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  • Copernicus  (50)
  • International Union of Crystallography  (26)
  • Blackwell Publishing Ltd  (12)
  • International Union of Crystallography (IUCr)
  • 1
    Electronic Resource
    Electronic Resource
    THE WATER PERMEABILITY OF LIPID BILAYER MEMBRANES (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 137 (1966), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1966.tb50195.x
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  • 2
    Electronic Resource
    Electronic Resource
    Electrophysiology of Ethanol, Nitrous Oxide, and Barbiturate on Presumed Subtypes of Cerebellar Granule Cells (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 625 (1991), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1991.tb33845.x
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  • 3
    Electronic Resource
    Electronic Resource
    Participation of Secondary Vestibular Neurons in Nonvisual Mechanisms of Vestibuloocular Reflex Cancellation (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 656 (1992), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1992.tb25295.x
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  • 4
    Electronic Resource
    Electronic Resource
    Purification, serology and properties of five zucchini yellow mosaic virus isolates (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Plant pathology 38 (1989), S. 0 
    Details
    ISSN: 1365-3059
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Five zucchini yellow mosaic virus (ZYMV) isolates designated ZYMV-1, -3, -5, -7 and -FL were purified from zucchini plants grown under the same environmental conditions. Isolates were divided into three groups on the basis of yield of purified virus: group one (ZYM V-5 and -7) yielded 18-24 mg/100 g tissue, group two (ZYMV-3) 5.0-5.7 mg/100 g tissue, and group three (ZYMV-1 and -FL) low yields of 0-5-1-5 mg/100 g tissue. The yield of purified virus was positively correlated with the number of local lesions produced by inoculation of Chenopodium amaranticolor with extracts from infected zucchini leaf tissue. No serological differences were exhibited among the isolates in SDS-immunodiffusion tests. Results of ELISA tests indicated that ZYMV-FL differed from the other isolates and that antiserum to ZYMV-7 absorbed with ZYMV-FL failed to react with ZYMV-FL but retained some serological activity to ZYMV-7 and the other three Taiwanese isolates. The relative molecular masses of capsid proteins for the four ZYMV isolates from Taiwan and ZYMV-FL were similar.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-3059.1989.tb02161.x
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  • 5
    Electronic Resource
    Electronic Resource
    The partial characterization of melon vein-banding mosaic virus, a newly recognized virus infecting cucurbits in Taiwan (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Plant pathology 42 (1993), S. 0 
    Details
    ISSN: 1365-3059
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: A potyvirus (designated as no. 656) causing mosaic or vein-banding symptoms on melons was isolated and characterized. The virus was mechanically transmitted to 14 herbaceous plant species, and induced mosaic symptoms in most cucurbitaceous plants. Aphis gossypii transmitted the virus non-persistently, and flexuous filamentous virus particles c. 755 nm in length were consistently observed in extracts of the infected pumpkin leaf tissues. Pinwheel and tubular inclusions were observed in the cytoplasm of infected zucchini leaf tissues. The virus was purified from infected pumpkin leaves by isopycnic centrifugation (Cs2SO4). The molecular weights of purified capsid and cylindrical inclusion proteins as estimated by SDS-PAGE were 32·5 and 73 KDa, respectively. In SDS-immunodiffusion tests, antiserum to virus particles from isolate 656 was serologically unrelated to ZYMV, WMV-2, PRV-W and a type W variant of PRV, but antiserum to its cylindrical inclusion protein did produce spur precipitin bands between homologous and WMV-2 antigen wells. However, neither WMV-2 virus particle nor cylindrical inclusion antisera reacted with this virus. Furthermore, this virus was not serologically related to BCMV, BYMV, CYVV, SMV, WMV-M or ZYFV. Based on test results and symptomatology, this virus appears to be a new potyvirus, for which the name melon vein-banding mosaic virus (MVbMV) is proposed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-3059.1993.tb01475.x
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  • 6
    Electronic Resource
    Electronic Resource
    CHANGES IN NUTRIENT COMPOSITION OF DEHYDRATED POTATO PRODUCTS DURING COMMERCIAL PROCESSING (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Unit operations in several commercial potato dehydration plants were evaluated to determine the direct effects on protein and vitamin content of the product. The investigation included processing lines for potato granules and flakes as well as dehydrated slices and dices. Protein and vitamin retentions, in general, were lowest at any point where potatoes were exposed to high temperature for prolonged periods of time. The addition of sulfites had a deteriorating effect on thiamine resulting in losses of up to 96% for this vitamin. The other vitamins most severely affected were ascorbic acid and folic acid with retention values as low as about 40%. In the granule process, vitamin retention was most severely affected during the mixing and mashing steps. During the flake operation, water blanching and the drum drying operation resulted in the greatest reduction of retention values. Thiamine retention was a relatively high 64% during the production of potato flakes. The manufacture of dehydrated slices and dices showed the lowest retention values of all the dehydrated potato products investigated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb10045.x
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  • 7
    Electronic Resource
    Electronic Resource
    Effects on acid-base balance, methaemoglobinemia and nitrogen excretion of European eel after exposure to elevated ambient nitrite (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of fish biology 61 (2002), S. 0 
    Details
    ISSN: 1095-8649
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Haemoglobin, methaemoglobin, blood nitrite concentration and acid-base balance were measured in European eel Anguilla anguilla following exposure to 0 (control), 0·142, 0·356, 0·751 and l·549 mM nitrite in fresh water for 24 h. Blood GOT (glutamate oxaloacetate transaminase) and GPT (glutamate pyruvate transaminase) activities and whole animal ammonia-N and urea-N excretions were also measured. Blood nitrite, methaemoglobin, PO2 (oxygen partial pressure), GOT, and whole animal ammonia-N excretion and urea-N excretion increased directly with increasing ambient nitrite concentrations, whereas blood pH, PCO2, and HCO−3 were inversely related to ambient nitrite concentration. An accumulation of nitrite in the blood of A. anguilla following 24 h exposure to elevated ambient nitrite as low as 0·751 mM increased its blood methaemoglobin, PO2, GOT and nitrogen excretion, but decreased its PCO2 (carbon dioxide partial pressure), HCO−3 and functional haemoglobin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1095-8649.2002.tb00906.x
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  • 8
    Electronic Resource
    Electronic Resource
    Siamese twins in tilapia (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of fish biology 31 (1987), S. 0 
    Details
    ISSN: 1095-8649
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1095-8649.1987.tb05248.x
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  • 9
    Electronic Resource
    Electronic Resource
    CHANGES IN THE NUTRIENT COMPOSITION DURING COMMERCIAL PROCESSING OF FROZEN POTATO PRODUCTS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Unit operations in several commercial processing operations of frozen potato products were evaluated regarding their effects on the protein and water-soluble vitamin composition of the products. The investigation included processing lines for French fries and preformed patties. Overall retention values ranged from a low of 53% for ascorbic acid in preformed patties to a high of 90% for vitamin B6, also in preformed patties. With the exception of the case of ascorbic acid in preformed patties, water blanching was the chief contributor toward the reduction of nutrients. The effects of the other unit operations were statistically nonsignificant. Retention values with small cut French fries were lower than those of the large size cuts. Retention values were significantly greater with steam blanching than with water blanching.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08507.x
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  • 10
    Electronic Resource
    Electronic Resource
    Viscoelastic Changes of Rice Starch Suspensions During Gelatinization (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), 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: Dynamic rheometry was utilized to characterize viscoelastic changes during heat-induced gelatinization of 2 domestic rice starch suspensions, 1 from waxy and the other from indica rice. Gelatinization included 4 stages: suspension into sol, sol transition to gel, network destruction, and network strengthening. Increase in storage modulus (G′) was observed as early as about 47°C. For indica rice, the maximum value (G′max) was higher, and the decrease afterwards was slower, owing to its higher amylose content. The effects of heating time and temperature were found additive. Sealing samples with oil affected the accuracy of measurement. Finally, the network of starch gels had a larger fractal dimension than that of soy protein isolates previously investigated, suggesting firmer food texture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb15982.x
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