Search Results (1,537)

Electronic noses (E-Noses) equipped with metal-oxide semiconductor (MOS) sensors are promising tools for non-invasive medical diagnostics. Their adoption in clinical practice, however, is limited—among others—by sensor variability across devices, which makes individual calibration necessary. This study presents an approach for the development of a calibration transfer (CT) methodology for urine headspace analysis, involving the design and realization of a dedicated experimental setup and protocol. Partial least squares-discriminant analysis (PLS-DA) models were trained on human urine samples enriched with selected biomarkers to simulate pathological states. Models from a reference (“master”) device were transferred to other (“slave”) units in multiple master–slave configurations using Direct Standardization (DS). To overcome the variability of human urine, synthetic urine recipes were formulated to mimic sensor responses and serve as reproducible transfer samples. Several strategies for selecting transfer samples were evaluated, including the Kennard–Stone algorithm, a DBSCAN-based approach, and random selection. Without CT, classification accuracy on slave devices decreased markedly (37–55%) compared to the master’s performance (79%), whereas applying DS with synthetic standards restored accuracy to 75–80%. These results demonstrate that combining reproducible synthetic standards with DS enables effective model transfer across E-Noses, reducing calibration requirements and supporting their broader applicability in medical diagnostics. Full article

Metal anodes promise improvements in energy density and cost; however, their performance is determined within the first several nanometers at the interface. This review reports on how polymer-based artificial solid electrolyte interphases (SEIs) are engineered to stabilize Li and aqueous-Zn anodes, and how these designs are now evaluated against operando readouts rather than post-mortem snapshots. We group the related molecular strategies into three classes: (i) side-chain/ionomer chemistry (salt-philic, fluorinated, zwitterionic) to increase cation selectivity and manage local solvation; (ii) dynamic or covalently cross-linked networks to absorb microcracks and maintain coverage during plating/stripping; and (iii) polymer–ceramic hybrids that balance modulus, wetting, and ionic transport characteristics. We then benchmark these choices against metal-specific constraints—high reductive potential and inactive Li accumulation for Li, and pH, water activity, corrosion, and hydrogen evolution reaction (HER) for Zn—showing why a universal preparation method is unlikely. A central element is a system of design parameters and operando metrics that links material parameters to readouts collected under bias, including the nucleation overpotential (η_nuc), interfacial impedance (charge transfer resistance (R_ct)/SEI resistance (R_SEI)), morphology/roughness statistics from liquid-cell or cryogenic electron microscopy (Cryo-EM), stack swelling, and (for Li) inactive-Li inventory. By contrast, planar plating/stripping and HER suppression are primary success metrics for Zn. Finally, we outline parameters affecting these systems, including the use of lean electrolytes, the N/P ratio, high areal capacity/current density, and pouch-cell pressure uniformity, and discuss closed-loop workflows that couple molecular design with multimodal operando diagnostics. In this view, polymer artificial SEIs evolve from curated “recipes” into predictive, transferable interfaces, paving a path from coin-cell to prototype-level Li- and Zn-metal batteries. Full article

This study analyzes clay sources, ceramic paste recipes, and technological choices in Neolithic pottery from west Lithuania, where local hunter–fisher–gatherer groups encountered incoming communities of the Globular Amphora (GAC) and Corded Ware cultures (CWC) during the fourth to third millennium BCE. Thirty sherds from coastal Šventoji and the inland Biržulis region were analyzed by optical microscopy and SEM–EDS, revealing that most ceramic pastes comprise variegated hydromicaceous clay with quartz and feldspar. In Narva Culture pottery, vessels from the Biržulis region (Daktariškė 5) are dominated by fine-grained clay, whereas Šventoji examples are more variegated and diatom-bearing; both assemblages show organic inclusions (mussel shell, bone, charred plant material) and very low firing temperatures (<650 °C). GAC exhibits cross-site coherence, characterized by crushed, deformed, cataclastic muscovite granite in fine lacustrine clay and low firing temperatures (~650–750 °C). CWC from Daktariškė 5 geochemically clusters with Narva and hybrid-type pottery, while CWC at Šventoji aligns with GAC; both show low firing temperatures (~650–750 °C). Ceramic pastes contain argillaceous clasts partly diffused or intertwined with the main matrix; only a few show traits typical of grog. All pottery was made from local Quaternary glacial sediments, with cultural traditions and environmental context shaping clay selection and manipulation. Full article

Background/Objectives: Research on restaurants has traditionally emphasized business operations. Considering restaurants’ growing role in shaping dietary patterns and public health outcomes, this study aimed to map the scope, trends, and gaps in scholarly research addressing food-related aspects of restaurants, excluding business-oriented topics. Methods: A bibliometric analysis was conducted using the Web of Science and Scopus databases. Search terms encompassed multiple restaurant categories, including fast food, fast casual, casual dining, and fine dining. After screening, 956 peer-reviewed English-language journal articles were included. Descriptive performance metrics were calculated, and keyword co-occurrence analysis was conducted. Results: Findings revealed that nutrition-related studies dominate the literature, particularly research linking fast food consumption to obesity and the impact of menu labeling policies on consumer behavior. Food science research was comparatively limited and concentrated primarily on food safety and uses for degraded frying oil. The analysis also highlighted a strong research focus on fast food, while fast casual and fine dining restaurants were notably underrepresented. Conclusions: Future studies should move beyond short-term, cross-sectional designs and incorporate longitudinal approaches to better capture how policy interventions, such as menu labeling and reformulation incentives affect consumer food choices and restaurant offerings over time. Understanding how to reduce restaurants’ contribution to the incidence of diet-related noncommunicable disease risk factors such as obesity and hypertension will require research trials that jointly manipulate key factors such as economic (prices and incentives), structural (recipes, assortment, and operations), and behavioral (choice architecture). Research could also investigate strategies to reduce allergen risks by evaluating standardized training programs and integrated menu/POS disclosure systems. In addition, examination of consumer acceptance of sustainable ingredient substitutions and packaging methods is needed. Full article

The integration of LED lighting enables precise radiation control in plant factory cultivation systems. While LEDs offer energy efficiency and spectral tuning, achieving a uniform photosynthetic photon flux density (PPFD) remains a critical technical challenge. This study evaluated the impact of three spatial LED configurations on irradiance uniformity using commercial horticultural LEDs and a light recipe of 75% red and 25% blue. Optical simulations in TracePro^® 2017 were conducted to analyze radiant flux, optical efficiency, and uniformity, along with LED quantity, system cost, and electrical consumption under two environmental scenarios: open (without reflective walls) and closed (with reflective walls). Results show that distribution 3, which featured reduced central LED density, achieved 4–8% higher homogeneity in the open scenario, and 2.7–6.5% in the closed scenario, compared to symmetric layouts (distribution 1 and 2). Reflective walls increased average PPFD by up to 20% and optical efficiency by around 9%, with a minimal effect on uniformity. Lowering the lamp-to-canopy distance from 35 cm to 30 cm resulted in a 10% increase in PPFD. Despite a reduction in total photon flux, distribution 3 exhibited superior irradiance homogeneity. One-way ANOVA confirmed significant effects of environment, height, and LED model (p < 0.05), but not of spatial alone. This simulation-based methodology offers a robust framework for optimizing energy-efficient lighting systems. Future work will explore the integrating of non-visible wavelengths and experimental validations to extend practical applicability. Full article

With the growing use of AI, it is important to know target audiences’ perceptions of its use. A convenience sample of students were invited to take an online survey in which they were randomly assigned to Group 1 (evaluated a student-generated blog; n = 456) or Group 2 (evaluated an AI-generated blog; n = 492). The results of independent t-tests and chi-squared tests indicated no group differences in ratings of ease of recipe preparation, time to prepare the recipe, utilization of common ingredients, and frequency of intended use of the blog. The student-generated blog was rated higher on budget friendliness (p = 0.025). A total of 42% indicated they would be less willing to use a blog if they knew it was AI-generated, while 43% indicated that it would make no difference and 4.4% indicated being more likely to view the AI-generated blog. Two researchers used a thematic analysis approach to evaluate participants’ free responses regarding the likelihood of using a recipe blog that was AI-generated. Participant perceptions of an AI-generated blog ranged from very positive to very negative. Some themes highlighted the potential benefits of AI or a more neutral stance indicating that “a recipe is a recipe”. The majority of themes highlighted the benefits of content that was created, verified, or tested by humans, or espoused a human touch. Students should be trained to cater to consumer preferences, and to add value in a world that includes AI-generated content. Full article

Background/Objectives: To investigate the efficacy and safety of treatment with [¹⁷⁷Lu]Lu-PSMA-I&T Radioligand Therapy (PSMA-RLT) in older patients (≥80 years) vs. younger ones with metastatic castration-resistant prostate cancer (mCRPC). Methods: In this retrospective single-center analysis, 103 patients treated with PSMA-RLT between 2019 and 2024 were included. Overall survival (OS) and therapeutic response were assessed by PSA serum and based on PET/CT Imaging according to the RECIP 1.0 criteria, respectively. Toxicity was additionally assessed via laboratory (hemoglobin, cell counts, and serum creatinine). Adverse events (AEs) were detected according to CTCAE V.5. Results: Median OS did not differ significantly in patients ≥ 80 years vs. <80 years (13.7 vs. 16.1 months, respectively). PSA decline of ≥50% was achieved in 32% patients in total, comparably in both groups (29.4% vs. 34.8%). According to RECIP 1.0, the majority of patients with both ≥80 and <80 years demonstrated stable disease or partial responses in imaging (64% and 71%, post two cycles). Concerning toxicity, the most frequently observed AE was anemia, which occurred in both <80 and ≥80 subgroups (grade 3: 2.8% vs. 5.9%); however, no grade 4 anemia was recorded. Renal function remained stable throughout treatment, and no AE grade 3 or higher was observed. Overall, the safety profile was comparable between age groups. Conclusions: Treatment with PSMA-RLT can be both effective and well tolerated in patients with mCRPC aged 80 years and older. Full article

Dairy foods are rich in nutrients and typically have a lower environmental impact than other animal-based products. Despite these benefits, in France dairy consumption is lower than recommended. This study sought to understand where in the diet dairy foods are consumed, with a view to identifying opportunities for increasing consumption. A characterisation study was conducted using the INCA3 database (n = 783, 324 males, aged 18–44 years). All eating episodes containing dairy products were classified by product type and five dimensions to characterise consumption: (1) amount consumed; (2) eaten or drunk; (3) sweet or savoury; (4) in combination with other foods or by itself; (5) time of day. A sixth dimension, meal or snack, was also based on time of day. The results showed that (1) an average of 246 g, 1126 kJ of dairy is consumed per person, per day; (2) more dairy sub-groups are eaten than drunk; (3) dairy is consumed in sweet and savoury dishes; (4) in combination with other foods, rarely by itself; (5, 6) and at traditional mealtimes, rarely as a snack. Suggestions can be made for increasing dairy consumption based on product type, eating occasion, and context, e.g., increasing availability in out-of-home settings, and considering new or unusual food combinations for new recipes. Full article

The meat industry is widely regarded as one of the most environmentally and economically burdensome sectors, playing a significant role in greenhouse gas emissions, resource depletion, and public health challenges. Additionally, its high production costs and inefficiencies in resource use exacerbate the economic strain on both local and global scales, making it a major contributor to unsustainable practices in food production. This study investigates the environmental and economic benefits of replacing conventional meat burgers with plant-based vegan burgers, through a cradle-to-gate Life Cycle Assessment (LCA) and economic evaluation. The assessment was conducted using the GaBi 2023 software, applying the ReCiPe 2016 impact assessment method to evaluate multiple environmental indicators. The LCA results reveal substantial environmental advantages of vegan burgers, including a 92.25% reduction in greenhouse gas emissions, a 99.51% decrease in fine particulate matter formation, and significant reductions in water and land usage. Additionally, the human health and ecosystem impacts associated with vegan burgers are markedly lower, highlighting their advantages as a healthier dietary option. An estimated ±10% data variability is expected, though it does not significantly affect the comparative results, as uncertainty applies consistently to both scenarios. From an economic perspective, the production of vegan burgers proves more cost-effective, with a production cost of €0.24 per vegan burger compared to €0.66 per meat burger. In conclusion, plant-based vegan burgers present a compelling alternative to conventional meat products, offering environmental, health, and economic benefits that support more sustainable food systems. Full article

The need to strengthen existing load-bearing elements (slabs, girders, columns, etc.) is often encountered in practice mainly because existing reinforced concrete structures were previously designed according to provisions and standards that were valid decades ago and no longer comply with currently valid Eurocodes, which provide new load levels and cross-section resistance calculations and, thus, a new level of reliability. Another reason is that the purpose behind the use of existing structures is changing, with these structures often now needing to withstand greater loads than were considered during the design. Many methods of strengthening elements stressed by axial force (pressure, tension), bending, shear, and their combination exist, with a common one being the addition of a new, more load-bearing layer of concrete, fibreconcrete, or ultra-high-performance concrete (UHPC). This experimental study focuses on the point of contact between two concrete surfaces and their modification to increase the bearing capacity of the bonded concrete-to-concrete cross-section. To strengthen the cross-section of the reinforced concrete (RC), a decisive condition is contact between individual layers, which is dependent on the resistance of the new, strengthened member. Connection occurs at the cross-section when the elements placed on top of each other are prevented by any suitable method from moving at the level of their contact surface. In this study, experimental tests were carried out to determine shear resistance using beams with dimensions of 100 × 100 × 300 mm, which consisted of two parts connected diagonally at an angle of 30°. To compare the increase in bearing capacity, the modifications of the contact surfaces and the characteristics of the material used for individual added layers were taken into account. The contact surfaces were either untreated, such as stamping from formwork, or smooth surfaces soaked in water for 48 h. For the modified surfaces, modifications included notches, indents, the use of an adhesive layer, and modifications of surface roughness using a steel brush. All base layers were concreted with the same class of concrete and processed according to the mentioned modifications. Different recipes were used for the upper (over-concreted) layer (part). The most effective processing methods were determined from the obtained results, and the coefficient of cohesion was determined through reverse calculation for individual surface treatments and subsequently compared with the Eurocode values. Full article

The growing consumer interest in plant-based alternatives has encouraged the development of non-dairy versions of traditionally dairy-based products such as ice cream and frozen desserts. Soy milk, with its high protein content and favorable nutritional profile, is a promising alternative to cow’s milk in frozen desserts. The aim of this study was to develop frozen dessert recipes containing soy milk and assess their physical, chemical, and sensory properties. Physicochemical analyses of frozen dessert included measurements of pH, specific gravity, total solids, moisture content, ash content, overrun, and melting resistance. Air sell size distribution was examined microscopically. Sensory evaluation was conducted by a trained panel. Nutritional composition was also analyzed. The pH of the frozen dessert increased from 7.2 to 7.5 with higher soy milk content. Specific gravity of the frozen dessert rose from 589.0 to 634.4 kg/m³, while total solids content increased from 20.61 to 28.99%, and ash content rose from 0.33 to 0.98%. Overrun of the frozen dessert dropped from 73.2% to 50.1%, and melting resistance declined from 72.8% to 54.1% with increased soy milk levels. Frozen dessert samples containing soy milk demonstrated high sensory scores due to their smooth texture, pleasant flavor, and uniform consistency. Replacing cow’s milk with soy milk in frozen dessert recipes is a feasible strategy for producing plant-based frozen desserts with acceptable quality and improved nutritional attributes. Future research should explore flavor enhancement and functional enrichment, particularly through the incorporation of freeze-dried fruits and berries, to diversify the product range and meet consumer demands for health-oriented desserts. This research supports sustainable food innovation by reducing dependence on animal-derived ingredients and promoting the use of plant-based proteins. The development of soy milk-based frozen dessert aligns with global efforts to lower the environmental impact of food production and respond to growing consumer demand for eco-conscious dietary choices. Full article

One-pot hydrothermal synthesis of boron nitride quantum dots (BNQDs) offers a simple and widely accessible approach to produce nanoparticles with tailored properties for biomedical purposes, including bioimaging and drug delivery. However, growing evidence suggests that most reported BNQD syntheses yield products with insufficient purity and poorly defined structures, limiting their bioapplications where precise composition and controlled synthesis are paramount. In this study, we present a formation mechanism and demonstrate multiple BNQD synthesis pathways that can be precisely controlled by modulating the reaction equilibrium during hydrothermal synthesis under varying experimental conditions. We demonstrate that carbon-related defects shift BNQD photoluminescence (PL) from the UV to the 400–450 nm region, making them suitable for bioimaging, while BO₂⁻ enrichment introduces additional phosphorescence. Furthermore, we show that as-synthesized BNQD suspensions contain significant contamination by non-luminescent ammonium polyborate salts, which is overlooked in prior studies, and disclose the mechanism of their formation as well as effective purification method. Finally, we assess the biocompatibility of purified BNQDs with tuned PL properties and demonstrate their application in bioimaging using Vero cells. The elucidated nanoparticle formation mechanisms, combined with methods for precise control of optical properties, structural defects and sample purity, enable the reproducible production of reliable and effective BNQDs for bioimaging. Full article

Standardization alliance networks serve as crucial channels for firms to sponsor standards and access external resources, exerting a substantial impact on their standard-setting competitiveness and their ability to foster a sustainable innovation ecosystem. The technology–organization–environment (TOE) framework offers an integrated theoretical perspective for studying the causal recipes of how the technological composition, the network structure, and the environment features of standardization alliance network affect firms’ capabilities to dominate and support technological standardization. Based on the data of 88 vehicle manufacturers with experience in participating in standardization alliances, the results of fuzzy-set Qualitative Comparative Analysis (fsQCA) show that: (1) large-scale networks with low density and high technological diversity can simultaneously explain firms’ high level capabilities to dominate and support standardization; (2) supporting standardization is highly dependent on network scale, as firms embedded in large-scale alliance networks with high technological diversity or proximity both enjoy advantages in supporting standardization; (3) dominating standardization shows relatively low dependence on network scale, a firm can enhance its standardization dominance by maintaining an alliance network with low technological proximity in institutional environment with high government intervention. Overall, this study contributes to the theoretical literature on cooperative standard-setting and provides managerial implications for firms looking to enhance capabilities to dominate and support standardization, thereby shaping sustainable technology trajectories and securing their long-term industrial competitiveness in a rapidly evolving technological environment. Full article

Beetroot-based additives are interesting for enriching bread in terms of bioactive compounds. The objective of this study was to determine the effect of the following beetroot-based additives: a beetroot lyophilizate powder (wheat–oat baking mix flour was replaced in proportions of 2.5, 5.0, 7.5, 10%), a beetroot juice (water was replaced with juice in proportions of 25, 50, 75, 100%) and a by-product of beetroot juice production, i.e., pomace (wheat–oat baking mix flour was replaced in proportions of 2.5, 5.0, 7.5, 10%) on the quality of wheat–oat bread and the content of bioactive components in this type of bread. The properties of the dough were also assessed. The type and percentage level of partially replacing wheat–oat baking mix flour or water with beetroot-based additives had a significant impact on water absorption, dough development, and stability time of the tested dough. The beetroot juice (BJ) and powder (BLP) had the most significant impact on the rheological properties of the dough, whereas the pomace (BP) had the smallest effect. Beetroot-based additives, especially powder and juice, reduced the volume of bread (from 199 to 148 cm³/100 g of bread) but did not change oven loss [%] and bread crumb porosity index. Breads with these additives showed higher increased values for dough yield [%] and bread yield [%] (for beetroot powder—by 10% compared to the control sample (133.37% and 113.83%)). Tested additives had an impact on the crust and crumb color of the tested wheat–oat breads. The proposed additives significantly increased the antioxidant activity, total phenolic content, and betalain content in the bread samples. The above results showed that, from a technological point of view, replacing water or flour in the wheat–oat bread recipe with beetroot-based additives with a maximum concentration of 5% for BP or BLP and 50% for BJ allows for obtaining a product of good quality. Full article

The increase in municipal solid waste (MSW) generation and its inefficient management have caused significant environmental impacts, particularly in developing countries such as Mexico. In the central region, final disposal in uncontrolled sites (UCSs) remains a common practice despite its negative effects on the environment and public health. These impacts have been underestimated due to the scarcity of studies and the lack of technological alternatives aimed at mitigating them. In response to this problem, Life Cycle Assessment (LCA) emerges as a strategic tool to quantify these effects and to guide decision-making toward more sustainable management. The objective of this study was to evaluate the environmental impacts of a UCS using LCA, considering four scenarios: a baseline (E0) representing the current system conditions and three alternative scenarios (E1, E2, and E3) designed to explore potential improvements in environmental performance and to identify a feasible option under the socioeconomic conditions of a municipality in central Mexico. The functional unit was defined as the treatment of one tonne of MSW. The system boundaries included the separation of recyclable inorganic waste (RIW), the treatment of organic waste (OW) through composting and anaerobic digestion (AD), and the final disposal of mixed waste (MW) in UCSs and sanitary landfills. The assessment was performed using SimaPro Analyst v9.6 software and the ReCiPe methodology. The E0 scenario exhibited the highest environmental burdens, whereas E2 and E3 reduced the disposal of MW from 85.92% to 52.57% and emissions by 78.9%. E3 showed the lowest overall impact by integrating mechanical separation, AD, and controlled landfill disposal. E2, which employed composting instead of AD, proved to be a viable alternative for resource-constrained contexts. The results support the closure of uncontrolled sites and encourage the transition toward integrated systems that incorporate valorization technologies, which are urgently needed to achieve the Sustainable Development Goals. Full article