Explore the vast range of titles available.

The aim of this research was to develop innovative cheeses fortified with vitamin D3 (VD3). Formulation studies and analyses of textural properties and chemicals were carried out for these developments. Two traditional Italian varieties of cheese (giuncata and burrata) were studied. For giuncata, the fortification of milk for cheese production provided a VD3 retention level of 43.9 ± 0.6% in the food matrix. For burrata, the VD3 ingredient was incorporated into the creamy inner part after mixing, maintaining the textural quality of the product (adhesiveness 4.3 ± 0.4 J × 10−3; firmness 0.7 ± 0.0 N; and cohesiveness 0.8 ± 0.2). The optimized enrichment designs allowed to obtain homogenous contents of VD3 during the production of giuncata (0.48 ± 0.01 µg/g) and burrata cheeses (0.32 ± 0.02 µg/g). Moreover, analyses revealed the high stability of VD3 during the storage of the two fortified cheese types (2 weeks, 4 °C). These fortification designs could be implemented at an industrial scale to obtain new cheese types enriched in VD3 and thus contribute to the reduction in VD deficiency prevalence.

The present study aimed to assess the impact of substituting wheat flour with three different pretreated green pea flour at different addition levels (10–50%) on fresh bread quality during a 7-day storage period. Dough and bread enriched with conventionally milled (C), pre-cooked (P), and soaked under-pressure-steamed (N) green pea flour were evaluated for their rheological, nutritional, and technological features. Compared to wheat flour, legumes had lower viscosity but higher water absorption, development time, and lower retrogradation. Bread made with C10 and P10 showed similar specific volume, cohesiveness, and firmness to the control, whereas addition levels beyond 10% decreased specific volume and increased firmness. During storage, incorporating legume flour (10%) delayed staling. Composite bread increased proteins and fiber. C30 had the lowest rate of starch digestibility, while pre-heated flour increased starch digestibility. In conclusion, P and N can be considered valuable ingredients for making soft and stable bread.

Food structure is expected to play an important role in modulating nutrient bioavailability and antioxidant activity in cereal‐based foods. This study examined how semolina type [pigmented grains (Grano Mischio, GM) vs. traditional wheat (Senatore Cappelli, SC)] and the food matrix (bread vs. pasta) influence product quality, in vitro starch digestibility, antioxidant capacity, and intestinal barrier integrity of Caco‐2 cells. GM‐bread had lower specific volume and was harder than SC‐bread, while GM‐pasta showed significantly higher starch digestibility compared to SC‐pasta, probably due to polyphenol‐induced structure weakening. Antioxidant activity, measured by ORAC, DPPH, and ABTS assays, varied by matrix and method, with GM‐pasta exhibiting higher radical scavenging capacity than GM‐bread in the DPPH and ABTS assays. Caco‐2 cells treated with digested GM‐pasta showed increased viability, enhanced transepithelial electrical resistance, and reduced inflammatory markers (IL‐1β, IL‐11, NF‐κB) under pro‐inflammatory conditions. Overall, pigmented wheat products, particularly pasta, retain antioxidant properties upon digestion. These findings provide evidence that food processing can modulate the biological properties of raw cereal materials, laying a promising foundation for the rational design of functional foods that leverage matrix architecture to optimize the release and efficacy of bioactive compounds during digestion. Pigmented wheat was processed into pasta and bread and subjected to in vitro digestion. The resulting bioaccessible fractions were characterized for antioxidant capacity and used to treat Caco‐2 epithelial monolayers under inflammatory conditions. Compared with control wheat, pigmented pasta retained higher antioxidant activity and improved intestinal barrier integrity, reducing NF‐κB expression. This image was created in BioRender. To access the original source of this presentation, visit: https://app.biorender.com/illustrations/690ca6b59c9bb31341db4209.

In this study, well-crystallized mesoporous anatase TiO 2 spheres (TiO 2 -MS) were prepared via a simple sol–gel process followed by subsequent hydrothermal treatment and then used as photoelectrode for quantum-dot-sensitized solar cell (QDSC) application. The mesoporous structure exhibits efficient QD loading and good light-scattering properties for light harvesting. In the meantime, both surface photovoltage technique based on lock-in amplifier and transient photovoltage measurement reveal that the QDs-sensitized mesoporous TiO 2 sphere photoelectrode is conducive to promote the separation of photo-induced charges and reduce the charge recombination owing to the efficient charge transfer. As a result, the QDSCs based on mesoporous TiO 2 spheres photoelectrode shows a power conversion efficiency of 1.34 %, which is significantly higher than that derived from P25 nanoparticle electrode. The relation between the performance of QDSCs and their photovoltage characterization was also discussed.

In this study, well-crystallized mesoporous anatase TiO sub(2) spheres (TiO sub(2)-MS) were prepared via a simple sol-gel process followed by subsequent hydrothermal treatment and then used as photoelectrode for quantum-dot-sensitized solar cell (QDSC) application. The mesoporous structure exhibits efficient QD loading and good light-scattering properties for light harvesting. In the meantime, both surface photovoltage technique based on lock-in amplifier and transient photovoltage measurement reveal that the QDs-sensitized mesoporous TiO sub(2) sphere photoelectrode is conducive to promote the separation of photo-induced charges and reduce the charge recombination owing to the efficient charge transfer. As a result, the QDSCs based on mesoporous TiO sub(2) spheres photoelectrode shows a power conversion efficiency of 1.34 %, which is significantly higher than that derived from P25 nanoparticle electrode. The relation between the performance of QDSCs and their photovoltage characterization was also discussed.

In this work, Sm 3+ doped α -Sr 2 P 2 O 7 phosphors without and with co-doping different charge compensation agents such as Li + , Na + , K + and Cs + were prepared by a solid state reaction at high temperature. The excitation and emission spectrum, decay curves, and the effect of charge compensation agents on the luminescence properties of α -Sr 2 P 2 O 7 :Sm 3+ were investigated in detail. The results demonstrate that the as-prepared α -Sr 2 P 2 O 7 :Sm 3+ phosphors can be efficiently excited by ultraviolet light, and the emission spectrum consists of three emission peaks at 561, 601, 642 nm. By introducing the charge compensator M + (M +  = Li + , Na + , K + , Cs + ) into the α -Sr 2 P 2 O 7 :Sm 3+ phosphor, the emission intensity can be enhanced remarkably.

Issue Title: Special Issue: Second Symposium of Renewable Energy and Sustainability: Research of Solar Materials in Mexico In this work, Sm^sup 3+^ doped [alpha]-Sr^sub 2^P^sub 2^O^sub 7^ phosphors without and with co-doping different charge compensation agents such as Li^sup +^, Na^sup +^, K^sup +^ and Cs^sup +^ were prepared by a solid state reaction at high temperature. The excitation and emission spectrum, decay curves, and the effect of charge compensation agents on the luminescence properties of [alpha]-Sr^sub 2^P^sub 2^O^sub 7^:Sm^sup 3+^ were investigated in detail. The results demonstrate that the as-prepared [alpha]-Sr^sub 2^P^sub 2^O^sub 7^:Sm^sup 3+^ phosphors can be efficiently excited by ultraviolet light, and the emission spectrum consists of three emission peaks at 561, 601, 642 nm. By introducing the charge compensator M^sup +^ (M^sup +^ = Li^sup +^, Na^sup +^, K^sup +^, Cs^sup +^) into the [alpha]-Sr^sub 2^P^sub 2^O^sub 7^:Sm^sup 3+^ phosphor, the emission intensity can be enhanced remarkably.

In this work, Sm super(3+) doped alpha -Sr sub(2)P sub(2O) sub(7)phosphors without and with co-doping different charge compensation agents such as Li super(+), Na super(+), K super(+) and Cs super(+) were prepared by a solid state reaction at high temperature. The excitation and emission spectrum, decay curves, and the effect of charge compensation agents on the luminescence properties of alpha -Sr sub(2)P sub(2)O sub(7):Sm super(3+) were investigated in detail. The results demonstrate that the as-prepared alpha -Sr sub(2)P sub(2) O sub(7):Sm super(3+) phosphors can be efficiently excited by ultraviolet light, and the emission spectrum consists of three emission peaks at 561, 601, 642 nm. By introducing the charge compensator M super(+) (M super(+) = Li super(+), Na super(+), K super(+), Cs super(+)) into the alpha -Sr sub(2)P sub(2) O sub(7):Sm super(3+) phosphor, the emission intensity can be enhanced remarkably.

Background The application of virtual reality (VR) in gastroscopic operation teaching can be safe and effective, but the advantages can be realized only when students accept and use it. This study aims to identify the factors influencing Chinese clinical medical postgraduates on their intention to use the 3D gastroscopic model constructed based on VR technology using Unified Theory of Acceptance and Use of Technology (UTAUT) model. Students’ demographic factors are also taken into consideration. Methods All methods were carried out in accordance with relevant guidelines. Data were collected from clinical medical postgraduates students in China using stratified sampling. A total of 292 questionnaires including valid responses were used in this study. Data were processed using Amos 24.0 and SPSS 26.0 software and the statistical analysis technique was based on structural equation modeling (SEM). Results The results showed that different from the mediator of home location and year of clinical learning, mediator of gender, university kind and graduate degree did not affect the behavioral intention. In addition, performance expectancy, facilitating condition, and social influence directly and indirectly have effect on behavioral intention. Also, the significance between social influence and performance expectancy, social influence and effort expectancy were verified. Conclusions This study manifested that the proposed framework based on the UTAUT had explanatory power to identify the factors influencing the students’ behavioral intention to use the 3D gastroscopic model constructed based on VR technology. Whereas, an important variable of effort expectancy in the frame of the SEM were not certified, thereby indicating that particular attention should be paid to this variable by universities and teachers before applying 3D gastroscopic model constructed based on VR technology in teaching. Added preparatory work is required such as explaining the basic knowledge of the operating steps of VR model and make students adequately understand its accessibility, which can probably improve the intentions of them to use it. The positive effects of social influence on performance expectancy and effort expectancy we proposed was also verified in this study, which provided a direction for future research.

Phytophthora root and stem rot of soybean is a destructive disease in many countries caused by the soil-borne pathogen Phytophthora sojae. The interaction between soil-borne pathogens and plant roots before invasion is a focus of interest for revealing host and nonhost resistance mechanisms to soil-borne pathogens. In the present study, soybean cvs. Sloan (susceptible), Williams 82 (resistant) and nonhost common bean cv. Yidianhong were used to determine the effect of roots, root exudates, and isoflavones, amino acids, sugars, and citric acid from the root exudates on the pre-infection behavior (taxis, encystment and cyst germination) of zoospores of P. sojae. The elongation zone of roots of both host soybeans attracted significantly more zoospores than did that of the nonhost bean, and that of the susceptible cultivar attracted significantly more zoospores than did that of the resistant cultivar. Similarly, the host soybean root exudates attracted zoospores and promoted zoospore encystment and cyst germination, but nonhost root exudates had no effect on zoospores. Thus, P. sojae apparently selects its host depending on the root exudates. Of the 26 total components detected from root exudates, the exudates from susceptible and resistant soybeans and nonhost common bean had 12, 17, and 25 components respectively. The differences between the host and nonhost were mainly in the type and concentration of amino acids. Most components were significant chemoattractants of P. sojae zoospores. However, when these attractants were mixed at their relative concentrations in the root exudates, the chemoattraction was significantly reduced compared to that of the sum of each components, and the reduction from strongest to weakest was nonhost common bean, resistant and susceptible soybeans, indicating that these components in the root exudates interact with each other, and the intensity of the interaction relates to the type and concentration of the components. This phenomenon is because some components may share the same receptor, thus causing an obstructive effect. This result may also be a reason that common bean is a nonhost of P. sojae. In addition, the relative local concentrations of citric acid in the root exudates of both nonhost cv. Yidianhong and resistant cv. Williams 82 were repellent to zoospores of P. sojae. Root exudates of susceptible cv. Sloan amended with two concentrations of citric acids especially reduced zoospore chemoattraction, indicating that citric acid in the root exudates also plays an important role in host and nonhost resistance to P. sojae.