Search Results - (Author, Cooperation:S. P. Yang)
-
1Latest Papers from Table of Contents or Articles in PressWang, X., Heinz, B. A., Qian, Y.-W., Carter, J. H., Gadski, R. A., Beavers, L. S., Little, S. P., Yang, C. R., Beck, J. P., Hao, J., Schaus, J. M., Svensson, K. A., Bruns, R. F.
The American Society for Pharmacology and Experimental Therapeutics (ASPET)
Published 2018Staff ViewPublication Date: 2018-09-08Publisher: The American Society for Pharmacology and Experimental Therapeutics (ASPET)Print ISSN: 0026-895XElectronic ISSN: 1521-0111Topics: Chemistry and PharmacologyMedicinePublished by: -
2Latest Papers from Table of Contents or Articles in PressChen, J. G., Liu, X., Munshi, M., Xu, L., Tsakmaklis, N., Demos, M. G., Kofides, A., Guerrera, M. L., Chan, G. G., Patterson, C. J., Meid, K., Gustine, J., Dubeau, T., Severns, P., Castillo, J. J., Hunter, Z. R., Wang, J., Buhrlage, S. J., Gray, N. S., Treon, S. P., Yang, G.
American Society of Hematology (ASH)
Published 2018Staff ViewPublication Date: 2018-05-04Publisher: American Society of Hematology (ASH)Print ISSN: 0006-4971Electronic ISSN: 1528-0020Topics: BiologyMedicineKeywords: Lymphoid NeoplasiaPublished by: -
3Latest Papers from Table of Contents or Articles in PressD. P. Locke ; L. W. Hillier ; W. C. Warren ; K. C. Worley ; L. V. Nazareth ; D. M. Muzny ; S. P. Yang ; Z. Wang ; A. T. Chinwalla ; P. Minx ; M. Mitreva ; L. Cook ; K. D. Delehaunty ; C. Fronick ; H. Schmidt ; L. A. Fulton ; R. S. Fulton ; J. O. Nelson ; V. Magrini ; C. Pohl ; T. A. Graves ; C. Markovic ; A. Cree ; H. H. Dinh ; J. Hume ; C. L. Kovar ; G. R. Fowler ; G. Lunter ; S. Meader ; A. Heger ; C. P. Ponting ; T. Marques-Bonet ; C. Alkan ; L. Chen ; Z. Cheng ; J. M. Kidd ; E. E. Eichler ; S. White ; S. Searle ; A. J. Vilella ; Y. Chen ; P. Flicek ; J. Ma ; B. Raney ; B. Suh ; R. Burhans ; J. Herrero ; D. Haussler ; R. Faria ; O. Fernando ; F. Darre ; D. Farre ; E. Gazave ; M. Oliva ; A. Navarro ; R. Roberto ; O. Capozzi ; N. Archidiacono ; G. Della Valle ; S. Purgato ; M. Rocchi ; M. K. Konkel ; J. A. Walker ; B. Ullmer ; M. A. Batzer ; A. F. Smit ; R. Hubley ; C. Casola ; D. R. Schrider ; M. W. Hahn ; V. Quesada ; X. S. Puente ; G. R. Ordonez ; C. Lopez-Otin ; T. Vinar ; B. Brejova ; A. Ratan ; R. S. Harris ; W. Miller ; C. Kosiol ; H. A. Lawson ; V. Taliwal ; A. L. Martins ; A. Siepel ; A. Roychoudhury ; X. Ma ; J. Degenhardt ; C. D. Bustamante ; R. N. Gutenkunst ; T. Mailund ; J. Y. Dutheil ; A. Hobolth ; M. H. Schierup ; O. A. Ryder ; Y. Yoshinaga ; P. J. de Jong ; G. M. Weinstock ; J. Rogers ; E. R. Mardis ; R. A. Gibbs ; R. K. Wilson
Nature Publishing Group (NPG)
Published 2011Staff ViewPublication Date: 2011-01-29Publisher: Nature Publishing Group (NPG)Print ISSN: 0028-0836Electronic ISSN: 1476-4687Topics: BiologyChemistry and PharmacologyMedicineNatural Sciences in GeneralPhysicsKeywords: Animals ; Centromere/genetics ; Cerebrosides/metabolism ; Chromosomes ; Evolution, Molecular ; Female ; Gene Rearrangement/genetics ; Genetic Speciation ; *Genetic Variation ; Genetics, Population ; Genome/*genetics ; Humans ; Male ; Phylogeny ; Pongo abelii/*genetics ; Pongo pygmaeus/*genetics ; Population Density ; Population Dynamics ; Species SpecificityPublished by: -
4Articles: DFG German National LicensesLAW, HELEN M. ; YANG, S. P. ; MULLINS, AUTTIS M. ; FIELDER, MARY M.
Oxford, UK : Blackwell Publishing Ltd
Published 1967Staff ViewISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: SUMMARY— Boneless, trimmed steaks (U. S. Good) from the longissimns dorsi muscle (loin) and semimembranosus muscle (top-round) and conventionally cut loin steaks were removed 8 days post-mortem, quick-frozen and stored at −18°C to −23°C for three storage periods, 0, 6, and 9 months. Steaks were sampled at each storage period and cooked to an internal temperature of 70°C in a microwave oven and electric range. Quality was evaluated by chemical tests, sensory evaluations and cooking loss data.Storage up to 6 months had little effect on loin steaks with the exception of TBA values, but significant changes occurred between 6 and 9 months. Loin steaks had increased cooking losses and decreased juiciness scores, percent moisture, and juice content. TBA values increased with each storage period. Top-round steaks at the 9-month period showed a decrease in collagen content and juiciness and flavor scores, and an increase in TBA values. Storage up to 9 months did not influence tenderness in either muscle.Conventionally broiled loin steaks had higher palatability scores, cooking losses, percent moisture, percent total proteins, and lower percent total lipids than did microwave cooked loin steaks. Electronically cooked top-round steaks had higher total cooking losses and percent total proteins and lower collagen values than did conventionally roasted top-round steaks.The qualities of boneless loin steaks did not differ significantly from those of conventionally cut loin steaks when compared at each storage period.Type of Medium: Electronic ResourceURL: -
5Articles: DFG German National LicensesHARDEN, M. L. ; STANALAND, R. ; BRILEY, M. ; YANG, S. P.
Oxford, UK : Blackwell Publishing Ltd
Published 1976Staff ViewISSN: 1750-3841Source: Blackwell Publishing Journal Backfiles 1879-2005Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, NutritionProcess Engineering, Biotechnology, Nutrition TechnologyNotes: Phase one of a twephase project identified lysine and threonine as the first and second limiting amino acids of sorghum in rats. Supplementation of L-lysine. HCl at the 0.4% level to sorghum diets fed to rats at the 10% protein level (N ± 6.25) resulted in increased weight gain; the addition of threonine caused further gain. No improvement in weight gains of rats was noted when methionine, tryptophan or isoleucine was added. In Phase two, when the proteins in sorghum were compared with those in corn or wheat as the sole source of dietary protein at the 8.0% crude protein level, nutritional values of the proteins were found to be similar. With soybean oil meal supplementation and fed at the 8.0% crude protein level, no significant differences in nutritive value of any of the diets were noted The biological value of the proteins in sorghum can be improved by supplementation with selected amino acids and by combining with other food sources.Type of Medium: Electronic ResourceURL: -
6Articles: 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: Micronization is a process of heat treatment of grains using infrared radiation followed immediately by processing in an extruding-type roller mill. A laboratory model Pierce micronizer was used to process sorghum under three different temperatures: 102°, 250°, and 282°C. Sorghum processed at 250° had the highest starch availability value followed by sorghum processed at 282°C, sorghum processed at 102°, and raw sorghum. The extent of protein solubility was in decreasing order: raw, processed at 102°, processed at 250°, and processed at 282°. Increasing the temperature of the process destroyed more lysine. Animal study showed that a diet containing 15% protein from sorghum micronized at 250° and casein had a higher growth response than the diets containing raw sorghum or sorghums micronized at 102° or 282° C.Type of Medium: Electronic ResourceURL: -
7Articles: 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: Cells of Pseudomonas JM127 were grown in a medium containing mesquite wood as the sole source of carbon. The nutritional value of the microbial protein thus produced was determined. The protein contained more lysine and methionine than the FAO/WHO amino acid pattern and the requirement of infant, child or adult. The net protein utilization measurements indicated that the biological value of protein in the intact single cells was inferior to that of casein. The net protein utilization and nitrogen digestability were significantly improved when the cells were mechanically homogenized.Type of Medium: Electronic ResourceURL: -
8Articles: DFG German National LicensesStaff View
ISSN: 1573-7527Keywords: underwater robotic vehicle ; hydrodynamic forces ; thruster dynamic model ; Kane's methodSource: Springer Online Journal Archives 1860-2000Topics: Computer ScienceMechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision MechanicsNotes: Abstract Development of a robust autonomous Underwater Robotic Vehicle (URV) is a key element to the exploitation of marine resources. An accurate dynamic model is important for both controller design and mission simulation, regardless of the control strategy employed. In this paper, a dynamic model for an underwater vehicle with an n-axis robot arm is developed based on Kane's method. The technique provides a direct method for incorporating external environmental forces into the model. The model developed in this paper includes four major hydrodynamic forces: added mass, profile drag, fluid acceleration, and buoyancy. The model derived is a closed form solution which can be utilized in modern model-based control schemes.Type of Medium: Electronic ResourceURL: