bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of somatostatin on immune inflammatory response in patients with severe acute pancreatitis
Authors: TANG Wen Fu , WANG Yong Gang , ZHU Lin , WAN Mei Hua , CHEN Guang Yuan , XIA Qin , REN Ping , HUANG Xi 
Published: May 2007

OBJECTIVE:  Somatostatin regulates immune inflammatory response via apoptosis and adhesion of leukocytes in many diseases. This article reported a study that aimed to observe the mechanism and effect of somatostatin on the immune inflammatory response through apoptosis and adhesion of leukocytes in severe acute pancreatitis.METHODS:  Thirty‐eight patients with severe acute pancreatitis, that fulfilled the guidelines for the treatment of severe acute pancreatitis of China and Balthazar computed tomography severity index (≥5) were enrolled consecutively. Nineteen of these patients received our routine treatment and 19 received additional somatostatin. In all patients the expressions of CD4, CD8, CD95/CD95 ligand and CD18/CD62 ligand on leukocytes were determined by flow cytometry, both upon admission and on the fourth day. Thirty healthy volunteers constituted the normal healthy group.RESULTS:  In the treatment group, CD4, CD4 : CD8 ratio and CD62 ligand on leukocytes increased from 11.4 ± 8.2, 0.47 ± 0.10 and 25.5 ± 9.2 to 22.1 ± 9.7, 0.68 ± 0.11 and 36.2 ± 11.7 (P < 0.05) respectively, while CD95 ligand on both lymphocyte and polymorphonuclear cells increased from 0.65 ± 0.21 and 0.76 ± 0.29 to 1.18 ± 0.32 and 1.58 ± 0.43 after treatment with somatostatin (P < 0.05). Furthermore, lactate dehydrogenase, aspartate aminotransferase, amylase, C reactive protein and acute physiology and chronic healthy evaluation (APACHE II) score in the treatment group reduced faster than those in the control group (P < 0.05), though there was no difference in mortality (15.7%vs 5.3%) between the two patient groups (P > 0.05).CONCLUSION:  Somatostatin can modulate the immune inflammatory response and the severity of severe acute pancreatitis through apoptosis and adhesion of leukocytes, but this modulatory effect by itself is not strong enough to improve the final.
Minimal role for activating transcription factor 3 in the oligodendrocyte unfolded protein response in vivo
Authors: Sharma Ramaswamy , Jiang HuiYuan , Zhong Laura , Tseng James , Gow Alexander 
Published: May 2007

AbstractTo further our goal of identifying and characterizing the functions of major components of the unfolded protein response (UPR) in oligodendrocytes, the gene encoding the activator of transcription factor 3 protein (ATF3) has been ablated in mice expressing mutant forms of the Proteolipid protein 1 (Plp1) gene and the phenotype of double mutants characterized at several levels. Mature oligodendrocytes in Plp1 mutant mice undergo UPR‐induced cell stress, induce ATF3 expression and exhibit a greater propensity to die by apoptosis, which is consistent with pro‐death function of ATF3 proposed from in vitro studies. However, we find that the absence of ATF3 has no effect on the levels of apoptosis in Plp1 mutants. Furthermore, we find that oligodendrocyte function appears normal in Atf3−/− mice and that motor coordination and neural communication are similarly unaffected. Accordingly, we conclude that ATF3, at best, plays a minor role in UPR signaling and its expression is more likely induced by the UPR as a secondary event in oligodendrocytes that is unrelated to cell death.
Characterization of 20 microsatellite marker loci in the red‐bellied brown lemur (Eulemur rubriventer)
Authors: ANDRIANTOMPOHAVANA R. , MORELLI T. L. , BEHNCKE S. M. , ENGBERG S. E. , BRENNEMAN R. A. , LOUIS E. E. 
Published: May 2007

AbstractTwenty nuclear microsatellite loci were isolated from a genomic DNA library derived from a free‐ranging red‐bellied brown lemur (Eulemur rubriventer), from the Ranomafana National Park, Madagascar. Population genetic parameters were estimated as baseline values from samples collected from populations harboured in the Ranomafana and Andringitra National Parks. The marker suite will be used in a future study on the population dynamics of this species.
Changes of Photosystem II Electron Transport in the Chlorophyll‐deficient Oilseed Rape Mutant Studied by Chlorophyll Fluorescence and Thermoluminescence
Authors: Guo Jun‐Wei , Guo Jin‐Kui , Zhao Yun , Du Lin‐Fang 
Published: May 2007

