Search Results (2,039)

Background/Objectives: Anterior dental trauma in adolescents presents complex restorative challenges due to ongoing craniofacial development and high aesthetic expectations. This study evaluated the long-term clinical performance of feldspathic ceramic veneers and lithium disilicate crowns used in the anterior region following dental trauma in adolescents. Methods: A total of 209 restorations were placed in 85 adolescents (50 females, 35 males), aged 11.1–17.9 years (mean age: 15.1 years). Of these, 144 were lithium disilicate crowns, and 65 were feldspathic ceramic veneers. All restorations were fabricated using minimally invasive protocols and followed up for periods ranging from 3 to 60 months. Outcomes were assessed based on standardized clinical criteria for success and failure. Results: Lithium disilicate crowns exhibited superior long-term performance, with the majority of failures occurring in feldspathic veneers (p < 0.001), primarily due to chipping or structural fracture. Age and gender had no statistically significant influence on failure rates. Conclusions: Both feldspathic and lithium disilicate ceramic restorations represent viable treatment options for anterior dental trauma in adolescents. However, lithium disilicate demonstrates greater mechanical reliability, particularly in teeth with significant hard tissue loss. These results support the use of durable ceramic materials in adolescent restorative protocols involving dental trauma. Full article

The paper presents the results of investigations into the relationship between selected water quality parameters and hydrological streamflow drought in a small river situated in the Mazovian Lowlands in Poland. As hydrological streamflow drought periods become more frequent in Poland, investigations about the relationship between flow and water quality parameters can be an essential contribution to a better understanding of the impact of low flow on the status of water rivers. Data from a three-year study of a small lowland river along with significant agricultural land management was used to analyze the connection between low flows and specific water quality indicators. The separation of low-flow data from water discharge records was achieved using two criteria: Q90% (the discharge value from a flow duration curve) and a minimum low-flow duration of 10 days. During these periods, the concentration of water quality indicators was determined based on collected water samples. In total, 30 samples were gathered and examined for pH, suspended sediments, dissolved substances, hardness, ammonium, nitrates, nitrites, phosphates, total phosphorus, chloride, sulfate, calcium, magnesium, and water temperature during sampling. The study’s main aim was to describe the relation between hydrological streamflow droughts and chosen water quality parameters. The analysis results demonstrate an inverse statistically significant relationship between concentration and low-flow values for total hardness and sulfate. In contrast, there was a direct relationship between nutrient indicators, suspended sediment concentration, and river hydrological streamflow drought. Statistical tests were applied to compare the datasets between years, revealing statistical differences only for nutrient indicators. Full article

Lithium lanthanum titanate (LLTO) is a promising solid electrolyte for all-solid-state lithium-ion batteries (ASSLIBs), and its total conductivity is dramatically influenced by the ceramic microstructure. Here we report a novel aerodynamic levitation rapid solidification method to prepare dense LLTO ceramics with a dendrite-like microstructure, which can be hardly obtained by conventional sintering. At optimal nominal lithium content and cooling rate, the solidified LLTO ceramic achieved a high total conductivity of 2.5 × 10⁻⁴ S·cm⁻¹ at room temperature, along with excellent mechanical properties such as a high Young’s modulus of 240 GPa and a high hardness of 16.7 GPa. Results from this work suggest that aerodynamic levitation rapid solidification is an effective processing method to manipulate the microstructure of LLTO ceramics to minimize the GBs’ contribution to the total conductivity, which may be expanded to prepare other oxide-type lithium electrolytes. Full article

UV-C irradiation is an innovative postharvest technique for increasing the safety of fruits and vegetables. This study investigated the effect of UV-C rays (UV-C1 = 0.26 KJ/m²; UV-C2 = 0.40 KJ/m²; UV-C3 = 0.67 KJ/m²; and UV-C4 = 1.34 KJ/m²) on the preservation of the antioxidants, hardness, and color of fresh green asparagus during storage. UV-C1 and UV-C2 significantly maintained higher total phenolic content (10.6%), total flavonoid content (36%), rutin (14.3%), quercetin (27.03%), kaempferol-3-O-rutinoside (21.25%), and antioxidant activity (DPPH 7.5%). Over three weeks of storage, quercetin, ferulic acid, and kaempferol 3-O-rutinoside increased, while rutin and caffeic acid decreased. Storage caused a significant change in the color and hardness of the control sample, but UV-C4 counteracted hardening for up to three weeks, and UV-C3 was the best dose for stabilizing color during storage. This study indicates that the choice of UV-C dose can be modulated based on the characteristics that are intended to be preserved in green asparagus, maintaining a balance between nutraceutical and hedonic characteristics. To maintain the maximum level of nutraceutical compounds over time, UV-C2 can be adopted, while to preserve texture and color, UV-C3 and UV-C4 are a better choice. Full article

The increasing demand for plant-based foods has led to significant growth in the availability, at a retail level, of plant-based cheese analogue products. This study presents the first comprehensive benchmarking of commercially available plant-based cheese analogue (PBCA) products in the Irish market, comparing them against conventional cheddar and processed dairy cheeses. A total of 16 cheese products were selected from Irish retail outlets, comprising five block-style plant-based analogues, seven slice-style analogues, two cheddar samples, and two processed cheese samples. Results showed that plant-based cheese analogues had significantly lower protein content (0.1–1.7 g/100 g) than cheddar (25 g/100 g) and processed cheese (12.9–18.2 g/100 g) and lacked a continuous protein matrix, being instead stabilized largely by solid fats, starch, and hydrocolloids. While cheddar showed the highest hardness, some plant-based cheeses achieved comparable hardness using texturizing agents but still demonstrated lower tan δ_max values, indicating inferior melting behaviour. Thermograms of differential scanning calorimetry presented a consistent single peak at ~20 °C across most vegan-based variants, unlike the dual-phase melting transitions observed in dairy cheeses. Sensory analysis further highlighted strong negative associations between PBCAs and consumer-relevant attributes such as flavour, texture, and overall acceptability. By integrating structural, functional, and sensory findings, this study identifies key formulation and performance deficits across cheese formats and provides direction for targeted improvements in next-generation PBCA product development. Full article

The use of microwaves (MWs) has been proposed as an energy-efficient method for reducing checking. Along with understanding moisture distribution, it is essential to consider structural characteristics to explain how MWs reduce checking. The influence of MWs on these characteristics depends on the food matrix’s dielectric and viscoelastic properties, which vary significantly between fresh and pre-baked dough. This study investigates the effects of MW treatment applied before (MW-O) or after conventional oven baking (O-MW) on low-fat biscuits that are prone to checking. Color (CIELab), thickness, moisture content and distribution, checking rate, texture, sensory properties, energy consumption and baking time were analyzed. The findings suggest that MWs reduce checking rate by eliminating internal moisture differences, while also changing structural properties, as evidenced by increased thickness and hardness. MW-O eliminated checking (control samples showed 100%) but negatively affected color, texture (increased hardness and breaking work), and sensory quality. The O-MW checking rate (3.41%) was slightly higher than in MW-O, probably due to the resulting different structural properties (less thickness, less hardness and breaking work). O-MW biscuits were the most preferred by consumers (54.76% ranked them first), with color and texture close to the control samples. MW-O reduced total energy consumption by 16.39% and baking time by 25.00%. For producers, these improvements could compensate for the lower biscuit quality. O-MW did not affect energy consumption but reduced baking time by 14.38%. The productivity improvement, along with the reduction in checking and the satisfactory sensory quality, indicates that O-MW could be beneficial for the bakery sector. Full article

This study investigates the friction stir joining of AA6082-T6 aluminum alloy and Noryl GFN2 polymer in a buttstrap configuration, targeting the development of lightweight cylindrical-shaped structures where the polymer provides thermal, chemical, and electrical insulation, while the aluminum ensures mechanical integrity. A parametric analysis was carried out to assess the ability to produce friction stir buttstrap composite panels in a single processing step and assess the resulting tensile and flexural behavior. To that end, travel and rotating speeds ranging from 2150 to 2250 rpm, and 100 to 140 mm/min, respectively, were employed while keeping plunge depth and the tilt angle constant. A total of nine composite joints were successfully produced and subsequently subjected to both tensile and four-point bending tests. The tensile and flexural strength results ranged from 80 to 139 MPa, and 39 to 47 MPa, respectively. Moreover, the microstructural examination revealed that all joints exhibited a defect within the joining region and its size and shape had a significant effect on tensile strength, whereas the flexural strength was less affected with more uniform results. The joining region was also characterized by a decrease in hardness, particularly in the pin-affected region on the aluminum end of the joint, exhibiting a W-shaped pattern. Contrarily, on the polymeric end of the joining region, no significant change in hardness was observed. Full article

This study investigated the effects of the addition of Rosa rugosa fruit pomace and drying methods on the properties of pasta, such as culinary properties, color, texture, microstructure, phenolics, antioxidant capacity, and sensory properties. In laboratory conditions, the pasta was produced using low-extraction wheat flour with the addition of pomace at 0, 2, 4, 6, and 8% (g/100 g flour) and dried using either convective or microwave–vacuum drying. The incorporation of pomace into the pasta caused a notable reduction in lightness and increased redness and yellowness, as well as a decrease in pasta hardness and sensory acceptability. The RFP addition also increased the polyphenol content and antioxidant potential. The microwave–vacuum drying resulted in pasta with shorter cooking times, lower cooking loss, and higher total phenolic content and antioxidant activity compared to convective drying. Although the drying method did not markedly affect sensory attributes, ultrastructural analysis revealed that samples subjected to convective drying had a more compact structure, while microwave–vacuum dried pasta exhibited larger pores and smaller starch granules. Total porosity was higher in microwave–vacuum dried pasta. Taking into account both the level of pomace enrichment and the drying technique, the most optimal outcomes were achieved when microwave–vacuum drying was applied and the pomace addition did not exceed 4%. Full article

This study systematically evaluates the influence of copper (Cu) addition in gas-shielded solid wires on the microstructure and cryogenic toughness of X80 pipeline steel welds. Welds were fabricated using solid wires with varying Cu contents (0.13–0.34 wt.%) under identical gas metal arc welding (GMAW) parameters. The mechanical capacities were assessed via tensile testing, Charpy V-notch impact tests at −20 °C and Vickers hardness measurements. Microstructural evolution was characterized through optical microscopy (OM), scanning electron microscopy (SEM) and electron backscatter diffraction (EBSD). Key findings reveal that increasing the Cu content from 0.13 wt.% to 0.34 wt.% reduces the volume percentage of acicular ferrite (AF) in the weld metal by approximately 20%, accompanied by a significant decline in cryogenic toughness, with the average impact energy decreasing from 221.08 J to 151.59 J. Mechanistic analysis demonstrates that the trace increase in the Cu element. The phase transition temperature and inclusions is not significant but can refine the prior austenite grain size of the weld, so that the total surface area of the grain boundary increases, and the surface area of the inclusions within the grain is relatively small, resulting in the nucleation of acicular ferrite within the grain being weak. This microstructural transition lowers the critical crack size and diminishes the density for high-angle grain boundaries (HAGBs > 45°), which weakens crack deflection capability. Consequently, the crack propagation angle decreases from 54.73° to 45°, substantially reducing the energy required for stable crack growth and deteriorating low-temperature toughness. Full article

This article investigates the Q-Problem, a novel theoretical framework for post-quantum cryptography. It aims to redefine cryptographic hardness by moving away from problems with unique solutions toward problems that admit multiple indistinguishable preimages. This shift is motivated by the structural vulnerabilities that quantum algorithms may exploit in traditional formulations. To support this paradigm, we define new cryptographic primitives and security notions, including Q-Indistinguishability, Long-Term Secrecy, and a spectrum of Q-Secrecy levels. The methodology formalizes the Q-Problem as a system of expressions, called Q-expressions, that must satisfy a set of indistinguishability and reduction properties. We also propose a taxonomy of its models, including Connected/Disconnected, Totally/Partly, Fully/Partially Probabilistic, Perfect, and Ideal Q-Problem variants. These models illustrate the versatility across a range of cryptographic settings. By abstracting hardness through indistinguishability rather than solvability, Q-Problem offers a new direction for designing cryptographic protocols resilient to future quantum attacks. This foundational framework provides the foundations for long-term, composable, and structure-aware security in the quantum era. Full article

The main objective of this study was the development of two semi-hard goat cheeses supplemented with Palmaria palmata and Ulva sp. with the aim of developing innovative food products, increasing the concentration of nutrients in these cheeses and familiarizing consumers with seaweed-containing foods. The impact of seaweed addition was evaluated through physicochemical, microbiological, and organoleptic properties of the semi-hard goat cheeses. Carbohydrate content was relatively low, whereas the total lipid content was relatively high (particularly in semi-hard goat cheese supplemented with seaweeds). Crude protein content presented higher values in semi-hard goat cheese supplemented with Ulva sp. The semi-hard goat cheese supplemented with Ulva sp. shows increased levels of Ca, Fe, Mn, and Zn. Instrumental color and the textural parameters of semi-hard goat’s cheese varied significantly with seaweed addition. Most of the microbiological load complies with the Portuguese (INSA) and the United Kingdom’s (HPA) guidelines for assessing the microbiological safety of ready-to-eat foods placed on the market. Additionally, the Flash Profile scores of semi-hard goat cheeses supplemented with seaweeds highlighted aroma and flavor complexity. Overall, this study confirms the potential of using seaweeds as a viable alternative to produce semi-hard goat cheeses with less pungency or goat milk flavor, making this product more pleasant and appealing to consumers sensitive to these sensory characteristics. Full article

Yogurt fortified with polyphenols, as a new type of functional yogurt, exhibits high quality and good antioxidant activity. However, the effects of black garlic polyphenols (BGP) on the quality of solidified yogurt have been scarcely reported. Therefore, the effects of different levels (0.1–0.4%) of BGP on the sensory scores, physicochemical properties, rheological properties, texture properties, antioxidant activity and polyphenol content of solidified yogurt were studied. The results showed that the total sensory scores of yogurt with 0.2% and 0.4% levels of BGP addition were both above 80. BGP addition significantly decreased the water-holding capacity and pH values of yogurt, compared with the yogurt without BGP addition. The yogurt with a 0.4% level of BGP had the highest titratable acidity of 89.84° T. In addition, the storage modulus (G’) and loss modulus (G”) of yogurt increased with the addition of BGP. The gel strength, chewiness and hardness of yogurt significantly decreased with an increase in BGP addition. The content of quercetin and caffeic acid in the yogurt with the addition of 0.1–0.4% BGP was 0.53–1.79 mg/g and 2.13–4.98 mg/g, respectively. The antioxidant activity and total phenolic acid content of yogurt significantly increased with an increment in BGP addition. The 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activity, ferric reducing antioxidant power and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of yogurt with a 0.4% level of BGP increased by 52.79%, 57.31% and 42.51%, respectively, compared to the yogurt without BGP addition. This study provides a theoretical basis for the development of novel yogurt with high antioxidant activity. Full article

The agri-food sector faces the challenge of valorizing by-products and reducing waste. The frozen pumpkin industry generates substantial amounts of by-products rich in nutritional value, especially β-carotene. This study evaluates the nutritional and physical impact of incorporating pumpkin pulp flour (dehydrated and freeze-dried) obtained from by-products into cracker formulation. Crackers were prepared by replacing 10% and 20% of wheat flour with pumpkin flour, assessing the effects based on drying method. Physical parameters (expansion, color, and texture parameters) were measured, in the dough and in the baked products. Furthermore, β-carotene content was analyzed by HPLC-DAD, antioxidant capacity was measured with DPPH, ABTS, and ORAC, and total phenolic content was evaluated with the Folin–Ciocalteu method. Proximate composition and mineral content were also analyzed. Additionally, a preliminary sensory evaluation was conducted with 50 untrained consumer judges to assess acceptability of external appearance, texture, and taste. The inclusion of pumpkin flour significantly increased β-carotene content (up to 2.36 mg/100 g), total phenolics, and antioxidant activity of the baked crackers. Proximate analysis showed a marked improvement in fiber content and a slight reduction in energy value compared to wheat flour. Mineral analysis revealed that pumpkin flours exhibited significantly higher levels of K, Ca, Mg, and P, with improved but not always statistically significant retention in the final crackers. Freeze-dried flour retained more bioactive compounds and enhanced color. However, it also increased cracker hardness, particularly with dehydrated flour. Only the 10% freeze-dried formulation showed mechanical properties similar to those of the control. Sensory analysis indicated that all formulations were positively accepted, with the 10% freeze-dried sample showing the best balance in consumer preference across all evaluated attributes. Frozen pumpkin by-products can be effectively valorized through their incorporation into bakery products such as crackers, enhancing their nutritional and functional profile. Freeze-drying better preserves antioxidants and β-carotene, while a 10% substitution offers a balance between nutritional enrichment and technological performance and sensory acceptability. Full article

This study investigated quality changes in seaweed–yak patties before and after freeze–thaw by varying seaweed addition levels (10–70%). Macroscopically, the effects on water-holding capacity, textural properties, and oxidative indices of restructured yak patties were evaluated. Microscopically, the impact of seaweed-derived bioactive ingredients on patty microstructure and myofibrillar protein characteristics was examined. LF-NMR and MRI showed that 40% seaweed addition most effectively restricted water migration, reduced thawing loss, and preserved immobilized water content. Texture profile analysis (TPA) revealed that moderate seaweed levels (30–40%) enhanced springiness and minimized post-thaw hardness increases. SEM confirmed that algal polysaccharides formed a denser protective network around the muscle fibers. Lipid oxidation (MDA), free-radical measurements, and non-targeted metabolomics revealed a significant reduction in oxidative damage at 40% seaweed addition, correlating with increased total phenolic content. Protein analyses (particle size, zeta potential, hydrophobicity, and SDS-PAGE) demonstrated a cryoprotective effect of seaweed on myofibrillar proteins, reducing aggregation and denaturation. These findings suggest that approximately 40% seaweed addition can improve the physicochemical stability and antioxidant capacity of frozen seaweed–yak meat products. This work thus identifies the optimal seaweed addition level for enhancing freeze–thaw stability and functional quality, offering practical guidance for the development of healthier, high-value restructured meat products. Full article

Background/Objectives: Schwannoma is a rare tumor, typical in young adults, originating from the myelin sheath that surrounds Schwann cells. It can occur in any part of the Peripheral Nervous System (PNS). It develops in the head and neck region in 25–48% of cases, and the eighth pair of cranial nerves (vestibulocochlear nerves) are the most hit (vestibular schwannoma). Oral cavity involvement is exceedingly rare, accounting for about 1–2% of all cases. The most affected oral site is the tongue, especially its anterior third, while localization on the lip is one of the least common sites for the development of this lesion. Case Presentation: A lower lip schwannoma on a 17-year-old boy, present for about 7 years, was documented. Material and Methods: PubMed and Google Scholar were used as research engines; English scientific works published in the last 20 years (2005–2024) regarding oral cavity involvement, using the keywords “Schwannoma”, “Oral Schwannoma”, “Pediatric Oral Schwannoma”, and “Schwannoma of the lip”, were considered. Results: In total, 805 and 16,890 items were found on PubMed and Google Scholar search engines, respectively. After title, abstract, full text evaluation, and elimination of duplicates, 26 articles were included in the review process. Discussion: Clinically, oral schwannoma presents as an asymptomatic hard–elastic fluctuating mass, often misdiagnosed on the lip as a traumatic or inflammatory lesion (e.g., mucocele). Biopsy is mandatory, and histological examination reveals positivity to the neuronal marker S-100. Conclusions: Complete excision also prevents recurrence. Malignant transformation is extremely rare. Full article