Works Published in 2007
Displaying works 81 - 100 of 122 in total
Sorted by most recent date added to the index first, which may not be the same as publication date order.
2007 journal article
Effect of chicken plasma protein and some protein additives on proteolysis and gel-forming ability of sardine (Sardinella gibbosa) surimi
JOURNAL OF FOOD PROCESSING AND PRESERVATION, 31(4), 492–516.
TL;DR:
Porcine plasma protein (PPP) and egg white (EW) were more effective in proteolysis prevention than CPP and other protein additives, leading to increased gel-forming ability of sardine surimi.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Design and synthesis of boronic-acid-labeled thymidine triphosphate for incorporation into DNA
Nucleic Acids Research, 35(4), 1222–1229.
MeSH headings : Aptamers, Nucleotide / chemistry; Boron Compounds / chemical synthesis; Boron Compounds / chemistry; Boron Compounds / metabolism; DNA / biosynthesis; DNA / chemistry; DNA Primers; DNA-Directed DNA Polymerase / metabolism; Polymerase Chain Reaction; Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization; Templates, Genetic; Thymine Nucleotides / chemical synthesis; Thymine Nucleotides / chemistry; Thymine Nucleotides / metabolism
TL;DR:
It is demonstrated that DNA polymerase can effectively recognize the B-TTP as the template for DNA polymerization, that allows PCR amplification of boronic acid-labeled DNA.
(via Semantic Scholar)
academic.oup.com (publisher PDF)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: NC State University Libraries
Added: August 6, 2018
2007 journal article
Comparisons of the foaming and interfacial properties of whey protein isolate and egg white proteins
COLLOIDS AND SURFACES B-BIOINTERFACES, 54(2), 200–210.
author keywords: interfacial rheology; foam; yield stress; whey protein; dilatational modulus
MeSH headings : Animals; Cattle; Chickens; Egg Proteins / chemistry; Milk Proteins / chemistry; Rheology; Serum Albumin / chemistry; Whey Proteins
TL;DR:
These experiments underscore the importance of utilizing the same materials for interfacial measurements as used for foaming experiments, if one is to properly infer interfacial information/mechanisms and relate this information to bulk foaming measurements.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Comparison of lexicons for descriptive analysis of whey and soy proteins in New Zealand and the USA
JOURNAL OF SENSORY STUDIES, 22(4), 433–452.
TL;DR:
This study provides fundamental information on key sensory attributes of two widely used dry ingredients, provides a platform to develop an international sensory language, and demonstrates that independently defined sensory languages can produce comparable results at different locations.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 review
The chemistry and physiology of sour taste - A review
[Review of ]. JOURNAL OF FOOD SCIENCE, 72(2), R33–R38.
author keywords: acids; flavor; receptor; sensory; transduction
MeSH headings : Food Preferences; Humans; Hydrogen-Ion Concentration; Physical Stimulation; Taste / physiology; Taste Buds / drug effects; Taste Buds / physiology
TL;DR:
The physiology of sour taste perception remains controversial and significant diversity exists among species with regard to cellular schemes used for detection of stimuli, but recent evidence suggests that at least one specific sour taste receptor protein has been identified.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Sources of umami taste in Cheddar and Swiss cheeses
JOURNAL OF FOOD SCIENCE, 72(6), S360–S366.
author keywords: basic tastes; Cheddar; cheese; Swiss cheese; umami
MeSH headings : Cheese / analysis; Food Preferences; Glutamic Acid / analysis; Guanosine Monophosphate / analysis; Humans; Inosine Monophosphate / analysis; Lactic Acid / analysis; Propionates / analysis; Sensory Thresholds; Sodium Chloride / analysis; Sodium Glutamate / analysis; Succinic Acid / analysis; Taste
TL;DR:
Sensory analysis of model cheeses revealed that glutamic acid played the largest role inUmami taste of both Cheddar and Swiss cheeses while succinic and propionic acids contributed to umami taste in Swiss cheese.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Sensory properties of meal replacement bars and beverages made from whey and soy proteins
JOURNAL OF FOOD SCIENCE, 72(6), S425–S434.
author keywords: descriptive analysis; flavor; soy protein; whey protein
MeSH headings : Benzaldehydes / analysis; Beverages / analysis; Chemical Phenomena; Chemistry, Physical; Consumer Behavior; Dose-Response Relationship, Drug; Female; Food Technology; Food, Formulated / analysis; Humans; Male; Milk Proteins / analysis; Nutritive Value; Principal Component Analysis; Soybean Proteins / analysis; Taste; Whey Proteins
TL;DR:
Sensory properties of prototype bars and beverages fell within the spectrum of commercial products, which will aid researchers and product developers in optimizing sensory quality in meal replacement products.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United States
JOURNAL OF FOOD SCIENCE, 72(6), C343–C349.
author keywords: caffeoylquinic acid derivatives; liquid chromatography; mass spectrometry; sweet potatoes; total phenolics
MeSH headings : Caffeic Acids / analysis; Chlorogenic Acid / analysis; Chromatography, High Pressure Liquid / methods; Flavonoids / analysis; Food Analysis / methods; Food Handling / methods; Hydroxybenzoates / analysis; Hydroxybenzoates / chemistry; Ipomoea batatas / chemistry; Ipomoea batatas / genetics; Nutritive Value; Phenols / analysis; Plant Leaves / chemistry; Plant Roots / chemistry; Polyphenols; Species Specificity; United States
TL;DR:
Sweetpotato leaves had the highest phenolic acid content followed by the peel, whole root, and flesh tissues, however, there was no significant difference in the total phenolic content and antioxidant activity between purees made from the whole and peeled sweet potatoes.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Mitochondrial multiplex real-time PCR as a source tracking method in fecal-contaminated effluents
ENVIRONMENTAL SCIENCE & TECHNOLOGY, 41(9), 3277–3283.
MeSH headings : Animals; Cattle; DNA, Mitochondrial / analysis; Environmental Monitoring / methods; Feces / chemistry; Humans; Polymerase Chain Reaction; Swine; Waste Disposal, Fluid; Water Pollutants / analysis
TL;DR:
The multiplex assay had a tendency to detect the species of highest mtDNA concentration only, and better detection of all three species in a combination of human, bovine, and swine effluents was accomplished by running each real-time PCR primer/ probe set singly.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(Web of Science; OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Effects of high-pressure processing on immunoglobulin A and lysozyme activity in human milk
JOURNAL OF HUMAN LACTATION, 23(3), 253–261.
author keywords: human milk; milk banking; high-pressure processing; IgA; lysozyme
TL;DR:
Pressure-treated samples retained significantly higher levels of immunoglobulin A and lysozyme activity compared to samples treated with low-temperature/ long-time pasteurization, suggesting that high-pressure processing is a potential alternative to thermal pasteurizing of human milk that can give greater retention of some bioactive components.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
5. Gender Equality
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Effects of genetic selection on behavioral profiles of single comb white Leghorn hens through two production cycles
POULTRY SCIENCE, 86(9), 1814–1820.
author keywords: chicken; laying hen; molt; behavior; fearfulness
MeSH headings : Animal Husbandry / methods; Animals; Behavior, Animal / physiology; Chickens / genetics; Chickens / physiology; Female; Molting / physiology; Selection, Genetic
TL;DR:
Four layer genetic stocks and a commercial laying stock were utilized to evaluate potential changes in behavioral profiles due to the effects of genetic selection through 2 production cycles, indicating that long-term genetic selection by commercial egg-type breeding firms to enhance production parameters has had no impact on laying strain behavior patterns.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Effect of cold storage and packaging material on the major aroma components of sweet cream butter
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55(19), 7840–7846.
author keywords: butter; flavor; aroma; storage; wrapping material; styrene migration
MeSH headings : Butter / analysis; Chromatography, Gas; Cold Temperature; Food Packaging / instrumentation; Food Preservation / methods; Humans; Odorants / analysis; Smell; Taste
TL;DR:
Foil wrapping material performed better than wax parchment paper in preventing styrene migration into butter and in minimizing the formation of lipid oxidation and hydroxyl acid products that contribute to the loss of fresh butter flavor.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Development of a LC/MS method for analysis of total vicinal diketones in beer
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS, 65(2), 70–76.
author keywords: amino acids; decarboxylation; LC/MS; o-phenylenediamine; vicinal diketones
UN Sustainable Development Goal Categories
13. Climate Action
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Characterization of the lactococcal group II intron target site in its native host
PLASMID, 58(2), 127–139.
author keywords: Lactococcus lactis; Ll.ltrB; group II intron; QPCR; lactic acid bacteria; real-time PCR
MeSH headings : Bacterial Proteins / genetics; Base Sequence; Cloning, Molecular; DNA Transposable Elements / genetics; DNA, Bacterial / chemistry; DNA, Bacterial / genetics; DNA, Bacterial / metabolism; Enterococcus faecalis / genetics; Escherichia coli Proteins / chemistry; Escherichia coli Proteins / genetics; Escherichia coli Proteins / metabolism; Introns / genetics; Lactococcus lactis / genetics; Models, Biological; Models, Genetic; Molecular Sequence Data; Plasmids / genetics; Polymerase Chain Reaction; Reproducibility of Results; Sensitivity and Specificity
TL;DR:
A quantitative real-time PCR (QPCR) assay was developed to test target site nucleotides previously demonstrated as critical for homing in E. coli, for relevance in its native host.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Antioxidant activities, phenolic and beta-carotene contents of sweet potato genotypes with varying flesh colours
FOOD CHEMISTRY, 103(3), 829–838.
author keywords: sweet potatoes; phenols; carotene; antioxidant activity; ORAC; ABTS; DPPH
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles
JOURNAL OF FOOD SCIENCE, 72(6), S352–S359.
author keywords: cucumber; flavor; organic acid; pH; protonated acid; undissociated acid
MeSH headings : Adult; Female; Food Preferences; Humans; Hydrogen-Ion Concentration; Middle Aged; Osmolar Concentration; Physical Stimulation; Taste / physiology; Taste Buds / physiology
TL;DR:
This study showed that the sour taste of organic acids was directly related to the number of molecules with at least 1 protonated carboxyl group plus the hydrogen ions in solution, and concluded that all protonations of a given organic acid are equally sour.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Transglutaminase polymerization of peanut proteins
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55(2), 432–438.
author keywords: transglutaminase; peanuts (Arachis hypogaea Linn); protein functionality; food allergies
MeSH headings : Allergens / immunology; Allergens / metabolism; Antigens, Plant; Arachis / chemistry; Food Hypersensitivity / immunology; Glycoproteins / immunology; Glycoproteins / metabolism; Immunoglobulin E / metabolism; Membrane Proteins; Plant Proteins / immunology; Plant Proteins / metabolism; Polymers / metabolism; Rheology; Transglutaminases / metabolism; Viscosity
TL;DR:
Rheological measurements established that transglutaminase-modified peanut extracts exhibited lowered viscosity readings compared to nontreated dispersions, and suggested that potential allergic responses were not enhanced after enzymatic modification.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Some rheological properties of aqueous peanut flour dispersions
JOURNAL OF TEXTURE STUDIES, 38(2), 253–272.
author keywords: peanut; peanut flour; peanut protein; rheology; SDS-PAGE; soy flour; toasted soy flour
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Physicochemical variables affecting the rheology and microstructure of rennet casein gels
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55(7), 2688–2697.
author keywords: processed cheese; rennet casein; gelation; pH; cooling rate
MeSH headings : Caseins / chemistry; Chemical Phenomena; Chemistry, Physical; Chymosin / chemistry; Gels / chemistry; Hydrogen-Ion Concentration; Microscopy, Confocal; Rheology; Thermodynamics
TL;DR:
The analysis of casein interactions suggests that the cooling rate affected the casein floc size only when repulsive interactions enabled a slow flocculation comparable with temperature change rates during cooling.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Impact of antibiotic stress on acid and heat tolerance and virulence factor expression of Escherichia coli O157 : H7
JOURNAL OF FOOD PROTECTION, 70(1), 194–199.
MeSH headings : Adaptation, Physiological; Anti-Bacterial Agents / pharmacology; Colony Count, Microbial; Consumer Product Safety; Dose-Response Relationship, Drug; Escherichia coli O157 / genetics; Escherichia coli O157 / growth & development; Escherichia coli O157 / pathogenicity; Food Microbiology; Gastric Acid; Gene Expression Regulation, Bacterial; Hot Temperature; Humans; Hydrochloric Acid / pharmacology; Hydrogen-Ion Concentration; Microbial Sensitivity Tests; Virulence Factors / genetics; Virulence Factors / metabolism
TL;DR:
This study was conducted to determine the effect of antibiotic stress on the virulence factor expression, simulated gastric fluid survival, and heat tolerance of Escherichia coli O157:H7 and found that antibiotics do not produce a cross-protective response to heat or decreased pH.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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