Perfis de interesse de usuário de serviços de disseminação seletiva da informação: técnicas de elaboração e refinamento.

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The impact of transfer learning on 3D deep learning convolutional neural network segmentation of the hippocampus in mild cognitive impairment and Alzheimer disease subjects

Research on segmentation of the hippocampus in magnetic resonance images through deep learning convolutional neural networks (CNNs) shows promising results, suggesting that these methods can identify small structural abnormalities of the hippocampus, which are among the earliest and most frequent brain changes associated with Alzheimer disease (AD). However, CNNs typically achieve the highest accuracy on datasets acquired from the same domain as the training dataset. Transfer learning allows domain adaptation through further training on a limited dataset. In this study, we applied transfer learning on a network called spatial warping network segmentation (SWANS), developed and trained in a previous study. We used MR images of patients with clinical diagnoses of mild cognitive impairment (MCI) and AD, segmented by two different raters. By using transfer learning techniques, we developed four new models, using different training methods. Testing was performed using 26% of the original dataset, which was excluded from training as a hold-out test set. In addition, 10% of the overall training dataset was used as a hold-out validation set. Results showed that all the new models achieved better hippocampal segmentation quality than the baseline SWANS model (ps <.001), with high similarity to the manual segmentations (mean dice [best model] = 0.878 ± 0.003). The best model was chosen based on visual assessment and volume percentage error (VPE). The increased precision in estimating hippocampal volumes allows the detection of small hippocampal abnormalities already present in the MCI phase (SD = [3.9 ± 0.6]%), which may be crucial for early diagnosis

Consistency conditions and trace anomalies in six dimensions

Conformally invariant quantum field theories develop trace anomalies when defined on curved backgrounds. We study again the problem of identifying all possible trace anomalies in d=6 by studying the consistency conditions to derive their 10 independent solutions. It is known that only 4 of these solutions represent true anomalies, classified as one type A anomaly, given by the topological Euler density, and three type B anomalies, made up by three independent Weyl invariants. However, we also present the explicit expressions of the remaining 6 trivial anomalies, namely those that can be obtained by the Weyl variation of local functionals. The knowledge of the latter is in general necessary to disentangle the universal coefficients of the type A and B anomalies from calculations performed on concrete models.Comment: 16 pages, LaTe

Brain Activation Patterns Characterizing Different Phases of Motor Action: Execution, Choice and Ideation.

Motor behaviour is controlled by a large set of interacting neural structures, subserving the different components involved in hierarchical motor processes. Few studies have investigated the neural substrate of higher-order motor ideation, i.e. the mental operation of conceiving a movement. The aim of this functional magnetic resonance imaging study was to segregate the neural structures involved in motor ideation from those involved in movement choice and execution. An index finger movement paradigm was adopted, including three different conditions: performing a pre-specified movement, choosing and executing a movement and ideating a movement of choice. The tasks involved either the right or left hand, in separate runs. Neuroimaging results were obtained by comparing the different experimental conditions and computing conjunction maps of the right and left hands for each contrast. Pre-specified movement execution was supported by bilateral fronto-parietal motor regions, the cerebellum and putamen. Choosing and executing finger movement involved mainly left fronto-temporal areas and the anterior cingulate. Motor ideation activated almost exclusively left hemisphere regions, including the inferior, middle and superior frontal regions, middle temporal and middle occipital gyri. These findings show that motor ideation is controlled by a cortical network mainly involved in abstract thinking, cognitive and motor control, semantic and visual imagery processes

Informação para o desenvolvimento: maximização dos recursos documentários nacionais através de sistemas de comutação bibliográfica.

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L\u2019impiego di Lactobacillus acidophilus in diete per suinetti

La ricerca, condotta su suinetti a partire da 5,9 kg, ha evidenziato gli effetti favorevoli del Lactobacillus acidophilus sulla microflora intestinale rispetto ai soggetti di controllo, ma i migliori risultati anche sulle performance di accrescimento si sono ottenuti con gli antibiotici (Carbadox + Zincobacitracina)

Influenza dei batteri lattici mesofili sulle propriet\ue0 sensoriali del formaggio Parmigiano Reggiano.

L\u2019obiettivo di questo studio \ue8 stato quello di correlare le caratteristiche sensoriali del Parmigiano Reggiano (P-R) con il numero di batteri lattici mesofili presenti nel latte in caldaia. Sono state valutate 23 forme di formaggio, a circa 20 mesi di stagionatura, prodotte a partire da latte in caldaia con differente numero di batteri lattici mesofili. I campioni di formaggio sono stati sottoposti ad analisi sensoriale secondo la norma UNI EN ISO 13299:2010. I risultati indicano che l\u2019intensit\ue0 olfattiva e aromatica del formaggio aumenta all\u2019aumentare del numero di batteri mesofili nel latte di caldaia. Diminuiscono invece, l\u2019intensit\ue0 delle note relative alla frutta fresca cos\uec come quelle dell\u2019aroma di yogurt. Il formaggio derivante da latte in caldaia con pi\uf9 alto numero di batteri mesofili, confrontato con quello caratterizzato da livelli inferiori, sembra mostrare le caratteristiche sensoriali tipiche di un prodotto pi\uf9 stagionato. Ci\uf2 \ue8 confermato anche dall\u2019andamento dei descrittori di struttura come l\u2019elasticit\ue0, durezza e solubilit\ue0 della pasta.Influence of mesophilic lactic bacteria on sensory characteristics of Parmigiano Reggiano cheese. - The objective of this study was to correlate the sensory characteristics of Parmigiano Reggiano (P-R) with the number of lactic mesophilic bacteria in vat milk. 23 cheeses were produced using vat milk with different number of mesophilic bacteria and ripened for about 20 months. Cheese samples were submitted to sensory analysis according to UNI EN ISO 13299:2010 standard. Results indicate that smell and aroma intensity increase with the increment of mesophilic bacteria in vat milk. Descriptors like fresh fruit flavour as well as yogurt flavour, instead, decrease. Cheeses produced with higher number of mesophilic bacteria compared with those produced with lower levels seem to have the typical sensory characteristics of a higher degree of ripening, confirmed also by texture descriptors like elasticity, hardness and solubility