bluuebunny/crossref_metadata_2025_split huggingface dataset:
MULTIFACTORIAL STUDY OF HAZE FORMATION IN MODEL WINE SYSTEMS
Authors: FENCHAK SHARON F. , KERR WILLIAM L. , CORREDIG MILENA 
Published: May 2007

AbstractA multifactorial design was used to study the role of protein (Pro), polyphenols (PP), sucrose (Suc), pectin (Pec), potassium (K), and pH in the formation of haze in wine. Model wines (32) containing two levels of each factor plus yeast and nutrients were made and allowed to ferment to 0 Brix. Measurements of transmission at 633 nm (%T) following heating showed that PP, Pro, Pro*PP, Pec, and PP*Pec were all significant factors affecting turbidity. Molecular weight and size determinations by size‐exclusion chromatography‐laser light scattering indicated that molecular weight depended on Suc*Pec, Pro*PP*pH, and Pro*Pec*pH while molecular radius depended on PP*Suc*Pec, Pro, PP*Pec, and Suc*pH. Measurement of protein after filtration showed that Pro, PP, Pro*PP, and Pro*PP*pH were all factors. Laser diffraction studies showed three primary peaks in the range 0.05 ‐ 800 μm. The smallest size range had Pro*pH as a significant factor, while the largest had Pec and Pro*K as factors. These results indicate that a variety of factors are important to haze formation and that measurement of particle size, distribution, and interactions depends upon the instrument used to measure it.
A COMPARISON OF LIPID AND LIPID/HYDROCOLLOID BASED COATINGS TO EVALUATE THEIR EFFECT ON POSTHARVEST QUALITY OF GREEN BELL PEPPERS
Authors: CONFORTI FRANK D. , BALL JENNIFER A. 
Published: May 2007

AbstractMaintaining quality of harvested fruit and vegetables is a challenge. The study investigated the effects of two lipid and lipid/hydrocolloid based coatings on maintaining post harvest quality of green bell peppers. Quality characteristics measured during the 4‐week storage period included: respiratory rate, moisture content (weight loss), chlorophyll content, puncture force, ascorbic acid (AA) and dehydroascorbic acid (DHA) contents. No significant differences (P>0.05) between uncoated and coated peppers were noted for respiration rate, puncture force, chlorophyll content, and AA. Significant differences (P<0.05) were found in moisture content and DHA content in the uncoated and coated peppers. Continued research is needed in creating more sophisticated bilayer coatings to enhance product shelf‐life.
QUALITY OF ‘ANJOU’ PEARS FROM VARIABLE OXYGEN AND HIGH CARBON DIOXIDE CONTROLLED ATMOSPHERE STORAGE
Authors: DRAKE S.R. , GIX R.D. 
Published: May 2007

AbstractLoss of ‘Anjou’ pear quality after 90 days of storage (60 days at 1.5% O2 and <1.0% CO2 then 30 days at 4% O2) wasapparent in this study. Distinct color changes from green to yellow in the peel and a more yellow flesh, coupled with a loss of firmness, for ‘Anjou’ pears even afteronly a short period (30 days) in elevated O2 was evident. Use of elevated CO2 (3%), in CA storage, resulted in a greener peel and firmer pears with less change in flesh color, and superior stem condition after 150, or 210, days of storage compared with pears from 1.5% O2 and <1% CO2. After controlled atmosphere and an addition 30 days of storage in regular atmosphere, quality differences in ‘Anjou’ pears from the different atmospheres (1.5% O2 and 1.0% CO2; variable O2;1.5% O2 and 3.0% CO2) was even more manifest. Pears in elevated O2, displayed reduced firmness, finish and stem condition and enhanced shrivel. Pears in 3.0% CO2, compared favorably in all quality considerations with pears from a normal (1.5% O2 and <1.0% CO2) atmosphere. No pithy brown core was evident in ‘Anjou’ pears regardless of storage atmosphere.
EFFECT OF ANTIBROWNING TREATMENT ON COLOR AND FIRMNESS OF FRESH‐CUT PEARS1
Authors: ABBOTT JUDITH A. , BUTA J. GEORGE 
Published: May 2007

