Search Results - (Author, Cooperation:L. A. Wilson)
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1Latest Papers from Table of Contents or Articles in PressJ. Li ; B. Hou ; S. Tumova ; K. Muraki ; A. Bruns ; M. J. Ludlow ; A. Sedo ; A. J. Hyman ; L. McKeown ; R. S. Young ; N. Y. Yuldasheva ; Y. Majeed ; L. A. Wilson ; B. Rode ; M. A. Bailey ; H. R. Kim ; Z. Fu ; D. A. Carter ; J. Bilton ; H. Imrie ; P. Ajuh ; T. N. Dear ; R. M. Cubbon ; M. T. Kearney ; K. R. Prasad ; P. C. Evans ; J. F. Ainscough ; D. J. Beech
Nature Publishing Group (NPG)
Published 2014Staff ViewPublication Date: 2014-08-15Publisher: Nature Publishing Group (NPG)Print ISSN: 0028-0836Electronic ISSN: 1476-4687Topics: BiologyChemistry and PharmacologyMedicineNatural Sciences in GeneralPhysicsKeywords: Animals ; Embryo, Mammalian/blood supply/metabolism ; Endothelial Cells/*cytology/*physiology ; Female ; *Friction ; Hemorheology ; Ion Channels/*metabolism ; Male ; Mice ; *Stress, MechanicalPublished by: -
2Latest Papers from Table of Contents or Articles in PressStange, M., Nunez-Leon, D., Sanchez-Villagra, M. R., Jensen, P., Wilson, L. A. B.
Royal Society
Published 2018Staff ViewPublication Date: 2018-08-09Publisher: Royal SocietyElectronic ISSN: 2054-5703Topics: Natural Sciences in GeneralKeywords: developmental biology, evolutionPublished by: -
3Articles: DFG German National LicensesTorres-Penaranda, A. V. ; Reitmeier, C. A. ; Wilson, L. A. ; Fehr, W. R. ; Narvel, J. M.
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: Soymilk made from lipoxygenase-free soybeans had less cooked beany aroma, less cooked beany flavor and less astringency and was rated darker and more yellow than that made from soybeans with normal lipoxygenase. Sensory descriptive panelists noted no differences between lipoxygenase-free and normal soybeans for milky flavor, wheat flavor, thickness, chalkiness or aftertaste. Tofu made from lipoxygenase-free soybeans had less cooked beany flavor than that made from normal soybeans. There were no differences in cooked beany aroma, raw beany aroma, raw beany flavor, wheat flavor, astringency, hardness, darkness or yellowness. Native-born Japanese, Chinese and U.S. descriptive panelists differed in responses to flavor, texture and color of soymilk and tofu.Type of Medium: Electronic ResourceURL: -
4Articles: 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: Solutions of ethylenediamine tetraacetic acid and sodium bicarbonate were used to soak faba beans before canning. Soaking in ethylenediamine tetraacetic acid solutions only caused a slightly lighter bean color. Soaking in bicarbonate solutions increased both the drained weight and the softness of the cooked beans, and it also made the bean color darker. The profiles of loss of both thiamin and riboflavin during the canning process were determined. Riboflavin was lost primarily during retorting while thiamin was lost in several processes including heat pretreatment and soaking. Mechanism of loss for the two vitamins was mainly leaching; very little thermal destruction was observed. None of the soaking treatments affected the retention of these vitamins.Type of Medium: Electronic ResourceURL: -
5Articles: 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 effect of cryogenic and ambient milling on the color of spice was investigated to determine its influence on spice quality. A Hunterlab Color Difference Meter and sensory analyses were used to determine if cryogenically milled spices were comparable to ambiently milled spices. Cryogenically milled spices are lighter in color than ambiently milled spices and untrained panelists were able to detect the differences (P ≤ 0.038).Type of Medium: Electronic ResourceURL: -
6Articles: 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: Interest in the production of high-quality spice products has encouraged scientists to investigate the effects of cryogenic milling on spice quality. Gas chromatographic analyses of ether extracts, direct headspace samples and traditional volatile oil determinations accompanied by sensory analyses of the spices were made to determine if cryogenically milled spices were comparable to ambiently milled spices. Results indicated that cryogenically milled spices retained more of the volatiles of the natural spice. Untrained odor panelists were able to detect differences in some ambiently and cryogenically milled spices.Type of Medium: Electronic ResourceURL: -
7Articles: DFG German National LicensesTaylor, W. ; Braver, S. L. ; Wilson, L. A.
Worcester, Mass. : Periodicals Archive Online (PAO)
Published 1988Staff ViewISSN: 0022-4545Topics: PsychologySociologyURL: -
8Articles: DFG German National LicensesStaff View
ISSN: 0156-7446Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionEconomicsDescription / Table of Contents: Commodity sessionsAbstract: Forest productsNotes: National Agricultural Outlook Conference 1985: Canberra, 30 January - 1 February 1985URL: -
9Articles: DFG German National LicensesStaff View
ISSN: 1476-4687Source: Nature Archives 1869 - 2009Topics: BiologyChemistry and PharmacologyMedicineNatural Sciences in GeneralPhysicsNotes: [Auszug] A method is suggested here which mainly overcomes these difficulties and has been used successfully for the second to the sixth primordia of tomato (Lycoper-sicon esculentum) and tobacco (Nicotiana tabaccum) stem apices. It has greater ease and rapidity of counting than the squash method originally ...Type of Medium: Electronic ResourceURL: -
10Articles: DFG German National LicensesFINLAY, DAVID J. ; SIMON, DOUGLAS W. ; WILSON, L. A. 〈II〉
Beverley Hills, Calif. : Periodicals Archive Online (PAO)
Published 1974Staff ViewISSN: 0010-4140Topics: Political ScienceURL: -
11Articles: DFG German National LicensesStaff View
ISSN: 1476-5535Keywords: Hydrogel lens ; Fusarium solani ; Curvularia lunata ; Fungi ; Growth in hydrogel lensesSource: Springer Online Journal Archives 1860-2000Topics: BiologyProcess Engineering, Biotechnology, Nutrition TechnologyNotes: Summary Two chemically distinct types of hydrogel lenses, vifilcon A and bufilcon A, each with a water content of 55%, were challenged in a balanced salts solution withAspergillus fumigatus, Cladosporium cladosporioides, Curvularia lunata andFusarium solani. The lenses were cleaned, disinfected and stained after varying periods of incubation and examined with light microscopy and scanning electron microscopy. For three of the four fungi, the bufilcon A lens was more susceptible to fungal attack than the vifilcon A lens.Curv. lunata produced the greatest number of penetration pegs within 72 h for both lens types. Etching of lens surfaces was observed withC. cladosporioides. In general, the susceptibility of a hydrogel lens to penetration with a fungus appeared to vary with the species of fungus and the chemical composition of the lens.Type of Medium: Electronic ResourceURL: -
12Articles: DFG German National LicensesOrbell, John M. ; Wilson, L. A. 〈II〉
Salt Lake City : Periodicals Archive Online (PAO)
Published 1979Staff ViewISSN: 1065-9129Topics: Political ScienceURL: -
13Articles: DFG German National LicensesStaff View
ISSN: 0190-292XTopics: Political ScienceDescription / Table of Contents: ANALYSISNotes: SYMPOSIUM ON "THE METHODOLOGY OF POLICY STUDIES"URL: -
14Articles: DFG German National LicensesBoss, Michael O. ; Zeigler, Harmon ; Tucker, Harvey ; Wilson, L. A.
Urbana, Ill. : Periodicals Archive Online (PAO)
Published 1976Staff ViewISSN: 0190-292XTopics: Political ScienceNotes: SYMPOSIUM ON EDUCATIONAL POLICY RESEARCHURL: -
15Articles: DFG German National LicensesStaff View
ISSN: 1573-5060Source: Springer Online Journal Archives 1860-2000Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionNotes: Summary Treatment of rooted sweet potato (Ipomoea batatas (L.) Lam.) leaves with high levels of nitrate-nitrogen supply (210 ppm) in sand culture, stimulates the development of adventitious buds and shoots. Up to six adventitious shoots have been produced on a single rooted leaf, grown at 210 ppm NO3−N. The method may be useful in the production of non-chimeral mutants in mutagenic breeding of sweet potato. It is being used to study physiological factors affecting bud and shoot development as well as tuberisation, as they influence the longevity of the rooted leaf. The method is also being investigated as a technique for the conservation and rapid multiplication of sweet potato genetic resources.Type of Medium: Electronic ResourceURL: -
16Articles: DFG German National LicensesStaff View
ISSN: 1573-5060Source: Springer Online Journal Archives 1860-2000Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionNotes: Summary A method for producing nodulated, rooted leaves of Vigna unguiculata is described and attention drawn to the suitability of the method for evaluating the nodulation characteristics of a single plant line with several strains of Rhizobium spp. Coupled with the easily accomplished rooting of deleaved stem cuttings of this species, the nodulated rooted leaf provides a convenient tool for selection and multiplication of V. unguiculata lines effective in nodulation and nitrogen fixation.Type of Medium: Electronic ResourceURL: -
17Articles: DFG German National LicensesParment, P. A. ; Svanborg-Ede'n, C. ; Chaknis, M. J. ; Sawant, A. D. ; Hagberg, L. ; Wilson, L. A. ; Ahearn, D. G.
Springer
Published 1992Staff ViewISSN: 1432-0991Source: Springer Online Journal Archives 1860-2000Topics: BiologyMedicineNotes: Abstract The capacity of 59 isolates ofSerratia marcescens, obtained from urinary tract infections, wounds, and contact lenses or their paraphernalia, to agglutinate erythrocytes from different animal species was tested. Three main patterns were found: mannose-sensitive agglutination of guinea-pig, fowl or horse erythrocyte; mannose-resistant agglutination of chicken or pigeon erythrocytes alone or in combination with mannose-sensitive agglutination; and no agglutination. Hemagglutination capacity was associated with isolates from urinary tract infection, but not with isolates associated with contact lenses. Adherence to human urinary tract epithelium did not correlate with the hemagglutination patterns nor with the origin of the isolates. Some strains of different hemagglutination pattern were selected for the study of hydrophobicity and adherence to contact lens polymers. Hydrophobicity, as determined by degree of partition in hexadecane and water (BATH-values), correlated neither with degree of adherence to contact lens polymers nor with the hemagglutination pattern. For a representative strain there was an excellent correlation (r2=0.98) between adherence and the water content (hydrophobicity) of the lens polymers. These results suggest that, as with tissues, other factors interact with hydrophobicity in causing adherence to plastics.Type of Medium: Electronic ResourceURL: -
18Articles: DFG German National LicensesWilson, I. D. ; Dyer, Alan ; Myers, P. ; Adlard, E. R. ; Sewell, P. A. ; Wilson, L. A.
Springer
Published 1997Staff ViewISSN: 1612-1112Source: Springer Online Journal Archives 1860-2000Topics: Chemistry and PharmacologyType of Medium: Electronic ResourceURL: