When performing an aggregate data meta-analysis of a continuous outcome, researchers often come across primary studies that report the sample median of the outcome. However, standard meta-analytic methods typically cannot be directly applied in this setting. In recent years, there has been substantial development in statistical methods to incorporate primary studies reporting sample medians in meta-analysis, yet there are currently no comprehensive software tools implementing these methods. In this paper, we present the metamedian R package, a freely available and open-source software tool for meta-analyzing primary studies that report sample medians. We summarize the main features of the software and illustrate its application through real data examples involving risk factors for a severe course of COVID-19.
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An integrated approach based on UHPLC-HRMS, H-NMR and sensory analysis reveals the exclusive lipid fingerprint of long-ripened protected designation of origin Coppa Piacentina.
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Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
In this study, an integrated approach combining UHPLC-HRMS, H NMR spectroscopy, and sensory analysis unveiled the unique lipid fingerprint of long-ripened Protected Designation of Origin (PDO) Coppa Piacentina. Lipidomic profiling revealed significant alterations in lipid classes, including triacylglycerols, sphingolipids, and their oxidation products, which likely contribute to the distinctive flavor, texture, and nutritional properties of this traditional Italian product. UHPLC-HRMS analysis identified various lipid species, highlighting dynamic changes occurring throughout the 240-day ripening process.
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KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address:
Due to compositional differences, the mouthfeel of non-alcoholic beers (NABs) is considered inferior to that of alcoholic beers (ABs). Carbonation properties are a key sensation regarding mouthfeel. This study quantified the amount of bubbles in ABs (n = 10) and NABs (n = 9), ranging from 3.
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