AbstractThe photosystem II (PSII) complex of photosynthetic membranes comprises a number of chlorophyll‐binding proteins that are important to the electron flow. Here we report that the chlorophyll b‐deficient mutant has decreased the amount of light‐harvesting complexes with an increased amount of some core polypeptides of PSII, including CP43 and CP47. By means of chlorophyll fluorescence and thermoluminescence, we found that the ratio of Fv/Fm, qP and electron transport rate in the chlorophyll b‐deficient mutant was higher compared to the wild type. In the chlorophyll b‐deficient mutant, the decay of the primary electron acceptor quinones (QA−) reoxidation was decreased, measured by the fluorescence. Furthermore, the thermoluminescence studies in the chlorophyll b‐deficient mutant showed that the B band (S2/S3QB−) decreased slightly and shifted up towards higher temperatures. In the presence of dichlorophenyl‐dimethylurea, which is inhibited in the electron flow to the second electron acceptor quinines (QB) at the PSII acceptor side, the maximum of the Q band (S2QA−) was decreased slightly and shifted down to lower temperatures, compared to the wild type. Thus, the electron flow within PSII of the chlorophyll b‐deficient mutant was down‐regulated and characterized by faster oxidation of the primary electron acceptor quinine QA− via forward electron flow and slower reduction of the oxidation S states.(Handling editor: Li‐Xin Zhang)
Physiological Responses of Limonium aureum Seeds to Ultra‐drying
Authors: Li Yi , Feng Hu‐Yuan , Chen Tuo , Yang Xiao‐Ming , An Li‐Zhe 
Published: May 2007

AbstractThe seeds of Limonium aureum (L.) Hill. were dried from 8.92% to 2.88% moisture content in a desiccating container with silica gel. After ultra‐drying the seeds were accelerated aged (50 °C, 1 month), and some physiological indices, including the electrical conductivity, dehydrogenase activity, superoxide dismutase (SOD), peroxidase (POD), glutathione reductase (GR), ascorbate peroxidase (APX), catalase (CAT), volatile aldehydes and malondialdehyde (MDA) were tested. The results indicated that dehydrogenase, POD, SOD, GR, APX and CAT activities of the ultra‐dry seeds were higher than the control seeds, while volatile aldehydes and malondialdehyde were lower than the control group. The results suggest that ultra‐drying is beneficial for maintaining the vigor of L. aureum seeds at a high level. Thus, L. aureum seeds could be stored under ultra‐dry conditions.(Handling editor: Jin‐Zhong Cui)
SENSORY ANALYSIS OF IRRADIATED GROUND BEEF PATTIES AND WHOLE MUSCLE BEEF1
Authors: LUCHSINGER S.E. , KROPF D.H. , IV E. CHAMBERS , ZEPEDA C.M. GARCÍA , HUNT M.C. , STRODA S.L. , HOLLINGSWORTH M.E. , MARSDEN J.L. , KASTNER C.L. 
Published: May 2007

ABSTRACTThe effects of two doses (2.0 and 3.5 kGy) of nonradioactive irradiation on flavor, texture and aroma were compared to nonirradiated controls for (1) frozen raw and precooked, ground beef patties with 10 and 22% fat packaged in vacuum or aerobically; (2) frozen, vacuum‐packaged, boneless beef steaks; and (3) chilled, vacuum‐packaged, boneless, beef steaks that were repackaged in an oxygen‐permeable film (PVC) after 14 days of storage. Samples were evaluated by a highly trained descriptive panel for fifteen sensory attributes for ground beef patties and eighteen sensory attributes for whole muscle beef. Irradiation had minimal effects on flavor, texture, and aroma of frozen, raw and precooked, ground beef patties; frozen boneless beef steaks; and vacuum‐packaged, chilled, boneless, beef steaks. Reintroduction of oxygen to irradiated beef by repackaging into PVC film after vacuum aging increased liver‐like (at 3.5 kGy) and toughness (at 2.0 kGy) attributes and slightly decreased beef identity and browned/roasted flavor notes (at 2.0 kGy.)
DEVELOPMENT OF A PRELIMINARY SENSORY LEXICON AND STANDARD REFERENCES OF EWES MILK CHEESES AIDED BY MULTIVARIATE STATISTICAL PROCEDURES
Authors: BÁRCENAS PEDRO , PÉREZ ELORTONDO FRANCISCO J. , SALMERÓN JESÚS , ALBISU MARTA 
Published: May 2007