Abstract A 30‐second dip in a solution of 4‐hexylresorcinol, isoascorbic acid, N‐acetylcysteine, and potassium sorbate prevented browning of fresh‐cut ‘Anjou’ and ‘Bartlett’ pears (Pyrus communis L.) for 9 days at 5C in air, regardless of initial ripeness. Firmness of pears did not change in response to chemical treatments or time in storage, except that pears slices initially < 25 N, quite ripe, generally became translucent and excessively soft during storage. Firmness of the 5‐mm thick slices was measured by puncturing to 2.5 mm using a 4 mm diameter cylindrical probe and by a three‐point bending test. A puncture test was more suitable (and more convenient) than bending for measuring firmness of the slices. Color (L*, a*, and b*) and transmittance through the slices in the visible and near infrared range (400 to 1900 nm) were measured. The a* value was more sensitive to browning and less affected by ripeness and storage than transmittance at specific wavelengths or the overall absorbance in the visible range.
THE USE OF A NATURAL CLAY ADSORBENT IMPROVES QUALITY RETENTION IN THREE CULTIVARS OF RASPBERRIES STORED IN MODIFIED ATMOSPHERE PACKAGES1
Authors: TOIVONEN P.M.A. , KEMPLER C. , STAN S. 
Published: May 2007

AbstractThe effect of a natural clay adsorbent on quality retention in modified atmosphere packaged raspberries (Rubus idaeus L., cvs‘Chilliwack’, ‘Malahat‘, and ‘Qualicum‘) was tested. Fruit packaged with the natural clay adsorbent was much firmer, had less decay, and had fewer dark red overripe fruit after 14 days than those packaged without any adsorbent. The addition of the natural clay adsorbent almost eliminated all the condensation inside the package after 14 days of storage at 1C. The reduction in decay on the fruit could be attributed to the reduction in condensed water in the package. However, effects on firmness retention and the slowing of ripening of the fruit could not be attributed to any measured effect of the clay in this study. The results suggest that a water/ volatiles adsorbent, such as the natural clay used in this study, could be useful in prolonging the shelf‐life and improving the quality of modified atmosphere packaged red raspberries grown in a wet climate.
SENSORY ACCEPTABILITY OF A DEEP‐FRIED CARROT CHIP PRODUCT AS EVALUATED BY AMERICAN AND SOUTHEAST ASIAN CONSUMER PANELS
Authors: SULAEMAN AHMAD , TAN KAY BOON , TAYLOR STEVE L. , DRISKELL JUDY A. 
Published: May 2007

AbstractFollowing development of deep‐fried carrot chips, a high provitamin A carotenoid‐snack, consumer acceptances for color, uniformity, overall appearance, odor, saltiness, sweetness, overall flavor, crispiness, oiliness, overall texture, and overall acceptability of the product were evaluated. Eighty‐nine consumer panelists consisting of Americans from the Plains states of the United States (n = 45) and Southeast Asians (n = 44), males and females,19–45 years, participated in this study. Color, uniformity, and odor were rated as good. Saltiness and sweetness were rated as nearly about right. Crispiness was rated as good, and oiliness as slightly oily. Generally, the product was acceptable to both types of consumer panelists, American and Southeast Asian, as shown by their ratings on overall appearance, overall flavor, overall texture, and overall acceptability. The differences in acceptance among country, gender, and country X gender groups were statistically not significant (P0.05).
PHYSICAL AND SENSORY PROPERTIES OF MEATSTICK PRODUCTS AS AFFECTED BY FORMULATION AND DRYING: SENSORY‐INSTRUMENTAL RELATIONSHIPS
Authors: BARRETT ANN , CARDELLO ARMAND , MAGUIRE PAUL , DEFAO ARTHUR , TAUB IRWIN 
Published: May 2007

AbstractShelf‐stable meats are of interest to industry and are important in military ration development. Stability is commonly achieved through control of pH and water activity. However, reduction in moisture as a means to lower aw can significantly affect texture. Other ingredients, such as fat, can also potentially affect texture and possibly mitigate hardening due to lowered moisture. Meatsticks dried to three water activities, 0.88, 0.90, and 0.92, each from batters at three fat levels, 14, 17, and 21%, were produced, yielding products varying in both moisture and fat content. Products were subjected to mechanical and sensory testing and image and color analysis. Meatstick modulus, shear force, L* value, and percent of area of cut surfaces covered by separated fat were correlated with sensory assessments of interior hardness, hardness with skin, color, and visual fat, respectively. These parameters were significantly influenced by composition, particularly fat and protein contents and fat‐protein interaction.
THE USE OF MULTIVARIATE STATISTICAL ANALYSIS IN DETERMINING THE SENSORY QUALITY OF WHITE MONOVARIETAL WINES
Authors: NAVARRO MONTSERRAT , AROZARENA IÑIGO , MARÍN REMEDIOS , CASP ANA 
Published: May 2007

AbstractA sensory study of monovarietal white wines (Chardonnay, Garnacha and Macabeo) from two Spanish regions (Aragón and Navarra) was carried out. Among the three varieties, Chardonnay wines made the best organoleptic impression. Linear correlation showed quality of taste and acidity were the attributes that correlated well with overall impression. Except for color, no attribute examined differed significantly by region. Factorial analysis, applied to the volatile components of Chardonnay, followed by stepwise regression, revealed that the quality of aroma was related to certain major and minor chemical sets. Scores for the quality of Chardonnay wines decreased under the influence of ethyl propanoate, l‐propanol, glycerine and 2,3 butanediol. Minor set, MN2, and major set, M1, were related to fruity and vegetable aromas. Those two chemical sets had a positive influence on the aromatic quality of Chardonnay wines.
PREDICTION OF THE QUALITY OF SOME TURKISH WHEAT GENOTYPES BY ELECTROPHORETIC SEPARATION OF PROTEIN FRACTIONS
Authors: ÇAǦLARIRMAK NECLA , KIRAL ALI SAFI , ÜNAL KEMAL 
Published: May 2007

ABSTRACTAn exploratory study was conducted to compare Konya‐Bezostoya and Tokat‐Bezostoya, bread making varieties of wheat, and Sofu, a Turkish local strain used for pasta making plus four breeding lines to ascertain which of the breeding lines most likely merits carrying forward for further refinement of the line. The wheat was analyzed for weight per unit of volume, kernel weight, impurities, kernel size and shape and hardness; for moisture, ash and protein content; sedimentation values and wet and dry gluten content to provide background information on kernel characteristics. The chief purpose of the study was to examine the electrophoretic properties of the standard varieties and breeding lines to relate genetic characteristics to bread‐ or pasta‐making potential. Glutenin profiles and gliadin subunits were among the factors studied. Low and high‐molecular‐weight (HMW) alleles were considered. Two of the
QUALITY CHANGES OF BLUE CRAB (CALLINECTES SAPIDUS) MEAT DURING FROZEN STORAGE
Authors: YERLİKAYA PINAR , GÖKOǦLU NALAN 
Published: May 2007

ABSTRACTThe aim of the investigation was to determine the quality changes of blue crab (Callinectes sapidus) meat during frozen storage. Blue crabs were obtained directly from fishing boats in the Gulf of Antalya, Turkey and immediately transferred to the laboratory alive. Whole crabs were placed into polyethylene polyamide (PE/PA) pouches, shrunk and stored at −18C for 10 months. The main changes that take place in blue crabmeat were investigated by means of sensory assessments (odor, appearance), chemical analyses (total volatile bases (TVB‐N), trimethylamine (TMA‐N)) and physical measurements (pH). TVB‐N, TMA‐N values and pH were significantly (P < 0.01) different following frozen storage. Moreover, it was observed that the differences in odor values were significant (P < 0.05), while appearance values were not. All of the measurements indicated that blue crabmeat kept its good quality at −18C for 10 months.
EXAMINATION OF RELATIONSHIPS BETWEEN THE RHEOLOGICAL PROPERTIES AND BAKING PERFORMANCE OF SELECTED SOFT WHEAT FLOURS
Authors: URIYO MARIA G. , BARBEAU WILLIAM E. , GRIFFEY CARL A. , RANCOURT JAMES 
Published: May 2007

ABSTRACTResults of farinograph and dough stickiness testing of seven 1BL/1RS positive and five 1BL/1RS negative soft, red, winter wheats (SRWW) were correlated with baking performance data. Biscuit volume was not significantly correlated with any farinograph parameters or with dough stickiness. Significant negative correlations were found between the diameters of cookies baked from SRWW flours and their farinograph percent water absorption, r =−0.825 (P < 0.01) and arrival times, r =−0.476 (P ≤ 0.05). Cake volume was negatively correlated with percent water absorption values of SRWW flours, r =−0.494 (P ≥ 0.05). Dough stickiness was positively correlated with cake tenderness, r = 0.486 (P ≥ 0.05). Significant positive correlations were also found between the cake tenderness of SRWW when grown in one of two locations, Blacksburg, Virginia, and farinograph departure times, r = 0.751 (P ≥ 0.05), and mixing stabilities, r = 0.749 (P ≥ 0.05). The results suggest that although bakers may encounter problems in using 1BL/1RS translocated SRWW flours in cookies because of reduced cookie spread, these flours can be successfully incorporated into biscuits and cakes.
A comparison of duck and chicken egg yolk for cryopreservation of stallion sperm
Authors: Clulow JR , Maxwell WMC , Evans G , Morris LHA 
Published: May 2007

Objective  Duck and chicken egg yolk were compared for their protective effects against cold shock during the cryopreservation of stallion sperm in a lactose‐EDTA‐glycerol cryodiluent.Design  A completely randomised design was used.Procedure  Ejaculates from five stallions (n = 14 ejaculates) were split and diluted to either 20 or 200 × 106 sperm/mL in a lactose‐EDTA extender containing either duck or chicken egg yolk. The extended semen was then frozen in liquid nitrogen. The percentage of sperm total motility and forward progressive motility were assessed before freezing and at 0 and 1 hr after thawing. Morphology data were also collected at 0 and 1 hr post thaw.Results  Total and forward progressive motility were higher when the sperm were frozen in the presence of duck rather than chicken egg yolk. Furthermore, the total and forward progressive motility and percentage of morphologically normal sperm were higher when frozen at a concentration of 200 than 20 × 106/mL.Conclusion  The results of this study demonstrate that the motility parameters of stallion sperm are improved when the semen is frozen in lactose EDTA extender supplemented with duck egg yolk rather than chicken egg yolk. Moreover, sperm motility and the percentage of morphologically normal sperm were higher after freezing at a concentration of 200 × 106/ml rather than 20 × 106/ml.
The Preparation of Twenty Ore Standards, IGS 2O‐39. Preliminary Work and Assessment Of Analytical Data
Authors: LISTER B. 
Published: May 2007

The first inter‐laboratory investigation of accuracy in are analysis was carried out by the Institute of Geological Sciences in 1968. The preparation of the 19 samples involved in this study is briefly described and the results are summarised. The second survey on twenty samples was initiated in 1972 and completed in 1976. The samples prepared are: IGS 20, nickel concentrate; IGS 21, nickel ore (norite); IGS 22, nickel ore (serpentinite); IGS 23, nickel ore (laterite); IGS 24, cobalt ore; IGS 25, wolframite; IGS 26, tin‐tungsten ore; IGS 27, molybdenum‐tungsten ore; IGS 28, lead‐zinc concentrate; IGS 29, pyrolusite; IGS 30, chromite; IGS 31, ilmenite; IGS 32, rutile; IGS 33, columbite; IGS 34, tantalite; IGS 35, zircon; IGS 36, monazite; IGS 37, uraninite; IGS 38, baryte; IGS 39, fluorite. After proper grinding and homogenisation, aliquots of the samples were issued to over 50 laboratories in 14 countries for analysis. Methods used and problems encountered in dealing with the 5000 results are described. It is seen that neither purely statistical methods nor an empirical approach are entirely satisfactory in the interpretation of data that vary widely in both in quality and quantity. An important outcome of the work is that 55 elemental concentrations within the 20 samples have been given recommended values and confidence limits for use as standards. Moisture values, analytical results and participating laboratories are listed in three appendices.
Soil‐5, A New IAEA CErtifiEd Reference Material for Trace Element Determinations*
Authors: DYBCZYŃSKI R. , TUGSAVUL A. , SUSCHNY O. 
Published: May 2007

60 geochemical laboratories from the world over, contributing in all 3687 bits of chemical data on 60 elements, haue willingly participated in the study of SOIL‐5 as a reference material. The preparation of SOIL‐5 in 45 kg and homogeneity teats are described; in addition, all the data compiled are presented.In evaluating the compiled data, the use of four concurrent tests for outlier‐rejection at the same level of significance, has been applied. After proper statistical treatment, “recommended values” could be established for 31 elements, most of them trace elements and “information values” for 29 elements. 23 of the recommended values could be given with a “relatively high” degree confidence whereas the other 18 recommended Values with a “reasonable” degree of confidence.An attempt is made to compare the analytical methods employed; the existence of possible sy3tematic differences is pointed ont.
Stabilité dans le Temps d'Echantillons De Référence
Authors: JECKO G. 
Published: May 2007

Ayant eu à ré‐étalonner sur une base euro‐péenne des lots de deux minerais de fer et d'un laitier de haut fourneau préalablement étalonnés uniquement par des laboratoires français, il y a 6 à 10 ans, on a pu montrer que:‐les moyennes certifiées n'ont pas évoluées,‐ que les dispersions de mesure se sont réduites,‐ que l'absorption atomique permet de doser correctement les très basses teneurs en Ca et Mg dans les minerais de fer riches.
The Gamma Transformation Mode: A Mode or a Median ?*
Authors: COLOMBO A. 
Published: May 2007

A demonstration is given that the Gamma Transformation Method (GTM) does not achieve its objective insofar as it gives an estimate of the median and not of the mode (unless they coincide) of a given distribution.Nevertheless, because of the inherent high capability of the method to symmetrize a group of data and of its potential validity and use in other statistical fields, a GTM program which can be used on a programmable pocket or portable calculator is presented.
Confidence Intervals for the Median of Data Sets Containing up to 300 Observations
Authors: COLOMBO A. 
Published: May 2007

This paper extends Nair's exact Table of 952 and 99% confidence intervals for the median to data sets containing up to 300 observations.It provides for an approximate relationship especially useful when the number of observations is large, and allows to calculate quickly confidence intervals affected only seldom and occasionally by tolerable error.
Rapid Detection Directly from Patient Serum Samples of Human Cytomegalovirus UL97 Mutations Conferring Ganciclovir Resistance
Authors: Castor Jared , Cook Linda , Corey Lawrence , Jerome Keith R. 
Published: May 2007

ABSTRACT
Ganciclovir-resistant cytomegalovirus can cause disease and death in transplant recipients. We describe here a rapid PCR- and sequencing-based assay for ganciclovir resistance that can be performed in 1 to 2 working days directly from patient specimens, without the need for amplification of the virus by cell culture. An evaluation of 120 sequential samples submitted for clinical testing revealed a variety of silent and amino acid mutations.
Interferon-Mediated Immunopathological Events Are Associated with Atypical Innate and Adaptive Immune Responses in Patients with Severe Acute Respiratory Syndrome
Authors: Cameron Mark J. , Ran Longsi , Xu Luoling , Danesh Ali , Bermejo-Martin Jesus F. , Cameron Cheryl M. , Muller Matthew P. , Gold Wayne L. , Richardson Susan E. , Poutanen Susan M. , Willey Barbara M. , DeVries Mark E. , Fang Yuan , Seneviratne Charit , Bosinger Steven E. , Persad Desmond , Wilkinson Peter , Greller Larry D. , Somogyi Roland , Humar Atul , Keshavjee Shaf , Louie Marie , Loeb Mark B. , Brunton James , McGeer Allison J. ,   the Canadian SARS Research Network, Kelvin David J. 
Published: May 2007

ABSTRACTIt is not understood how immune inflammation influences the pathogenesis of severe acute respiratory syndrome (SARS). One area of strong controversy is the role of interferon (IFN) responses in the natural history of SARS. The fact that the majority of SARS patients recover after relatively moderate illness suggests that the prevailing notion of deficient type I IFN-mediated immunity, with hypercytokinemia driving a poor clinical course, is oversimplified. We used proteomic and genomic technology to systematically analyze host innate and adaptive immune responses of 40 clinically well-described patients with SARS during discrete phases of illness from the onset of symptoms to discharge or a fatal outcome. A novel signature of high IFN-α, IFN-γ, and IFN-stimulated chemokine levels, plus robust antiviral IFN-stimulated gene (ISG) expression, accompanied early SARS sequelae. As acute illness progressed, SARS patients entered a crisis phase linked to oxygen saturation profiles. The majority of SARS patients resolved IFN responses at crisis and expressed adaptive immune genes. In contrast, patients with poor outcomes showed deviated ISG and immunoglobulin gene expression levels, persistent chemokine levels, and deficient anti-SARS spike antibody production. We contend that unregulated IFN responses during acute-phase SARS may culminate in a malfunction of the switch from innate immunity to adaptive immunity. The potential for the use of the gene signatures we describe in this study to better assess the immunopathology and clinical management of severe viral infections, such as SARS and avian influenza (H5N1), is therefore worth careful examination.
X-Ray Crystal Structures of Human Immunodeficiency Virus Type 1 Protease Mutants Complexed with Atazanavir
Authors: Klei Herbert E. , Kish Kevin , Lin Pin-Fang M. , Guo Qi , Friborg Jacques , Rose Ronald E. , Zhang Yaqun , Goldfarb Valentina , Langley David R. , Wittekind Michael , Sheriff Steven 
Published: May 2007

ABSTRACT
Atazanavir, which is marketed as REYATAZ, is the first human immunodeficiency virus type 1 (HIV-1) protease inhibitor approved for once-daily administration. As previously reported, atazanavir offers improved inhibitory profiles against several common variants of HIV-1 protease over those of the other peptidomimetic inhibitors currently on the market. This work describes the X-ray crystal structures of complexes of atazanavir with two HIV-1 protease variants, namely, (i) an enzyme optimized for resistance to autolysis and oxidation, referred to as the cleavage-resistant mutant (CRM); and (ii) the M46I/V82F/I84V/L90M mutant of the CRM enzyme, which is resistant to all approved HIV-1 protease inhibitors, referred to as the inhibitor-resistant mutant. In these two complexes, atazanavir adopts distinct bound conformations in response to the V82F substitution, which may explain why this substitution, at least in isolation, has yet to be selected in vitro or in the clinic. Because of its nearly symmetrical chemical structure, atazanavir is able to make several analogous contacts with each monomer of the biological dimer.