2020
DOI: 10.22270/jddt.v10i3-s.4105
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Biological Markers as a Novel Approach in Clinical Diagnosis and Management of Diseases

Abstract: The adoption and use of biological marker also known as biomarkers in clinical studies and management of disease conditions spans over 40 years. Biological marker are measurable biochemical or molecular alterations that can be adopted as indicator of normal biological or responses to the action of pathogen or pharmacological responses to a therapeutic intervention. Molecules, macro and micro molecules, metabolites, and chemical compounds from the body adopted for use in predicting and monitoring health outcome… Show more

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Cited by 3 publications
(2 citation statements)
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(45 reference statements)
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“…Rapid visco analyzer (RVA) stirs the slurry at the temperature of 60-95 o C for 3:42 min, maintained at 95 o C for 2:30 min, then cooled at 50 o C in 3:48 min, and held at 50 o C for 2:00 min. The RVA was operated with paddle speed of 960 rpm for first 10s then 160 rpm for the remaining experiment [16]. The viscosity of control and composite flour doughs was expressed in terms of peak viscosity (maximum viscosity obtained during pasting), breakdown viscosity (difference between peak viscosity and lowest viscosity), final viscosity (viscosity obtained at the end of pasting cycle), setback viscosity (difference between peak viscosity and final viscosity) and pasting temperature (the temperature at which the viscosity of flour sample begins to rise).…”
Section: Viscoelastic Behavior Of Supplemented Doughsmentioning
confidence: 99%
“…Rapid visco analyzer (RVA) stirs the slurry at the temperature of 60-95 o C for 3:42 min, maintained at 95 o C for 2:30 min, then cooled at 50 o C in 3:48 min, and held at 50 o C for 2:00 min. The RVA was operated with paddle speed of 960 rpm for first 10s then 160 rpm for the remaining experiment [16]. The viscosity of control and composite flour doughs was expressed in terms of peak viscosity (maximum viscosity obtained during pasting), breakdown viscosity (difference between peak viscosity and lowest viscosity), final viscosity (viscosity obtained at the end of pasting cycle), setback viscosity (difference between peak viscosity and final viscosity) and pasting temperature (the temperature at which the viscosity of flour sample begins to rise).…”
Section: Viscoelastic Behavior Of Supplemented Doughsmentioning
confidence: 99%
“…With the development of brain science and cognitive science, more and more three-dimensional images, such as magnetic resonance images, are used in medical clinical diagnosis and the study of human brain cognitive function. Compared with the traditional two-dimensional images, people's ability of identification and discrimination will be significantly reduced, and the information contained in three-dimensional images cannot be effectively identified, which has gradually become a key issue in computer vision and cognitive science [3,4].…”
Section: Introductionmentioning
confidence: 99%