The Experts below are selected from a list of 154314 Experts worldwide ranked by ideXlab platform
Stefan K. Baier - One of the best experts on this subject based on the ideXlab platform.
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Enabling the Rational Design of Low-Fat Snack Foods: Insights from In Vitro Oral Processing
Journal of Agricultural and Food Chemistry, 2019Co-Authors: Michael W. Boehm, Jeannine F. Delwiche, Gleb E Yakubov, Jason R Stokes, Stefan K. BaierAbstract:Texture perception is conceptualized as an emergent Cognitive Response to food characteristics that comprise several physical and chemical properties. Contemporary oral processing research focuses on revealing the relationship between the sensory perceptions and food properties, with the goal of enabling rational product design. One major challenge is associated with revealing the complex molecular and biocolloidal interactions underpinning even simple texture percepts. Here, we introduce in vitro oral processing, which considers oral processing in terms of discrete units of operation (first bite, comminution, granulation, bolus formation, and tribology). Within this framework, we systematically investigate the material properties that govern each specific oral processing unit operation without being impacted by the biological complexity of the oral environment. We describe how this framework was used to rationally design a low-fat potato chip with improved sensory properties by investigating the impact f...
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enabling the rational design of low fat snack foods insights from in vitro oral processing
Journal of Agricultural and Food Chemistry, 2019Co-Authors: Michael W. Boehm, Jeannine F. Delwiche, Stefan K. Baier, Gleb E Yakubov, Jason R StokesAbstract:Texture perception is conceptualized as an emergent Cognitive Response to food characteristics that comprise several physical and chemical properties. Contemporary oral processing research focuses on revealing the relationship between the sensory perceptions and food properties, with the goal of enabling rational product design. One major challenge is associated with revealing the complex molecular and biocolloidal interactions underpinning even simple texture percepts. Here, we introduce oral processing, which considers oral processing in terms of discrete units of operation (first bite, comminution, granulation, bolus formation, and tribology). Within this framework, we systematically investigate the material properties that govern each specific oral processing unit operation without being impacted by the biological complexity of the oral environment. We describe how this framework was used to rationally design a low-fat potato chip with improved sensory properties by investigating the impact from adding back, to a low-fat potato chip, a small amount of oil mixed with the surface-active agent polyglycerol polyricinoleate (PGPR). The relevance of instrumental measures is validated by sensory assessment, whereby panelists ranked the perceived oiliness of three different types of potato chips. The sensory results indicate that perceived oiliness was higher when a low-fat potato chip was supplemented with an additional 0.5% (w/w) topical coating (the coating comprised 15%, w/w, PGPR in oil) compared to the unaltered low-fat potato chip. The perceived difference in oiliness is hypothesized to correspond to the dynamic friction measured with a saliva-coated substrate in the presence and absence of PGPR. The study illustrates how dividing oral processing into distinct units provides a rational approach to food product design focused on controlling key sensory attributes.
Bonnie F Angel - One of the best experts on this subject based on the ideXlab platform.
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development and pilot testing of a disease management program for low literacy patients with heart failure
Patient Education and Counseling, 2004Co-Authors: Darren A Dewalt, Michael Pignone, Robb Malone, Cathy Rawls, Margaret C Kosnar, Geeta George, Betsy Bryant, Russell L Rothman, Bonnie F AngelAbstract:Development and pilot testing of a disease management program for low literacy patients with heart failure. Background Randomized trials have shown that disease management programs can reduce hospitalizations and improve symptoms for patients with congestive heart failure. We sought to create and pilot test such a program for patients with low literacy skills. Methods We used focus groups and individual Cognitive Response interviews (CRIs) to develop an educational booklet for low literacy patients with heart failure. We incorporated the booklet into a disease management intervention that also included an initial individualized 1-h educational session and scheduled supportive phone calls that were tapered over 6 weeks. We then conducted a 3-month before-after study on patients with low literacy skills ( Results Twenty-five patients were enrolled and 23 (92%) completed 3-month follow-up. Mean age was 60 years (range 35-74), 60% were men, 60% were African-American, and 74% had household income under $15,000 per year. The median reading level was fifth grade with 32% reading at or below the third grade level. Mean knowledge score at baseline was 67% and did not improve after the intervention. The proportion of patients reporting weighing themselves daily increased from 32% at baseline to 100% at 12 weeks. Mean improvement on the MLwHF scale was 9.9 points over the 3-month trial (95% CI: 0.5, 19.2), which corresponds to an improvement in one class on the New York Heart Association heart failure scale. Conclusion A heart failure disease management program designed specifically for patients with low literacy skills is acceptable and is associated with improvement in self-care behavior and heart failure related symptoms.
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development and pilot testing of a disease management program for low literacy patients with heart failure
Patient Education and Counseling, 2004Co-Authors: Darren A Dewalt, Michael Pignone, Robb Malone, Cathy Rawls, Margaret C Kosnar, Geeta George, Betsy Bryant, Russell L Rothman, Bonnie F AngelAbstract:Development and pilot testing of a disease management program for low literacy patients with heart failure. Background: Randomized trials have shown that disease management programs can reduce hospitalizations and improve symptoms for patients with congestive heart failure. We sought to create and pilot test such a program for patients with low literacy skills. Methods: We used focus groups and individual Cognitive Response interviews (CRIs) to develop an educational booklet for low literacy patients with heart failure. We incorporated the booklet into a disease management intervention that also included an initial individualized 1-h educational session and scheduled supportive phone calls that were tapered over 6 weeks. We then conducted a 3-month before-after study on patients with low literacy skills (<9th grade literacy level) in a university internal medicine clinic to test the acceptability and efficacy of our program. Outcomes of interest included heart failure-related knowledge, self-care behavior and heart failure-related symptoms measured on the Minnesota Living with Heart Failure (MLwHF) scale. Results: Twenty-five patients were enrolled and 23 (92%) completed 3-month follow-up. Mean age was 60 years (range 35–74), 60% were men, 60% were African-American, and 74% had household income under $15,000 per year. The median reading level was fifth grade with 32% reading at or below the third grade level. Mean knowledge score at baseline was 67% and did not improve after the intervention. The proportion of patients reporting weighing themselves daily increased from 32% at baseline to 100% at 12 weeks. Mean improvement on the MLwHF scale was 9.9 points over the 3-month trial (95% CI: 0.5, 19.2), which corresponds to an improvement in one class on the New York Heart Association heart failure scale. Conclusion: A heart failure disease management program designed specifically for patients with low literacy skills is acceptable and is associated with improvement in self-care behavior and heart failure related symptoms.
A P Passmore - One of the best experts on this subject based on the ideXlab platform.
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effect of apolipoprotein e and butyrylcholinesterase genotypes on Cognitive Response to cholinesterase inhibitor treatment at different stages of alzheimer s disease
Pharmacogenomics Journal, 2011Co-Authors: Chad E Patterson, S A Todd, A P PassmoreAbstract:Effect of apolipoprotein E and butyrylcholinesterase genotypes on Cognitive Response to cholinesterase inhibitor treatment at different stages of Alzheimer's disease
Fabrizio Piras - One of the best experts on this subject based on the ideXlab platform.
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publisher correction variations in dysbindin 1 are associated with Cognitive Response to antipsychotic drug treatment
Nature Communications, 2018Co-Authors: Diego Scheggia, Rosa Mastrogiacomo, Maddalena Mereu, Sara Sannino, Richard E Straub, Marco Armando, Francesca Manago, Simone Guadagna, Fabrizio PirasAbstract:In the original version of this Article, references in the Methods section incorrectly referred to references in the Supplementary References section. The relevant references (now numbered 20, 27, 42, 47, 69-80) have been removed from the Supplementary References section of the Supplementary Information file and added to the References section of the main manuscript, in both the PDF and HTML versions of the Article.
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variations in dysbindin 1 are associated with Cognitive Response to antipsychotic drug treatment
Nature Communications, 2018Co-Authors: Diego Scheggia, Rosa Mastrogiacomo, Maddalena Mereu, Sara Sannino, Richard E Straub, Marco Armando, Francesca Manago, Simone Guadagna, Fabrizio PirasAbstract:Antipsychotics are the most widely used medications for the treatment of schizophrenia spectrum disorders. While such drugs generally ameliorate positive symptoms, clinical Responses are highly variable in terms of negative symptoms and Cognitive impairments. However, predictors of individual Responses have been elusive. Here, we report a pharmacogenetic interaction related to a core Cognitive dysfunction in patients with schizophrenia. We show that genetic variations reducing dysbindin-1 expression can identify individuals whose executive functions respond better to antipsychotic drugs, both in humans and in mice. Multilevel ex vivo and in vivo analyses in postmortem human brains and genetically modified mice demonstrate that such interaction between antipsychotics and dysbindin-1 is mediated by an imbalance between the short and long isoforms of dopamine D2 receptors, leading to enhanced presynaptic D2 function within the prefrontal cortex. These findings reveal one of the pharmacodynamic mechanisms underlying individual Cognitive Response to treatment in patients with schizophrenia, suggesting a potential approach for improving the use of antipsychotic drugs.
Gleb E Yakubov - One of the best experts on this subject based on the ideXlab platform.
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Enabling the Rational Design of Low-Fat Snack Foods: Insights from In Vitro Oral Processing
Journal of Agricultural and Food Chemistry, 2019Co-Authors: Michael W. Boehm, Jeannine F. Delwiche, Gleb E Yakubov, Jason R Stokes, Stefan K. BaierAbstract:Texture perception is conceptualized as an emergent Cognitive Response to food characteristics that comprise several physical and chemical properties. Contemporary oral processing research focuses on revealing the relationship between the sensory perceptions and food properties, with the goal of enabling rational product design. One major challenge is associated with revealing the complex molecular and biocolloidal interactions underpinning even simple texture percepts. Here, we introduce in vitro oral processing, which considers oral processing in terms of discrete units of operation (first bite, comminution, granulation, bolus formation, and tribology). Within this framework, we systematically investigate the material properties that govern each specific oral processing unit operation without being impacted by the biological complexity of the oral environment. We describe how this framework was used to rationally design a low-fat potato chip with improved sensory properties by investigating the impact f...
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enabling the rational design of low fat snack foods insights from in vitro oral processing
Journal of Agricultural and Food Chemistry, 2019Co-Authors: Michael W. Boehm, Jeannine F. Delwiche, Stefan K. Baier, Gleb E Yakubov, Jason R StokesAbstract:Texture perception is conceptualized as an emergent Cognitive Response to food characteristics that comprise several physical and chemical properties. Contemporary oral processing research focuses on revealing the relationship between the sensory perceptions and food properties, with the goal of enabling rational product design. One major challenge is associated with revealing the complex molecular and biocolloidal interactions underpinning even simple texture percepts. Here, we introduce oral processing, which considers oral processing in terms of discrete units of operation (first bite, comminution, granulation, bolus formation, and tribology). Within this framework, we systematically investigate the material properties that govern each specific oral processing unit operation without being impacted by the biological complexity of the oral environment. We describe how this framework was used to rationally design a low-fat potato chip with improved sensory properties by investigating the impact from adding back, to a low-fat potato chip, a small amount of oil mixed with the surface-active agent polyglycerol polyricinoleate (PGPR). The relevance of instrumental measures is validated by sensory assessment, whereby panelists ranked the perceived oiliness of three different types of potato chips. The sensory results indicate that perceived oiliness was higher when a low-fat potato chip was supplemented with an additional 0.5% (w/w) topical coating (the coating comprised 15%, w/w, PGPR in oil) compared to the unaltered low-fat potato chip. The perceived difference in oiliness is hypothesized to correspond to the dynamic friction measured with a saliva-coated substrate in the presence and absence of PGPR. The study illustrates how dividing oral processing into distinct units provides a rational approach to food product design focused on controlling key sensory attributes.