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  • 2000-2004  (118)
  • 1995-1999  (120)
  • 1970-1974  (42)
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  • 1
    Electronic Resource
    Electronic Resource
    Benzimidazolyl-1,2,4-(H)-triazoles as central nervous system depressants (1972)
    s.l. : American Chemical Society
    Journal of medicinal chemistry 15 (1972), S. 999-1000 
    Details
    ISSN: 1520-4804
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jm00279a033
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  • 2
    Electronic Resource
    Electronic Resource
    Anticonvulsant and cardiovascular effects of substituted thiazolidones (1973)
    s.l. : American Chemical Society
    Journal of medicinal chemistry 16 (1973), S. 178-180 
    Details
    ISSN: 1520-4804
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jm00260a027
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  • 3
    Electronic Resource
    Electronic Resource
    Paraxial theory of self-focusing of cylindrical laser beams. I. ABCD laws (1998)
    [S.l.] : American Institute of Physics (AIP)
    Physics of Plasmas 5 (1998), S. 3440-3450 
    Details
    ISSN: 1089-7674
    Source: AIP Digital Archive
    Topics: Physics
    Notes: A paraxial formulation of steady-state self-focusing is presented, taking due care of the correct paraxial approximation of the plasma frequency and the resultant nonlinear refractive index of the plasma in the presence of the electromagnetic field of a high-powered laser beam. For the laser beam and plasma refractive index description, the correct momentum space of the photons in circular cylindrical geometry of the laser beam is the transformation in terms of the Laguerre-Gauss modes that lead to the correct non-Taylor series paraxial approximation of the beam and its propagation equation. For self-trapping, the same conditions as the moments and variational approaches result. The natural way to express the results for self-focusing in this approximation is in terms of the so-called ABCD laws for the beam parameters, presented here for the self-similar beam propagation of a centrally humped (Gaussian) beam. These laws define a one-complex-parameter group of transformations [the SU(2) group for the absorptionless case and the restricted Lorentz group in general] that describe the evolution of the self-focusing beam; they naturally lead to the application of the concept of geometric phase to the self-focusing beam presented in the paper. © 1998 American Institute of Physics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.873057
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  • 4
    Electronic Resource
    Electronic Resource
    RELATIONSHIP BETWEEN ORAL AND NONORAL EVALUATION OF TEXTURE IN ACID MILK GELS (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objectives of this study were to compare oral and nonoral sensory evaluation for discrimination of texture of acid skim milk gels and to establish whether nonoral attributes could be correlated to the oral perception of texture. Trained panelists (n = 13) identified 11 nonoral (visual and in-hand) and 4 oral attributes during a preliminary profiling session that could be used to discriminate textures (P 〈 0.001) in a range of acid gels prepared with different solid contents and heat treatment of the milks. Both methods of sensory appraisal were found to discriminate between gels. Correlation analysis showed high interrelationship between individual oral and nonoral attributes (P 〈 0.01). Principal component analysis revealed that all 4 oral attributes could be combined into one single attribute (PC1), with equal relative importance of the individual attributes in explaining the variance in the oral sensory data set. Canonical correlation analysis revealed good correlation between the oral and nonoral set of attributes (R2 〉 87.5%).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2004.tb00136.x
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  • 5
    Electronic Resource
    Electronic Resource
    Creaming Stability of Oil-in-Water Emulsions Formed with Sodium and Calcium Caseinates (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Creaming stability of emulsions formed with calcium caseinate, determined after storage of emulsions at 20 °C for 24 h, increased gradually with an increase in protein concentration from 0.5% to 2.0%; further increases in caseinate concentration had much less effect. In contrast, the creaming stability of sodium caseinate emulsions showed a decreased with an increase in protein concentration from 0.5% to 3.0%. Confocal laser micrographs of emulsions formed with 〉2% sodium caseinate showed extensive flocculation of oil droplets with the appearance of a network structure. However, emulsions formed with calcium caseinate or emulsions formed with low concentrations of sodium caseinate (0.5% and 1.0%) were homogenous with no sign of flocculation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb16126.x
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  • 6
    Electronic Resource
    Electronic Resource
    Rheological Properties and Microstructure of Acid Milk Gels as Affected by Fat Content and Heat Treatment (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Gels were made from recombined milks containing 0, 1.5 or 3.5% fat that were heated at 75, 80 or 90°C for 30 min, followed by acidification with glucono-8-lactone at 30°C. The rheological and microstructural properties of acid gels were investigated using dynamic low-amplitude oscillatory rheology and confocal scanning laser microscopy (CSLM). Heating milks, at temperatures ≥80°C, increased the storage moduli (G′) and decreased the gelation time. Recombined milks containing high fat (3.5%) had higher G′ than gels made from low-fat or skim milk. Milk heat treatment resulted in gels with a cross-linked microstructure. Recombined fat globules appeared to be embedded in the protein matrix.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15807.x
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  • 7
    Electronic Resource
    Electronic Resource
    Molecular marker analysis of kernel size and shape in bread wheat (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Plant breeding 122 (2003), S. 0 
    Details
    ISSN: 1439-0523
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The economic value of wheat grain is determined by the kernel morphology which is an important parameter for manufacturing different food products requiring specific grain characteristics. Although kernel size and shape have emerged as important breeding objectives, not much information is available about the number or location of associated gene(s)/quantitative trait loci. In the present study, a recombinant inbred line population of 106 plants (F7) was phenotyped for four traits, namely kernel length, width, weight and factor form density (FFD) and genotyped with different polymerase chain reaction-based markers. Transgressive segregants were observed for all the traits and genetic correlation studies showed positive correlations between the majority of the traits. The number of markers associated with each trait ranged from two to nine and the phenotypic contribution by an individual marker ranged from 3.3 to 16.6%. Many of the markers showed linkage to more than one trait. Strategies for improving the wheat grain quality traits and the utility of such markers in marker-assisted selection (MAS) efforts are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1439-0523.2003.00896.x
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  • 8
    Electronic Resource
    Electronic Resource
    Additions and Corrections - Kinetics and Mechanism of the Osmium Tetroxide Catalyzed Oxidation of Acetone and Ethyl Methyl Ketone by Alkaline Hexacyanoferrate(III) Ion (1971)
    s.l. : American Chemical Society
    Journal of the American Chemical Society 93 (1971), S. 286-286 
    Details
    ISSN: 1520-5126
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ja00730a600
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  • 9
    Electronic Resource
    Electronic Resource
    Evidence for a role for L-proline as a salinity protectant in the cyanobacterium Nostoc muscorum (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Plant, cell & environment 19 (1996), S. 0 
    Details
    ISSN: 1365-3040
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Nostoc muscorum required an active proline oxidase in order to assimilate exogenous proline as a source of fixed nitrogen. A mutant strain (Acr) resistant to growth inhibition by L-azetidine-2-carboxylate (AC) was found to be deficient in proline oxidase activity, and to be a proline overaccumulator. Proline overaccumulation, resulting either from mutational acquisition of the Acr phenotype or from salinity-inducible uptake of exogenous proline, conferred enhanced salinity tolerance in this cyanobacterium.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-3040.1996.tb00342.x
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  • 10
    Electronic Resource
    Electronic Resource
    Larval rearing and spat production of edible oyster Crassostrea gryphoides (Schlotheim) (2003)
    Oxford, UK : Blackwell Science Ltd
    Aquaculture research 34 (2003), S. 0 
    Details
    ISSN: 1365-2109
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The edible oyster Crassostrea gryphoides was induced to spawn in the laboratory by thermal stimulation, and the larvae were reared to spat. The larvae grow through the straight hinge (70×60.5 μm), early umbo (96.25×87.5 μm), late umbo (215×152.5 μm), eyed stage (290×222.5 μm) and pediveliger (308.25×254.17 μm) in pelagic phase before metamorphosing to spat, and these stages are described. These stages were reached at 20 h, on the fifth, 11th, 15th, 19th and 21st day respectively. Spat settlement percentage was found to be 1.8%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2109.2003.00858.x
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