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为了对红花籽油产品开发提供参考,通过对相关既往研究的归纳总结，综述了红花籽油的主要营养成分、健康功效研究情况，介绍了红花籽油在其他领域的应用，并对未来的研究方向进行展望。红花籽油的营养功效成分主要有亚油酸、维生素E、植物甾醇、黄酮类化合物（主要为金合欢素）。红花籽油具有抗氧化、改善心脑血管健康、保护神经系统、改善肥胖等多种健康功效。红花籽油除食用外，在畜牧业中也具有一定的应用前景。今后应加大对红花籽油健康功效和作用机制的研究,创新红花籽油加工工艺,提高功效成分的保留率,促进红花籽油在多领域的应用。In order to provide reference for the development of safflower seed oil products, through the summary of relevant previous research, the main nutrients and health effects of safflower seed oil were reviewed, the application of safflower seed oil in other fields was introduced, and the future research direction was prospected. The main nutritional components of safflower seed oil are linoleic acid, vitamin E, phytosterols, and flavonoids (acacetin). Safflower seed oil has many health effects such as anti-oxidation, improving cardiovascular and cerebrovascular health, protecting the nervous system, and improving obesity. Safflower seed oil also has a certain application prospect in animal husbandry. In the future, the research on the health effect and mechanism of action of safflower seed oil should be increased, the processing process of safflower seed oil could be innovated, and the retention rate of effective ingredients should be improved so as to promote the application of safflower seed oil in many fields.

为制备性质与天然可可脂接近的类可可脂，以Lipozyme RM IM为催化剂，棕榈油中熔点分提产物和硬脂酸为原料，在无溶剂条件下进行酶法酯交换反应，并通过分子蒸馏和溶剂结晶纯化制备类可可脂。对酶法酯交换制备工艺及分子蒸馏和溶剂结晶纯化工艺进行单因素试验优化。同时以天然可可脂为对照，对制备的类可可脂进行理化性质及结晶性能分析。结果表明：酶法酯交换工艺的最优条件为底物质量比1∶ 1、酶添加量8%（以底物总质量计）、反应温度70 ℃、反应时间2 h；分子蒸馏纯化工艺的最优条件为蒸馏温度210 ℃、进料速度2 mL/min、刮板速度150 r/min；以正己烷为溶剂结晶纯化工艺的最优条件为结晶温度15 ℃、结晶时间18 h。在最优条件下制备的类可可脂各项指标与天然可可脂基本一致，且二者经调温后均表现出稳定的β结晶趋势。综上，该工艺适用于性质接近天然可可脂的类可可脂的工业化生产。In order to prepare the cocoa butter equivalent (CBE) similar to the natural cocoa butter (CB), palm oil mid-fraction and stearic acid were used to prepare CBE through interesterification with Lipozyme RM IM as catalyst in solvent free system. Therewith, molecular distillation and solvent crystallization were employed to purify the reaction product.The single factor experiment was carried out to optimize the process conditions of interesterification reaction,molecular distillation process and solvent crystallization. At the same time, the physicochemical properties and crystallization properties of CBE prepared were analyzed using natural CB as a control.The results showed that the optimal conditions of interesterification reaction were as follows: substrate mass ratio 1∶ 1, enzyme dosage 8%（based on the total mass of the substrates）, reaction temperature 70 ℃, and reaction time 2 h. The optimal molecular distillation process conditions were as follows: distillation temperature 210 ℃, feeding rate 2 mL/min, wiper rotation speed 150 r/min. The optimal conditions for n-hexane solvent crystallization were as follows: crystallization temperature 15 ℃ and crystallization time 18 h. The indexes of CBE prepared under these conditions were basically consistent with those of natural CB, and both showed stable β crystallization trend after temperature regulation. In conclusion, the preparation technology had a favorable prospect in the industrial production of the CBE with the similar characteristics of the natural CB.

旨在为植物油煎炸品质的综合评价提供参考，对市场上常见的6种植物油（大豆油、菜籽油、棕榈油、玉米油、葵花籽油和棉籽油）进行煎炸实验，考察煎炸过程中植物油的总极性组分(TPC)含量、酸值（AV）、过氧化值（POV）、p-茴香胺值（p-AV）、脂肪酸和碘值等常规理化指标，（E,E）-2,4-癸二烯醛含量，黏度和色泽以及维生素E（VE）和植物甾醇含量的变化，分析各指标的两两相关性，并对11项检测指标进行主成分分析（PCA）。结果表明：6种植物油煎炸过程中11项指标的变化存在一定差异，随着煎炸时间的延长，煎炸油的TPC含量、AV、POV、p-AV、红值和黏度不断增加，C18∶ 2与C16∶ 0比值、碘值、VE和植物甾醇含量不断降低，（E,E）-2,4-癸二烯醛含量先增加后降低；不同指标之间存在一定的相关性，其中TPC、AV和黏度两两之间呈极显著正相关，C18∶ 2与C16∶ 0比值、碘值与VE含量两两间存在极显著的正相关性,（E,E）-2,4-癸二烯醛含量与p-AV呈极显著正相关;PCA得到的3个主成分的累积贡献率为86.225%，通过计算3个主成分的加权得分建立了煎炸油的综合评价模型，并通过计算得出6种植物油中棕榈油的煎炸稳定性最好。综上，所建立的煎炸油综合评价模型可以对6种植物油煎炸品质进行评价，棕榈油的煎炸品质最好。Aiming to provide a reference for the comprehensive evaluation of the frying quality of vegetable oils, frying experiments were carried out on six common vegetable oils available in the market (soybean oil, rapeseed oil, palm oil, corn oil, sunflower seed oil, and cottonseed oil) to investigate the total polar component (TPC) content, acid value (AV), peroxide value (POV), p-anisidine value (p-AV), fatty acid and iodine value conventional physicochemical indexes, the content of (E,E)-2,4-decadienal, viscosity and colour, and the contents of vitamin E (VE) and phytosterols of vegetable oils during the frying process were detected to analyse the two-by-two correlation of the indexes, and the 11 tested indexes were subjected to the principal component analysis (PCA).The results showed that there were some differences in the changes of 11 indexes during the frying process of six vegetable oils. With the prolongation of frying time, the TPC content, AV, POV, p-AV, red value and viscosity of the frying oils increased, the ratio of C18∶ 2 to C16∶ 0, iodine value and contents of VE and phytosterol decreased, and the content of (E,E)-2,4-decadienal first increased and then decreased. There were some correlations between them, including highly significant positive correlations between TPC, AV and viscosity, and highly significant positive correlations between the ratio of C18∶ 2 to C16∶ 0, iodine value and the content of VE. There were highly significant positive correlation between the (E,E)-2,4-decadienal content and p-AV. The cumulative contribution rate of the three principal components obtained was 86.225%, and a comprehensive evaluation model of frying oils was established by calculating the weighted scores of the three principal components. The frying stability of palm oil was the best among the six vegetable oils. In conclusion, the frying quality can be evaluated by the established comprehensive evaluation model of frying oil, and the frying quality of palm oil is the best.

为了全面分析我国市售牛油果油和葡萄籽油的品质，为食用油产品开发提供指导，采集了市售牛油果油、葡萄籽油主流产品各9种，全面分析其理化品质、危害物风险和营养素水平，并与常见大宗食用油营养素水平进行对比。结果表明：在理化品质上，两种植物油的不同产品存在一定差异，但均符合国家标准；两种植物油苯并\[a\]芘、塑化剂含量均符合国家标准，88.9%的产品反式脂肪酸含量控制在1%以内，但国际前沿关注的3-氯丙醇酯和缩水甘油酯存在超标风险；牛油果油的主要营养素为油酸、角鲨烯、植物甾醇、维生素E，葡萄籽油的主要营养素为亚油酸、植物甾醇、维生素E、谷维素。 In order to comprehensively investigate the product quality of avocado oil and grapeseed oil in Chinese market, and provide guidance for the development of edible oil products，9 different products of each kind of oil were collected. Their physicochemical quality, risk of hazards, and nutrient level were fully analyzed, and their nutrient level was compared with the common bulk edible oil. The results showed that in terms of physicochemical quality, there were certain differences between different products of the two vegetable oils, but both met the national standards. The content of benzo\[a\]pyrene and plasticizer in the two vegetable oils met the national standards, and the content of trans fatty acid in 88.9% of the products was controlled within 1%, but the 3-chloropropanol ester and glycidyl ester, which were concerned by the international frontier, had the risk of exceeding the standard. The primary nutrients in avocado oil were oleic acid, squalene, phytosterol and vitamin E, and in grapeseed oil were linoleic acid, phytosterol, vitamin E and glutathione, respectively.

