Search Results - (Author, Cooperation:R. Xiong)
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1Latest Papers from Table of Contents or Articles in PressE. Sahin ; S. Colla ; M. Liesa ; J. Moslehi ; F. L. Muller ; M. Guo ; M. Cooper ; D. Kotton ; A. J. Fabian ; C. Walkey ; R. S. Maser ; G. Tonon ; F. Foerster ; R. Xiong ; Y. A. Wang ; S. A. Shukla ; M. Jaskelioff ; E. S. Martin ; T. P. Heffernan ; A. Protopopov ; E. Ivanova ; J. E. Mahoney ; M. Kost-Alimova ; S. R. Perry ; R. Bronson ; R. Liao ; R. Mulligan ; O. S. Shirihai ; L. Chin ; R. A. DePinho
Nature Publishing Group (NPG)
Published 2011Staff ViewPublication Date: 2011-02-11Publisher: Nature Publishing Group (NPG)Print ISSN: 0028-0836Electronic ISSN: 1476-4687Topics: BiologyChemistry and PharmacologyMedicineNatural Sciences in GeneralPhysicsKeywords: Adenosine Triphosphate/biosynthesis ; Aging/metabolism/pathology ; Animals ; Cardiomyopathies/chemically induced/metabolism/pathology/physiopathology ; Cell Proliferation ; DNA, Mitochondrial/analysis ; Doxorubicin/toxicity ; Gluconeogenesis ; Hematopoietic Stem Cells/metabolism/pathology ; Liver/cytology/metabolism ; Mice ; Mitochondria/*metabolism/*pathology ; Myocardium/cytology/metabolism ; RNA/genetics ; Reactive Oxygen Species/metabolism ; Telomerase/deficiency/genetics ; Telomere/enzymology/genetics/*metabolism/*pathology ; Transcription Factors/antagonists & inhibitors/metabolism ; Tumor Suppressor Protein p53/deficiency/genetics/metabolismPublished by: -
2Latest Papers from Table of Contents or Articles in PressShi, J., Xiong, R., Zhou, T., Su, P., Zhang, X., Qiu, X., Li, H., Li, S., Yu, C., Wang, B., Ding, C., Smithgall, T. E., Zheng, Y.-H.
The American Society for Microbiology (ASM)
Published 2018Staff ViewPublication Date: 2018-05-15Publisher: The American Society for Microbiology (ASM)Print ISSN: 0022-538XElectronic ISSN: 1098-5514Topics: MedicinePublished by: -
3Latest Papers from Table of Contents or Articles in PressYe, H.-Y., Tang, Y.-Y., Li, P.-F., Liao, W.-Q., Gao, J.-X., Hua, X.-N., Cai, H., Shi, P.-P., You, Y.-M., Xiong, R.-G.
American Association for the Advancement of Science (AAAS)
Published 2018Staff ViewPublication Date: 2018-07-13Publisher: American Association for the Advancement of Science (AAAS)Print ISSN: 0036-8075Electronic ISSN: 1095-9203Topics: BiologyChemistry and PharmacologyGeosciencesComputer ScienceMedicineNatural Sciences in GeneralPhysicsKeywords: Chemistry, Materials SciencePublished by: -
4Articles: DFG German National LicensesMeullenet, J.-F. ; Xiong, R. ; Monsoor, M.A. ; Bellman-Homer, T. ; Dias, P. ; Zivanovic, S. ; Fromm, H. ; Liu, Z.
Oxford, UK : Blackwell Publishing Ltd
Published 2002Staff ViewISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: : This study was conducted to identify what constitutes consumer preference for and acceptance of white corn tortilla chips. Consumer overall acceptance of tortill chips was modeled by consumer data for acceptance of appearance, flavor, and texture and by descriptive sensory and/or instrumental data. Internal preference mapping (R2= 0.99) showed that flavor was the most important attribute to consumer overall acceptance followed by texture and appearance. The basic salt attribute and aftertaste attributes of salt, raw masa, and toasted grain aftertastes were important to consumer flavor acceptance, and the attributes of crispness, loose particles, hardness and oily/greasy film were responsible for consumer acceptance of texture. One appearance descriptive attribute (char marks) and 1 instrumental color measurement (a) were significantly related to consumer acceptance of appearance.Type of Medium: Electronic ResourceURL: -
5Articles: DFG German National LicensesXiong, R. ; Meullenet, J-F. ; Hankins, J.A. ; Chung, W.K.
