Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Amy Logan"'
Autor:
Meltem Bayrak, Qi Han, Tamar L. Greaves, Susanne Seibt, Haitao Yu, Juliane Floury, Jitendra Mata, Amy Logan, Charlotte E. Conn
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100638- (2024)
D2O, an isotope of H2O, is commonly used as a solvent in neutron scattering; the large difference in scattering length density between H and D can provide better contrast between the sample and the solvent. However, this is of concern for studies usi
Externí odkaz:
https://doaj.org/article/c9ef23f0ffa2493fb8e4506956d6aea0
Autor:
Stephen D. Woolley, Robert Chambers, Jonathan R. B. Bishop, Amy Logan, Peter McMillan, Thomas E. Fletcher, Miriam Taegtmeyer, Matthew K. O'Shea
Publikováno v:
Frontiers in Public Health, Vol 10 (2023)
IntroductionOutbreaks of SARS-CoV-2 onboard maritime platforms spread rapidly and have high attack rates. The aim of the COVID-19 Risk, Attitudes and Behaviour (CRAB) study was to investigate the knowledge, attitudes, and practises in the Royal Navy
Externí odkaz:
https://doaj.org/article/bf15b884bb8d445ca5b05c5d0ef1a677
Autor:
Barana Hewa Nadugala, Rick Hantink, Tom Nebl, Jacinta White, Charles N. Pagel, C.S. Ranadheera, Amy Logan, Jared K. Raynes
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100433- (2023)
In order to explore the functions of glycosylation of κ-Casein (κ-CN) in bovine milk, unglycosylated (UG) and twice glycosylated (2G) forms of κ-CN B were purified by selective precipitation followed by anion exchange chromatography from κ-CN BB
Externí odkaz:
https://doaj.org/article/c4ca0fa719fa419298b45410226c0dc5
Publikováno v:
Foods, Vol 10, Iss 5, p 1066 (2021)
The influence of microstructure and mechanical properties on the in vitro digestibility of 15% whey protein isolate (WPI) gels was investigated. Gels were prepared via heat set gelation at three pH values (pH 3, 5 and 7), which produced gels with dis
Externí odkaz:
https://doaj.org/article/f1d4b0b2b82348dd99053c1419b1b3b0
Autor:
Jared K. Raynes, Delphine Vincent, Jody L. Zawadzki, Keith Savin, Dominik Mertens, Amy Logan, Roderick P.W. Williams
Publikováno v:
Beverages, Vol 4, Iss 4, p 95 (2018)
Milk samples with twelve combinations of κ- and β-casein (CN) and β-lactoglobulin (β-Lg) variants were obtained to investigate the effect of protein variant on the mechanism/s of age gelation in ultra-high temperature (UHT) skim milk. Only milk g
Externí odkaz:
https://doaj.org/article/98a74e371aca498d9f493c96e2b32da9
Publikováno v:
Clinical Optometry. 15:97-103
Terri Call,1,* Andrew D Pucker,1,* Gerald McGwin Jr,2 Quentin X Franklin,1 Amy Logan1 1Department of Optometry and Vision Science, University of Alabama at Birmingham, Birmingham, AL, USA; 2Department of Epidemiology, University of Alabama at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41bbd0d99a29f2e176e9e66d00125d05
https://doi.org/10.2147/opto.s403319
https://doi.org/10.2147/opto.s403319
Autor:
Andrew D Pucker, Chris Lievens, Gerald McGwin Jr, Quentin X Franklin, Amy Logan, Gregory S Wolfe
Publikováno v:
Clinical Optometry. 15:45-54
Andrew D Pucker,1 Chris Lievens,2 Gerald McGwin Jr,1 Quentin X Franklin,1 Amy Logan,1 Gregory S Wolfe2,3 1University of Alabama at Birmingham, Birmingham, AL, USA; 2Southern College of Optometry, Memphis, TN, USA; 3Center for Eye and Health Outcomes,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::510e7344305e3c671c60ea0de71ea05d
https://doi.org/10.2147/opto.s398496
https://doi.org/10.2147/opto.s398496
Autor:
Meltem Bayrak, Qi Han, Tamar L. Greaves, Susanne Seibt, Haitao Yu, Juliane Floury, Jitendra Mata, Amy Logan, Charlotte Conn
Pepsin is an aspartic acid protease and the first protease that proteins encounter in the gastrointestinal tract. In vitro digestion assays on proteins including those found in food, or as oral protein and peptide drugs, often involve different solve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::989ca78d1b19bc10265b59e9865c29ad
https://doi.org/10.21203/rs.3.rs-2197445/v1
https://doi.org/10.21203/rs.3.rs-2197445/v1
Publikováno v:
Food Research International. 169:112810
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4fd8411bebf0daae264e8cf6880ef24
https://doi.org/10.1016/j.foodres.2023.112810
https://doi.org/10.1016/j.foodres.2023.112810