Zobrazeno 1 - 10
of 47
pro vyhledávání: '"Dorothy A. Harrison"'
Autor:
Malcolm Hayes, Dirk van Niekerk, Annalisa K. Becker, Paula B. Gordon, Christine Wilson, Dorothy A. Harrison, Patricia Hassell
Publikováno v:
American Journal of Roentgenology. 200:682-688
This study correlates ductal intraepithelial neoplasia (DIN) 1A diagnosed at stereotactic spring core needle biopsy (CNB) or vacuum-assisted biopsy (VAB) with the subsequent surgical histologic results or long-term follow-up imaging findings to predi
Autor:
Joan Baird, Donald H. Kropf, Charlotte Pengilly, R. A. Merkel, Lois L. Anderson, D.L. Mackintosh, Dorothy L. Harrison
Publikováno v:
Journal of Food Science. 32:336-339
SUMMARY— Data from three experiments suggest that designs for studies using pork loin should consider variations within the loin from the 4th rib to the anterior end of the hip bone.' Of the factors measured on anterior, middle, and posterior secti
Autor:
Stephane Flibotte, Aly Karsan, Karen A. Gelmon, Jennifer Law, Dorothy A. Harrison, Philip Switzer, Timothy D. Veenstra, Moira Stillwell, Bernhard J. Eigl, Thomas P. Conrads, Malcolm Hayes, Patricia Hassell, Zhen Xiao
Publikováno v:
Clinical chemistry. 51(8)
Currently available serum tumor markers lack sufficient specificity and sensitivity as stand-alone diagnostic or screening tests (1). Nevertheless, these assays are used extensively because of a lack of better alternatives. To accelerate the discover
DIFFERENCES AMONG TOP ROUND STEAKS COOKED BY DRY OR MOIST HEAT IN A CONVENTIONAL OR A MICROWAVE OVEN
Publikováno v:
Journal of Food Science. 45:777-781
Top round steaks were cooked by dry or moist heat in conventional or microwave ovens with rotary hearths. Gardner color-difference values and final temperature data demonstrated that a steak is heated more evenly by conventional, dry heat than by con
Publikováno v:
Journal of Food Science. 38:1205-1210
Autor:
Nancy E. Fogg, Dorothy L. Harrison
Publikováno v:
Journal of Food Science. 40:28-34
Publikováno v:
adfl. :66-72
Publikováno v:
Biochimica et Biophysica Acta (BBA) - Enzymology. 480:367-375
1. 1.|Glucokinase (ATP : d-glucose 6-phosphotransferase, EC 2.7.1.2) was extracted from pea seeds and purified by fractionation with (NH4)2SO4 and chromatography on DEAE-cellulose and Sephadex. 2. 2.|The relative rates of phosphorylation of glucose,
Publikováno v:
Plant Physiology. 60:666-669
A fructokinase (EC 2.7.1.4) was obtained from pea (Pisum sativum L.) seeds. This enzyme, termed fructokinase (fraction IV), was specific for fructose as substrate and had little activity with glucose or mannose. Excess fructose inhibited the enzyme a