bluuebunny/crossref_metadata_2025_split huggingface dataset:
The Information Content of Multiple Stock Splits
Authors: Huang Gow‐Cheng , Liano Kartono , Manakyan Herman , Pan Ming‐Shiun 
Published: October 2008

AbstractWe examine the relationship between the frequency of stock splits and firms' motives for splitting their stock. Compared to their peers, infrequent splitters show higher post‐split operating performance, but not so for frequent splitters. We find that split ratio and liquidity change explain the stock split announcement effect for the frequent splitters. In contrast, the change in operating performance in the split year explains the announcement effect for the infrequent splitters. Our results suggest that frequent splits are more consistent with the trading range‐improved/liquidity hypothesis and infrequent splits are more consistent with the signaling hypothesis.
U.S. Monetary Policy Surprises and Currency Futures Markets: A New Look
Authors: Wang Tao , Yang Jian , Simpson Marc W. 
Published: October 2008

AbstractIntraday currency futures prices react to both surprises in the federal funds target rate (the target factor) and surprises in the anticipated future direction of Federal Reserve monetary policy (the path factor) in similar magnitude, and the reaction is short‐lived. Dollar‐denominated currency futures prices drop significantly in response to positive surprises (i.e., unexpected increases) in the target and path factors, but have generally little response to negative surprises. A monetary policy tightening during expansionary periods leads to an appreciation of the domestic currency, while a monetary policy loosening during recessionary periods tends to have no significant impact.
The External Funding of Academic Finance Research
Authors: Kuipers David R. , Pruitt Stephen W. 
Published: October 2008

AbstractWe analyze the external funding of academic finance research. We show that funding is uncommon, particularly for U.S.‐based faculty, and is related to predictable attributes of an author's reputational capital. Further, when research is funded we find it is associated with better articles, as measured by publication in the most prestigious journals and the receipt of increased citations over time. Our study has relevance for every stakeholder in the university's research mission in finance.
Tree dynamics in a successional Alnus‐Fraxinus woodland
Authors: Tapper Per‐Göran 
Published: October 2008

Ten years of dynamic changes in the deciduous woodland at Åsmansboda, an island in the outer archipelago of Stockholm, were recorded by monitoring of individual trees. The objective was to document the process of the replacement of Alnus glutinosa (alder) by Fraxinus excelsior (ash) during succession.Some of the understorey ashes that were recruited to the canopy benefited from gaps formed by dead alders. Others reached the canopy in the absence of a gap in the strict sense, growing in the interspace between two or more alder crowns. Almost 25% of the recorded alders died during the study period. External disturbances or senescence were not major causes of mortality. In late stages of the succession alder mortality was preceded by a decrease in crown size, and significantly associated with overtopping by ashes. The ashes exceeded the alders a few m in height and could expand horizontally above the alder crowns.
The feeding habits of wolves in relation to large prey availability in northern Italy
Authors: Meriggi Alberto , Brangi Anna , Matteucci Carlo , Sacchi Oreste 
Published: October 2008

We investigated wolf feeding habits in relation to the abundance of wild and domestic ungulates to test the hypothesis that large prey are preferred and that their abundance affects the use of other food categories and diet breadth. We determined diet composition by scat analysis from December 1987 to December 1992. The research was carried out in three study areas located in northern Italy and characterised by marked differences in wild and domestic ungulate abundance. In study area A (low wild and domestic ungulate availability) fruits, livestock, other vertebrates and wild ungulates made up the bulk of the diet (71% in volume). In area B (high availability of livestock) wolf diet was mainly based on sheep and wild boars (80% in volume). In study area C (high availability of wild ungulates) wild ungulates were the main food of wolves (90% in volume). Significant differences were found among study areas in the mean percentage volume of all food categories and in particular for wild ungulates, livestock, other vertebrates and fruits (p < 0.0001 in all cases). Diet breadth decreased in areas with high availability of large wild and domestic herbivores. The use of livestock species was lower where there was high abundance, richness and diversity of the wild ungulate guild. Selection for wild ungulate species was partially affected by their abundance: however other factors as prey social behaviour, adaptability to the habitat (for introduced species), and body size could have an important role in species selection by wolves. In particular in area C wild boars were selected for, roe and red deers avoided, and fallow deers and mouflons used as available. Livestock species were used in relation to their abundance and accessibility, in particular sheep were selected for and cattle avoided; but if calves bom in the pastures were considered as the only available cattle, they were selected for and sheep were used as available.Large and in particular wild herbivores were found to be of great importance for the wolf population maintenance in northern Italy, one of the most important recovery areas of Mediterranean wolves.
Different proteomic protein patterns in saliva of Sjögren's syndrome patients
Authors: Fleissig Y , Deutsch O , Reichenberg E , Redlich M , Zaks B , Palmon A , Aframian DJ 
Published: October 2008

Objective:  To investigate the salivary protein profile in patients with Sjögren’s syndrome (SS), and healthy control subjects.Materials and methods:  Unstimulated whole saliva samples were collected from 16 age‐matched females; eight healthy subjects and eight patients diagnosed with SS (six primary SS, one incomplete SS and one primary SS associated with B cell lymphoma). Proteins were extracted and separated individually by 2D sodium dodecyl sulphate–polyacrylamide gel electrophoresis. Selected protein spots of interest were analysed by electrospray ionization – tandem mass spectrometry. Obtained data were searched against the Swiss‐Prot and NCBI non‐redundant protein databases using Mascot software.Results:  Two groups of patterns of protein expression were observed in the eight SS patients: a major group (six patients) with significant expression differences from the healthy subjects and the second group (two patients) with a pattern similar to the eight healthy subjects.Conclusion:  In this preliminary study, protein expression differences were found between SS patients and healthy subjects. Individual analysis of SS patients exhibited two patterns of protein expression with no direct relation to the clinical, serological or histological severity of disease. This study emphasizes the difficulty of the present proteomic knowledge to diagnose and monitor the sequel of SS development.
Management of solitary non‐calcified pulmonary nodules in patients with colorectal cancer
Authors: Lo Cheuk‐Kin , Ng Vincent W.S. , Tai Dora K.C. , Ma Chan‐Chung , Ko Kai‐Ming , Ho Kwok‐Keung 
Published: October 2008

Introduction:  In patients with a history of colorectal cancer the management of solitary non‐calcified pulmonary nodules (SNCPN) is difficult because preoperative differentiation between primary lung cancer and that secondary from the colon is not easy. The objective of this study was to determine the prevalence of primary lung cancer and that secondary from the colon in a group of patients and to develop a statistical model for prediction.Methods:  This is a retrospective study of 123 patients with past history of colorectal cancer who underwent pulmonary resection for SNCPN and who have a history of colorectal cancer.Results:  Forty‐four patients (35.8%) were found to have primary lung cancer, and sixty‐nine patients (56.1%) were found to have metastatic adenocarcinoma from a colorectal origin. Ten had benign lesions (8.1%). The presence of pulmonary symptoms and a disease‐free interval > 72 months were the independent predictive factors of primary lung malignancy. When patients had both predictive factors, there was a nearly 90% chance of having primary lung cancer.Conclusion:  Surgical resection is always recommended for patients with SNCPN and a history of colorectal cancer because the chance of malignancy is high. Lobectomy is also suggested if pulmonary symptoms are present and the disease‐free interval is more than 72 months.
Evolution of a cost‐effective self‐tailored mesh for extraperitoneal inguinal hernia repair
Authors: Ng Wai‐Tat 
Published: October 2008

Aim:  A study was conducted to develop a cost‐effective self‐tailored mesh for extraperitoneal hernia repair.Method:  Our prototype was rooted in the original idea that folding up the lower flap of a slit‐mesh (along the horizontal slit) behind its upper patch and simultaneously shifting the whole mesh down the embraced spermatic vessels would provide complete coverage of the deep inguinal ring, whilst still taking advantage of anchorage on cord structures. A succession of improvements soon followed, which were all variants on this theme.Results:  Our work has come to fruition: the current mesh proves simple to construct, easy and quick to deploy and position accurately, cost‐effective and, most importantly, very safe in terms of minimal recurrence and low chronic pain. Briefly, the tailor‐made mesh consists of an intact patch of 15 × 10 cm2 and a heart‐shaped flap; the flap is affixed to the lower back of the patch with two stitches just lateral to its deep notch made for accommodating the vas and spermatic vessels, which finally lie between the flap and the patch. The strategic disposition of the cord structures prevents lateral displacement and rotation of the mesh, as well as superior migration of the lower edge and exposure of the internal ring, the usual cause of indirect recurrences. Whilst the distinctive ‘open heart’ pattern commands easy memory, self‐tailoring lends itself to greater adaptability in individual cases. The prosthetic is concertinaed to ease deployment. Without using consumables for fixation, our design potentially saves our hospital $HK1500–2000 for every repair.Conclusion:  A continuum of design improvement has transformed a square sheet of polypropylene into a highly cost‐effective mesh.
COATING WITH SODIUM ALGINATE AND ITS EFFECTS ON THE FUNCTIONAL PROPERTIES AND STRUCTURE OF FROZEN PORK
Authors: YU X.L. , LI X.B. , XU X.L. , ZHOU G.H. 
Published: October 2008

ABSTRACT The main objective of this study was to explore an edible coating for improving the quality of frozen pork. The results show that coating pork with sodium alginate can decrease thawing loss of meat, and is very useful to maintain the functional properties of frozen pork and can affect total protein solubility. Both sodium alginate and CaCl2 concentration had significant influences on reactive sulphydryl; CaCl2 could reduce shear force and pH significantly. The optimum coating conditions in the experiments were sodium alginate concentration: 3%, concentration of CaCl2: 7% and the time of sodium alginate solution reacts with CaCl2 solution on the meat surface: 5–7 min. During frozen storage, the treatment using the optimum coating condition can decrease thawing loss, shear force and thiobarbituric acid reactive substances, and can increase total protein solubility and sarcoplasmic protein solubility of the frozen pork. This indicates that coating pork with sodium alginate can maintain its quality during frozen storage. There were no significant differences of structures between the control and the treatment using the optimum coating condition. PRACTICAL APPLICATIONSFrozen storage is an economically favorable method of meat storage. However, the freezing procedure and frozen storage can deteriorate meat quality attributes. In our experiment, we found that coating pork meat with sodium alginate can decrease thawing loss and maintain the functional properties of frozen pork meat. Our research is very useful to develop an economical method to lower the amount of drip loss on thawing, and enhance the eating quality and monetary value. Coating the foods with edible materials can also serve as a means to improve the freezing procedure. The optimal coating conditions found in our experiment could maintain the quality of pork meat during frozen storage. These provide an economically favorable method of meat storage.
SEASONAL VARIATIONS IN PROXIMATE AND FATTY ACID COMPOSITIONS OF TWO COMMERCIALLY IMPORTANT FISH, HAKE (MERLUCCIUS MERLUCCIUS) AND LIZARDFISH (SAURIDA UNDOSQUAMIS), FROM THE NORTHEASTERN MEDITERRANEAN SEA
Authors: KÜÇÜKGÜLMEZ AYGÜL , ÇELIK MEHMET , ERSOY BEYZA , YANAR YASEMEN , SANGÜN LEVENT 
Published: October 2008

ABSTRACT Hake (Merluccius merluccius) and lizardfish (Saurida undosquamis) were caught seasonally at the northeastern Mediterranean Sea to determine their proximate compositions and fatty acid contents. Statistical (P < 0.05) differences among seasons were observed in the values of moisture, protein, lipid and ash. Saturated fatty acids and polyunsaturated fatty acids were the most abundant fatty acids in both species, with palmitic acid (C16:0), eicosapentaenoic acid (C20:5 n‐3) and docosahexaenoic acid (C22:6 n‐3). This research demonstrated that these species were characterized by low lipid content and were also a good source of unsaturated fatty acids. Therefore, hake and lizardfish, in terms of nutritional quality, could be recommended for human consumption.PRACTICAL APPLICATIONSThe present study provides information on the seasonal changes in proximate and fatty acid compositions of two commercially important fish, hake and lizardfish. The results of this study will be important for the fishing industry, nutritionists, investigators for improving processing and marketing. It is also useful for similar academic studies and to prepare tables of compositions of food.
ENRICHMENT OF MYOFIBRILLAR PROTEINS FROM BEEF MUSCLE BY A SIMPLE SEQUENTIAL METHOD
Authors: PIGHIN DARIO G. , GONZALEZ CLAUDIA B. 
Published: October 2008

ABSTRACT A great deal of attention has been paid to the most important proteins of the myofibrillar system – myosin, actin, titin and nebulin – because of their potential role in meat processing. Several methods from different sources were reported for their isolation. However, most of them are complex, tedious and focused on the isolation of one protein at a time. In the present research, these four proteins had been co‐enriched simultaneously applying a simple methodology. Myofibrillar proteins extracted from semitendinosus beef muscles were submitted to ammonium sulfate precipitation. Titin and nebulin were precipitated predominantly in the saturation range of 40–60 g/L, and so were myosin heavy chain and actin in the range of 60–100 g/L. Denaturing polyacrylamide electrophoresis and electroelution were employed for the separation and isolation of the proteins of interest from the corresponding salt fractions. Western blot procedure was applied to detect and identify precisely nebulin band.PRACTICAL APPLICATIONSThe described isolation method will provide enriched myofibrillar proteins, which can be used for more specific analysis or for analysis that requires a further isolated sample. For instance, these proteins could be submitted to microscopy studies, immunological and differential scanning calorimetric analysis.
EFFECTS OF WITHHOLDING FOOD AND/OR WATER SUPPLY ON THE QUALITY OF MEAT FROM REX RABBITS
Authors: XIONG GUO‐YUAN , XU XING‐LIAN , ZHU XIU‐BAI , ZHOU GUANG‐HONG , SHI SHUAI 
Published: October 2008

ABSTRACT The effects of withholding food and/or water supply on the quality of meat from rex rabbits were investigated. Thirty‐two rabbits were maintained under four different conditions: food and water respectively withheld 16–18 h and 6–8 h before slaughter (group 1); food withheld for 16–18 h, but water available ad libitum (group 2); food available ad libitum, but water withheld for 6–8 h (group 3); food and water available ad libitum (group 4). The pH24 h (pH of meat at 24 h postmortem) increased following fasting. Withholding food or water decreased the lightness (L*‐value) of meat after storage for 24 h. Group 2 had the highest redness value (a*‐value). Drip loss, ripe meat ratio and tenderness were more affected by withholding water than by withholding food. Water content and intramuscular fat content were not affected by the treatment conditions (P < 0.05). Group 2 had the lowest drip loss and Warner–Bratzler shear force value, and the highest ripe meat ratio. Therefore, the best‐quality rabbit meat can be obtained by withholding food for 16–18 h before slaughter, but allowing access to water ad libitum.PRACTICAL APPLICATIONSRabbit meat has become increasingly popular because of its high nutritional value. However, relatively little is known about the factors that affect the quality of rabbit meat, as especially few investigations have considered the effects of pre‐slaughter conditions on rabbit meat quality. We were interested in knowing the effects of withholding food and/or water on rabbit meat quality, and have done some research in this field. We found that the best‐quality rabbit meat can be obtained by withholding food for 16–18 h before slaughter, but allowing access to water ad libitum. This finding could be a reference value for rabbit meat production.
CHEMICAL, MICROBIOLOGICAL, SENSORY AND COLOR CHANGES IN WARTY VENUS (VENUS VERRUCOSA) FLESH DURING MARINATION
Authors: KILINC BERNA , CAKLİ SUKRAN , CADUN ASLİ , DİNCER TOLGA , TOLASA SEBNEM 
Published: October 2008

ABSTRACT In this study, chemical, microbiological and sensory changes in warty venus (Venus verrucosa) flesh during marination was investigated. Warty venus were packed in glass jars with 2% citric acid and 4% sodium chloride. The warty venus flesh : solution ratio was 2:1. Then, warty venus flesh was marinated at 4C. The total viable bacteria count, psychrotrophic bacteria count, lactic acid bacteria count, yeast and mold counts of warty venus flesh during the marination process were found to be 1.3 × 102, <10, <10 and <10 cfu/g at the beginning and 7.6 × 102, 2.0 × 102, <10 and <10 cfu/g at the end of the marination period (at day 76), respectively. Total volatile base nitrogen values were 7.53 ± 0.62 and 14.09 ± 0.26; thiobarbituric acid values were 1.88 ± 0.07 and 3.13 ± 0.38 mg malonaldehyde/kg, at days 1 and 76, respectively. After a 76‐day marination period of warty venus at 4C, warty venus marinade was determined as edible and of good quality according to the results of chemical, microbiological and sensory analyses.PRACTICAL APPLICATIONSIn Turkey, warty venus are harvested in large amounts, but there is no alternative way for human consumption. For this purpose, warty venus were packed in glass jars with 2% citric acid and 4% sodium chloride to evaluate a new alternative way for consumption. During this marination process, chemical, microbiological, sensory and color changes were determined. The appearance, flavor, taste and odor changes were positively affected during the marination process. Warty venus flesh can be evaluated with marination.
EFFECT OF URTICA DIOICA L. ON THE GROWTH OF STAPHYLOCOCCUS AUREUS IN TRADITIONAL DRY FERMENTED SAUSAGE (“SUCUK”)
Authors: KABAN G. , AKSU M.İ. , KAYA M. 
Published: October 2008

ABSTRACT The effect of Urtica dioica L. on the growth of Staphylococcus aureus was investigated in “sucuk,” a Turkish dry fermented sausage. The different levels of dried ground U. dioica L. (0, 1, 3 and 5%) were added to sucuk batters, and these batters were contaminated with S. aureus (104 cfu/g). Numbers of S. aureus, Micrococcus/Staphylococcus and lactic acid bacteria (LAB) were determined during the ripening period. In addition, values of pH and aw were analyzed. The different usages of U. dioica L. and the ripening period had very significant effects on pH value and on S. aureus numbers (P < 0.01). Because U. dioica L. increased the value of pH, initial pH value was determined above 6.0 in groups including U. dioica L. During fermentation, the pH did not decrease rapidly in all groups (including the control). Because of this situation, the S. aureus number was increased. The usage of U. dioica L. has a very significant effect (P < 0.01) on the number of Micrococcus/Staphylococcus but does not have any effect on the numbers of LAB (P > 0.05). The aw value was affected very significantly (P < 0.01) by U. dioica L. addition.PRACTICAL APPLICATIONS Staphylococcus aureus is an important foodborne pathogen in fermented dry sausage like “sucuk.” The behavior of this pathogen has not been investigated in fermented meat products with Urtica dioica L. In this research, the effects of different levels of U. dioica L. on the behavior of S. aureus were determined during sucuk production. The use of U. dioica L. increased the pH value in sucuk batter. Because of this, S. aureus growth was better in sucuks containing U. dioica L. than in the control group. In order to control the growth of S. aureus, lactic acid bacteria is required to be used as starter culture in sucuk with U. dioica L. as well.
A RESEARCH NOTE: EFFECT OF NATURAL ANTIOXIDANTS ON COLOR OF AN IRRADIATED BEEF MYOGLOBIN MODEL SYSTEM
Authors: STETZER ANDREA J. , NOVAKOFSKI JAN E. , BREWER M. SUSAN 
Published: October 2008

ABSTRACT To determine the effect of antioxidants and irradiation on meat color, myoglobin (Mb) was extracted from beef hearts. Mb was treated with one of three antioxidants (control, grape seed extract, rosemary extract [RE] or oregano extract) and irradiated at 0.00, 1.25 or 2.50 kGy. The samples were then evaluated for pH, Commission Internationale de l'Eclairage
L*, a* and b* values, hue angle, chroma and thiobarbituric reactive substances (TBARS). Antioxidants influenced pH. RE‐containing beef Mb samples had lower pH values before and after irradiation. Antioxidants also had significant effects on the color of the beef Mb model system. RE‐containing samples had the best pre‐ and postirradiated color in terms of a* value (redness) and chroma (color intensity). TBARS values were very low and did not differ regardless of antioxidant or irradiation dose.PRACTICAL APPLICATIONSIrradiation can reduce the microbial load on meat products and improve product safety for consumers. However, irradiation, because of its potential to cause oxidative damage, can compromise the red color of fresh meat. Off‐color will result in consumer rejection of products which may be safe. Antioxidants have the potential to preserve meat color by affecting the state of myoglobin and maintaining the iron in the reduced state such that it can oxygenate to the bright cherry red color, which consumers expect. However, studying these effects in vivo is challenging because of the complexity of the system. In this model system, devoid of enzymatic reducing systems and equivalents, natural antioxidants, including grape seed extract, rosemary extract (RE) and oregano extract, were evaluated for their potential to preserve color during irradiation. RE appeared to be the most effective in preserving red color intensity. Extracts of this herb appear to have potential for ameliorating some of the color damage that often accompanies the irradiation of fresh red meat.