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1Latest Papers from Table of Contents or Articles in PressStaff View
Publication Date: 2018-12-13Publisher: American Chemical Society (ACS)Topics: Chemistry and PharmacologyPublished by: -
2Latest Papers from Table of Contents or Articles in PressA. P. Boyle ; C. L. Araya ; C. Brdlik ; P. Cayting ; C. Cheng ; Y. Cheng ; K. Gardner ; L. W. Hillier ; J. Janette ; L. Jiang ; D. Kasper ; T. Kawli ; P. Kheradpour ; A. Kundaje ; J. J. Li ; L. Ma ; W. Niu ; E. J. Rehm ; J. Rozowsky ; M. Slattery ; R. Spokony ; R. Terrell ; D. Vafeados ; D. Wang ; P. Weisdepp ; Y. C. Wu ; D. Xie ; K. K. Yan ; E. A. Feingold ; P. J. Good ; M. J. Pazin ; H. Huang ; P. J. Bickel ; S. E. Brenner ; V. Reinke ; R. H. Waterston ; M. Gerstein ; K. P. White ; M. Kellis ; M. Snyder
Nature Publishing Group (NPG)
Published 2014Staff ViewPublication Date: 2014-08-29Publisher: Nature Publishing Group (NPG)Print ISSN: 0028-0836Electronic ISSN: 1476-4687Topics: BiologyChemistry and PharmacologyMedicineNatural Sciences in GeneralPhysicsKeywords: Animals ; Binding Sites ; Caenorhabditis elegans/*genetics/growth & development ; Chromatin Immunoprecipitation ; Conserved Sequence/genetics ; Drosophila melanogaster/*genetics/growth & development ; *Evolution, Molecular ; Gene Expression Regulation/*genetics ; Gene Expression Regulation, Developmental/genetics ; Gene Regulatory Networks/*genetics ; Genome/genetics ; Humans ; Molecular Sequence Annotation ; Nucleotide Motifs/genetics ; Organ Specificity/genetics ; Transcription Factors/genetics/*metabolismPublished by: -
3Latest Papers from Table of Contents or Articles in PressC. L. Araya ; T. Kawli ; A. Kundaje ; L. Jiang ; B. Wu ; D. Vafeados ; R. Terrell ; P. Weissdepp ; L. Gevirtzman ; D. Mace ; W. Niu ; A. P. Boyle ; D. Xie ; L. Ma ; J. I. Murray ; V. Reinke ; R. H. Waterston ; M. Snyder
Nature Publishing Group (NPG)
Published 2015Staff ViewPublication Date: 2015-11-13Publisher: Nature Publishing Group (NPG)Print ISSN: 0028-0836Electronic ISSN: 1476-4687Topics: BiologyChemistry and PharmacologyMedicineNatural Sciences in GeneralPhysicsPublished by: -
4Latest Papers from Table of Contents or Articles in PressC. L. Araya ; T. Kawli ; A. Kundaje ; L. Jiang ; B. Wu ; D. Vafeados ; R. Terrell ; P. Weissdepp ; L. Gevirtzman ; D. Mace ; W. Niu ; A. P. Boyle ; D. Xie ; L. Ma ; J. I. Murray ; V. Reinke ; R. H. Waterston ; M. Snyder
Nature Publishing Group (NPG)
Published 2014Staff ViewPublication Date: 2014-08-29Publisher: Nature Publishing Group (NPG)Print ISSN: 0028-0836Electronic ISSN: 1476-4687Topics: BiologyChemistry and PharmacologyMedicineNatural Sciences in GeneralPhysicsKeywords: Animals ; Binding Sites ; Caenorhabditis elegans/cytology/embryology/*genetics/*growth & development ; Caenorhabditis elegans Proteins/metabolism ; Cell Lineage ; Chromatin Immunoprecipitation ; Gene Expression Regulation, Developmental/*genetics ; Genome, Helminth/*genetics ; Genomics ; Larva/cytology/genetics/growth & development/metabolism ; Protein Binding ; *Spatio-Temporal Analysis ; Transcription Factors/*metabolismPublished by: -
5Articles: DFG German National LicensesSandifer, S. Hope ; Wilkins, R. Terrell ; Whitlock, Norris H. ; Virella, Gabriel ; Loadholt, Claude B. ; Leitner, Thomas C.
Springer
Published 1979Staff ViewISSN: 1432-0800Source: Springer Online Journal Archives 1860-2000Topics: Energy, Environment Protection, Nuclear Power EngineeringMedicineNotes: Conclusions There was evidence of mild renal dysfunction in three of the cadmium-exposed individuals out of the total of 39. However, in none of them did we find a fully developed tubular proteinuria in which moderate increases of total proteinuria, increased lysozymuria and beta-2 microglobulinuria, and excretion of low molecular weight proteins by SDS-PAGE would also be found. Out of the four parameters determined, only one patient had three of them in the abnormal range, but this patient showed predominant elimination of high molecular weight proteins, compatible with glomerular damage, an unexpected finding in cadmium poisoning. Renal dysfunction was detected in one control subject who had increased total protein classified as tubular. There were two abnormal SDS-PAGE patterns found in the control group in which the other parameters measured were normal as was the case in the cadmium exposed patients.Type of Medium: Electronic ResourceURL: -
6Articles: DFG German National LicensesSandifer, S. Hope ; Cupp, Claude M. ; Wilkins, R. Terrell ; Loadholt, Boyd ; Schuman, S. H.
Springer
Published 1981Staff ViewISSN: 1432-0703Source: Springer Online Journal Archives 1860-2000Topics: Energy, Environment Protection, Nuclear Power EngineeringMedicineNotes: Abstract Twenty-seven pesticide workers with elevated blood levels of dieldrin (⩾15 ppb) were involved in a case-control study which included history and physical examination, comprehensive neurological evaluation, laboratory tests, and psychological and psychomotor testing. No clinically important differences were found on history, physical, specialized neurological tests, or laboratory examination. The exposed group showed a statistically significant difference in five out of 58 psychological (P) and psychomotor (PM) tests—at least three would be expected by chance (p⩽ .05). In only one of these tests was there any significant correlation with dieldrin levels. Even though the exposed group had worse scores than the control group in 47 of 58 P-PM tests, such scores were, with a few exceptions, in the normal range of values. Elevated blood levels of dieldrin encountered in this study do not appear to have any chronic deleterious effects on health, as measured by conventional medical work-up and extensive central nervous system testing.Type of Medium: Electronic ResourceURL: -
7Articles: DFG German National LicensesStaff View
ISSN: 1432-0509Keywords: Angiography, embolization technique ; Liver, arteriovenous fistulaSource: Springer Online Journal Archives 1860-2000Topics: MedicineNotes: Abstract Two cases of traumatic hemobilia are presented in which hemorrhage was controlled by transcatheter vascular occlusion with stainless steel coils. Embolie therapy was safely performed without liver necrosis, despite the presence of portal hypertension in 1 patient. The technique is a useful alternative to surgery, which did not control hemorrhage in 1 case.Type of Medium: Electronic ResourceURL: -
8FIS Bildung LiteraturdatenbankStaff View
Type of Medium: articlePublication Date: 2018Keywords: Bildungsforschung ; Identitätsentwicklung ; Soziale Benachteiligung ; Naturwissenschaften ; Studium ; Schwarze FrauIn: Science education, Bd. 102 (2018) H. 6, S. 1363-1393, 0036-83261098-237XLanguage: English -
9Latest Papers from Table of Contents or Articles in PressKudron, M. M., Victorsen, A., Gevirtzman, L., Hillier, L. W., Fisher, W. W., Vafeados, D., Kirkey, M., Hammonds, A. S., Gersch, J., Ammouri, H., Wall, M. L., Moran, J., Steffen, D., Szynkarek, M., Seabrook-Sturgis, S., Jameel, N., Kadaba, M., Patton, J., Terrell, R., Corson, M., Durham, T. J., Park, S., Samanta, S., Han, M., Xu, J., Yan, K.-K., Celniker, S. E., White, K. P., Ma, L., Gerstein, M., Reinke, V., Waterston, R. H.
Genetics Society of America (GSA)
Published 2018Staff ViewPublication Date: 2018-02-28Publisher: Genetics Society of America (GSA)Print ISSN: 0016-6731Topics: BiologyPublished by: -
10Articles: DFG German National LicensesTERRELL, R. N. ; RHEE, K. S. ; DUTSON, T. R. ; SMITH, J. C. ; SHULTS, G. W.
Oxford, UK : Blackwell Publishing Ltd
Published 1985Staff ViewISSN: 1745-4557Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Process Engineering, Biotechnology, Nutrition TechnologyNotes: Three types of restructured roasts were made from beef rounds, with or without antioxidants: (1) roasts made with top and bottom round pieces weighing 0.343-0.680 kg; (2) roasts made with top and bottom round pieces weighing 0.113-0.343 kg; and (3) roasts made with knuckles and gracilis muscles of rounds that were ground through a 3-hole kidney-shaped plate. All roasts were precooked, stored at -17°C for 10-14 days, and then reheated. Total weight loss (precooking loss + reheating loss), proximate composition and thiobarbituric acid values for lipid oxidation were not different (P〉0.05) among the three types of roasts. Juiciness and overall palatability scores were higher (P〈0.05) for roasts made with ground knuckles and gracilis muscles of the round than for the other two types of roasts. Within each roast type, use of antioxidants did not affect (P〈0.05) any of the properties determined.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: Fifteen bone-in hams were injected with curing solutions (five treatments) in which sodium chloride (NaCl) was completely (100%) or partially (50%) replaced with equivalent ionic strengths of either potassium chloride (KCl) or lithium chloride (LiCl). Sodium-containing additives were replaced with potassium-containing additives in four of the treatments. Curing solutions made with LiCl had the lowest pH value (P〈0.05); those made with KCl (100% or 50%) had the highest (P〈0.05) pH value. Use of KCI (100% or 50%) numerically increased salometer values of curing solutions about 5° above those values for controls. Curing solutions made with LiCl (100%) had salometer values that were about 11° to 14° lower than controls. Hams in which NaCl was completely (100%) or partially (50%) replaced by use of KCI had the most (P〈0.05) off-flavor. Because of its toxicity, LiCl is not GRAS approved and we do not recommend its use, but its use in this study resulted in sensory values that more closely approximated those achieved with NaCl than did use of KCl.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: Triplicate 4.5 kg batches of frankfurters formulated with either pork/beef or mechanically deboned turkey (MDT) were made to replace all (100%) or part (35%) of the sodium chloride (NaCl) with either potassium chloride (KCl), magnesium chloride (MgCl2) or lithium chloride (LiCl). Regardless of storage period or formulation, replacing all of the NaCl with either KCl or MgCl2 was detrimental to flavor. This same replacement with LiCl was not detrimental to flavor in pork/beef formulations. Data suggest that MgCl2 would not be a satisfactory substitute for NaCl in these formulations; however, replacing 35% of the NaCl with KCl may be possible. Because of its toxicity, LiCl is not GRAS-approved and we do not recommend its use but, its use in this study more closely approximated the sensory properties of NaCl than either KCl or MgCl2.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: Preblends of prerigor or postrigor pork with 2 or 4% salt were used to make sausages with finished product salt contents of 2.5 or 1.5% and with or without sodium tripolyphosphate. pH values increased (P 〉 0.001) when sausages were made with preblends of 4% salt or when phosphate was used. Reducing salt contents from 2.5 to 1.5% did not (P 〈 0.05) affect physical, chemical or sensory properties except for saltiness and Instron force of rupture values. Firmness of sausages increased (P 〈 0.05) when sodium tripolyphosphate or preblends with 4% salt were used. Data suggest that salt levels could be reduced 50% without detrimentally affecting physical, chemical or sensory properties of these frankfurter-type sausages.Type of Medium: Electronic ResourceURL: -
14Articles: DFG German National LicensesGRIFFIN, D. B. ; SAVELL, J. W. ; SMITH, G. C. ; VANDERZANT, C. ; TERRELL, R. N. ; LIND, K. D. ; GALLOWAY, D. E.
Oxford, UK : Blackwell Publishing Ltd
Published 1982Staff ViewISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: Vacuum packaged beef strip loins (n = 72) were stored (2 ° 1°C) for either 0, 12 or 24 days before fabrication; steaks were packaged and displayed (2°C or 7°C) up to 6 days in oxygen-permeable film or up to 30 days in vacuum packages (medium or high oxygen-barrier film). Steaks displayed at 2°C, rather than 7°C, tended to have higher overall appearance scores especially when steaks were from 12 or 24 day subprimals. Overall palatability of vacuum packaged steaks was unacceptable after 10–15 days of display. Vacuum packaged steaks can be displayed for 10 days if: (1) steaks are from relatively fresh subprimals, (2) steaks are vacuum packaged with high oxygen-barrier film, and (3) steaks are displayed at 2°C. Although visual scores for vacuum packaged steaks were acceptable for 20–30 days, off-odors and off-flavors were limiting factors in determining shelf-life.Type of Medium: Electronic ResourceURL: -
15Articles: DFG German National LicensesTERRELL, R. N. ; CRENWELGE, C. H. ; DUTSON, T. R. ; SMITH, G. C.
Oxford, UK : Blackwell Publishing Ltd
Published 1982Staff ViewISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: Junctures of meat containing five nonmuscle protein products were made by use of a technique in which cubes of porcine longissimus muscle were oriented according to three fiber directions and joined together with certain nonmuscle protein products to form blocks. These blocks were cooked (72°C) and their junctures evaluated for viscoelastic properties. Viscoelastic properties were not different (P 〉 0.05) among all comparisons of junctures except for those made with sodium caseinate and no protein product (controls) which did not form a juncture. Junctures made with plasma protein (PP) or egg albumin (EA) had higher numerical values for viscoelastic properties than those made with either isolated soy protein (ISP) or vital wheat gluten (VWG). VWG-junctures had higher numerical values for viscoelastic properties when cooked to 93°C than when cooked to 72°C. The technique of preparing muscle junctures was satisfactory, but techniques for Instron stress-relaxation measurements of junctures need improvement.Type of Medium: Electronic ResourceURL: -
16Articles: DFG German National LicensesTERRELL, R. N. ; SWASDEE, R. L. ; WAN, P. J. ; LUSAS, E. W.
