New next-generation low-field magnetic resonance imaging systems (operating in the range of 0.5 T) hold great potential for increasing access to clinical diagnosis and needed health care both in developed countries and worldwide. The relevant history concerning the choice of field strength, which resulted in 1.5 T still dominating today the number of installed systems, is considered, together with design advances possible because of interval developments, since low field was considered for clinical use in the 1980s, and current research. The potential impact of low-cost, advanced-generation low-field magnetic resonance imaging systems, properly designed, is high in terms of further dissemination of health care-across the gamut from industrial to developing countries-regardless of disease entity and anatomic region of involvement, with major niche applications likely as well.
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http://dx.doi.org/10.1097/RLI.0000000000000703 | DOI Listing |
Food Chem X
January 2025
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China.
The corn starch-protein complexes before postharvest ripening (JD-0) and after postharvest ripening (JD-40) were subjected to protease treatment, and the influence of protein on starch retrogradation was studied. Kinetic studies of starch retrogradation showed that protein reduced the retrogradation rate constant (k) of starch by 25.46 % (JD-0) and 7.
View Article and Find Full Text PDFSci Rep
January 2025
School of Civil Engineering and Architecture, Guizhou Minzu University, Guiyang, China.
The application of sand-clay mixtures is diverse in contemporary engineering practices, with particular emphasis on their shear strength characteristics. This study focused on the estimation of the shear strength of sand-clay mixtures using the artificial neural network (ANN) and low-field nuclear magnetic resonance (NMR) spectroscopy. In this study, NMR tests and triaxial compression tests were carried out on 160 artificial sand-clay mixtures with different mineralogical compositions, water contents, and dry densities in the laboratory to obtain the T spectra and shear strength indices, respectively.
View Article and Find Full Text PDFBone Res
January 2025
Department of Biochemistry and Structural Biology, University of Texas Health Science Center, San Antonio, TX, USA.
Sci Rep
December 2024
Department of Diagnostic Radiology, Dalhousie University, Halifax, Canada.
The goal of this study was to determine how radiologists' rating of image quality when using 0.5T Magnetic Resonance Imaging (MRI) compares to Computed Tomography (CT) for visualization of pathology and evaluation of specific anatomic regions within the paranasal sinuses. 42 patients with clinical CT scans opted to have a 0.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
School of Science, STEM College, RMIT University, Melbourne, Victoria 3000, Australia. Electronic address:
Egg white gels prepared through fermentation, similar to yogurt production, offer a high-protein, zero-fat alternative to traditional dairy products. This study investigated the impact of guar gum (GG) and xanthan gum (XG) as rheological modifiers on the stability of fermented egg white gels. Rheological analysis revealed that the addition of both gums significantly influenced gel properties, with XG demonstrating superior performance.
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