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  • Articles  (6,034)
  • 2000-2004  (6,034)
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  • 1
    Electronic Resource
    Electronic Resource
    Reduction in crystallographic tilting of lateral epitaxial overgrown GaN by removal of oxide mask (2001)
    Woodbury, NY : American Institute of Physics (AIP)
    Applied Physics Letters 79 (2001), S. 1619-1621 
    Details
    ISSN: 1077-3118
    Source: AIP Digital Archive
    Topics: Physics
    Notes: The lateral overgrowth of GaN was carried out by low-pressure metalorganic chemical vapor deposition. SiO2 mask was removed just before coalescence and a subsequent lateral overgrowth was carried out to complete the fabrication of a SiO2-removed lateral epitaxial overgrown (LEO) GaN layer. The crystallographic tilting of (0002) plane, that was apparent in our standard LEO GaN layers, was absent in SiO2-removed LEO layer and x-ray diffraction measurement indicated a superior crystallinity for the SiO2-removed LEO layer. These results are attributed to the elimination of the interface between oxide mask and laterally grown GaN layer. The reduced crystallographic tilting in SiO2-removed LEO GaN layer also enhanced the quality of the coalesced fronts, as determined from cathodoluminescence images. © 2001 American Institute of Physics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.1403236
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  • 2
    Electronic Resource
    Electronic Resource
    Commercial-Scale Pulsed Electric Field Processing of Orange Juice (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: Effects of commercial-scale pulsed electric field (PEF) processing on the microbial stability, ascorbic acid, flavor compounds, color, Brix, pH, and sensory properties of orange juice were studied and compared with those of thermal processing. Freshly squeezed orange juice was thermally processed at 90 °C for 90 s or processed by PEF at 40 kV/cm for 97 ms. Both thermally processed and PEF-processed juices showed microbial shelf life at 4 °C for 196 d. PEF-processed juice retained more ascorbic acid, flavor, and color than thermally processed juice (P〈0.05). Sensory evaluation of texture, flavor, and overall acceptability were ranked highest for control juice, followed by PEF-processed juice and then by thermally processed juice (P〈0.01).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb09637.x
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  • 3
    Electronic Resource
    Electronic Resource
    Off-odor Study with γ-Irradiated Orange Juice Using Sensory and Volatile Compound Analyses (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: : As irradiation dosage increased from 0 to 0.5, 1.0, 2.0, and 3.0 kGy, total volatile compounds increased by 12%, 15%, 24%, and 54%, respectively. Sensory evaluation showed that irradiated orange juice was significantly different from the nonirradiated control orange juice (P 〈 0.05). Dimethyl sulfide, dimethyl disulfide, and 2-butanone were found in irradiated orange juice but not in nonirradiated samples. As irradiation dosage increased, dimethyl sulfide and dimethyl disulfide increased, and off-odor increased. Chemical mechanisms for the formation of dimethyl sulfide and dimethyl disulfide by irradiation are proposed. Dimethyl disulfide, dimethyl sulfide, and possibly other sulfur-containing compounds seem to be partly responsible for the off-odor in irradiated orange juice.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb09636.x
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  • 4
    Electronic Resource
    Electronic Resource
    Formation of Volatile Compounds in Soy Flour by Singlet Oxygen Oxidation During Storage Under Light (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: : Volatile compounds in soy flour stored under light and in the dark at 30 °C were studied by a combination of solid-phase microextraction-gas chromatography-mass spectrometry and sensory evaluation. As storage time increased from 0 to 6 d, the total volatile compounds in soy flour stored in the dark and under light increased by 60% and 300%, respectively. Dimethyl disulfide increased significantly under light, and 2-pentylfuran, 1-octene, and 2-heptenal were identified only in soy flour under light. This indicates that the singlet oxygen oxidation was taking place in soy flour stored under light. Sensory off-flavor scores were significantly higher in samples stored under light than in the dark.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb06996.x
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  • 5
    Electronic Resource
    Electronic Resource
    Changes of Volatile Compounds, Lactic Acid Bacteria, pH, and Headspace Gases in Kimchi, a Traditional Korean Fermented Vegetable Product (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: Headspace volatiles of Kimchi stored at 5 °C increased over a 7 d period by 20.0% and then decreased from 7 to 27 d by 8.3%. Forty volatile compounds including 18 sulfur compounds were identified in Kimchi. Lactic acid bacteria in Kimchi increased from 3.1 to 4.5 (1 × 108cfu/mL) over a 17-d period and decreased by 40% from 17 to 27 d. As the storage time increased from 2 to 27 d, pH decreased from 4.3 to 3.8, headspace oxygen decreased from 14.3 to 1.3%, and headspace carbon dioxide increased from 27.7 to 45.3%. Enzymatic reactions and chemical oxidations in Kimchi explained the changes of volatile compounds, lactic acid bacteria, pH, headspace oxygen and carbon dioxide.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08254.x
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  • 6
    Electronic Resource
    Electronic Resource
    Inactivation Kinetics of Tomato Juice Lipoxygenase by Pulsed Electric Fields (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: : Pulsed electric field (PEF) inactivation models for tomato juice lipoxygenase (LOX) were studied. Tomato juice was treated by PEF with the combinations of electric field strength (0, 10, 15, 20, 30, 35 kV/cm), PEF treatment time (20, 30, 50, 60, 70 μs), and PEF treatment temperature (10, 20, 30, 40, 50 °C). The first-order inactivation models, Hulsheger's model, Fermi's model, and the 2nd-order polynomial equation adequately described the LOX inactivation. Calculated D values were 161.0, 112.9, 101.0, and 74.8 μs at 15, 20, 30, and 35 kV/cm, respectively, at 30 °C. The activation energy for the inactivation of LOX by PEF was 35.7 kJ/mol. Applied electric field strength was the primary variable for the inactivation of LOX.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb07008.x
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  • 7
    Electronic Resource
    Electronic Resource
    Dynamic benchmarking of hotel service quality (2002)
    Bradford : Emerald
    The @journal of services marketing 16 (2002), S. 302-321 
    Details
    ISSN: 0887-6045
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Economics
    Notes: Total customer satisfaction is one of the most important strategic weapons of best-practice hotel organizations. However, hotel organizations cannot achieve total customer satisfaction without gaining the knowledge of a hotel's competitive position in the changing marketplace and realizing the opportunity of continuous service improvement. With this in mind, this paper develops a set of service benchmarks that help hotel managers monitor their service delivery process, identify performance gaps, and take corrective action. In particular, we propose dynamic benchmarking based on the analytic hierarchy process (AHP) that goes beyond traditional service performance measures. Based on the longitudinal surveys of customers who have stayed at first-class hotels in Korea, this paper illustrates the usefulness of dynamic benchmarking for continuous service improvement.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/08876040210433211
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  • 8
    Electronic Resource
    Electronic Resource
    A data mining approach to developing the profiles of hotel customers (2002)
    Bingley : Emerald
    International journal of contemporary hospitality management 14 (2002), S. 274-285 
    Details
    ISSN: 0959-6119
    Source: Emerald Fulltext Archive Database 1994-2005
    Topics: Economics
    Notes: To stay competitive, hotels need to develop a viable customer retention strategy. Since a key to the successful development of such a strategy rests with customer relationship management, hotels should identify the most profitable ways to build and maintain a loyal customer relationship. In an effort to help hotels understand their customers' preferences and the ways to interact with the customers, we propose data mining techniques. Based on a case study of luxury hotels in South Korea, this paper demonstrates the usefulness and practicality of the proposed data mining techniques.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1108/09596110210436814
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  • 9
    Electronic Resource
    Electronic Resource
    Nf1 has an essential role in endothelial cells (2003)
    [s.l.] : Nature Publishing Group
    Nature genetics 33 (2003), S. 75-79 
    Details
    ISSN: 1546-1718
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Medicine
    Notes: [Auszug] Neurofibromatosis type 1 (NF1) or von Recklinghausen neurofibromatosis is a genetic disorder that occurs in 1 of 4000 births and is characterized by benign and malignant tumors. Cardiovascular defects also contribute to NF1, though the pathogenesis is still unclear. Deficiency in neurofibromin ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/ng1059
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  • 10
    Electronic Resource
    Electronic Resource
    Downregulation of FUSE-binding protein and c-myc by tRNA synthetase cofactor p38 is required for lung cell differentiation (2003)
    [s.l.] : Nature Publishing Group
    Nature genetics 34 (2003), S. 330-336 
    Details
    ISSN: 1546-1718
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Medicine
    Notes: [Auszug] p38 is associated with a macromolecular tRNA synthetase complex. It has an essential role as a scaffold for the complex, and genetic disruption of p38 in mice causes neonatal lethality. Here we investigated the molecular mechanisms underlying lethality of p38-mutant mice. p38-deficient mice showed ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/ng1182
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