Relevant bibliographies by topics / Fat content of allografts

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Fat content of allografts'

Author: Grafiati
Published: 3 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Fat content of allografts"

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McKenna, Paul B., J. J. Leahy, Eric L. Masterson, and Timothy M. McGloughlin. "Optimizing the fat and water content of impaction bone allograft." Journal of Orthopaedic Research 31, no. 2 (2012): 243–48. http://dx.doi.org/10.1002/jor.22213.

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Kuo, John S., Cynthia Hawkins, James T. Rutka, and Martin H. Weiss. "A pilot study of fat allograft transplantation in immunocompetent rabbits for potential neurosurgical applications." Journal of Neurosurgery 114, no. 2 (2011): 441–45. http://dx.doi.org/10.3171/2009.10.jns08259.

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Object The authors investigated the feasibility of using fat allografts (chemically treated to reduce the host immune response) for neurosurgical applications. Methods Subcutaneous fat specimens collected from New Zealand White rabbits were treated with DNAse I and sodium deoxycholate to reduce immunogenicity before subcutaneous, midscapular implantation in immunocompetent recipient rabbits. Allograft incorporation and the host-allograft response were examined at 1, 6, and 11 weeks by histopathological analysis. Control specimens of autograft and untreated fat allograft implants were examined
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Fanniel, Victor, Ihab Atawneh, Jonathan Savoie, et al. "Advancing Soft Tissue Reconstruction with a Ready-to-Use Human Adipose Allograft." Bioengineering 12, no. 6 (2025): 612. https://doi.org/10.3390/bioengineering12060612.

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Soft tissue reconstruction remains a challenge in clinical practice, particularly for restoring substantial volume loss due to surgical resections or contour deformities. Current methods, such as autologous fat transplantation, have limitations, including donor site morbidity and insufficient tissue availability, necessitating an innovative approach. This study characterizes alloClae, a minimally manipulated human-derived adipose allograft prepared using a detergent-based protocol to reduce DNA content while preserving adipose tissue structure. Proteomic analysis revealed that alloClae retains
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Rosen, Pamela B., and Norman E. Hugo. "Augmentation Mammaplasty by Cadaver Fat Allografts." Plastic and Reconstructive Surgery 82, no. 3 (1988): 525–26. http://dx.doi.org/10.1097/00006534-198809000-00030.

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Foley, J. F. "High Fat Content." Science Signaling 3, no. 104 (2010): ec8-ec8. http://dx.doi.org/10.1126/scisignal.3104ec8.

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Lansdown, Drew A., Weiyuan Xiao, Alan L. Zhang, et al. "ACL Graft Signal Characteristics Measured by Quantitative MRI Are Significantly Correlated with Patient Reported Outcomes Two-Years after Hamstring Autograft ACL Reconstruction." Orthopaedic Journal of Sports Medicine 7, no. 7_suppl5 (2019): 2325967119S0035. http://dx.doi.org/10.1177/2325967119s00352.

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Objectives: Following surgical reconstruction of the anterior cruciate ligament (ACL), the tendon graft undergoes a remodeling process of ligamentization. Collagen within the ACL graft becomes organized along the long-axis of the ligament and the proteoglycan content increases. Quantitative imaging sequences, specifically T2 and T1rho, allow for a non-invasive assessment of collagen orientation and proteoglycan content, respectively. The purpose of this study was to investigate the longitudinal progression of T2 and T1rho relaxation times of the graft after ACL reconstruction and the relations
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Allen, R. Todd, Catherine M. Robertson, Andrew T. Pennock, et al. "Analysis of Stored Osteochondral Allografts at the Time of Surgical Implantation." American Journal of Sports Medicine 33, no. 10 (2005): 1479–84. http://dx.doi.org/10.1177/0363546505275010.

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Background To date, the morphological, biochemical, and biomechanical characteristics of articular cartilage in osteochondral allografts that have been stored have not been fully described. Hypothesis Osteochondral allografts procured and stored commercially for a standard period as determined by tissue banking protocol will have compromised chondrocyte viability but preserved extracellular matrix quality. Study Design Controlled laboratory study. Methods Unused cartilage from 16 consecutive osteochondral allografts was sampled during surgery after tissue bank processing and storage. Ten graft
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&NA;. "Fat and glutamine content." European Journal of Gastroenterology & Hepatology 6, no. 2 (1994): 96–99. http://dx.doi.org/10.1097/00042737-199402000-00001.

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Inagamova, Nargiza Furqtovna, Xolik Keldiyarovich Allanov, and Umurzoq Yuldashevich Charshanbiev. "AMARANTH GRAIN FAT CONTENT." RESEARCH AND EDUCATION 3, no. 11 (2024): 84–88. https://doi.org/10.5281/zenodo.14502213.

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<em>This article is given about the importance and beneficial properties of the oil content in the amaranth (Amaranthus) plants in its human life and the method of extracting oil from amaranth seeds experimental laboratory conditions is scientifically based.</em>
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Mendenhall, Heather, and Richard W. Hartel. "Effects of Fat Content and Solid Fat Content on Caramel Texture Attributes." Journal of the American Oil Chemists' Society 93, no. 9 (2016): 1191–99. http://dx.doi.org/10.1007/s11746-016-2871-0.

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Dissertations / Theses on the topic "Fat content of allografts"

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Henion, Julie E. "Milk dispenser for variable fat content." Thesis, Massachusetts Institute of Technology, 2011. http://hdl.handle.net/1721.1/68844.

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Thesis (S.B.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 2011.<br>Cataloged from PDF version of thesis.<br>Includes bibliographical references (p. 32).<br>This thesis describes the development of a new milk dispenser product that is designed to dispense milk with varying levels of milk fat content. The product contains two tanks of milk, one containing skim and one containing whole. The user can rotate a dial to select which type of milk they want (skim, 1%, 2%, whole) and the product is able to mix the skim and whole milk at the appropriate ratio to dispense the
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Himes, Susan. "Fat commentary and fat humor presented in visual media : a content analysis." [Tampa, Fla] : University of South Florida, 2005. http://purl.fcla.edu/usf/dc/et/SFE0001407.

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Rompola, Sarah. "Can Fat Only Be Funny? A Content Analysis of Fat Stigmatization in Mike and Molly." University of Cincinnati / OhioLINK, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1368024846.

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Muñoz, Forcada Rebeca. "Biomarkers associated to fat content and composition in pigs." Doctoral thesis, Universitat de Lleida, 2012. http://hdl.handle.net/10803/96941.

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La tesi es compon de tres estudis que es van realitzar amb la finalitat de disminuir el cost analític que suposa la determinació rutinària de la greix intramuscular (GIM) i de l'àcid oleic, així com d’investigar els mecanismes biològics de la deposició del greix. En el primer estudi, es va desenvolupar un mètode analític d'alt rendiment per a la quantificació de l'àcid oleic en carn de porc, mitjançant un sistema d'anàlisi per injecció de flux basat en una espectrometria de masses amb ionització per electrosprai. El nou mètode, que permet una quantificació ràpida del contingut en àcid ol
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Shoebotham, Karen. "The relationship between liver fat content and unenhanced computed tomography." [New Haven, Conn. : s.n.], 2008. http://ymtdl.med.yale.edu/theses/available/etd-12092008-161843/.

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Tous, Closa Núria. "Effect of different dietary factors on intramuscular fat content in pigs." Doctoral thesis, Universitat Rovira i Virgili, 2012. http://hdl.handle.net/10803/96335.

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El objetivo de esta tesis es: (1) determinar si el consumidor español asocia la grasa intramuscular (GIM) a la aceptabilidad de la carne de cerdo; (2) incrementar la GIM a través de estrategias nutricionales (adición de acido linoleico conjugado, reducción de vitamina A, reducción de proteína, lisina, suplementación con arginina y leucina). Los resultados mostraron que desde el punto de vista gustativo el consumidor prefiere la carne con un mayor contenido de GIM. Se obtuvo un incremento de la GIM al reducir el nivel de proteína (sin modificar la lisina) o al reducir el nivel de lisina (sin mo
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Gol, i. Parera Sofia. "Genetic biomarkers for fat content and fatty acid composition in pork." Doctoral thesis, Universitat de Lleida, 2019. http://hdl.handle.net/10803/667462.

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Aquesta tesi doctoral forma part d'una línia de recerca sobre la millora genètica de la qualitat de la carn en porcí. Un dels recents objectius inclòs en algunes línies paternes seleccionades per mercats de qualitat és aconseguir un nivell òptim de greix intramuscular i de composició en àcids grassos sense penalitzar el rendiment magre. Aquesta tesi està formada per quatre estudis realitzats en una línia pura de porcs Duroc destinats a la producció de càrnics d'alta qualitat. Els estudis es van dissenyar amb l'objectiu d'entendre millor la variabilitat genètica subjactent al contingut de greix
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O'Regan, Declan. "Phase interference multiecho MRI to determine hepatic and cardiac fat content." Thesis, Imperial College London, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.446525.

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Narayan, Sreenath Prativadi. "Magnetic Resonance Imaging of Hepatic Fat Content Measurements at 7 Tesla." Case Western Reserve University School of Graduate Studies / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=case1341869672.

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Huang, Hui. "Non-destructive detection of pork intramuscular fat content using hyperspectral imaging." Thesis, McGill University, 2013. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=119675.

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Intramuscular fat levels of pork affect the flavor of pork meat. In the pork industry, two quality attributes namely intramuscular fat (IMF) content and marbling score (MS) are used to represent intramuscular fat levels of pork meat. Conventional determination methods are not suitable for the current requirements of the pork industry as they are either destructive or subjective. This study investigated the use of hyperspectral imaging in evaluating intramuscular fat content and marbling score of pork. Intramuscular fat distribution along the longissmus muscle and the influences of freezing, th
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Books on the topic "Fat content of allografts"

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Roth, Harriet. Harriet Roth's fat counter. Penguin Books, 1993.

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Ray, Daniel P. Fat, calorie, cholesterol & sodium counter. MicroMags, 1998.

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Randi, Aaron, and Zimmer Judith, eds. The fat gram counter. Berkley Books, 1986.

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Birnholz, Mary Butler. Fast fat facts. Athene Books, Inc., 1994.

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1936-, Heller Richard F., ed. The carbohydrate addict's fat counter. Signet, 2000.

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Randi, Aaron, and Zimmer Judith 1956-, eds. The Fat gram counter. Berkley Books, 1991.

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Jane, Stephenson. Carbohydrate, fat & calorie guide. 2nd ed. Appletree Press, 2004.

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Nolan, Karen J. The fat and cholesterol counter. Pocket Books/Simon & Schuster, 2014.

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M, Forbes J., Hervey G. R, and Physiological Society (Great Britain), eds. The control of body fat content. Smith-Gordon, 1990.

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Roth, Harriet. Harriet Roth's Fat Counter (Revised Edition). Penguin USA, Inc., 2009.

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Book chapters on the topic "Fat content of allografts"

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Nielsen, S. Suzanne, and Charles Carpenter. "Fat Content Determination." In Food Analysis Laboratory Manual. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-44127-6_12.

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Ismail, B. Pam, and S. Suzanne Nielsen. "Fat Content Determination." In Food Science Text Series. Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-44970-3_15.

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Carpenter, Charles. "Determination of Fat Content." In Food Analysis Laboratory Manual. Springer US, 2009. http://dx.doi.org/10.1007/978-1-4419-1463-7_4.

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Carpenter, Charles. "Determination of Fat Content." In Food Analysis Laboratory Manual. Springer US, 2003. http://dx.doi.org/10.1007/978-1-4757-5250-2_4.

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Gunsing, M., H. C. van der Horst, D. Allersma, and P. de Jong. "Separation and Standardisation of the Fat Content." In Dairy Fats and Related Products. Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9781444316223.ch3.

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Dikeman, M. E. "Reducing the fat content by production practices." In Production and Processing of Healthy Meat, Poultry and Fish Products. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1125-6_8.

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Quiles, Amparo, Empar Llorca, Gemma Moraga, and Isabel Hernando. "Clean Label Foods with Reduced Fat Content." In The Age of Clean Label Foods. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-96698-0_4.

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Kirton, A. H., J. N. Clarke, C. A. Morris, and P. A. Speck. "Reducing the fat content by removal of excess fat and by selection." In Production and Processing of Healthy Meat, Poultry and Fish Products. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1125-6_7.

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Birrer, Stefan, Dong Lu, Fabián E. Bustamante, Yi Qiao, and Peter Dinda. "FatNemo: Building a Resilient Multi-source Multicast Fat-Tree." In Web Content Caching and Distribution. Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/978-3-540-30471-5_14.

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Fontanel, Didier. "Exceptionally High Content of Unsaponifiable Matter in Plant Species with High Fat Content." In Unsaponifiable Matter in Plant Seed Oils. Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-35710-7_8.

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Conference papers on the topic "Fat content of allografts"

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Das, Deblina, Neha Bagga, and Manraj Singh. "Milk Quality Analysis Based on Fat and SNF Content for Enhanced Dairy Product Suitability." In 2024 IEEE 5th India Council International Subsections Conference (INDISCON). IEEE, 2024. http://dx.doi.org/10.1109/indiscon62179.2024.10744269.

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Gabriele, D., M. Migliori, N. Baldino, et al. "Influence of Fat Content on Chocolate Rheology." In THE XV INTERNATIONAL CONGRESS ON RHEOLOGY: The Society of Rheology 80th Annual Meeting. AIP, 2008. http://dx.doi.org/10.1063/1.2964538.

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Buniyamin, N., M. A. Mohd Shari, M. H. Abdul Halim, and R. Sam. "Using Infrared Radiation to measure burger fat content." In 2012 International Conference on System Engineering and Technology (ICSET). IEEE, 2012. http://dx.doi.org/10.1109/icsengt.2012.6339323.

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Ballerini, Lucia. "Determination of fat content in NMR images of meat." In International Symposium on Optical Science and Technology, edited by Andrew G. Tescher. SPIE, 2000. http://dx.doi.org/10.1117/12.411591.

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Sehestedt, C., M. Heidary Dastjerdi, O. Dirsch, U. Dahmen, and J. Himmel. "Measuring the fat content of liver tissue - Experimental setup -." In 2009 6th International Multi-Conference on Systems, Signals and Devices (SSD). IEEE, 2009. http://dx.doi.org/10.1109/ssd.2009.4956727.

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Babatunde Adewale Adewumi, John Alaba Famurewa, and Israel Sunday Dunmade. "Storage Stability of Smoked Fish as Influenced by Fat Content and Equilibrium Moisture Content." In 2009 Reno, Nevada, June 21 - June 24, 2009. American Society of Agricultural and Biological Engineers, 2009. http://dx.doi.org/10.13031/2013.26899.

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Ng, Sing K., Paul Ainsworth, Andrew Plunkett, et al. "Characterization of the fat content of beef using microwave techniques." In 2007 European Microwave Conference. IEEE, 2007. http://dx.doi.org/10.1109/eumc.2007.4405346.

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Li, Yang, Yankun Peng, Yongyu Li, Qibin Zhuang, and Qinghui Guo. "Nondestructive detection of pork fat content based on hyperspectral spectroscopy." In 2021 ASABE Annual International Virtual Meeting, July 12-16, 2021. American Society of Agricultural and Biological Engineers, 2021. http://dx.doi.org/10.13031/aim.202100302.

