bluuebunny/crossref_metadata_2025_split huggingface dataset:
ON THE ZYGOSITY OF Gm(a)
Authors: Prokop O. , Rackwitz A. , Bauer K. 
Published: September 2010

SUMMARYA family study on Gm determinants is reported starting from the pair: mother Gm(a ‐ x ‐ f + b +)/child Gm(a + x ‐ f ‐ b ‐). The genotypes derived from the results show the probable influence of the inactive allele Gm‐ described earlier. The importance of this and similar findings for our knowledge of the Gm system and for its use in practical medico legal work is stressed.
Molecular diversity of HLA‐Cw alleles in the Maratha community of Mumbai, Maharashtra, western India
Authors: Shankarkumar U. , Ghosh K. , Mohanty D. 
Published: September 2010

SummaryRecent advances suggest a significant role for the HLA‐C locus as a target of alloreactions after bone marrow transplantation. The biological importance of products of the HLA‐C locus, both as transplant antigens and as ligands for natural killer (NK) cells, is well established. A total of 10 different serologically defined HLA‐Cw antigen specificities (Cw1–Cw10) are encoded by the C locus; however, there are now 151 different alleles that can be identified by molecular methods. Serological definition of Cw alleles therefore includes 20–50% blanks, which cannot be detected by the available antisera. We used the molecular method of polymerase chain reaction (PCR)‐based sequence‐specific amplification and probe hybridization to define Cw alleles in 91 individuals from the Maratha community, and compared the data with data for 92 serologically typed Maratha individuals from India. We identified Cw*12, Cw*14, Cw*15, Cw*16 and Cw*18, along with the serologically identified Cw*01, Cw*02, Cw*03, Cw*04, Cw*06 and Cw*07 alleles. The HLA‐Cw blank allele frequency in the Maratha was reduced from 0.5706 to 0.00. Furthermore, by using a molecular technique, it was possible to identify novel allele subtypes, such as Cw*0104, Cw*0203 and Cw*0707, and a high frequency of Cw* 1801 in the Maratha community compared with other Indian and world populations. Our results will have clinical implications in related and unrelated HLA‐matched bone marrow transplantation in India.
Association study of polymorphisms within matrix metalloproteinase 9 with bronchial asthma
Authors: Ganter K. , Deichmann K. A. , Heinzmann A. 
Published: September 2010

SummaryMatrix metalloproteinase 9 plays an important role in the development of bronchial asthma. We were interested in whether the polymorphisms –T1702A, –C1562T, R279Q and +C6T within the matrix metalloproteinase 9 (MMP‐9) gene were associated with asthma in a population of 231 asthmatic children. However, we found no association. Thus MMP‐9 might not be a major gene for asthma.
Analysis of a biomarker for Wegener's granulomatosis
Authors: Cooley P. , Taylor K. H. , Czika W. , Seifer C. , Taylor J. F. 
Published: September 2010

SummaryThis molecular epidemiology study integrated questionnaire and genotype information to examine a disease susceptibility hypothesis. The study was based on a previously reported association demonstrated between a single nucleotide polymorphism (SNP) identified as A‐564G within the promoter of the proteinase‐3 gene (PRTN3) and the autoimmune disease Wegener's granulomatosis (WG). To further examine the strength of this association, we employed a family‐based design in which the inheritance of alternate alleles could be ascertained from the parents of affected and unaffected progeny. Genotype information for the study participants was derived from DNA samples from participants who collected buccal cells using a harvesting method that was non‐invasive and self‐administered. A brief questionnaire captured demographic data on the participants, the family relationships between participants, and the prevalence of autoimmune disease among family members. Samples were obtained on 132 individuals representing 43 WG cases and 89 unaffected controls. Thirty‐four nuclear families containing at least one unaffected sibling or parent of a WG case were represented in this sample. We found no evidence for an association between A‐564G and the likelihood of a WG diagnosis. We examined five additional SNPs and a sixth SNP haplotype within the PRTN3 promoter region in a family‐based association analysis and found no evidence that mutations within PRTN3 are associated with WG diagnosis.
White dwarfs stripped by massive black holes: sources of coincident gravitational and electromagnetic radiation
Authors: Zalamea I. , Menou K. , Beloborodov A. M. 
Published: September 2010

Abstract
White dwarfs inspiralling into black holes of mass MBH≳ 105 M⊙ are detectable sources of gravitational waves in the Laser Interferometer Space Antenna (LISA) band. In many of these events, the white dwarf begins to lose mass during the main observational phase of the inspiral. The mass-loss starts gently and can last for thousands of orbits. The white dwarf matter overflows the Roche lobe through the L1 point at each pericentre passage and the mass-loss repeats periodically. The process occurs very close to the black hole and the released gas can accrete, creating a bright source of radiation with luminosity close to the Eddington limit, L∼ 1043 erg s−1. This class of inspirals offers a promising scenario for dual detections of gravitational waves and electromagnetic radiation.
Snack patterns of Greek adults 20–50 years of age
Authors: Elena Fotiadou , Maria Babajimopoulos 
Published: September 2010

AbstractThe aim of this study was to describe the snacking habits of Greek adults. The study sample consisted of 97 men and 103 women aged 20–50 years living in Thessaloniki, Greece. The data were collected using a questionnaire on snacking patterns and by a 24‐h recall of the previous day. The subjects were classified into groups based on gender and similarity in snacking frequency. Snacking episodes were defined as ‘all food and drinks’ consumed throughout the day, and the subjects self‐reported whether they considered the eating episode to be a snack or a meal. Results show that the vast majority of the sample (87%) consumed snacks. Forty‐nine percent of them were classified as light snackers (snack consumption 1–3 times/week), and the rest 51% as heavy snackers (snack consumption >3 times/week). Almost half of both categories preferred both sweet and savoury snacks. Among the rest, the heavy snackers preferred mostly sweet (38%) to savoury (13%) snacks as opposed to light snackers who were evenly divided (31% sweet snacks, 27% savoury snacks). The most common time of day for snacking for both categories was the afternoon. The snacking patterns between men and women were similar. The three most frequently consumed snacks for both genders were chocolates–cakes–ice cream, savoury pies and coffee. Only beer consumption was different between men and women, with 39 men and 11 women reporting beer as their snacking habit. Snackers had significantly higher energy intake than non‐snackers. The contribution of snacks to the daily energy intake was 628 kcal, almost 33.5%. The snacking contribution to the daily protein, carbohydrate and lipids was 25, 45 and 29% respectively.
What do stakeholders consider the key issues affecting the quality of foodservice provision for long‐stay patients?
Authors: Walton Karen , Williams Peter , Tapsell Linda 
Published: September 2010

AbstractThis study aimed to elicit concerns of key stakeholders regarding foodservice provision for long‐stay hospital patients. Seventeen focus groups and four individual interviews were conducted involving six stakeholder groups: dietitians, nutrition assistants, patients, nurses, foodservice assistants and foodservice managers. Ninety‐eight participants (20 male, 78 female) were recruited from public and private hospitals in New South Wales, Australia. Each of the focus groups and individual interviews was conducted in a hospital setting where free and open discussions could be digitally recorded. Transcripts were prepared from the digital recordings and QSR Nvivo 2.0 qualitative analysis software (QSR International, Melbourne, Australia) was used to code the transcripts prior to content and thematic analysis. Themes were identified by relative frequency in the discussion, number of issues raised within each theme and the importance placed on the issues raised. Five major themes emerged from 37 discussion topics: the foodservice system, menu variety, preparation to eat and feeding assistance, packaging and portion size. Participants were particularly concerned about the increased packaging of food products, perceived lack of meal set up and feeding assistance, limited menu variety especially when considering longer stay hospital inpatients, and the increased use of cook‐chill operations. These findings lend themselves well to testing in a wider sphere via quantitative means in a proposed national survey. The results of this survey may produce a position on the main barriers to effective foodservice provision for long‐stay patients in the Australian context, and enable identification of practical solutions.
Foodservice in hospital: development of a theoretical model for patient experience and satisfaction using one hospital in the UK National Health Service as a case study*
Authors: Hartwell H. J. , Edwards J. S. A. , Symonds C. 
Published: September 2010

AbstractHospital foodservice does not operate in isolation but requires the cooperation and integration of several disciplines to provide the ultimate patient experience. The objective of this research was to explore the antecedents to patient satisfaction and experience, including the service element. Accordingly, focus groups were conducted with doctors (n = 4), nurses (n = 5), ward hostesses (n = 3) and patients together with their visitors (n = 10), while open‐ended interviews were conducted with the foodservice manager, facilities manager, chief dietitian, orthopaedic ward dietitian and chief pharmacist. Themes centred on ‘patients’, ‘foodservice’ and ‘mealtimes’, and results show that food qualities, particularly temperature and texture, are important factors impinging on patient satisfaction, and the trolley system of delivery is an acceptable style of service. Service predisposition demonstrates little relevance to patient satisfaction towards overall meal enjoyment. A theoretical model has been developed that identifies hospital foodservice in a cyclic relationship with the community primary healthcare team.
FAMM: from food to meal research on the product aspect of the meal experience
Authors: Öström Åsa , Rapp Erika , Prim Mia 
Published: September 2010

AbstractThe Five Aspect Meal Model (FAMM) has been widely used at the Institution of Restaurant and Culinary Arts, Örebro University, Sweden, not only for developing meal services in restaurants but also for formulating research questions. The aim of the present paper was to highlight research projects focused on the product aspect of FAMM. Important research fields are the sensory quality of food and meal, and the responsibility of the restaurants and their contribution to a better welfare. Meal service, including ready meals, is a growing sector within the food industry, with important research questions concerning consumers' needs and wishes. To further develop the research on Culinary Arts and Meals Science discipline, a broad perspective on the meal is useful. Research questions based upon FAMM, where the entirety of the meal is studied, present an interesting challenge for the future.
Are the chain operations simply with it?: Five aspects meal model as a development tool for chain operations/franchise organizations
Authors: Carlbäck Mats 
Published: September 2010

AbstractThe issue of belonging to a chain or affiliation, or indeed the right one, is becoming more and more vital for all participants in this fast moving and highly competitive business and could be a key factor for success or failure. However, how does one choose and in what ways it is possible to get the concept right and in line with trends, cultural and social aspects? And what possibilities are there to keep the concept uniform and easy to relay to current and future participants alike? One factor is what the chain actually offers as possible new outlets. If the chain organization lacks clear models, clear concepts or does not grasp new and important trends evolving on the scene, the outlook for individual members looks less promising. This paper examines how the five aspects meal model, as used in the Department of Restaurant and Culinary Arts at Örebro University (Gustafsson et al. 2006), might be used to better understand chain/franchise operations and the environment in which they work. Hopefully, it could help chain organizations and individual businesses to develop strategies for the future.
The meeting aspect and the physical setting: are they important for the guest experience?
Authors: Walter Ute 
Published: September 2010

AbstractThe purpose of this paper is to describe some aspects of the restaurant experience with a service and hospitality perspective. These are illustrated by means of a case, which describes how a restaurant employee / host acts and interacts with guests. The case shows an unusual situation in a restaurant context because the host joined the guests at the table, had lunch with them and also joined in the conversation. At the same time, he also managed the service. This case shows that there are many different ways to design and develop a meal experience. The importance of the physical setting and the social interactions within the guest experience is examined. One of the most important questions is how the guests could be involved in an exciting way and whether one aspect is more important than another. In the case described, the most important aspect for the guests was the social interaction; the physical setting seemed less important and less perceptible for the guests. This is interesting because many new restaurant settings are designed with a strong focus on the physical environment, but is the aspect of the social interaction concerned in restaurant experience design?
Valuing lobster for Maine coastal tourism: methodological considerations
Authors: Daniel Harold , Allen Thomas , Bragg Lisa , Teisl Mario , Bayer Robert , Billings Catherine 
Published: September 2010

AbstractA major issue for travel and tourism practitioners, researchers and governmental leaders are determining the value of the experiences deliverable via destination assets. We hypothesize that Maine's ‘lobster culture’ (lobster cuisine, lobster fishing, lobster fishing villages) is an important part of the coastal Maine tourist experience and that Maine's coastal tourism industry relies on the presence of an active lobster fishery for its economic success. This paper proposes a method for valuing the lobster fishery asset in Maine for its coastal tourism trade by valuing the experiences that are derivable from it, namely lobster cuisine and the lobster industry and village culture. This specific project is part of a larger program to measure the economic value of the lobster fishing industry to the economy of Maine. This paper considers and outlines a specific rationale and choice of methods for assessing the value of that industry for Maine's tourism economy.
Lycopene content in raw tomato varieties and tomato products
Authors: Toma Ramses B. , Frank Gail C. , Nakayama Kensaku , Tawfik Eman 
Published: September 2010

AbstractThis study evaluated the lycopene content in raw tomato varieties and processed tomato products. The separation of lycopene isomers was conducted by high‐performance liquid chromatography. Lycopene content was determined on a dry weight basis (DWB). The function of three different isomers (cis, all‐trans and 5‐cis) of lycopene was examined. Data for raw tomato varieties were analyzed within and among groups. Cherry tomatoes ranked the highest in lycopene content. On DWB, Roma tomatoes contained the highest lycopene concentration, while the vine tomatoes ranked the lowest in lycopene content. Among processed tomato products, tomato paste ranked the highest in lycopene content and canned tomato juice the lowest. Furthermore, tomato catsup ranked the lowest in lycopene concentration after DWB. Different dilution ratios may contribute to significant variability in lycopene content.
Conditions causing burn injuries in foodservice workers
Authors: Halpin John , Forst Linda , Zautke John 
Published: September 2010

AbstractMinor occupational burn injuries are common among foodservice workers. Risk factors and interventions to prevent these injuries, however, have not been well elucidated. The goal of this study was to determine the workplace conditions that put foodservice workers at risk for such burn injuries. A chart review of patients who presented to an ambulatory clinic located in a large metropolitan airport in the US with burns from handling food was conducted. This was followed by workplace visits of multiple food vendors and aircraft. The majority of burn injuries identified were scald injuries to the hands and upper extremities, and occurred primarily while handling coffee and from splashes of cooking oil. Contact burn injuries were also common, involving the use of hot equipment or incidental contact with nearby equipment. Mechanisms of injury and root causes were explored. Measures for preventing these painful, potentially disfiguring and time‐losing occupational injuries are suggested.
DEPOSITIONAL ENVIRONMENTS AND SOURCE ROCK POTENTIAL OF THE JURASSIC KIDOD SHALES, ISRAEL
Authors: Bein Amos , Binstock Ruth 
Published: September 2010

The Jurassic Kidod shales, which reach a thickness of up to 300 m., are found throughout the subsurface of central Israel at depths ranging from 1,200 m to over 2,300 m. Data derived from the study of bitumen and kerogen extracted from these shales were used to evaluate its source potential and depositional regime. Methods used included liquid and gas chromatography, microanalysis, δ13C determination, U V spectroscopy, electron spin resonance (ESR), thermal analysis (DTA and GTA), pyrolysis and vitrinite reflectance.The data indicate that the shales were deposited in a normal open‐shelf environment under oxic conditions. This conclusion, considered with the thickness trends of the shales and their diachronous progradation from west to east, points to a marine rather than, as previously proposed, a fluvio‐deltaic provenance for the shales. The implication of this interpretation is that truncation rather than lateral facies relationships accounts for the abrupt termination of the shales to the west over the north‐soth trending sturctural highs of Be'eri–Helez–Ashdod.From quantitative source‐rock evaluation a reasonable source potential is assumed. The presence of significant volumes of exploitable oil derived from the Kidod shales is, however most unlikely, because of its low maturation stage.
POST‐DRILLING ANALYSIS OF THE NORTH FALKLAND BASIN— PART 1: TECTONO‐STRATIGRAPHIC FRAMEWORK
Authors: Richards P. C. , Hillier B. V. 
Published: September 2010

Six wells were drilled in the extensional North Falkland Basin in 1998. The wells encountered a Devonian to Cenozoic stratigraphy dominated by thick Mesozoic syn‐ and post‐rift successions. Although most previously published models predicted that the succession would most likely be of marine origin, it is in fact predominantly terrestrial; marine conditions did not become established in the basin until the Late Cretaceous. The oldest rocks recorded are Devonian and these were penetrated in only one well. The overlying succession comprises: a fluvio‐lacustrine, early syn‐rft interval of ?mid‐Jurassic to Tithonian age; a late syn‐rift fluvio‐lacustrine interval of Tithonian to Berriasian age; a rift‐sag transitional unit of Berriasian to Valanginian age; an early post‐rift lacustrine unit of Valanginian to early Aptian age; a middle post‐rift, transgressive unit of Aptian to Albian age; a late post‐rift, terrestrial to marine unit of Albian to early Palaeocene age; and a post‐up lift thermal subsidence unit of Palaeocene to Recent age.Much of the sediment appears to have been derived from volcanic and/or metamorphic terranes, probably located to the north or NW of the basin. As well as the volcanic material which occurs in the ground mass and as lithoclasts in many of the units, some volcaniclastic rocks and minor amounts of ashfall tufls are observed, particularly within the late syn‐rift succession.
SILURIAN — LOWER DEVONIAN BLACK SHALES IN MOROCCO: WHICH ARE THE ORGANICALLY RICHEST HORIZONS?
Authors: Lüning S. , Loydell D. K. , Sutcliffe O. , Salem A. Ait , Zanella E. , Craig J. , Harpel D. A. T. 
Published: September 2010

Lowermost Silurian (Rhuddanian, lower Llandovery) black shales represent the main Palaeozoic petroleum source rock throughout North Africa and Arabia. The unit also occurs in parts of Morocco with recorded TOC values of up to 10.5%. However, in contrast to many other North African and Arabian countries, the Silurian‐Lower Devonian shale‐dominated succession in Morocco also contains a number of other horizons with elevated organic contents. In order to evaluate the organic richness and better understand the depositional mechanisms of this shale succession in Morocco, samples were collected from petroleum exploration wells, from the spoil heaps of shallow water wells and from outcrops, and were subsequently analysed. Graptolite biostratigraphy provided a high‐resolution correlation framework. The data was integrated with that from published and unpublished studies, and the results may help in improved predictions of the source quality of Silurian—Lower Devonian strata in Morocco.An Aeronian (middle Llandovery) shale sample with a high organic content (4.35% TOC) was recovered from the NE margin of the Tadla Basin, central Morocco. Based on gamma‐ray data from the subsurface, however, this horizon appears to be laterally discontinuous within the basin. Secondly, late Telychian‐Wenlock shales from the eastern Atlas Mountains were found to have TOC values of around 2.5%, and may be correlated with age‐equivalent organic‐rich strata in the Ghadames Basin (eastern Algeria, western Libya, southern Tunisia) and Iraq. Late Silurian shale‐limestone alternations in Morocco apparently do not contain major amounts of organic mattel; although comparable deposits in parts of western Algeria are believed to be organic rich. Early Devonian graptolitic black shales from the Tadla Basin and its margins contain high amounts of organic matter (around 5% TOC); however; the lateral continuity of this unit is at present unclear.We propose that high primary productivity during the Silurian‐Early Devonian provided the basis for the formation of these organic‐rich shales in Morocco. Sea level changes may have been an important additional factor. For example, the Rhuddanian organic‐rich shales were deposited during the initial stages of a transgression, when circulation was still restricted due to the pronounced pre‐Silurian relief. At other times during the Silurian‐Early Devonian in Morocco, deposits with elevated organic content seem to have been formed during periods of high sea level, which may have been associated with high primary productivity and/or a rise in the oxygen minimum zone onto the shelf.