Pitfalls in machine learning‐based assessment of tumor‐infiltrating lymphocytes in breast cancer: a report of the international immuno‐oncology biomarker working group

The clinical significance of the tumor-immune interaction in breast cancer (BC) has been well established, and tumor-infiltrating lymphocytes (TILs) have emerged as a predictive and prognostic biomarker for patients with triple-negative (estrogen receptor, progesterone receptor, and HER2 negative) breast cancer (TNBC) and HER2-positive breast cancer. How computational assessment of TILs can complement manual TIL-assessment in trial- and daily practices is currently debated and still unclear. Recent efforts to use machine learning (ML) for the automated evaluation of TILs show promising results. We review state-of-the-art approaches and identify pitfalls and challenges by studying the root cause of ML discordances in comparison to manual TILs quantification. We categorize our findings into four main topics; (i) technical slide issues, (ii) ML and image analysis aspects, (iii) data challenges, and (iv) validation issues. The main reason for discordant assessments is the inclusion of false-positive areas or cells identified by performance on certain tissue patterns, or design choices in the computational implementation. To aid the adoption of ML in TILs assessment, we provide an in-depth discussion of ML and image analysis including validation issues that need to be considered before reliable computational reporting of TILs can be incorporated into the trial- and routine clinical management of patients with TNBC

Kimia Makanan

10a.550 hal.;21 c

Kimia makanan.

Bandung550 p.; 21 cm

Principles of food chemistry 3rd ed./ Deman

viii, 520 hal.; ill.; tab.; 23 c

Kimia makanan, ed.2/ Deman

550 hal.: ill.; 23 cm

Kimia makanan, ed.2/ Deman

550 hal.: ill.; 23 cm

Kimia makanan, ed.2/ Deman

550 hal.: ill.; 23 cm

Kimia makanan, ed.2/ Deman

550 hal.: ill.; 23 cm

Kimia makanan, edisi 2

Buku ini memberikan informasi dasar mengenai komponen makanan dan perubahan kimia dan fisika yang dialaminya selama pemrosesan, penyimpanan, dan penanganan. Isinya antara lain mencakup penyebaran makanan, zat tinambah makanan, dan penyerapan air. Masalah air tipid, karbohidrat, protein, mineral, vitamin, dan enzim dikupas secara menyeluruh. Berbagai ciri khas makanan juga dibahas cukup mendalam, seperti baurasa, warna, dan teksturnya. Daftar pustaka pada akhir setiap bab dimaksudkan untuk membantu pembaca menelusuri lebih lanjut masalah yang menarik minatnya. Isinya yang cukup padat membuat buku ini digunakan secara luas, baik sebagai buku ajar di berbagai perguruan tinggi dari sejumlah negara maupun sebagai pedoman bagi para ahli kimia makanan. Mereka yang berkecimpung dalam bidang kimia dan teknologi pangan dapat pula memanfaatkan buku ini