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The 2018 Gordon Research Conference on Sensory Transduction in Microorganisms
2018 Gordon Research Conference Sensory Transduction in Microorganisms
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2018/1/12
The 2018 STIM GRC will explore recent advances in understanding fundamental mechanisms, pathways and systems in microbial signal transduction. Focus will be placed on bacterial receptors and cognate i...
Effects of Rice Bran, Flax Seed, and Sunflower Seed on Growth Performance, Carcass Characteristics, Fatty Acid Composition, Free Amino Acid and Peptide Contents, and Sensory Evaluations of Native Korean Cattle (Hanwoo)
Flax Seed Methionine Glutamic Acid α-Aminoadipic Acid Sensory Evaluations Hanwoo
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2016/5/19
This study was conducted to evaluate the effect of dietary supplementation with rice bran, flax seed, or sunflower seed to finishing native Korean cattle (Hanwoo) on growth performances, carcass chara...
Comparison of Carcass and Sensory Traits and Free Amino Acid Contents among Quality Grades in Loin and Rump of Korean Cattle Steer
Korean Cattle Steers Carcass Traits Quality Grades Loin Rump
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2016/5/19
This study was performed to compare carcass traits, sensory characteristics, physiochemical composition, and contents of nucleotides, collagen, and free amino acids among quality grades (QG) and to un...
Genome-wide Association Study for Warner-Bratzler Shear Force and Sensory Traits in Hanwoo (Korean Cattle)
Genome-wide Association Study Warner-Bratzler Shear Force Sensory Traits Hanwoo Beef
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2016/5/17
Significant SNPs associated with Warner-Bratzler (WB) shear force and sensory traits were confirmed for Hanwoo beef (Korean cattle). A Bonferroni-corrected genome-wide significant association (p<1.3×1...
南京农业大学动物医学院动物解剖学课件第十四章 sensory organs
南京农业大学动物医学院 动物解剖学 课件 第十四章 sensory organs
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2014/5/6
南京农业大学动物医学院动物解剖学课件第十四章 sensory organs。
Effects of Cooking End-point Temperature and Muscle Part on Sensory ‘Hardness’ and ‘Chewiness’ Assessed Using Scales Presented in ISO11036:1994
Beef Texture Sensory Evaluation ISO11036:1994 Cooking End-point Temperature
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2016/5/12
Texture and ‘tenderness’ in particular, is an important sensory characteristic for consumers’ satisfaction of beef. Objective and detailed sensory measurements of beef texture have been needed for the...
Optimal Channel Efficiency in a Sensory Network
Optimal Channel Efficiency Sensory Network Biological Physics
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2012/5/3
We show that the entropy of the distribution of avalanche lifetimes in the Kinouchi-Copelli model always achieves a maximum jointly with the dynamic range. This is noteworthy and nontrivial because wh...
Optimal Channel Efficiency in a Sensory Network
Optimal Channel Efficiency Sensory Network Biological Physics
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2012/4/19
We show that the entropy of the distribution of avalanche lifetimes in the Kinouchi-Copelli model always achieves a maximum jointly with the dynamic range. This is noteworthy and nontrivial because wh...
Effect of Cooking Methods and Fat Levels on the Physico-chemical, Processing, Sensory and Microbial Quality of Buffalo Meat Patties
Microwave Cooking Pressure Cooking Hot Air Oven Cooking Meat Quality Low-fat Patties Buffalo Meat
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2016/5/5
Buffalo meat patties with two fat levels, F1 (15% added fat) and F2 (5% added fat and 3% tapioca starch), were cooked in a pre-heated hot air oven (HO) at 175±2°C for 15 min, in a microwave oven (MO) ...
Sensory, Physicochemical and Microbiological Changes in Water-cooked Salted Duck during Storage at 4°C
Sensory pH Total Volatile Basic Nitrogen Spoilage Bacteria
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2016/5/5
Water-cooked salted ducks were tray-packaged and stored under refrigeration (41C) in order to evaluate the quality changes during storage. pH, total volatile basic nitrogen (TVB-N), se...
Molecular modeling of the HAMP domain of sensory rhodopsin II transducer from Natronomonas pharaonis
Molecular dynamics simulation Coiled-coil Signal transduction Homology model Af1503
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2010/12/2
The halobacterial transducer of sensory rhodopsin II (HtrII) is a photosignal transducer associated with phototaxis in extreme halophiles. The HAMP domain, a linker domain in HtrII, is considered to p...
Effects of Intramuscular Fat on the Sensory Characteristics of M. longissimus dorsi in Japanese Black Steers as Judged by a Trained Analytical Panel
Intramuscular Fat Sensory Evaluation Japanese Black Steers Juiciness
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2016/4/25
The effects of intramuscular fat on the sensory characteristics of M. longissimus dorsi in Japanese Black steers were investigated by a trained analytical panel (average 13.4 panelists). Five sets (10...
Comparison of Physicochemical and Sensory Properties of Freeze-concentrated Milk with Evaporated Milk during Storage
Freeze-concentrated Milk Evaporated Milk Milk Nutrients Ozone Treatment
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2016/4/25
This study was carried out to compare the changes of nutrients, sensory and chemical properties of freeze-concentrated and evaporated milks during storage. For pasteurization, the freeze-concentrated ...
Effects of Dietary Fish Oil on the Contents of Eicosapentaenoic Acid and Docosahexaenoic Acid and Sensory Evaluation of the Breast Meat in Mule Ducks
Fish Oil EPA DHA Breast Meat Mule Duck
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2016/4/20
The objectives of this study were to investigate the effects of dietary fish oil inclusion on the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents and organoleptic characteristics o...
Fatty Acid Profiles and Sensory Properties of Longissimus dorsi, Triceps brachii, and Semimembranosus Muscles from Korean Hanwoo and Australian Angus Beef
Beef Fatty Acid Profile Sensory Traits Consumer
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2016/4/20
The study compared the fatty acid profiles of 3 muscles (Longissimus dorsi, LD, Triceps brachii, TB and Semimembranosus, SM) obtained from Korean Hanwoo (18 steers, 24 months old) and Australian Angus...