Zobrazeno 1 - 10
of 81
pro vyhledávání: '"G W, Gould"'
Autor:
G. W. Gould
Publikováno v:
Journal of Applied Bacteriology. 73:58s-68s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a37744d7c1841eca4f6a70da7bec9ef9
https://doi.org/10.1111/j.1365-2672.1992.tb03625.x
https://doi.org/10.1111/j.1365-2672.1992.tb03625.x
Autor:
G W, Gould
Publikováno v:
Journal of applied microbiology. 101(3)
Bacterial endospores were first studied 130 years ago by Cohn in 1876 and independently by Koch in the same year. Although spore dormancy and resistance have been much studied since then, questions still remain concerning the basic mechanisms and the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::20da874f88efd03727d65f35360dd483
https://pubmed.ncbi.nlm.nih.gov/16907801
https://pubmed.ncbi.nlm.nih.gov/16907801
Publikováno v:
Food Preservatives ISBN: 9781475710069
It has been known from ancient times that the drying of fresh foods prolongs their edible life. Different foods respond more or less well to drying, retaining not only quantitatively different amounts of residual water but undergoing qualitatively di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3bfa30865f28ab370f562acb62a8713b
https://doi.org/10.1007/978-0-387-30042-9_7
https://doi.org/10.1007/978-0-387-30042-9_7
Autor:
N. J. Russell, G. W. Gould
Publikováno v:
Food Preservatives ISBN: 9781475710069
Following harvest, slaughter, or manufacture, all foods lose quality at a rate that varies in a manner that is very dependent on food type, composition, formulation (for manufactured foods), packaging, and storage conditions. The potential for this l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f37b6256060076506a3986c295fd1c1
https://doi.org/10.1007/978-0-387-30042-9_2
https://doi.org/10.1007/978-0-387-30042-9_2
Autor:
G. W. Gould, N. J. Russell
Publikováno v:
Food Preservatives ISBN: 9781475710069
Quality loss of foods may be caused by a wide range of reactions, including some that are predominantly physical (e.g. movement of moisture, change in texture, evaporation of low molecular mass flavor compounds, and damage induced by freezing/thawing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e9ae507329022d92453423cbbc73abe
https://doi.org/10.1007/978-0-387-30042-9_1
https://doi.org/10.1007/978-0-387-30042-9_1
Autor:
G. W. Gould, N. J. Russell
Publikováno v:
Food Preservatives ISBN: 9781475710069
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d5a41c94918c7c95b38808a3e9968ca
https://doi.org/10.1007/978-0-387-30042-9_5
https://doi.org/10.1007/978-0-387-30042-9_5
Autor:
G W, Gould
Publikováno v:
The Proceedings of the Nutrition Society. 60(4)
Most food-preservation techniques act by slowing down or completely inhibiting the growth of micro-organisms. Few techniques act by inactivating them. While heat remains the technique most extensively used for inactivation, there has been increasing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::87ab1f8273cff1e2ec6db4265c860188
https://pubmed.ncbi.nlm.nih.gov/12069399
https://pubmed.ncbi.nlm.nih.gov/12069399
Autor:
C A, Millar, T, Meerloo, S, Martin, G R, Hickson, N J, Shimwell, M J, Wakelam, D E, James, G W, Gould
Publikováno v:
Traffic (Copenhagen, Denmark). 1(2)
Insulin increases the exocytosis of many soluble and membrane proteins in adipocytes. This may reflect a general effect of insulin on protein export from the trans Golgi network. To test this hypothesis, we have compared the trafficking of the secret
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::483d630859ea787c0596382eab65d26c
https://pubmed.ncbi.nlm.nih.gov/11208094
https://pubmed.ncbi.nlm.nih.gov/11208094
Publikováno v:
The Biochemical journal. 353(Pt 3)
We have studied the ability of cGMP and cAMP to modulate platelet-derived growth factor (PDGF)-stimulated 2-deoxy-D-glucose (deGlc) transport in primary cultures of vascular smooth muscle cells (VMSC) from rat aorta. PDGF stimulated deGlc transport i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::bedfebd0faab36d9a462c2cd92a524a6
https://pubmed.ncbi.nlm.nih.gov/11171047
https://pubmed.ncbi.nlm.nih.gov/11171047