Search Results - (Author, Cooperation:S. Deshpande)
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1Latest Papers from Table of Contents or Articles in PressPonath, P., Menezes, D., Pan, C., Chen, B., Oyasu, M., Strachan, D., Le; Blanc, H., Sun, H., Wang, X.-T., Rangan, V. S., Deshpande, S., Cristea, S., Park, K.-S., Sage, J., Cardarelli, P. M.
The American Association for Cancer Research (AACR)
Published 2018Staff ViewPublication Date: 2018-10-16Publisher: The American Association for Cancer Research (AACR)Print ISSN: 1078-0432Electronic ISSN: 1557-3265Topics: MedicinePublished by: -
2Latest Papers from Table of Contents or Articles in PressKellen Chen, Andrea Vigliotti, Mattia Bacca, Robert M. McMeeking, Vikram S. Deshpande, Jeffrey W. Holmes
National Academy of Sciences
Published 2018Staff ViewPublication Date: 2018-01-31Publisher: National Academy of SciencesPrint ISSN: 0027-8424Electronic ISSN: 1091-6490Topics: BiologyMedicineNatural Sciences in GeneralPublished by: -
3Latest Papers from Table of Contents or Articles in PressN. D. Young ; F. Debelle ; G. E. Oldroyd ; R. Geurts ; S. B. Cannon ; M. K. Udvardi ; V. A. Benedito ; K. F. Mayer ; J. Gouzy ; H. Schoof ; Y. Van de Peer ; S. Proost ; D. R. Cook ; B. C. Meyers ; M. Spannagl ; F. Cheung ; S. De Mita ; V. Krishnakumar ; H. Gundlach ; S. Zhou ; J. Mudge ; A. K. Bharti ; J. D. Murray ; M. A. Naoumkina ; B. Rosen ; K. A. Silverstein ; H. Tang ; S. Rombauts ; P. X. Zhao ; P. Zhou ; V. Barbe ; P. Bardou ; M. Bechner ; A. Bellec ; A. Berger ; H. Berges ; S. Bidwell ; T. Bisseling ; N. Choisne ; A. Couloux ; R. Denny ; S. Deshpande ; X. Dai ; J. J. Doyle ; A. M. Dudez ; A. D. Farmer ; S. Fouteau ; C. Franken ; C. Gibelin ; J. Gish ; S. Goldstein ; A. J. Gonzalez ; P. J. Green ; A. Hallab ; M. Hartog ; A. Hua ; S. J. Humphray ; D. H. Jeong ; Y. Jing ; A. Jocker ; S. M. Kenton ; D. J. Kim ; K. Klee ; H. Lai ; C. Lang ; S. Lin ; S. L. Macmil ; G. Magdelenat ; L. Matthews ; J. McCorrison ; E. L. Monaghan ; J. H. Mun ; F. Z. Najar ; C. Nicholson ; C. Noirot ; M. O'Bleness ; C. R. Paule ; J. Poulain ; F. Prion ; B. Qin ; C. Qu ; E. F. Retzel ; C. Riddle ; E. Sallet ; S. Samain ; N. Samson ; I. Sanders ; O. Saurat ; C. Scarpelli ; T. Schiex ; B. Segurens ; A. J. Severin ; D. J. Sherrier ; R. Shi ; S. Sims ; S. R. Singer ; S. Sinharoy ; L. Sterck ; A. Viollet ; B. B. Wang ; K. Wang ; M. Wang ; X. Wang ; J. Warfsmann ; J. Weissenbach ; D. D. White ; J. D. White ; G. B. Wiley ; P. Wincker ; Y. Xing ; L. Yang ; Z. Yao ; F. Ying ; J. Zhai ; L. Zhou ; A. Zuber ; J. Denarie ; R. A. Dixon ; G. D. May ; D. C. Schwartz ; J. Rogers ; F. Quetier ; C. D. Town ; B. A. Roe
Nature Publishing Group (NPG)
Published 2011Staff ViewPublication Date: 2011-11-18Publisher: Nature Publishing Group (NPG)Print ISSN: 0028-0836Electronic ISSN: 1476-4687Topics: BiologyChemistry and PharmacologyMedicineNatural Sciences in GeneralPhysicsKeywords: *Biological Evolution ; *Genome, Plant ; Medicago truncatula/*genetics/*microbiology ; Molecular Sequence Data ; Nitrogen Fixation/genetics ; Rhizobium/*physiology ; Soybeans/genetics ; *Symbiosis ; Synteny ; Vitis/geneticsPublished by: -
4Latest Papers from Table of Contents or Articles in PressRasche, L., Angtuaco, E. J., Alpe, T. L., Gershner, G. H., McDonald, J. E., Samant, R. S., Kumar, M., Van Hemert, R., Epstein, J., Deshpande, S., Tytarenko, R., Yaccoby, S., Hillengass, J., Thanendrarajan, S., Schinke, C., van Rhee, F., Zangari, M., Walker, B. A., Barlogie, B., Morgan, G. J., Davies, F. E., Weinhold, N.
