Mental health symptoms affect children and youths' functioning, quality of life (QOL), and well-being in daily life. While this 'life impact' is a critical outcome, there is a lack of conceptual clarity and widely endorsed outcome measurement instruments (OMI) to support consistent assessment across studies. This scoping umbrella review sought to map OMIs that assess life impact through measures of functioning, QOL, or well-being. Specifically, our aims were to: identify life impact OMIs from existing reviews, compare OMI design characteristics, descriptively appraise essential aspects of development quality for selected OMIs, and assess how consistently reviews identified OMI target constructs. We searched six databases for systematic, scoping, rapid, or narrative reviews of functioning, QOL, or well-being OMIs for 6-to-24-year-olds with primary mental health concerns. We separately retrieved original development/validation reports for each OMI and extracted information on the target construct and key design characteristics. For a subset of OMIs, we descriptively appraised essential features of OMI development quality. We identified 80 OMIs of functioning (n = 35), QOL (n = 33), and well-being (n = 12). Two-thirds were developed for children and youth up to 18 years, but none targeted young adults aged 19-24. Functioning OMIs were frequently designed for multi-informant assessment; QOL and well-being OMIs were mainly self-reported. Most functioning OMIs were originally validated in populations with mental health difficulties, unlike OMIs of QOL and well-being. For over one quarter of OMIs, the target construct was misclassified in at least one review, with frequent conflation of QOL and well-being. Mental health difficulties impact life across functioning, QOL, and well-being. Life impact is a core outcome to track in clinical research and practice. This review provides a roadmap to selecting OMIs of life impact in youth mental health based on OMI design characteristics.

This study systematically investigated the effects of freeze-drying on chicken, pork, and beef by examining pH, moisture content, rehydration capacity, water distribution, color, and texture profile at 2, 4, 6, 8, and 11 h. The pH values of all meats remained relatively stable within 5.6–6.2 throughout the drying process. Moisture content followed a “rapid dehydration-slower drying-stabilization” pattern, with pork retaining higher moisture during the mid-drying phase, while chicken and beef lost water more rapidly. The rehydration capacity increased with prolonged drying, with chicken showing the highest rehydration efficiency. Color changes were species-dependent. Specifically, chicken initially brightened before slight darkening, beef lost lightness with a temporary increase in redness, and pork gradually yellowed. Texture profiles also varied, with chicken maintaining relative stability throughout the drying process, beef showing temporary mid-drying hardness, and pork experiencing rapid declines in springiness and cohesiveness alongside fluctuating hardness. These findings provide valuable insights for optimizing freeze-drying protocols to preserve quality, functional performance, and sensory characteristics across different meat types.

Thermal barrier coatings (TBCs) are an effective means of providing thermal insulation and protecting the hot-section components of gas turbine engines. Their quality and performance characteristics largely depend on the microstructural features and the bond strength between the bonding layer and the substrate. The present study aims to determine the optimal plasma spraying parameters that ensure the formation of NiCrAlY coatings with superior microstructural integrity and adhesion strength. The objective of the study is a thermally sprayed nickel–chromium–aluminum–yttrium (NiCrAlY) bond coat deposited onto an Inconel 718 nickel-based superalloy, which is widely used in aircraft gas turbine engines due to its high strength and excellent oxidation resistance at elevated temperatures. It was found that the coating produced under the optimized conditions exhibited a significantly higher adhesion strength compared with the samples obtained under other spraying regimes. The results confirm that a precise adjustment of the atmospheric plasma spraying (APS) process parameters, taking into account the equipment configuration, allows for a substantial improvement in coating quality and performance.

Background: Swept-source optical coherence tomography angiography (SS-OCTA) enables rapid assessment of retinal microvasculature. However, cross-platform comparability remains limited by device-specific acquisition and image quality characteristics. This study prospectively compared two novel SS-OCTA systems, DREAM (200 kHz) and BMizar (400 kHz). Methods: Fifty eyes from 25 healthy participants underwent 3 mm × 3 mm macular OCTA imaging with both devices in a single session. Images were analysed using OCTAVA to extract foveal avascular zone (FAZ) area, vessel area density (VAD), total vessel length (TVL), node counts, fractal dimension (FD), median vessel length (MVL) in SCP, and mean vessel diameter (MVD) in DCP. Image quality was assessed using FAZ-noise rate, contrast-to-noise ratio (CNR), and FAZ noise-floor standard deviation. Paired comparisons were performed using Wilcoxon signed-rank tests and Cliff’s delta. Results: BMizar acquisition time was shorter than DREAM for the evaluated 3 × 3 mm protocol (median 5.36 s vs. 9.93 s), reflecting differences in A-scan rate and protocol implementation; acquisition time is therefore reported descriptively. In the SCP, DREAM yielded lower VAD (41.9% vs. 48.8%) and fewer nodes (1547 vs. 1879) but exhibited markedly less background noise (noise-floor SD 4.1 vs. 57.9) and substantially higher CNR (16.7 vs. 0.82). DREAM also showed longer MVL (45 vs. 39 µm) and higher FD (1.98 vs. 1.97; δ = 0.90). In the DCP, DREAM demonstrated smaller FAZ areas (0.27 vs. 0.42 mm2), thinner MVD (14 vs. 25 µm), higher node counts (3144 vs. 2301), longer TVL (223.6 vs. 206.2 mm), and higher FD (1.98 vs. 1.97), whereas VAD was higher on BMizar (32.96% for DREAM vs. 49.93% for BMizar). FAZ-noise rates were consistently higher for BMizar in both plexuses. Conclusions: Both devices provide reliable SS-OCTA imaging, but with distinct strengths. DREAM delivers higher vascular continuity and more reliable FAZ and DCP quantification, whereas BMizar achieves faster acquisition at the cost of noise, inflating SCP density and distorting FAZ-based metrics. Awareness of these characteristics is essential to ensure the valid use of OCTA biomarkers in clinical and research applications.

Due to the complexity of assembly processes in complex products, even slight deviations can result in quality problems. Quality problems often stem from variations in quality characteristics that, when propagated and superimposed through the assembly flow, exceed acceptable thresholds. Modelling these causal effects at the quality characteristic level and establishing a causal network is an effective strategy for quality control. This paper proposes a data- and knowledge-driven approach for causal modelling and quality control in complex product assembly. First, the propagation paths of quality characteristic variations are extracted as prior knowledge and incorporated into a reinforcement learning algorithm to guide causal graph construction and improve the accuracy of causal modelling. Second, a quality control framework integrating root cause analysis and prediction is developed based on the established causal network. A Bayesian method is applied to provide probabilistic guidance for root cause analysis, while the causal network is used to identify and eliminate characteristics unrelated to the target characteristic, thereby enhancing the accuracy of quality prediction. Finally, the proposed method is validated using an aircraft assembly case study. Experimental results demonstrate its feasibility and effectiveness in enhancing quality control in complex product assembly.

Abstract This study investigated the effects of strawberry-based marination combined with sous vide (SV) cooking on the quality characteristics of poultry and bovine meats, including chicken, rooster, beef, and heifer. The experimental design consisted of two treatments for each meat type: a control marinade without strawberries and a strawberry-enriched marinade, followed by vacuum packaging and SV cooking at 80 °C for 40 min. Physicochemical properties (pH, moisture, water-holding capacity, cooking and drip losses, lipid oxidation), microbiological safety, microstructural features, and sensory attributes were evaluated. The inclusion of strawberries reduced marinade pH from 4.90 to 3.63 and significantly lowered meat pH values (5.39–5.42) compared to control treatments, influencing water retention and cooking behavior. Moisture content ranged from 64.70% to 75.03%, with strawberry-marinated samples generally exhibiting higher cooking loss but improved oxidative stability, as indicated by reduced TBA. Strawberry-based marination, regardless of meat type, resulted in below detection limits of total mesophilic aerobic bacteria, coliforms, psychrophilic bacteria, and yeast–mold following SV cooking, whereas raw meats exhibited microbial loads up to 5.54 log CFU/g. Microstructural analysis revealed that strawberry-marinated SV samples exhibited more compact and homogeneous muscle fiber structures, which were associated with improved texture perception. Sensory evaluation confirmed that strawberry-treated meats received higher scores for color, flavor, and overall acceptability, particularly in bovine samples. Overall, the results demonstrate that strawberry-enriched marination combined with sous vide cooking enhances microbial safety, oxidative stability, and sensory quality across different meat types, supporting its potential as a natural and clean-label processing strategy for value-added meat products.

Objective: To evaluate seven different saladette tomato genotypes (Solanum lycopersicum L.) in southern Tamaulipas, Mexico. Design/methodology/approach: The evaluation was conducted using a randomized block design with three replications. Yield and fruit characteristics were assessed. The data obtained were analyzed using Tukey’s mean comparison test (P ≤ 0.05) with the SAS statistical software. Results: The Elsa tomato hybrid exhibited a yield above the average recorded in Tamaulipas in recent years. Although the other genotypes showed lower yields, they exhibited fruit quality characteristics required for the fresh-market segment of this crop. Limitations on study/implications: — Findings/conclusions: The genotype recommended for the southern region of Tamaulipas is Elsa, as it achieved the highest yield and produced fruits of average size and weight.

Background: The growing demand for functional and health-oriented snack foods has encouraged the development of nutritionally improved traditional products. Multigrain sev offers significant potential for enhancement through the incorporation of bioactive ingredients such as mushroom powder. However, limited studies have focused on its systematic formulation and quality evaluation. Therefore, the present research aimed to formulate, standardize and assess the quality characteristics of mushroom-enriched multigrain sev to develop a functional snack aligned with modern consumer preferences. Methods: In this laboratory-based product development study conducted during the academic year 2024-25, multigrain sev was standardized through preliminary trials. Chickpea flour was partially replaced with soy flour at 15%, 20% and 30% to optimize incorporation. Subsequently, mushroom powder was added at 5%, 10% and 15% as a substitution for chickpea flour. The developed formulations were then evaluated for quality attributes. Result: The investigation led to the identification of the most acceptable formulation among the developed samples. Sample 3, containing 15% mushroom powder, was found to be superior in overall acceptability. It was distinguished by its pronounced umami flavor, enhanced crispiness and improved nutritional profile, including 26.74% protein and 4.7% dietary fiber with moderate fat content. The findings contribute to the development of a nutritionally enriched functional snack with improved sensory and compositional attributes.

Mechanism study on ultrasonication combined with soybean 11S globulin to improve the quality and flavor compounds of low-salt lamb meat gel.

Evaluation of growth performance, meat quality and carcass characteristics of slow and fast-growing broiler chickens under commercial conditions

Multi-source data fusion empowered by machine learning enables accurate discrimination of Maotai-flavor Baijiu production techniques.

Explainable AI-based modeling of chlorophyll-a using water quality and DOM characteristics: Toward interpretable prediction and actionable management strategies

Impact of steam explosion and particle size reduction of wheat bran on quality characteristics of whole wheat dough and cookies

Integrated targeted lipidomics and electronic nose analyses reveal lipid composition differences between chicken meat with varying fat levels and odor dynamics during cold storage.

The photon spectrum (light quality) can regulate growth and quality characteristics of young plants, but responses of culinary herb transplants are not well described. Blue light (400 to 499 nm) generally inhibits extension growth while far-red radiation (700 to 750 nm) promotes stem elongation and leaf expansion. The objective of this study was to investigate the potential interaction between blue light and far-red radiation on six culinary herb species, basil ( Ocimum basilicum ), cilantro ( Coriandrum sativum ), parsley ( Petroselinum crispum ), sage ( Salvia officinalis ), mint ( Mentha spicata ), and oregano ( Oreganum vulgare ), with the goal of producing high-quality transplants with compact growth. Six sole-source lighting treatments were tested with blue photon flux densities (PFDs) of 20, 60, or 100 µmol·m −2 ·s −1 and far-red radiation of 0 or 60 µmol·m −2 ·s −1 , with red light (600 to 699 nm) added so that the total PFD was 210 µmol·m −2 ·s −1 in all treatments. Seeds were sown in 72-cell trays at a constant 23 °C under a 16-h photoperiod and grown for 28 to 44 days until harvest. Far-red radiation increased stem length in all species, while blue light up to 60 µmol·m −2 ·s −1 inhibited stem elongation. Interestingly, the promotive effects of far-red radiation on stem length increased as the B PFD increased in basil and cilantro, but the opposite occurred in sage. In all herbs except oregano, far-red radiation decreased the root dry-mass fraction and increased the leaf area ratio. Blue light generally decreased shoot dry mass, while far-red radiation had the opposite effect. However, by increasing shoot growth disproportionally to root growth, far-red radiation decreased the quality of the transplants. We conclude that blue light and far-red radiation interact, sometimes in contrasting ways across species, to regulate stem length, leaf area, and biomass accumulation. The species-specific responses to the photon spectrum indicate that while far-red radiation is generally a growth promoter, it can negatively affect transplant quality, and in some species, its effect depends on the B PFD.

Evidence for the use of total intravenous anaesthesia versus inhalant anaesthetics in dogs: a systematic review.

Transglutaminase modification improved water holding capacity and quality characteristics of Lactiplantibacillus plantarum AHQ-14 fermented milk

Quantitative systems pharmacology (QSP) models have emerged as useful tools for evaluating the efficacy of Alzheimer's disease (AD) therapies. Bringing together a clinical focus with the mechanistic detail of systems biology, QSP models are well suited to the complexity of AD and have been used to predict treatment outcomes and support regulatory submissions. Therapies targeting the amyloid pathway are prominent in the AD clinical trial landscape, with anti-amyloid monoclonal antibodies representing the first approved disease-modifying therapies. To inform and facilitate future QSP model development, a systematic review of published QSP models focused on amyloid-targeting therapies for AD was completed. The PubMed and Web of Science databases were searched on February 1, 2025, identifying 540 candidate publications. Predefined exclusion and inclusion criteria were applied to identify seven published AD QSP models used to simulate treatment effects for one or more anti-amyloid therapies. The structure, development, and predictions of the models were summarized. Shared and contrasting model features were identified across included models. A set of model quality features was scored against a checklist of 15 criteria adapted from "best practice" guidelines for QSP. Model quality scores were generally low, ranging from 40% to 53%. Key quality issues related to model validation and reproducibility were identified; in particular, none of the seven papers provided executable model code. This systematic review provides useful context to support ongoing efforts to develop and refine QSP models such that they may better inform therapeutic strategies for the treatment of AD.

Purpose: This study aimed to evaluate the effects of baking powder levels and dough resting time on the nutritive, sensory and textural properties of biscuits, with a focus on pearl millet-based formulations. Design/Methodology/Approach: Biscuits were prepared with varying levels of baking powder (0.25%, 0.5%, and 0.75%) and different dough resting times (20, 30, and 40 minutes), and their proximate, spread ratio, hardness, color, and overall acceptability were assessed. Findings: Results showed that baking powder level and resting period had effect on the composition of biscuit. Further, baking powder and resting time did not impact most sensory attributes, higher baking powder levels resulted in increased lightness and reduced redness and yellowness of the biscuits. The spread ratio increased with a 30-minute resting time (5.09-5.46) but decreased with longer resting durations due to the escape of trapped carbon dioxide. The hardness of the biscuits was influenced by baking powder levels, with higher levels leading to a crisper texture. Additionally, pearl millet-based biscuits exhibited improved nutritional quality compared to wheat-based biscuits, providing a valuable alternative for health-conscious consumers. Overall, up to 0.75% baking powder and a 20-minute resting time were optimal for producing biscuits with desirable sensory and textural properties, enhancing both their quality and nutritional value. Originality: The study investigates the combined effect of varying baking powder levels and dough resting times on the quality characteristics of pearl millet biscuits. The work identifies optimal processing conditions to improve texture, appearance, and nutritional quality, providing a value-added alternative to conventional wheat-based biscuits.

Phenolic compounds from olive mill wastewater (OMWW) have a strong antioxidant capacity, so there is increasing interest in using them in feed for livestock, including pigs. This study tested the effects of dietary supplementation with a polyphenol extract from OMWW for female Landrace × Duroc heavy finishing pigs. There were three groups: the control diet (C group), the control diet supplemented with 74 ppm of OMWW polyphenols (P-LOW group), and the control diet supplemented with 225 ppm of OMWW polyphenols (P-HIGH group). Each experimental group comprised 45 pigs (n = 15 × 3 replicates), for a total of 135 pigs. The effects of the phenolic extract were assessed in vivo (growth performance) and postmortem (backfat thickness; pubertal status; histopathology of the liver, ovary, uterus, fat, and muscle; morphometry of the liver, ovary, and uterus; antioxidant status in the blood, muscle, and liver; effects on the quality and physicochemical characteristics of the raw meat). There were no significant differences between the treatments regarding the growth performance traits, histopathological and morphometric findings, and backfat thickness. However, there was an increase in 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity in the liver of the P-HIGH group, alongside higher serum paraoxonase activity and ferric reducing antioxidant power. Meat quality analysis showed that cooking loss and redness (a*) decreased, while yellowness (b*) increased in the P-LOW and P-HIGH groups, indicating that OMWW polyphenols influenced the structure and water retention capacity of the meat. Additional research is required to better understand the role of dietary OMWW polyphenols in relation to the technological quality and antioxidant state of pork meat.