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Academic literature on the topic 'String cheese'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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Journal articles on the topic "String cheese"

KIMURA, Toshiaki, Yasushige SAGARA, Masatoshi KAKO, and Shin-ichi TANEYA. "Macrostructure of string cheese." Journal of the agricultural chemical society of Japan 64, no. 2 (1990): 177–86. http://dx.doi.org/10.1271/nogeikagaku1924.64.177.

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Izutsu, Tadashi. "Texture and rheology of string cheese." Journal for the Integrated Study of Dietary Habits 18, no. 4 (2007): 303–8. http://dx.doi.org/10.2740/jisdh.18.303.

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Vytřasová, J., J. Fousová, P. Šnévajsová, and M. Pejchalová. " Influence of the preservative material HOLDBACTM on the growth and proliferation of Listeria on the surfaces of cheeses." Czech Journal of Food Sciences 28, No. 3 (July 1, 2010): 242–48. http://dx.doi.org/10.17221/185/2009-cjfs.

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Three varieties of cheese were selected for the experiment: Genuine Olomouc-brand soft ripened cheese, Loose-brand acid curd cheese, and Slovak-style string cheese. Their surfaces were inoculated with Listeria cells of a defined density and then treated with the preservative material HOLDBACTM at its optimal concentration. The cheeses were stored at two different temperatures for the periods of 2, 5, 9, and 14 days, after which the effectiveness of the treatment with the preservative material was determined. The results were compared with the effectiveness of the material on the growth and proliferation of Listeria when the application of the preservative material was made before the artificial contamination of the cheese surface with Listeria. The experiment demonstrated only a slightly greater effectiveness of HOLDBACTM when it was applied before the microbial contamination. Complete inhibition of Listeria was not observed when using this approach.

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GENIGEORGIS, CONSTANTIN, MARIUS CARNICIU, DAN DUTULESCU, and THOMAS B. FARVER. "Growth and Survival of Listeria monocytogenes in Market Cheeses Stored at 4 to 30°C." Journal of Food Protection 54, no. 9 (September 1, 1991): 662–68. http://dx.doi.org/10.4315/0362-028x-54.9.662.

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Forty-nine market cheeses representing 24 types and 28 brands were purchased from local supermarkets. Pieces of cheeses of approximately 1.5 × 0.5 cm were surface inoculated with log10 3.95 to 4.36 cells of a Listeria monocytogenes pool made up of five strains (Scott A, V7, RM-1, VPH1, VPH2) and placed in petri dishes. After wrapping with cellophane, the dishes were stored at 4, 8, and 30°C for up to 36 d. Of the cheeses, 36.7% supported growth equivalent to a mean inoculum increase of 1.4 log10 (range 0.21 to 3.58) in at least one storage temperature. They included soft Hispanic type (Queso Fresco, Panela Ranchero, pH 6.2–6.6), Ricotta (pH 5.9–6.1), Teleme (pH 5.9), Brie (pH 7.2–7.7), Camembert (pH 7.3), and cottage (pH 4.9–5.1) cheeses. Ricotta was the best and cottage the worst substrate for growth. Cheeses not supporting Listeria growth but causing gradual death at all temperatures include: Cotija (Hispanic hard cheese), cream, blue, Tillamook, Cracker Barrel, Monterey Jack, Swiss, Cheddar, Colby, string, Provolone, Muenster, Feta, and Kasseri with values of pH 4.3–5.6, process (American, Monterey Jack, Piedmont, pH 5.7–6.4), and Limburger (pH 7.2) cheeses. A highly significant (P<0.005) correlation of Listeria growth with cheese pH values >5.5 and absence of starter cultures during the cheese manufacturing was observed. Overall, the study demonstrated that cross-contamination of certain cheeses with L. monocytogenes originating from raw foods (meat, poultry, fish, vegetables), after opening of packages, may lead to significant growth of the pathogen during refrigerated storage.

