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Event detection is a key task in the field of natural language processing, aiming to identify event trigger words and correctly classify their event types. Sentence-level event detection methods fail to effectively utilize intra-sentence and inter-sentence event relevance information, facing numerous challenges such as polysemy and event co-occurrence. Additionally, neural network-based event detection models require a large amount of text data for training, but the scarcity of corpus data severely affects the accuracy of results and the stability of the model. To address these issues, this paper proposes a document-level event detection method based on information aggregation and data augmentation, called LGIA (local and global information aggregation). This method adopts an encoder-decoder framework, designing a sentence-level local information extraction module based on dilated convolutional networks and a document-level global information extraction module based on conditional layer normalization, to deeply explore the contextual semantic information and the event correlations of the entire document. Meanwhile, this paper employs a data augmentation strategy of synonym replacement to effectively expand the data samples, thereby alleviating the impact of data scarcity. Experimental results validate that the proposed LGIA method achieves good results on the ACE2005 dataset and significantly improves performance on the augmented TAC-KBP2017 dataset, with F1 scores reaching 77.6% and 65.3%, respectively, demonstrating superior performance compared with existing baseline methods.

Event argument extraction is a crucial subtask of event extraction, which aims at extracting arguments that correspond to argument roles when given event types. The majority of current document-level event argument extraction works focus on extracting information for only one event at a time without considering the association among events; this is known as document-level single-event extraction. However, the interrelationship among arguments can yield mutual gains in their extraction. Therefore, in this paper, we propose AssocKD, an Association-aware Knowledge Distillation Method for Document-level Event Argument Extraction, which enables the enhancement of document-level multi-event extraction with event association knowledge. Firstly, we introduce an association-aware training task to extract unknown arguments with the given privileged knowledge of relevant arguments, obtaining an association-aware model that can construct both intra-event and inter-event relationships. Secondly, we adopt multi-teacher knowledge distillation to transfer such event association knowledge from the association-aware teacher models to the event argument extraction student model. Our proposed method, AssocKD, is capable of explicitly modeling and efficiently leveraging event association to enhance the extraction of multi-event arguments at the document level. We conduct experiments on RAMS and WIKIEVENTS datasets and observe a significant improvement, thus demonstrating the effectiveness of our method. [ABSTRACT FROM AUTHOR]

BACKGROUND: Although microorganisms are the main cause of spoilage in prepared beef steaks, very few deep spoilage mechanisms have been reported so far. Aiming to unravel the mechanisms during 12 days of storage at 4 °C affecting the quality of prepared beef steak, the present study investigated the changes in microbial dynamic community using a combined high‐throughput sequencing combined and bioinformatics. In addition, gas chromatography‐mass spectrometry combined with multivariate statistical analysis was utilized to identify marker candidates for prepared steaks. Furthermore, cloud platform analysis was applied to determine prepared beef steak spoilage, including the relationship between microbiological and physicochemical indicators and volatile compounds. RESULTS: The results showed that the dominant groups of Pseudomonas, Brochothrix thermosphacta, Lactobacillus and Lactococcus caused the spoilage of prepared beef steak, which are strongly associated with significant changes in physicochemical properties and volatile organic compounds (furan‐2‐pentyl‐, pentanal, 1‐octanol, 1‐nonanol and dimethyl sulfide). Metabolic pathways were proposed, among which lipid metabolism and amino acid metabolism were most abundant. CONCLUSION: The present study is helpful with respect to further understanding the relationship between spoilage microorganisms and the quality of prepared beef steak, and provides a reference for investigating the spoilage mechanism of dominant spoilage bacteria and how to extend the shelf life of meat products. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The increasing global meat demand raises concerns regarding the spoilage of meat caused by microbial invasion and oxidative decomposition. Natural substances, as a gift from nature to humanity, possess broad-spectrum bioactivity and have been utilized for meat preservation. However, their limited stability, solubility, and availability hinder their further development. To address this predicament, advanced organic nanocarriers provide an effective shelter for the formation of nano-natural substances (NNS). This review comprehensively presents various natural substances derived from plants, animals, and microorganisms, along with the challenges they face. Subsequently, the potential of organic nanocarriers is explored, highlighting their distinct features and applicability, in addressing these challenges. The review methodically examines the application of NNS in meat preservation, with a focus on their pathways of action and preservation mechanisms. Furthermore, the outlook and future trends for NNS applications in meat preservation are concluded. The theory and practice summary of NNS is expected to serve as a catalyst for advancements that enhance meat security, promote human health, and contribute to sustainable development. HIGHLIGHTS: Diversified organic nanocarriers conquer the limitations of natural substances NNS based on organic nanocarriers are a reliable and health-promoting option NNS can manifest their effectiveness through diverse pathways and mechanisms The utilization of NNS in meat preservation represents a transformative strategy [ABSTRACT FROM AUTHOR]

To address the serious waste of meat resources and food safety problems caused by the decrease in meat freshness due to the action of microorganisms and enzymes, a low-cost, time-saving and high-efficiency freshness monitoring method is urgently needed. Fluorescence sensing could act as a "magnifier" for meat freshness monitoring due to its ability to sense characteristic signal produced by meat spoilage. Here, the magnification mechanism of meat freshness via sensing the water activity, adenosine triphosphate, hydrogen ion, total volatile basic nitrogen, hydrogen sulfide, bioamines was comprehensively analyzed. The existing "magnifier" forms including paper chips, films, labels, arrays, probes, and hydrogels as well as the application in livestock, poultry and aquatic meat freshness monitoring were reviewed. Future research directions involving innovation of principles, visualization and quantification capabilities for various meats freshness were provided. By critically evaluating the potential and limitations, efficient and reliable meat freshness monitoring strategies wish to be developed for the post-epidemic era. [ABSTRACT FROM AUTHOR]

Basic electrolyzed water is prepared by electrolyzing dilute salt solution, which is widely used in the research of food field with the advantages of green safety, broad-spectrum sterilization, efficient preservation and low price. BEW possesses high pH and reduction potential, and strong penetration, which makes it show great application potential in the fields of food sterilization, processing, preservation and extraction. This paper reviews the application and research progress of BEW in food in recent years, and focuses on the latest progress of the application of BEW in food safety control, food preservation application and food active substance extraction, in order to provide theoretical guidance and methodological reference for the efficient utilization and further research of BEW in the field of food. [ABSTRACT FROM AUTHOR]

Abstract: In comparison with general FISH for preparing probes in terms of time and cost, synthesized oligonucleotide (oligo hereafter) probes for FISH have many advantages such as ease of design, [...]