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Akademický článek

Transverse diameter of brainstem infarction is a strong predictor of miserable outcome after mechanical thrombectomy for acute basilar artery occlusion

Autor: Yosuke Tajima, Yoichi Yoshida, Masaaki Kubota, Koichi Ebihara, Toshihiro Yamauchi, Wataru Nishino, Jun Niimi, Kazuya Nakamura, Ken Kado, Tadashi Miyazaki, Yoshiyuki Watanabe, Hidetoshi Mochida, Hiromichi Oishi, Yoshinori Higuchi

Publikováno v: Scientific Reports, Vol 14, Iss 1, Pp 1-6 (2024)

Abstract Although the efficacy of mechanical thrombectomy (MT) for acute basilar artery occlusion (ABAO) has been established in two randomized controlled studies, many patients have miserable clinical outcomes after MT for ABAO. Predicting severe di

Externí odkaz: https://doaj.org/article/a5c23c234ade4ce18a60f1431a2ce88c

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Akademický článek

Perceptions of processed foods as unhealthy: Heuristic strength, prevalence, and potential implications for the protein shift

Autor: Elizabeth S. Collier, Kathryn L. Harris, Marcus Bendtsen, Hanieh Moshtaghian, Susanne Bryngelsson, Jun Niimi

Publikováno v: Future Foods, Vol 10, Iss , Pp 100445- (2024)

Plant-based analogues (PBAs) for meat and dairy are typically categorised as ultra-processed foods. However, current evidence that PBA consumption negatively impacts health is controversial. As such, these products may be inappropriately negatively c

Externí odkaz: https://doaj.org/article/ea1ab626fd0b45a69d07e7af22d08e8b

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Akademický článek

Vegan spread applications of alternative protein from torula yeast: product development and consumer perception

Autor: Ann-Kristin Gärtner, Imke Matullat, Darleen Genuttis, Sarah Engelhardt, Kolbrún Sveinsdóttir, Jun Niimi, Alexandru Rusu

Publikováno v: Frontiers in Sustainable Food Systems, Vol 7 (2024)

Alternative protein sources are gaining attraction in food industry and consumers. Proteins obtained by single-cell organisms, such as torula yeast, are of enormous interest, as they are highly scalable, efficient, and sustainable, and the production

Externí odkaz: https://doaj.org/article/76a0c19ec2d94dc3acc49adac2a6c035

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Akademický článek

Beyond raw: Investigating alternative preparation methods as a tool to increase acceptance of oysters in Sweden

Autor: Elena Costa, Anna-Lisa Wrange, Elizabeth S. Collier, Jun Niimi, Åsa Strand

Publikováno v: Future Foods, Vol 7, Iss , Pp 100217- (2023)

The role of seafood in supporting transitions towards more sustainable and healthier diets is often overlooked. Oysters, for example, are a nutrient dense aquatic food whose production requires no feed, freshwater, or land use. However, oyster consum

Externí odkaz: https://doaj.org/article/6a53c62e51a04bafa2ee193f48df60ec

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Akademický článek

Use of Machine Learning with Fused Spectral Data for Prediction of Product Sensory Characteristics: The Case of Grape to Wine

Autor: Claire E. J. Armstrong, Jun Niimi, Paul K. Boss, Vinay Pagay, David W. Jeffery

Publikováno v: Foods, Vol 12, Iss 4, p 757 (2023)

Generations of sensors have been developed for predicting food sensory profiles to circumvent the use of a human sensory panel, but a technology that can rapidly predict a suite of sensory attributes from one spectral measurement remains unavailable.

Externí odkaz: https://doaj.org/article/81d51dd6df95464f9b25aa1f27b1439e

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Akademický článek

Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines

Autor: Wenyu Kang, Keren A. Bindon, Xingchen Wang, Richard A. Muhlack, Paul A. Smith, Jun Niimi, Susan E. P. Bastian

Publikováno v: Foods, Vol 9, Iss 8, p 1027 (2020)

Accentuated Cut Edges (ACE) is a recently developed grape must extraction technique, which mechanically breaks grape skins into small fragments but maintains seed integrity. This study was the first to elucidate the effect of ACE on Shiraz wine’s b

Externí odkaz: https://doaj.org/article/aedcf5ba105b4668b76c408e9d8bb7d9

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Just a matter of taste? Understanding rationalizations for dairy consumption and their associations with sensory expectations of plant-based milk alternatives

Autor: Elizabeth S. Collier, Kathryn L. Harris, Marcus Bendtsen, Cecilia Norman, Jun Niimi

Publikováno v: Food Quality and Preference. 104:104745

Although knowledge surrounding the obstacles omnivorous consumers face when substituting meat products with plant-based alternatives has increased dramatically, less is known about their perspectives on plant-based alternatives to dairy products. Her

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::062de86534b889ffd6b3a11c5f84d763
https://doi.org/10.1016/j.foodqual.2022.104745

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