Assortativity and the Probability of Epidemic Extinction: A Case Study of Pandemic Influenza A (H1N1-2009) by Hiroshi Nishiura, Alex R. Cook, Benjamin J. Cowling

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Rapid response redevelopment: a study of an English-to-Chinese translation course moving online by Cook Angela, Dianati Seb, Spinelli Franciele, Lai Yen-Ying

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Blast Protection of Unreinforced Masonry Walls: A State-of-the-Art Review by Lucas Lantz, Joshua Maynez, Wesley Cook, Claudia Mara Dias Wilson

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Postural Dysfunction During Standing and Walking in Children With Cerebral Palsy: What are the Underlying Problems and What New Therapies Might Improve Balance? by Marjorie Hines Woollacott, Anne Shumway-Cook

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Using the knife to build the trust? The role of trust in the decision-making process of aesthetic surgeons and women patients/clients by Michaela Honelová, Peta Cook, Lucie Vidovićová

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Editorial: Marine turtles by Hector Barrios-Garrido, Hector Barrios-Garrido, Hector Barrios-Garrido, Lyndsey K. Tanabe, Lyndsey K. Tanabe, Gabriela M. Vélez-Rubio, Gabriela M. Vélez-Rubio, Matthew Ware, Matthew Ware, Natalie Elizabeth Wildermann

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Quality Characteristics and In Vitro Digestibility of Starch Gel in White Noodles Prepared with Short-Chain Glucan Aggregates (SCGA) by Jae-Geun Park, Sang-Jin Ye, Seon-Min Oh, Jae-Sung Shin, Ji-Eun Bae, Hyun-Wook Choi, Moo-Yeol Baik

“…The substitution with SCGA weakened the gluten network, reducing dough and texture properties. Notably, cooked SN25 broke immediately in the tensile test, indicating substitution up to 20% is feasible in noodles. …”
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Modification of Superabsorbent Hydrogels for Industrial Wastewater Treatment by Md. Owaleur Rahman, Md. Abdul Halim, Anjan Deb, Shafi Ahmed, Md. Wasikur Rahman, N. C. Dafader, S. M. Nur Alam, Shahjalal Khandaker, Md. Jahangir Alam

“…On the other hand, THG was found to be more efficient in removing methylene blue from industrial wastewater due to the presence of an easily ionized group (–COOK) in SAH. Therefore, the hydrogel can be proposed as a potential superabsorbent to remove heavy metals and organic dyes from industrial wastewater.…”
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Updated Mini-Review on Polychlorinated Diphenyl Ethers (PCDEs) in Food: Levels and Dietary Intake by Jose L. Domingo

“…Notably, studies indicate that ΣPCDE levels are lower in cooked food samples compared to their raw counterparts. …”
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Utilization of flaxseed powder in controlling lipid oxidation and quality deterioration of fried goat meat patties by Raheel Suleman, Hira Choudhary, Ivan A. Garcia-Galicia, Tariq Ismail, Muhammad Qamar, Muhammad Aftab Zahoor, Sabahat Zulfiqar, Isam A. Mohamed Ahmed, Moneera O. Aljobair

“…Our aim was to utilize flaxseed powder (FP) at different concentrations (2%, 4%, 6% and 8%) and a control (no FP) to investigate its effect on the quality and oxidative stability of cooked goat meat patties. Our results showed that the variation in antioxidants was significant (p < .05) among treatments owing to the presence of antioxidants at each concentration. …”
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Effect of non-starch polysaccharides and butterfly pea flower on the in vitro digestibility of glutinous rice by Jamie Xiu Qing Siah, Teck Ann Ong, Oni Yuliarti, Joshua Ding Wei Teo

“…Both the additives also affected the hardness and adhesiveness of cooked GR samples, with varying effects depending on the types and concentrations of additives used. …”
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Composition and Fatty Acid Profile of Goat Meat Sausages with Added Rice Bran by Fatemeh Malekian, Margarita Khachaturyan, Sebhatu Gebrelul, James F. Henson

“…Proximate and fatty acid composition, α-tocopherol, cholesterol concentration, and antioxidant activities of cooked goat meat sausages containing varying percentages of rice bran were measured. …”
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Exposure to leachates of plastic food containers disturbs glucose and lipid metabolism: Insights from models mimicking real-exposure scenarios by Hu Liu, Peiqi Li, Tan Zhou, Ziqi Yu, Weigao Zhang, Yunfeng Zhu, Jiayi Xu, Xiaoxiao Wu, Jing Li, Chi Zhang, Lei Chen, Dan Weng

“…The increasing use of plastic food containers, particularly for pre-cooked meals and takeout services, has raised concerns regarding the potential health risks associated with plastic leachates. …”
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Assessment of Quality and Aroma Characteristics of Kefir Produced by Using Grain and Lyophilized Culture by Yonca Yuceer, İrem Şen Dağ, Buket Güneşer

“…“Sour”, “sweet”, “salty” and “bite (CO2)” were developed as taste terms, while “cooked” “creamy”, “fermented”, “dairy” and “yeast” were some aromatic terms for kefir samples developed by sensory evaluation. …”
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Detection of Islet Cell Immune Reactivity with Low Glycemic Index Foods: Is This a Concern for Type 1 Diabetes? by Datis Kharrazian, Martha Herbert, Aristo Vojdani

“…Dietary protein determinants included unmodified (raw) and modified (cooked and roasted) foods, herbs, spices, food gums, brewed beverages, and additives. …”
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STRAIN-RATE EFFECT ON THE STRESS CONCENTRATION IN A 45 STEEL PLATE WITH AN ELLIPTIC HOLE by ZHANG Jin, WU Jian, WANG WeiBo, YU PeiShi, ZHAO JunHua

“…Therefore,based on the Johnson-Cook model,the stress concentration at the hole root of a typical 45 steel plate under dynamic loading is systematically analyzed using finite element method. …”
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Residual Nitrite, Nitrate, and Volatile N-Nitrosamines in Organic and Conventional Ham and Salami Products by Kathrine H. Bak, Susanne Bauer, Christoph Eisenreich, Peter Paulsen

“…Residual nitrite and nitrate in organic, uncured salami were similar to cured salami, presumably from the addition of herbs and spices and nitrate reduction by nitrate reductase from microorganisms. For cooked ham, residual nitrite was significantly lower in the organic, uncured sample, while residual nitrate was not detected. …”
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Mechanical properties and energy absorption of CoCrNi functionally graded TPMS cellular structures by Zhaoyi Wang, Junxian Zhou, Yunzhuo Lu, Dongming Li, Deyu Yue, Xu Zhang, Bingzhi Chen

“…Additionally, based on experimental validation, the Johnson-Cook constitutive model for SLM-ed CoCrNi was successfully developed and applied to finite element analysis (FEA) predictions. …”
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Development of Antimicrobial Biopolymer Film Incorporated with a Mixture of Sodium Lactate and Diacetate and Studying its Efficacy Against Listeria monocytogenes and Microbiologica... by Katherine Sierra, Luis Guzman, Vianca Tashiguano, Micah T. Black, Payten Leeds, Jakob Doster, Laura J. Garner, Sungeun Cho, Yucheng Peng, Amit Morey

“…Research was conducted to (1) develop and evaluate mechanical properties of plastic-alternative films with chicken skin gelatin and antimicrobials (a mixture of sodium lactate and sodium diacetate (LD)); and (2) evaluate the efficacy of the antimicrobial films against Listeria monocytogenes and microbiological spoilage of fully cooked, beef bologna. Through the 12-week storage, the LD biopolymer film initially exhibited bacteriostatic effects, followed by bactericidal (decrease of ∼2 log CFU/g), and again bacteriostatic effect on the pathogen during weeks 0–4, 5–6, and 7–12, respectively. …”
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Exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma-active compounds with thermal oxidation system by Yujie Shi, Jing Li, Longzhu Zhou, Junmin Zhang, Xiaohui Feng, Weihai Xing, Chaohua Tang, Yueyu Bai

“…The comparison of the aroma profiles in three thermo-oxidative models indicated that PC contributed more than TG to the key odor-active compounds in cooked beef. Additionally, the thermo-oxidative degradation of PC facilitated the formation of Maillard reaction products. …”
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