Search Results - (Author, Cooperation:M. Tasan)
-
1Latest Papers from Table of Contents or Articles in PressM. S. Mukhtar ; A. R. Carvunis ; M. Dreze ; P. Epple ; J. Steinbrenner ; J. Moore ; M. Tasan ; M. Galli ; T. Hao ; M. T. Nishimura ; S. J. Pevzner ; S. E. Donovan ; L. Ghamsari ; B. Santhanam ; V. Romero ; M. M. Poulin ; F. Gebreab ; B. J. Gutierrez ; S. Tam ; D. Monachello ; M. Boxem ; C. J. Harbort ; N. McDonald ; L. Gai ; H. Chen ; Y. He ; J. Vandenhaute ; F. P. Roth ; D. E. Hill ; J. R. Ecker ; M. Vidal ; J. Beynon ; P. Braun ; J. L. Dangl
American Association for the Advancement of Science (AAAS)
Published 2011Staff ViewPublication Date: 2011-07-30Publisher: American Association for the Advancement of Science (AAAS)Print ISSN: 0036-8075Electronic ISSN: 1095-9203Topics: BiologyChemistry and PharmacologyComputer ScienceMedicineNatural Sciences in GeneralPhysicsKeywords: Arabidopsis/genetics/*immunology/*metabolism/microbiology ; Bacterial Proteins/metabolism ; Evolution, Molecular ; Genes, Plant ; *Host-Pathogen Interactions ; Immunity, Innate ; Oomycetes/pathogenicity ; Plant Diseases/*immunology ; *Plant Immunity ; Protein Interaction Mapping ; Pseudomonas syringae/pathogenicity ; Receptors, Immunologic/*metabolism ; Virulence Factors/*metabolismPublished by: -
2Latest Papers from Table of Contents or Articles in PressO. Rozenblatt-Rosen ; R. C. Deo ; M. Padi ; G. Adelmant ; M. A. Calderwood ; T. Rolland ; M. Grace ; A. Dricot ; M. Askenazi ; M. Tavares ; S. J. Pevzner ; F. Abderazzaq ; D. Byrdsong ; A. R. Carvunis ; A. A. Chen ; J. Cheng ; M. Correll ; M. Duarte ; C. Fan ; M. C. Feltkamp ; S. B. Ficarro ; R. Franchi ; B. K. Garg ; N. Gulbahce ; T. Hao ; A. M. Holthaus ; R. James ; A. Korkhin ; L. Litovchick ; J. C. Mar ; T. R. Pak ; S. Rabello ; R. Rubio ; Y. Shen ; S. Singh ; J. M. Spangle ; M. Tasan ; S. Wanamaker ; J. T. Webber ; J. Roecklein-Canfield ; E. Johannsen ; A. L. Barabasi ; R. Beroukhim ; E. Kieff ; M. E. Cusick ; D. E. Hill ; K. Munger ; J. A. Marto ; J. Quackenbush ; F. P. Roth ; J. A. DeCaprio ; M. Vidal
Nature Publishing Group (NPG)
Published 2012Staff ViewPublication Date: 2012-07-20Publisher: Nature Publishing Group (NPG)Print ISSN: 0028-0836Electronic ISSN: 1476-4687Topics: BiologyChemistry and PharmacologyMedicineNatural Sciences in GeneralPhysicsKeywords: Adenoviridae/genetics/metabolism/pathogenicity ; Gene Expression Profiling ; Gene Expression Regulation, Neoplastic ; Genes, Neoplasm/*genetics ; Genome, Human/*genetics ; Herpesvirus 4, Human/genetics/metabolism/pathogenicity ; *Host-Pathogen Interactions/genetics ; Humans ; Neoplasms/*genetics/*metabolism/pathology ; Oncogenic Viruses/genetics/metabolism/*pathogenicity ; Open Reading Frames/genetics ; Papillomaviridae/genetics/metabolism/pathogenicity ; Polyomavirus/genetics/metabolism/pathogenicity ; Receptors, Notch/metabolism ; Signal Transduction ; Two-Hybrid System Techniques ; Viral Proteins/genetics/*metabolismPublished by: -
3Articles: DFG German National LicensesStaff View
ISSN: 1438-2385Keywords: Key words Biscuit ; trans Fatty acids ; Capillary gas-liquid chromatographySource: Springer Online Journal Archives 1860-2000Topics: Process Engineering, Biotechnology, Nutrition TechnologyNotes: Abstract In this research, fatty acid composition and total trans fatty acid contents of six types of biscuit produced by four different Turkish companies were determined by capillary gas-liquid chromatography. Total fat contents of the biscuit samples ranged between 8.5% and 26.0%. The highest fat content was determined in sesame biscuits (average 24.4%) and the lowest in petit beurre biscuits (average 13.5%). Total fat contents varied even for the same type of biscuit as a result of the use of different recipes by each company. The major fatty acids in the samples were C16 : 0, C18 : 0, trans C18 : 1, C18 : 1, trans C18 : 2 and C18 : 2. Depending on the biscuit type, total unsaturated fatty acid contents were between 52.1% and 72.8%. The ranges of total trans fatty acid contents in biscuit types were petit beurre 1.9–29.0%, sesame 15.0–23.1%, baby 3.0–30.5%, oat 17.6–22.4%, cocoa 1.5–22.9% and finger 1.0–24.7%. It is clear from the results that the percentage of trans fatty acids in the total fat content is significant because of the use of hydrogenated vegetable oils in biscuit production.Type of Medium: Electronic ResourceURL: