Search Results (206)

Background: Depression represents a major public health burden in Hungary, where prevalence remains higher than the global average. Although diet is an increasingly studied factor associated with mental health, evidence from Central and Eastern Europe is scarce. Methods: This cross-sectional study analyzed data from the Hungarian wave of the European Health Interview Survey (EHIS) 2019, a nationally representative sample of 5603 adults aged ≥15 years. Depressive symptom severity was assessed using the Patient Health Questionnaire-8 (PHQ-8) and categorized as none (0–4), mild (5–9), and moderate-to-severe (≥10). Self-reported frequency of consumption of fruits, vegetables, fruit juice, dairy products, fish, processed meat, sweetened beverages, coffee, and sweeteners was examined. Multivariable ordinal logistic regression models, adjusted for gender, age, education, income, physical activity, smoking, and alcohol consumption, were used to estimate associations with depressive symptom severity. Results: Overall, 77.9% of participants had no depression, 17.0% mild, and 5.1% moderate-to-severe symptoms. After full adjustment, lower consumption of fruits and vegetables, less frequent fruit juice intake, and lower processed meat consumption were associated with higher odds of more severe depressive symptoms. Moderate coffee intake (1–2 cups/day) was associated with lower odds than heavier consumption. Conclusions: In the Hungarian adult population, poorer dietary patterns, particularly low intake of fruits, vegetables, and paradoxically lower processed meat consumption, are significantly associated with greater depressive symptom severity, independent of major sociodemographic and lifestyle factors. These findings underscore the potential role of diet quality in mental health and support public health efforts to promote nutrient-rich dietary patterns in Hungary. Full article

This study evaluated milking characteristics and milk productivity of a domestically developed automatic milking system (AMS-K) and compared its performance with a commercially imported AMS (AMS-C), under identical farm management conditions. Milking performance of AMS-K was monitored over a three-month operating period, and a comparative analysis was subsequently conducted using a total of 50 Holstein cows, with 25 cows allocated to each system based on similar parity, days in milk, and milk yield. During the three-month operation of AMS-K, milk yield per milking significantly increased in from 13.81 kg in the 1st month to 15.99 kg in the 3rd month, and daily milk yield increased by 4.01–7.52% compared with the initial operating period. Milking frequency decreased from 2.53 to 2.27 times per day, but remained higher than conventional twice-daily milking. Average milking interval increased from 9.37 to 10.34 h, which was within the optimal range (9–10 h) for AMS operation. Milking stall occupancy and teat-cup attachment times gradually increased, whereas milking time showed no significant change. Somatic cell count initially increased but stabilized after three months. Milking efficiency ranged from 2.44 to 2.56 kg/min. In the system comparison, AMS-C showed shorter milking stall occupancy time, higher milking frequency, and higher milking efficiency than AMS-K, whereas AMS-K showed higher milk yield per milking, associated with longer milking interval. Across both systems, multiparous cows exhibited longer milking intervals and higher milk yields than primiparous cows in both AMSs. Theoretical milking capacity per AMS was 54.45 cows (primiparous) and 37.77 cows (multiparous) for AMS-K, sufficient for an average Korean dairy farm. Our results demonstrate that AMS-K achieved stable milking performance, milk quality, and operational efficiency comparable to the imported AMS. AMS-K shows great potential for practical applications and commercialization in Korean dairy farms. Full article

Multiple ocular diseases frequently coexist in fundus images, while image quality is highly susceptible to imaging conditions and patient cooperation, often manifesting as blurring, underexposure, and indistinct lesion regions. These challenges significantly hinder robust multi-disease joint classification. To address this, we propose a novel framework, BiNeXt-SMSMVL (Bilateral ConvNeXt-based Structure-aware Multi-scale Multi-view Learning Network), that integrates structural medical biomarkers with deep semantic image features for robust multi-class fundus disease recognition. Specifically, we first employ automatic segmentation to extract the optic disc/cup and vascular structures, calculating medical biomarkers such as vertical/horizontal cup-to-disc ratio (CDR), vessel density, and fractal dimension as structural priors for classification. Simultaneously, a ConvNeXt-Tiny backbone extracts multi-scale visual features from raw fundus images, enhanced by SENet channel attention mechanisms to improve feature representation. Architecturally, the model performs independent predictions on left-eye, right-eye, and fused binocular images, leveraging multi-view ensembling to enhance decision stability. Structural priors and image features are then fused for joint classification modeling. Experiments on public datasets demonstrate that our model maintains stable performance under variable image quality and significant lesion heterogeneity, outperforming existing multi-label classification methods in key metrics including F1-score and AUC. Also, our approach exhibits strong robustness, interpretability, and clinical applicability. Full article

Tea (Camellia sinensis (L). Kuntze) cultivation by smallholder out-growers has grown significantly. Recent government initiatives have expanded production from traditional tea growing regions. This study investigated how smallholder farmers perceive and prefer different commercial tea clones. It also looked at the factors that influence their choices across major tea-growing regions of Uganda. A structured questionnaire was administered to 324 randomly selected tea out-growers from Central, Western, Kigezi, and West Nile regions. Data was analyzed using descriptive statistics, a Tea Preference Index (rating clone attributes on a 1–5 scale), and a multivariate Probit (MVP) model to evaluate farmers’ choices and preferences. Clone 303/577 is the most cultivated, accounting for 59%. Adoption rates were high in West Nile (98%), Kigezi (77%), and Central (67%) regions. Clone 6/8 ranked second at 47%, while clone 100/5 had the lowest cultivation rate at 10%. The ranking of clones by preference was 303/577, 6/8, 108/82, 31/8, and 100/5. Key attributes influencing preferences included, yield potential, canopy width, post-plucking/pruning recovery rate, shoot tenderness and cup quality. Results showed that a farmers’ choice of clone 303/577 was significantly influenced by shoot density, gender and tea farming experience. For clone 108/82, the most important factors were quick recovery after plucking/pruning, education level and household size. This information is vital for agricultural policy, extension services, tea breeding and genetic improvement programs in the tea sector. Full article

Three-Cup Chicken, a traditional Hakka dish, is known for its distinctive umami and salty flavor profile. However, the dynamic evolution of key flavor compounds and associated physicochemical attributes during its characteristic stewing process remains inadequately characterized. Therefore, this study investigated flavor and quality changes in Three-Cup Chicken during stewing using an integrated analytical approach, including gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS), E-tongue, and E-nose, alongside analyses of texture, color, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid-reactive substances (TBARS), and moisture content. The results revealed that prolonged stewing promoted lipid oxidation, increased hardness, enhanced redness and yellowness, while moisture content gradually decreased. Electronic tongue and nose analyses revealed an increase in saltiness, umami, and sulfur compounds during stewing, complemented by a significant rise in umami amino acids from further analysis. Ten important taste compounds with variable importance in projection (VIP) > 1 and odour activity value (OAV) > 1 were filtered out of 137 volatile compounds, the majority of which were aldehydes. These research findings clearly demonstrate the formation and evolution patterns of the savory and salty flavor profile in Three-Cup Chicken, offering theoretical underpinnings as well as helpful advice for maximizing the dish’s genuine flavor. Full article

Early adulthood is a critical period for non-communicable disease (NCD) prevention, with beverage consumption being a modifiable risk factor. Evidence in young Chinese adults remains limited. We conducted a multicenter cross-sectional study (May–June 2023) of 3198 university students aged 18–25 years from seven regions of China. Beverage intake was recorded for seven days using the validated Liq.In7 diary with calibrated cups, and multivariable linear regression, including sex- and age-stratified models and interaction analyses, identified determinants. Sex, age, and sleep quality were the strongest predictors: females consumed less plain water (β = –112.75; 95% CI: –147.98 to –77.53; p < 0.001) and SSBs (β = –23.59; 95% CI: –34.60 to –12.57; p < 0.001), while plain water intake increased with age (β = 33.42; 95% CI: 19.92–46.91; p < 0.001). Poorer sleep quality (higher PSQI) was associated with higher SSBs consumption. SSBs intake among adults aged 22–25 years increased with higher temperature and socioeconomic tier. Interaction models confirmed that plain water intake increased with age in both sexes but remained lower in females. These findings support integrated interventions, including SSBs taxation and nutrition education, aligned with Healthy China 2030 and WHO sugar-reduction targets. Full article

Background/Objectives: Metabolic syndrome affects half of middle-aged (ages 45–64) Hispanic or Latino (Latino) adults. Pulses, fiber-rich plant proteins common in Latino diets (e.g., dry beans and lentils), may mitigate metabolic syndrome. We evaluated the association between pulse intake and metabolic syndrome. Methods: We analyzed data from 6,958 adults aged ≥ 50 in the Hispanic Community Health Study/Study of Latinos (2008–2011) Visit 1. Pulse intake was assessed using two 24 h dietary recalls and categorized into no, low (<1/2 cup), moderate (≥1/2 to 3/4 cup), and high pulse (>3/4 cup) daily intake groups. Metabolic syndrome was defined by criteria including blood pressure ≥130/85 mmHg or medication use, triglycerides ≥150 mg/dL or medication use, high-density lipoprotein cholesterol (men <40 mg/dL and women <50 mg/dL), and waist circumference (men ≥102 cm and women ≥88 cm). We used multivariate logistic regression models with predicted probability proportions to assess the association adjusted for sociodemographic factors, acculturation, diet quality, energy intake, and physical activity. Results: Of the 6,958 participants, 53.1% had metabolic syndrome and 53.4% had a moderate or high pulse intake. Pulse intake varied, where 19.4% had a high intake, 33.9% had a moderate intake, 12.5% had a low intake, and 34.2% had no intake. Moderate (predicted marginal = 0.52, 95% confidence interval [CI] = 0.49, 0.55) and high (predicted marginal = 0.49, 95%CI = 0.45, 0.53) intakes were associated with a lower prevalence of metabolic syndrome. Conclusions: Among Latino adults ≥50 years old, a moderate or high pulse intake was associated with a lower prevalence of metabolic syndrome. Increasing the pulse intake in the population may be linked to reduced metabolic syndrome. Full article

The study estimated the shelf life of specialty coffee packaged in six types of packaging (Tocuyo bag (TB), Double-bilaminate foil and aluminuim bag (DFAB), Ecotac vacuum bag (EV), Pressed cardboard box (PCB), Double-laminated bag without valve, with opening and zipper (DBOZ), Double-laminated bag with degassing valve and zipper (DBDVZ) and Triple-laminated bag with degassing valve and zipper (TBDVZ)). The estimation of shelf life was conducted by means of cup scores provided by six coffee tasters for coffee stored at 40, 50, and 60 °C. The Arrhenius equation was employed to obtain accelerated models for predicting shelf life. It was determined that green coffee beans are most effectively preserved in DBOZ, maintaining their freshness for a period of up to 55.13 days. The second-best option was EV, which has a shelf life of up to 35.21 days. The sole packaging alternative that was subjected to testing for roasted coffee beans was found to allow for their preservation for a period of up to 32 days. However, for roasted and ground coffee, of the four alternatives evaluated, the TBDVZ proved to be the optimal alternative, at 12.18 days. However, the other alternatives (DBOZ and DBDVZ) allow for very similar storage times, at 11.99 and 11.48 days, respectively. PCB does not appear to be a viable packaging alternative for roasted and ground coffee (7.85 days). Finally, we found that coffee stored in DFAB and aluminum bags at 20 °C has been shown to retain its quality for up to 250 days. Furthermore, if the temperature is reduced to 10 °C, the coffee’s shelf life is extended to more than 600 days. The insights derived from this research are of significant value to industry stakeholders, consumers, and developers of specialty coffee packaging. Full article

This study evaluated the integration of non-invasive remote sensing and colorimetry to classify the maturity stages of Coffea arabica fruits across four varieties: Caturra Amarillo, Excelencia, Milenio, and Típica. Multispectral signatures were captured using a Parrot Sequoia camera at wavelengths of 550 nm, 660 nm, 735 nm, and 790 nm, while colorimetric parameters L*, a*, and b* were measured with a high-precision colorimeter. We conducted multivariate analyses, including Principal Component Analysis (PCA) and multiple linear regression (MLR), to identify color patterns and develop predictors for fruit maturity. Spectral curve analysis revealed consistent changes related to ripening: a decrease in reflectance in the green band (550 nm), a progressive increase in the red band (660 nm), and relative stability in the RedEdge and near-infrared regions (735–790 nm). Colorimetric analysis confirmed systematic trends, indicating that the a* component (green to red) was the most reliable indicator of ripeness. Additionally, L* (lightness) decreased with maturity, and the b* component (yellowness to blue) showed varying importance depending on the variety. PCA accounted for over 98% of the variability across all varieties, demonstrating that these three parameters effectively characterize maturity. MLR models exhibited strong predictive performance, with adjusted R² values ranging between 0.789 and 0.877. Excelencia achieved the highest predictive accuracy, while Milenio demonstrated the lowest, highlighting varietal differences in pigmentation dynamics. These findings show that combining multispectral imaging, colorimetry, and statistical modeling offers a non-destructive, accessible, and cost-effective method for objectively classifying coffee maturity. Integrating this approach into computer vision or remote sensing systems could enhance harvest planning, reduce variability in specialty coffee lots, and improve competitiveness by ensuring greater consistency in cup quality. Full article

Background/Objectives: The relationship between health-related quality of life (HRQL) in community-dwelling older adults and the consumption of foods typical of the Mediterranean diet (MD) has not been studied. The main objective of this study was to determine which MD foods, as well as overall MD adherence, are associated with HRQL in community-dwelling older adults, taking into account both physical and mental components. Methods: A cross-sectional study was conducted including community-dwelling older adults aged 60 years or over. Sociodemographic variables, the Spanish version of the SF-12v2 quality-of-life questionnaire (physical and mental component scores), and data on the consumption of MD foods and adherence to the Mediterranean Diet Adherence Screener (MEDAS) were collected. Two binary logistic regression models, adjusted for age and sex, were fitted to analyse which food types included in the MEDAS questionnaire were significantly associated with a higher probability of having good physical and mental components of HRQL. Results: A total of 285 participants were recruited, with a mean age of 74.97 (SD 5.75) years, predominantly female (87.7%, n = 250) and 36.3% (n = 104) lived alone. The sample showed low physical quality of life [PCS-12: 42.88 IQR (33.61–51.09)], moderately good mental quality of life [MCS-12: 51.09 (39.97–57.42)] and good adherence to the Mediterranean diet [MEDAS: 9 (8–10)]. Binary logistic regression for PCS-12 showed that younger age, the joint consumption of less than one serving of butter per day, less than one cup of sugar-sweetened beverages per day and two or more servings of vegetables per day were significantly (p < 0.05) associated with good physical quality of life. Similarly, living alone, four or more tablespoons of olive oil per day and less than 2 servings of desserts per week were associated with good mental quality of life (MCS-12). Conclusions: The Mediterranean diet is related to physical and mental quality of life in older adults, with the consumption of specific foods within the MD showing significant associations in multivariate analyses. Identifying the items that are most closely related to good physical and mental health is key to promoting healthy lifestyle habits that are directly linked to improving quality of life from a holistic perspective. Understanding the associations between quality of life and consumption or avoidance of certain foods could help inform future nutritional interventions aimed at improving both physical and mental health in older adults. Full article

To address the challenge of improving the accuracy and efficiency of automatic transplanting operations in pepper plug seedling transplanters, this study innovatively designed a follow-up seedling picking and depositing mechanism. The core innovation lies in the synchronization of the seedling picking claws with the moving seedling cups, which was achieved by coordinating the motion speeds of the seedling picking and depositing mechanism with the seedling conveying mechanism. This synchronization ensured relative spatial stillness during seedling deposition, significantly enhancing seedling depositing accuracy. To meet the design requirements of this follow-up mechanism, this study presents a comprehensive design of the transplanter, including a three-dimensional model. Key mechanisms, namely the seedling picking and depositing mechanism and the seedling conveying mechanism, were thoroughly analyzed, with detailed explanations of their working principles. The transmission system was designed for reliability and stability, being towed by a tractor with the ground wheel driving the motion of the seedling conveying and distributing mechanisms. The motion mode of the seedling picking and depositing mechanism combined a crank–rocker mechanism and a crank–slider mechanism, utilizing a gear transmission rod for seedling picking and carrying actions, and rail guidance for follow-up seedling depositing. Experimental results validated the effectiveness of this design. In bench tests, the success rates of the seedling picking and depositing mechanism at operating speeds of 100 seedlings/min, 150 seedlings/min, and 200 seedlings/min were 97.4%, 98.44%, and 95.03%, respectively. In field tests, at operating speeds of 90 seedlings/min, 120 seedlings/min, and 150 seedlings/min, the planting success rates were 99.65%, 94.95%, and 89.18%, respectively. These results demonstrated that the follow-up seedling picking and depositing mechanism met the demands of automatic transplanting operations, offering an effective solution to enhance both the operating speed and quality of the transplanter. Full article

Background: Long-term survivorship in total hip arthroplasty (THA) is influenced by implant stability and stress distribution to surrounding bone. Isoelastic acetabular components are monoblock polyethylene cups with a low elastic modulus, which were developed to reduce stress shielding and enhance periacetabular bone preservation. This systematic review aimed to evaluate the mid- to long-term clinical outcomes, wear rate, and survivorship of isoelastic cups in primary THA with a minimum follow-up of five years. Materials and methods: A systematic literature search was performed in April 2025 across PubMed, Embase, Cochrane Library, and Google Scholar following PRISMA 2020 guidelines. Inclusion criteria comprised clinical studies on isoelastic acetabular cups in primary THA with a minimum of five years of follow-up. Data on survivorship, complications, clinical outcomes, wear, and radiological performance were extracted and analyzed. Risk of bias in each study was assessed through the Newcastle–Ottawa Scale (NOS) for observational studies and the Cochrane Risk of Bias 2 (RoB 2) tool for randomized controlled trials. Results: Twelve studies, encompassing 1491 hips, met the inclusion criteria. Mean follow-up was 8.1 years. Overall implant survival rate ranged from 82.7% to 100%. Mean Harris Hip Score was 92.6, with low reported pain and high satisfaction. Mean annual wear was 0.05 mm/year. Vitamin E-infused highly cross-linked polyethylene (VEHXLPE) cups demonstrated lower femoral head penetration compared to UHMWPE. A randomized trial showed reduced bone loss in the polar region with isoelastic cups versus modular titanium cups (4.9% versus 15.9%, p = 0.005). Complication and revision rates were low, though heterogeneity in cup positioning reporting and variable follow-up durations were noted. Conclusions: Isoelastic acetabular components demonstrate excellent survivorship, low wear rates, and favorable clinical outcomes at mid- to long-term follow-up. High-quality, long-term comparative studies are needed to confirm these findings across broader patient populations. Full article

Coffee (Coffea sp.) bean variety and harvesting periods are factors that directly affect its overall quality. In this study, we investigated the effects of four different harvesting periods (December, January, February and March) on the physicochemical and sensory properties of two coffee bean Catimor varieties (7963 and T8667) planted in the same orchard. Physiological characteristics were significantly affected by the delay in harvest periods, specifically the physicochemical properties of each coffee bean variety between the periods. For the green 7963 variety, the defect rate decreased from 11.08% to 4.19% while chlorogenic acid content increased from 3.78% to 4.99% as the harvest period was delayed. The 7963 variety harvested in February and March and T8667 variety harvested in February had the best quality performance, and their cupping scores were significantly higher than those harvested in other periods. Furthermore, a high correlation was found between physical attributes (defect rate, thousand-grain weight, and green bean size), chemical components (lipids, proteins, chlorogenic acid, caffeine, and trigonelline) and cupping scores. Full article

Coffee production is one of the main sources of income for products from Peru’s inter-Andean valleys. However, the rugged geographical conditions offer few growing areas with different altitudes, which could lead to variations in the quality of the beans and, consequently, of the coffee in the cup. This study aimed to evaluate the effect of altitudinal gradients on the exportable yield, and physical and cup quality of the Typica and Catimor varieties produced in the Inkawasi inter-Andean valley of Cusco, Peru. Coffee beans produced at altitudes of 1600, 1800, and 2100 m were considered, and the physical quality of parchment and green coffee was evaluated using Peruvian Technical Standards and the SCAA guidelines. Similarly, the sensory attributes of the coffee in the cup were assessed according to criteria established by the SCAA by five certified tasters. It was observed that increasing altitude considerably reduces pest attack and damage in both varieties and increases secondary damage, shrinkage, and exportable yield, which ranged from 79.12 to 81.98%. Sensory attributes ranged from “Very Good” to “Extraordinary”, allowing the Specialty Grade (>80 points) to be achieved according to SCAA standards. The PCA revealed that the Typica variety has superior sensory qualities that improve with altitude. The coffee produced in the Inkawasi valleys is well received on the international market, especially that grown above 1800 m. Its sustainable cultivation could improve the socioeconomic conditions of its inhabitants. Full article

A comprehensive overview is provided on factors and processes influencing the final quality of a cup of coffee, with an emphasis on the brewing method’s central role. Coffee quality assessment, both at the bean and cup level, combines objective parameters (color, moisture, bean defects, density) with a notable degree of subjectivity, as consumer sensory perception is ultimately decisive. The brewing technique is described as a critical determinant of the final chemical, physical, and sensory attributes. Key parameters such as aroma profile, pH, titratable acidity, total and filtered solids, lipid and fatty acid content, viscosity, foam (crema), and colorimetric indices are detailed as essential metrics in coffee quality evaluation. Roasting creates most of coffee’s key aroma compounds. The brewing method further shapes the extraction of both volatile and other bioactive compounds like caffeine, chlorogenic acids, and lipids. Brewing methods significantly affect acidity, “body,” and crema stability, while water quality, temperature, and pressure are shown to impact extraction results and sensory properties. Attention is paid to how methods such as Espresso, filter, French press, and cold brew yield distinct physicochemical and sensory profiles in the cup. Overall, the review highlights the multifaceted nature of coffee cup quality and the interplay between raw material, processing, and preparation, ultimately shaping the coffee sensory experience and market value. Full article