The imaging sequences used in first pass (FP) perfusion to date have important limitations in contrast-to-noise ratio (CNR), temporal and spatial resolution, and myocardial coverage. As a result, controversy exists about optimal imaging strategies for FP myocardial perfusion. Since imaging performance varies from subject to subject, it is difficult to form conclusions without direct comparison ...

Design patterns were popularized by the GoF catalog in 1995. This catalog contains 23 design patterns which concern 23 design problems. Each pattern is detailed with its structure, its intent, and some information including applicability conditions and some possible variations which enable it to be re-used. In 1995, they were the cutting edge thought processes. We consider that design patterns ...

A serendipitous discovery has led to a new hydrazone-based low molecular weight fluorescent super-hydrogelator. The gelation and emission properties can be switched "ON" and "OFF" using pH, enabling the sensing of biogenic amines emanating from spoiled cod.

In the assessment of food quality, geranyl acetone plays a crucial role as volatile organic compound (VOC) biomarker for diverse agricultural products, while ultralow concentration detection meeting application requirements has been barely studied. Herein, Fe-doped WO3-x gas sensor was employed greatly sensitive, selective and scalable acetone. The results proved that precisely-regul...

Saccharomyces cerevisiae sub-species diastaticus (S. diastaticus) is the main fungal cause of spoilage carbonated fermented beverages in brewing industry. Here, prevalence S. nature and breweries was assessed as well capacity its vegetative cells spores. could only be enriched from 1 out 136 bark soil samples Netherlands, being first described natural isolate this yeast outside South America. O...

Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora. There is also risk of food borne microbial infections which is associated with the consumption of fruit juices. In ...