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1Latest Papers from Table of Contents or Articles in PressS. Jacquemont ; A. Reymond ; F. Zufferey ; L. Harewood ; R. G. Walters ; Z. Kutalik ; D. Martinet ; Y. Shen ; A. Valsesia ; N. D. Beckmann ; G. Thorleifsson ; M. Belfiore ; S. Bouquillon ; D. Campion ; N. de Leeuw ; B. B. de Vries ; T. Esko ; B. A. Fernandez ; F. Fernandez-Aranda ; J. M. Fernandez-Real ; M. Gratacos ; A. Guilmatre ; J. Hoyer ; M. R. Jarvelin ; R. F. Kooy ; A. Kurg ; C. Le Caignec ; K. Mannik ; O. S. Platt ; D. Sanlaville ; M. M. Van Haelst ; S. Villatoro Gomez ; F. Walha ; B. L. Wu ; Y. Yu ; A. Aboura ; M. C. Addor ; Y. Alembik ; S. E. Antonarakis ; B. Arveiler ; M. Barth ; N. Bednarek ; F. Bena ; S. Bergmann ; M. Beri ; L. Bernardini ; B. Blaumeiser ; D. Bonneau ; A. Bottani ; O. Boute ; H. G. Brunner ; D. Cailley ; P. Callier ; J. Chiesa ; J. Chrast ; L. Coin ; C. Coutton ; J. M. Cuisset ; J. C. Cuvellier ; A. David ; B. de Freminville ; B. Delobel ; M. A. Delrue ; B. Demeer ; D. Descamps ; G. Didelot ; K. Dieterich ; V. Disciglio ; M. Doco-Fenzy ; S. Drunat ; B. Duban-Bedu ; C. Dubourg ; J. S. El-Sayed Moustafa ; P. Elliott ; B. H. Faas ; L. Faivre ; A. Faudet ; F. Fellmann ; A. Ferrarini ; R. Fisher ; E. Flori ; L. Forer ; D. Gaillard ; M. Gerard ; C. Gieger ; S. Gimelli ; G. Gimelli ; H. J. Grabe ; A. Guichet ; O. Guillin ; A. L. Hartikainen ; D. Heron ; L. Hippolyte ; M. Holder ; G. Homuth ; B. Isidor ; S. Jaillard ; Z. Jaros ; S. Jimenez-Murcia ; G. J. Helas ; P. Jonveaux ; S. Kaksonen ; B. Keren ; A. Kloss-Brandstatter ; N. V. Knoers ; D. A. Koolen ; P. M. Kroisel ; F. Kronenberg ; A. Labalme ; E. Landais ; E. Lapi ; V. Layet ; S. Legallic ; B. Leheup ; B. Leube ; S. Lewis ; J. Lucas ; K. D. MacDermot ; P. Magnusson ; C. Marshall ; M. Mathieu-Dramard ; M. I. McCarthy ; T. Meitinger ; M. A. Mencarelli ; G. Merla ; A. Moerman ; V. Mooser ; F. Morice-Picard ; M. Mucciolo ; M. Nauck ; N. C. Ndiaye ; A. Nordgren ; L. Pasquier ; F. Petit ; R. Pfundt ; G. Plessis ; E. Rajcan-Separovic ; G. P. Ramelli ; A. Rauch ; R. Ravazzolo ; A. Reis ; A. Renieri ; C. Richart ; J. S. Ried ; C. Rieubland ; W. Roberts ; K. M. Roetzer ; C. Rooryck ; M. Rossi ; E. Saemundsen ; V. Satre ; C. Schurmann ; E. Sigurdsson ; D. J. Stavropoulos ; H. Stefansson ; C. Tengstrom ; U. Thorsteinsdottir ; F. J. Tinahones ; R. Touraine ; L. Vallee ; E. van Binsbergen ; N. Van der Aa ; C. Vincent-Delorme ; S. Visvikis-Siest ; P. Vollenweider ; H. Volzke ; A. T. Vulto-van Silfhout ; G. Waeber ; C. Wallgren-Pettersson ; R. M. Witwicki ; S. Zwolinksi ; J. Andrieux ; X. Estivill ; J. F. Gusella ; O. Gustafsson ; A. Metspalu ; S. W. Scherer ; K. Stefansson ; A. I. Blakemore ; J. S. Beckmann ; P. Froguel
Nature Publishing Group (NPG)
Published 2011Staff ViewPublication Date: 2011-09-02Publisher: Nature Publishing Group (NPG)Print ISSN: 0028-0836Electronic ISSN: 1476-4687Topics: BiologyChemistry and PharmacologyMedicineNatural Sciences in GeneralPhysicsKeywords: Adolescent ; Adult ; Aged ; Aging ; Body Height/genetics ; *Body Mass Index ; Case-Control Studies ; Child ; Child, Preschool ; Chromosomes, Human, Pair 16/*genetics ; Cohort Studies ; Comparative Genomic Hybridization ; Developmental Disabilities/genetics ; Energy Metabolism/genetics ; Europe ; Female ; Gene Dosage/*genetics ; Gene Duplication/genetics ; Gene Expression Profiling ; Genetic Predisposition to Disease/genetics ; Genome-Wide Association Study ; Head/anatomy & histology ; Heterozygote ; Humans ; Infant ; Infant, Newborn ; Male ; Mental Disorders/genetics ; Middle Aged ; Mutation/genetics ; North America ; Obesity/*genetics ; *Phenotype ; RNA, Messenger/analysis/genetics ; Sequence Deletion/genetics ; Thinness/*genetics ; Transcription, Genetic ; Young AdultPublished by: -
2Latest Papers from Table of Contents or Articles in PressJ. C. Lambert ; B. Grenier-Boley ; C. Bellenguez ; F. Pasquier ; D. Campion ; J. F. Dartigues ; C. Berr ; C. Tzourio ; P. Amouyel
Nature Publishing Group (NPG)
Published 2015Staff ViewPublication Date: 2015-04-04Publisher: Nature Publishing Group (NPG)Print ISSN: 0028-0836Electronic ISSN: 1476-4687Topics: BiologyChemistry and PharmacologyMedicineNatural Sciences in GeneralPhysicsKeywords: Alzheimer Disease/*genetics ; Female ; Genetic Predisposition to Disease/*genetics ; Genetic Variation/*genetics ; Humans ; Male ; Phospholipase D/*geneticsPublished by: -
3Latest Papers from Table of Contents or Articles in PressStaff View
Publication Date: 2011-12-24Publisher: Nature Publishing Group (NPG)Print ISSN: 0028-0836Electronic ISSN: 1476-4687Topics: BiologyChemistry and PharmacologyMedicineNatural Sciences in GeneralPhysicsKeywords: Animals ; Behavior, Animal/*physiology ; Falconiformes/*physiology ; France ; Predatory Behavior/*physiology ; Sanitation/legislation & jurisprudence ; SpainPublished by: -
4Articles: DFG German National LicensesVAN, J. A. ; REAGAN, J. O. ; CARPENTER, J. A. ; CAMPION, D. R.
Oxford, UK : Blackwell Publishing Ltd
Published 1981Staff ViewISSN: 1745-4557Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Process Engineering, Biotechnology, Nutrition TechnologyNotes: Processing and sensory characteristics of meat loaves prepared from CB, CBS, HB and HBS meats and formulated with varying levels of fat (30 and 40%) and added water (120 and 130%) were evaluated. Muscle pH values were observed to be the highest for HB raw materials and lowest for CBS materials. Loaves prepared from HB and HBS meats exhibited less cook loss. Higher levels of added water resulted in a greater amount of fat and moisture loss during cooking. Loaves formulated at the 30% fat level exhibited a more desirable color and were superior in sensory characteristics when compared with loaves formulated to the 40% fat level.Type of Medium: Electronic ResourceURL: -
5Articles: DFG German National LicensesKORHONEN, R. W. ; REAGAN, J. O. ; CARPENTER, J. A. ; CAMPION, D. R.
Oxford, UK : Blackwell Publishing Ltd
Published 1981Staff ViewISSN: 1745-4557Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Process Engineering, Biotechnology, Nutrition TechnologyNotes: Tissue samples of kidney adipose tissue and semitendinosis muscle were exposed to various does of UV light. Exposure times were varied from 30 to 120 s while the light intensities were varied from 200 to 4000 microwatts per cm2. Naturally occurring bacterial flora and inoculum were both utilized. For all exposure times and intensities observed, no significant extension in shelf-life was noted. It appears that the exposure times and intensities used did not accelerate the formation of oxidative rancidity.Type of Medium: Electronic ResourceURL: -
6Articles: DFG German National LicensesBIDNER, B.S. ; ELLIS, M. ; BREWER, M.S. ; CAMPION, D. ; WILSON, E.R. ; McKEITH, F.K.
Oxford, UK : Blackwell Publishing Ltd
Published 2004Staff ViewISSN: 1745-4573Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Process Engineering, Biotechnology, Nutrition TechnologyNotes: A study was conducted to characterize the relationship between Longissimus thoracis ultimate pH(LTpH) and pork quality. Animals (n = 47) were selected based on LTpH measured at 24 h postmortem. Data were analyzed using regression procedures with ultimate pH as the independent variable, and relationships were determined to be linear (L), quadratic (Ql or cubic (C). Ultimate pH explained 79% (C) of the variation in subjective color, which increased as pH increased. Drip loss, purge loss and L* value decreased as LTpH increased (R2= 0.57C, 0.77 Q and 0.68 Q, respectively). Shear force decreased and sensory juiciness increased as LTpH increased (R2= 0.26Q and 0.46C, respectively). However, of flavor intensity increased as LTpH fell below pH 5.2 or exceeded 6.1(R2=0.52C). Increasing LTpH, up to a point, will improve fresh pork quality and processed meat properties, whereas, above approximately 6.1, of-flavor may increase.Type of Medium: Electronic ResourceURL: -
7Articles: DFG German National LicensesWhitehouse, M. W. ; Kippen, I. ; Klinenberg, J. R. ; Schlosstein, L. ; Campion, D. S. ; Bluestone, R.
Oxford, UK : Blackwell Publishing Ltd
Published 1973Staff ViewISSN: 1749-6632Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Natural Sciences in GeneralType of Medium: Electronic ResourceURL: -
8Articles: DFG German National LicensesCAMPION, D. R. ; CROUSE, J. D. ; DIKEMAN, M. E.
Oxford, UK : Blackwell Publishing Ltd
Published 1975Staff ViewISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyType of Medium: Electronic ResourceURL: -
9Articles: 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: Describes the design of apparatus and development of a test procedure to measure the contraction time, one-half relaxation time, net twitch tension/g wet weight muscle, net tetanus tension/g wet weight muscle and twitch-tetanus ratio in muscle of porcine animals weighing up to 100 kg.Type of Medium: Electronic ResourceURL: -
10Articles: DFG German National LicensesCAMPION, D. R. ; CROUSE, J. D. ; DIKEMAN, M. E.
Oxford, UK : Blackwell Publishing Ltd
Published 1975Staff ViewISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyType of Medium: Electronic ResourceURL: -
11Articles: DFG German National LicensesREAGAN, J. O. ; PIRKLE, S. L. ; CAMPION, D. R. ; CARPENTER, J. A.
Oxford, UK : Blackwell Publishing Ltd
Published 1981Staff ViewISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: Weiners were prepared from preblended hot-boned (prerigor) beef raw materials stored up to 21 days at 2°C and up to 28 days at -10°C. The addition of salt was necessary for maintenance of desirable sausage-making characteristics of hot-boned beef stored at 2°C for 7 days. The addition of salt for the maintenance of desirable functional properties does not appear to be necessary, if the prerigor materials are stored at freezer temperatures (-10°C). Flavor problems may develop in products from preblended raw materials stored at -10°C beyond 14 days postmortem.Type of Medium: Electronic ResourceURL: -
12Articles: DFG German National LicensesWILEY, E. L. ; REAGAN, J. O. ; CARPENTER, J. A. ; CAMPION, D. R.
Oxford, UK : Blackwell Publishing Ltd
Published 1979Staff ViewISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: 21 different sausage meats were chemically analyzed to determine the amounts of total collagen, insoluble collagen, and percentage soluble collagen present in each meat. A simple cookout test was also conducted to determine its usefulness in evaluating the bind characteristics of raw sausage materials. Values for total collagen, insoluble collagen, and percentage soluble collagen were quite variable among the meats sampled. Of the three collagen profile components studied, only percentage soluble collagen was observed to, be highly related to the binding characteristics of meat. Values for milliliters of fat and water lost during cooking were not significantly related to bind values. This study indicates a need for additional research to investigate the role of collagen profile components in the I formation of sausage batters.Type of Medium: Electronic ResourceURL: -
13Articles: DFG German National LicensesKORHONEN, R. W. ; REAGAN, J. O. ; CARPENTER, J. A. ; CAMPION, D. R. ; STRIBLING, K. V.
Oxford, UK : Blackwell Publishing Ltd
Published 1978Staff ViewISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: Subjective ratings for muscle color and firmness were utilized to segment 299 fresh hams into four different quality groups (low, average, high, dark and soft). Individual hams were pumped to 115% of their green weights with a 62° brine (8–2–2 mixture) by either an artery (188 hams) or stitch (111 hams) brine injection system and then held at 3°C for a 21-day brine equalization period. The hams were then washed, placed in stockinettes and smoked. Prior to smoking, individual hams were assigned to one of six smoking schedules which were based upon three different levels of relative humidity (40, 60 and 80%) and two heating schedules (60, 71, 82°C and 49, 60, 71°C, dry bulb). Center-cut slices (1.25 cm thick) were removed from five or six average quality hams in each smoking schedule. Three 0.3 cm thick slices were removed from the top (medial side) and two 0.3 cm thick slices from the bottom (lateral side) of each center-cut slice for smoke deposition determinations (phenolic compounds). Artery-pumped hams produced significantly higher processing yields than the stitch-pumped hams. Smoke deposition was not affected by method of brine injection. Processing yields were significantly lower for the low-quality group of hams. Smoking schedules employing the lower smokehouse temperatures and relative humidities (40 and 60%) produced higher overall processing yields. At the higher temperature schedule, 60% relative humidity decidedly reduced overall processing yields. Processors desiring to use higher smokehouse temperatures should use a relative humidity greater than or less than, but not equal to, 60% to optimize processing yields. The concentrations of phenols observed in all six treatments would result in acceptable smoke flavor ratings.Type of Medium: Electronic ResourceURL: -
14Articles: DFG German National LicensesCAMPION, D. R. ; MARSH, B. B. ; SCHMIDT, G. R. ; CASSENS, R. G. ; KAUFFMAN, R. G. ; BRISKEY, E. J.
Oxford, UK : Blackwell Publishing Ltd
Published 1971Staff ViewISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: SUMMARY The muscles of stress-susceptible animals exhibit an extremely rapid rate of glycolysis when subjected to either excision or exsanguination anoxia. The adaptation of the whole-body perfusion technique to the intact animal makes it possible to study the influence of a wide variety of reagents while maintaining the structural integrity of the musculature. This paper outlines the perfusion technique as applied in this laboratory to adult pigs, and in addition describes a biopsy procedure which permits the use of one longissimus muscle as an untreated control for the other, thereby overcoming the problem of wide inter-animal variability. Results are presented of experiments designed to validate the perfusion and biopsy routines, and an account is given of preliminary investigations of the effects of added calcium and magnesium ions.Type of Medium: Electronic ResourceURL: -
15Articles: DFG German National LicensesCarter, D.A. ; Desmarais, E. ; Bellis, M. ; Campion, D. ; Clerget-Darpoux, F. ; Brice, A. ; Agid, Y. ; Jaillard-Serradt, A. ; Mallet, J.
[s.l.] : Nature Publishing Group
Published 1992Staff ViewISSN: 1546-1718Source: Nature Archives 1869 - 2009Topics: BiologyMedicineNotes: [Auszug] Sir — The recent discovery that mutations in the β-amyloid protein cosegregate directly with the disease phenotype in a small number of familial Alzheimer's disease (AD) pedigrees has focused considerable attention on β-amyloid as an aetiological factor in the initiation of the ...Type of Medium: Electronic ResourceURL: -
16Articles: DFG German National LicensesStaff View
ISSN: 1476-4687Source: Nature Archives 1869 - 2009Topics: BiologyChemistry and PharmacologyMedicineNatural Sciences in GeneralPhysicsNotes: [Auszug] At the Tropical Products Institute in London, work is in progress for the isolation and eventual synthesis of the female sex attractant of this insect. If the theories of Knipling1 are accepted, then in order to control the insect population it would be more efficient to sterilize the attracted ...Type of Medium: Electronic ResourceURL: -
17Articles: DFG German National LicensesMANN, T. F. ; REAGAN, J. O. ; LILLARD, D. A. ; CAMPION, D. R. ; LYON, C. E. ; MILLER, M. F.
Oxford, UK : Blackwell Publishing Ltd
Published 1989Staff ViewISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: The effectiveness of a phosphate compound alone in combination with other antioxidants in preventing warmed-over flavor (WOF) in precooked recombined beef roasts was investigated. Treatments without phosphate had significantly different proximate composition due to lower yields and higher cooking losses and received lower tenderness and juiciness scores from the sensory panel. WOF scores and thiobarbituric acid (TBA) values were lower (P 〈 0.05) for the phosphate treatments. A correlation coefficient of 0.96 was obtained between panel scores and TBA numbers. The panel threshold for WOF was 1.6 TBA value. Results indicate phosphate alone was effective in preventing WOF in vacuum packaged precooked roast beef.Type of Medium: Electronic ResourceURL: -
18Articles: DFG German National LicensesABU-BAKAR, A. ; REAGAN, J. O. ; WYNNE, R. L. ; DAVIS, C. E. ; TOWNSEND, W. E. ; CARPENTER, J. A. ; CAMPION, D. R.
Oxford, UK : Blackwell Publishing Ltd
Published 1983Staff ViewISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: Hams and bellies from 4 control carcasses and 12 conditioned carcasses were evaluated to determine the physical, chemical and sensory characteristics of pre- and post-chill processed hams and bellies. Processing yields, chemical analyses and sensory characteristics of the hams were not significantly affected by processing treatment. Final yields for the control, post-chill bellies were higher (P 〈 0.05) than those for pre-chill bellies. Except for differences in crispness, no differences in sensory attributes were noted for cooked bacon strips. Overall, hams and bellies from conditioned carcasses were comparable to cold processed hams and bellies in each variable evaluated in the study.Type of Medium: Electronic ResourceURL: -
19Articles: DFG German National LicensesLeboyer, M. ; Filteau, M.-J. ; Jay, M. ; Campion, D. ; d'Amato, T. ; Guilloud-Bataille, M. ; Hillaire, D. ; Feingold, J. ; des Lauriers, A. ; Widlocher, D.
Amsterdam : ElsevierStaff ViewISSN: 0165-1781Keywords: Family studies ; clinical subtypes ; diagnosis ; geneticsSource: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002Topics: MedicineType of Medium: Electronic ResourceURL: -
20Articles: DFG German National Licensesd'Amato, T. ; Waksman, G. ; Martinez, M. ; Laurent, C. ; Gorwood, P. ; Campion, D. ; Jay, M. ; Petit, C. ; Bastard, C. ; Savoye, C. ; Clerget-Darpoux, F. ; Mallet, J. ; Babron, M.C.
Amsterdam : ElsevierStaff ViewISSN: 0165-1781Keywords: Genetics ; chromosomes X and Y ; linkage analysis ; siblingsSource: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002Topics: MedicineType of Medium: Electronic ResourceURL: