0000000000464552
AUTHOR
Daniel Martinez
QSAR/QSPR approach of aroma compounds behaviour in food products
National audience; Fat and flavour are important factors in food acceptance and can affect the partitioning of hydrophobic flavour molecules. Most investigations on the release of flavour of fat-free yoghurts contain multiple thickeners. The addition of thickeners separately to fat-free yoghurt has not been extensively studied. For this reason, the aim of this work was to study the effects of different thickeners (starch and pectin) on the aroma release when added separately via a model fruit preparation to industrial fat-free yoghurt. After aromatisation of the yoghurt, and then a seven-day storage period, headspace analysis using solid phase micro extraction (SPME) was carried out. To eva…
Triple Negative Myelofibrosis and Myelodysplastic Syndrome with Fibrosis: Clinico-Biological Characterization and Correlation with Gene Mutations
Abstract Introduction: Triple negative primary myelofibrosis (TN-PMF) and myelodysplastic syndromes with fibrosis (F-MDS) are rare entities, often difficult to distinguish each other. Currently, no specific molecular markers allowing a precise differential diagnosis are available. In this sense, next generation techniques (NGS) might be useful to distinguish between both entities and to refine prognosis. Methods: Thirty-nine patients with TN-PMF (n=16) or F-MDS (n=23) were analyzed, Targeted NGS was performed in 28 cases (10 TN-PMF and 18 F-MDS) using the Sophia Genetics Myeloid Tumor Solution Panel including the following genes: ABL1, ASXL1, BRAF, CALR, CBL,CEBPA, CSF3R,CSNK1A1,DNMT3A, ETV…