Pemanfaatan Internet Of Things (Iot) Dalam Proses Pengeringan Rimpang Dengan Menggunakan Platform Node-Red by Gaguk Suprianto

“…This is because the upper temperature limit is set at 50ºC to maintain the nutritional content of the rhizomes. It has been proven that the use of the Internet of Things can be used to assist the rhizome drying process by monitoring and controlling devices via mobile applications. …”
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Eating difficulties among Nigerian community-dwelling stroke survivors: prevalence, correlates, and association with quality of life by Adekola B. Ademoyegun, Adebukola G. Ibitoye, Wasiu A. Rasaq, Oluwafunmilayo A. Adeniyi, David O. Fabuluje, Israel A. Ojo, Taofeek O. Awotidebe, Chidozie E. Mbada

“…The results showed that EDs were associated with haemorrhagic stroke (r = 0.158; p = 0.016), right-sided hemiplegia (r = 0.172; p = 0.008), increasing stroke severity (r = 0.466; p < 0.001), increasing co-morbidity (r = 0.384; p < 0.001), poor oral health (r = 0.511; p < 0.001), poor mental health (r = 0.260; p < 0.001), poor affected grip strength (r= -0.157; p = 0.016), poor nutritional status (r= -0.362; p < 0.001), low functional ability (r= -0.415; p < 0.001), and low social support (r= -0.257; p < 0.001). …”
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Optimizing fodder yield and quality through integrated organic nutrient amendments in multi-crop system by Santosh Onte, Santosh Onte, Vrushabh Vijay Fiskey, Manjunath S. Melavanki, Airadevi P. Angadi, Prasanna S. Pyati, Magan Singh, Dileep Kumar, Sanjivkumar Angadarao Kochewad, Sudhir Kumar, Hari Om, Vijendra Kumar Meena, Kamal Garg, Vetrivel Karunakaran, Manish Kanwat, Babu Lal Meena, Yogananda Shivalli Boregowda, Rahul Bellagi, K. Naveena, Sunil Chandersheker, Elisa Azura Azman, Sanjeev Kumar

“…However, research on integrated organic nutrient management in multi-crop systems remains limited, especially concerning its impact on forage productivity and nutritive value. This study aims to investigate the effects of integrated organic nutrient amendments on the yield and quality of multi-crop system. …”
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Effects of Different Aging Treatments on Functional Components and Flavor Substances of Chrysanthemum Rice Wine by Wei GAO, Huaining YIN, Aiyuan WANG, Baokun DING, Yunhao ZHANG, Ling XIONG, Xinyue FENG, Maobin CHEN, Yu ZHANG

“…This suggests that appropriate aging techniques can enrich the flavor compounds, balance the nutritional constituents, and improve the taste of chrysanthemum rice wine.…”
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HPLC and GC-MS analyses of phytochemicals from Ficus carica leaf extract and essential oil along with their antimicrobial properties by Maximilian Lackner, Abdelfattah Z.M. Salem, Mohamed Z.M. Salem, Abeer A. Mohamed, José Luis Ponce-Covarrubias, Shady Selim

“…(Common Fig) is one of the oldest shrubs useful to mankind, belonging to the Moraceae family. It offers nutritional and medical benefits as a source of potentially bioactive chemicals. …”
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Optimising compensatory growth in pastoral beef production systems: insights into feed efficiency, body composition, carcass characteristics and meat quality attributes by J.M. Clariget, G. Banchero, A. Saravia, S. Luzardo, G. de Souza, D.A. Kenny, K. Keogh, A.K. Kelly

“…The aim of this experiment was to evaluate the effect of nutritional restriction during backgrounding in Angus steers slaughtered at either similar age and/or similar BW on feed efficiency, body composition, carcass characteristics and meat quality attributes under either a forage or feedlot-based finishing diet. …”
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Comprehensive epidemiological evaluation of ruminant brucellosis and associated risk factors in some Egyptian Governorates by Nesreen Allam Tantawy Allam, Mahinour Ezzeldin Abdelsalam, Hend I. Elsharkawy, Mai Mohamed Kandil, Amany Mohamed Mohamed Mohamed, Fatma Ali, Mohamed A. Gebely, Safaa Y. Nour, Doaa Sedky, Mona Ebrahim Hussien Abd El-Gawad, Hoda M. Zaki, Nazek Al-Gallas, Amal M. Aboelmaaty, Mona Mohamed Sobhy, Nagwa Sayed Ata, Marwa Salah Abdel-Hamid, Ghada A. Badawy

“…Blood lymphocytosis was prominent even in asymptomatic animals. Nutritional and food conversion conditions were defined as low, moderate, or high BCS. …”
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