Search Results - (Author, Cooperation:M. Vaughn)
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1Latest Papers from Table of Contents or Articles in PressN. Rhind ; Z. Chen ; M. Yassour ; D. A. Thompson ; B. J. Haas ; N. Habib ; I. Wapinski ; S. Roy ; M. F. Lin ; D. I. Heiman ; S. K. Young ; K. Furuya ; Y. Guo ; A. Pidoux ; H. M. Chen ; B. Robbertse ; J. M. Goldberg ; K. Aoki ; E. H. Bayne ; A. M. Berlin ; C. A. Desjardins ; E. Dobbs ; L. Dukaj ; L. Fan ; M. G. FitzGerald ; C. French ; S. Gujja ; K. Hansen ; D. Keifenheim ; J. Z. Levin ; R. A. Mosher ; C. A. Muller ; J. Pfiffner ; M. Priest ; C. Russ ; A. Smialowska ; P. Swoboda ; S. M. Sykes ; M. Vaughn ; S. Vengrova ; R. Yoder ; Q. Zeng ; R. Allshire ; D. Baulcombe ; B. W. Birren ; W. Brown ; K. Ekwall ; M. Kellis ; J. Leatherwood ; H. Levin ; H. Margalit ; R. Martienssen ; C. A. Nieduszynski ; J. W. Spatafora ; N. Friedman ; J. Z. Dalgaard ; P. Baumann ; H. Niki ; A. Regev ; C. Nusbaum
American Association for the Advancement of Science (AAAS)
Published 2011Staff ViewPublication Date: 2011-04-23Publisher: American Association for the Advancement of Science (AAAS)Print ISSN: 0036-8075Electronic ISSN: 1095-9203Topics: BiologyChemistry and PharmacologyComputer ScienceMedicineNatural Sciences in GeneralPhysicsKeywords: Centromere/genetics/physiology/ultrastructure ; DNA Transposable Elements ; Evolution, Molecular ; Gene Expression Profiling ; Gene Expression Regulation, Fungal ; Genes, Mating Type, Fungal ; *Genome, Fungal ; Genomics ; Glucose/metabolism ; Meiosis ; Molecular Sequence Annotation ; Molecular Sequence Data ; Phylogeny ; RNA, Antisense/genetics ; RNA, Fungal/genetics ; RNA, Small Interfering/genetics ; RNA, Untranslated/genetics ; Regulatory Elements, Transcriptional ; Schizosaccharomyces/*genetics/growth & development/metabolism ; Schizosaccharomyces pombe Proteins/genetics/metabolism ; Sequence Analysis, DNA ; Species Specificity ; Transcription Factors/genetics/metabolism ; Transcription, GeneticPublished by: -
2Latest Papers from Table of Contents or Articles in PressAnderson, S. N., Zynda, G. J., Song, J., Han, Z., Vaughn, M. W., Li, Q., Springer, N. M.
Genetics Society of America (GSA)
Published 2018Staff ViewPublication Date: 2018-06-01Publisher: Genetics Society of America (GSA)Electronic ISSN: 2160-1836Topics: BiologyPublished by: -
3Articles: DFG German National LicensesVAUGHN, M. W. ; WALLACE, D. P. ; FORSTER, B. D.
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: Raw and cooked pigs'feet and tails were compared for yield, proximate composition, mineral, vitamin, amino acid, protein efficiency ratio (PER) (calculated from amino acid compositions), saturated and polyunsaturated fats; and cholesterol content, The raw yields for pigs' feet and tails were 42.2 and 69.9%, respectively. Corresponding values for cooking losses were 9.4 and 13.0%. Cooking the two products resulted in significant increases in moisture content. Cooked pigs' feet produced significant losses of protein, fat, ash, and caloric values, while cooked pigs' tails showed none. Cooked pigs' feet and tails resulted in some changes in minerals, vitamins, amino acids, and polyunsaturated fat. There was no significant difference between the saturated fats and cholesterol in the raw and cooked products. The PER values of pigs' feet were lower than those of pigs' tails.Type of Medium: Electronic ResourceURL: -
4Articles: DFG German National LicensesVAUGHN, M. W. ; WALLACE, D. P. ; FORSTER, B. W.
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: Raw and cooked pigs' ears tissue were compared for yield, proximate mineral, vitamin, amino acid, saturated and polyunsaturated fats, and cholesterol composition and for protein efficiency ratio. The raw yield was 94.7%, a cooking loss of 1.8%, while the total loss was 7.1%. Cooking these connective tissues indicated a significant increase in moisture apparently due to gelatinized collagen. Cooking produced significant losses of protein and caloric values. There were some changes in minerals, vitamins, and amino acids. The raw and cooked tissue data revealed negative vitamins A and C and a significant difference for thiamin, riboflavin, and polyunsaturated fats; but no significant difference for saturated fats and cholesterol. Protein evaluation results clearly indicated that the estimated PER predicted the PER of the pigs' ears tissue within ±2 of the corrected rat bioassay PER. The corrected and est. PER for raw ears were 0.60 and 0.71, respectively, while the corrected and est. PER for cooked ears were 0.68 and 0.81: respectively.Type of Medium: Electronic ResourceURL: -
5Articles: DFG German National LicensesVAUGHN, M. W. ; WALLACE, D. P. ; FORSTER, B. W.
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: Three brands of frozen raw chitterlings were used to determine yield, total waste and distribution of waste in preparation and cooking based on purchased weights. Raw and cooked tissue were compared for proximate composition, minerals, vitamins, amino acids, estimated protein efficiency ratios (Est. PER), saturated and polyunsaturated fats and cholesterol. The yield was 37.8%, while the total wastage was 62.2%. The moisture content was significantly lower for the cooked tissue. Cooking produced significant losses of protein and fat. The caloric content for the cooked tissue was significantly higher than for the raw tissue. There were some changes in minerals, vitamins, amino acids, saturated fats and cholesterol content due to cooking. The raw and cooked tissue revealed no significant difference for riboflavin and niacin. The estimated PER's Alsmeyer et al. (1974) [Food Technol. 28(7): 34] using Eq 3 indicated lower values than Eq 1 and 2. There was no significant difference in C18:2 in raw and cooked tissue. There was a significant decrease in cholesterol content in the cooked tissue.Type of Medium: Electronic ResourceURL: -
6Articles: DFG German National LicensesStaff View
ISSN: 1095-9270Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: ArchaeologyNotes: Materials and methods for the recovery and analysis of microscopic plant remains in underwater archaeology. This article explores formation of underwater sites, preservation and potential contamination of botanical remains, sampling techniques, benefits of sampling and searching for microscopic remains including pollen, phytoliths, cystoliths, starch grains, epidermal tissue, and cellulose fibre, and conservation and archiving of archaeobotanical samples. Materials such as ship's caulking, surrounding sediment matrices, bilge sediments, and organic remains found inside various types of cargo containers can contain microscopic plant remains that become botanical fingerprints used to identify cargoes, ship's foods, onshore vegetation, location of a ship's home port, and plants used to make rope, basketry, and matting.Type of Medium: Electronic ResourceURL: -
7Articles: DFG German National LicensesVAUGHN, M. S. ; HUANG, F. F. Y. ; RAMIREZ, C. R.
London : Periodicals Archive Online (PAO)
Published 1995Staff ViewISSN: 0007-0955Topics: LawURL: -
8Articles: DFG German National LicensesGagnon, C. ; Kelly, S. ; Manganiello, V. ; Vaughn, M. ; Strittmatter, W. ; Hoffman, A. ; Hirata, F.
Oxford, UK : Blackwell Publishing Ltd
Published 1980Staff ViewISSN: 1749-6632Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Natural Sciences in GeneralType of Medium: Electronic ResourceURL: -
9Articles: DFG German National LicensesStaff View
ISSN: 1433-3058Keywords: Explanation capability ; Interpretation ; Knowledge discovery ; Rule induction ; Safety critical ; Validation and verificationSource: Springer Online Journal Archives 1860-2000Topics: Computer ScienceMathematicsNotes: Abstract This paper interprets the outputs from a Multilayer Perceptron (MLP) network that performs a whole life assurance risk assessment task. Using a new method published by the first author, the paper finds the significant, or key, inputs that the network uses to classify applicants for whole life assurance into standard and non-standard risk. The ranking of the significant inputs enables the knowledge learned by the network during training to be presented in the form of data relationships and induced rules which show that the network learns sensibly and effectively when compared with the training data set. This study demonstrates the potential value of the knowledge discovery method for MLP network validation and case-by-case interpretation both during network learning and network use. This has important implications for safety critical systems.Type of Medium: Electronic ResourceURL: