are being investigated for broad-spectrum antimicrobial activity in addition to traditional mercury-lamp 254 nm UV-C systems. The goals of this study were to determine the doses required for hepatitis A virus (a resilient foodborne virus) inactivation in phosphate buffered saline (PBS, pH = 7.2), apple juice (AJ, pH = 4), and coconut water (CW, pH = 5), when treated with traditional 254 nm UV-C compared to 279 nm UV-C LED.
View Article and Find Full Text PDFUnveiling the aroma retention secrets in roasted ducks: Structural properties and formation mechanisms of micro-nano particles of aroma-containing compounds.
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Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China. Electronic address:
The study aimed to investigate changes in morphology, structural properties, volatile organic compounds (VOCs), and interbinding mechanisms of the micro-nano particles of aroma-containing compounds (MNPs-ACCs) in roasted ducks subjected to different roasting times (0, 20, 30, 40, 50, 60 min) with varied filtration scales (centrifugation, microfiltration, and ultrafiltration). The presence of MNPs-ACCs in roasted ducks was confirmed by the Tyndall effect, scanning electron microscopy, and electronic nose. These particles showed negative charge, increased size and ζ-potential, and decreased dispersion index with roasting times.
View Article and Find Full Text PDFInfluence of processing points on the flavor of meat balls braised with brown sauce.
Food Res Int
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Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China. Electronic address:
In this study, electronic nose, electronic tongue and solid-phase microextraction coupled with gas chromatography-olfactometry-mass spectrometry (SPME-GC-O-MS) were used to investigate the volatile flavor characteristics and the changing pattern of meat balls braised with brown sauce in prepared dishes during processing. A total of 13 volatile compounds were detected by combining the results of the OAVs and GC-O analyses using both methods. The detected volatile compounds were benzaldehyde, nonanal, (E)-2-octenal, citral, 6-methyl-5-hepten-2-one, 1-octen-3-ol, eucalyptol, linalool, ethyl acetate, eugenol, d-limonene, anethole, and estragole.
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