Search Results - (Author, Cooperation:C. Jo)
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1Latest Papers from Table of Contents or Articles in PressStaff View
Publication Date: 2018-11-09Publisher: Institute of Physics (IOP)Print ISSN: 1757-8981Electronic ISSN: 1757-899XTopics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision MechanicsPublished by: -
2Latest Papers from Table of Contents or Articles in PressK. Na ; C. Jo ; J. Kim ; K. Cho ; J. Jung ; Y. Seo ; R. J. Messinger ; B. F. Chmelka ; R. Ryoo
American Association for the Advancement of Science (AAAS)
Published 2011Staff ViewPublication Date: 2011-07-19Publisher: American Association for the Advancement of Science (AAAS)Print ISSN: 0036-8075Electronic ISSN: 1095-9203Topics: BiologyChemistry and PharmacologyComputer ScienceMedicineNatural Sciences in GeneralPhysicsPublished by: -
3Articles: DFG German National LicensesMariotti, Angelo ; Hassell, Thomas ; Jacobs, David ; Manning, C. Jo ; Hefti, Arthur F.
Oxford, UK : Blackwell Publishing Ltd
Published 1998Staff ViewISSN: 1600-0714Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: MedicineNotes: The responsiveness of human gingival fibroblast populations to cyclosporin A (CsA) and its principal metabolite, hydroxycyclosporine (M17), was evaluated in cell culture. Gingival fibroblasts exhibited a dose-dependent accumulation and bell-shaped distribution of dansylated CsA. A 100-fold excess of non-labeled CsA prevented the accumulation of the fluorescent probe in the fibroblasts. Both CsA (400 ng/ml) and M17 (100 ng/ml) stimulated mean gingival fibroblast cell number to 23.2% and 36.7% above controls, and reduced mean collagen production by 37.7% and 37.4% below controls, respectively; however, neither CsA nor M17 affected mean protean production in comparison to control cultures. Analyses of responses to CsA and M17 by ligand-accumulating and non-accumulating fibroblasts sorted out from the parent cultures did not provide consistent interstrain responses either by cells representing the upper quartile of fluorescence or cells representing the bottom quartiles of fluorescence. These data demonstrate that CsA is accumulated by gingival fibroblasts and that CsA and M17 are potent modulators of gingival fibroblast phenotype.Type of Medium: Electronic ResourceURL: -
4Articles: DFG German National LicensesPotts, Wayne K. ; Manning, C. Jo ; Wakeland, Edward K.
[s.l.] : Nature Publishing Group
Published 1991Staff ViewISSN: 1476-4687Source: Nature Archives 1869 - 2009Topics: BiologyChemistry and PharmacologyMedicineNatural Sciences in GeneralPhysicsNotes: [Auszug] We6 and others18'19 have argued that the artificiality of using inbred strains under laboratory conditions makes it impossible to use such methodologies to assess accurately the evolutionary forces operating on MHC genes in the complexity of natural populations. Our approach to solving these ...Type of Medium: Electronic ResourceURL: -
5Articles: DFG German National LicensesManning, C. Jo ; Wakeland, Edward K. ; Potts, Wayne K.
[s.l.] : Nature Publishing Group
Published 1992Staff ViewISSN: 1476-4687Source: Nature Archives 1869 - 2009Topics: BiologyChemistry and PharmacologyMedicineNatural Sciences in GeneralPhysicsNotes: [Auszug] Major histocompatibility complex (MHC) gene products are cell-surface molecules that function during immune recogni-tion11, but they also fulfill the two major requirements for genetically based kin recognition6'7'12'17. These polymorphic loci strongly influence individual odour profiles18, ...Type of Medium: Electronic ResourceURL: -
6Articles: DFG German National LicensesPOTTS, WAYNE K. ; MANNING, C. JO. ; WAKELAND, EDWARD K.
[s.l.] : Nature Publishing Group
Published 1992Staff ViewISSN: 1476-4687Source: Nature Archives 1869 - 2009Topics: BiologyChemistry and PharmacologyMedicineNatural Sciences in GeneralPhysicsNotes: [Auszug] POTTS ET AL. REPLY - Pomiankowski and Pagel raise some important issues which space did not permit us to address in our paper1. First, it is important to establish that of the three kinds of mating preferences that could account for our observed deficiency of MHC homozygous progeny - ...Type of Medium: Electronic ResourceURL: -
7FIS Bildung LiteraturdatenbankLareau, Annette [Verfasser] ; Hout, Michael [Verfasser] ; Grusky, David B. [Verfasser] ; Weeden, Kim A. [Verfasser] ; Goldthorpe, John [Verfasser] ; Jackson, Michael [Verfasser] ; Weininger, Elliot B. [Verfasser] ; Lacy, Karyn [Verfasser] ; Harris, Angel L. [Verfasser] ; Conley, Dalton [Verfasser] ; Manza, Jeff [Verfasser] ; Brooks, Clem [Verfasser] ; Carpiano, Richard M. [Verfasser] ; Link, Bruce G. [Verfasser] ; Phelan, Jo C. [Verfasser] ; Pattillo, Mary [Verfasser] ; McCall, Leslie [Verfasser] ; Wright, Erik Olin [Verfasser] ; Scott, Janny [Verfasser] ; Hodge, Roger D. [Verfasser] ; Suarez, Ray [Verfasser] ; Lareau, Annette [Hrsg.] ; Conley, Dalton [Hrsg.]
Russell Sage Foundation
Published 2010Staff ViewType of Medium: bookPublication Date: 2010Keywords: Bildungschance ; Mittelschicht ; Mobilitätsbarriere ; Soziale Identität ; Soziale Ungleichheit ; Statusmobilität ; Soziale Mobilität ; Familie ; Gesundheitszustand ; Klassengesellschaft ; Nachbarschaft ; Segregation ; Soziale Klasse ; Soziale Schicht ; Lohndiskriminierung ; Geschlechtsspezifik ; Ethnische Gruppe ; Unterschicht ; Oberschicht ; Stadtbevölkerung ; USALanguage: English -
8FIS Bildung LiteraturdatenbankStaff View
Type of Medium: articlePublication Date: 1983Keywords: Zufriedenheit ; Bildungsertrag ; Politische Einstellung ; Einkommen ; Beruf ; Studium ; Hochschule ; AbsolventIn: Higher education, Bd. 12 (1983) H. 6, S. 665-680, 0018-1560Language: English -
9Articles: DFG German National LicensesLee, K.H. ; Ahn, H.J. ; Jo, C. ; Yook, H.S. ; Byun, M.W.
Oxford, UK : Blackwell Publishing Ltd
Published 2002Staff ViewISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: : Shrimp (Acetes chinensis) were sliced, washed, and then salted with 15 and 20% (w/w) sodium chloride. Salted shrimp was 0, 5, and 10 kGy-irradiated at 2 different stages: 1) irradiated immediately after processing salted shrimp, 2) irradiated at optimum fermentation period, and fermented at 15 °C for 10 weeks. Nonirradiated shrimp with 30% salt were also prepared as a control. Irradiated shrimp were not different in proximate composition, salinity, and water activity from nonirradiated shrimp with the same salt addition and the same irradiation time. During fermentation, volatile basic nitrogen (VBN) contents increased as the salt concentration and irradiation dose decreased. From results of sensory analysis, total bacterial count, and pH, the combination of low salt concentration (15% or 20%) and gamma irradiation (5 or 10 kGy) was effective in processing low-salted and fermented shrimp. Results provided no adverse sensory quality and improved micro-bial shelf-stability compared to control (30% of salt addition).Type of Medium: Electronic ResourceURL: -
10Articles: DFG German National LicensesStaff View
ISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: : Irradiation and storage increased lipid oxidation of normal and pale-soft-exudative (PSE) muscles, whereas dark-firm-dry (DFD) muscle was very stable and resistant to oxidative changes. Irradiation increased redness regardless of pork-quality type, and the increases were proportional to irradiation dose. Irradiation increased the production of sulfur-containing volatiles, but not lipid oxidation products. The total volatiles produced in normal and PSE pork were higher than the DFD pork. Some volatiles produced in meat by irradiation evaporated during storage under aerobic packaging conditions. Nonirradiated normal and DFD pork had higher odor preference scores than the nonirradiated PSE, but irradiation reduced the preference scores of all 3 pork-quality types.Type of Medium: Electronic ResourceURL: -
11Articles: DFG German National LicensesAhn, D. U. ; Olson, D. G. ; Jo, C. ; Love, J. ; Jin, S. K.
Oxford, UK : Blackwell Publishing Ltd
Published 1999Staff ViewISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: Irradiation dose affected production of volatiles in vacuum-and aerobic-packaged cooked pork sausage, but its effect on TBARS was minor. Storage increased production of volatiles and changed their composition only in aerobic-packaged sausage. Among volatile components, 1-heptene and 1-nonene were influenced most by irradiation dose, and aldehydes by packaging type. TBARS and volatiles of vacuum-packaged irradiated cooked sausage did not correlate well. However, TBARS had very high correlation with amount of aldehydes, total volatiles, ketones and alcohols with long retention times in aerobic-packaged pork sausage. Heptene and 1-nonene could be indicators for irradiation; and propanal, pentanal, and hexanal for oxygen-dependent changes of cooked meat.Type of Medium: Electronic ResourceURL: -
12Articles: DFG German National LicensesAHN, D.U. ; OLSON, D.G. ; LEE, J.I. ; JO, C. ; WU, C. ; CHEN, X.
Oxford, UK : Blackwell Publishing Ltd
Published 1998Staff ViewISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: Raw-meat patties were prepared from three pork muscles, irradiated in different packaging environments, and stored for 0 or 3 days before cooking. Lipid oxidation by-products were formed in the raw meat during storage and the baseline lipid oxidation data of raw meat was used to measure the progression of lipid oxidation after cooking. Thiobarbituric acid-reactive substances (TBARS) and volatiles data indicated that preventing oxygen exposure after cooking was more important for cooked meat quality than packaging, irradiation, or storage conditions of raw meat. Propanal, pentanal, hexanal, 1 -pentanol, and total volatiles correlated highly (P 〈 0.01) with TBARS values of cooked meat. Hexanal and total volatiles represented the lipid oxidation status better than any other individual volatile components.Type of Medium: Electronic ResourceURL: -
13Articles: DFG German National LicensesAHN, D.U. ; SELL, J.L. ; JEFFERY, M. ; JO, C. ; CHEN, X. ; WU, C. ; LEE, J.I.
Oxford, UK : Blackwell Publishing Ltd
Published 1997Staff ViewISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: Breast and leg meat patties, prepared from turkeys fed diets containing 25, 200, 400 or 600 IU of dl-α-tocopheryl acetate (TA) per kg diet, were irradiated at 0 or 2.5 kGy with vacuum or loose packaging. The effects of dietary TA on storage stability and production of volatiles in irradiated raw turkey meat were determined. Dietary TA at 〉 200 IU/kg decreased lipid oxidation and reduced total volatiles of raw turkey patties after 7-days of storage. However, the antioxidant effects of dietary TA were more notable when the patties were loosely packaged than when vacuum-packaged. Irradiation increased lipid oxidation of raw turkey meats only when loosely packaged but had limited effects on formation of total volatiles after storage at 4°C for 7 days or longer.Type of Medium: Electronic ResourceURL: -
14Articles: DFG German National LicensesJO, C. ; KANG, H. J. ; LEE, M. ; LEE, N. Y. ; BYUN, M.W.
Oxford, UK : Blackwell Publishing Ltd
Published 2004Staff ViewISSN: 1745-4573Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Process Engineering, Biotechnology, Nutrition TechnologyNotes: Antioxidative potential of lyophilized citrus (Citrus unshiu) peel extract in raw and cooked meat systems was investigated. Beef pork, chicken, and salmon patties were prepared without (control), with lyophilized citrus peel extract (0.1%, NICP), and with 20 kGy-irradiated, lyophilized citrus peel extract (0.1%, ICP). TBARS value showed that the addition of lyophilized citrus peel (NICP or ICP) inhibited the development of lipid oxidation of raw and cooked meat patties during storage for 8 days at 20C (P〈0.05) except for raw chicken patty. Hunter color a*-values of the cooked meat patties treated with NICP or ICP were higher than those of the control (P〈0.05). Irradiation of citrus peel extract did not show any notable changes in its antioxidant effect in the meat systems. Thus, the lyophilized citrus extract could be used as one of the natural antioxidants with the potential of cost-effectiveness and is environmentally friendly.Type of Medium: Electronic ResourceURL: -
15Articles: DFG German National LicensesFoong, Andrew L. S. ; Rossiter, Jo C. ; Chan, Po T.
Oxford UK : Blackwell Science Ltd
Published 1999Staff ViewISSN: 1365-2648Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: MedicineNotes: Socio-cultural perspectives on the image of nursing: The Hong Kong dimension¶Using structured interviews a study was undertaken with 19 high school students in Hong Kong to elicit their perceptions of nursing as a profession. The study also sought to gauge the extent of the students' intentions on pursuing a career in nursing. Responses were content analysed to determine the extent of knowledge and understanding held, intentions on choosing nursing as a career and their reasons. Findings suggest the image of nursing to be poor and that nursing as a career is far from desirable amongst the teenagers of Hong Kong. The reasons appear to be related to the notion of monetary rewards and status within the Hong Kong community. There is also a lack of knowledge as to what nurses do. The implications of such findings include the lost potential for recruitment of candidates of high calibre with a lot to offer the profession and their society. It suggests the need for the profession to find ways of publicizing and marketing the positive aspects with elements of realism which the general population in that part of the world could relate to more readily.Type of Medium: Electronic ResourceURL: -
16Articles: DFG German National LicensesReduction of Carcinogenic N-Nitrosamines and Residual Nitrite in Model System Sausage by IrradiationAhn, H. J. ; Kim, J. H. ; Jo, C. ; Lee, C. H. ; Byun, M. W.
Oxford, UK : Blackwell Publishing Ltd
Published 2002Staff ViewISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: Gamma irradiation was used to reduce the N-nitrosamines and residual nitrite in model system sausage during storage. Aerobic or vacuum packaged sausage was irradiated at 0, 5,10, 20, and 30 kGy. The residual nitrite levels were significantly reduced by gamma irradiation, and, in vacuum packaging, the reduction was dose dependent. The N-nitrosodimethylamine of the sausage irradiated at 10 kGy or above reduced in aerobic packaging, while a dose of 20 kGy was needed in vacuum packaging. The N-nitrosopyrrolidine reduction was found at 20 and 30 kGy-irradiation. Results indicated that high dose irradiation (〉 10 kGy) was needed to reduce the carcinogenic N-nitrosamine and nitrite levels in pork sausage during storage.Type of Medium: Electronic ResourceURL: -
17Articles: DFG German National LicensesStaff View
ISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: Oil emulsions containing amino acids, glutathione, bovine serum albumin, gelatin, or myofibrillar proteins were prepared. The emulsions were irradiated at 0, 2.5, 5.0, or 10.0 kGy absorbed doses and analyzed for volatile compounds. Irradiation increased the production of aldehydes (for example, hexanal, heptanal, octanal, and nonanal) indicating that lipid oxidation of oil emulsion was accelerated by irradiation. Irradiation produced, by radiolytic degradations, new volatile compounds from oil emulsions containing leucine, valine, isoleucine, phenylalanine, methionine, or cysteine. This indicated that radiolysis of protein may play an important role in off-odor generation of irradiated meat.Type of Medium: Electronic ResourceURL: -
18Articles: DFG German National LicensesKim, J.-H. ; Ahn, H.-J. ; Kim, D.-H. ; Jo, C. ; Yook, H.-S. ; Park, H.-J. ; Byun, M.-W.
Oxford, UK : Blackwell Publishing Ltd
Published 2003Staff ViewISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: : Irradiation effects on biogenic amines (BAs) and microbiological populations of Korean fermented soybean paste were investigated during fermentation. Soybean paste was prepared and irradiated with doses of 5,10, and 15 kGy, and then fermented at 25 °C for 12 wk. Bacillus spp. and lactic-acid bacteria decreased by irradiation but increased during fermentation. Biogenic amines detected were putrescine, cadaverine, β-phenylethylamine, spermidine, spermine, tryptamine, histamine, tyramine, and agmatine. A significant difference was not observed in BA content between control and irradiated samples immediately after gamma irradiation. However, 4 kinds of BAs, putrescine, tryptamine, spermidine, and histamine, showed significant reduction by irradiation during fermentation (P 〈 0.05).Type of Medium: Electronic ResourceURL: -
19Articles: DFG German National LicensesStaff View
ISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: Effects of purge temperature and sample holding time on volatile profiles were determined using a purge-and-trap/gas chromatography unit with autosampler. Purge temperature and sample holding time before purge influenced the profile of volatiles in raw and cooked meat. The most notable changes were observed when the purge temperature was increased from 60°C to 80°C. Many of the changes in volatiles were related to oxidation of lipids. We recommend that meat should be purged at 40°C or 50°C (temperature at sensory analysis) to minimize heat-induced production of volatiles and sample purge should be done within 3h after sampling to reduce oxidative changes during sample holding time.Type of Medium: Electronic ResourceURL: -
20Articles: DFG German National LicensesStaff View
ISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: Changes were measured in TBARS, color, and volatiles of irradiated (4.5 kGy) pork patties with antioxidants (sesamol, quercetin, rutin, BHT, and rosemary oleoresin) during 7 days storage at 4°C. Irradiation accelerated lipid oxidation of raw pork during storage. However, irradiation before cooking did not influence lipid oxidation of cooked pork during storage. Sesamol, quercetin, and BHT were effective in both irradiated raw and cooked pork during 7-days storage. Rosemary oleoresin and rutin were effective only in irradiated raw pork for 3 days. Hexanal, propanal and higher boiling components were well correlated (P 〈 0.01) with TBARS in cooked pork. Generation of volatiles was reduced by sesamol and quercetin, but the effects of antioxidants on color changes of raw pork patties were minor and inconsistent.Type of Medium: Electronic ResourceURL: