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A preliminary account of Culicoides (Diptera: Ceratopogonidae) from the Andaman and Nicobar Islands with 13 new records and updated species inventory from India.
Parasit Vectors
January 2025
Diptera Section, Zoological Survey of India, Kolkata, West Bengal, India.
Background: The detection of multiple bluetongue virus serotypes, increasing trend in livestock density, rich biological diversity with high endemism, and the status of the Andaman and Nicobar Islands as a popular tourist destination underscore the need for a faunistic survey of medically and veterinary significant vector species, specifically Culicoides, in this region. Moreover, scattered information on Indian Culicoides species complicates the planning and implementation of preventive measures for pathogens transmitted by these vectors. This study aims to provide the first comprehensive account of the Culicoides fauna in the Andaman and Nicobar Islands, India, along with an updated checklist of Indian Culicoides species and their state-wise distribution.
View Article and Find Full Text PDFInvestigating the role of non-pharmaceutical interventions (NPI) during pandemics: COVID-19 as an example.
BMC Res Notes
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Department of Cellular and Molecular Biology, School of Biology and Institute of Biological Sciences, Damghan University, Damghan, Iran.
Background And Objective: The coronavirus pandemic, with a wide range of clinical manifestations, is considered a serious emergency in increasing anxiety for vulnerable groups of young people such as students. The purpose of this study is to look into how COVID-19 affects depression and anxiety in students at Damghan University. It also aims to determine how non-pharmaceutical intervention (NPI) education affects COVID-19 anxiety and related aspects.
View Article and Find Full Text PDFAgronomic characteristics, mineral nutrient content, antioxidant capacity, biochemical composition, and fatty acid profile of Iranian pistachio (Pistacia vera L.) cultivars.
BMC Plant Biol
January 2025
Republic of Türkiye, Ministry of Agriculture and Forestry, Hatay Olive Research Institute Directorate, General Directorate of Agricultural Research and Policies, Hassa Station, Hassa, Hatay, 31700, Türkiye.
Background: Pistachio (Pistacia vera L.) nuts are among the most popular nuts. The pistachio cultivars are tolerant to both drought and salinity, which is why they are extensively grown in the arid, saline, and hot regions of the Middle East, Mediterranean countries, and the United States.
View Article and Find Full Text PDFDeepLabCut custom-trained model and the refinement function for gait analysis.
Sci Rep
January 2025
Department of Experimental and Clinical Medicine, University of Florence, Florence, Italy.
The current gold standard for the study of human movement is the marker-based motion capture system that offers high precision but constrained by costs and controlled environments. Markerless pose estimation systems emerge as ecological alternatives, allowing unobtrusive data acquisition in natural settings. This study compares the performance of two popular markerless systems, OpenPose (OP) and DeepLabCut (DLC), in assessing locomotion.
View Article and Find Full Text PDFStructural and functional modifications of quinoa protein via hyaluronic acid-induced Maillard reaction.
Int J Biol Macromol
January 2025
Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, PR China; School of Basic Medicine, Chengdu University, Chengdu 610106, PR China. Electronic address:
In recent years, quinoa protein (QP) has attracted attention for its balanced amino acids composition, but its limited techno-functional properties continue to pose challenges for its utilization. Non-enzymatic Maillard glycation is considered as a promising strategy to expand the utilization of plant proteins in food processing due to its cost-effectiveness, spontaneous nature, and the lack of need for additives to initiate the reaction. Furthermore, the use of hyaluronic acid (HA) as an ingredient in food products is becoming increasingly accepted and popular.
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