Oxford, UK : Blackwell Publishing Ltd
Published 2002Staff ViewISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: : The effect of deformation (10% to 90%) and deformation rate (0.2 to 10 mm/s) on both maximum compression force and correlation between sensory and instrumental measurements of hardness were investigated for 26 commercial cheeses. Log-linear regression models were used to model the relationship between deformation rate and maximum compression force and fitted well to the relationship, indicating that maximum compression force is a log linear function of deformation rate. Deformation had a large effect on the correlation between sensory and instrumental hardness, while deformation rate had a small effect. The optimal deformation and deformation rate for the maximum correlation were 70% to 90% and 1.0 mm/s, respectively. This implies that an optimal combination of deformation and deformation rate can be used for maximizing the correlation between sensory and instrumental hardness for cheese products.Type of Medium: Electronic ResourceURL: -
6Articles: DFG German National LicensesCAVITT, L.C. ; MEULLENET, J.-F.C. ; XIONG, R. ; OWENS, C.M.
Oxford, UK and Malden, USA : Blackwell Science Inc
Published 2005Staff ViewISSN: 1745-4573Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Process Engineering, Biotechnology, Nutrition TechnologyNotes: This study evaluated the ability of the razor blade (RB) shearing method and various other instrumental shearing methods as a means for developing models to predict tenderness in broiler breast fillets. Breast fillets were subjected to either shear analysis (razor, Allo-Kramer or Warner-Bratzler) or sensory evaluation (trained descriptive or consumer). The relationships between the instrumental and the descriptive sensory attributes exhibited coefficients of determination of 0.53 〈 R2 〈 0.73 for initial hardness and chewdown hardness, while the relationships between the instrumental and the consumer sensory attributes of tenderness acceptability and intensity had coefficients of determination ranging between 0.71 〈 R2 〈 0.97. For both descriptive and consumer sensory analyses, the instrumental shear tests performed similarly for predicting the tenderness of cooked broiler breast meat. The RB shear test for assessing meat tenderness had advantages, in that no sample cutting or weighing was required to execute the test nor was it excessively destructive, as only a small incision was made in the sample.Type of Medium: Electronic ResourceURL: -
7Articles: DFG German National LicensesCAVITT, L. C. ; YOUM, G. W. ; MEULLENET, J. F. ; OWENS, C. M. ; XIONG, R.
Oxford, UK : Blackwell Publishing Ltd
Published 2004Staff ViewISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: : This study was conducted to evaluate a new shearing method for the determination of poultry meat tenderness. Breast fillets were deboned at various postmortem times (0.25 to 24 h) to yield a vast array of tenderness levels. A trained descriptive panel was used to evaluate samples for attributes including initial hardness and chewdown hardness; instrumental measurements included Allo-Kramer (AK) and razor blade (RB) shear and laser sarcomere length determination. The RB shear method exhibited a higher correlation to sensory attributes than the AK method, suggesting that the new razor blade shear method is more advantageous in predicting poultry meat tenderness than the standard AK shear method. This new method not only has a higher sensory predictive value, but also requires shorter sample preparation time than the AK shear test because it is conducted on intact fillets.Type of Medium: Electronic ResourceURL: -
8Articles: 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: : A novel modeling technique named MARS (Multivariate Adaptive Regression Splines) can automate variable selection as well as model selection. The main purpose of this study was to apply MARS to consumer preference mapping using consumer test data for cheese sticks. The results show that MARS was capable of modeling consumer's preference patterns for cheese sticks. One distinct advantage of MARS in preference mapping is that it has the ability to model hedonic-scale response variables (such as overall acceptance, acceptance of appearance, flavor, and texture) from “Just About Right” (JAR) predictor variables (such as color, size, saltiness, breading, and cheese texture). In addition, MARS can reveal the underlying relationship between the predictors and the response in a piecewise regression function. This study shows that MARS has potential uncovering underlying patterns hidden in complex data.Type of Medium: Electronic ResourceURL: -
9Articles: DFG German National LicensesStaff View
ISSN: 0003-2670Keywords: Corticosteroids ; Cortisone ; Differential reaction-rate methods ; Hydrocortisone ; Kalman filter ; Kinetic analysis ; SpectrophotometrySource: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002Topics: Chemistry and PharmacologyType of Medium: Electronic ResourceURL: -
10Articles: DFG German National LicensesStaff View
ISSN: 0277-5387Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002Topics: Chemistry and PharmacologyType of Medium: Electronic ResourceURL: