Search Results - (Author, Cooperation:S. J. Tsai)

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  1. 1
    J. Qin ; S. P. Wu ; C. J. Creighton ; F. Dai ; X. Xie ; C. M. Cheng ; A. Frolov ; G. Ayala ; X. Lin ; X. H. Feng ; M. M. Ittmann ; S. J. Tsai ; M. J. Tsai ; S. Y. Tsai
    Nature Publishing Group (NPG)
    Published 2012
    Staff View
    Publication Date:
    2012-12-04
    Publisher:
    Nature Publishing Group (NPG)
    Print ISSN:
    0028-0836
    Electronic ISSN:
    1476-4687
    Topics:
    Biology
    Chemistry and Pharmacology
    Medicine
    Natural Sciences in General
    Physics
    Keywords:
    Animals ; COUP Transcription Factor II/deficiency/genetics/*metabolism ; Cell Cycle Checkpoints ; Cell Line, Tumor ; *Cell Transformation, Neoplastic ; Disease Models, Animal ; Disease Progression ; Gene Deletion ; Humans ; Male ; Mice ; Neoplasm Metastasis ; PTEN Phosphohydrolase/deficiency/genetics ; Proportional Hazards Models ; Prostate/metabolism/pathology ; Prostatic Neoplasms/*metabolism/*pathology ; *Signal Transduction ; Smad4 Protein/deficiency/genetics/metabolism ; Transforming Growth Factor beta/*antagonists & inhibitors/metabolism
    Published by:
    http://www.nature.com/

    Latest Papers from Table of Contents or Articles in Press
  2. 2
    Staff View
    Publication Date:
    2018-06-08
    Publisher:
    American Physical Society (APS)
    Print ISSN:
    1050-2947
    Electronic ISSN:
    1094-1622
    Topics:
    Physics
    Keywords:
    Quantum optics, physics of lasers, nonlinear optics, classical optics
    Published by:
    http://www.aps.org/

    Latest Papers from Table of Contents or Articles in Press
  3. 3
    O. V. Astafiev ; L. B. Ioffe ; S. Kafanov ; Y. A. Pashkin ; K. Y. Arutyunov ; D. Shahar ; O. Cohen ; J. S. Tsai
    Nature Publishing Group (NPG)
    Published 2012
    Staff View
    Publication Date:
    2012-04-21
    Publisher:
    Nature Publishing Group (NPG)
    Print ISSN:
    0028-0836
    Electronic ISSN:
    1476-4687
    Topics:
    Biology
    Chemistry and Pharmacology
    Medicine
    Natural Sciences in General
    Physics
    Published by:
    http://www.nature.com/

    Latest Papers from Table of Contents or Articles in Press
  4. 4
    Staff View
    Publication Date:
    2018-05-17
    Publisher:
    BMJ Publishing
    Electronic ISSN:
    2044-6055
    Topics:
    Medicine
    Keywords:
    Open access, Public health
    Published by:
    http://group.bmj.com/

    Latest Papers from Table of Contents or Articles in Press
  5. 5
    TSAI, S.-J. ; UNKLESBAY, N. ; UNKLESBAY, K. ; CLARKE, A.

    Oxford, UK : Blackwell Publishing Ltd
    Published 1998
    Staff View
    ISSN:
    1745-4557
    Source:
    Blackwell Publishing Journal Backfiles 1879-2005
    Topics:
    Process Engineering, Biotechnology, Nutrition Technology
    Notes:
    Texture profile analysis (TPA) and shear force of restructured beef products with one of five binders (isolated soy protein, sodium caseinate, waxy modified corn starch, carrageenan, and oat flour) were analyzed at 35, 45, 55 and 65 C. Hardness, cohesiveness, springiness, gumminess, and chewiness were significantly affected (p〈0.05) by binders, temperatures and their interactions. Hardness and gumminess showed no significant (p〈0.05) differences among binders and temperatures below 45C, but each increased between 45 – 65C. Isolated soy protein gave the highest hardness and gumminess values; oat flour, the lowest at 55 and 65C. Except for oat flour, cohesiveness, springiness and chewiness decreased from the raw state until 45C, and then increased. Oat flour gave the highest values for cohesiveness, springiness and chewiness 〈 45C; the lowest at 55 and 65C. Oat flour gave the lowest shear force (N) values at 55 and 65C. Conclusions were reached that the influence of these binders on the textural parameters of restructured beef products was temperature-dependent.
    Type of Medium:
    Electronic Resource
    URL:
    http://dx.doi.org/10.1111/j.1745-4557.1998.tb00531.x

    Articles: DFG German National Licenses
  6. 6
    TSAI, S.-J. ; UNKLESBAY, N. ; CLARKE, A.D. ; UNKLESBAY, K.

    Oxford, UK : Blackwell Publishing Ltd
    Published 1999
    Staff View
    ISSN:
    1745-4573
    Source:
    Blackwell Publishing Journal Backfiles 1879-2005
    Topics:
    Process Engineering, Biotechnology, Nutrition Technology
    Notes:
    Restructured beef roasts are useful alternatives for foodservice or home meal replacement and it is important that uniformity of preparation and quality can be achieved for key markets. Two sizes of restructured beef roasts were heated to various internal temperatures (35–65C) to determine effects on selected physical properties of a w pH, water-holding capacity (WHC), water absorption (WAC) and moisture content. The a w was least affected (0.985–0.987), but all other properties were affected by endpoint temperature, slice position (section) and sample depth (location). Moisture content was greatly affected with outer layers having lower values. The pH increased 0.06 to 0.21 units depending on temperature and location. WHC decreased while WAC increased as endpoint temperature increased to 65C, but section and location also had an impact. Before denaturation of meat protein is complete, it appears the physical properties are highly influenced by the product temperature and therefore final quality can be modified by altering endpoint temperature.
    Type of Medium:
    Electronic Resource
    URL:
    http://dx.doi.org/10.1111/j.1745-4573.1999.tb00388.x

    Articles: DFG German National Licenses
  7. 7
    Lee, H. ; Jiaan, C.-Y. ; Tsai, S.-J.

    Amsterdam : Elsevier
    Staff View
    ISSN:
    0308-8146
    Source:
    Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics:
    Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium:
    Electronic Resource
    URL:
    http://dx.doi.org/10.1016/0308-8146(92)90152-R

    Articles: DFG German National Licenses
  8. 8
    TSAI, S.-J. ; LAN, C. Y. ; KAO, C. S. ; CHEN, S. C.

    Oxford, UK : Blackwell Publishing Ltd
    Published 1981
    Staff View
    ISSN:
    1750-3841
    Source:
    Blackwell Publishing Journal Backfiles 1879-2005
    Topics:
    Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Process Engineering, Biotechnology, Nutrition Technology
    Notes:
    Tofu made from imported U.S. soybeans and local Ta-Lien soybeans showed a similar yield. The yield of tofu from whole soybean was higher than that of defatted soybean flake. Significant different qualities of tofu products were prepared by using various coagulants. It was found that calcium sulfate (gypsum) and bittern (called nigari in Japanese) were suitable coagulants for making the Chinese-style tofu, but not glucono-δ-lactone. Other coagulants were not desirable for manufacturing good quality Chinese-style tofu. Commercial tofu products in Taiwan had various rheological properties.
    Type of Medium:
    Electronic Resource
    URL:
    http://dx.doi.org/10.1111/j.1365-2621.1981.tb04474.x

    Articles: DFG German National Licenses