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KIMURA, Toshiaki, Morimasa TANIMOTO, Masayoshi FUKUSHIMA, and Shin'ichi TANEYA. "Dynamic Viscoelastic Property of String Cheese Curd." Journal of the agricultural chemical society of Japan 65, no. 9 (1991): 1331–36. http://dx.doi.org/10.1271/nogeikagaku1924.65.1331.

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Marucci, Alvaro, Danilo Monarca, Massimo Cecchini, Andrea Colantoni, Simone Di Giacinto, and Andrea Cappuccini. "The heat stress for workers employed in a dairy farm." Journal of Agricultural Engineering 44, no. 4 (February 28, 2014): 170. http://dx.doi.org/10.4081/jae.2013.218.

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The Italian dairy production is characterized by high heterogeneity. The typology quantitatively more important (80% of national production) is represented by cow’s milk cheeses (Grana Padano cheese, string cheese, Parmesan cheese, etc.), while the cheese from buffalo’s milk (especially string cheese such as mozzarella) and cheese from sheep and goats represents respectively 4% and 8% of the national dairy production, and are linked to specific regional contexts. Some phases of the cycle of milk processing occur at certain temperatures that are not comfortable for the workers also in relation to possible problems due to thermal shock. The aim of this study was to evaluate the risk of heat stress on workers operating in a dairy for processing of buffalo milk. The research was conducted at a dairy farm located in the province of Viterbo, Italy, during the spring-summer period. To carry out the research were detected major climatic parameters (air temperature, relative humidity, mean radiant temperature, air velocity) and the main parameters of the individual operators (clothing thermal insulation and the energy expenditure required from the work done by employees). Subsequently, main indices of heat stress assessment provided by the main technical standards were calculated. In particular have been calculated predicted mean vote and predicted percentage of dissatisfied in moderate thermal environments (environments in which the objective, in the design and management phases, is to achieve the thermal comfort), provided by the UNI EN ISO 7730 and the wet bulb globe temperature in severe hot environments (environments in which you must protect the health of workers) required by UNI EN ISO 27243. The results show some phases of risk from heat stress especially during times of test in which the internal air temperature exceeds the threshold of 30°C and possible solutions to improve the safety of the operators.

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Oberg, E. N., C. J. Oberg, M. M. Motawee, S. Martini, and D. J. McMahon. "Increasing stringiness of low-fat mozzarella string cheese using polysaccharides." Journal of Dairy Science 98, no. 7 (July 2015): 4243–54. http://dx.doi.org/10.3168/jds.2014-8733.

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Yoo, Jayeon, Jeongshin Choi, Kuk-Hwan Seol, Jeong-hee Yun, and Jun-Sang Ham. "Quality characteristics of string cheese added with red ginseng powder." Korean Journal of Food Preservation 28, no. 3 (June 2021): 364–71. http://dx.doi.org/10.11002/kjfp.2021.28.3.364.

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Platek, S. Frank, John B. Crowe, Nicola Ranieri, and Karen A. Wolnik. "Scanning Electron Microscopy Determination of String Mozzarella Cheese in Gastric Contents." Journal of Forensic Sciences 46, no. 1 (January 1, 2001): 14924J. http://dx.doi.org/10.1520/jfs14924j.

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MISRA, AALOK. "LOCAL D3/D7 μ-SPLIT SUSY, 125 GeV HIGGS AND LARGE VOLUME RICCI-FLAT SWISS-CHEESE METRICS: A BRIEF REVIEW." Modern Physics Letters A 27, no. 11 (April 10, 2012): 1230013. http://dx.doi.org/10.1142/s0217732312300133.

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In this paper, we review briefly recent progress made in realizing local(ized around a mobile spacetime filling D3-brane in) D3/D7 μ-split Supersymmetry in (the large volume limit of Type IIB) String Theory (compactified on Swiss-Cheese Calabi–Yau orientifolds) as well as obtaining a 125 GeV (light) Higgs in the same setup. We also discuss obtaining the geometric Kähler potential (and hence the Ricci-flat metric) for the Swiss-Cheese Calabi–Yau in the large volume limit using the Donaldson's algorithm and intuition from GLSM-based calculations — we present new results for Swiss-Cheese Calabi–Yau (used in the setup) metrics at points finitely away from the "big" divisor.

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Dissertations / Theses on the topic "String cheese"

Hsu, Melissa Karen. "Effect of Post Manufacture Thermal Dip Treatment on Proteolysis of Commercial String Cheese During Storage." DigitalCommons@CalPoly, 2013. https://digitalcommons.calpoly.edu/theses/924.

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String cheese, a Mozzarella cheese, has the unique ability to string in fibrous strands when pulled apart. Graders judge string cheese by its stringy texture; samples with copious amounts of string are awarded high ratings. But just as the texture of natural cheeses softens with time, the stringy texture of string cheese can diminish with age too. Age related softening in cheese is due primarily to an important biochemical event known as proteolysis, which is attributed to inherent milk proteinases, residual coagulant activity, and enzymes from the lysis of starter culture microorganisms. It is hypothesized that a post manufacture heat treatment of string cheese could inactivate these proteolytic enzymes and slow or eliminate proteolysis during storage. Therefore, the main objective of this study was to determine the effects of a post manufacture thermal dip treatment on proteolytic activity in packaged, commercial string cheese. Proteolysis was examined qualitatively by Urea-PAGE electrophoresis, quantitatively by measuring percentage of water-soluble nitrogen (%WSN), and by using a scoring method to analyze stringy texture during refrigerated storage. Fresh, commercial string cheese was sourced on two separate occasions and treated six days after manufacture. Treatment consisted of dipping the packaged cheese sticks in water baths at 55°C, 75°C, and 95°C for 30 and 60 seconds. String cheese that did not undergo treatment served as the control. Treated and control cheeses were stored at 4°C until sampling for Urea-PAGE, WSN extraction, and texture analysis on days 1, 11, 22, 29, 49, 91, and 172 after treatment. The degree of β-CN breakdown was not observed to be different between all treatment levels throughout the storage period. This was not expected since Mozzarella cheese exposed to a higher temperature should have more plasmin activity than that of cheese exposed to a lower temperature. There was a trend of slightly more intact αs1-CN in the most severely treated string cheese (95°C for 60s) when compared to the control at the final time point of the study. This suggests the possibility of successful inactivation of residual coagulant, intracellular enzymes, or other proteolytic enzymes in the string cheese at this treatment. However, only storage time had a significant effect on %WSN (p The research completed in this study provides insight of the proteolytic effects from a thermal treatment process applied post string cheese manufacture. Though relationships between the treatments to the extent of secondary proteolysis and stringy texture were not significant, it was still found that there was more intact αs1-CN due to one of the treatments. These results suggest that it is possible that the use of other heat treatment parameters, longer storage period, or a combination of the two could show a significant relationship between thermal treatment and proteolysis. These results also suggest that further work to improve shelf life of string cheese or other cheese varieties through the concept of a post manufacture heat treatment may be promising.

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Maoz, Ariel. "Biodiversity of anti-listerial microbial cheese ripening consortia and monitoring of a recombinant Yersinia enterocolitica reporter strain on soft cheese." [S.l. : s.n.], 2003. http://deposit.ddb.de/cgi-bin/dokserv?idn=968913113.

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Hämmerling, Sebastian [Verfasser]. "Organonickelpentafluoro-orthotellurates and Strong Methylation Agents / Sebastian Hämmerling." Berlin : Freie Universität Berlin, 2021. http://d-nb.info/1231792671/34.

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Streng, Mario [Verfasser]. "Numerische Untersuchungen zur Bewertung von Rührbehältern und Flotationsapparaten / Mario Streng." Kassel : Universitätsbibliothek Kassel, 2010. http://d-nb.info/1012434362/34.

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Streng, Emilia S. [Verfasser], Walter [Akademischer Betreuer] Leitner, and Jürgen [Akademischer Betreuer] Klankermayer. "Carbon Dioxide as a Reagent and Solvent / Emilia S. Streng ; Walter Leitner, Jürgen Klankermayer." Aachen : Universitätsbibliothek der RWTH Aachen, 2017. http://d-nb.info/1162498447/34.

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Lang, Karsten [Verfasser]. "Strain and process engineering for the fermentative production of secondary metabolites in Pseudomonas sp. strain VLB120 / Karsten Lang." Aachen : Shaker, 2015. http://d-nb.info/1067735348/34.

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Jia, Fei [Verfasser]. "Naphthocage: A Flexible yet Extremely Strong Binder to Organic Cations with Naphthalene Walls / Fei Jia." Berlin : Freie Universität Berlin, 2020. http://d-nb.info/1214641229/34.

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Bejan, Dana [Verfasser]. "The strong N–H acid bis[bis(pentafluoroethyl)phosphinyl]imide, H[(C2F5)2P(O)}2N] Salts and ionic liquids / Dana Bejan." Wuppertal : Universitätsbibliothek Wuppertal, 2011. http://d-nb.info/101829824X/34.

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Yang, Li [Verfasser]. "Investigation of the heat transfer condition between mould and strand / Li Yang." Aachen : Shaker, 2016. http://d-nb.info/108453682X/34.

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Lindmeyer, Martin [Verfasser]. "Pseudomonas and heterogeneity – benefits and challenges for strain and process engineering / Martin Lindmeyer." Aachen : Shaker, 2016. http://d-nb.info/1098039262/34.

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Books on the topic "String cheese"

Ellis, Carol. Going strong. London: Hippo, 1988.

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Bicknell, Leslie. Eating strange cheese: A handbook of nightmares for beginners. (London: Printed by Leslie Bicknell and Derek Humphries at the London College of Printing, 1985.

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Venable, Colleen A. F. Hamster and cheese. Minneapolis: Graphic Universe, 2010.

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Venable, Colleen A. F. Hamster and Cheese. Minneapolis: Lerner Publishing Group, 2010.

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ill, O'Connor George, ed. Captain Awesome vs. Nacho Cheese Man. New York: Little Simon, 2012.

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Dorkin, Evan. Milk and Cheese: Dairy products gone bad! Milwaukie, Or: Dark Horse Books, 2011.

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Friesen, Ray. A cheese related mishap and other stories. Tehachapi, CA: Don't Eat Any Bugs Productions, 2005.

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Nishimori, Hiroyuki. Cheeky angel. San Francisco: Viz, 2004.

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1956-, Hanasaki Akira, ed. Oishinbo a ra karuto: Itaria ryōri : honmono no namahamu o shiru! Tōkyō: Shōgakkan, 2007.

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Nishimori, Hiroyuki. Cheeky angel. vol 15. San Francisco: Viz, 2005.

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Book chapters on the topic "String cheese"

Yudin, Andrey. "String of Beads Sign or String of Pearls Sign." In Metaphorical Signs in Computed Tomography of Chest and Abdomen, 141. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-04013-4_71.

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Medwed, Marcel, and François-Xavier Standaert. "Extractors against Side-Channel Attacks: Weak or Strong?" In Cryptographic Hardware and Embedded Systems – CHES 2011, 256–72. Berlin, Heidelberg: Springer Berlin Heidelberg, 2011. http://dx.doi.org/10.1007/978-3-642-23951-9_17.

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Yudin, Andrey. "Signet Ring Sign, Tram-Tracking Sign, String of Pearls, and Cluster of Grapes." In Metaphorical Signs in Computed Tomography of Chest and Abdomen, 51. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-04013-4_26.

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Yudin, Andrey. "Lake Chain Sign or String of Beads Sign and Pancreas with Sausage-Like Form and Hypodense Halo." In Metaphorical Signs in Computed Tomography of Chest and Abdomen, 115. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-04013-4_58.

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Kelly, Alan. "Build ’Em Up and Break ’Em Down." In Molecules, Microbes, and Meals. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780190687694.003.0007.

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Proteins are not just interesting and significant in food in their intact or even aggregated or complexed states, but often lend their greatest value to food by their disappearance. For example, in cheese, as we discussed in the last chapter, proteins are critical for the coagulation of milk and conversion into curd, and cheesemakers choose the enzymes they use to cause that coagulation specifically for their lack of other impact on the milk protein casein. However, once the cheese is made, the intactness of the casein abruptly becomes a liability, in a sort of cosmic ingratitude, and indeed the cheese will not be considered fit to eat until it is at least partially gone. The reason for this is immediately apparent if the freshly made cheese (of just about any variety) is tasted. Does it taste like cheese? Only if you like your cheese bland and flavored almost entirely of salt. Does it have the texture of cheese? Only if you think cheese should take quite a while to chew while savoring its boring saltiness. This is the taste and flavor of (salted) intact casein curd. So, no one eats cheese in this state, and almost every variety of cheese, from Accasciato to Zamorano, is held for at least some time after manufacture to undergo what is called ripening, during which it develops the flavor and texture we will expect it to have. In the case of the Parmesan shown in Figure 3.1, the crumbliness we associate so closely with this cheese is achieved by a combination of breakdown of the protein network over very long ripening times (often 12 months to 2 years), and a parallel drying out to low-moisture contents (which also concentrates the wide range of compounds produced during such long ripening to give a very strong and piquant flavor). Interestingly, almost all freshly made cheeses enter the ripening stage with similar flavor, but they leave with a ridiculously wide variety of characteristics.

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Gürsoy, Ayşe, and Nazlı Türkmen. "Adjunct Cultures in Cheese Technology." In Microbial Cultures and Enzymes in Dairy Technology, 234–56. IGI Global, 2018. http://dx.doi.org/10.4018/978-1-5225-5363-2.ch013.

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Cheese ripening involves highly complex biochemical events. Coagulant enzymes as well as the utilized starters play an important role in these events. Two types of starters are used: primary and secondary. The main role of the primary culture, which consists of lactic acid bacteria, is to carry out lactic production during fermentation. They contribute to proteolysis and limited flavor formation with the enzymes they possess. Secondary or adjunct cultures are used to develop the texture and to accelerate the ripening. During the selection of this type of culture, enzyme profiles (i.e., proteolytic and lipolytic activities and their autolyse levels) in cheese are the primary factors to be taken into consideration. Apart from these, the other factors are their positive effects on health, availability, and economy. Adjunct cultures include yeast, molds, and bacteria. Some of the heterofermentative lactobacilli species, in particular weakened strains, are used as adjunct cultures in order to accelerate the ripening and shorten the ripening time in fat-reduced and low-fat cheeses. This chapter explores adjunct cultures in cheese technology.

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Virgil Nicula. and Simona Spânu. "Ways to Promoting Rural, Cultural and Gastronomical Tourism in Mărginimea Sibiului." In Destination Management and Marketing, 1206–14. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-2469-5.ch068.

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In 2009, the touristic potential of Mărginimea Sibiului is recognised both nationally and internationally for its unique ethnographic, cultural, architectural and historical heritage and it has also won the Golden Apple Award of World Federation of Travel Journalists and Writers. In 2015, this area with rich traditions won a price for promoting local gastronomy. Cheeses of Mărginimea Sibiului are an important part of this region's culinary and cultural tradition, and its diversity comes from specific production techniques. The Sheep Cheese Route provides an excellent opportunity for discovering the pastoral world of Mărginimea Sibiului, with its picturesque settlements and calm lifestyle. Due to continuous shepherding and transhumance, the 18 villages connected to the route have succeeded in keeping their strong local identity. Mărginimea Sibiului has always been known in Romania as the land of sheep, cheeses and meat delicacies. Its traditional products reflect the richness of the land but also the region's cultural diversity.

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Kirk, Robert. "Strict Implication and the Swiss Cheese Principle." In Raw Feeling, 71–105. Oxford University Press, 1996. http://dx.doi.org/10.1093/acprof:oso/9780198236795.003.0003.

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Gaskell, Elizabeth. "Chapter III Comfort in Sorrow." In North and South. Oxford University Press, 2008. http://dx.doi.org/10.1093/owc/9780199537006.003.0031.

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‘Through cross to crown!—And though thy spirit’s life Trials untold assail with giant strength, Good cheer! good cheer! Soon ends the bitter strife, And thou shalt reign in peace with Christ at length.’ ‘Ay sooth, we feel too strong in weal, to...

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Hashemi, Seyed Mohammad Bagher. "Probiotic Lactobacillus Strains from Traditional Iranian Cheeses." In Probiotics, Prebiotics, and Synbiotics, 215–25. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-12-802189-7.00014-9.

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Conference papers on the topic "String cheese"

Nagy, Robin M. "STRING CHEESE: A PERFECT ANALOGUE FOR PERFECT CLEAVAGE IN TWO DIRECTIONS." In GSA Annual Meeting in Seattle, Washington, USA - 2017. Geological Society of America, 2017. http://dx.doi.org/10.1130/abs/2017am-308554.

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Koch, Erik, and Hendrik Witt. "Prototyping a chest-worn string-based wearable input device." In 2008 International Symposium on a World of Wireless, Mobile and Multimedia Networks (WOWMOM). IEEE, 2008. http://dx.doi.org/10.1109/wowmom.2008.4594882.

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Cambuli, F., P. F. Orru`, and M. T. Pilloni. "Numerical Modeling of the Ventilation System for a Cooler Room." In ASME 8th Biennial Conference on Engineering Systems Design and Analysis. ASMEDC, 2006. http://dx.doi.org/10.1115/esda2006-95798.

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The goal of the present work was to perform a thermal and fluid dynamic analysis of a refrigerated warehouse used for cheese conservation and ripening at a cheese factory close to the city of Cagliari. Air cooling is obtained by means of cooling units located under the cooler rooms ceiling, where the air distribution is realized by means of tubular pipes made of micro-porous material. An electronic control system allows keeping temperature and humidity within the desired range. As a first step, in order to verify the operation of the cooling system, an investigation was performed through a numerical simulation of the 3D and turbulent flow within the warehouse by solving the Reynolds Averaged Navier-Stokes (RANS) equations; this task was performed by employing the commercial code Fluent. The simulation allowed to represent the temperature and the velocity maps of the air flow inside the cooler room; the most relevant result mainly consists of a strong temperature gradient along the vertical direction. Some possible interventions for improving the air distribution are also suggested.

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Bi, Weiwei, Guixing Zhao, Guangjin Wang, Bixian Zhang, Shuwen Lu, Haofei Liu, Jinrong Li, and Lei Chen. "Influence on Cheddar cheese proteolysis and sensory characteristics of non-starter strain Lactobacillus plantarum." In 2017 International Conference on Material Science, Energy and Environmental Engineering (MSEEE 2017). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/mseee-17.2017.12.

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El-Jawahri, Raed E., Jesse S. Ruan, Stephen W. Rouhana, and Saeed D. Barbat. "Chest Deflection vs. Chest Acceleration as Injury Indicator in Front Impact Simulations Using Full Human Body Finite Element Model." In ASME 2009 International Mechanical Engineering Congress and Exposition. ASMEDC, 2009. http://dx.doi.org/10.1115/imece2009-11088.

