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Background: Neoadjuvant chemoimmunotherapy (NCIT) has emerged as a promising approach for patients with locally advanced head and neck squamous cell carcinoma (LA-HNSCC). However, the risk of immune-related adverse events (irAEs) should be taken seriously. And subsequent treatment strategies are determined on the basis of the neoadjuvant effect. Therefore, identifying a robust and effective method to recognize sensitive patients and monitor treatment response is highly important. The study investigated the ability of texture analysis of MRI to predict treatment response after NCIT in patients with LA-HNSCC, and compared it with several clinical indicators.
Methods: This retrospective study included 49 LA-HNSCC patients who received NCIT followed by surgery. Texture features were extracted from MR images taken before and after NCIT. Delta features were defined as the percentage change from pre- to posttreatment features. Features that were significantly different between the pathological complete response (pCR) and non pCR groups were selected. Then the features with high diagnostic efficiency and low correlation were subsequently included in logistic regression analysis. Various diagnostic models were constructed via logistic regression, support vector machine (SVM), random forest (RF), and AdaBoost. Several clinical indicators, including tumor stage, combined positive score (CPS) derived from pretreatment lesions, and RECIST 1.1 evaluations by clinicians, were analyzed. ROC analysis and the Delong test were used to assess the performance of various models.
Results: A total of 24 (49.0%) patients achieved pCR, and 25 (51.0%) did not. The Pre_model, Post_model, and Delta_model demonstrated AUCs of 0.678, 0.795, and 0.805, respectively. Compared with the T stage (AUC 0.635), CPS (AUC 0.576), and RECIST1.1 criteria (AUC 0.670) (all p < 0.005), the Combined_model showed better performance, with an AUC of 0.868, a F1-score of 0.824.
Conclusion: Texture analysis based on pre- and posttreatment MR images outperformed the T stage, CPS, and RECIST 1.1 criteria in predicting pathological response following NCIT in patients with LA-HNSCC.
Clinical Trial Number: Not applicable.
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http://dx.doi.org/10.1186/s12880-025-01806-x | DOI Listing |
Traditional cheese production represents an important aspect of gastronomic heritage, blending cultural identity with sensory characteristics. This study investigates the sensory characteristics, consumer preferences, and physicochemical properties of three traditional Swedish hard cheeses-Grevé, Herrgård, and Präst-matured for 12 and 18 months. Using Quantitative Descriptive Analysis (QDA), instrumental color and texture profiling, and a hedonic consumer study, the research explores how cheese type and maturation influence sensory perception and liking.
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Yamaguchi Prefectural Technology Center for Agricultural and Forestry, 10318 Mure, Hofu, Yamaguchi, 747-0004, Japan.
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View Article and Find Full Text PDFFront Med (Lausanne)
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Department of Hematology, Qilu Hospital, Shandong University, Jinan, China.
A 73-year-old male was admitted to our department with complaints of upper abdominal distension, accompanied by dull pain and belching for more than 10 days. Gastroscopy revealed a broad-based raised lesion, approximately 1.0 cm in diameter, on the anterior wall of the gastric body, with a central star-shaped depression, erosion, and surrounding congestion.
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October 2025
Centro de Ciências Químicas, Farmacêuticas e de Alimentos (CCQFA), Universidade Federal de Pelotas (UFPEL), Prédio 31, Sala 103, Capão do Leão, Pelotas, RS 960010-900 Brazil.
Abstract: This study aimed to evaluate the physicochemical properties of fruit waste flour (FWF) composed of pineapple, acerola, and passion fruit (adapted from the Brazilian Amazon) and its impact on the physicochemical and sensory attributes of edible ice cream. FWF was measured for parameters of the proximate composition, total fibers, total phenolic content, and antioxidant capacity. Three formulations of sorbet-type edible ice cream were developed: one addition with FWF (AFWF), one without FWF (WFWF), and a commercial standard (CS) sample; these were characterized based on the proximate composition, total fibers, pH, total acidity, water activity, instrumental color, and sensory acceptance (flavor, texture, and overall appearance).
View Article and Find Full Text PDFJ Food Sci Technol
October 2025
Department of Food Science, Tunghai University, Taichung City, 40704 Taiwan.
Chocolate is often used in 3D food printing, however in 3D food printing cold extrusion systems, chocolate often faces the issue of temperature-induced clumping. To address this texture alteration, the method of adding oleogels is employed. This study examines the impact of monoglycerides (MAG), sucrose fatty acid ester (SE) and hydroxypropyl methylcellulose (HPMC) oleogels on the thermal and textural properties of 3D printed white and dark chocolates.
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