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1Latest Papers from Table of Contents or Articles in PressMatthew K. O’Shea; Rachel Tanner; Julius Müller; Stephanie A. Harris; Danny Wright; Lisa Stockdale; Elena Stylianou; Iman Satti; Steven G. Smith; James Dunbar; Thomas E. Fletcher; Martin Dedicoat; Adam F. Cunningham; Helen McShane
Nature Publishing Group (NPG)
Published 2018Staff ViewPublication Date: 2018-09-28Publisher: Nature Publishing Group (NPG)Electronic ISSN: 2045-2322Topics: Natural Sciences in GeneralPublished by: -
2Latest Papers from Table of Contents or Articles in PressE. Khurana ; Y. Fu ; V. Colonna ; X. J. Mu ; H. M. Kang ; T. Lappalainen ; A. Sboner ; L. Lochovsky ; J. Chen ; A. Harmanci ; J. Das ; A. Abyzov ; S. Balasubramanian ; K. Beal ; D. Chakravarty ; D. Challis ; Y. Chen ; D. Clarke ; L. Clarke ; F. Cunningham ; U. S. Evani ; P. Flicek ; R. Fragoza ; E. Garrison ; R. Gibbs ; Z. H. Gumus ; J. Herrero ; N. Kitabayashi ; Y. Kong ; K. Lage ; V. Liluashvili ; S. M. Lipkin ; D. G. MacArthur ; G. Marth ; D. Muzny ; T. H. Pers ; G. R. Ritchie ; J. A. Rosenfeld ; C. Sisu ; X. Wei ; M. Wilson ; Y. Xue ; F. Yu ; E. T. Dermitzakis ; H. Yu ; M. A. Rubin ; C. Tyler-Smith ; M. Gerstein
American Association for the Advancement of Science (AAAS)
Published 2013Staff ViewPublication Date: 2013-10-05Publisher: American Association for the Advancement of Science (AAAS)Print ISSN: 0036-8075Electronic ISSN: 1095-9203Topics: BiologyChemistry and PharmacologyComputer ScienceMedicineNatural Sciences in GeneralPhysicsKeywords: Binding Sites/genetics ; *Genetic Variation ; Genome, Human ; Genomics ; Humans ; Kruppel-Like Transcription Factors/metabolism ; Molecular Sequence Annotation/*methods ; Mutation ; Neoplasms/*genetics ; Polymorphism, Single Nucleotide ; Population/genetics ; RNA, Untranslated/genetics ; Selection, GeneticPublished by: -
3Articles: DFG German National LicensesWOODS, F. CUNNINGHAM 〈MA, Mus Bac, Oxon〉
Oxford, etc. : Periodicals Archive Online (PAO)
Published 1895Staff ViewISSN: 0269-0403Topics: MusicologyURL: -
4Articles: DFG German National LicensesWOODS, F. CUNNINGHAM 〈MA, Mus Bac, Oxon〉
Oxford, etc. : Periodicals Archive Online (PAO)
Published 1896Staff ViewISSN: 0269-0403Topics: MusicologyURL: -
5Articles: DFG German National LicensesStaff View
ISSN: 1745-4557Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Process Engineering, Biotechnology, Nutrition TechnologyNotes: The effect of potassium sorbate alone and in combination with butyl hydroxyanisole (BHA), tertiary butylhydroquinone (TBHQ), or propyl gallate (PG) on the growth of Salmonella senftenberg was studied. Growth studies were first made using trypticase soy broth (pH5.5) at 37°C. Certain combinations of sorbate with BHA, TBHQ and PG resulted in synergistic inhibition of growth of the test microorganisms. Concentrations of 0.2% potassium sorbate and 200 ppm BHA was the most effective in inhibition of growth of S. senftenberg. The concentrations of potassium sorbate, combined with BHA, TBHQ or PG, that were the most effective in synergistic inhibition of growth of S. senftenberg in media were used to study the effectiveness of sorbate/antioxident combinations in a food system. Fresh ground beef was employed as the food system and held at elevated abuse temperature (30°C). All the sorbate/antioxidant combinations tested resulted in destruction or suppressed final growth of S. senftenberg. The antimicrobial effectiveness of sorbate/antioxidant combinations in fresh ground beef was markedly diminished, compared to media studies. The diminished effectiveness can probably be attributed to autoxidation of the ground beef lipid content and the antioxidant being used up to prevent the autoxidation. Potassium sorbate alone in ground beef was found to be effective in the limitations of S. senftenberg growth. All potassium sorbate/antioxidant and potassium sorbate alone treatments in ground beef were found to significantly inhibit (P〉0.05) growth of the test organism when compared to control samples.Type of Medium: Electronic ResourceURL: -
6Articles: DFG German National LicensesStaff View
ISSN: 1745-4557Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Process Engineering, Biotechnology, Nutrition TechnologyNotes: Food emulsions are an important part of the food industry. Use of one such emulsion, mayonnaise, has grown enormously since it first was produced commercially in the early 1900's. A number of factors influence the mayonnaise emulsion. These factors that have been discussed are: the egg yolk, the relative volume of the phases, the emulsifying effect of mustard, the method of mixing, water hardness, and viscosity. Numerous research efforts have shown these factors to be of great significance in the formation and stability of a high quality mayonnaise.Type of Medium: Electronic ResourceURL: -
7Articles: DFG German National LicensesGOETSCH, S. J. ; CUNNINGHAM, F. E. ; IV, E. CHAMBERS.
Oxford, UK : Blackwell Publishing Ltd
Published 1990Staff ViewISSN: 1745-459XSource: Blackwell Publishing Journal Backfiles 1879-2005Topics: Chemistry and PharmacologyProcess Engineering, Biotechnology, Nutrition TechnologyNotes: Pork shoulders were ground and restructured into nuggets with 5% dietary-fiber (Avicel) and 1% Nad added. Pork nuggets were battered and breaded with commercial coating ingredients. Half of the nuggets was vacuum packaged and frozen, and the other half was deep-fat fried for 2 min then vacuum packaged and frozen. Microbial analysis showed intermediate counts (103–4) in raw and cooked products for SPC, yeast and mold, VRB, and psychrotrophs. Salmonella counts were negative. Chemical analysis showed raw and cooked nuggets to be similar in composition except for a lower % moisture in the cooked nuggets caused by cooking loss. Oxidative flavor deterioration of raw and cooked, fiber-formulated pork nuggets held at -17.8°C was studied. Thiobarbituric acid values and sensory evaluations showed that oxidation and flavor deterioration occurred faster in the cooked nuggets. Uncooked, fiber-formulated pork nuggets maintained quality flavor characteristics through 4 months of storage at -17.8°C.Type of Medium: Electronic ResourceURL: -
8Articles: DFG German National LicensesTODD, S. L. ; CUNNINGHAM, F. E. ; SCHWENKE, J. R. ; GOETSCH, S. J.
Oxford, UK : Blackwell Publishing Ltd
Published 1990Staff ViewISSN: 1745-459XSource: Blackwell Publishing Journal Backfiles 1879-2005Topics: Chemistry and PharmacologyProcess Engineering, Biotechnology, Nutrition TechnologyNotes: Pure cellulose (Solka-Floc), microcrystalline cellulose (Avicel), and a soluble gum (Nutriloid Fiberplus) were added to ground pork (25%± 2% fat) at 3.5% and 7.0% based on total dietary fiber content of each ingredient. Cooked samples of all treatments and a control were presented to a professional sensory panel and evaluated for the following six attributes: resistance to bite, juiciness, off flavor, pork flavor intensity, graininess/flouriness, and cohesiveness. Products containing Nutriloid Fiberplus at 3.5% and 7.0% had the least resistance to bite (softest), but no differences were detected between the two levels of these products. The Avicel and Solka-Floc products were similar to the control products for resistance to bite. Products containing Nutriloid Fiberplus carried a significant off-flavor, whereas products containing Avicel at 3.5% maintained a flavor similar to that of the control products. Products with Solka-Floc or Nutriloid Fiberplus had distinct graininess/flouriness attributes. Solka-Floc products and Nutriloid products were more cohesive (p 〈 0.05) than control products. Avicel products at 3.5% were not significantly different than control products for all attributes evaluated.Type of Medium: Electronic ResourceURL: -
9Articles: DFG German National LicensesFAIRBAIRN, S. M. ; PAGE, C. P. ; LEES, P. ; CUNNINGHAM, F. M.
Oxford, UK : Blackwell Publishing Ltd
Published 1993Staff ViewISSN: 1365-2222Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: MedicineNotes: Previous studies have shown that bronchoalveolar lavage fluid from horses with allergic respiratory disease and showing clinical symptoms contains increased numbers of neutrophils. In some cases, the eosinophil count is also increased. In this study the time course of changes in lung function and the accumulation of radiolabelled leucocytes and platelets in the lungs of allergic and normal horses has been examined during a 7 hr allergen exposure. Antigen challenge had no effect on pleural pressure or the distribution of radiolabelled neutrophils, eosinophils or platelets in normal horses. In contrast, in 6/8 allergic horses, there was an increase in pleural pressure and neutrophil accumulation in the lungs, both of which were evident after 4–5 hr. However, during the 7 hr challenge period radiolabelled eosinophils were detected in the lungs of only 1/6 horses exhibiting an increase in pleural pressure and in 1/7 horses that failed to show a change in airway function despite a clinical history of allergic respiratory disease. Antigen challenge did not alter the distribution of radiolabelled platelets in the five allergic horses tested. These results demonstrate that increased pleural pressure is not accompanied by eosinophil or platelet accumulation in the lungs of horses with allergic respiratory disease following exposure to antigen. However, changes in airway function can be associated with neutrophil accumulation but can also take place in the absence of this cell recruitment. This raises the possibility that the presence of neutrophils in the lung is not a prerequisite for changes in lung function.Type of Medium: Electronic ResourceURL: -
10Articles: DFG German National LicensesTODD, S. L. ; CUNNINGHAM, F. E. ; CLAUS, J. R. ; SCHWENKE, J. R.
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: Pure cellulose (Solka-Floc), microcrystalline cellulose (Avicel), and a soluble gum (Nutriloid Fiberplus) were added to ground pork at 3.5% and 7.0% based on total dietary fiber content of each ingredient. Texture and cooking characteristics were determined on the patties from all treatments and compared to a control. The two cellulose products at 3.5% most closely resembled the control. The two cellulose products at 7.0% exhibited more hardness, whereas the gum products at 3.5% and 7.0% showed less springiness (elasticity). Cooking losses declined as fiber concentration increased from 3.5% to 7.0% for the cellulose products, but increased for the gum products. The Avicel products at 3.5% and 7.0% and Solka-Floc product at 7.0% exhibited significantly less change in diameter (patty shrinkage).Type of Medium: Electronic ResourceURL: -
11Articles: 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: The weight gain of broiler drumsticks at 4°C was compared to those at 23°C after marinating in distilled water with agitation for 30 and 60 min. At 23°C there was significantly greater absorption (P = 0.001), with an average of 3.81%. The effect of different additives were studied in relation to weight gain, coating pickup, cooking loss, crumb loss, and overall yield of coated broiler drumsticks. Skinless drumsticks marinated in 4% Kena solution (90% tripolyphosphate and 10% hexametaphosphate blend) had significantly greater coating pickup, and a cooking loss was significantly reduced by increased marinating time in 4% Kena. The mean overall yield was highest for drumsticks soaked in distilled water (86.67%), and lowest for ‘those treated with 0.5% ascorbic acid (80.01%) and 0.002% papain (78.30%).Type of Medium: Electronic ResourceURL: -
12Articles: 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: Prevention of the green-grey discoloration of liquid whole eggs cooked at high temperatures was studied. Disodium ethylenediaminetetraacetic acid (NaZEDTA) was used to prevent the discoloration in whole egg adjusted to pH 8.5. Liquid egg samples in flexible packages were subjected to retort conditions (121°C, for 20 min) and evaluated for off-color development. Discoloration was more severe at higher temperatures and longer cooking times; however, the use of 0.015% NazEDTA was effective in preventing green-grey color development.Type of Medium: Electronic ResourceURL: -
13Articles: 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: The fermentation of liquid egg white by lactic acid bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus, to develop a new yogurt-type product has been studied. Egg white was prepared by pasteurization, blending, and neutralization to minimize antimicrobial activity, and by combining additives to make the media more suitable for growth of lactic acid bacteria. Skim milk, gums (guar gum, CMC, xanthan gum), soymilk, and glucose were studied. Optimum results were obtained when 47.4% egg white was combined with 28.4% alkali treated soymilk. 19.0% skim milk. 1.9% glucose, 2.8% sucrose, 0.5% xanthan gum, and 0.01% vanilla extract. The composition per 100 gram of the final product included 7.52% protein, 0.57% fat, and 62 calories. Microbiological and sensory tests showed the product to be free of pathogens and to have an extended shelf life at refrigeration temperature.Type of Medium: Electronic ResourceURL: -
14Articles: 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: The effects of batter viscosity on breading pickup and cooking losses are reported here. A dry batter mix was blended with water to prepare batters of increasing viscosity. Chicken drumsticks were towel dried, weighed, dipped in batter, dredged in breading, reweighed, then deep fat fried. As batter viscosity increased, the amount of breading picked up increased. Cooking losses were least and breading adhesion best from those drumsticks dipped in batters having a 1:2 water:solids ratio. Poorest adhesion of breading was noted for drumsticks dipped in batters of low viscosity having a 2:1 water:solids ratio.Type of Medium: Electronic ResourceURL: -
15Articles: 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: Fresh, broiler parts were dipped 30 or 60 set in solutions of potassium sorbate. Drumsticks were stored at refrigerator temperature and evaluated daily for off-odor development and total counts. Thighs and breasts were baked to internal breast temperature of 85°C cooled, then evaluated for shear press values, moisture retention, and sensory properties. Drumsticks dipped in potassium sorbate developed off-odors later than the controls. Those parts dipped in 10% potassium sorbate had a 20-day shelf-life at 4°C, based on off-odor development and time for total counts to reach 10′. Parts dipped in potassium sorbate for 30 set, drained, then baked had similar Shear Press (tenderness) and Carver Press (moisture retention) values regardless of the sorbate concentration used. Taste panel members could not distinguish between those parts dipped in 5 or 10% potassium sorbate and those parts dipped in distilled water. Sensory evaluations were significantly lower for those parts dipped in 15% potassium sorbate solutions for 1 mm. Parts dipped in 5 or 10% solutions for 1 mm were indistinguishable from the controls.Type of Medium: Electronic ResourceURL: -
16Articles: 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: The scanning electron microscope was used to study the effect of age, method of chilling, and scald temperature on poultry skin ultra-structure. This knowledge was deemed important in understanding how the condition of poultry skin affects the adhesion of batters and breadings. Evidence obtained from scanning electron micrographs indicated that adhesion of batters and breadings to poultry skin could be affected by the ultrastructure of poultry skin. It is theorized that improved adhesion would result if batters and breadings were applied to poultry skin without the cuticle. Increased scald temperatures, which remove the cuticle, should improve batter and breading adhesion. Age (3, 5, 7, or 9 wk), ice-slush chilling, and nonchilling of broiler carcasses did not cause visible changes in broiler skin ultrastructure and therefore should not affect batter and breading adhesion.Type of Medium: Electronic ResourceURL: -
17Articles: DFG German National LicensesBlack, A. Kobza ; Camp, R. ; Cunningham, F. ; Mallet, A. ; Hofbauer, M. ; Greaves, M.W.
Oxford, UK : Blackwell Publishing Ltd
Published 1988Staff ViewISSN: 1365-2133Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: MedicineType of Medium: Electronic ResourceURL: -
18Articles: DFG German National LicensesCAMP, R. D. R. ; MALLET, A. I. ; CUNNINGHAM, F. M. ; WONG, E. ; WOOLLARD, P. M. ; DOWD, P. ; BLACK, A. KOBZA ; GREAVES, M. W.
Oxford, UK : Blackwell Publishing Ltd
Published 1985Staff ViewISSN: 1365-2133Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: MedicineType of Medium: Electronic ResourceURL: -
19Articles: DFG German National LicensesOrmerod, A.D. ; Cunningham, F. ; Kobza-Black, A. ; Greaves, M.W.
Oxford, UK : Blackwell Publishing Ltd
Published 1989Staff ViewISSN: 1365-2133Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: MedicineType of Medium: Electronic ResourceURL: -
20Articles: DFG German National LicensesBUTT, W. R. ; CROOKE, A. C. ; CUNNINGHAM, F. J. ; WOLF, ANNELIESE
[s.l.] : Nature Publishing Group
Published 1963Staff ViewISSN: 1476-4687Source: Nature Archives 1869 - 2009Topics: BiologyChemistry and PharmacologyMedicineNatural Sciences in GeneralPhysicsNotes: [Auszug] The method of fractionation was by starch-gel electrophoresis, which is described fully elsewhere2. The segment of gel containing the follicle-stimulating hormone activity was eluted in saline, mixed with bentonite and given intravenously to rabbits or intraperi-toneally to mice. The total dose ...Type of Medium: Electronic ResourceURL: