The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Trisha Greenhalgh - One of the best experts on this subject based on the ideXlab platform.
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a global call for action to include gender in Research Impact assessment
Health Research Policy and Systems, 2016Co-Authors: Pavel V Ovseiko, Trisha Greenhalgh, Paula Adam, Jonathan Grant, Kathryn Graham, Omar F Boukhris, Saba Hinrichskrapels, Pamela A Valentine, Omar Sued, Nada Al M OlaqiAbstract:Global investment in biomedical Research has grown significantly over the last decades, reaching approximately a quarter of a trillion US dollars in 2010. However, not all of this investment is distributed evenly by gender. It follows, arguably, that scarce Research resources may not be optimally invested (by either not supporting the best science or by failing to investigate topics that benefit women and men equitably). Women across the world tend to be significantly underrepresented in Research both as Researchers and Research participants, receive less Research funding, and appear less frequently than men as authors on Research publications. There is also some evidence that women are relatively disadvantaged as the beneficiaries of Research, in terms of its health, societal and economic Impacts. Historical gender biases may have created a path dependency that means that the Research system and the Impacts of Research are biased towards male Researchers and male beneficiaries, making it inherently difficult (though not impossible) to eliminate gender bias. In this commentary, we – a group of scholars and practitioners from Africa, America, Asia and Europe – argue that gender-sensitive Research Impact assessment could become a force for good in moving science policy and practice towards gender equity. Research Impact assessment is the multidisciplinary field of scientific inquiry that examines the Research process to maximise scientific, societal and economic returns on investment in Research. It encompasses many theoretical and methodological approaches that can be used to investigate gender bias and recommend actions for change to maximise Research Impact. We offer a set of recommendations to Research funders, Research institutions and Research evaluators who conduct Impact assessment on how to include and strengthen analysis of gender equity in Research Impact assessment and issue a global call for action.
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achieving Research Impact through co creation in community based health services literature review and case study
Milbank Quarterly, 2016Co-Authors: Trisha Greenhalgh, Claire Jackson, Sara Shaw, Tina JanamianAbstract:© 2016 Milbank Memorial Fund. Policy Points: Co-creation - collaborative knowledge generation by academics working alongside other stakeholders - is an increasingly popular approach to aligning Research and service development. It has potential for "moving beyond the ivory towers" to deliver significant societal Impact via dynamic, locally adaptive community-academic partnerships. Principles of successful co-creation include a systems perspective, a creative approach to Research focused on improving human experience, and careful attention to governance and process. If these principles are not followed, co-creation efforts may fail. Context Co-creation - collaborative knowledge generation by academics working alongside other stakeholders - reflects a "Mode 2" relationship (knowledge production rather than knowledge translation) between universities and society. Co-creation is widely believed to increase Research Impact. Methods We undertook a narrative review of different models of co-creation relevant to community-based health services. We contrasted their diverse disciplinary roots and highlighted their common philosophical assumptions, principles of success, and explanations for failures. We applied these to an empirical case study of a community-based Research-service partnership led by the Centre of Research Excellence in Quality and Safety in Integrated Primary-Secondary Care at the University of Queensland, Australia. Findings Co-creation emerged independently in several fields, including business studies ("value co-creation"), design science ("experience-based co-design"), computer science ("technology co-design"), and community development ("participatory Research"). These diverse models share some common features, which were also evident in the case study. Key success principles included (1) a systems perspective (assuming emergence, local adaptation, and nonlinearity); (2) the framing of Research as a creative enterprise with human experience at its core; and (3) an emphasis on process (the framing of the program, the nature of relationships, and governance and facilitation arrangements, especially the style of leadership and how conflict is managed). In both the literature review and the case study, co-creation "failures" could often be tracked back to abandoning (or never adopting) these principles. All co-creation models made strong claims for significant and sustainable societal Impacts as a result of the adaptive and developmental Research process; these were illustrated in the case study. Conclusions Co-creation models have high potential for societal Impact but depend critically on key success principles. To capture the nonlinear chains of causation in the co-creation pathway, Impact metrics must reflect the dynamic nature and complex interdependencies of health Research systems and address processes as well as outcomes.
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Research Impact a narrative review
BMC Medicine, 2016Co-Authors: Trisha Greenhalgh, James Raftery, Steve Hanney, Matthew GloverAbstract:Impact occurs when Research generates benefits (health, economic, cultural) in addition to building the academic knowledge base. Its mechanisms are complex and reflect the multiple ways in which knowledge is generated and utilised. Much progress has been made in measuring both the outcomes of Research and the processes and activities through which these are achieved, though the measurement of Impact is not without its critics. We review the strengths and limitations of six established approaches (Payback, Research Impact Framework, Canadian Academy of Health Sciences, monetisation, societal Impact assessment, UK Research Excellence Framework) plus recently developed and largely untested ones (including metrics and electronic databases). We conclude that (1) different approaches to Impact assessment are appropriate in different circumstances; (2) the most robust and sophisticated approaches are labour-intensive and not always feasible or affordable; (3) whilst most metrics tend to capture direct and proximate Impacts, more indirect and diffuse elements of the Research-Impact link can and should be measured; and (4) Research on Research Impact is a rapidly developing field with new methodologies on the horizon.
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Research Impact in the community based health sciences an analysis of 162 case studies from the 2014 uk Research excellence framework
BMC Medicine, 2015Co-Authors: Trisha Greenhalgh, Nick FahyAbstract:The 2014 UK Research Excellence Framework (REF2014) generated a unique database of Impact case studies, each describing a body of Research and Impact beyond academia. We sought to explore the nature and mechanism of Impact in a sample of these.
Ian D. Fisk - One of the best experts on this subject based on the ideXlab platform.
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Analytical ultracentrifugation in saliva Research: Impact of green tea astringency and its significance on the in-vivo aroma release
Scientific Reports, 2018Co-Authors: Vlad Dinu, Chujiao Liu, Joseph Ali, Charfedinne Ayed, Gary G Adams, Pavel Gershkovich, Stephen E Harding, Ian D. FiskAbstract:Current saliva testing methods rely on cutting edge yet expensive techniques for the detection and analysis of genetic material, proteins and biomarkers for clinical use. However, these techniques are limited in scope and often cannot be used with complex food materials. We propose an efficient ex-vivo tool for evaluating biologically relevant interactions between food components and human saliva using sedimentation velocity analytical ultracentrifugation (SV-AUC). We evaluated macromolecular content from “unstimulated” (US) and “stimulated” (SS) samples pooled from 5 healthy volunteers. Over 90% of total saliva protein consisted of α-amylase and mucin, and up to 10% was secretory immunoglobulin A (SIgA). It was shown that α-amylase concentration increased upon parafilm stimulation, which lead to a decrease in the viscosity of saliva. Then, we used a simple food system (green tea) to evaluate changes in the salivary protein content caused by green tea polyphenols. It was found that aroma release from green tea is highly influenced by interactions between α-amylase and polyphenol epigallocatechin 3-gallate (EGCG). This interaction was found to increase the viscosity of the salivary bulk, suggested to contribute to astringency, and increased the concentrations of β-ionone, benzaldehyde and isovaleraldehyde (P
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analytical ultracentrifugation in saliva Research Impact of green tea astringency and its significance on the in vivo aroma release
Scientific Reports, 2018Co-Authors: Vlad Dinu, Charfedinne Ayed, Gary G Adams, Pavel Gershkovich, Stephen E Harding, Ian D. FiskAbstract:Current saliva testing methods rely on cutting edge yet expensive techniques for the detection and analysis of genetic material, proteins and biomarkers for clinical use. However, these techniques are limited in scope and often cannot be used with complex food materials. We propose an efficient ex-vivo tool for evaluating biologically relevant interactions between food components and human saliva using sedimentation velocity analytical ultracentrifugation (SV-AUC). We evaluated macromolecular content from “unstimulated” (US) and “stimulated” (SS) samples pooled from 5 healthy volunteers. Over 90% of total saliva protein consisted of α-amylase and mucin, and up to 10% was secretory immunoglobulin A (SIgA). It was shown that α-amylase concentration increased upon parafilm stimulation, which lead to a decrease in the viscosity of saliva. Then, we used a simple food system (green tea) to evaluate changes in the salivary protein content caused by green tea polyphenols. It was found that aroma release from green tea is highly influenced by interactions between α-amylase and polyphenol epigallocatechin 3-gallate (EGCG). This interaction was found to increase the viscosity of the salivary bulk, suggested to contribute to astringency, and increased the concentrations of β-ionone, benzaldehyde and isovaleraldehyde (P < 0.01), suggested to play a significant role in the characteristic flavour of green tea.
Gary G Adams - One of the best experts on this subject based on the ideXlab platform.
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Analytical ultracentrifugation in saliva Research: Impact of green tea astringency and its significance on the in-vivo aroma release
Scientific Reports, 2018Co-Authors: Vlad Dinu, Chujiao Liu, Joseph Ali, Charfedinne Ayed, Gary G Adams, Pavel Gershkovich, Stephen E Harding, Ian D. FiskAbstract:Current saliva testing methods rely on cutting edge yet expensive techniques for the detection and analysis of genetic material, proteins and biomarkers for clinical use. However, these techniques are limited in scope and often cannot be used with complex food materials. We propose an efficient ex-vivo tool for evaluating biologically relevant interactions between food components and human saliva using sedimentation velocity analytical ultracentrifugation (SV-AUC). We evaluated macromolecular content from “unstimulated” (US) and “stimulated” (SS) samples pooled from 5 healthy volunteers. Over 90% of total saliva protein consisted of α-amylase and mucin, and up to 10% was secretory immunoglobulin A (SIgA). It was shown that α-amylase concentration increased upon parafilm stimulation, which lead to a decrease in the viscosity of saliva. Then, we used a simple food system (green tea) to evaluate changes in the salivary protein content caused by green tea polyphenols. It was found that aroma release from green tea is highly influenced by interactions between α-amylase and polyphenol epigallocatechin 3-gallate (EGCG). This interaction was found to increase the viscosity of the salivary bulk, suggested to contribute to astringency, and increased the concentrations of β-ionone, benzaldehyde and isovaleraldehyde (P
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analytical ultracentrifugation in saliva Research Impact of green tea astringency and its significance on the in vivo aroma release
Scientific Reports, 2018Co-Authors: Vlad Dinu, Charfedinne Ayed, Gary G Adams, Pavel Gershkovich, Stephen E Harding, Ian D. FiskAbstract:Current saliva testing methods rely on cutting edge yet expensive techniques for the detection and analysis of genetic material, proteins and biomarkers for clinical use. However, these techniques are limited in scope and often cannot be used with complex food materials. We propose an efficient ex-vivo tool for evaluating biologically relevant interactions between food components and human saliva using sedimentation velocity analytical ultracentrifugation (SV-AUC). We evaluated macromolecular content from “unstimulated” (US) and “stimulated” (SS) samples pooled from 5 healthy volunteers. Over 90% of total saliva protein consisted of α-amylase and mucin, and up to 10% was secretory immunoglobulin A (SIgA). It was shown that α-amylase concentration increased upon parafilm stimulation, which lead to a decrease in the viscosity of saliva. Then, we used a simple food system (green tea) to evaluate changes in the salivary protein content caused by green tea polyphenols. It was found that aroma release from green tea is highly influenced by interactions between α-amylase and polyphenol epigallocatechin 3-gallate (EGCG). This interaction was found to increase the viscosity of the salivary bulk, suggested to contribute to astringency, and increased the concentrations of β-ionone, benzaldehyde and isovaleraldehyde (P < 0.01), suggested to play a significant role in the characteristic flavour of green tea.
Vlad Dinu - One of the best experts on this subject based on the ideXlab platform.
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Analytical ultracentrifugation in saliva Research: Impact of green tea astringency and its significance on the in-vivo aroma release
Scientific Reports, 2018Co-Authors: Vlad Dinu, Chujiao Liu, Joseph Ali, Charfedinne Ayed, Gary G Adams, Pavel Gershkovich, Stephen E Harding, Ian D. FiskAbstract:Current saliva testing methods rely on cutting edge yet expensive techniques for the detection and analysis of genetic material, proteins and biomarkers for clinical use. However, these techniques are limited in scope and often cannot be used with complex food materials. We propose an efficient ex-vivo tool for evaluating biologically relevant interactions between food components and human saliva using sedimentation velocity analytical ultracentrifugation (SV-AUC). We evaluated macromolecular content from “unstimulated” (US) and “stimulated” (SS) samples pooled from 5 healthy volunteers. Over 90% of total saliva protein consisted of α-amylase and mucin, and up to 10% was secretory immunoglobulin A (SIgA). It was shown that α-amylase concentration increased upon parafilm stimulation, which lead to a decrease in the viscosity of saliva. Then, we used a simple food system (green tea) to evaluate changes in the salivary protein content caused by green tea polyphenols. It was found that aroma release from green tea is highly influenced by interactions between α-amylase and polyphenol epigallocatechin 3-gallate (EGCG). This interaction was found to increase the viscosity of the salivary bulk, suggested to contribute to astringency, and increased the concentrations of β-ionone, benzaldehyde and isovaleraldehyde (P
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analytical ultracentrifugation in saliva Research Impact of green tea astringency and its significance on the in vivo aroma release
Scientific Reports, 2018Co-Authors: Vlad Dinu, Charfedinne Ayed, Gary G Adams, Pavel Gershkovich, Stephen E Harding, Ian D. FiskAbstract:Current saliva testing methods rely on cutting edge yet expensive techniques for the detection and analysis of genetic material, proteins and biomarkers for clinical use. However, these techniques are limited in scope and often cannot be used with complex food materials. We propose an efficient ex-vivo tool for evaluating biologically relevant interactions between food components and human saliva using sedimentation velocity analytical ultracentrifugation (SV-AUC). We evaluated macromolecular content from “unstimulated” (US) and “stimulated” (SS) samples pooled from 5 healthy volunteers. Over 90% of total saliva protein consisted of α-amylase and mucin, and up to 10% was secretory immunoglobulin A (SIgA). It was shown that α-amylase concentration increased upon parafilm stimulation, which lead to a decrease in the viscosity of saliva. Then, we used a simple food system (green tea) to evaluate changes in the salivary protein content caused by green tea polyphenols. It was found that aroma release from green tea is highly influenced by interactions between α-amylase and polyphenol epigallocatechin 3-gallate (EGCG). This interaction was found to increase the viscosity of the salivary bulk, suggested to contribute to astringency, and increased the concentrations of β-ionone, benzaldehyde and isovaleraldehyde (P < 0.01), suggested to play a significant role in the characteristic flavour of green tea.
Pavel Gershkovich - One of the best experts on this subject based on the ideXlab platform.
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Analytical ultracentrifugation in saliva Research: Impact of green tea astringency and its significance on the in-vivo aroma release
Scientific Reports, 2018Co-Authors: Vlad Dinu, Chujiao Liu, Joseph Ali, Charfedinne Ayed, Gary G Adams, Pavel Gershkovich, Stephen E Harding, Ian D. FiskAbstract:Current saliva testing methods rely on cutting edge yet expensive techniques for the detection and analysis of genetic material, proteins and biomarkers for clinical use. However, these techniques are limited in scope and often cannot be used with complex food materials. We propose an efficient ex-vivo tool for evaluating biologically relevant interactions between food components and human saliva using sedimentation velocity analytical ultracentrifugation (SV-AUC). We evaluated macromolecular content from “unstimulated” (US) and “stimulated” (SS) samples pooled from 5 healthy volunteers. Over 90% of total saliva protein consisted of α-amylase and mucin, and up to 10% was secretory immunoglobulin A (SIgA). It was shown that α-amylase concentration increased upon parafilm stimulation, which lead to a decrease in the viscosity of saliva. Then, we used a simple food system (green tea) to evaluate changes in the salivary protein content caused by green tea polyphenols. It was found that aroma release from green tea is highly influenced by interactions between α-amylase and polyphenol epigallocatechin 3-gallate (EGCG). This interaction was found to increase the viscosity of the salivary bulk, suggested to contribute to astringency, and increased the concentrations of β-ionone, benzaldehyde and isovaleraldehyde (P
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analytical ultracentrifugation in saliva Research Impact of green tea astringency and its significance on the in vivo aroma release
Scientific Reports, 2018Co-Authors: Vlad Dinu, Charfedinne Ayed, Gary G Adams, Pavel Gershkovich, Stephen E Harding, Ian D. FiskAbstract:Current saliva testing methods rely on cutting edge yet expensive techniques for the detection and analysis of genetic material, proteins and biomarkers for clinical use. However, these techniques are limited in scope and often cannot be used with complex food materials. We propose an efficient ex-vivo tool for evaluating biologically relevant interactions between food components and human saliva using sedimentation velocity analytical ultracentrifugation (SV-AUC). We evaluated macromolecular content from “unstimulated” (US) and “stimulated” (SS) samples pooled from 5 healthy volunteers. Over 90% of total saliva protein consisted of α-amylase and mucin, and up to 10% was secretory immunoglobulin A (SIgA). It was shown that α-amylase concentration increased upon parafilm stimulation, which lead to a decrease in the viscosity of saliva. Then, we used a simple food system (green tea) to evaluate changes in the salivary protein content caused by green tea polyphenols. It was found that aroma release from green tea is highly influenced by interactions between α-amylase and polyphenol epigallocatechin 3-gallate (EGCG). This interaction was found to increase the viscosity of the salivary bulk, suggested to contribute to astringency, and increased the concentrations of β-ionone, benzaldehyde and isovaleraldehyde (P < 0.01), suggested to play a significant role in the characteristic flavour of green tea.
