Efficient telecom to visible wavelength conversion in doubly resonant GaP microdisks

Resonant second harmonic generation between 1550 nm and 775 nm with outside efficiency $> 4.4\times10^{-4}\, \text{mW}^{-1}$ is demonstrated in a gallium phosphide microdisk cavity supporting high-$Q$ modes at visible ($Q \sim 10^4$) and infrared ($Q \sim 10^5$) wavelengths. The double resonance condition was satisfied through intracavity photothermal temperature tuning using $\sim 360\,\mu$W of 1550 nm light input to a fiber taper and resonantly coupled to the microdisk. Above this pump power efficiency was observed to decrease. The observed behavior is consistent with a simple model for thermal tuning of the double resonance condition.Comment: 6 pages, 4 figure

International Undiagnosed Diseases Programs (UDPs): components and outcomes

Over the last 15 years, Undiagnosed Diseases Programs have emerged to address the significant number of individuals with suspected but undiagnosed rare genetic diseases, integrating research and clinical care to optimize diagnostic outcomes. This narrative review summarizes the published literature surrounding Undiagnosed Diseases Programs worldwide, including thirteen studies that evaluate outcomes and two commentary papers. Commonalities in the diagnostic and research process of Undiagnosed Diseases Programs are explored through an appraisal of available literature. This exploration allowed for an assessment of the strengths and limitations of each of the six common steps, namely enrollment, comprehensive clinical phenotyping, research diagnostics, data sharing and matchmaking, results, and follow-up. Current literature highlights the potential utility of Undiagnosed Diseases Programs in research diagnostics. Since participants have often had extensive previous genetic studies, research pipelines allow for diagnostic approaches beyond exome or whole genome sequencing, through reanalysis using research-grade bioinformatics tools and multi-omics technologies. The overall diagnostic yield is presented by study, since different selection criteria at enrollment and reporting processes make comparisons challenging and not particularly informative. Nonetheless, diagnostic yield in an undiagnosed cohort reflects the potential of an Undiagnosed Diseases Program. Further comparisons and exploration of the outcomes of Undiagnosed Diseases Programs worldwide will allow for the development and improvement of the diagnostic and research process and in turn improve the value and utility of an Undiagnosed Diseases Program

The attitudes of European consumers toward innovation in bread; interest of the consumers toward selected quality attributes

16 pages, 7 tables, 4 figures.-- The definitive version is available at www3.interscience.wiley.comThe present survey is integrated in the European project entitled EU-FRESHBAKE. This three years project started in October 2006. It aims at developing innovative processes and innovative formulations for the Bake Off technology taking into consideration, energy demand of the process, nutrition parameters and overall quality of the bread. To help and to advise the project on the expectations of the European consumers toward innovation, a consumer survey has been carried out taking into consideration 1050 consumers from 5 countries (Belgium, Croatia, Spain, France and Poland). The global objectives are (i) to better understand the attitudes of the European innovations in bread and (ii) to understand the main determinants of it. Globally the key points that arose from the survey were the environmental concern and the concern regarding health; these two aspects seem to steer the attitudes of the consumer. Basically, two categories of consumers were observed; (i) frequent (daily) buyers with a focus on quality and pleasure and (ii) less frequent buyers (once a week) with a more pronounced interest in nutrition and energy (process). The first group was named the crust group and the second one the crumb group. The crumb family seems to be the one that is the most interested in the outcomes of the EU-FRESHBAKE project. This group is concerned by nutrition quality and would prefer a bread which has been done with a less energy demanding process. The “crust” group is schematically less interested in the nutrition, in the shelf life and in the energy demand of the process used to prepare the bread. The results from this survey should be handled with care due to the relative small size of the sample and to the fact that the average age of the sample was rather young.This study (report, paper, workshop…) has been carried out with financial support from the Commission of the European Communities, FP6, Thematic Area “Food quality and safety”, FOOD-2006-36302 EU-FRESH BAKE.Peer reviewe

The attitudes of European consumers toward innovation in bread; interest of the consumers toward selected quality attributes

16 pages, 7 tables, 4 figures.-- The definitive version is available at www3.interscience.wiley.comThe present survey is integrated in the European project entitled EU-FRESHBAKE. This three years project started in October 2006. It aims at developing innovative processes and innovative formulations for the Bake Off technology taking into consideration, energy demand of the process, nutrition parameters and overall quality of the bread. To help and to advise the project on the expectations of the European consumers toward innovation, a consumer survey has been carried out taking into consideration 1050 consumers from 5 countries (Belgium, Croatia, Spain, France and Poland). The global objectives are (i) to better understand the attitudes of the European innovations in bread and (ii) to understand the main determinants of it. Globally the key points that arose from the survey were the environmental concern and the concern regarding health; these two aspects seem to steer the attitudes of the consumer. Basically, two categories of consumers were observed; (i) frequent (daily) buyers with a focus on quality and pleasure and (ii) less frequent buyers (once a week) with a more pronounced interest in nutrition and energy (process). The first group was named the crust group and the second one the crumb group. The crumb family seems to be the one that is the most interested in the outcomes of the EU-FRESHBAKE project. This group is concerned by nutrition quality and would prefer a bread which has been done with a less energy demanding process. The “crust” group is schematically less interested in the nutrition, in the shelf life and in the energy demand of the process used to prepare the bread. The results from this survey should be handled with care due to the relative small size of the sample and to the fact that the average age of the sample was rather young.This study (report, paper, workshop…) has been carried out with financial support from the Commission of the European Communities, FP6, Thematic Area “Food quality and safety”, FOOD-2006-36302 EU-FRESH BAKE.Peer reviewe