Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Christopher J. Rice"'
Publikováno v:
Freshwater Science. 39:334-346
North America harbors a rich freshwater fauna, but many of its taxa are narrowly-distributed and threatened with future range reductions from invasive species, habitat alterations, and wate...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::746a5c994e76b68b3193c5261142de10
https://doi.org/10.1086/709011
https://doi.org/10.1086/709011
Autor:
Melissa K. Daniels, Nicholas LaRacuente, Margaret W. Thairu, Daniel K. Gambrell, Eric Larson, Christopher J. Rice, Jared C. Wilson, Rafael Achury, Gregory D. King, Jaime J. Coon, Tolulope I.N. Perrin-Stowe, Kacie L. Jonasen, Emily M. Reed, Selina A. Ruzi, Andrew V. Suarez, Brittney M. Graham
Publikováno v:
Frontiers in Ecology and the Environment. 18:194-202
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9e4dfb403ca9aa01704c92d3e97de85
https://doi.org/10.1002/fee.2162
https://doi.org/10.1002/fee.2162
Publikováno v:
PLoS ONE, Vol 10, Iss 6, p e0127523 (2015)
The expression of genes within Salmonella Pathogenicity Islands 1 and 2 (SPI1, SPI2) is required to facilitate invasion and intracellular replication respectively of S. Typhimurium in host cell lines. Control of their expression is complex and occurs
Externí odkaz:
https://doaj.org/article/892d3bba250041d29c48d62347731966
Autor:
Steven D Bowden, Amanda C Hopper-Chidlaw, Christopher J Rice, Vinoy K Ramachandran, David J Kelly, Arthur Thompson
Publikováno v:
PLoS ONE, Vol 9, Iss 5, p e96266 (2014)
Salmonella is the causative agent of a spectrum of human and animal diseases ranging from gastroenteritis to typhoid fever. It is a food--and water--borne pathogen and infects via ingestion followed by invasion of intestinal epithelial cells and phag
Externí odkaz:
https://doaj.org/article/4e5d62950b174fc3ba823cd920b9943f
Publikováno v:
Journal of thermal biology. 97
Ecologists require standardized, ecologically relevant information on the thermal ecology of aquatic ectotherms to address growing concerns related to changing climates, altered habitats, and introduced species. We measured multiple thermal endpoints
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6bbb3cfa53ab42801774d8fb88096835
https://pubmed.ncbi.nlm.nih.gov/33863428
https://pubmed.ncbi.nlm.nih.gov/33863428
Publikováno v:
Journal of the Institute of Brewing. 124:443-449
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff9abeb661da4a76c5055ad424ec3932
https://doi.org/10.1002/jib.520
https://doi.org/10.1002/jib.520
Publikováno v:
Freshwater Biology. 63:443-455
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eaf63aa6c656c0f9dde703ae45b6b294
https://doi.org/10.1111/fwb.13081
https://doi.org/10.1111/fwb.13081
Publikováno v:
Journal of the Science of Food and Agriculture. 98:1171-1178
Background: Approximately two-thirds of wine produced in the UK is bottle-fermented sparkling wine. Effervescence and foamability are key features used to assess English sparkling wine (ESW) quality. A critical, yet understudied, area of research is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e96cf1ad1986baa81657021b22eebb7
https://doi.org/10.1002/jsfa.8570
https://doi.org/10.1002/jsfa.8570
Publikováno v:
Journal of the Institute of Brewing. 123:388-395
Haze formation is a quality problem that can affect a wide range of drinks for a number of different reasons. Although well-characterized in traditional beers, the emergence of novel beer-based beverages has led to the potential for chemical interact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b01e3800ee4b4a84923747f9dffcab6e
https://doi.org/10.1002/jib.442
https://doi.org/10.1002/jib.442
Publikováno v:
Journal of the science of food and agriculture. 98(3)
Approximately two-thirds of wine produced in the UK is bottle-fermented sparkling wine. Effervescence and foamability are key features used to assess English sparkling wine (ESW) quality. A critical, yet understudied, area of research is the potentia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::dbc6a55d6067b5255b6cd983084d4e1e
https://pubmed.ncbi.nlm.nih.gov/28737841
https://pubmed.ncbi.nlm.nih.gov/28737841