Effect of modified Traditional Chinese Medicine external application in the treatment of pruritus in patients with chronic cholestatic liver disease (细化中药涂药技术干预慢性胆汁淤积性肝病患者皮肤瘙痒的护理效果... by LI Xue (李雪), ZHAO Haiqin (赵海芹), BAI Lirong (白丽荣), LIU Xiaojing (刘晓静)

“…Modified Traditional Chinese Medicine external application with calamine lotion and Qingre-Lishi-Zhiyang recipe was carried out in the control group and TCM group, respectively. …”
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Ultranarrow-linewidth stimulated Brillouin scattering with fundamental acoustic waves by Wendao Xu, Maxime Zerbib, Arjun Iyer, Kien Phan Huy, Jean-Charles Beugnot, William H. Renninger

“…Extending strongly coupled Brillouin interactions to ultranarrow linewidths with a recipe for fabrication, detailed characterization techniques, and a comprehensive theoretical treatment will benefit high-performance Brillouin-based photonic applications.…”
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Aspects of conducting a forensic commodity examination of sunflower oil by L. А. Sоlоnіchenkо, D. Yu. Seredа

“…Quality falsification of vegetable oils can be carried out in the following ways: violation of production technology, violation of recipe composition, violation of purification (refining) technology. …”
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Evaluating a system-wide, safety investigation in healthcare course in Norway: a qualitative study by Carl Macrae, Siri Wiig, Veslemøy Guise, Cecilie Haraldseid-Driftland, Lene Schibevaag, Janne Gro Alsvik, Adriana Rosenberg

“…This contrasted with the initial aspiration among the participants to have a recipe for how to conduct safety investigations.Conclusions Course participation contributed to a common language among a highly multidisciplinary group of safety investigators and supported building a culture of collaborative learning. …”
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A vacuum lyophilization and bacterial tablet-based method for culture medium evaluation and potential use in probiotic products by Wen Cui, Liang Zhao, Yuwen Shi, Wei Feng, Xiao Chen, Hui Liu

“…We examined the viability and storage durability of vacuum freeze-dried bacterial tablets using a filter membrane as a carrier and utilized the results to evaluate culture medium. We found that the recipe GBSS (Glycerinum, Brain Heart Infusion, Sucrose, Sodium Glutamate) showed the highest survival rate for Escherichia coli in vacuum freeze-drying. …”
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Preliminary Exploration of Natural Polyphenols and/or Herbal Mix Replacing Sodium Nitrate to Improve the Storage Quality of Pork Sausage by Angeliki-Niki Kaloudi, Agori Karageorgou, Michael Goliomytis, Panagiotis Simitzis

“…Five batches of sausages were manufactured using the same recipe and raw materials; the control, without sodium nitrate and natural preservatives (CON), and four groups supplemented with sodium nitrate at 0.015% (SN), olive polyphenols at 0.2% (POL), an herbal mix containing rosemary, savory, camelia, thyme, lemon balm and turmeric at 0.2% (NM), or the concomitant addition of olive polyphenols (0.1%) and the herbal mix (0.1%) (POL + NM). …”
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Utilisation of Rosehip Waste Powder as a Functional Ingredient to Enrich Waffle Cones with Fibres, Polyphenols, and Carotenoids by Alexandra Raluca Borşa (Bogdan), Adriana Păucean, Melinda Fogarasi, Floricuța Ranga, Andrei Borșa, Anda Elena Tanislav, Vlad Mureșan, Cristina Anamaria Semeniuc

“…In conclusion, to enrich waffle cones with fibres, polyphenols, and carotenoids, at least 10% of wheat flour must be substituted with rosehip waste powder in their manufacturing recipe.…”
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Life cycle assessment of cocoa farming sustainability by implementing compound fertilizer by I. Idawati, N.A. Sasongko, A.D. Santoso, A.W. Sani, H. Apriyanto, A. Boceng

“…In addition, the environmental impact was determined using the Midpoint Recipe method and the ecoinvent 3.8 database. This was conducted based on the International Standard Organization of life cycle assessment 14040 and 14044 with a function unit of 1 kilogram chocodate cashew production.FINDINGS: The results showed that reducing chemical fertilizer was environmentally preferable to decreasing all the impact categories assessed since the total potential global warming impact from chocodate cashew production was 2.092 kilogram carbon dioxide equivalent. …”
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FBR2 modulates ferroptosis via the SIRT3/p53 pathway to ameliorate pulmonary fibrosis by Yu Cheng, Yang Jiao, Wan Wei, Mengjia Kou, Yaodong Cai, Yang Li, Hao Li, Tonghua Liu

“…BackgroundIdiopathic Pulmonary Fibrosis (IPF), an interstitial lung disease of unknown etiology, remains incurable with current therapies, which fail to halt disease progression or restore lung function. However, Feibi Recipe No. 2 (FBR2), a clinically validated traditional Chinese medicine formula, exhibits potential as an IPF treatment.ObjectiveThis study aimed to investigate the regulatory effect of FBR2 on ferroptosis through the SIRT3/p53 pathway and its therapeutic potential in improving IPF.MethodsPulmonary fibrosis was induced in C57BL/6J mice by intratracheal instillation of Bleomycin (BLM), followed by FBR2 treatment via gavage. …”
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Environmental Life Cycle Assessment of Healthcare Waste Valorisation Alternatives by Zlaugotne Beate, Zandberga Anda, Gusca Julija, Kalnins Silvija Nora

“…The aim of the research is to understand the environmental consequences and potential benefits of treated iHCW valorisation scenarios through the ‘gate-to-gate’ (from iHCW generation at medical facilities to end-of-life or recovery) life cycle assessment framework and to compare it with the existing practice – landfilling with functional unit 1 ton of treated iHCW and using ReCiPe 2016 (Midpoint, Hierarchist perspective) method. …”
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Sensory and Lipid Profile Optimization of Functional Brownies Through Cold-Pressed Nut Oil Substitution for Butter by Elena Martínez, José Emilio Pardo, Manuel Álvarez-Ortí, M. Esther Martínez-Navarro, Adrián Rabadán

“…The sensory evaluation of the brownies showed that consumers preferred the reformulated versions, with higher scores for flavor, texture, and overall acceptability compared to the traditional recipe. The brownies with nut oil replacements were favored for their softer, moister texture and improved flavor, which contributed positively to the overall consumer experience. …”
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New Insights into Duckweed as an Alternative Source of Food and Feed: Key Components and Potential Technological Solutions to Increase Their Digestibility and Bioaccessibility by Krisztina Takács, Rita Végh, Zsuzsanna Mednyánszky, Joseph Haddad, Karim Allaf, Muying Du, Kewei Chen, Jianquan Kan, Tian Cai, Péter Molnár, Péter Bársony, Anita Maczó, Zsolt Zalán, István Dalmadi

“…More research is needed on how to effectively incorporate duckweed into diverse cuisines and dietary patterns. Studies focusing on recipe development, consumer acceptance, palatability, and odour are critical. …”
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