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The Ford Motor Company Human Body Finite Element Model (FHBM) was validated against rib dynamic tension and 3-point bending tests. The stress-strain and moment-strain data from the tension and bending simulations respectively were compared with human rib specimen test data. The model used represented a 50th percentile adult male. It was used to compare chest deflection and chest acceleration as thoracic injury indicator in blunt impact and belted occupants in front sled impact simulations. A 150 mm diameter of 23.4 kg impactor was used in the blunt impact simulations with impact speeds of 2, 4, and 8 m/s. In the Front sled impact simulations, single-step acceleration pulses with peaks of 10, 20, and 30 g were used. The occupants were restrained by 3-point belt system, however neither pretensioner nor shoulder belt force limiter were used. The external force, head acceleration, chest deflection, chest acceleration, and the maximum values of Von Mises stress and plastic strain were the model outputs. The results showed that the external contact force, head acceleration, chest deflection, and chest acceleration in the blunt impact simulations varied between 1.5–7 kN, 5–28 g, 18–80 mm, and 8–40 g respectively. The same responses varied between 7–24 kN, 13–40 g, 15–50 mm, and 16–46 g respectively in the front sled impact simulations. The maximum Von Mises stress and plastic strain were 50–127 MPa, and 0.04–2% respectively in the blunt impact simulations and 72–134 MPa, and 0.13–3% respectively in the sled impact simulations.

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Chen, Xue, Hong Guan, and Han Liu. "Assessing the Acid and Bile Tolerance of Probiotic Cheese Fermentation Strains by the Method of Biological Engineering Technology." In 2015 Seventh International Conference on Measuring Technology and Mechatronics Automation (ICMTMA). IEEE, 2015. http://dx.doi.org/10.1109/icmtma.2015.58.

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Trosseille, Xavier, Pascal Baudrit, Tiphaine Leport, and Guy Vallancien. "Rib Cage Strain Pattern as a Function of Chest Loading Configuration." In 52nd Stapp Car Crash Conference. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2008. http://dx.doi.org/10.4271/2008-22-0009.

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Gayzik, F. Scott, Melissa Daly, and Joel Stitzel. "A Method to Discriminate Pulmonary Contusion Severity Through Analysis of Hounsfield Unit Frequency." In ASME 2007 Summer Bioengineering Conference. American Society of Mechanical Engineers, 2007. http://dx.doi.org/10.1115/sbc2007-176906.

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This study presents a novel approach for the quantification and classification of pulmonary contusion (PC). PC is a common thoracic injury, affecting up to 25% of patients sustaining blunt chest trauma. [1] Contusion volume at the time of hospitalization has been shown to be an independent predictor for the development of Acute Respiratory Distress Syndrome (ARDS), with the risk of ARDS increasing sharply with PC in excess of 20% by volume. [1] Despite the frequency of the injury and strong positive correlation between contusion volume and outcome, there are relatively few contusion quantification methods in the current literature. One such study utilized chest x-ray film to score PC according the amount of lung appearing to be damaged. [2] The study concluded that despite the limitations in using chest x-rays, a PC scoring system may be of value in determining the need for ventilator assistance and predicting outcome. A potentially more accurate approach to quantifying the severity of PC is through the use of computed tomography (CT) chest scans. CT is the preferred modality for obtaining volumetric pulmonary contusion data since the complete three-dimensional lung anatomy is captured. In this work a semi-automated approach is used to analyze PC in an isolated model of lung contusion in the rat. [3, 4] The CT-based approach enables the PC to be precisely quantified as the lesion progresses in time. The technique distinguishes the severity of the contusion by analyzing the composition of bands in the Hounsfield Unit (HU) range of lung image masks.

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Saracino, G., A. Ragnoni, Z. Popovic, C. Corsi, N. Greenberg, C. Lamberti, and J. D. Thomas. "3D analysis of transmural myocardial strain from sonomicrometric crystals in the open chest dog." In 2008 35th Annual Computers in Cardiology Conference. IEEE, 2008. http://dx.doi.org/10.1109/cic.2008.4749237.

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Safwat, Tahzib, Zoubeida Ounaies, and Christopher D. Rahn. "Modeling and design of electromagnetic and piezoelectric chest strain energy harvesters including soft tissue effects." In Active and Passive Smart Structures and Integrated Systems XII, edited by Alper Erturk. SPIE, 2018. http://dx.doi.org/10.1117/12.2296672.

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