Search Results (491)

Landscape quality and the productivity of $\mathit{Rhododendron\; simsii}$ are directly related to the maintenance of ecological functions in the alpine region. The specific relationship between the spatial pattern of colour patches and the visual quality of R. simsii landscape recreational forests has been insufficiently explored. In this study, we constructed a model of the relationship between landscape colour patches and the aesthetic value of such a forest, analysing the key factors driving changes in its landscape quality. A total of 1549 participants were asked to assess 16 groups of landscape photographs. The results showed that variations in perceived aesthetic quality were stimulated by colour patch dynamics and spatial heterogeneity. Utilising structural equation modelling (SEM), we identified key indicators synergistically influencing aesthetic quality, including the area percentage, shape, and distribution of colour patches, which demonstrated strong explanatory power ($R^2$ = 0.83). The SEM also revealed that the red patch area, mean perimeter area ratio, and separation index are critical latent variables with standardised coefficients of 0.54, 0.65, and 0.62, respectively. These findings provide actionable design strategies: (1) optimising chromatic contrast through high-saturation patches, (2) controlling geometric complexity, and (3) improving spatial coherence. These results advance the theoretical framework for landscape aesthetic evaluation and offer practical guidance for landscape recreational forest management. Full article

The relationship between self-rated personality and nonverbal intelligence has been studied in young students, but these studies have generally not considered nested data, despite their allowing us to analyse between-classroom variability. The present cross-sectional study involved third- to sixth-grade students (n = 447) who were nested into their classrooms (n = 32). The participants completed the Raven’s Coloured Progressive Matrices (CPM) as a measure of nonverbal intelligence and a personality questionnaire based on the Five Factor Model. At the class level, the study data included class size, class-average CPM scores, and class-homogeneity in CPM performances. Multilevel modelling with class-mean centring of personality predictors was applied to examine class-average differences in CPM scores and interaction effects between personality and class-homogeneity on CPM scores. The results showed significant differences in average CPM performances across classrooms, significant fixed and random slope effects linking nonverbal intelligence and Imagination, and a cross-level effect revealing that Imagination is a stronger predictor of CPM scores when class-homogeneity in intelligence is lower. Beyond confirming the intelligence–Imagination association generally observed in the literature, the present findings emphasise the importance of using nested structures when collecting personality and intelligence data in classrooms. More attention needs to be paid to how the classroom environment affects children’s self-reported personality and intelligence test performances. Full article

The objective of this study was to develop a novel sauce formulation in which egg yolk was substituted with pea and soy proteins, in addition to the incorporation of tomato pomace as a functional ingredient. Nine experimental samples (E1–E3, S1–S3, and P1–P3) and three control samples (E0, S0, and P0) were prepared, corresponding to three protein sources (E: egg yolk, S: soy, P: pea), with increasing concentrations of tomato pomace (0, 2, 4, and 6%). The formulations were adjusted proportionally in terms of water and oil to maintain the desired consistency. The analyses performed included: physico-chemical analysis of the sauce (fat content, peroxide value, and CIE L* a* b* color determination), quality assessment using Fourier Transform Infrared Spectroscopy (FT-IR, rheological measurements, and microstructural evaluation. The sample designated P2 demonstrated a notable correlation with favourable parameters, exhibiting intense colouration, elevated protein content, and consistent rheological properties. However, at higher levels of tomato pomace (notably 6%), microstructural instability was observed, which may limit the formulation’s robustness over time. These findings demonstrate that tomato pomace can enhance the functional and structural characteristics of sauce, while also highlighting the importance of optimizing concentration levels to avoid negative impacts on emulsion stability. Overall, the results support the use of tomato pomace and plant proteins in the formulation of sustainable and innovative food products. Full article

The rapid development of generative artificial intelligence has paved the way for a new approach to reproduce and intelligently generate traditional patterns digitally. This paper focuses on the traditional Chinese phoenix pattern and constructs a “Phoenix Pattern Multidimensional Cultural Gene Model” based on the grounded theory. It summarises seven semantic dimensions covering composition pattern, pixel configuration, colour system, media technology, semantic implication, theme context, and application scenario and divides them into explicit and implicit cultural genes. The study further proposes a control mechanism of “semantic label–prompt–image generation”, constructs a cross-platform prompt structure system suitable for Midjourney and Dreamina AI, and completes 28 groups of prompt combinations and six rounds of iterative experiments. The analysis of the results from 64 user questionnaires and 10 expert ratings reveals that Dreamina AI excels in cultural semantic restoration and context recognition. In contrast, Midjourney has an advantage in composition coordination and aesthetic consistency. Overall, the study verified the effectiveness of the cultural gene model in generating AIGC control. It proposed a framework for generating innovative traditional patterns, providing a theoretical basis and practical support for the intelligent expression of cultural heritage. Full article

The sapwood and heartwood of European larch (Larix decidua Mill.) are both used in industrial applications, but they differ in structure and composition, which may lead to surface property differences. This study compared their surface characteristics (on radial and tangential sections) after sanding with aluminium oxide papers of four grit sizes (P60, P120, P180, P240). Surface roughness (Ra, Rz), wettability (contact angle with two reference liquids: water and diiodomethane, 3 and 30 s after droplet deposition), surface free energy, and colour parameters (L*, a*, b*) were analysed. Microscopic measurements were also performed to assess anatomical differences between sapwood and heartwood. The results showed no significant differences in roughness (Ra, Rz) between sapwood and heartwood. Measurement direction and sandpaper grit accounted for about 80% of variability in roughness parameters. Wettability was mainly influenced by wood area, with its effect ranging from 55% to 89% depending on measurement time. The sapwood was characterised by the lower wettability on the tangential section, while the heartwood was characterised by the lower wettability on the radial section. This was examined for the contact angle tests performed 3 s after the water droplet had been applied to the wood surface. Such dependencies were not observed after 30 s. Sapwood exhibited higher surface free energy (SFE) values than heartwood. The greatest colour change ΔE, at level 2.59, was noted for the heartwood on the radial section after sanding with P240 sandpaper. Full article

The increasing interest in fibre-enriched and functional bakery products has led to the exploration of novel plant-based ingredients with both technological functionality and consumer acceptance. This study evaluates the effects of incorporating flours derived from apple (Malus domestica cv. Oberländer Himbeerapfel), sweet chestnut (Castanea sativa), horse chestnut (Aesculus hippocastanum), and red, sessile, and pedunculate oak (Quercus rubra, Q. petraea, and Q. robur) into wheat bread at 5%, 10%, and 15% substitution levels. The impact on crumb structure, crust colour, textural parameters (hardness, adhesiveness, springiness), and sensory attributes was assessed. The inclusion of apple and sweet chestnut flours resulted in a softer crumb, lower adhesiveness, and higher sensory scores related to flavour, aroma, and crust appearance. In contrast, higher levels of oak- and horse-chestnut-derived flours increased crumb hardness and reduced overall acceptability due to bitterness or excessive density. Apple flour preserved crumb brightness and contributed to warm tones, while oak flours caused more intense crust darkening. These findings suggest that selected non-traditional flours, especially apple and sweet chestnut, can enhance the sensory and physical properties of wheat bread, supporting the development of fibre-rich, clean-label formulations aligned with consumer trends in sustainable and functional baking. Full article

The advancement of artificial intelligence (AI) in remote sensing (RS) increasingly depends on datasets that offer rich and structured supervision beyond traditional scene-level labels. Although existing benchmarks for aerial scene classification have facilitated progress in this area, their reliance on single-class annotations restricts their application to more flexible, interpretable and generalisable learning frameworks. In this study, we introduce WHU-RS19 ABZSL: an attribute-based extension of the widely adopted WHU-RS19 dataset. This new version comprises 1005 high-resolution aerial images across 19 scene categories, each annotated with a vector of 38 features. These cover objects (e.g., roads and trees), geometric patterns (e.g., lines and curves) and dominant colours (e.g., green and blue), and are defined through expert-guided annotation protocols. To demonstrate the value of the dataset, we conduct baseline experiments using deep learning models that had been adapted for multi-label classification—ResNet18, VGG16, InceptionV3, EfficientNet and ViT-B/16—designed to capture the semantic complexity characteristic of real-world aerial scenes. The results, which are measured in terms of macro F1-score, range from 0.7385 for ResNet18 to 0.7608 for EfficientNet-B0. In particular, EfficientNet-B0 and ViT-B/16 are the top performers in terms of the overall macro F1-score and consistency across attributes, while all models show a consistent decline in performance for infrequent or visually ambiguous categories. This confirms that it is feasible to accurately predict semantic attributes in complex scenes. By enriching a standard benchmark with detailed, image-level semantic supervision, WHU-RS19 ABZSL supports a variety of downstream applications, including multi-label classification, explainable AI, semantic retrieval, and attribute-based ZSL. It thus provides a reusable, compact resource for advancing the semantic understanding of remote sensing and multimodal AI. Full article

Medicinal mushroom production utilising rural cultivation (solid state fermentation) requires approximately six months compared to culinary mushroom production (7 days). Urban cultivation (submerged liquid fermentation) can be used as a sustainable method of producing medicinal mushroom biomass. In this study, chicken patties were fortified with liquid-fermented Ganoderma lucidum flour (GLF) and Pleurotus djamor mushroom biomass flour (PDF) at concentrations of 3%, 6%, and 9%. These were compared to a negative control (0% mushroom flour chicken patty) and a commercial patty. Chicken patties fortified with 3% PDF and 9% GLF recorded the lowest cooking loss, at 5.55% and 10.3%, respectively. Mushroom chicken patties exhibited lower cooking losses and significant changes in colour and texture compared to control samples. Notably, 3% GLF chicken patty achieved the highest overall acceptability score of 6.55 followed by 9% PDF chicken patty (6.08) (p < 0.05). Biomass flour of liquid-fermented Ganoderma lucidum (ENS-GL) and Pleurotus djamor (ENS-PD) were extracted for their endopolysaccharide and analysed for their functional properties. All elemental, FT-IR, and NMR spectroscopy analyses revealed the existence of a comparable beta-glucan polymer structure, linkages, and absorptions when compared to the Laminarin standard. In addition, ENS-GL also proved to possess higher antimicrobial activities and significant antioxidant levels (DPPH-scavenging activity, ferric reduction potential and total phenolic content) compared to ENS-PD. Overall, this study revealed that sustainable liquid-fermented Ganoderma lucidum, a medicinal mushroom, outperformed Pleurotus djamor, a culinary mushroom, as a potential alternative flour for combating hunger in the future. Full article

Safflower (Carthamus tinctorius L.) is a plant in the family of Asteraceae, and the dried tubular flowers are used as medicine, which contain active ingredients such as safflower yellow pigment and safflower glycosides. They play important roles in many fields. NF-Y, as an important transcription factor in plants, regulates a variety of plant life activities. In this study, we identified and analysed 11 CtNF-Y gene family members from safflower for the first time. Their core motifs, which are conserved structural domains, gene structures, and cis-acting elements, are described in this study. In addition, there was good collinearity between safflower CtNF-Y and other species. Protein–protein interaction network analysis showed that the CtNF-YA1 and CtNF-YB subfamilies were the core proteins of the interaction network. Real-time quantitative PCR (qRT-PCR) studies showed that the expression level of the CtNF-Y gene was regulated by safflower flower colour and safflower flowering period. Subcellular localisation results showed that three CtNF-Y proteins were located in the nucleus, the cellular regulatory centre of the plant. This study will provide valuable insights into the selection of key candidate genes in the network of regulatory mechanisms for the formation of safflower flower colour and flowering time. Full article

Almond bagasse, a by-product of almond milk production, is rich in fibre, protein, polyunsaturated fatty acids, and bioactive compounds. Its incorporation into food products provides a sustainable approach to reducing food waste while improving nutritional quality. This study explored the impact of enriching rice flour with almond bagasse powders—either hot air-dried (HAD60) or lyophilised (LYO)—at substitution levels of 5%, 10%, 15%, 20%, 25%, and 30% (w/w), to assess effects on gluten-free bread quality. The resulting flour blends were analysed for their physicochemical, techno-functional, rheological, and antioxidant properties. Gluten-free breads were then prepared using these blends and evaluated fresh and after seven days of refrigerated storage. The addition of almond bagasse powders reduced moisture and water absorption capacities, while also darkening the bread colour, particularly in HAD60, due to browning from thermal drying. The LYO powder led to softer bread by disrupting the starch structure more than HAD60. All breads hardened after storage due to starch retrogradation. The incorporation of almond bagasse powder reduced the pasting behaviour—particularly at substitution levels of ≥ 25%—as well as the viscoelastic moduli of the flour blends, due to fibre competing for water and thereby limiting starch gelatinisation. Antioxidant capacity was significantly enhanced in HAD60 breads, particularly in the crust and at higher substitution levels, due to Maillard reactions. Furthermore, antioxidant degradation over time was less pronounced in formulations with higher substitution levels, with HAD60 proving more stable than LYO. Overall, almond bagasse powder improves the antioxidant profile and shelf-life of gluten-free bread, highlighting its value as a functional and sustainable ingredient. Full article

The impact of fire on natural stone structures is a critical concern, particularly for historical buildings. This study examines the residual mechanical properties of sandstone after exposure to high temperatures. Cylindrical sandstone samples were heated to temperatures up to 900 °C and subsequently tested under uniaxial compression. The results indicate that mechanical degradation becomes significant beyond 460 °C, with compressive strength decreasing by up to 43% at 900 °C. Young’s modulus also declined substantially, while axial strain increased, indicating progressive structural weakening. Additionally, visible colour changes suggest mineralogical transformations. These findings provide essential insights into the fire-induced deterioration of sandstone, offering valuable guidance for the preservation and restoration of historical stone structures. Full article

Exhibition design, as a powerful medium of communication and interpretation, can reveal the hidden richness and regional identity embedded within the subterranean layers of soil. This research explores the artistic potential of soil, a resource often overlooked and buried beneath urban infrastructure. By showcasing the unique textures, colours, and structures of soil through carefully curated exhibitions, we can foster a deeper understanding of place and challenge the homogenisation of our urban landscapes. Reflecting on four soil exhibitions, including 2D and 3D displays as well as interactive gallery exhibitions, this research reflects on the potential of exhibitions to convey a message. This approach not only informs aesthetic decisions but also promotes the development of an authentic regional aesthetic, rooted in the very earth beneath our feet. Full article

Recently, the development of nanoparticle pigments has attracted interest in chemical preparation due to their potential functional properties, such as phosphate-based pigments. The present research focuses on the feasibility of synthesising the BaCr₂(P₂O₇)₂ pigment under hydrothermal conditions. The effect of the microstructural features of ceramic pigments (the crystalline structure, morphology, and particle size) on their optical properties (colour and reflectance) was also studied. The BaCr₂(P₂O₇)₂ compound was prepared in different fluid media, including water and NaOH solutions (0.5–1.0 M), at several reaction temperatures (170–240 °C) and intervals (6–48 h). The single-phase BaCr₂(P₂O₇)₂ did not crystallise without by-products (BaCr₂O₁₀, BaCr₂(PO₇)₂) in water and the alkaline solutions, even at 240 °C for 48 h; in these fluids, the ionic Cr³⁺ species oxidised to Cr⁶⁺. In contrast, the BaCr₂(P₂O₇)₂ single-phase crystallisation was favoured by adding urea as a reductant agent (25.0–300.0 mmol). Monodispersed BaCr₂(P₂O₇)₂ fine particles with a mean size of 44.0 nm were synthesised at a low temperature of 170 °C for 6 h with 0.5 M NaOH solution in the presence of 50.0 mmol urea. The phosphate pigment particle grew to approximately 62.0 nm by increasing the treatment temperature to 240 °C. A secondary dissolution–recrystallisation achieved after 24 h triggered a change in the particle morphology coupled with the incrementation of the concentration of NaOH in the solution. The pyrophosphate BaCr₂(P₂O₇)₂ pigments prepared in this study belong to the green colour spectral space according to the CIELab coordinates measurement, and exhibit 67.5% high near-infrared (NIR) solar reflectance. Full article

Objectives: Hyperuricaemia has been linked to cognitive decline, yet cerebral structural and haemodynamic changes in this population remain poorly defined. We evaluated transcranial colour-coded duplex (TCCD) sonography as a non-invasive screening tool for early mild cognitive impairment (MCI) in elderly hyperuricaemic men. Methods: In this cross-sectional study, 195 men aged ≥ 60 years with hyperuricaemia were stratified by the Montreal Cognitive Assessment (MoCA) into HUA + MCI (MoCA < 26, n = 46) and HUA (MoCA ≥ 26, n = 149) groups. TCCD measured third-ventricle width (TVW) and peak systolic/end-diastolic velocities to calculate resistive (RI) and pulsatility (PI) indices in the middle (MCA) and posterior (PCA) cerebral arteries. Serum uric acid was recorded. Kernel density plots and receiver operating characteristic (ROC) curves assessed diagnostic performance. Results: The HUA + MCI group exhibited higher serum uric acid (508.5 ± 36.3 vs. 492.9 ± 44.0 µmol/L; p = 0.031), greater TVW (0.55 ± 0.11 vs. 0.51 ± 0.08 cm; p = 0.037), and elevated left PCA RI (0.69 ± 0.07 vs. 0.64 ± 0.06) and PI (1.05 ± 0.17 vs. 0.95 ± 0.12; both p < 0.001). ROC analysis identified left PCA PI as the most specific marker (AUC = 0.701; specificity 90.6%; sensitivity 45.7%). Kernel density plots confirmed distinct distributions of key parameters. Conclusions: TCCD-detected ventricular enlargement and raised PCA pulsatility accurately distinguish MCI among hyperuricaemic men. As a non-invasive, accessible technique with high specificity, TCCD may complement MRI and cognitive testing in early screening of at-risk populations. Full article

This study explores the multifaceted aspects of sushi rice preparation, including the washing, soaking, and cooking processes and their impact on the texture, microbial, colour, and sensory properties of rice. Selenio rice, a premium short-grain rice of the Japonica variety, was analyzed for variations in amylose content and viscosity profiles. The study highlights how the rice’s compositional characteristics, particularly the amylose-to-amylopectin ratio, influence gelatinisation and cooling behaviour. The study examined washing duration, water-to-rice ratios, soaking times, and seasoning effects on product quality. The results demonstrated that washing rice for 230 s was optimal for the nigiri-forming process, while extending soaking beyond 3 min provided no additional water absorption benefits. Water temperature during soaking (10–50 °C) had minimal impact on water absorption. The addition of a vinegar mix reduced the pH to below 4.5, improving shelf life and sensory properties. During storage, textural profile analysis revealed that hardness and chewiness increased while adhesiveness decreased across all samples, with lower water-to-rice ratios resulting in firmer rice that maintained structural integrity better during storage. Sensory evaluation showed declining scores for odour, taste, texture, and overall acceptability over the 10-day storage period, though colour and appearance were less affected. Microbial loads remained relatively low across all samples during storage, and rice colour showed minimal changes over time. These findings contribute significantly to optimizing sushi rice production processes, ensuring consistent quality and desirable textural attributes throughout storage while advancing the broader fields of rice research and culinary science. Full article