American Society of Hematology (ASH)
Published 2018Staff ViewPublication Date: 2018-07-06Publisher: American Society of Hematology (ASH)Print ISSN: 0006-4971Electronic ISSN: 1528-0020Topics: BiologyMedicineKeywords: Multiple Myeloma, Lymphoid Neoplasia, Clinical Trials and ObservationsPublished by: -
5Latest Papers from Table of Contents or Articles in PressStaff View
Publication Date: 2018-02-09Publisher: American Association for the Advancement of Science (AAAS)Electronic ISSN: 2375-2548Topics: Natural Sciences in GeneralPublished by: -
6Articles: DFG German National LicensesLu, J. ; Deshpande, S. V. ; Gulari, E. ; Kanicki, J. ; Warren, W. L.
[S.l.] : American Institute of Physics (AIP)
Published 1996Staff ViewISSN: 1089-7550Source: AIP Digital ArchiveTopics: PhysicsNotes: Ultraviolet light induced changes in polyimide liquid-crystal alignment films were investigated. Infrared, UV-visible, x-ray photoelectron spectroscopy, and electron-spin-resonance measure- ments indicated that bond breaking and subsequent oxidation reactions occur in polyimide films (SE7210, OCG284, DuPont 2555 and 2540) during the broadband UV illumination in air. Mechanical rubbing has no effect on the optical and magnetic properties but it causes the removal of the UV-exposed film. Capacitance–voltage measurements indicate that there is a slight decrease in dielectric constant and creation of net negative charges in the film after UV exposure. Sur- face tension of polyimide films before and after UV illumination and changes in the pretilt angle of the polyimide surface following UV exposure have also been studied. The decrease in pretilt angle following UV illumination is attributed to an increase in surface tension. Our results indicate that a simple UV technique can be used to achieve domain divided liquid-crystal pixel electrode design with improved viewing characteristics. © 1996 American Institute of Physics.Type of Medium: Electronic ResourceURL: -
7Articles: DFG German National LicensesKhosravi, Ali Azam ; Kundu, Manisha ; Jatwa, Lalita ; Deshpande, S. K. ; Bhagwat, U. A. ; Sastry, Murali ; Kulkarni, S. K.
Woodbury, NY : American Institute of Physics (AIP)
Published 1995Staff ViewISSN: 1077-3118Source: AIP Digital ArchiveTopics: PhysicsNotes: Free-standing powder of zinc sulphide quantum particles has been synthesized using a chemical route. X-ray diffraction analysis shows that the diameter of the particles is ∼21±2 A(ring) which is smaller than the Bohr exciton diameter for zinc sulphide. UV absorption shows an excitonic peak centered at ∼300 nm corresponding to an energy gap of 4.1±0.1 eV. These particles show a luminescence band at ∼424 nm. The quantum particles could be doped with copper during synthesis without altering the UV absorption or x-ray diffraction pattern. However, doping shifted the luminescence to 480 nm, green wavelength in the visible region. © 1995 American Institute of Physics.Type of Medium: Electronic ResourceURL: -
8Articles: DFG German National LicensesStaff View
ISSN: 1745-4557Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Process Engineering, Biotechnology, Nutrition TechnologyNotes: Factors affecting the cooking, physical, chemical, and biological characteristics of field peas and white beans were studied after 147 days’ storage under northern temperate climatic conditions. Cooking time, hydration and swelling characteristics, phytate levels, fat acidity values (FAV), off-odor and visible mold development were assessed. Among the different initial moisture contents and storage temperature regimens investigated, only the highest temperature regimen (44C declining to 15C) was associated with a noticeable reduction in the cooking quality of peas and beans. Although a gradual decline was seen in the hydration and swelling characteristics of both legumes, and in phytate levels of peas stored at the 44C to 15C regimen, no single factor appeared to explain the changes in cooking quality of peas and beans stored at high temperatures. Correlation analyses indicated the association of high levels of conductivity and FAV with poor hydration characteristics and off-odor development in the two legumes.Type of Medium: Electronic ResourceURL: -
9Articles: DFG German National LicensesStaff View
ISSN: 1365-2044Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: MedicineType of Medium: Electronic ResourceURL: -
10Articles: DFG German National LicensesStaff View
ISSN: 1365-2044Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: MedicineType of Medium: Electronic ResourceURL: -
11Articles: DFG German National LicensesStaff View
ISSN: 1365-2044Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: MedicineType of Medium: Electronic ResourceURL: -
12Articles: DFG German National LicensesSandra, A. ; Srinivas, C. R. ; Deshpande, S. C.
Oxford, UK : Blackwell Publishing Ltd
Published 1998Staff ViewISSN: 1600-0536Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: MedicineType 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: The role of seed microstructure in initial water uptake during the soaking of Phaseolus and winged bean seeds was investigated. Considering their relatively small area, hilum and micropyle seemed to be the most important structural features influencing the initial water uptake. Seed coat played a dominant role only after its initial resistance to water uptake was overcome. Varieties with high initial water uptake also had relatively thin seed coats, a loosely arranged cell structure on the raphe-side of the hilum, a deeply grooved hilar fissure, and a narrow tracheid bar. Water absorption in legumes appeared to be a complex process with the seed coat, hilum and micropyle together constituting an integrated water absorption system.Type of Medium: Electronic ResourceURL: -
14Articles: 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: Model system interactions between five different legume starches (azuki red bean, split yellow pea, small red bean, bush bean, and California kidney bean), potato starch, amylose, and amylopectin and two phenolic compounds - tannic acid and catechin - were investigated. The amounts of tannic acid and catechin associated with different starches and starch fractions at room temperature (21°C) ranged, respectively, from 261-652 and 123-586 Mg catechin equivalents/100 mg starch. Heating the systems at 95°C for 30 min decreased the quantities of tannic acid and catechin associated with different starches (151-417 and 147-378 μg catechin equivalents/100 mg starch of tannic acid and catechin, respectively). Bound tannic acid and catechin decreased the in vitro digestibility of the starches.Type of Medium: Electronic ResourceURL: -
15Articles: DFG German National LicensesDESHPANDE, S. S. ; SATHE, S. K. ; RANGNEKAR, P. D. ; SALUNKHE, D. K.
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: Black gram (Phaseolus mungo L.) starch was modified by heat and moisture treatments, acetylation, oxidation, cross-linking, and adding free fatty acids (palmitic, stearic, and linoleic). Heat and low moisture treatment, acetylation, oxidation, and cross-linking lowered the starch gelatinization temperature by 1–6°C, while adding fatty acids and the high moisture-heat treatment raised it by 1–4°C. All modifications caused an increase in least gelation concentration of starch. High moisture-heat treatment increased both water and oil absorption of starch. At 95°C, heat-moisture treated, acetylated, and oxidized starches were more soluble, while fatty acid treated and cross-linked starches were less soluble compared to raw starch. The modified starches had greater swelling capacity and solubility at pH 2.0 and 10.0. Heat-moisture treated and chemically modified starches had lower swelling capacity (at 95°C) than that of isolated starch, whereas addition of fatty acids increased it.Type of Medium: Electronic ResourceURL: -
16Articles: DFG German National LicensesSATHE, S. K. ; DESHPANDE, S. S. ; SALUNKHE, D. K.
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: Functional and electrophoretic properties of the seed flour and a protein concentrate prepared by alkaline extraction from lupin seeds (Lupinus mutabilis, cultivar H-6) were investigated. SDS-PAGE indicated presence of 13 and 12 subunits in the seed flour proteins and the protein concentrate, respectively. Lupin protein concentrate had good water and oil absorption and gelation properties. Solubility of lupin proteins was minimum at a pH of 4.0 but increased rapidly beyond pH 5.0. Foaming capacity of the protein concentrate could be improved by increasing concentration as well as by adding NaCl and was influenced by pH and incorporation of certain carbohydrates. Emulsion properties of lupin proteins were concentration and pH dependent. Moist heat improved the in vitro digestibility of the seed proteins. The seed flour as well as the protein concentrate did not have detectable trypsin, chymotrypsin, and α-amylase inhibitory activities.Type of Medium: Electronic ResourceURL: -
17Articles: DFG German National LicensesSATHE, S. K. ; DESHPANDE, S. S. ; SALUNKHE, D. K.
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: A protein concentrate (71.45% protein on a dry weight basis) was prepared from winged bean [Psophocarpus tetragonolobus (L.) DC] seeds. Solubility of the protein concentrate was minimal at a pH of 4.0. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of the bean flour proteins and protein concentrate indicated 9 subunits each, with apparent molecular weight ranges of 27,000–380,000 and 14,200–143,000 daltons, respectively. Least gelation concentrations and water and oil absorption capacities of the seed flour and the protein concentrate were determined. Emulsion and foaming properties of the protein concentrate were investigated. Effect of moist heat on seed protein digestibility was assessed in vitro. Protein concentrate had lower tannins and trypsin, chymotrypsin, and α-amylase inhibitory activities compared to bean flour.Type of Medium: Electronic ResourceURL: -
18Articles: 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: Several parameters that might influence the vanillin assay for tannin analysis of dry bean (Phaseolus vulgatis L.) varieties were investigated. The assayable tannin content decreased with decreasing particle size of the bean flours. Time elapsed after grinding as well as storage under high humidity conditions markedly influenced tannin assays. The solubihty of tannins was dependent on the type of solvent used, with methanolic extraction requiring shorter periods as compared to extraction with acidified methanol. Color differences within the bean samples appeared to be the prime cause of variation in tannin analysis of beans. Extractions on seed coats alone increased the assayable tannin by 1.1-2.5 times compared to extractions of bean flours.Type of Medium: Electronic ResourceURL: -
19Articles: DFG German National LicensesSATHE, S. K. ; RANGNEKAR, P. D. ; DESHPANDE, S. S. ; SALUNKHE, D. K.
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: Black gram (Phaseolus mungo L.) starch was isolated. The starch yield was 45% on flour weight basis. Starch granule size ranged from 7.5–28.5 μm (length) to 7.5–27.0 μm (width). Hylum length ranged from 25–100% of the starch granule length. Amylose content of starch was 26.65% (starch basis). Gelatinization temperature range for the starch was 71.5–74.0°C. Unlike several legume starches, black gram starch had a peak viscosity as indicated by Brabender Viscoamylograph. The starch viscosity was dependent on pH and ionic strength. The raw as well as cooked starch was resistant to hog pancreatic α-amylase hydrolysis in vitro.Type of Medium: Electronic ResourceURL: -
20Articles: DFG German National LicensesHSU, CECILIA P. ; DESHPANDE, S. N. ; DESROSIER, N. W.
Oxford, UK : Blackwell Publishing Ltd
Published 1965Staff ViewISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: Four sets of eight tomatoes were subjected to four blanching times of 30, 60, 90, and 120 set at 100°C. Two fruits in each set were also subjected to holding times of 5, 10, 15, and 20 min between the blanching and exhausting operations. Pectic substances were determined as water-soluble, ammonium-oxalate-soluble, and dilute-hydrochloric-acid-soluble fractions. The methoxyl content of each fraction was also determined. Firmness was determined by objective measurements. The 30-see blanching treatment yielded the firmest tomatoes. These fruits were also characterized by the highest content of ammonium-oxalate-soluble pectin. The activity of pectin methylesterase was highest in treatments consisting of 30 see of blanching and a lo-min holding time. The activity of pectin methylesterase seemed to be greatly suppressed after 90 set of blanching.Type of Medium: Electronic ResourceURL: