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| 1 | Effect of longer battery life on small bowel capsule endoscopy显示文摘AIM:To determine if longer battery life improves capsule endoscopy(CE) completion rates.METHODS:A retrospective study was performed at a tertiary,university-affiliated hospital in Vancouver,Canada.Patients who underwent CE with either PillCamTM SB2 or SB2 U between 01/2010 and 12/2013 were considered for inclusion.SB2 and SB2 U share identical physical dimensions but differ in their battery lives(8 h vs 12 h).Exclusion criteria included history of gastric or small bowel surgery,endoscopic placement of CE,interrupted view of major landmarks due to technical difficulty or significant amount of debris,and repeat CE using same system.Basic demographics,comorbidities,medications,baseline bowel habits,and previous surgeries were reviewed.Timing of major landmarks in CE were recorded,and used to calculate gastric transit time,small bowel transit time,and total recording time.A complete CE study was defined as visualization of cecum.Transit times and completion rates were compared.RESULTS:Four hundred and eight patients,including 208(51.0%) males,were included for analysis.The mean age was 55.5 ± 19.3 years.The most common indication for CE was gastrointestinal bleeding(n =254,62.3%),followed by inflammatory bowel disease(n =86,21.1%).There was no difference in gastric transit times(group difference 0.90,95%CI:0.72-1.13,P =0.352) and small bowel transit times(group difference 1.07,95%CI:0.95-1.19,P =0.261) between SB2 U and SB2,but total recording time was about 14% longer in the SB2 U group(95%CI:10%-18%,P < 0.001) and there was a corresponding trend toward higher completion rate(88.2% vs 93.2%,OR =1.78,95%CI 0.88-3.63,P =0.111).There was no statistically significant difference in the rates of positive findings(OR =0.98,95%CI:0.64-1.51,P =0.918).CONCLUSION:Extending the operating time of CE may be a simple method to improve completion rate although it does not affect the rate of positive findings. | George Ou Neal Shahidi Cherry Galorport Oliver Takach Terry Lee Robert Enns | 2015 | World Journal of Gastroenterology2015，21，9： | 13 |
| 2 | Techniques for postmortem tenderisation in meat processing:effectiveness,application and possible mechanisms显示文摘Developing efficient and promising tenderising techniques for postmortem meat is a heavily researched topic among meat scientists as consumers are willing to pay more for guaranteed tender meat.However,emerging tenderising techniques are not broadly used in the meat industry and,to some degree,are controversial due to lack of theoretical support.Thus,understanding the mechanisms involved in postmortem tenderisation is essential.This article first provides an overview of the relationship of ageing tenderisation and calpain system,as well as proteomics applied to identify protein biomarkers characterizing tenderness.In general,the ageing tenderisation is mediated by multiple biochemical activities,and it can exhibit better palatability and commercial benefit by combining other interventions.The calpain system plays a key role in ageing tenderisation functions by rupturing myofibrils and regulating proteolysis,glycolysis,apoptosis and metabolic modification.Additionally,tenderising techniques from different aspects including exogenous enzymes,chemistry,physics and the combined methods are discussed in depth.Particularly,innovation of home cooking could be recommended to prepare relatively tender meat due to its convenience and ease of operation by consumers.Furthermore,the combined interventions provide better performance in controlled tenderness.Finally,future trends in developing new tenderising techniques,and applied consideration in the meat processing industry are proposed in order to improve meat quality with higher economical value. | Haibo Shi Fereidoon Shahidi Jiankang Wang Yan Huang Ye Zou Weimin Xu Daoying Wang | 2021 | Food Production, Processing and Nutrition2021，3，1： | 2 |
| 3 | Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis显示文摘 | Marian Naczk Fereidoon Shahidi | 2006 | Journal of Pharmaceutical and Biomedical Analysis2006，，5： | 2 |
| 4 | Extraction and analysis of phenolics in food显示文摘 | Marian Naczk Fereidoon Shahidi | 2004 | Journal of Chromatography A2004，，1： | 2 |
| 5 | Antioxidant potential and physicochemical properties of protein hydrolysates from body parts of North Atlantic sea cucumber(Cucumaria frondosa)显示文摘Protein hydrolysates were prepared from North Atlantic sea cucumber(Cucumaria frondosa)body wall(BW),and processing by-product flower(FL)and internal organs(IN).Sea cucumber proteins from these three tissues were hydrolysed with selected endopeptidases and exopeptidases.The enzymes used were Alcalase(A),and Corolase(C)as endopeptidases and Flavourzyme(F)with both endo-and exopeptidase functions.These were employed individually or in combination under controlled conditions.The hydrolysates so prepared were subsequently analysed for their antioxidant potential and functionalities in food systems for the first time.Hydrolysates treated with the combination of A and F exhibited the highest radical scavenging activity against DPPH and ABTS radicals.The highest metal chelation activity was observed for samples hydrolysed with the combination of enzymes(C+F and A+F).All treatments inhibited beta-carotene bleaching in an oil-in-water emulsion and TBARS production in a meat model system.In addition,sea cucumber protein hydrolysates were more than 75%soluble over a pH range of 2–12.Hydrolysed proteins were also effective in enhancing water holding capacity in a meat model system compared to their untreated counterparts.The amino acids of sea cucumber protein hydrolysates had desirable profiles with glutamic acid as the predominant component in samples analysed.These findings demonstrate the desirable functionalities of hydrolysates from North Atlantic sea cucumber and their potential for use as functional food ingredients. | Tharindu R.L.Senadheera Deepika Dave Fereidoon Shahidi | 2021 | Food Production, Processing and Nutrition2021，3，1： | 2 |
| 6 | Optimization of extraction of phenolic compounds from wheat using response surface methodology显示文摘 | Chandrika Liyana-Pathirana Fereidoon Shahidi | 2004 | Food Chemistry2004，，1： | 2 |
| 7 | Functional propertics of protein isolates from beach pea显示文摘 | U D Chavan D B MeKenzie F Shahidi | 2001 | Food Chemistry2001，74，： | 1 |
| 8 | Antioxidant activity of various fractions of nontannin phenolics of canola hulls 显示文摘 | Amarowicz R Naczk M Shahidi F | 2000 | J Agric Food Chem2000，48，： | 1 |
| 9 | Phenolic antioxidants 显示文摘 | Shahidi F Janitha P K Wanasandura P D | 1992 | Crit Rev Food Sci Nutr1992，32，： | 1 |
| 10 | Pentoxifylline in the treatment of children with new -onset 1diabetes mellitus显示文摘 | MacDonald MJ Shahidi NT Allen DB | 1994 | JAMA1994，271，1： | 1 |
| 11 | Computer vision system (CVS) for moisture content estimation in dehydrated shrimp显示文摘 | Mohebbi M Akbarzadeh M R Shahidi F Moussavi M Ghoddusi H B | 2009 | Computers and Electronics in Agriculture2009，69，2： | 1 |
| 12 | Antioxidant activity of various fractions of non-tanin phenolics of canola hulls 显示文摘 | Amarowicz R Naczk M Shahidi F | 2000 | Jag''ric Food Chem2000，48，： | 1 |
| 13 | Total removal of oxalic acid via synergistic parameter interaction in montmorillonite catalyzed ozonation显示文摘 | Shahidi D Roy R Azzouz A | 2014 | J Environ Chem Eng2014，2，1： | 1 |
| 14 | Retinal nerve fibre layer thinning associated with diabetic peripheral neuropathy显示文摘 | Shahidi AM Sampson GP Pritchard N | 2012 | Diabet Med2012，29，7： | 1 |
| 15 | Characteristics of protease from shrimp processing discards 显示文摘 | Heu M S Kim J S Shahidi F | 2003 | Journal of Food Biochemistry2003，27，： | 1 |
| 16 | Compositions,functional properties and antioxidative activity of protein hydrolysates prepared from round scad (Decapterus maruadsi)显示文摘 | THIANSILAKUL Y BENJAKUL S SHAHIDI F | 2007 | Food Chemistry2007，103，： | 1 |
| 17 | Phenolic Antioxidants显示文摘 | Shahidi F Wanasundara P K | 1992 | CRC Critical Reviews in Food Science and Nutrition1992，32，1： | 1 |
| 18 | Meat flavor volatiles: a review of the composition, techniques of analysis, and sensory evaluation显示文摘 | SHAHIDI F RUBIN LJ D'SOUZA L A | 1986 | Critical Reviews in Food Science and Nutrition1986，24，2： | 1 |
| 19 | Antioxidant and antiviral activities of lipophilic epigallocatechin gallate (EGCG) de- rivatives 显示文摘 | Zhong Y Ma C M Shahidi F | 2012 | Journal of Functional Foods2012，4，1： | 1 |
| 20 | Treat- ment outcomes of multidrug resistant tubeculosis: a sys- tematic review and meta-analysis显示文摘 | Johnston JC Shahidi NC Sadatsafavi M | 2009 | Plos One2009，4，9： | 1 |
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