Ewes milk cheeses have a special taste and flavor, very different from that of cheeses made from cows milk. A new descriptive and discriminative language and the corresponding set of standard references for evaluating the main sensory characteristics of ewes cheeses were developed. Two multivariate statistical procedures, Stepwise Discriminant Analysis (SDA) and Principal Component Analysis (PCA) were applied during the development and selection of the sensory attributes.The list of terms and references selected should help researchers elucidate the factors influencing typical odor, flavor and texture development in these cheese varieties, and improve sensory quality in cheese factories. The aim of the present study was the development of a preliminary lexicon and standard references for ewes milk cheeses. To achieve this goal a statistical method has been proposed to select the most adequate ewes milk cheese sensory terms.
HOME PLACEMENT TESTING OF LAMB CONDUCTED IN SIX COUNTRIES
Authors: DRANSFIELD ERIC , MARTIN JEAN‐FRANCOIS , FISHER ALAN , NUTE GEOFFREY R. , ZYGYIANNIS DIMITRIOS , STAMATARIS COSTAS , THORKELSSON GUDJON , VALDIMARSDÓTTIR TYRI , PIASENTIER EDI , MILLS COLIN , SANUDO CARLOS , ALFONSO MATILDE 
Published: May 2007

ABSTRACTConsumer placement tests, which are used to assess products in an appropriate context, were performed in 36 households comprising 2 to 8 persons in England, France, Greece, Iceland, Italy and Spain using leg joints from 2 types of lamb raised in each of those countries. Ratings of odor, tenderness, juiciness, flavor and overall liking were different among lamb types and overall, the least tender was the least liked. Variations in ratings of cooking odor given by the cook only, which were most marked by the Greek and Spanish panels, were correlated with assessments of the other qualities given by the whole household. Variations in liking were less among individuals within a household than between households and reduced as the number of individuals in a household increased. The structure of a panel is important and should be taken into account when analyzing and concluding from consumer placement tests.
THE IMPORTANCE OF CAFFEINE AS A FLAVOR COMPONENT IN BEVERAGES
Authors: ALLISON ANN‐MARIE A. , CHAMBERS EDGAR 
Published: May 2007

ABSTRACTCaffeine contributes to the flavor profiles of beverage and food products, and other bitter compounds, such as quinine, cannot replicate caffeine's bitterness. Research also has indicated caffeine's ability to enhance desirable tastes, such as sweetness and saltiness, in beverages by modifying neurological pathways. Caffeine may reduce potential “ off‐flavors” by solubilizing some compounds, while having little effect on other compounds considered important in beverage flavor profiles. Exposure to caffeine may enhance cognition and potentially heighten the capacity for smell and taste. Thus, use of caffeine in beverages may positively affect flavor profiles and the experience of beverage consumption.
SENSORY PROFILING AND PRODUCT POSITIONING OF ROASTED AND GROUND (BREW) COFFEE AND SOLUBLE (INSTANT) COFFEE WITH AND WITHOUT ADDED FLAVOR
Authors: PRAKASH MAYA , RAVI R. , SARVAMANGALA G.K. , RAJALAKSHMI D. 
Published: May 2007

ABSTRACTCoffee powders available commercially are of different qualities. The quality variations may be due to inherent quality of coffee beans, storage time and packaging materials used. Sensory profiles of brewed and soluble coffees were studied through profiling. Canonical discriminant analysis (CDA) used for positioning the different coffee samples showed that freshly made coffee from plantation arabica (PA), Pea berry (PB), PA with chicory (PAC), PB with chicory (PBC) and their blends viz. PA + PB and PAC + PBC occupied the quadrant where coffee aroma and overall quality rated higher. Other roasted & ground (R&G) coffee (market) samples were positioned where oily, fermented, musty, stale and caramelized notes dominated. In case of soluble coffee, the flavored coffee procured from the western market (S3, S6, S9 and S8) dominated the quadrant where other added flavor and oily notes dominated. The typical soluble (instant) coffee without any added flavor S10, S12 and S13 occupied another quadrant. The soluble coffee powder with spice incorporation took a separate quadrant where other added flavor and bitter taste dominated. The dominant quality attributes for the groups are different and are discussed in relation to the directional vectors.
EFFECT OF LIKING, BRAND NAME AND PRICE ON PURCHASE INTENTION FOR BRANDED, OWN LABEL AND ECONOMY LINE CRISP SNACK FOODS
Authors: BOWER JOHN A. , TURNER LYNDSAY 
Published: May 2007

ABSTRACTThe effect of liking, brand and price label on purchase intention were studied on crisp snacks in branded, supermarket own label and economy form. Unlabeled assessment segregated the products into differing levels of liking which did not correspond to marketed price and brand location. Level of liking dominated purchase intention under partial label (price or brand alone) and full label (price with brand) conditions. Relative and derived purchase intention measures gave clearer label effects with significance for brand and price. Consumers who professed higher price awareness were more influenced by price, but those professing brand as a main purchase intention reason gave more weight to liking. Results from analysis of purchase intention and degree of liking measures according to private body conscious level were inconclusive.
A LABELED AFFECTIVE MAGNITUDE (LAM) SCALE FOR ASSESSING FOOD LIKING/DISLIKING1
Authors: SCHUTZ HOWARD G. , CARDELLO ARMAND V. 
Published: May 2007

ABSTRACTThe most widely used scale for assessing food liking or disliking is the 9‐pt hedonic scale. Unfortunately, this affective scale suffers from problems related to unequal scale intervals and the underuse of end categories, which results in a reduced ability to differentiate among extremely well liked or extremely disliked foods. Magnitude estimation avoids these problems while enabling ratio statements to be made about the data. However, it does not provide absolute ratings of liking/disliking and can be difficult for some consumers to use. We report here on the development of a labeled affective magnitude scale (LAM) scale that has advantages over both the 9‐pt hedonic scale and magnitude estimation. Forty‐four semantic labels were scaled for their affective meaning by subjects using modulus‐free magnitude estimation. The geometric mean magnitude estimates obtained for each semantic label were used to construct a series of labeled affective magnitude scales by spacing the labels along a visual analogue scale according to their obtained semantic values. Reliability and sensitivity studies were conducted to assess the effects of alternative semantic and numeric labels. The results of these studies led to the choice of a scale format that uses verbal labels that are consistent with the 9‐pt hedonic scale. The labeled affective magnitude (LAM) scale was compared to the hedonic scale and magnitude estimation in several food preference and acceptability tests. The LAM was shown to have equal reliability and sensitivity to the hedonic scale, provided somewhat greater discrimination among highly liked foods, and resulted in data that were similar to magnitude estimation in terms of the obtained ratios among rated stimuli. The LAM scale was also judged by consumers to be as easy to use as the 9‐pt hedonic scale and significantly less difficult than magnitude estimation.
EFFECTIVENESS OF RINSES IN ALLEVIATING BITTERNESS AND ASTRINGENCY RESIDUALS IN MODEL SOLUTIONS1,2
Authors: BRANNAN G.D. , SETSER C.S. , KEMP K.E. 
Published: May 2007

ABSTRACTA two‐part study determined the effectiveness of gum‐based rinses with or without oil for alleviating residuals of a bitter (0.8 g/L caffeine solution) and an astringent (1g/L alum solution) stimuli in serial responses using a sip and spit method. In Experiment 1, rinsing with deionized water was compared to rinsing with 0.3% xanthan gum in water alone or with 5% corn oil and 0.55% carboxymethyl cellulose (CMC) in water alone or with 5% or 10% corn oil. The 0.3% xanthan gum and 5% corn oil mixture resulted in the highest stimulus intensity difference before and after rinsing, whereas 0.55% CMC had a value of nearly zero for residual effect. Results of a two‐alternative forced choice test used in Experiment 2 indicated that both were equally effective for reducing bitterness residuals, but 0.55% CMC solution resulted in the lowest (p=0.007) residual effect for astringency. Therefore, the 0.55% CMC rinse was considered an effective interstimulus rinse to use for assessing both bitterness and astringency in model solutions.
THE POWER OF THE “ A” ‐“ NOT A” METHOD
Authors: BI JIAN , ENNIS DANIEL M. 
Published: May 2007

ABSTRACTThe “ A” ‐ “ Not A” method is a rating method with two categories. It is often treated as a discrimination method. Unlike forced choice procedures, the Thurstonian model for this method involves a choice criterion. In statistical tests, it is treated as a comparison of two proportions. In this paper, the power for hypothesis tests involving the monadic and replicated monadic “ A” ‐ “ Not A” method is discussed. The power functions and the sample sizes needed for 80% power are given based on Thurstone's δ. Designs with equal and unequal allocations for A and A (Not A) samples are considered. The power of the method is also compared with that of four forced choice methods under the assumption that the perceptual variance is identical among methods. The comparison shows that, in general, the power for the five methods ranks from high to low: the 3‐AFC, 2‐AFC, “ A” ‐ “ Not A”, triangular and duo‐trio. The comparison also shows that, based on the same number of panelists and/or the same sample size for the A and A− samples for the methods, if the panelists are not too discrepant and the choice criterion in the “ A” ‐ “ Not A” method is not too strict or too lax, the power of the “ A” ‐ “ Not A” method is very close to that of the 2‐AFC method.
INTERRELATIONS AMONG LIKING ATTRIBUTES FOR APPLE PIE: RESEARCH APPROACHES AND PRAGMATIC VIEWPOINTS
Authors: MOSKOWITZ HOWARD 
Published: May 2007

ABSTRACTLiking is a key measure for applied product development. All too often, however, the liking attributes are simply reported, but other than analyzing overall liking ratings no other analysis is done on the ratings. Much more remains for applied product testers to learn from these liking attributes. This paper presents a detailed analysis of the interrelations among different liking attributes for apple pie. It shows that panelists discriminate among samples using different liking scales, but many of these scales correlate with each other creating a great deal of redundancy in the list of attributes. Factor analysis reveals one major dimension for liking of the entire pie, and three dimensions for liking of slices. A different way of analysis shows potentially more utility for developers. A linear model relating overall liking to each attribute liking reveals different slopes, suggesting different importance levels for the attribute liking scales. Furthermore, one can create an integrated liking model. The liking ratings can be combined into a single, overall product model, allowing the researcher to understand how changes in one liking attribute simultaneously affect all other liking attributes.
QUANTIFYING FLAVOR CHARACTER IN BLACKCURRANT DRINKS FROM FRUIT CONCENTRATES
Authors: BOCCORH RAYMOND K. , PATERSON ALISTAIR , PIGGOTT JOHN R. 
Published: May 2007

ABSTRACTQuantifying flavor in fruit concentrates for use in soft drink manufacture remains a technical problem. To explore sensory quantifications, a comparison between descriptive analysis (free choice profiling) and ratio scaling strategies was effected. This employed 20 assessors, and a range of commercial black‐currant drinks and model product formulations. Free choice profiling yielded product clusters in commercial drinks, but not for formulated drinks. Few descriptors were significant in discriminating samples of the latter group. In addition, assessors were not consistent in quantifying attributes. In contrast, magnitude estimation of the single attribute, overall flavor intensity, produced data which after statistical treatment showed that assessors were able to resolve differences clearly. It was concluded ratio scaling of a single complex attribute had provided a better quantification of flavor character than line scaling of multiple simple attributes.
NEW METHOD FOR RECRUITMENT OF DESCRIPTIVE ANALYSIS PANELISTS
Authors: STOER NATALIE , RODRIGUEZ MARLA , CIVILLE GAIL VANCE 
Published: May 2007

ABSTRACTThe documentation of the flavor and texture qualities of products is critical in product development and product improvement. Descriptive analysis uses highly trained panels to generate these unique analytical sensory profiles. The recruitment of qualified and motivated panelists is essential to a descriptive analysis program and the product development efforts the panel documents. Previous recruiting methods have proven ineffective in the current job market; this paper demonstrates a novel approach that the Pillsbury Co. took in the recruitment of panelists. Advertising was specifically targeted to attract viable candidates. Candidates were also presented with increased opportunities to gain information about the panelist positions. These methods were successful in recruiting high performance panelists.
MAPPING IN PRODUCT TESTING AND SENSORY ANALYSIS: A WELL LIT PATH OR A DARK STATISTICAL LABYRINTH?
Authors: MOSKOWITZ HOWARD 
Published: May 2007

ABSTRACTMapping is a popularly accepted statistical method, currently used in many applications in order to reveal and perhaps understand relations between stimuli. This paper discusses some of the shortcomings of mapping as a procedure, specifically those having to do with the ‘actionability’ of the data. The paper recommends that mapping be used to embed the stimuli in a geometric space, but then the coordinates of that space be used as independent variables in a model. In this way the geometrical representation does not stop at being a ‘pretty picture’ without further utility, but instead incorporates within it the necessary tools to allow researchers to go from any location in the space to any other location.
CROSS VALIDATION OF A SENSORY LANGUAGE FOR CHEDDAR CHEESE
Authors: DRAKE M.A. , GERARD P.D. , WRIGHT S. , CADWALLADER K.R. , CIVILLE G.V. 
Published: May 2007

ABSTRACTCommunication and replication of sensory data from different sites are important to track progress on fundamental research issues and to ensure that research efforts are not duplicated. A uniform anchored Cheddar cheese sensory language has previously been identified and refined. The objective of this study was to demonstrate application of the defined sensory language for Cheddar cheese for communication between sensory panels at three different sites. The defined and referenced sensory language for Cheddar cheese was disseminated to panel leaders at the three sites and sensory panels (n ≤ 8) were trained for 40 to 80 h at each site. Ten forty‐pound blocks of Cheddar cheese representing different ages were collected and evaluated by the panels. Cheeses were differentiated by the three panels by univariate and multivariate analysis (P<0.05). Cheeses were differentiated by the three panels in a similar manner. Results indicate that it is possible to calibrate panels using a standardized defined sensory language.