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Kahl, S., S. Gancheva, K. Straßburger, et al. "Empagliflozin effectively reduces liver fat content in type 2 diabetes." In Diabetes Kongress 2019 – 54. Jahrestagung der DDG. Georg Thieme Verlag KG, 2019. http://dx.doi.org/10.1055/s-0039-1688168.

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Jones, Annalisa, and Silvana Martini. "Effect of the Fat Content of Cream on the Physical Properties of Butter." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/xlcl5925.

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Butter used in commercial pastry making is often extruded into sheets for better use in lamination. Butter extrusion can result in water loss, and the degree of water loss is affected by the physical properties of the butter, which in turn can be affected by the fat content of the cream. In this study, butter was made from creams with different amounts of fat (38, 40, 42, 44, 46, and 48%) to understand how physical properties of butter, including water loss, are affected by the cream’s fat content. Physical properties measured include solid fat content, melting profile, water droplets size, ha
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Reports on the topic "Fat content of allografts"

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Ismail, Hesham, Eun Joo Lee, Kyung Yuk Ko, and Dong U. Ahn. Fat Content Influences the Color, Lipid Oxidation and Volatiles of Irradiated Ground Beef. Iowa State University, 2010. http://dx.doi.org/10.31274/ans_air-180814-1021.

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Gillison, Fiona, Elisabeth Grey, Bas Verplanken, Julie Barnett, and Frances Baber. A rapid review of the acceptability and impact of approaches to reduce the salt, fat and sugar content of people’s diets on consumers and industry. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.ljo674.

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Various approaches have been tried or proposed across the world to reduce population intake of fat, salt and sugar. These include initiatives that directly target food producers or retailers, consumers, or both. This report summarises the findings of 49 systematic reviews identified through a search of published literature, reporting on the acceptability and efficacy of population-scale initiatives to reduce fat, salt and sugar consumption.
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Yu, Mei, Becky Geiger, Nader Deeb, and Max F. Rothschild. Association of Liver X Receptor Alpha and Beta Genes with Carcass Lean and Fat Content in Pigs. Iowa State University, 2006. http://dx.doi.org/10.31274/ans_air-180814-812.

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Muangcharoen, Vannee, Suwanna Kijparkorn, Chancharat Reodecha, and Pensuda Somkiatkul. A study on nutritive value of rabbit meat. Chulalongkorn University, 1988. https://doi.org/10.58837/chula.res.1988.42.

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Twelve carcasses were randomly selected from New Zealand White (NZW), Thai Native (N) and two reciprocal crosses between NZW and N rabbits, three from each breed group. Proximate analysis was made along with fatty acid and amino acid analysis. Percent fat and ash on dry matter basis were the only two proximate analysis found to be different among 4 breed groups (P&lt;0.05) and N meat had more fat than N x NZW group (P&lt;0.05). Among the 18 amino acids analysed, NZW and NZW x N meat had more proline than N x NZW group (P&lt;0.05) and N x NZW meat contained more tryptophan than N and NZW (P&lt;
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Shani, Moshe, and C. P. Emerson. Genetic Manipulation of the Adipose Tissue via Transgenesis. United States Department of Agriculture, 1995. http://dx.doi.org/10.32747/1995.7604929.bard.

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The long term goal of this study was to reduce caloric and fat content of beef and other red meats by means of genetic modification of the animal such that fat would not be accumulated. This was attempted by introducing into the germ line myogenic regulatory genes that would convert fat tissue to skeletal muscle. We first determined the consequences of ectopic expression of the myogenic regulatory gene MyoD1. It was found that deregulation of MyoD1 did not result in ectopic skeletal muscle formation but rather led to embryonic lethalities, probably due to its role in the control of the cell cy
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Jin, Dachuan, Gao Peng, Shunqin Jin, Tao Zhou, Baoqiang Guo, and Guangming Li. Comparison of therapeutic effects of anti-diabetic drugs on non-alcoholic fatty liver disease patients without diabetes: A network meta-analysis. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, 2022. http://dx.doi.org/10.37766/inplasy2022.11.0014.

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Review question / Objective: To evaluate the efficacy of different anti-diabetic drugs in the treatment of non-diabetic non-alcoholic disease by network meta-analysis, and find the best intervention. Condition being studied: Non-alcoholic fatty liver disease (NAFLD) refers to the disease in which the liver fat content exceeds 5%, and excludes the secondary causes of alcohol, infection, drugs or other specific metabolic diseases. As a spectrum of disorders, it includes hepatocyte steatosis and steatohepatitis at the initial stage, liver fibrosis at the later stage, cirrhosis at the final stage,
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Mizrach, Amos, Sydney L. Spahr, Ephraim Maltz, et al. Ultrasonic Body Condition Measurements for Computerized Dairy Management Systems. United States Department of Agriculture, 1993. http://dx.doi.org/10.32747/1993.7568109.bard.

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The body condition (BC) score is recognized in the dairy industry as an essential tool for managing the energy reserves of the dairy cow, which is essential for sustaining optimal and efficient production over several lactations. The current use of BC scoring depends on the accuracy of subjective visual estimates, and this limits its kusefulness as a management aid in the dairy industry. A measuring tool that would frequently provide objective data on the cow's body reserves would be a major contribution to efficient dairy herd management. Ultrasonic sensors have the potential to be developed
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Wang, Jiajie, Wei Huang, Yanji Zhang, Zhengrong Zhao, and Zhongyu Zhou. Acupuncture and related interventions for the treatment of obesity: protocol for a scoping review of randomized controlled trials. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, 2022. http://dx.doi.org/10.37766/inplasy2022.3.0099.

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Review question / Objective: The purpose of this study is to summarize the characteristics of RCT in the treatment of obesity by acupuncture and other related intervention measures, so as to enhance evidence-based clinical practice about acupuncture for obesity. Condition being studied: Obesity is a chronic metabolic disease that is defined as a body's excessive accumulation or abnormal distribution of total or local fat content. Their complications such as Type II diabetes mellitus, hyperlipidemia, and cardiovascular diseases are strongly related to higher risks of mortality. In recent years,
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Kanner, Joseph, Mark Richards, Ron Kohen, and Reed Jess. Improvement of quality and nutritional value of muscle foods. United States Department of Agriculture, 2008. http://dx.doi.org/10.32747/2008.7591735.bard.

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Food is an essential to our existence but under certain conditions it could become the origin to the accumulative health damages. Technological processes as heating, chopping, mincing, grounding, promote the lipid oxidation process in muscle tissues and meat foodstuffs. Lipid oxidation occurred rapidly in turkey muscle, intermediate in duck, and slowest in chicken during frozen storage. Depletion of tocopherol during frozen storage was more rapid in turkey and duck compared to chicken. These processes developed from lipid peroxides produce many cytotoxic compounds including malondialdehyde (MD
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Boisclair, Yves R., Alan W. Bell, and Avi Shamay. Regulation and Action of Leptin in Pregnant and Lactating Dairy Cows. United States Department of Agriculture, 2000. http://dx.doi.org/10.32747/2000.7586465.bard.

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The original project had four specific objectives: (1) To complete the development of a radioimmunoassay for bovine leptin; (2) To characterize the leptin system in lactating dairy cows during the transition from pregnancy to lactation; (3) To identify endocrine factors regulating the production of leptin by bovine adipose tissue; (4) To study the actions of leptin on bovine adipose and mammary tissues in vitro. However, BARD funded only the development of the bovine leptin RIA (Objective 1) for a single year. This report describes our work in completing this objective. Leptin, a protein hormo
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Journal articles Dissertations / Theses Books
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