In-vivo morphological characterisation of skin by MRI micro-imaging methods

NRC publication: Ye

In vivo quantitative analysis of the effect of hydration (immersion and Vaseline treatment) in skin layers using high-resolution MRI and magnetisation transfer contrast

NRC publication: Ye

Mental calculation impairment in Alzheimer's disease: a functional magnetic resonance imaging study

NRC publication: Ye

Pilot study of dermal and subcutaneous fat structures by MRI in individuals who differ in gender, BMI, and cellulite grading

NRC publication: Ye

High-resolution imaging at 3T and 7T with multi-ring local volume coils

NRC publication: Ye

Seabuckthorn as a novel prebiotic source improves probiotic viability in yogurt

It was aimed to i) investigate if seabuckthorn whole fruit (S), and seabuckthorn purified mucilage (SP) addition into yogurt enhance bacterial viability, by measuring total bacterial counts of different yogurt trials on selective media, pH and total titratable acidity (TTA) during 28 day cold storage at 4 °C, as well as ii) measure antioxidant activities of microwave extracted seabuckthorn crude mucilage (SC) and SP using oxygen radical absorbance capacity (ORAC) and DPPH scavenging activity. After 21 days of cold storage, yogurts with S and SP maintained higher viable bacteria counts in both of probiotics, Lactobacillus acidophilus (9.3 log cfu/mL) and Bifidobacterium lactis (9.2 log cfu/mL), higher TTA (0.8%), and lower pH (5.0) compared to the controls (P < 0.05). SC exhibited strong antioxidant activity with an ORAC value of 138.9 μmol Trolox equivalents/100 g, and a %DPPH scavenging activity value of 37.0%. Results of this study suggest S may serve as a new prebiotic source for functional foods and nutraceutical applications