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: Frankfurter-type sausages were made in which 5%, 10%, or 15% of the meat was replaced with the following cottonseed-derived protein products: genetically glandless cottonseed flour (CF); liquid cyclone processed deglanded cottonseed flour (LCPC); genetically glandless cottonseed storage protein isolate (CI). All-meat controls (0% cottonseed protein additive) were formulated at each replacement level with fat contents equivalent to those of the cottonseed protein-added frankfurters. Compared to all-meat controls, frankfurters made with increasing levels of cottonseed proteins generally had higher pH values, less cured color, less firmness of skin, softer texture, and were less desirable as judged by sensory panels. At the 10% and 15% replacement levels, frankfurters containing LCPC, had significantly (P 〈 0.05) lower scores for external and internal visual color, overall satisfaction and bioyield and rupture force values than did Cl-added frankfurters. Simple correlation coefficients suggest that significantly (P 〈 0.05) correlated responses exist within and across replacement levels between pH and sensory panel scores, Instron values and visual color scores.Type of Medium: Electronic ResourceURL: -
17Articles: DFG German National LicensesStaff View
ISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyType of Medium: Electronic ResourceURL: -
18Articles: DFG German National LicensesMATLOCK, R. G. ; TERRELL, R. N. ; SAVELL, J. W. ; RHEE, K. S. ; DUTSON, T. R.
Oxford, UK : Blackwell Publishing Ltd
Published 1984Staff ViewISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: Whole hog sausage patties made with (1) no phosphate, (2) 0.375% sodium tripolyphosphate (STP) and (3) 0.441% Lem-O-Fos® in combination with salt levels of 1.5, 1.0, 0.5, and 0.0% NaCl were frozen and packaged. Use of phosphates decreased off-flavor and rancidity development, improved binding, and increased pH values, cooking yields and scores for saltiness and juiciness. The prooxidant effect of NaCl was masked by the antioxidant properties of STP and Lem-O-Fos®. Extended periods of frozen storage reduced cooking yields, juiciness and texture scores and enhanced development of off-flavor and rancidity. However, use of phosphates or vacuum packaging exhibited an antioxidant effect during extended periods of frozen storage.Type of Medium: Electronic ResourceURL: -
19Articles: DFG German National LicensesMATLOCK, R. G. ; TERRELL, R. N. ; SAVELL, J. W. ; RHEE, K. S. ; DUTSON, T. R.
Oxford, UK : Blackwell Publishing Ltd
Published 1984Staff ViewISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: Whole hog sausage patties made with (1) no phosphate, (2) 0.375% sodium tripolyphosphate (STP) and (3) 0.441% Lem-0-Fos® in combination with salt levels of 1.5, 1.0, 0.5 and 0.0% NaCl were precooked, frozen and packaged. Use of phosphates increased pH values, cooking yield, saltiness and juiciness scores and decreased the formation of off-flavor and rancidity. Higher NaCl levels increased saltiness scores and maintained juiciness scores and reheating yields over extended periods of frozen storage. Sodium chloride alone increased TBA values but did not affect (P 〉 0.05) off-flavor scores. The use of phosphates or vacuum packaging reduced the development of off-flavor and rancidity during extended periods of frozen storage.Type of Medium: Electronic ResourceURL: -
20Articles: DFG German National LicensesTERRELL, R. N. ; CORREA, R. ; And, R. LEU. ; SMITH, G. C.
Oxford, UK : Blackwell Publishing Ltd
Published 1982Staff ViewISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: Semimembranosus muscles from paired sides-electrically stimulated (ES) and not-stimulated (NES)-of mature cows were used to determine effects of certain postmortem treatments (state of rigor/temperature) and of ES on processing properties. ES decreased (P〈0.05) pH values for prerigor, prerigor/frozen and postrigor/frozen muscles, but did not affect (P〉0.05) values for total protein or juice loss during cooking. State of rigor/temperature treatment affected pH and salt-soluble protein (SSP) values more than did ES treatment. pH values differed (P〈0.05) between each state of rigor/temperature treatment for both ES and NES samples. Salt-soluble protein values were higher (P〈0.05) for NES prerigor than for NES postrigor/frozen samples and higher (P〈0.05) for NES postrigor than for NES postrigor/frozen samples. SSP values for ES muscles were higher (P〈0.05) for ES postrigor samples than for ES postrigor/frozen samples but were not different for other comparisons. Regardless of ES treatment, freezing of semimembranosus muscles increased pH values (P〈0.05) and decreased SSP values (P〈0.05) in three of four comparisons.Type of Medium: Electronic ResourceURL: