Under Section 911 of the Family Smoking Prevention and Tobacco Control Act (Tobacco Control Act), signed into law in 2009, manufacturers can submit applications for FDA authorization to market tobacco products with claims of either reduced risk or reduced exposure (Modified Risk Tobacco Products; MRTPs). Such applications must be supported by adequate scientific evidence as detailed in the Toba...

Year by year, the characterization of the biological activity of natural products is becoming more competitive and complex, with the involvement in this research area of experts belonging to different scientific fields, including chemistry, biochemistry, molecular biology, immunology and bioinformatics. These fields are becoming of great interest for several high-impact scientific journals, inc...

Current market environments are volatile and unpredictable. The ability for design products to meet customer’s requirements has become critical to success. The key element to develop such products is identifying functional requirements and knowledge utilization based on a scientific approach to provide both designers of new products and redesigners of existing products with a suitable solution ...

Introduction: Universities are the centers of interactions and communications and a basic of scientific products and publications in the country. Scientific production and publications are surveyed and evaluated for various reasons. Evaluation criteria with regard to the location, type and circumstances are different and are occasionally changed and new. In this study, we survey the new metrics...

The Department of Energy=s (DOE) Scientific and Technical Information Program (STIP) has successfully reinvented the way in which DOE=s scientific and technical information is collected, organized, archived, disseminated, and used in the performance of research and development (R&D). Through a suite of innovative Web-based products conceived and developed by the Office of Scientific and Technic...

Numerous studies have sought to demonstrate the possibility of changing the image of meat and meat products from the traditionally accepted image to one of healthy living thanks to the addition (vegetables, extracts, fibers, and so forth), elimination (fats), and reduction (additives) of different ingredients. This article presents a revision of studies published in recent years on the topic an...