为探究棕榈糖（PS）在生产耐霜巧克力方面的应用潜能,使用PS（0%、25%、50%、100%）部分或全部代替蔗糖制备油凝胶基巧克力（Choc PS0、Choc PS25、Choc PS50、Choc PS100），并通过测定表面白度、表面晶体形态（偏振光显微镜观测）、晶型（X射线衍射法）、热力学性质（差示扫描量热法），以及感官评价监测在温度循环波动环境（20 ℃下16 h，32 ℃下8 h）中储藏60 d的巧克力品质变化。结果表明：温度循环波动储藏60 d，Choc PS25和Choc PS50具有较低的表面白度指数，白色斑点的大小和数量较少，4个样品均呈现出单一的熔化峰，除了Choc PS25和Choc PS50中仍以βⅤ晶型为主外，其他样品总体表现出βⅤ向βⅥ的晶型转变;温度循环波动储藏前后4个样品在回味、香气和甜味方面的得分差异不显著，而硬度和颜色评分降低。综上，当PS添加量为25%~50%时，巧克力表面白度指数较低，晶型为稳定的βⅤ结晶，感官接受度高，产品的抗起霜稳定性较好，具有生产耐霜巧克力的应用潜能。To explore the potential of palm sap sugar (PS) in the production of frost-resistant chocolate,PS(0%, 25%, 50%, 100%) was used to partially or completely replace sucrose to prepare oleogel-based chocolate (Choc PS0, Choc PS25, Choc PS50, Choc PS100) . The changes of chocolate quality were measured by determing surface whiteness, surface crystal morphology (observed with palarized light microscope)、crystal form(X-ray diffraction method), thermodynamic property(differential scanning calorimetry), and sensory evaluation (SAT) during the 60 d temperature cycle fluctuation environment (16 h at 20 ℃ and 8 h at 32 ℃) storage. The results showed that Choc PS25 and Choc PS50 displayed lower surface whiteness index, and the size and number of white spots were the lowest after 60 d temperature cycle fluctuation environment storage, and all of the samples showed a single melting peak with βⅤ to βⅥ crystal evolution except that in Choc PS25 and Choc PS50 dominanted with βⅤ-crystal form. Before and after temperature cycle storage, the SAT score of four chocolates were not significant in terms of aftertaste, aroma and sweetness, while the hardness and color scores decreased.To sum up, the oleogel-based chocolate prepared with 25%-50% PS has a lower surface whiteness index, stable βⅤ-crystal form, higher sensory acceptance and higher anti-blooming stability， and PS has the application potential in the production of frost-resistant chocolate.

建立超高效液相色谱-串联质谱法（UPLC-MS/MS）测定植物油中4种杂环胺(MeIQx、4，8-DiMeIQx、7,8-DiMeIQx、PhIP)的分析方法。样品经含1%氨水乙腈提取、乙腈饱和的正己烷脱脂后，利用PCX固相萃取柱进行净化。净化后的样品采用乙腈和10 mmol/L甲酸铵溶液作为流动相进行梯度洗脱，在正离子模式下以电喷雾电离串联质谱对杂环胺的定量离子和定性离子进行监测，并利用内标法进行定量。结果表明：4种杂环胺在0.5~100.0 ng/mL范围内线性关系良好，相关系数均大于0.99，方法检出限为0.01~0.04 μg/kg，定量限为0.03~0.13 μg/kg；在1.0、5.0、10.0 μg/kg的加标水平下，杂环胺的平均回收率在64.5%~96.5%之间，相对标准偏差在2.83%~8.52%之间。本方法快速、准确、灵敏，可应用于植物油中4种杂环胺的同时检测。 A method for determination of four heterocyclic aromatic amines(MeIQx, PhIP, 4,8-DiMeIQx and 7,8-DiMeIQx) in vegetables oils by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was established. The samples were extracted by acetonitrile containing 1% ammonium hydroxide, defatted by n-hexane saturated by acetonitrile, followed by the purification with PCX solid phase extraction column. Then the heterocyclic aromatic amines in the extracts were separated by a gradient elution of acetonitrile and 10 mmol/L ammonium formate aqueous solution, then quantitative and qualitative ion of heterocyclic aromatic amines were monitored by electrospray ionization tandem mass spectrometry in positive ion mode, and quantified by internal standard method. The results showed that all of the analytes showed good linearity in the range of 05-1000 ng/mL and the correlation coefficients (r2) were all above 0.99. The limits of detection for heterocyclic aromatic amines were 0.01-0.04 μg/kg, and the limits of quantification were 0.03-0.13 μg/kg. The average recoveries of heterocyclic aromatic amines at spiked levels of 1.0, 5.0, 10.0 μg/kg ranged from 64.5% to 96.5%, with the relative standard deviations of 2.83%-8.52%. The method is rapid, accurate and sensitive, and is suitable for the determination of four heterocyclic aromatic amines in vegetable oils.

为了研究我国市售精炼葵花籽油产品品质差异，采集市售9个主流品牌的16种精炼一级葵花籽油，按标准方法分析其理化品质（酸值、过氧化值、色泽）、营养品质（维生素E、植物甾醇、角鲨烯、谷维素、多酚含量）和安全品质（多环芳烃、苯并（a）芘、塑化剂、2-氯丙醇酯、3-氯丙醇酯和缩水甘油酯含量）。结果表明：不同精炼葵花籽油产品的理化指标存在明显差异；精炼葵花籽油的主要营养素为维生素E（以α-维生素E计）和植物甾醇，含量均值分别达到63.81 mg/100 g和3 867.0 mg/kg；精炼葵花籽油中苯并（a）芘和多环芳烃的含量均低于我国标准限量，62.5%的样品中苯并（a）芘的含量低于欧盟限量（2 μg/kg），87.5%的样品中多环芳烃的含量低于欧盟限量（10 μg/kg）；精炼葵花籽油中的塑化剂检出量较低，而3-氯丙醇酯和缩水甘油酯存在一定超标风险。研究结果说明不同精炼葵花籽油产品的精炼程度和品质控制水平存在明显差异。 In order to study the quality difference of refined sunflower seed oil products in China, 16 kinds of first-grade refined sunflower seed oil from 9 major brands in the market were collected, and their physicochemical quality(acid value, peroxide value, color), nutritional quality(vitamin E, phytosterol, squalene, oryzanol and polyphenols content) and safety quality(polycyclic aromatic hydrocarbons, benzo(a)pyrene, plasticizer, 2-chloropropanol ester,3-chloropropanol ester and glycidyl ester content) were analyzed according to the standard methods. The results showed that there were significant differences in the physicochemical indexes of different refined sunflower seed oil products; the main nutrients of refined sunflower seed oil were vitamin E(calculated as α-vitamin E) and phytosterol, with the average values reaching 63.81 mg/100 g and 3 867.0 mg/kg, respectively; the contents of benzo(a)pyrene and polycyclic aromatic hydrocarbons in refined sunflower seed oil were lower than the Chinese national standard limit, the content of benzo(a)pyrene in 62.5% of the samples was lower than the EU limit of 2 μg/kg, and the content of polycyclic aromatic hydrocarbons in 87.5% of the samples was lower than the EU limit of 10 μg/kg; the detection amount of plasticizer in refined sunflower seed oil was low, and 3-chloropropanol ester and glycidyl ester had a certain risk of exceeding the national standard. In conclusion, there are obvious differences in the refining degree and quality control level of different refined sunflower seed oil products.

The simulation of droplet-wall impact process based on computational fluid dynamics (CFD) is of great significance for understanding the dynamic behavior of droplets spreading on the solid wall, and can provide technical support for the design of superhydrophobic structures and the development of anti-icing coating. The difficulty lies in how to accurately describe the evolution process of the contact line and the dynamic contact angle in the model. Herein, 4 typical dynamic contact angle models were summarized, and their application ranges were analyzed theoretically. With the UDF function in FLUENT the dynamic contact angle model was applied to the wall boundary conditions, and the dynamic process of droplet impact on smooth wall was numerically simulated. The quantitative analysis of the changes of droplet shape parameters and the comparison with the experimental results show that, the Seebergh dynamic contact angle model is more suitable for simulating the motion of droplets with lower capillary numbers. The Kistler model and the Jiang model are more widely used and can accurately describe the motions of droplets with higher capillary numbers. Then, based on the Kistler dynamic contact angle model, the impact and spreading processes of droplets on the microstructure surface were simulated. It is found that, the application of the dynamic contact angle model will lead to the change of the internal flow fields of droplets with the surface tension playing a dominant role, and the simulated droplet contact angle value in equilibrium is close to the theoretical value. [ABSTRACT FROM AUTHOR]

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为了研究不同炒籽工艺对低芥酸浓香菜籽油风味的影响，以低芥酸油菜籽为原料，研究入炒水分、炒籽温度、炒籽时间对低芥酸浓香菜籽油风味物质含量及感官品质的影响。结果表明：从低芥酸浓香菜籽油中共鉴定出65种挥发性风味物质；随炒籽温度上升、炒籽时间延长，低芥酸浓香菜籽油中呈现烤香味的杂环类物质总含量逐渐增加；随炒籽温度上升和入炒水分的增加，呈现刺激味的硫苷降解产物(含硫类化合物、腈类化合物)总含量逐渐增加；在感官上，低芥酸浓香菜籽油主要体现为烤香味、焦糊味，还能感知到腌菜味和刺激味；随炒籽温度升高，低芥酸浓香菜籽油中烤香味感官属性得分先上升后降低，150 ℃时得分最高,而焦糊味、腌菜味等感官属性得分逐渐升高；随炒籽时间延长，烤香味感官属性得分逐渐降低，焦糊味感官属性得分逐渐升高；随入炒水分增加，烤香味、焦糊味感官属性得分在一定范围内稳定波动。炒籽过程中一定的炒籽温度及增加水分能够明显提升消费者喜好度。 In order to study the effects of different roasting processes of rapeseeds on the flavor of fragrant rapeseed oil with low erucic acid, using low erucic acid rapeseed as raw material, the effects of water content, roasting temperature and roasting time on the flavor component content and sensory quality of fragrant rapeseed oil with low erucic acid were studied. The results showed that a total of 65 volatile flavor compounds were identified in the fragrant rapeseed oil with low erucic acid. With the increase of roasting temperature and roasting time, the total content of heterocyclic substances presenting roasting flavor gradually increased. With the increase of roasting temperature and water content, the total content of glucosinolates degrading products (sulfur-containing compound and nitrile compound)presenting stimulating flavor in fragrant rapeseed oil with low erucic acid gradually increased. In sensory sense, the fragrant rapeseed oil with low erucic acid mainly presented the roast flavor and burnt flavor, but also presented the pickled vegetable flavor and stimulating flavor. With the increase of roasting temperature, the sensory attribute score of roasting flavor increased firstly and then decreased, reaching the highest at 150 ℃, and the sensory attribute score of burnt flavor and pickled vegetable flavor increased gradually. With the prolonging of roasting time, the sensory attribute score of roasting flavor decreased gradually, and the sensory attribute score of burnt flavor increased gradually. With the increase of water content, the sensory attribute scores of roasting flavor and burnt flavor fluctuated stably within a certain range. A certain roasting temperature and increase in water content during roasting process can significantly improve consumer preference.

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Summary: Background: Large cohort studies that estimate the variation in suicide risk among cancer patients, depending on disease type and patient characteristics, are lacking. We aimed to investigate suicide risk among patients with different cancers types in the United States (US) and to identify subsets of patients at particularly high risk. Methods: A total of 9,300,812 cases of cancer in the Surveillance, Epidemiology, and End Results (SEER) database that were diagnosed between 1975 and 2016 were included in the study. Standardized mortality ratio (SMR) and absolute excess risk (AER) of suicide were estimated. Findings: From the included cases, 14,423 cancer patients were identified as having died by suicide, representing 0.26% of all deaths. We found that cancer patients had a higher risk of suicide compared with the general population, which equated to 0.8 excess deaths per 10,000 person-years. Greater suicide risk was correlated with the following: specific cancer sites, male sex, American Indian/Alaskan Native ancestry, being divorced, being uninsured, distance of metastasis, aged between 60 and 69 at diagnosis, and having a more recent diagnosis. The greatest SMR and AER were found in patients with cancers of the respiratory system, followed by those of the oral cavity and pharynx, myeloma, bones and joints, digestive system, and brain and other nervous system cancers. Interpretation: Suicide risk among cancer patients varies greatly and depends on both disease type and patient characteristics. A tailored clinical management should be considered for patients at a higher risk of suicide. Funding: Natural Science Foundation of China.

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Copyright of Power Generation Technology is the property of Power Generation Technology Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The international non-tariff trade protection against China has gradually increased since 2018, hindering technology trade. Under the impact of the new trade protection, we still know little about how the electronic communication industry (as one of the strategic high-tech industries)changes the innovation cooperation relationship and the innovation performance. Owing to the failure of geographical research to integrate trade protection into the existing research framework from an institutional perspective, the trade protection literature and the innovation geography literature do not intersect. However, the trade geography literature has not paid enough attention to the evolution of industrial innovation in China in recent years and has not taken into account the heterogeneity of the industry-college-institute cooperation and innovation relationship and its impact on regional industrial innovation performance. Based on the 2014-2021 US Export Control Regulations and the invention patent data of the electronic communication industry in the Pearl River Delta, this study uses descriptive statistics, a Quadratic Assignment Procedure, and a negative binomial regression model. It explores both the mechanism and effect of a new round of trade protection on industry-college-institute cooperation and their joint impact on cooperative innovation performance. The study finds that the structure of the industry-college-institute cooperative innovation relationship in the electronic communication industry of the Pearl River Delta has gradually decentralized, and its heterogeneity growth tends to stall. The new round of trade protection significantly regulates geographical proximity, deteriorating the geographical scale of cooperative innovation. The regression results show that under the impact of trade protection, the heterogeneity of industrycollege-institute cooperation changes from positive to negative, and the inverted U-shaped relationship has reached a significant level. Trade protection changes the influence of social and cognitive proximities and of geographical proximity on cooperative innovation performance, and the moderating effect of trade protection is highlighted by the positive effect of strengthening geographical proximity on industry-college-institute cooperation and innovation performance. The above findings remind us of the need to further refine and optimize innovation support policies. Therefore, the study puts forward some targeted policy suggestions, namely, to formulate innovation support policies suitable for the internal and externalized innovation transaction costs of different types of enterprises, strengthen the dominant role of enterprises in innovation, and promote crossregional cooperation. To a certain extent, it can inform the decision-making by China's regional strategic industries around ending the international technology trade blockade and achieving high-quality independent innovation and technical cooperation. [ABSTRACT FROM AUTHOR]

Copyright of China Harbour Engineering is the property of Editorial Office of China Harbour Engineering and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Systems Engineering & Electronics is the property of Journal of Systems Engineering & Electronics Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Chinese Journal of Diabetes Mellitus is the property of Chinese Journal of Diabetes Mellitus and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective To evaluate the renal efficacy of exenatide in diabetic kidney disease (DKD) patients with different baseline renal function. Methods Between March 2016 and April 2019, a randomized, parallel study conducted in 4 general hospitals was performed. Type 2 diabetes mellitus (T2DM) patients with an estimated glomerular filtration rate (eGFR) ≥ 30 ml·min-1·(1.73 m2)-1 and macroalbuminuria, defined as urinary albumin-creatinine ratio (UAER)> 0.3 g/24 h. In this study, a computer-generated random number table was used for block randomization. The selected patients were randomized 1∶ 1 to receive exenatide plus glargine or lispro insulin plus glargine for 24 weeks. We investigated percentage change in UAER after 24 weeks of intervention comparing to baseline measurement according to eGFR stage at baseline [G1 stage [eGFR≥90 ml·min-1· (1.73 m2)-1]; G2 stage [eGFR 60-89 ml·min-1· (1.73 m2)-1]; G3a stage [eGFR 45-59 ml·min-1· (1.73 m2)-1] and G3b stage [eGFR 30-44 ml·min-1· (1.73 m2)-1]. The mixed effect model of repeated measurement was used to analyze the change rate of UAER in the whole analysis set according to the above groups. Results Ninety-two patients were randomly assigned to the intervention group (n=46) and the control group (n=46), and the patients had used at least 1 study drug. Eighty-one (88.0%) patients (43 in intervention group, 38 in control group) were included for the full set analysis. Seventeen patients were in G1 stage, 34 in G2 stage, 15 in G3a stage and 15 in G3b stage. After 24 weeks, the mean difference of the percentage change in UAER from baseline between exenatide plus insulin glargine and insulin glargine plus lispro was -55.9% (P=0.015) in patients in G2 stage at baseline. While no difference showed in the other subgroups (P>0.05). Conclusion For the DKD patients in G2 stage at baseline, the renal benefit was greater after the administration of exenatide. [ABSTRACT FROM AUTHOR]

Copyright of Journal of China Medical University is the property of Journal of China Medical University Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Regional coordinated development is a complex, systematic and scientific issue advancing with the time which has attracted much attention. The Guangdong-Hong Kong-Macao Greater Bay Area (GBA) aims to develop into a world-class bay area and urban agglomeration. The development of GBA depends on regional coordinated development to enhance its international competitiveness. At present, the process of globalization has experienced multiple turning points, the regional governance system has been continuously optimized, and the technological innovation has evolved rapidly. The coordinated development of the GBA is facing institutional changes. Therefore, through the systematic analysis of the connotations and mechanisms of the coordinated development of the GBA, this paper describes the three stages of regional coordinated development since 1978, including the integration of regional production factors represented by the'front shop, back factory'mode (1978-1996), the regional system integration led by institutional cooperation (1997-2014), and the regional all-round integration guided by national strategy (2015-). In the meantime, the paper analyzes the five dimensions of the coordinated development of the GBA in the new period, including industrial collaborative innovation, environmental collaborative governance, resource collaborative allocation, service collaborative sharing and institutional collaborative arrangement. These five dimensions are helpful to understand the key areas to promote the coordinated development of the GBA in the coming decades. Furthermore, this paper holds that the regional coordinated development of the GBA is undergoing mechanism changes at four levels, which are mainly reflected in the transformation of globalization, the integration of the internal and external market, the rescaling of governance, and the energization of regional in-depth development facilitated by the new infrastructure. These institutional changes have the potential to generate a new model for the coordinated development of the GBA. This paper takes into account the retrospective review and forward-looking prospect on the coordinated development of the GBA, aiming to provide an entry perspective and analysis framework for related issues. [ABSTRACT FROM AUTHOR]

Copyright of Tropical Geography is the property of Tropical Geography Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of West China Journal of Stomatology is the property of Sichuan University, West China College of Stomatology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)