Zobrazeno 1 - 10
of 565
pro vyhledávání: '"storage duration"'
Autor:
Yu-Kyung Koo, Sol Ji Choi, Soon Sung Kwon, Jinwoo Myung, Sinyoung Kim, Incheol Park, Hyun Soo Chung
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-8 (2024)
Abstract The effect of the duration of red blood cell (RBC) storage on the outcomes of transfused patients remains controversial, and studies on patients in the emergency department (ED) are limited. This study aimed to determine the association betw
Externí odkaz:
https://doaj.org/article/03d6e5367e08457490402bcca4171113
Publikováno v:
Talanta Open, Vol 10, Iss , Pp 100343- (2024)
Rice is the most important staple crop for more than half of the world's population. As rice quality can deteriorate during storage, methods that can effectively classify rice according to its storage duration are essential. However, existing methods
Externí odkaz:
https://doaj.org/article/087a8667c04c4e9cbd6d58d49f6bc2a1
Autor:
Putri Azzahrah, Anita Esfandiari, Arief Purwo Mihardi, Sus Derthi Widhyari, Retno Wulansari, Putri Indah Ningtias
Publikováno v:
Jurnal Medik Veteriner, Vol 7, Iss 1, Pp 76-87 (2024)
Several pre-analytical variables influence hematological results, including anticoagulant use, storage temperature, and time between blood sample collection and analysis. Delayed sample analysis owing to prolonged storage could result in erythrogram
Externí odkaz:
https://doaj.org/article/c6b7c20cfa58474aaba50cc8d5a47ff4
Autor:
Ye Youl Kim, Khawaja Muhammad Imran Bashir, Seonyeong Kang, Yongjoon Park, Jae Hak Sohn, Jae-Suk Choi
Publikováno v:
Gels, Vol 10, Iss 11, p 740 (2024)
This study focuses on developing a fried fish cake prototype with improved quality and extended shelf-life, enabling room-temperature distribution through an innovative high-temperature and high-process retort method. Surimi-based products typically
Externí odkaz:
https://doaj.org/article/306a62a502fc4825a89a9cf42cbb522b
Autor:
Obse Fikiru, Hana Zinabu Dulo, Sirawdink Fikreyesus Forsido, Yetenayet B. Tola, Tessema Astatkie
Publikováno v:
Heliyon, Vol 10, Iss 12, Pp e32921- (2024)
The preservation of the functional quality of red pepper requires appropriate packaging materials, storage duration, and condition. This study evaluated the effect of the packaging materials and the storage duration on the functional quality of the r
Externí odkaz:
https://doaj.org/article/37877778f43e4d0f975aeddcd8449f71
Publikováno v:
Applied Food Research, Vol 4, Iss 1, Pp 100374- (2024)
This study compares cryogenic freezing (–80 °C and 0.5 m/s air velocity) and mechanical freezing (–40 °C and 4 m/s air velocity) conditions/methods on the quality of melon and apple tissues during a 90-day storage. Samples were analysed on the
Externí odkaz:
https://doaj.org/article/c2c13f03ca6f45e8a26e8e51a3cbe2af
Autor:
Rahmat Budiarto, Danung Nur Adli, Teguh Wahyono, Tri Ujilestari, Mohammad Miftakhus Sholikin, Syariful Mubarok, Dwi Novanda Sari, Ana Khalisha, Stefina Liana Sari, Supatida Abdullakasim
Publikováno v:
MethodsX, Vol 12, Iss , Pp 102742- (2024)
The present work disseminates a solid scientific meta-analysis method to investigate the impact of storage duration and temperature on vitamin C of citrus. This work is initiated by designing of the PICO framework, collecting, and organizing the arti
Externí odkaz:
https://doaj.org/article/8e614ca450c14d08a8b1a4b586a09452
Autor:
Ghaith Mohsen, Helga Peisker, Katharina Gutbrod, Christian Stoppe, Georg Daniel Duerr, Markus Velten
Publikováno v:
MethodsX, Vol 12, Iss , Pp 102564- (2024)
Polyunsaturated fatty acids such as DHA have known anti-inflammatory properties. The therapeutic implication highlights the importance of accurate serum measurements. Sample preservation is challenging when performed parallel to the clinical obligati
Externí odkaz:
https://doaj.org/article/e3dbab9a8cda4a688df21198e9c3fa3a
Autor:
Rahmat Budiarto, Tri Ujilestari, Barlah Rumhayati, Danung Nur Adli, Mohammad Firdaus Hudaya, Pradita Iustitia Sitaresmi, Slamet Widodo, Wulandari Wulandari, Teguh Wahyono, Mohammad Miftakhus Sholikin
Publikováno v:
Poultry Science, Vol 103, Iss 5, Pp 103556- (2024)
ABSTRACT: Citrus represents a valuable repository of antioxidant substances that possess the potential for the preservation of meat quality. This meta-analysis aimed to comprehensively assess the impact of citrus additives on the quality and safety o
Externí odkaz:
https://doaj.org/article/1235b9f2f76845088b29779d5766e611
Autor:
Jiyuan Xu, Ying Zhang, Changbao Hu, Bo Yu, Cuixiang Wan, Bin Chen, Lirong Lu, Liren Yuan, Zhihua Wu, Hongbing Chen
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101047- (2024)
To study the effect of storage (for 0, 3, 6, and 12 months) on the flavor of green tea (GT), we monitored the volatile organic compounds (VOCs) in GT through gas chromatography (GC) combined with ion mobility spectrometry and headspace solid-phase mi
Externí odkaz:
https://doaj.org/article/6b552cbed1dc49b08c59208027d5fb5a