Statistical hierarchical clustering algorithm for outlier detection in evolving data streams

Machine Learning - Anomaly detection is a hard data analysis process that requires constant creation and improvement of data analysis algorithms. Using traditional clustering algorithms to analyse...     

Is open innovation always the best for SMEs? An exploratory analysis at the project level

Open innovation (OI) projects are increasingly adopted by small‐ and medium‐sized enterprises (SMEs). Yet, undertaking OI is not only a source of opportunities for SMEs as it can, at the same time, present risks. How SMEs manage the balance between the potential benefits and the emerging challenges of OI is still an overlooked topic in the literature. Using evidence gathered through multiple case studies and drawing upon the relational view of the firm, we explore how and why value creation opportunities and different managerial challenges emerge for SMEs pursuing OI projects. We analyze different stages of OI projects in several different contexts of their implementation. Our analysis sheds light on the different nature and dynamics of knowledge involved within OI projects as important boundary conditions affecting successful search paths, learning processes, and the development of appropriability mechanisms. By offering a contextualized view of OI in SMEs, this study also provides insights to business managers on the situational opportunities and constraints of OI, including managerial suggestions on actions to manage tensions within differing OI projects.     

The Protective Effects of the Autophagic and Lysosomal Machinery in Vascular and Valvular Calcification: A Systematic Review

Background: Autophagy is a highly conserved catabolic homeostatic process, crucial for cell survival. It has been shown that autophagy can modulate different cardiovascular pathologies, including vascular calcification (VCN). Objective: To assess how modulation of autophagy, either through induction or inhibition, affects vascular and valvular calcification and to determine the therapeutic applicability of inducing autophagy. Data sources: A systematic review of English language articles using MEDLINE/PubMed, Web of Science (WoS) and the Cochrane library. The search terms included autophagy, autolysosome, mitophagy, endoplasmic reticulum (ER)-phagy, lysosomal, calcification and calcinosis. Study characteristics: Thirty-seven articles were selected based on pre-defined eligibility criteria. Thirty-three studies (89%) studied vascular smooth muscle cell (VSMC) calcification of which 27 (82%) studies investigated autophagy and six (18%) studies lysosomal function in VCN. Four studies (11%) studied aortic valve calcification (AVCN). Thirty-four studies were published in the time period 2015–2020 (92%). Conclusion: There is compelling evidence that both autophagy and lysosomal function are critical regulators of VCN, which opens new perspectives for treatment strategies. However, there are still challenges to overcome, such as the development of more selective pharmacological agents and standardization of methods to measure autophagic flux.     

Improving the safety and shelf-life of orange and mango juices using Panax ginseng, malic acid and potassium sorbate

In this research, several plant compounds were in vitro evaluated against Salmonella enterica ser. Saintpaul and Escherichia coli O157:H7 through disc’s method. Among them Panax ginseng (PG) showed the highest antimicrobial activity in comparison to other natural antimicrobials. Combinations of PG (2?% v/v) with malic acid (MA) (0.5?% v/v) and/or potassium sorbate (PS) (0.05?% v/v) were made for evaluating their effects on S. Saintpaul and E. coli O157:H7 populations in sterile and fresh mango and orange juices stored at 5?°C. The best combination of antimicrobial compounds on native flora (during 21?days) as well as sensory attributes (0?day) of fresh juices were evaluated. The antimicrobial compounds added into mango and orange juices were more effective against S. Saintpaul than against E. coli O157:H7. The combination of PG (2?% v/v), MA (0.5?% v/v) and PS (0.05?% v/v) showed the highest antimicrobial effectiveness against both pathogenic microorganisms in both juices, in addition to a higher microbiological inhibition during storage (21?days). Sensory attributes such as aroma, color and taste were enhanced, but acidity was notably affected in both juices. In conclusion, the combination of PG, MA and PS could be an effective method in the food industry for ensuring the microbial safety and quality in mango and orange juices.     

Microbiological shelf life and sensory evaluation of fruit juices treated by high-intensity pulsed electric fields and antimicrobials

The effect of combining high-intensity pulsed electric fields (HIPEF) with citric acid or cinnamon bark oil, as antimicrobial substances, on the microbiological shelf life of strawberry, orange, apple, pear and tomato juices was evaluated in addition to the sensory properties of these products. An extension of the microbiological shelf life of fruit juices treated by HIPEF with or without antimicrobial substances was observed in comparison with those juices without processing. Naturally occurring microorganisms in the juices were inactivated by HIPEF treatment. Among the HIPEF treated juices, those from strawberry and orange did not show microbial growth along the 91 days of storage at 5 °C. However, resident microbial populations in apple, pear and tomato juices only were controlled during that time when HIPEF was combined with antimicrobials. Therefore, combinations of those treatments may be a feasible alternative to thermal pasteurization to ensure the microbiological quality and safety in juices, and to avoid the risk of foodborne illness caused by the consumption of these commodities. No significant changes on the sensory attributes in all studied fruit juices processed by HIPEF were found; but, when citric acid or cinnamon bark oil were added, noticeable changes on some sensory attributes such as aroma, taste and sourness of these fruit juices were perceived.