scholarly journals Author Correction: Quality control methods in musculoskeletal tissue engineering: from imaging to biosensors

Bone Research ◽  
2021 ◽  
Vol 9 (1) ◽  
Author(s):  
Daniele Zuncheddu ◽  
Elena Della Bella ◽  
Andrea Schwab ◽  
Dalila Petta ◽  
Gaia Rocchitta ◽  
...  
Bone Research ◽  
2021 ◽  
Vol 9 (1) ◽  
Author(s):  
Daniele Zuncheddu ◽  
Elena Della Bella ◽  
Andrea Schwab ◽  
Dalila Petta ◽  
Gaia Rocchitta ◽  
...  

AbstractTissue engineering is rapidly progressing toward clinical application. In the musculoskeletal field, there has been an increasing necessity for bone and cartilage replacement. Despite the promising translational potential of tissue engineering approaches, careful attention should be given to the quality of developed constructs to increase the real applicability to patients. After a general introduction to musculoskeletal tissue engineering, this narrative review aims to offer an overview of methods, starting from classical techniques, such as gene expression analysis and histology, to less common methods, such as Raman spectroscopy, microcomputed tomography, and biosensors, that can be employed to assess the quality of constructs in terms of viability, morphology, or matrix deposition. A particular emphasis is given to standards and good practices (GXP), which can be applicable in different sectors. Moreover, a classification of the methods into destructive, noninvasive, or conservative based on the possible further development of a preimplant quality monitoring system is proposed. Biosensors in musculoskeletal tissue engineering have not yet been used but have been proposed as a novel technology that can be exploited with numerous advantages, including minimal invasiveness, making them suitable for the development of preimplant quality control systems.


2005 ◽  
Vol 554 (1-2) ◽  
pp. 207-217 ◽  
Author(s):  
Lidia Maria Bodecchi ◽  
Marina Cocchi ◽  
Marcello Malagoli ◽  
Matteo Manfredini ◽  
Andrea Marchetti

PLoS ONE ◽  
2015 ◽  
Vol 10 (9) ◽  
pp. e0139054 ◽  
Author(s):  
Dai Fei Elmer Ker ◽  
Rashmi Sharma ◽  
Evelyna Tsi Hsin Wang ◽  
Yunzhi Peter Yang

2021 ◽  
Vol 7 (12) ◽  
pp. 92-96
Author(s):  
M. Turdialieva

The article under discussion considers methods of quality control of turkey meat products. The author believes that the quality control of food raw materials and food products is a significant stage in the production of food products. It is important to organize research aimed at improving the quality and safety of turkey meat products, using accurate, rapid, and highly effective methods of infrared spectroscopy and chromato-mass spectrometry to determine its chemical composition to develop methods to determine the correctness of HS codes.


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